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The Chocolate Ball | Byron Talbott - YouTube !!!
hey what's going on are very welcome back to my channel today amina she an
interesting take on chocolate
to kick off chaka week I'm a star of by showing you how to make
the chocolate ball first administered out by tempering some dark chocolate so
essentially just gonna bring it onto 101 degrees Fahrenheit or so I
in a double boiler and that should take about five minutes %uh
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take out the dub boiler
and add a few more dark chocolate chips to adjust to cool the temperature down
to iraqi nineteen ninety degrees
this is where the chocolate is actually tempered properly
and it's getting cool and harden and it really shine months and the mold
I cover more about tempering on my website burnt out da comp to check that
out
if you're interested on but once the dark chocolate is tempered important
your mold
about a quarter the way just not seeking I thoroughly coat the mold
on and then once you do that in a cap it off coat the mold
and then you put in the refrigerator after about a half an hour into
completely sucked
the
the

cuddle
home
one thing wanna keep in mind I with this mold in particular and eyes that
you want to give it a turn every two to three minutes otherwise it is gonna be
are really a dance hard spot on one side or the other some issue this costly flip
it
every
man CNN nice even chocolates
fear also one other ways you can tell that it's actually done and completely
Harden is that it will pull away from old just slightly
and leaving dis a space in between the mold and the Chocolate
do
do
one thing I do here are the you don't necessarily have to do is I just get a
little hot spatula and run around the center and the spear to take away that
seem
you have to do this you can keep it really shiny and keep the seam
I think it's actually beautiful sometimes with that nice shiny sphere
but me personally I like that smoking here's a fact and is taking way that
seen in the middle
and kinda roughing it up a little dis makes it look almost like a perfect ball
chocolate on the site the big Jack truffle but thats or my take on it
and once that's done all you do is get a hot plate or a hot little Pyrex
container like I'm doing here he'd up in some water
wipe it off with a towel and you're just gonna melt the bottom the actual
chocolates here
and that's gonna create the cavity for you to be able to fill with whatever you
want %uh
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alright so what's your chocolate boys ready at to be used basically compared
with whatever you want you can fill with brownies are different
toppings ice cream news I mean there's a million one different variations for
this recipe
the whole inspiration behind this recipe for me was really an traditional Sunday
done a little differently obviously and I love the idea the caramel and vanilla
ice cream Starbreeze you can do bananas I put some peanuts on their
and essentially just melts the chocolate around the caramel on the camel around
the chocolate
and kinda makes is cool up delicious hot page
and really really good care mall around the ice cream
and I think it's a really cool twist untraditional ice cream sundae
that waiting to be made by you %uh
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I'm really excited to try this sucks absolutely incredible
I want to pour the sauce on or before cause down it and I smelt the effect
that this is amazing
right here goes
over hopefully cast as it's amazing
right away like bursts open home
love this desert alright track
little bit and a strawberry
whom mmm
sure we're I love how it melts around the desert
so reveals the desert as it goes down just a really cool fact
very simple dessert I really don't think that it that difficult as long as you
have mold
if you don't have them all you can pick up a balloon I've actually done it so
much and before except and said the
horse fear I've done like a half sphere as I was like a chocolate cup
and I was for a Valentine's Day suggest that as well you're interested in
like I different way of preparing us for I love the idea that the chocolate that
that's almost a container for the desert
and then as you pour it melt the chocolate kinda mixes with the caramel
mixes well with ice cream in the Piazza has like this
I'm sorry this refined
Sunday you can definitely go crazy with the attic fan as playing a little brown
on the bottom
and there's a million different variations and I think it's a it's a
very cold desert I def recommend you guys trying it out
sharing it with your friends and family this is definitely something you don't
make all the time
I but when you do you are you trying to impress and people you dislike blow
their minds out there so
tried out share with your friends and family hope you guys enjoy this recipe
if you did please
subscribe comes up and calm a block or feature video questions wanna see my
channel
and of course I see you guys next time with another delicious recipe I guess
people
do *** *** The White Chocolate Ball - YouTube !!!
hey what's up everybody and welcome back to my channel today I'm gonna show you
how to make this beautiful his stunning white chocolate ball with an incredible
feeling so let's get started
ok so the first thing you do is know two-thirds of the white choc chips in it
double boiler and tilts completely and thoroughly melted somewhere in the
hundred and ten degrees share screens is perfect but make sure not to go with a
hundred and twenty three months after that you can remove it from the heat and
added the remainder of the unaltered white chocolate chips and then stirred
in and tell that melts into the rest of the chocolate and reaches about

degrees
once the white chocolate is tempered and ready to go
you can add a few tablespoons tempered white chocolate to yours here molds
begin cutting them as evenly as possible and once that's done you can refrigerate
the choco balls for about
minutes
ok so while the chocolate is setting up in the fridge get a slice of banana
lengthwise and cut it on a bias or diagonally after that you gonna a
disputes you better to a very high nonstick sante tin and then you can add
in the bananas along with a thin slice mounted or even some banana bread with
the really nice additions well then you're to caramelize everything until
they are golden brown on all sides
is crisp and bananas have some really good color to them he removed the cake
from the pan India glaze it was some dark rum after that you added some brown
sugar with just a pinch of salt and cook the bananas for another two minutes on
high heat until they're thoroughly coated in the East Room glaze and once
that's done you just gonna set it aside until you're ready to play
right now that the chocolate has set up to get out of the fridge and remove it
from the mold as carefully as possible since I need to holla one side of this
in order to cover the dessert I'm going to heat up a small Pyrex container in
the bottom side of the chart above all until it's approximately the diameter of
the dessert now this may take a few passes fYI so just be careful with how
much you're handling it because the chocolate tends to be very fragile and
your hands are much much warmer than the melting temperature of chocolates as
you're doing all this just to get mine and be careful
alright finally once the talkable is ready
along with everything else it's time to start putting it all together so firstly
a place to crispy cake down by the caramelized bananas and a touch of
French analyzed finally talked to deserve with the white chocolate bowl
right over the top just until the ball slow starts to begin to fall apart and
that's it guys
chocolate ball magic but everybody
the white chocolate
killer got my most viewed video I've had a lot of requests for a new tutorial or
a new spin on a charcoal ball so I decided to come up this the white
chocolate is stellar
it just adds you know different fact very pure and it is that a really clean
elegance to the dish so it's obviously a rich desserts so just keep that in mind
is not something that's very light or refreshing there's just a lot of dark
flavors going on in this recipe with that hosted pound cake the caramelized
bananas
of course the sauce that comes after that use or use some of that labor
that's on the pan to infuse with dark wrong and all that good stuff so it's
really really good dessert I Terry imagine this deserve again coming in the
future I really enjoy working with chocolate love making desserts pastries
are deathly huge passion mind so healthy guys enjoyed this hope this inspires you
to get in the kitchen
you know makes only find think a little bit differently about things and I you
approach recipes ingredients and I like it slow and just get your mind working
in the kitchen yet again hope you enjoy this recipe if you did make sure you
thumbs-up subscribe to invest ideo just click the button you'll be locked in my
channel and of course comment down below for future be request and things went to
see my channel and I'll see you next time with another recipe later days *** *** MAGIC CHOCOLATE FLOWER DESSERT How To Cook That Ann Reardon - YouTube !!! English English Norwegian Russian Spanish (Latin America) Add subtitles/CC
Welcome to How To Cook That
I am Ann Reardon and I've had requests this week to show you how
to make a magic chocolate flower dessert. This dessert is inspired by photos of one
you sent me one made by Pastry Chef Joaquim Sousa in Portugal.
Firstly you need something to go in the middle of your dessert. I am using a chocolate macaron.
I have a whole video that shows you how to make chocolate macarons so I'll link to it
in the description below. Next take some tempered chocolate and pour
it out onto some acetate or thin plastic and spread it out nice and thin.
Then give it a shake from one side just to smooth the top and get rid of any air bubbles
in your chocolate. Now using the shape and you can print this
shape out from the website and just use it as a guide make to make a curved line in the
chocolate, followed by another and another one all the way down to the end. Then turn
that whole sheet around and repeat that making a curve so that you're making petal shapes.
Now if you don't want to do this by hand you can instead use two sheets of acetate and
cut the shape out of top one using a utility knife. And then spread the chocolate over
the top and then when you lift up the top piece of acetate you'll be left with the petal
shape. You will need
petals for each dessert.
Working quickly before the chocolate hardens curve it up to make a half circle. I am using
cookie cutters to hold it in place if you have a cylinder that you can use that would
be even better.
Now for our base spread some more chocolate onto the acetate and leave to firm up and
make two chocolate truffles. You can leave them plain or you can fill them with whatever
you like I've got thirty different chocolate truffle recipes on the how to cook that channel
so you can go and choose what you want.
To assemble the dessert use a little chocolate to secure a selection of fruit to the top
of your macaron.
Then cut circles of chocolate using a small circle cutter out of that base chocolate and
then cut each circle in half.
Take one of your chocolate truffles and use a little bit more chocolate to secure the
macaron on top of that . Now this lifts it off the base so the petals can go around it.
Once you chocolate is set, remove the cookie cutters and peel of the acetate. And gently
seperate out the petals from that spare chocolate. And you can just remelt that spare chocolate
and re-temper it to use it again. Arrange the petals around a silicone hemisphere
mold. If you don't have one of these you can just arrange them on the bench but it is going
to be a little bit harder. Then using some more chocolate add the base
in place and this is going to hold all the petals in place right where we want them.
Repeat that of course to make the other half.
To make our creme anglaise or thin custard sauce. You will need egg yolks, sugar, cream,
milk and a vanilla bean. I'll put all the recipe quantities on the howtocookthat.net
website in gram and and ounces and cups. Cut your vanilla bean in half and you'll see
this sticky mass inside. Just use your knife to scrape it off and add it into the cream.
Pour the cream and the milk into a saucepan and you can add the vanilla bean pod in there
too.
While that is heating whisk together sugar and your egg yolks.
Keep an eye on your cream and milk because you don't want it to boil over.
Once it just starts to boil remove it from the heat .
Pour into the egg yolk mixture whisking well as you do. Once it is well mixed in really
well pour it back into the saucepan. And just put it to one side for now and we'll heat
that up in a minute. Now take one half of your petals and use a
little bit of chocolate to hold it in place in the centre of your bowl.
Then add the chocolate macaron to the middle there.
And carefully add the other half into place trying not to break any of your petals off.
If you broke on off like I did just use a bit more chocolate to secure it back into
place being careful not to fuse it to the other petals. We want each one to be on it's
own Add a decoration to the top, if you have edible
flowers they will be ideal but I don't have any so I am using a strawberry cut like a
flower. Leave that at room temperature. When you are ready to serve the dessert return
your anglaise to the heat and heat up to 185 degrees farenheit. If you heat it hotter than
that it will curdle the cream. Immediately pour it through a sieve into a
jug. Then take your dessert to the table and pour
some hot anglaise into the bowl. The hot sauce melts the base of the petals
making them fall open beautifully and gracefully.
You can experiment with different desserts at the centre of your flower. Why not even
an engagement ring if you want to propose.
And make sure you subscribe to how to cook that for more cakes chocolates and desserts
put all of your requests in the comments below. Click here to go to the channel to get the
macaron recipe how to temper chocolate and heaps of other stuff. Here for last weeks
emoji cheesecakes and here for the How To Cook That website have a great week and I'll
see you all on Friday. [music: the boat song by youtube.com/setsailtv
used with permission] *** *** CHOCOLATE CARAMEL PEANUT BOMB How To Cook That Dessert - YouTube !!! English English Russian Add subtitles/CC
Welcome to How To Cook That I am Ann Reardon
Today we are making a chocolate peanut caramel bomb, this is a very rich dessert so you might
want to share it.
Firstly we need to temper our chocolate, there is a video on how to temper chocolate on the
channel I'll link to that at the end of this one.
Place the tempered chocolate into a hemisphere mold and spread it out so it covers the edges.
Now I am using dark chocolate but you can use milk or white if you prefer.
Tip it upside down and give it a shake to let any excess drip out. We will use that
excess chocolate later in the recipe so keep that.
Flip it back over and use a spatula just to flatten off around the tops.
Then turn it back over and leave it upside down to set.
Now to make our chocolate cremeux which will fill the bottom half you need some milk chocolate
and the left over dark chocolate from making our spheres. Put them in a bowl and place
a sieve over the top. Then next mix together your egg yolks and
sugar,
All the recipe quantities that you need for this are on the website howtocookthat.net
in grams and ounces and cups and everything that every body needs.
Pour your cream into a saucepan and heat it until it just starts to boil.
Add a little of that hot cream into the egg yolk mixture and stir it the whole time while
you are adding it. Then add the at back into the cream in the
saucepan and stir it in.
Return it to the heat and stir continuosly now you don't want to overheat this or it
will split and become lumpy.
We just want it to heat it until it gets to
sieve onto the chocolate.
Leave it for a moment for the chocolate to melt and then stir it in and keep stirring
it until it comes together into a nice smooth rich chocolatey custard. We want to let this
cool down until it comes to room temperature.
To get the hemisphere out of the mold just hold the edges and push on the top with your
thumb or fingers and just peel back the mold.
Now if it is properly tempered like this it should be nice and shiny and smooth.
Now we want some crunch to our dessert when we are eating it so for that we are going
to make some peanut brittle, Just pour some unsalted roasted peanuts onto a tray lined
with non-stick baking paper and spread them out to a single layer.
Then heat your sugar and water over high heat stirring it until the sugar dissolves.
Then take a pastry brush and wash down the sides of the pan, this gets rid of any sugar
crystals that are on the edge, if you don;t get rid of those it can make your sugar crystalize
back out at the end instead of being smooth.
Then let it boil unstirred until it starts to go golden. Now it can be hard to see through
those bubbles if it is golden or not. So just take it off the heat, let the bubbles die
down and look it the colour, if it's not golden put it back on and let it start boiling again.
Now here I've taken it off the heat and you can see it's golden, if you're not sure just
take a small amount and put it on a cold surface or a plate and it should set up and straight
away and start to go hard and then you'll know it is ready. Then pour it over your peanuts.
Do not touch this as it is hotter than boiling water and it sticks to you so you'll end up
with a bad burn.
While we are waiting for that to cool down. mix together your peanut butter and the maltodextrin
powder adding just one tablespoon at a time. Now maltodextrin is very slightly sweet but
hasn't got a flavour of it's own so it just takes ont he flavour of what you are mixing
it with so we are just going to get a peanut butter flavoured powder that we can use in
our dessert here. Once your peanut brittle is completely cold
you can snap it into small pieces ready to use. i
On a plate place some peanut butter powder. Then a chocolate hemisphere
Then fill it with chocolate cremeux, now your cremeux will set firmer if you put it in the
fridge so if you want it firm just refrigerate it at this stage.
Then sprinkle it with peanut brittle. Then take another hemisphere and press it
onto the base of a warmed pan. This is just going to melt the very edge so you just want
to melt that quickly and put it on top to make the sphere.
To make the caramel sauce is really easy put the cream, butter and brown sugar in a bowl
and stir. Then microwave on high heat for
it 1 minute bursts and stirring it until it is hot and thickened. And you can use this
on icecream and any desserts that you want. Place that into a jug.
Serve your dessert to the table and pour over the hot caramel sauce.
Now the top hollow part of the sphere will melt revealing the peanut brittle inside.
And then you can eat that rich creamy cremeux with the crunchy peanut brittle and smooth
caramel sauce. Subscribe to How To Cook That for more cakes,
chocolates and desserts Click here to go to the channel and watch
the video on tempering chocolate and here for recipe on howtocookthat.net
Have a great week and I'll see you Friday
[music: The Boat Song by Set Sail used with permission] *** *** No Bake White Chocolate Oreo Balls - 3 Ingredients - YouTube !!!
hey guys day from could hear hear
today's recipe is no bait white chocolate Oreo balls
believe me guys these are no frills but nevertheless super delicious
you're gonna love them so let's get started the
I've got a couple sleeves and Oreo cookies here in this is about i'd say a
hundred and thirty seven grams
so what we're gonna do is add these to a ziploc bag I'm just gonna break them up
and you can use a food processor whatever method you feel comfortable
just until the broken up and nice and crumbly
thats with an ad in a
but a
grams a cream cheese new can one make sure this is a room temperature
otherwise is gonna be really hard work with so I'm just gonna start combining
this with the wooden spoon
then moved to an electric mixer because it looks like a whole lot easier
and the nimitz this until I get the same is moot sandy mixtures something like
this
after that would you wanna do this nigga polite say
heaping teaspoonful place it into the palm of your hand
and simply roll it into a bold
okay we're gonna set these on a baking tray liners and parchment paper
and put them in the freezer for both 15 minutes just to Sir
well the cookies are setting don't forget to click Subscribe
and you'll never miss a video up so what I have here is about
sweet like chocolate
I suppose you'd use almond bars as well that would be really nice to you
and I'm gonna melt this down in a bowl over since of boiling water
now this is just kind of a makeshift double boiler this is gonna take
somewhere in the neighborhood
up about
minutes you can microwave this to just take a look at the back at
the bar for instructions
now the chocolate has melted down
remove it from the heat take your Oreo balls
out of the freezer insert a toothpick into the center
get them into the chocolate
and I'm just gonna take a spoon here ends net legally gooden's
over sure so they're completely covered
after that set them on the parchment paper once again
sprinkle a few Oreo crumbs over them
do
and let them sit for a few minutes just too hard
and there you have it are no big white chocolate Oreo balls
believe me guys these are ever so simple decadent and delicious
do
and head on over to cook in sheer dot com for this recipe in many more simple
recipes
and don't forget to click to subscribe in like our videos
thanks for watching and see you next time
ca
%uh *** *** How to Make a Chocolate Ball Sphere Decoration HOW TO COOK THAT Ann Reardon - YouTube !!! English English Add subtitles/CC
Welcome to How To Cook That I am Ann Reardon
This week is a chocolate episode and you have requested to know how to make the chocolate
sphere that was on top of the instagram dessert .
You will need some tempered chocolate and a hemisphere mold, this can either be a silicone
one like I've got here or I'll show you a plastic hard one in a little minute.
Place some of you tempered chocolate in the molds and using your spoon spread it up the
sides.
Then shake it upside down to remove excess chocolate, scrape off the extra from around
the edges and then leave it upside down to set.
If you are using a smaller mold then you can fill it with the chocolate, leave it for a
moment and then tip it out just like we did with the truffles. And once you've tipped
out the excess chocolate then just leave it upside down to set.
If you want it to be two toned then wait for the first colour to set and then add a second
coat in another chocolate which you can either colour white chocolate using oil based food
colouring or you can just use your white chocolate and your dark chocolate as a contrast.
Once they are set they should just fall out of the hard mold if you tap it on the bench,
with the silicone mold just press your thumb in the centre pop it out of the mold.
Next to make the holes, find something that you've got in your kitchen that is metal and
round and then we just need to heat that up. You can either use a brulee torch to do that
or sit it in some hot water. If you are using water make sure you dry it well before you
use it. I am just using a metal piping tip. And so that you don't get fingerprints on
the chocolate if you wear a silcone glove it helps insuloate thte chocolate from the
heat of your hands. Now if you are using real chocolate the heated metal will just melt
through that quite easily. If you are using fake chocolate it has a higher melting point
so will take longer to melt through, you may need to heat the circle twice. If you have
no idea what I am talking about with tempered chocolate, real chocolate and fake chocolate
make sure you click at the end of this video to go to the chocolate playlist and watch
the videos on tempering and what chocolate to use and then it will all make sense.
I like to have a couple of different sized holes so here I am using a cannoli tube, you
can use anything that you've got that's metal and round.
Now remember before you join the two halves together if you want something inside them
you need to do that now.
There are a few options for joining the two halves together. You can spread chocolate
on the edge using a knife and then join the two halves together. This is hard to do well
because if you don't work fast enough the chocolate starts to set and then it can make
the join uneven. Kind of pushing the tow halves apart rather than joining them together. The
next option is to place a baking tray in the oven until it is just warm, and put the halves
onto the tray and then join them together, this makes the neatest join but if you're
not fast enough with pulling it off the tray you're going to lose height on your halves
and end up with a kind of deflated looking ball instead of a perfect sphere.
The third option which is probably the easiest is to spread some chocolate flat onto some
baking paper, dip one half of the sphere into the chocolate, give it a swirl around and
then join the two halves together quickly. Using knife just gently scrape off any excess
chocolate.
If you have any little gaps in your join you can spread some extra chocolate on top and
then just scrape it off with a knife again.
The instructions on how to make the swirls of chocolate that were on either side of the
sphere on the instagram cake can be found on the chocolate transfer sheet decorating
video so click on the chocolate playlist to find that and also the tempering one if you
haven't seen that before.
Thanks for watching and I will see you next week with a cake don't forget to put your
requests below and have a great week, Bye. *** *** How To Make Cake Pops (Red Velvet) - YouTube !!!
hi there my lovelies so I have her some cake scraps left over from my last video
the many red velvet heart cakes you can click on the link here if you want to
check out that video
and I teach you how to make red velvet cake pops season the scraps
the first up is you want to wash your hands are really well because they're
gonna be digging into the skate crap
site bread cakes crops and I'm broke apart and me crumb
player wonders either cream cheese frosting to your crumbs
you want to do it slowly see make sure you get the right consistency in
good
want to take a little bit have your cake crumbs
try to form into a ball and see how it looks like what
and about the perfect consistency want it to form that ball
going to your small ice cream scoop and place one scoop
in your hand dinners gonna
squeeze it in a roll into a ball try to get a nice form
that's going to be our key policy really wanna try to make it as round as
possible
just like that and keep going
this process does take a little bit
wanna grab a chair make your life a little bit easier feel free me
they're all cracked like that in your ball just culture and keep rolling your
own damn
Atmel to make chocolate you can either do it slowly in a microwave or you can
temper at which I prefer to do just because you have more control over the
temperature
if you need tips on how to temper chocolate you can watch my many
caramel and chocolate covered apples I will have all the tips on how to temper
chocolate in there
men take my stick and dip it in the chocolate
and then added to make cake pop about a third of the way
in gonna wanna let these rest in the refrigerator for about
minutes to let
the chocolate horn
or if you're really thinking she can do it
minutes in the freezer I
personally like my cake pops to stand on their own so after a dip them in their
chocolate
orders placed them on a piece of wax paper if you prefer them to be perfectly
around you can take a piece of Styrofoam
yes actors stick in like that you know be great just make sure you get off all
the excess traffic is that will drive down
UK's any kind and toppings you want I just happen to picky three new
I use the court crispy pearl it
his chopper shading any sprinkles much
are technically called way sanding sugar once you did that and actually paying
off
all the extra trip
it
me
head
head
head
it
good
it
did
poppies in the refrigerator until the chocolate
actually read
I really hope you enjoy this recipe and make sure to subscribe to at nasa have a
super simple
the salted caramel but
to die for don't wanna miss that by my lovely and *** *** How to make a CHOCOLATE BOWL using a balloon How To Cook That by Ann Reardon - YouTube !!! English English Add subtitles/CC
Welcome to How to Cook That .net. I'm Ann Reardon.
Today we're looking at how to make 4 different chocolate bowls using balloons as a mould.
We'll also have 2 other videos looking at how to make them with ice and with a container
as a mould. You can click on the channel link above where it says howtocookthat.net to go
to those.
So to get started we'll lookat how to make a dripped balloon bowl. You need to take your
balloon, wash it and dry it, and then give it a light spray in cooking oil and then rub
it in. And then for this chocolate bowl, I'm going to use chocolate melts. You can use
block chocolate. If youre gonna do that, you need to temper your chocolate. There's a video
on how to temper chocolate. If you want to see the other videos on this channel, just
look in the top corner, click on the howtocookthat.net button and it'll take you to the other videos.
Then you're gonna need a small bowl. That's small enough to put the base of the balloon
in, so that the balloon will stand upright in the fridge, because we're going to put
chocolate over the top. Now we need to melt our chocolate. As I said, I'm going to use
chocolate melts. So I'm going to melt those in the microwave.
seconds, stir,
seconds,
stir,
seconds, stir, and repeat the 10 seconds, stir, until they are completely melted.
You have to keep stirring or they'll burn. And they need to be in a bowl that doesn't
get hot.
Once your chocolate is completely melted, take a small amount on a spoon, and just feel
it on your finger, and make sure it doesn't feel hotter that your finger. If you put it
on the balloon too hot, the balloon might pop and that will make a mess in your kitchen.
Take your melted chocolate and put it in a star shape or a cross shape across the top
of the balloon so that it can start to drip down the sides. Depending on how runny your
chocolate is, you might need to give the balloon a bit of a shake to get it to go down the
sides, or if it's very runny, it will drip down by itself. If they're not going in one
direction, just tilt it in one direction and shake it slightly. Allow that to set in the
fridge, and then get your white chocolate that has been melted and repeat the same thing.
Put it across in a star pattern, and then again give it a shake to get it smooth. If
any of the drips go down too long, just whipe it off to the length you want it to be, and
give it a little shake to smooth it. If you want more of a marbled effect, you can put
both chocolate colours on together without waiting for it to set in between. Once your
bowl is finished, put a small amount of melted chocolate on some baking paper, and then place
the balloon upside down onto that chocolate. And that forms then your base that going to
hold it upright. Just in that very rubbery bit at the top of the balloon, just stretch
that bit out, and get some scissors and make a very small hole in that piece. You don't
want the balloon to pop, you want it to go down slowly. And as you stretch that little
hole, it starts to go down a bit. Then you need to go under each one of the drips and
loosen them away. Any drips that are too long, too skinny or too thin, they will snap. So
don't worry if you lose some of them. Just try and loosen as many away from the balloon
as you can. Once they're sufficently loose, you can let the balloon down a bit faster.
You can see here that you lose a few of them that snap off, particularly the ones that
are, as I said, that are very skinny or are too thin, they're going to break off. If there's
one that you particularly wanted on the bowl, you can just melt the end of the chocolate,
so have a look at your bowl, see if it looks uneven, then melt the end of the chocolate
and just hold it in place until it sets back onto the bowl. And there you have your dripped
chocolate bowl.
Next I'll show you how to make a piped bowl also using a balloon. For this one I've made
the balloon quite a bit smaller. And then you just want to make circles overlapping
each other, going around the balloon, this makes quite a strong shape, because you don't
have the drips that are just up the top on their own. And then smaller circles going
around underneath that, so it gives strength to the design. Once that's ready, just place
it on some aluminium foil or baking paper in the fridge to set. And once it's set again,
make a small slit so the balloon can go down slowly, and just loosen it away from the chocolate.
And there you have a nice little chocolate nest looking bowl. And you can fill that with
your dessert and serve it like that.
This is a decorated bowl that's be made using a balloon also. For this one you need to completely
cover your balloon, apart from the top section with chocolate. If you have a large amount
of chocolate, you could just dip it in, if not then just use a spoon to cover the balloon
over. Then what you're going to do is give the balloon a bit of a shake or a bit of a
jiggle to smooth it over. You don't want to do it too much or it will get too thin around
the top, but just give it a shake so that it smooths out all those bumps and lumps.
Place in on your baking paper. I'm going to put it on a bit of an angle rather than straight,
you can do it straight if you would prefer. And then just hold it there til it sets a
little bit, and pop it in the fridge. Then do the same as before, slowly let the balloon
down, and then you're going to need to reach in and pull the balloon out of the inside
of your bowl. To make the edges look a bit more pretty around the top of the balloon,
we're going to take a hair dryer and put it on a hot setting, and just gently blowing
to the side, and it will just melt the little top section edge there and make it fold inward.
If you blow too much, you're going to melt the entire thing.
Next we're going to take a piping bag with a different colour chocolate, so we're using
the white chocolate here, and just start piping a filigree design. You can pipe any design
you like. Just practice drawing the pen on paper first until you get something that you're
happy with and confident that you can do, and then just do that onto your chocolate
bowl to create a decorated effect. And once you've finished place that in the fridge to
set and then you have quite a pretty looking bowl.
The fourth one I'm gonna show you is a multi coloured bowl. Very similar to the dripped
one, but we're gonna colour some of the chocolate using chocolate colouring, which is an oil
based colouring, so it doesn't make the chocolate seize. To do the design that I have shown
in the picture, make a target shape on your balloon with one colour chocolate and then
generously pour the other choloured chocolate over the top. Then using the back of a smooth
knife or a spoon, something that's not going to spike the balloon, just run it down the
side of the balloon. This helps the two colours to run and give that sort of spider web patterned
effect. Then if you've got any little gaps or holes, you can put a little bit more chocolate
over to cover those, and then we're going to do, just like we did before on the other
ones, give it a bit of a shake to smooth it over. And see here if you just give it a bit
of a jiggle around, a bit of a shake, it smooths right out. You don't want to do it too much.
Then have a look around your balloon, and if there's any edges where you think it needs
another drip of chocolate, just using your spoon, just give a small amount on the side,
and then again give it another little shake to smooth that off and pop it in the fridge
to set.
Then using the same method, make a small hole in the top of your balloon and let the air
out slowly. And loosen each of those drips from the side of your balloon before you let
the balloon down. Use the knife to push it further away. Again you're probably going
to lose any really thin ones, they're likely to snap off, so you can try when you're designing
it, to not allow them to get too thin or make them a bit thicker, or you can just be content
that a few are going to break off and it'll still look ok. And then pull the rest of your
balloon out of the inside, and you end up with this beautiful effect having the two
colours on the inside. To make the bowl stand up, just put a small amount on some paper
or some aluminium foil and put it on the top, and allow it to set.
For more intricate designs, click on the links shown and you can find out two other ways
of making chocolate bowls. Thank you to everyone who has subscribed and left comments and clicked
like. Really appreciate it. *** *** How to make Cakepops! NEW IMPROVED Cake Pop Recipe! Firm, stable and perfect for 3D Cakepops! - YouTube !!!
hello and welcome to kpop recipe let me show you how to make this gorgeous
really study and really stable chocolate flavored cake pop get started now the
base ingredients for a cake pops recipe today we've got some dark chocolate
we've got some within cranes that's good about a
percent milk fat it is quite
a heavy cream in at the top of cream you'd normally whip to use with the
dessert that's the basic strike a proper ingredients along with al-qaida no I'm
gonna leave all of your measurements in quantities in the Description box below
I'm just using cupcake today because they always break through so I always
got plenty around you can also use a whole cake or even a store-bought cake
for this because I'm gonna turn them into some gorgeous little cake pops as
we go through this tutorial I also got some sprinkles I've got some jeff is
which are a lien chocolate but you can also use red M&Ms or red peanut M&Ms for
a similar somali pop sticks the melted dark chocolate for dipping I've got a
microwave-safe bowl and just a couple of spoons so let's get started now the
first thing we going to do to make a cake pop mix is going to take that
chocolate dipped into the bowl and we're just going to pull of the cream over the
top of that cream in that regard off into the microwave for a minute I'm
going to migrate that for one minute and then stir and then another minute and
then stir until the cream and chocolate is completely dissolved and that
chocolate has completely melted through the crane but do make sure you just do
it for one minute intervals on just a medium-high speed in the microwave
that's what it looks like after a first minute so just take his food and just
gently stirred around so you can see that chocolate melting
and starting to really blend in through that cream give it a good stir until you
are happy that your total you can and then it goes back into the microwave for
another minute after a second minute in the microwave
this is what you've got now I'm pretty happy that that's cool going to melt
through nicely so don't be tempted to our microwave it make sure that you do
give it a really good staring between you don't want to burn that chocolate
Minister that I'm pretty confident that all those lumps and bumps are going to
come out this cake recipe is one of my absolute favorite we have made cake pops
in the past with buttercream and they work and they're fantastic recipe but
I've been making them with Nash lately just because it's a lot sicker and it's
it's a lot fairness are rather than getting that really sweet frosting
tastes of your regular butter cream cake pops what you end up with a really rich
5g kpop always more like a truffle and it just seems to hold its shape a lot
better it's really good for the different shaped cake pops so you're
sort of different characters and things like that that we make on a channel my
cupcake addiction if you wanna see some great cake decorating tutorials but it's
also recipe make sure you head on over to a channel insist you charles finished
and have a look we've got nora many great ideas for decorating your cake
pops alright so I'm happy that my kind of good nationalist you there is not and
smooth so I'm gonna put that off to the side until we're ready to use it now
here comes the mint tea pots and make sure that you've got clean dry hand if
you're using a full take just chop it up into smaller portion it's just gonna
help to get a little bit easier to crumble up so I dislike take the two
cakes and just crumble them together you can crumble them in your head
easier to sort of use one cake to crumble another it's a little bit
quicker you can also just pop all of this together in a food processor and
blend it up until it's fully combined but not everyone's got a food processor
I like to do it both ways here if you want to make sure that cake is really
nice and finally crumbled in your bowl before you go adding any of that can I
show I'm happy that I've got a really nice find crime there with my cake so
now it's gonna be a simple as taking your chocolate and cream mixture and
just pouring it over
know about two-thirds of it in and this is because the amount of cake you're
going to have is going to vary slightly depending on how driver had cake is so
light about to turn around and just have a look at that consistency so what you
looking for is you want to combine it all but what you want is a consistency
where you gonna be able to roll into balls and it's going to be able to kind
of hold its shape you can really add too much when it comes to get but just to be
on the safe side just that little bit the EU consistencies coming up and you
can see that cake is just sucking in all of that cream and chocolate mixture
alright so to test your makes just grab a little bit of a chunk there and just
press it between your fingers history of compact a little bit and then roll it in
the palm of your hand if it sticks quite easily you can see them on sticking but
it is just crumbling a bit if it sticks and pulled the ball shape quite easily
give it a couple of rolls then it's ready to guard but on months is cracking
little bit it's not quite there yet so I am good at in the rest of my gonna get
national great because when it refrigerated and when it is actually
really quiet firms not like a chocolate truffle chocolate but it helps to keep
the firmness of York a football which improves stability when you're dipping
and decorating and reduces the risk of cracking and falling off the stick which
is probably the main problem is people seem to have with cake pops I know right
now you've got this is really dark mix and you can see how those cake crumbs
halved in size so you really absorbed all of that gorgeous cash if you have
any trouble rolling your polls put the whole mix in the fridge for about
fifteen minute then bring it back out and stop rolling sometimes it can just
be a little bit to warm our little bit too moist and you just need to give it a
little time in the fridge to firm up you're starting to roll your different
shapes different balls and you're not having any luck to get in the fridge
fifty-minute bring it out and I almost guarantee
you'll have withdrawn whatever I'm going to put in the fridge with a little bit
of parchment paper or baking paper cuz they do stick when they're sitting and
now I'm just going to take just a bit of a spoonful so I've got a tablespoon of
about I guess a decent tbsp on a cake pop sizes are going to bury you can see
there when I roll that really nice holds its shape beautifully roles are really
nice ball now don't worry if not a perfect bowl shape at this stage it can
get a little bit of a flat bottom is it said anyway and then we can reform bad
shape so you wanna rock wall of the pic couples and I'm gonna put them off into
the fridge for about
minutes just so they can firm up well I guess that it
can be messy work but if you're making these kids they can absolutely love it
because he doesn't like to get a little bit messy with the kids while cooking so
I'm gonna take those people put them in the refrigerator up to
minutes and
then I'm gonna bring the matter to shake him perfectly and dip them in decorate
their comeback from the fridge and you ok couples and now feeling firm to the
touch of a not completely sold you don't want them to be refrigerated for hours
just

minutes at the most is enough but what I push they don't easily push
out of shape they want and not as good a little bit of a flat bottom on the
bottom of your cake pops so you want to just take them in your hand and just
reshape them as you roll them into really nice bowls I'm just rocking them
around a rolling them around in the palm of my hand and making them into quite a
nice bowl now they don't have to be perfect and they don't have to be
exactly sized but if I do have one to four you won't capable it don't make
them too big so too often people very great be cake pops but once you enter
decorations in about
percent extra thought you kind of think that that's
about the size that I think you should baby then UNLV decoration and end up
being gigantic if they're too big to be too heavy and they'll fall of the stick
so you want something a bit smaller than ago about ping pong ball sized
the general idea of those bowls and has given that lovely
round smooth shape I won't worry too much better in the rest of them and now
it's time to get dipping and decorating
pop sticks and you gonna take your ball I most like to use the bottom been
sitting on the train it's not just a tiny tiny bit flatter so just give it
that stick and just put about a centimeter of that chocolate on a stick
man take the stick and push it into the bottom of the cake couple just over half
way so you can say that they've got this not a choclate CEO so underneath it that
I can attract I'm gonna put it back into the fridge for a further
that's just going to let that chocolate feels that the children feel is very
important and it's kind of what holds everything together so you want to make
sure that your job is looking lovely and firm for you go decorating alright so
we're back from the fridge or the Fraser River you've decided to set your cake
balls and you know this because this little sealed will be completely phone
to touch when you touch it shouldn't trip there should be absolutely no
stickiness to your chocolates and will be completely firm completely set you
want to take your chocolate now I just given that another mark wave just to
make sure that it is really not in fluid and you going to take you capable and
we're just going to keep it straight into the center and I liked just rotator
know whenever you duplicate purple you want to make sure that your chocolate
dipping into goes over that chocolate seal that you've just said in the phrase
up and that's just to make sure that it's all completely encased now you want
to top it off and you also want to turn it so you want to tap your rate not the
actual stick itself you don't attack to hide ya and I think having a rotating
the pope like this just gonna give you a nice even distribution of chocolate and
its gonna make sure the chocolate drips off in a nice even wet so you can let
that you can decorate with maybe some different colored chocolate or some
candy mountain climbing to show you just a really quick and easy decoration
technique through really fast
EV kids birthdays baby showers could include anything you can think of this
is a great kapok decorating techniques so I'm happy
pretty well starting to set but it's not set yet so depending on what you want to
do you might have to work
relatively quickly here is a polystyrene block to say it might take populist
arrested in what city you can also use flower farm or something like that and
that actual cake book stands on the market so now I'm gonna take much
sprinkles and understand a sprinkle them on just the top half of my cake pop
around cherry jeff is already M&Ms and just sit on top I'm gonna finish that
off with a lovely ribbon and you can see there what you end up with absolutely
delightful a gorgeous simple simple little cake pop I hope you guys enjoyed
watching this tutorial as much as I've enjoyed making it for you today and I
hope this cake toppers will become your new favorite thanks very much for
watching *** *** How to Make Cake Balls and Decorate Them - YouTube !!!
higher get a decision from her ego casing card I'll
today I'm going to show you how to make very simple cake ball
and they're perfect if you just wanna bite size Street so
for this recipe you have a lot of flexibility
pretty much you can use whatever kinda cake you want and what this is is
remnants I
a spot that cake so this happens to be strawberry cake
crumbs and you just to make the crumbs all you have to do is just take your
whole cake or whatever you got leftover just kinda
crumbled up like that I'm to go with it you're going to need probably buttercup
took up in half by saying
but again you can be flexible on that if you want more
when moist ball then use more I see if you own a little bit less than just
use less than a cup we're all going to need some sort of
either a melting way for I
baking baking chocolate baking chocolate chips you can even use it any flavor
I'm because these will get melted down and will be used to coat
the ball into broader I'm there's got a little bit a whipping cream here just to
help with the melting process
for the chocolate so what you need to do first is make sure that
all have your cake is nice and crumbly
you don't have any big giant crumbs even if you're using one to really moist cake
you also won't need too much icing because it's got a natural
it wants to hold together naturally so you can see when I squeeze is it still
this kit you could actually almost make
I'm falls under this stuff but just to make sure that is going to stick
together for the long run
promote out in this icing here
and you get messy with this one so be prepared
to make sure you're nice clean hands phone just going to
mix this all up completely and washed my hands and I'll be back to you
show you the final process okay so the icing on the cake is all incorporated
here
and you will I suggest that use a nice big bowl because it does make quite a
bit of a mess
and then what you're going to do is just select whatever size
up Kate all that you are making I'll
aware that you're going to be adding a coating with the chocolate so it's going
to be a little bit bigger
so us prior to Bayside I'm so I'm gonna take about it inch
which will make a vote in insure the size up a cake
for the ball and just roll it up just like that place it on your
trait and again like depending on how much cake crumbs to use
and company should be icing will depend on
how many balls this actually will create a funeral
smaller does it have more and if you rule
bigger balls obviously you have less your final product
so if you've ever make cake pops it's exactly making out got a video up
on cake pops to so check that out if you're interested
cables are very similar just pretty much without the
well caustic so I'm just gonna keep rolling
and fill up my tray the trick to
after you've got all your balls roll is
to freeze on or put them into the fridge i think im in the freezer because that
makes them
solid probably for a vote half an hour I'm
and then during that time um
all melt the chocolate and will show you that part and then will rule the fold in
the chocolate and
we will have created so cables
so much finish rolling these them and put them into the freezer for half an
hour
and at that point will bring them back out and show you
what the next step is with the chocolate so traffic eight ball in the freezer now
for about
around
minutes and what I'm going to do now is melt the chocolate
remember that whenever you're melting chocolate you want to do it slowly and
I'm going to use a microwave
going to start at one minute intervals at fifty percent power
and then gradually going to decrease the amount of time anyone that make sure
you're storing it in between
each in trouble that you got it in the microwave because you don't wanna school
chocolate I'm if the chocolate ends up being over to them
I will add a little bit up the whipping cream but probably will meet that
I'm so yeah I'll be right back after got the chocolate melted I'll show you how
to cover
cables so I'm out that are the white chocolate here
and not what all you need to do now is to drop one of the balls into
the white chocolate roll around and then when it's ready to come out when it's
all covered
you can't play set up here on this cooling rack like I have done with a
couple of these other ones
and what that does is just a lot of the chocolate underneath to drop off instead
of creating
on that little foot that you might have seen on some talk that both
I'm or anything like that but honestly if you don't have a clear act like that
I can just do
is just standard rate on your baking tray or on any piece of
wax paper you can just place them on to that
so I'm not cover all these cake balls and then
what I'm going to do is allow them to solidify
and then I'm gonna do some decorations if you don't wanna do the second step
on by decorating
not but you want something light sprinkles or something
on there are
I'm cookie crumbs you can even put so the original key crumbs
back onto the top for decorating all you do is before the
but chocolate solidifies just sprinkle those on top but I'm gonna show you some
quick n Easy
ways to create the cake balls using
any tools that you will have a home in about some dark chocolate as well
and when I got that done and these are solidified
we'll be right back to show you how to finish off the bus
so the cake balls that are covered in chocolate have had them put them back in
the freezer for about five minutes just to solidify the freezer to sorry to
solidify
the chocolate on the top and I just melted some more
milk chocolate just to do some swirl work so if you've got a
piping tip like this I'm using plate number killer took number two
I'm and I just put it in a regular piping bag if you don't I'll show you
another quick way
I'm to do this in just a second so I'm just going to make some swirl patterns
on here
sequin decorated however you want to do with this dark chocolate
and then if you don't have a piping bag what you can do is with your leftover
I'm white chocolate you can just put it into a regular ziplock bag that's what
I've got it in here
and then using your scissors just sniff of a tiny bit at the tip here
I'm and then you just wanna kindest press your
I'll chocolate all into that corner that use
snipped off and this kind act like a ticket
you don't have as much control a bit as you would if it was an actual to
but I was going to go back and forth here and then using in the sky like the
monochromatic
look in-use absolute darkness was sometimes Jays
and just using am regular set a tweezers
gonna decorate this before the chocolate hardens up
you can
really the possibilities are endless you can clean them with
your any party that you're having the relatively quick
love way it goes on but there's not a lot of
crap for anything like that so
was gonna keep decorating needs and I will
plate these up only got them decorated completely
and will show you the finished product so there you have it everybody
that's the finished product up the cake balls so we started with cake crumbs
roll them and melted chocolate and then add a little
finishing touches on top just to make them a little bit prettier you can find
us on it
Google+ Twitter Facebook thanks for watching everybody and remember to
subscribe to our channel: *** *** CAKE TREND ~ Chocolate Drip Decorating Tutorial - CAKE STYLE - YouTube !!!
hey guys today and making the mother of all chocolate cakes have gone with an
extra chunky rings anything ethicist your roses of course I enterprises to
everything so why not add it to this programming and following us on
Instagram I don't know about you but there are so many amazing acres that are
inspiring me the details below the creative talent that have helped to
inspire this cake to make this cake we're going to need them

and
pound cakes have gone ahead and baked
and an apple and both of
ours
inch I like it I also have some sea and AT&T cake plates as well as the
teenage round cake board and then I made up to really pretty colors in a sweet
butter cream recipe link in the description box below
chocolate ganache and you can see exactly how this is made in the video
attached that's gonna go ahead and 18 rebounds leading a good just purple
buttercream even layer and then stepped into the fridge for about
minutes and
get started on the top layer this time we using a beautiful pale pink
buttercream just shake off the edges just saw that nice and straight up and
down right now just had a nice like drunk art to the cakes and interest rate
it back as much as we can with a scrape up and get on top and a nice light coat
on there as well
extra cake plate in both the
sizes and I'm gonna use these to place on top
of the cake and this is the fastest and easiest way to get smooth side on you
better take a three-putt just like you know but it's nice and level and then
take about a cream and just from board to go back
he just left off the top brush any excess in towards the center of the cake
and then I saw the choice about where the two meet because we will have the
chocolate dripping down at that we will not let this sit up in the fridge for
about
to
minutes
and I'm left-handed
left most of us didn't work towards that right if
they're right handed but tried it about it and see what feels more comfortable
now in the second row this time gonna do about five petals and therefore final
one would have seen that just means to pull back here is too little and that
will help them to just look like the unfolding and be a much more open stock
rise to do something I just like little bod
nice and closed and small doing something out purple as well as make
even more detail in other tutorials and billing solo for you
flower blossom here and are you gonna do is very gently just off the city let it
go and then release these tiny little blossoms
a bunch of plays and then let them all trying the same piece of parchment for
now it's time for the week ending all of that chocolate ganache dripping down
this cake to do that I'm going to need to have all of my other states ready so
as well is that when making almost adding some six let the macarons some
little kid to sway some chocolate strawberry bowl and some way for this
now you can add anything that you like to this and if you make a cake like
these we would love to have to make a stop so that we can see all of you by
the creation of the festivities take out which is still quite runny I did make
this right before I started doing all of this case it would have been cooling
down for about an hour and a half now yes it takes that long to make a cake
and making the trip and gonna be using a little squeezy bottle for using my
script was gonna stop by flooding in all the way around the cake I'm gonna rest
up against one's thought let it drip down
as you might have seen you know white chocolate raspberry cake recipe but if
you like tiny skinny ones the only difference is that the ganache is a
little bit running out
and their little book and the last thing I wanna do is just the number two team
pipe little purple dot in the center of the book and they want you have on a
chocolate cake I went ahead to confirm embed code just fucking road and
delicious candy and chocolate as well he needed a hand with any of the basic the
biggest lesson check out a pic basics playlists and that will help you along
the way I also have a place to some of our favorite buttercream cakes of all
time and we have recipes to check out on channel as well thanks what you up if
you liked this channel for more videos *** *** Chocolate Peanut Butter Balls Recipe - Laura Vitale - Laura in the Kitchen Episode 905 - YouTube !!!
done
%uh
one
hi enlarge battalion and the personal are you getting I wanna share if u
my recipe for happy about evolved out with them
I know that these are usually meet around the holidays on a to make a treat
a sweet treat
I and that's what these this recipe actually was influenced by one of Joe's
family members and she actually make these around Easter and Mother's Day and
Father's Day like very much
all year long and sons fathers day mothers they are kinda coming up I
thought this would be a really great treat to package up in like a boxing
game
to you were up to
a nice little treat or present
not they are
so easy to make miss you really be called chocolate peanut butter crispy
ball
but whatever you fifty I think Todd at the think tank hook us up with some
confectioner sugar
he also many some rice creo any kind you'd like
some creamy peanut butter liberman potted Potter
and you need a little bit a vanilla extract and also don't need just a
couple more ingredients to make the chocolate coating
that's going to come in a little bit so for now it is so easy and simple just
wait and see
I've got a small saucepan into my salt pan am going to at
my own salted butter I'm just going to
yeltsin this over about MediaWiki and then what add
our next ingredients attack
it's about where
at the banal and now I'm going to just
turned of am going to add my peanut butter I sprained my little boy with
some non-stick spray so they kind of
pops out really easily and now I'm just going to take my time
and make than the peanut butter and the butter into everything
is a nice in creamy and smooth you might have to turn this back
on medium green in order for it to melt a little bit quicker but
just take your time and be patient I should use a much bigger scale
in a much bigger South Penn but what can I say
don't think quite some time head
a fabulous that looking out to take a bath in there so if Nemu
wanna go and buy a few are now
thousand things the peanut butter and butter and fill the bathtub for me
appreciate it
at but this is done and now it's just a question up putting everything together
really easy you got your right theory all your confectioner sugar
and
poor
this luscious nests I'll over the top now mike you want to say one thing
you okay adjust the amount of confectioners sugar
that in this recipe you can adjust it to however much you like
now some people at the port at the pound of sugar in here
when I on the other hand
modest amount not too much but yet not too little I think this is the perfect
amount but
if you make this recipe and given a taste along the way
and just find that a need a little more sugar than by all means just add a
little bit more sugar
now what you need to do don't think years of it never gonna come together
it's never gonna hold
but it will what you need to do is just be patient
and makes this with your spatula until every piece I love
every little bit of power sugar is no longer visible you want it to be really
incorporated you want
that rice crispy know that right serio and
the power should go to be well coated in that battery next year so just take your
time
and given a good mix get that upper body workout again forgot to get this morning
get it done now this is what you are looking for
okay for now I have here they just filled my ball the above water and i
also have a baking sheet
with some parchment paper that I sprayed with nonstick spray
got my lower heating the little ice cream scoop that about a teaspoon size
and what you gonna do is you're going to just
porn them for now and then
will keep his all roll once you have formed them because you could do this
just put your hands but I always find that
arm the kinda very inside cell four-man
and then we'll roll them and down will get them chilling
once you have them all
so for me know you got all your your
battering the same size you want to just take your hand game plan a little water
otherwise
that's going to stick your hand and give them a nice little roll don't have to be
perfect I me mine certainly not perfect summer bigger than others but who cares
that amputee up anything that homie
now it got that rustic have charm to a
now one I have rolled each wanna pop this
into the fridge these me to set for a good couple of hours you can even good
at the ninety-four
make like really easy if you've got budget people I'm
are you making these for you can double or triple the recipe it completely up to
you
and really fantastic if you don't like a baby shower bridal shower does anything
like that when you need to
no guitar a burn I was wealth giving out food
up so this is a great one to make everyone loved them and they're just so
easy so I'm just gonna fall on them let them chill
and then we will cut them okie dokie
had a couple of hours in the fried and they are set and they're perfect and
ready to go so you don't need to make
it I went to spike one thing to another any difference so X I did it's not even
funny
you can even make a chocolate coating to coat the thin what I've got here are
some semisweet chocolate chips
and some vegetable shortening its kind porn you have actual shortening
its gonna give you the right consistency the right shine and mix it up to that
the chapel wall crack you can not over a double boiler
or you can do an idiom in a pop it in the microwave on that melted chocolate
setting
and let it melt for about
seconds giving it a stir every
seconds or so
to make sure
it's getting knotted even if my pop this an OK won't get to coding
the K
this looks perfect
and now I just hate you little peanut butter balls
you can do this with to Forks if you want to or you can do with your fingers
however your heart desires
and you just dipped on in there like us all
that to myself voice by the way and you popped them
right back on ga.-based sheet now is gonna continue
to do these as quickly as I can
and then I'm gonna let them set and then we'll be ready to enjoy them
poppies in a fridge
only for about
minutes so that they sacked and don't worry if they don't
look all perfect because look when you pick them up
I just circling around the edges you got to go with it in all our to tap a
factory
this is lacking the kitchen so my food will look like it's been made in this
case

no factor here but it's really easy and really simple
see like that and then this can be the Cook Street in a look at beautiful
that'll truffles about so creamy
paying a barroom crunching
perfect in
not is but
idoney with you how to make these they're not like
sir fifty have the mean really bad they're so
Harvard that I like them to be really nice and creamy in the crunch coming
from the quitting on the right serial
bad at the piano by paula like if the you are in the same boat as I am about
texture and flavor and aroma sweetness this is a recipe for you
girl are in the kitchen on comp the recipe will be waiting for you make it
back to these this weekend for your friends and family
take a picture share me of social media tweet me talking re tweet tweet tweet
tweet tweet tweet tweet
and tell you how much I love you going to be down below I have enjoyed my time
with me now
time by
them
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