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Thanks for the video, just to confirm the chocolate basically has to be 34C for it to be tempered and should solidify within 2-3 mins when testing and its the exact same procedure for milk and white chocolate too?

I want the chocolate to stay liquid, so how can I undercrystallize it?

❤

Delicious!! I never made a ganache with Ruby chocolate. You inspired me. Thank you!!🥰

DAAAAAAAAMN

Where are the measurements for the ingredients? The little box that says "pull up" doesn't work. Hoping you will answer this -- I just bought 5 lbs of Callebaut 811 to make this hot chocolate!!!.

What would be the best tempering machine for a small to medium home based business? as many of them are melter machines.

Whats the main difference by tempering chocolate with normal cacao butter and Mycryo? And it is really necessary to add cocoa butter at all?

Do we need to refrigerate the prepared couverture chocolate to set?

Здорова!!!Применить, можно будет , все элементарно, браво

Looks so tasty and delicious...nice recipe love it

Awesome!

Amazing, well done!!!!!!!

Awesome 👍👍👍

First view and comment 👍👍👍👍 love callebaut Chocolate 🍫 🍫🍫🍫

so many wonderful memories...thank you so very very very much for posting...

What was the crumble?

What is the ideal chocolate for shortbread white chocolate cookies?

How

Who to place any ORDER? I'm from South Africa @Kzn

how can i buy??

Clearly your brand is of a different...Calabaut 🥲

Mention the ratio of milk to 811 callets

Can you use water so it's shelf stable?

With the prices doubled of Callebaut chocolate, I doubt baking with coverture chocolate won't be as fun as it used to be.

Thank you so much, please share more information about how to store them, thanks

fier det belch

more coco butter more fluid. Less coco butter less fluid. Correct. The packaging on the 811 in this old video is incorrect and is now corrected.

as a chef, especially making things with chocolate, you should have your beard covered up.and you should be wearing apron. you go to the toilet in those clothes.and probably go outside. do you think it doesn't matter because you're making a video.making me cringe!

At first glance, I thought it was a hotdog. 😂😂😂💜

What kind of mold did you use for the chocolate shells please. I love working with chocolate.🍫 💜

Hello! If I'm not wrong, there is a small mistake in the video... According to the website and what he says, the beans are dried to achieve moisture below 8%. However, at 1:26, the screen reads 80%....

WHERE DID YOU GET THE BOXES FROM?

Whats best for Potato chips Coating?

When you say you leave it to crystalize for another 12 hrs, do you mean you turn the temperature off after that point and just let the chocolate sit and cool down on it's own? Do you mean you keep it heated at that temperature for 12 hours? Something else? Total newbie here. 😊

this is really helpful, thank you so much!

Please show us how to make something like that….pretty please?

Beautiful but not very helpful. Any chance of a ‘How to’ video?

This is a very ill considered product launch. The product looks interesting despite the cringe-inducing presentations - but the presentations! Awful!

Wow. Excellent. Hope you can tell me where to buy those white bowls from. They would look good in my shop. Australia 🇦🇺

I’m curious to know what fluid level was the dipping chocolate please. Was it 811. ❤❤

Where can I find the recipes to try?

👍👍nice recipe 😋😋

Thank you for recipe❤

What an angel 😊

how many grams to add if it's 60% chocolate and 40% cocoa butter?

What to do when your tempered chocolate cools down a bit, let’s say white chocolate, as you leave in the counter because you’re filling in your bonbons, it went down to 27 is it okay to just reheat back to 29-30? Thank you so much..

Hi! i really am desperate.. How come the other callebaut chef from the 11 year old video said not to heat up the callets for more than 34C? I don’t know why everytime I mould with white chocolate and tap it, all the coloured cocoa butter comes off with the melted white chocolate. Please help.. I am desperate…

Hi, can you please tell me something I am not sure about in the recipe of the peach gel in your book The Confectioner's Kitchen? What does this mean: citric acid solution (1:1 water + citric acid)?

Nope. It’s a “trendy”. Like so many other insane things these days coming from a generation of Tik Tok Tide Pod eaters.