Channel Title: Sweet Kitchen Skills Channel Description: My name is Markus Grigo. Welcome to Sweet Kitchen Skills. I have a passion for chocolate, pastrys, cakes and desserts. I’am a educated cook and baker and selv learned pastry chef. I worked in Michelin restaurants, pastry shops and i had my own cake and ice cream business. I have published cake and dessert books and baked on national TV. I’am also one of the judges in the most populare baking show in Denmark. Yes, that one 😜. Welcome to Sweet Kitchen Skills. I hope you are going to like my videos. I will share a new video as often as i can, so please subscribe to my channel, so you don't miss out on anything. Thanks for watching and supporting me. I really appreciate it :o) <video> The Secret of Edible Lego Bonbons, Unlock the Mistery Description: Here at Sweet Kitchen Skills, we give you the chance to Unlock the Secret of Edible Lego Bonbons. In this video, I'll show you, step by step how to make Edible Lego bonbons. These pralines are so much fun and a perfect gift for any Lego fan! If you're looking for a great way to show your Lego collection to the whole family, then these Lego bonbons are the perfect solution! They are fun and they taste great), and sure they will impress! Don't miss out! Remember to turn on your language. I translated into 30 languages! Strawberry ganache Lego bonbons with strawberry and cream ganache 70 gr Cream 35-38% fat, 5 gr vanilla sugar, 100 gr fresh strawberries blended, 30 gr glucose, 20 gr cocoa butter, 220 gr W2, white chocolate Callebaut, 30 gr salted butter, squeeze- lemon juice, 10 gr freeze-dried strawberries. Put the cream, vanilla sugar, strawberry puree, and glucose in a pot. Heat to boiling point. Melt cocoa butter, and chocolate, to 40-45 degrees Celsius. Add the cream to the melted chocolate. Mix, and blend. You can add lemon juice and freeze-dried strawberries. Fill in a piping bag, and cool to 28 degrees Celsius. Pavoni cocoa butter https://www.moderntwistlab.com/chocolart-pavoni-coloured-cocoa-butter-200g-269-p.asp Callebaut white chocolate W2 https://www.amazon.co.uk/Callebaut-Select-White-Chocolate-Callets/dp/B01DDG8LDK Lego mold https://www.webstaurantstore.com/chocolat-form-383407-polycarbonate-24-compartment-lego-pieces-chocolate-mold/980383407.html I can´t find the mold I used. I found it at work. Sorry. 00:00 Introduction 00:29 Which cocoa butter colors to use 00:42 Spraying the mold 02:09 Making the shell. 03:00 Strawberry ganache 04:21 Filling the shells 04:47 Making the bottom layer 05:43 Unmolding 06:33 Final bonbons </video> <video> Mouth-watering taste explosion in your mouth Description: This bonbon design is not only a mouth-watering taste explosion in your mouth, et also looks like a firework explosion in the sky, don´t you think? The design is done with a blowing technique, which I learned from Andrey Dubovic. He is absolutely a master of designs and bonbons! I have done this design before, but today with two layers of chocolate in the shell, a passion fruit ganache without cream, and a burned marzipan layer. I hope you can see the idea! Passionfruit ganache 300 gr Gold chocolate Callebaut, 40 gr cocoa butter, 100 gr passionfruit puré Boiron 25 gr glucose, 25 gr sugar, 50 gr salted butter at room temperature Melt chocolate and cocoa butter to 45-50 degrees Celsius. Heat puré, glucose, and sugar over medium heat. Make sure the sugar melts. temperature 65-70 degrees Celsius. Pour over melted chocolate, and cocoa butter. Make an emulsion using a hand blender. Add the butter and blend again. Pour in a piping bag and let cool down to 29˚C. Pipe immediately onto the chocolate shells. Burned marzipan 75 gr marzipan 54%, 15 gr palette feuilletine or corn flakes. Mix shortly, Roll very thin on a baking sheet. Cut discs that can fit into bonbon shells. Ø 30 mm Chocolate mold https://www.martellato.com/product/23691853/semisfera-40mm White chocolate Callebaut https://www.amazon.de/s?k=w2+callebaut&crid=19AH5IOXNTDIQ&sprefix=w2+callebaut%2Caps%2C66&ref=nb_sb_noss_2 Gold chocolate Callebaut https://www.amazon.de/-/da/dp/B092RV833S/ref=sr_1_1?crid=8E38SR0Q7KWK&keywords=gold%2Bcallebaut&qid=1703961738&sprefix=gold%2Bcallebaut%2Caps%2C61&sr=8-1&th=1 Dark chocolate Callebaut https://www.pastrydepot.com/callebaut-2815-dark-couverture-577-25kg-2815-2b-u7.html Passion fruit puré (Boiron) https://theartisanfoodcompany.com/product/boiron-passionfruit-puree-1kg/ Lembke marzipan 54% https://www.lemke-shop.de/marzipan/marzipan-packs/simply-pure/ Pailleté Feuilletine https://kagebutikken.dk/shop/444-andre-raavarer-til-chokolade/5608-callebaut-paillete-feuilletine-konditor-knas-100g/ Pavoni Cocoa butter egg yellow https://www.homechocolatefactory.com/PROD/LB05SB.html Pavoni Cocoa butter black https://www.homechocolatefactory.com/PROD/LB07SB.html Pavoni Cocoa butter red https://www.homechocolatefactory.com/PROD/NC10.html Pavoni Cocoa butter gold powder https://www.homechocolatefactory.com/PROD/M01SB.html?Category_Code=BMC 00:00 Introduction 00:25 Equipment 00:51 Blowing the colors 05:10 White chocolate layer 06:15 Dark chocolate layer 08:06 Passionfruit ganache 08:52 Marzipan layer 10:12 Burning the marzipan 10:44 Filling the bonbons 11:54 Bottoming 13:05 The final </video> <video> Broken Hearts, filled with caramel fudge hearts Description: These Broken Hearts are a beautiful present for Valentine, they are filled with caramel fudge hearts. I have to be honest. They are not easy to do. But they are worth trying. It´s a technique I learned from Luis Amado. They are painted with a brush, no spray gun is needed. Have fun. Caramel Fudge recipe 390 gr condensed milk, 1 dl milk, 450 gr demerara or cane sugar, 120 gr salted or unsalted butter. Put all ingredients in a pot and boil over medium heat until 120 degrees Celsius or 248 degrees Fahrenheit. Spread and cool. Or fill in small silicone molds. Hearts molds large https://www.chocolateworld.be/winkel/moulds/frame-moulds/CW1145 Heart molds small Silikomart https://www.silikomart.com/en/professional/novita/cioccolateria/kit-cuore-01-ch020-tritan-mould-35x27-h-17-mm-ich020-silicone-mould-n-24 W2 Callebaut white chocolate https://worldwidechocolate.com/shop/callebaut/w2-28-white-chocolate-baking-callets/ 811 Callebaut dark chocolate https://worldwidechocolate.com/shop/callebaut/811-54-5-dark-chocolate-baking-callets/ Mycryo Callebaut cocoa butter https://worldwidechocolate.com/shop/cacao-barry/mycryo-cocoa-butter/ Pavoni red powder color https://www.homechocolatefactory.com/PROD/L10SB.html Mona Lisa Crispearls Ruby https://worldwidechocolate.com/shop/mona-lisa/ruby-couverture-coated-biscottino/ Mona Lisa Crispearls Milk https://worldwidechocolate.com/shop/mona-lisa/milk-chocolate-crispearls/ 00:00 Introduction 00:58 Fudge 05:55 Painting with cocoa butter 09:29 White chocolate layer 10:58 Dark chocolate layer 12:24 Cutting the shells 15:15 Assembling the shells 16:17 Fudge hearts 16:55 Filling the hearts 17:37 Glue the hearts together 18:36 Final </video> <video> Fantastic baked chocolate mousse with only 5 ingredients Description: This fantastic baked chocolate mousse, is made with only 5 ingredients. It´s easy to make, and the taste is to die for. It is my favorit chocolate cake. It also is gluten free. The funny thing is, once you have made the mousse. You bake 1/4 of it and the rest is used as a topping. The cake is perfect to freeze. I used a 19 cm (7.5 inch) metal ring for the cake. Batter: 150 gr (2/3 of a cup) salted butter 150 gr (5 oz) organic cane sugar (fine) 150 gr (1 cup) good quality dark chocolate (I used Callebaut 70-30-38/71%) 90 gr egg yolks, 90 gr egg whites (fresh) Melt butter, sugar and chocolate. Heat to 85 C (185 Fahrenheit). Add egg yolks and whisk until the mass splits. Very important! Then take it of the heat and whisk until the mass becomes nice and glossy. Cool to 45-50 C. (113-122 F) Whisk whites with 1 tbsp of icing sugar until nice and creamy. Mix into the chocolate batter over 3 times. Bake about 1/3rd in the prepared mold. 175 C (350 F) convection heat. for 15 min. Cool the cake. Then top with the rest of the mousse. Freeze until set. Chocolate decoration is not necessary, but try it anyway. Watch the video. Callebaut dark chocolate https://www.amazon.com/Callebaut-70-4-Bittersweet-Chocolate-Callets/dp/B00DGXLAXY Yellow powder Pavoni https://pavonitalia.com/en/products/l04sb Gold powder Pavoni https://www.pastrypro.com.my/products/pavoni-metallic-powder-gold-40g 00:00 Introduction 01:09 Ingredients 02:23 Melting the ingredients 02:52 Preparing the ring 04:24 Cool trick 06:14 Emulsifying the batter 09:21 Preparing the egg whites 09:53 Preparing the batter 12:07 Baking the mousse 12:28 Chocolate decoration 15:41 Cutting the decoration 16:02 Unmolding the cake </video> <video> Moist banana cake with a Gold chocolate topping Description: This moist banana cake with a Gold chocolate topping is the best banana cake I have ever tasted. It´s also very easy to make. The cake gets even better with this beautiful chocolate topping, made with Gold chocolate. Which has the taste of caramel. And to make this cake even more delicious, I serve it with caramelized bananas. Servings: About 20 nice pieces. Cake mold 20X20 cm (50 gr soft butter and 100 gr grated coconut for the mold.) Ingredients: 4-6 ripe bananas, 200 gr Sour cream 38% 180 gr soft salted butter, 1 tsp, vanilla sugar, 90 gr sugar, 90 gr soft brown sugar, 3 medium size eggs. 180 gr flour, 60 gr grated coconut, 1 tsp. baking powder, ½ tsp, baking soda. Grease the inside of the mold, and drizzle with coconut flour. Use chopped hazelnuts or almonds if you don´t like coconut! Put a baking sheet at the bottom. Take 4-6 bananas and squeeze them with a fork or use your electric mixer. Mix with sour cream. Set aside. Beat butter with all sugars to a fluffy consistency. Sift flour and the baking agents. Add one egg at a time, to the butter, while mixing. If the mass starts to split add some flour. Then add the rest of the ingredients into the bowl with butter. Use now a scraper to just mix the ingredients together. Don´t overmix! Fill into the baking mold and bake in a preheated oven at 177 degrees Celsius for 35 minutes. I used convection heat. Cool the cake on a rack. Gold chocolate topping. Ingredients: 100 ml cream 38%, 75 gr sugar, 250 gr milk or Gold chocolate. Bring the cream and sugar to the boil. Add the chocolate. Keep boiling and stir until the topping becomes nice and shiny. Spread onto the cake. Leave to cool in the fridge for 30 minutes. Serve to somebody you like:) Where to buy the cake mold! https://bagebixen.dk/vare/kvadratisk-bageform-20-x-20-x-10cm-pme/?gad_source=1&gclid=EAIaIQobChMIvK6d3dOphgMVZwsGAB2LjAhpEAQYASABEgKGn_D_BwE Where to buy Gold chocolate! https://bagebixen.dk/vare/callebaut-chokolade-gold-304-kakao-400g/ 00:00 Introduction 00:36 Preparing the mold 00:58 Preparing the cake batter 03:31 Sifting the dry ingredients 04:18 Adding eggs to the batter 06:02 Final mixing 06:52 Baking the cake 08:00 Gold chocolate topping 08:26 Topping the cake 08:36 Cutting the cake 08:55 Caramelized bananas </video> <video> Toscani apple cake is the moistest and best tasting cake ever Description: Toscani apple cake is the moistest and best tasting cake ever. Spring form Ø 18 cm, buttered and drizzled with almond flakes, Baking sheet at the bottom. 4 large apples. I used Elstar. Peel the apples and remove the core. Cut in slices. You need about 700 gr apple slices. 1 lemon. Grate the lemon on a grater and put into the apples, together with the lemon juice. Mix well with your hands. Ingredients for the batter: 3 eggs, a pinch of salt. Beat well. Add 150 g of sugar. 1 teaspoon vanilla sugar or vanilla essence. Beat to a fluffy eggnog. Add 120 gr melted butter, whip briefly. Sift 120 g wheat flour and 1 tsp, baking powder into the mix. Mix well. Add 120 ml milk/cream. Mix shortly. Batter is done. Add the apples to the batter, together with 50 gr almond flakes, 30 gr pine nuts and 50 gr raisins. Mix well. Fill into the prepared baking tin. Place in the preheated oven (hot air) for about 40 minutes at 180°C. Cover the cake if it becomes too dark. The taller the cake, the longer it takes to bake. Allow the cake to cool well without removing it from the dish. The result is a delicious apple pie. 00:00 Introduction 00:50 Peeling the apples. 01:31 Cutting the apples. 02:05 Adding lemon juice. 02:39 Making the batter. 04:26 Mixing the dry ingredients. 04:51 Mixing apples and batter. 05:15 Fill into the cake tin. 05:44 Baking the cake. 06:06 Reveal the cake 06:32 Serving the cake </video> <video> Fingerpainted Vegan bonbons in 1 min Description: These fingerpainted vegan bonbons are so easy to do, that even a beginner paint them in 1 min. The ganache has the taste of dark chocolate, cream, ginger, and a twist of lime. Use oat milk if you want to make a vegan version. Chocolate ganache with ginger and lime 4 dl cream 38% or oat milk 25 gr fresh ginger 10 gr lime peel 350 gr NXT - DFT 55 from Callebaut Vegan dark chocolate Melt chocolate. Heat the cream shortly with lime and ginger. Let infuse for 1 hour. Heat the cream again to 80C. Sift and add hot to the melted chocolate. Emulsify and cool to 28˚C. Pavoni Gold Powder https://www.pastrypro.com.my/products/pavoni-metallic-powder-gold-40g Pavoni cocoa butter https://www.homechocolatefactory.com/PROD/NCB-HD706-BYEX-X55.html?Category_Code=CHOC Pavoni red fat-soluble color https://www.homechocolatefactory.com/PROD/L10SB.html Pavoni black fat-soluble color https://www.homechocolatefactory.com/PROD/L07SB.html?Category_Code=Lipo Bonbon Mold 30 or 32 mm https://www.amazon.com/Martellato-MA5000-Sphere-Polycarbonate-Transparent/dp/B01MSVFLSB?th=1 00:00 Introduction 00:22 Colors and tempering 01:15 Painting with a finger 01:58 Painting with gold 03:08 Painting with black 03:51 Ginger-lime ganache 07:02 How to cool ganache 07:44 Making the shells 08:58 Filling the bonbons 10:08 Closing the bonbons 11:03 Final 11:48 Next time </video> <video> From Ukraine with Love: Decadent Hazelnut Bonbons Inspired by the famous Kiev (Kyiv) Cake Description: These decadent Hazelnut bonbons are inspired by the famous Ukrainian Kiev (Kyiv) cake, to honor the brave, Ukrainian people. If you love Hazelnut Bonbons as much as I do, then you're going to love our rendition of the Kiev Cake – a Ukrainian treat that has quickly become a beloved classic. In this video, I will show you how to make my Hazelnut Ganache inspired by the famous Kiev Cake, and trust me, it's going to be a hit with your sweet tooth! With flavors like Nutella, meringue and strawberry, these decadent bonbons are sure to make your day. Check out the recipe below and get ready to indulge! Hazelnut ganache 160 gr cream 35-38%, 30 gr salted butter, 30 gr glucose, 80 gr hazelnut Praline 50% Callebaut, 150 gr Alunga 41%, milk chocolate (Barry Callebaut) 10 gr cocoa butter. Melt the chocolate in a microwave, together with the cocoa butter. 35-40 Celsius Start by browning the butter in a pot. Then add cream and glucose. Warm to 80-85°Celsius (176-190 Fahrenheit. Poor on top of the chocolate and cocoa butter. Wait for 2 min. Then blend to emulsify. Cool to 28-29°C in a piping bag. Hazelnut Dacquiose layer (30x25 cm) 90 g egg whites, 40 g of sugar, 100 g hazelnuts,15 g of flour, 60 g icing sugar 30 g Pate feuilletine, 10 g freeze-dried strawberries Put the egg whites in a bowl and whisk. When the whites are starting to get stiff add gradually the sugar. Keep whisking, until a nice meringue has formed. Blend hazelnuts, flour and icing sugar briefly. Mix with the other dry ingredients. Fold it into the meringue. Fold in the pate feuilletine flakes. (Buy ready-made!) Spread the mass relatively thinly on a baking sheet with baking paper. Bake at 225 degrees for approx. 4 minutes Bottom chocolate layer. Tempered Alunga chocolate with 10% extra cocoa butter. See mig videos about tempering chocolate! Alunga chocolate https://www.amazon.co.uk/Cacao-Barry-Alunga-chocolate-pistoles/dp/B07BNQCWNZ Pavoni cocoa butter https://pavonitalia.com/professional/en/catalog/product/view/_ignore_category/1/id/3110/s/lb03/ Bonbon molds https://www.amazon.co.uk/Capsule-Chocolate-Polycarbonate-Bonbon-Truffle/dp/B0BJZ5SNTT/ref=sr_1_10?keywords=bonbon%2Bmolds&qid=1693125668&sr=8-10&th=1 </video> <video> King Frederik the 10th bonbons, designed for the new King of Denmark Description: King Frederik the 10th, became the new King of Denmark , therefor I designed these bonbons. The bonbons have a royal blue color, with golden tones. The filling is a rum ganache, caramelized hazelnuts, and Amarena cherries. They have the shape of ships because Frederik joined the Frogman Corps Denmark at some point. He is a tough guy and will be a great King. Royal bonbon with rum ganache Enough to fill 5 molds in this size! 200 gr cream 35-38%, 25 ml rum, 40 gr glucose syrup, 40 butter, 125 gr dark chocolate (Madirofolo 65%) Bring cream and glucose just to boiling point. Meanwhile, melt the chocolate. Siv the hot cream onto the chocolate, mix, then blend to emulsify. Add the butter and emulsify again. Cool to 26-29°C in a piping bag. 00:00 Introduction 00:27 Mold design 00:56 Mixing the color 01:10 Spraying with blue 02:56 Carving the cocoa butter 04:25 Spraying with gold 05:37 Making the shells 06:25 Rum ganache 08:36 Dry fillings 10:59 How to pipe ganache right 12:59 Bottom-layer for soft fillings 14:49 Voila Chocolate mold https://condi.dk/da/chokoladeforme/chokoladeform-cacaofruit </video> <video> Ultimate double mango ganache bonbons, with a secret piping technique. Description: I learned how to make these ultimate double mango ganache bonbons, with drip perfection, from Luis Amado. The secret piping technique I learned from Chef Jungsted. Both have online classes that are worth the money! Google them! Shelf live 10 days. Because I care more about taste, shelf live is short. The bonbons become quite big. You can use smaller bonbon molds instead! The white chocolate I used was: W2 from Callebaut. https://www.amazon.de/dp/B01DDG8LDK/ref=asc_df_B01DDG8LDK/?tag=dkgoshpadde-21&linkCode=df0&hvadid=683532289344&hvpos=&hvnetw=g&hvrand=7763659832875238761&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9197422&hvtargid=pla-361371148253&language=da_DK&mcid=9fa851eb621b35c38a83dc10f23ea871&gad_source=1&th=1 The dark chocolate I used was: 2815 from Callebaut. https://www.amazon.de/-/da/dp/B07NZ2GFQX/ref=sr_1_2?crid=1CUJ8GFA8RQTS&dib=eyJ2IjoiMSJ9.YVL-X3quf0BFLxZpJQvXQgRug__6qCPQQ1pQu1qUz410blSmlr5cuoI3QUZmYbheu-kIXlXcEBrpVgpjIXrC0asfs36CZjVryQMYX4lrO1vyLG-HP8cksMUX8cc2KUPzohuxuKr7sbmIsV9FUomZoQZOm39Ew19GLJ8wXzT12ucxpR-yHOmdJ79FxNKaW_Sk8HIc-WYyW9gN5JAkpCFGATwHMjqL2A9hH0ca-zMjSp2p13TPNpgvmPEB5St-jJtPfEkLwERIWbunOVf631gLcovNIZVH62AhADrVvSYcdPs.PoxRF76GMb5TaJOv3b--fQ06igU1yWwrghNaRb6lMso&dib_tag=se&keywords=2815+callebaut&qid=1723660212&s=grocery&sprefix=2815+callebaut%2Cgrocery%2C142&sr=1-2 White chocolate is colored with Pavoni yellow powder color. All chocolates are tempered! Watch my video about, how to temper chocolate. https://www.elmondolcdeclaudia.com/en/colours-cocoa-butter/2662-yellow-egg-fat-soluble-colouring-powder-pavoni.html Mango ganache Yield: 1 mold a 20 bonbons Ø 31 mm 120 gr mango purée from Boiron, 25 gr liquid glucose (or honey), 10 gr salted or unsalted butter, 140 gr white chocolate W2, lemon juice to taste. Heat all the liquids to boiling point. Add lemon juice to taste. Poor on the chocolate Callets. Wait 2 min. Blend for 1 min. Cool to 28-29 Degree Celsius (82-84 Fahrenheit). You must watch the full video to get all the tips and tricks. 00:00 Introduction 01:01 Piping the shells 02:10 Mango ganache 03:55 Secret piping technique 05:48 Closing the bonbons with a cool technique 07:05 Assembling the bonbons 08:30 Toothpik into the bonbon 08:42 Dipping the bonbons 09:22 Dripping technique 10:51 Serving 11:24 Next time </video> <video> Bailey bonbons with a marbled chocolate shell, hazelnut filling and a crunchy surprise Description: This finger licking Bailey bonbons, have a marbled chocolate shell, hazelnut filling and a crunchy suprise, inside. They are to die for. Bailey ganache/ Yield: 3 x Ø 40 mm bonbons a 15 pieces 50 g /1.76 oz espresso powder, 30 ml/1 oz cream, 80 ml/1/3 cup Bailey, 45 g/1.58 oz glucose, pinch of salt (bring to boil ) 290 g/10 oz Zephyr chocolate, 15 g/0.52 oz cocoa butter (melt) Blend with hot Bailey cream until emulsified. Cool in piping bag until 28 C/82.4F Coffee Crumble / Yield: 45-50 rounds a Ø 30 mm 100 g soft brown sugar, 80 g cold unsalted butter, 90 g flour, 10 g coffee powder, 7.5 g instant coffee powder, 3 g sea salt Mix short, until dough consistency. Roll out thin. Bake: 160 C/320 F /10-12 min. Cool, cut out 30 mm discs. Where to buy! Chocolate mold Ø 40 mm https://www.martellato.com/product/23691853/semisphere-40mm Extra filling Crema Doppia Nocciola from Callebaut or Nutella https://www.callebaut.com/en/cremas Dark chocolate 2815 from Callebaut (Bottoming and shell) https://www.callebaut.com/en-US/chocolate-cocoa-nuts/2815-2B-U76/darkchocolaterecipe2815 Velvet or W2 from Callebaut (shell) https://www.chocolate-academy.com/en-US/products/callebaut/whitechocolaterecipew2/W2-2B-U73 Zephyr (Callebaut) (shell) https://www.chocolate-academy.com/en-US/products/cacao-barry/white-chocolate-zephyr-caramel-35-pistols/CHK-N35ZECA-2B-U75 All chocolates need to be tempered. Watch my video about tempering chocolate first! Have fun. Please tell me how you like this video. 00:00 Introduction 00:37 Chocolate introduction 01:16 Mold temperature 01:46 Preparing chocolate for piping 02:10 Piping marble technique 02:37 Different marble technique 03:59 Emptying the shells 04:55 Bailey ganache 07:48 Hazelnut filling 08:23 Filling bonbons with Bailey ganache 09:06 Coffee Crumble 10:29 Cutting the crumble 11:13 Placing the crumble 12:17 Bottoming the bonbons 12:45 Voila </video> <video> Say Goodbye to Airbrush: Bonbons with an Epic Drill Design Description: Say Goodbye to your Airbrush: Try these bonbons with an epic drill design. This technique is actually quite easy. If you watched my previous videos about tempering, mold temperature, and fillings, this should be a walk in the park for you. The colors I used are pre-mixed colors from Pavoni. Black, red, and gold powder. Watch my video about Fingerpainted vegan bonbons, and then you know which filling and chocolate I used. Have fun and please make a comment about the drill:) And of course, subscribe. Thank you. 00:00 Introduction 00:27 Cutting the sponge for the drill 01:57 Drill design 03:01 Painting red with a pensl 05:38 Painting black with a pensl 08:08 Making the shells 09:24 Filling the bonbons 10:13 Making the bottom layer 11:13 Final </video> <video> Mango Basil Bonbons: The Ultimate Sweet Delight! Description: This to die for, mango basil bonbons are the ultimate sweet delight. They taste fantastic. You need an air-brush for this design. Recipe for the ganache is in one of my previous videos. Have fun. Where to buy the ingredients: White chocolate W2 from Callebaut https://www.amazon.com/Callebaut-28-White-Chocolate-Callets/dp/B00DGXLG7Y?th=1 Colored cocoa butter is from Pavoni (red, green, yellow with gold powder) https://pavonitalia.com/en/products/lb10 https://pavonitalia.com/en/products/m01sb?_pos=9&_sid=a229cb3f2&_ss=r Spray gun (very cheap and works fine https://www.amazon.com/Badger-Air-Brush-250-1-Basic-Spray/dp/B000BPZ536 Compressor SPARMAX AIRBRUSH COMPRESSOR TC-610H PLUS 00:00 Introduction 00:35 Green cocoa butter dots 01:58 Air brushing with green cocoa butter 02:40 Air brushing with red cocoa butter 03:13 Air brushing with yellow-gold cocoa butter 04:56 Making the shells 05:55 Mango-basil ganache 07:07 Filling the bonbons with mango ganache 07:54 Filling the bonbons with mango-basil ganache 08:38 Bottoming the bonbons 09:38 Voila </video> <video> The Bonbon that Makes People Crazy. Strawberry Ganache to Die for. Description: A Strawberry ganache that is to die for, so good it makes people crazy. Now you can get the recipe. Red devil bonbons are filled with an extremely good strawberry ganache that is to die for. The bonbons also contain a beautifull dacquoise sponge. The fillings are made from leftovers from my two other videos. So the recipes, you will find in my previous and my next video! Remember to write a comment in English :) 00:00 Introduction 00:22 Filling the spray gun 00:37 Spraying the mold 01:12 Making the shells 01:29 Cutting the dacquoise 01:43 Filling with ganache 02:30 Special technique 02:57 Bottom layer 04:09 The final 04:52 Next time </video> <video> 4 different japanese pancakes, only 5 minutes Description: Make these 4 different pancakes, the batter takes only 5 minutes to do. This pancake recipe shocks the world. Because the batter is so incredibly easy to make. It takes only 5 minutes to make the batter. The recipe is so easy, that even without kitchen skills, you can make these delicious pancakes. You can fill them with your favorite filling. You can add extra milk or water if the batter is too thick. Dorayaki Japanese pancakes Ingredients 2 eggs, 40 gr or 4 tbsp sugar, 2 tbsp, honey, 1 tsp. vanilla extract, 90 gr. Flour, 1 tsp. baking powder, 20-30 ml/4-6 tbsp. water or milk Mix egg, sugar, honey, and vanilla slowly with a whisk. Sift flour and baking powder together and mix slowly. Add water or milk. Cover for 10-15 min. Bake at medium heat. Important is to use a Teflon pan. This gives you the nicest surface. Serve the pancakes warm. I prefer them with melted butter. 00:00 Introduction 00:59 Ingredients for the batter 02:15 Mix the batter 03:26 Baking the pancakes 04:57 Banana pancake 05:51 Closing the pancakes 07:08 Brush with butter 07:48 Serving the pancakes </video>

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My name is Markus Grigo. Welcome to Sweet Kitchen Skills. I have a passion for chocolate, pastrys, cakes and desserts. I’am a educated cook and baker and selv learned pastry chef. I worked in Michelin restaurants, pastry shops and i had my own cake and ice cream business. I have published cake and dessert books and baked on national TV. I’am also one of the judges in the most populare baking show in Denmark. Yes, that one 😜. Welcome to Sweet Kitchen Skills. I hope you are going to like my videos.
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