***Please check my latest video that answers the Top 3 questions about this video.***
***For chocolate***
Results may vary depending on the environment.
The tempering process is omitted from the video.
Be sure to temper the couverture chocolate with cocoa butter before using it.
My chocolate is Cargill Noir Extra Dark 64% Belgian chocolate.
I don’t recommend compound chocolate because it’s hard to maintain its shape because it’s not completely hardened.
*** Used paper***
I used brown parchment paper.
If you can’t get a parchment paper, I recommend a zipper bag.
I think my another video will help you.(Check the description box, too.)
#cake_design#cake_decoration#chocolate_art
1 view
660
176
1 month ago 00:07:45 2
ПЕЧЕНЬЕ “ГРИБОЧКИ“ СКАЗКА из ДЕТСТВА! Простой Рецепт ПЕЧЕНЬЯ ГРИБОЧКИ к ЧАЮ. Выпечка
1 month ago 00:09:33 1
Шикарный торт “ИЗУМРУДНЫЙ ВЕЧЕР“! Для ценителей изысканной, необычной выпечки!В восторге будут все!
1 month ago 00:00:22 1
Вкусные торты - 567 Цены Prices So Yummy Chocolate Cake Decorating Best Satisfying Cake Decorating
1 month ago 00:00:37 1
Chocolate Sauce Decoration Hack – Easy Way to Dress Up Your Glass? 🍫✨