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One thing about Belgian chocolate… she performs🤎🍫 #brownies #chocolate #bakery #browniegod
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“One thing about Belgian chocolate… she performs🤎🍫 #brownies #chocolate #bakery #browniegod” üzerine 45 yorum
Gоd created hеаvens and the earth and then man and woman in His image and they have sinned and separated themselves, but Jеsus came and died for all sins mankind соmmitеd. You are sаvеd if you only rереnt from unbelief to bеliеf, соnfess you are a sinner and do things that are said in this verse in Bible Rоmаns сhарtеr 10 vёrse 9 & 10 and Aсts сhарtеr 2 verse 38 соnsiderіng thіs 1st Jоhn сhарtеr 2 verse 1 & 2 and Нo|у Sріrіt will help you to repent of all your siпs. But don’t forget to ask him to baptize you with Holy Spirit
Any chocolate will temper
You can tell between the colors of the chocolate that the high priced one is the real deal
Callebaut will also use cell-cultivated chocolate by 2027 unfortunately
Is the cocoa in your chocolate responsibly sourced? As in is it free of child/slave labour
This is an interesting query but the one thing I would suggest is if you want to test this idea try cooking chocolate because, whils it won't be better then the expensive chocolate, it will work better then the branded chocolate and it does temper
This videos come across as very defensive. As if you have to explain the bad practices.
Okay this has Nothing to do With your Content but PLEASE STOP AI SYNCRONIZING YOUR CONTENT EVERYONE i dont want to get yelled at by an AI in German
Okie dokes. I didnt know what kind of chocolate you topped these with. I work in chocolate, and callebaut is ABSOLUTELY the best. I am sold!!!
i thought to temper, u need to use the double-boiler method, then add more chocolate to rebuild the cocoa crystals, and it must be at a certain temp… but correct me if I'm wrong, not a baker 😛
Is your chocolate ethically sourced or is it made of slave labour?
I read eid so eid mubarak its on 24 may
Oh nice! Does this mean that your brownies are palm oil free?
I live in Belgium so the chocolate in our stores are so fireee
Still doesnt make any difference. Theyre both made with slave labor
Thank you mother Africa 🌍
Its tempered in the plastic packaging ? Why wouldn't it be possible to temper it again.
U can temper its just a different temperatures but I a chocoholic can no longer eat the popular brands anymore because they taste horrible not even worth the old price never mind the new price I now look to luxury chocolate brands for chocolate because they actually taste like chocolate but even they are starting to reduce the coco so why reduce the quality to keep the same price because I have started to find some of the higher coco content chocolate are either lowering their price or producing lower price products to fill the forming gap in the marcket of affordable quality chocolate because loads of people aren't intrested in brand like dairy milk or galaxy anymore because they arent just not as good they are becoming bad like hersey bad
Still eid?
I’m gonna flex here
I brought 5kg block of callebaut chocolate for £68.10 (this includes cost of delivery) I brought it from the callebaut website but ordered it though the CFW place.
It works out about £1.37 per 100g which I think is either similar or more expensive the brands like Cadburys and and galaxy. But I haven’t brought Cadbury or galaxy for so long I don’t remember. Callebaut defo tastes super good but idk I love galaxy and Cadbury a little more
Chocolate is mainly obtained with slave labour
I used to work at Cadburys, it was difficult to get a temper with a machine, you need different settings for different chocolates
And the good chocolate still more cheapier because you buy in bulk
Ah, so that's why my attempts at making some flower shaped pieces failed spectacularly
Nah you just tempered it wrong, if it was impossible to temper it wouldn't be right before tempering either
In EU supermarkets 90% of chocolates use only cocoa butter, and are required by law to have at least 30% cocoa solids for milk chocolate and 50% cocoa solids for dark chocolate. Those "chocolate substitutes" that use palm oil are such a small fraction because nobody wants to eat them. You can really tell by the rubbery texture (🤮) that it contains palm oil
Who had to stop calling their chocolate bars chocolate??! Cadbury? No way. Galaxy is my fave!
Man I thought I was crazy for thinking that tempering chocolate when I was a kid was easier then now. I’ve been buying the same hersheys chocolate cause it’s just the easiest to find and before i would temper it in like 5 seconds using the microwave but now it’s actually impossible
A big difference tempering one in a purpose made machine in a large batch and the other in a microwave in a small batch which are more prone to hot spots and temperature fluctuations.
Cadbury is just trash now. Never will buy again.
It’s hilarious when one companies f* up ends up boosting and gives another company an opportunity to send shots
If I’m biting into a brownie
I do NOT want chocolate that snaps. Sounds like a great way to get little pieces of chocolate everywhere, and also conflicts with the brownie texture that I crave. (So basically. I’d rather it be closer to frosting…)
I’d much rather have chocolate that is a little gloopy and would result in a clean bite
The decoration on top is a different story, I’d want that to be a snappy chocolate, bc I’d be eating it separate anyway.
Do these cheap AI generated videos even necessary? Nobody watches the video.
Cadbury then:- 🗿
Cadbury now:- 🤡
Just add a bit of cocoa butter to the melted chocolate to make it dry properly
personally i wouldn’t want a snap in a brownie
Meanwhile, shes using microplastics in every chocolate by heating it up in plastic bowls 😑
The wax gives me a pimple
It's pricey but I love Callebaut chocolate! Highly recommended, even for household use! 😀
You just didn’t temper it at all lol
Store chocolate brands are slowly not becoming IT
“We physically, scientifically cannot lower the standards”
Why don't you mix 15 % of your Belgium chocolate with this cheap hersheys chocolate
You can definitely still temper it, ive done it plenty times and im an amateur home baker without fancy equipment, just use a different technique
belgium mentioned!