Video: Bonbon Decoration - Sponge Effect Pusti video: Bonbon Decoration - Sponge Effect Please accept cookies in order to view this content Podešavanje kolačića Clare England Clare England Tutorial Lako Sign up for free to watch full version Aplikacije Molded bonbons Actions Napišite komentar Sačuvajte Potrebna vam je podrška sa vašim čokoladnim poslasticama? Find troubleshooting guides & tutorialsChat live with an advisor chef and find the right solution to your challenges Yes, I need support More Tutorials 05:55 Molded Bonbons: Preparing the molds Molded Bonbons: Preparing the molds 00:39 Decorating: Ombré Effect Otvoren pristup Decorating: Ombré Effect 11:12 Molded Bonbons: Casting the Shells Molded Bonbons: Casting the Shells 02:54 Molded Bonbons: Closing the Molds Molded Bonbons: Closing the Molds Videti više Comments Dodaj komentar Dostavljeno od peter p on Tue, 03/21/2023 - 20:12 Could I ask how is the CB tempered? In the video you 'shake it at 45 °C'... so only the tapping with sponge on baking paper is enough? Si interesting! Dostavljeno od peter p on Tue, 03/21/2023 - 20:18 In reply to Could I ask how is the CB… by peter p got it
Potrebna vam je podrška sa vašim čokoladnim poslasticama? Find troubleshooting guides & tutorialsChat live with an advisor chef and find the right solution to your challenges Yes, I need support
Comments Dodaj komentar Dostavljeno od peter p on Tue, 03/21/2023 - 20:12 Could I ask how is the CB tempered? In the video you 'shake it at 45 °C'... so only the tapping with sponge on baking paper is enough? Si interesting! Dostavljeno od peter p on Tue, 03/21/2023 - 20:18 In reply to Could I ask how is the CB… by peter p got it
Dostavljeno od peter p on Tue, 03/21/2023 - 20:12 Could I ask how is the CB tempered? In the video you 'shake it at 45 °C'... so only the tapping with sponge on baking paper is enough? Si interesting!
Dostavljeno od peter p on Tue, 03/21/2023 - 20:18 In reply to Could I ask how is the CB… by peter p got it
Comments
Dostavljeno od peter p on Tue, 03/21/2023 - 20:12
Could I ask how is the CB tempered? In the video you 'shake it at 45 °C'... so only the tapping with sponge on baking paper is enough? Si interesting!
Dostavljeno od peter p on Tue, 03/21/2023 - 20:18
In reply to Could I ask how is the CB… by peter p
got it