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17 Comments
Perfect idea for Valentines Day. Good video. ☺️🍓👌🏼
I know I said this on the first video about this but I really appreciate your time, effort & tips !! Thank you
What about 75% fake 25% real? Or 50/50?
Excellent! Thank you so much. 💜
That looks delicious!
Can I ask where did you get the bowls ?
You should try almond bark, all I've ever known for chocolate strawberries!
I didnt know the soft bites existed!!! Ive only had ones with hard chocolate coats that feel waxy because the strawberry is cold! No wonder i inever liked chcolate strawberries, i just haven't had the right ones!
667th like. Your welcome
I am still so confused…is there a better word/name to call "white chocolate" since its actually not chocolate? Isn't it more like all the by-product of the chocolate refining process?
Food science is so cool
This is perfect timing! Thank you.
I like the harder cracking exterior and texture of couverture chocolate more and the taste is better.
I just use Cadbury, and it gives perfect soft chocolate
I love how you explain the science with food. Not many people understand that science is the foundation of cooking. 😊❤
It's official I'm obsessed with your video's ❤❤❤
Can you give a recommendation and link for an all purpose “food coloring”. For chocolates or frostings?