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In this video, I demonstrate how to create filled chocolate truffles. I will also demonstrate how to make raspberry white chocolate ganache. Free recipe can be found below. For more dessert inspiration and tutorial sneak peaks, visit me on: http://www.instagram.com/rosiesdessertspot http://www.facebook.com/rosiesdessertspot http://www.pinterest.com/rosiesds 250 grams Dark Compound Chocolate (i.e., Cadbury melts) 90 grams white chocolate 30 grams cream 1/4 cup raspberries 2 tablespoons sugar 1 1/2 tablespoons water Luster dust to decorate These are super fun to make so I do hope you give them a try. The raspberry ganache filling hardens in the fridge so it works nicely as a macaron filling as well or as a filling to go inside a cake. If there is certain recipe you would like to see up on here, pop a comment below and I will do my best to make it happen! thank you for watching! For business inquiries, please contact: firstname.lastname@example.org
We share the easy steps (plus a few tips) for making delicious cakepops with your family! Let us know if you try them! xo CONNECT WITH US: Facebook â https://www.facebook.com/SmartieAndSteveo Twitter â https://twitter.com/smartieandsteve Instagram â http://instagram.com/smartieandsteveo Music by Dan-O songs, thanks! (http://www.danosongs.com/) Tags: TTC, Pregnancy, Young Family, Family Life, Dogs, Puppy Love, Natural, Cloth Diaper, Baby, Family, Canada, Green Parenting, Ecofriendly, Baking, Recipes, Unboxing, Organic, Cakepops, DIY
Subscribe Here: http://bit.ly/2uaz0on 12 DIY Edible Makeup Ideas / 12 Funny Pranks: https://youtu.be/rDHODD2x3zE?list=PLy0LaulZe0vRyRDcwVaqbvnbSqhSQNtS- Have you ever dreamed of a huge candy, or mega-cookie? Or contrariwise, were thinking about micro-chocolate? Watch in our new video how to make your favorite candies giant or miniature! Supplies and Tools: â¢ Wafers â¢ Dark chocolate â¢ White chocolate â¢ Condensed milk â¢ Coconut flakes â¢ Almond â¢ Water â¢ Sugar â¢ Blackberry jam â¢ Juicy fruit â¢ Scissors â¢ Color paper â¢ Printed out wrappers â¢ Plate â¢ Knife â¢ Spoon â¢ Candle â¢ Fondue pot â¢ Peanuts â¢ Color sugar paste â¢ Color marker â¢ Toffee Music: Tobu - Roots by Tobu is licensed under a Creative Commons 3.0 Unported License. Source: https://soundcloud.com/7obu/roots Watch More Troom Troom: Popular Videos: 12 Funny Pranks! Prank Wars! http://bit.ly/2tFgaoo 8 Hot Glue Gun Lifehacks For Craftinghttp://bit.ly/2uOcvU0 11 Crafting Life Hacks And Decor Ideashttp://bit.ly/2tFddo6 12 Pranks for Back to Schoolhttp://bit.ly/2uf4El9 6 DIY Lip Balm Recipehttp://bit.ly/2taFoI3 Popular Playlists: Back to School: https://www.youtube.com/playlist?list=PLy0LaulZe0vSzNLVwlQZVJszbLCsIwl_C Life Hacks: https://www.youtube.com/playlist?list=PLy0LaulZe0vSljAapkasaxsIKJp7I-7j0 Accessories DIY: https://www.youtube.com/playlist?list=PLy0LaulZe0vRybsdTlm-IQb2N2BEaJU8v Home DÃ©cor: https://www.youtube.com/playlist?list=PLy0LaulZe0vRWdxuF7xEwK_eJV2cZ8dt0 DIY Scrapbooking: https://www.youtube.com/playlist?list=PLy0LaulZe0vTVmzv7ruJIYAxyrp44xY6A Follow Troom Troom: Subscribe: http://bit.ly/2uaz0on Instagram: http://bit.ly/2t0BsOK Facebook: http://bit.ly/2uf2qTb Pinterest: http://bit.ly/2tFz9iT Troom Troom EspaÃ±ol: Subscribe: http://bit.ly/2uaqyFo Troom Troom FranÃ§aise: Subscribe: http://bit.ly/2vnYmfc Troom Troom Russian: Subscribe: http://bit.ly/2tEWWiQ Troom Troom Deutsch: Subscribe: http://bit.ly/2wo0oOR Troom Troom Chinese: Subscribe: http://bit.ly/2ntr6EV Troom Troom PortuguÃªs: Subscribe: http://bit.ly/2AwOWCA Troom Troom Japanese: Subscribe: http://bit.ly/2xK2mZv About Troom Troom: Easy DIY "how to" video tutorials. DIY Accessories, Scrapbooking Cards, Home DÃ©cor, Make Up Tutorials, Life Hacks, and MUCH more! Make it easy! For any business enquires please contact me at: email@example.com Question of the Day: what sweet did you most want to try? Comment Below! Donât forget to turn on notifications, like, & subscribe!
ãã©ã¤ã¹ããããªã¼ã§ä½ããã§ã³ã¬ã¼ããã¼ã¯ ç¾ããã¦ç¾å³! Dried strawberries chocolate bark This is a really pretty dessert to serve, the burst of strawberries with the contrast of chocolate is so amazing! The combination of sweet and sour strawberries and chocolate is the best! Enjoy the homemade taste. æè¿ã¯çå¬ã«ãããããããç¾å³ããããªèºãã¹ã¼ãã¼ã«ä¸¦ãã§ããã®ã§ ãã©ã¤ã¹ããããªã¼ã«ãã¦æº¶ããããã§ã³ã®ä¸ã«ä¹ãã¦ãã§ã³ã¬ã¼ããã¼ã¯ã ä½ã£ã¦ã¿ã¾ããã ãã£ããã®ãã¬ãã·ã¥ã¹ããããªã¼ãªã®ã«å¿ä½ãªãã¨æãã¾ããï¼ ããããããããèªå®¶è£½ãã©ã¤ãã«ã¼ãã«ãã¦ãã§ã³ã¨åä½ããã¦ã¿ã¦ãã ããã ã»ãã¨ãã«ç¾å³ãããã§ããã! ç¾ããããã¦ç¾å³ãããã©ã¤ã¹ããããªã¼ãã¼ã¯ããã²ä½ã£ã¦ã¿ã¦ãã ãã^^ ãIngredientsã15cm square Cake Pan(chocolate: about 8mm thick) 200g Couverture chocolate(Sweet ) strawberriesãã pistachioã ãDirectionsã â Rinse the strawberries and wipe off the water. Slice into 5mm thick. â¡Put the strawberry on the baking pan lined with parchment paper, and bake in the preheated oven (100Â°C) for 60-90 minutes. (Until the strawberry is dry.) When baking is finished, leave the strawberry in the oven and dry more with remaining heat. Be careful not to burn. â¢Chop the chocolate and melt in a double boiler. â£Pour the chocolate into the pan. Put some dried strawberry from â¡ and pistachio on top. â¤Cool in the fridge until it's hard. â¥When it's hard enough, cut into the size you like. *If you eat the chocolate on the next day or later, dry the strawberry completely. The strawberry will be much smaller after dried. *I used pistachio this time, but you can use your favorite nuts. *You can use any pans for the chocolate as long as it's lined with parchment pap ãææã15cm è§å ã¯ã¼ãã«ãã¥ã¼ã«ãã§ã³(ã¹ã£ã¼ã) 200g èº 1p ãã¹ã¿ããª 7-8ç² æºåãåã«ãªã¼ãã³ã·ã¼ããæ·ãã¦ããã ãªã¼ãã³ã100âã«æ¸©ãã¦ããã ãä½ãæ¹ã15ï½ï½è§ããã§ã³ã®åãã¯ç´8ï½ï½ â èºã¯æ´ã£ã¦æ°´åãããæãåã£ããã5mmã»ã©ã«ã¹ã©ã¤ã¹ããã â¡ãªã¼ãã³ã·ã¼ããæ·ããå¤©æ¿ã«ä¸¦ã¹ã¦100âã«æ¸©ãããªã¼ãã³ã§60-90å ç¼ãã(ä¹¾ç¥ããã¾ã§ç¶ãã) ãªã¼ãã³ãåãããããã«åºããã«äºç±ã§ä¹¾ç¥ãããã¨è¯ãã ç¦ãããªãããã«æ°ãä»ãããã¨ã â¢ãã§ã³ã¯å»ãã§æ¹¯ç ã§æº¶ããã â£åã«ãã§ã³ãæµããä¸ã«â¡ã®èºã¨ãã¹ã¿ããªãé£¾ãã â¤åºã¾ãã¾ã§å·èµåº«ã§å·ããã â¥åºã¾ã£ããå¥½ããªå¤§ããã«ã«ããããã *ç¿æ¥ä»¥éã§é£ã¹ãæã¯ãèºã¯ãã£ããã¨ä¹¾ç¥ããã¦ãã ãããèºã¯1ããã¯ã§ãä¹¾ç¥ãããã¨ããªãå°ãªããªãã¾ãã(åç»ã§ã¯ããã1ããã¯ä½¿ç¨) *ä»åã¯ãã¹ã¿ããªãä½¿ãã¾ããããå¥½ã¿ã®ãããã§okã *ãã§ã³ãæµãåã¯ãªã¼ãã³ã·ã¼ããæ·ãã°ã©ããªãã®ã§ãå¤§ä¸å¤«ã§ãã *ç°¡åãªãã³ããªã³ã°æ¹æ³ 50âä½ã®ãæ¹¯ã§å»ãã ãã§ã³ãæº¶ãããããä»åº¦ã¯ãã®ãã§ã³ã30âä½ã«ä¸ããã°okã§ããããã«åºã¾ããããªãã»ãã®å°ãæ¹¯ç ã§æ¸©ãã¾ãã (ãã³ããªã³ã°ã«é¢ãã¦ã¯åèªãèª¿ã¹ãã ããããã§ã³ã®ç¨®é¡ã«ãã£ã¦ããã³ããªã³ã°ã®æ¸©åº¦ã¯å¤ãã£ã¦ãã¾ã) *åã«ä½¿ã£ããã®ã¯ã±ã¼ãç¨ã®è§å½¢ã§ããã åã¯ç¡ãã§ããªã¼ãã³ã·ã¼ããåè§ã«ãããã®ã ãã§ãå¤§ä¸å¤«ã§ãã
ðRECIPE BELOW OR HERE: http://www.lindsayannbakes.com/2017/12/video-rose-pink-champagne-cupcakes.html ðALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube *Shot Tops: http://amzn.to/2CA8EwY Ultra fluffy, light champagne cakes topped with a luscious pink champagne frosting, and some gorgeous sparkling sugar sprinkles and sugar pearls. These cupcakes are so beautiful and elegant. They are perfect for any festive occasion that calls for celebrating in a big way, like Valentine's Day an Engagement Party, Bridal Shower, or New Yearâs! What do you want to see next?! Let me know in the comments! â¡â¡â¡ THE RECIPE! â¡â¡â¡ RosÃ© Pink Champagne Cupcakes Yield: 24 cupcakes Ingredients Champagne Cupcakes: 1 box white cake mix, plus ingredients on back of box, replacing the water with RosÃ© or Pink Champagne room temperature 1/2 teaspoon almond extract 2-3 drops pink food coloring, optional Champagne Frosting (double frosting recipe for a tall swirl as shown): 1 cup RosÃ© or Pink Champagne, plus 3 tablespoons reserved 1/2 cup whole milk, more or less 1/3 cup all-purpose flour 1 cups (200g) granulated sugar 3 drops pink food coloring, optional 1 cup (2 sticks) unsalted butter, cubed and softened 1 teaspoon vanilla extract 1/8 teaspoon salt Decorating: Wilton 2D piping tip: http://amzn.to/2kGR3w2 white sparkling sugar sprinkles: http://amzn.to/2yTrbBZ white nonpareils: http://amzn.to/2B7FUiG sugar pearls: http://amzn.to/2Ba5tzK Shot Tops: http://amzn.to/2CA8EwY Directions Champagne Cupcakes: Preheat oven to 350Â° F. Line a cupcake pan with baking cups. Prepare cupcakes according to package directions, replacing the water called for on the box, with RosÃ© or Pink Champagne and adding the almond extract and food coloring. Bake as directed and transfer to a wire rack to cool completely before frosting. Champagne Frosting: Pour 1 cup champagne in a saucepan. Simmer over medium-high heat until reduced by half (about 1/2 cup), 8-10 minutes. Pour it back into a measuring cup and add enough milk to equal back to 1 cup liquid. Add back into pot and whisk in flour, sugar and food coloring over low heat. Bring mixture to a boil, whisking constantly. Boil mixture for 1 minute, until thick and smooth (it will be the consistency of pudding). Remove from heat and transfer mixture to a shallow heatproof bowl or plate. Cover with plastic wrap, pressing the plastic wrap directly onto the surface, to prevent a skin from forming. Place in the refrigerator to cool completely, about 1 hour or freezer for 1/2 hour. With an electric mixer, beat the butter on medium-high speed until smooth, fluffy and pale in color, about 5 minutes. Beat in vanilla and salt. Add the completely cooled pudding mixture, in 3-4 batches, beating well after each addition. Scrape down bowl. Beat in the reserved 3 tablespoons of champagne. Increase speed to medium-high and beat for about 2-3 minutes until smooth, light and fluffy. Transfer to a piping bag fitted with a closed star tip and frost a ruffly swirl on top of cooled cupcakes. Finish with sprinkles and a shot top. ðFind me @LindsayAnnBakes & tag YOUR creations with #LindsayAnnBakes â¡â¡â¡ FOLLOW ME! â¡â¡â¡ FACEBOOK: http://www.facebook.com/LindsayAnnBakes INSTAGRAM: http://instagram.com/LindsayAnnBakes PINTEREST: http://pinterest.com/LindsayAnnBakes TWITTER: http://twitter.com/LindsayAnnBakes WEBSITE: http://www.LindsayAnnBakes.com GET RECIPES TO YOUR EMAIL: http://bit.ly/LindsayAnnBakesEmailRecipes â¡â¡â¡ SHOP MY FAVES ON AMAZON! â¡â¡â¡ Shop my favorite baking products and PINK kitchen supplies on my amazon store: https://www.amazon.com/shop/lindsayannbakes â¡â¡â¡ ABOUT ME! â¡â¡â¡ Q&A WITH LINDSAY ANN: https://youtu.be/7ZPa4MRxK6g Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the "hostess with the mostess", looking for some exciting, over-the-top recipe ideas, I've got something for everyone. ð BUSINESS/COLLAB INQUIRIES: LindsayAnn@LindsayAnnBakes.com ð MORE ABOUT LINDSAY ANN: http://www.lindsayannbakes.com/p/about-lindsay-ann.html
ðRECIPE BELOW OR HERE: http://www.lindsayannbakes.com/2018/03/video-all-natural-strawberry-chocolate.html
ðALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube
**mini chocolate bar mold: http://amzn.to/2pvipHA
**edible gold stars: http://amzn.to/2vGZVGi
The most magical chocolate bar ever! These adorable pink chocolate bars are strawberry flavored and sparkling with glittery edible gold stars. I made these using white candy melts, mixed with my secret ingredient, freeze-dried strawberries that I crushed into a powder, to add to the melted candy.
What do you want to see next?! Let me know in the comments!
â¡â¡â¡ THE RECIPE! â¡â¡â¡
Strawberry Chocolate Bars
mini chocolate bar mold: http://amzn.to/2pvipHA
edible gold stars, optional: http://amzn.to/2vGZVGi
1 cup (15g) freeze-dried strawberries: http://amzn.to/2nFs27i (yields 2 tablespoons powder)
12oz white candy melts or white chocolate
Put molds on a baking sheet. Sprinkle edible gold stars or sprinkles over the molds, if desired.
Pulse freeze dried strawberries in a food processor or high speed blender, until it turns into a powder (or crush in a resealable bag with a rolling pin until you have a fine powder); set aside.
Melt candy melts or white chocolate in a microwave-safe bowl at 30 second intervals, stirring in-between, until the chocolate is melted. Add 1 tablespoon of strawberry powder for every 6 oz of white chocolate, to make as little or as much as you want.
Transfer chocolate into a ziploc bag and snip off the corner, for easy piping into the mold, or simple spoon the melted chocolate into the mold. Tap baking sheet on counter to release any air bubble.
Freeze for about 5-10 minutes, until the chocolate has set and hardened. Remove chocolate bars from mold. Store at room temperature.
ðFind me @LindsayAnnBakes & tag YOUR creations with #LindsayAnnBakes
â¡â¡â¡ FOLLOW ME! â¡â¡â¡
GET RECIPES TO YOUR EMAIL: http://bit.ly/LindsayAnnBakesEmailRecipes
â¡â¡â¡ SHOP MY FAVES ON AMAZON! â¡â¡â¡
Shop my favorite baking products and PINK kitchen supplies on my amazon store: https://www.amazon.com/shop/lindsayannbakes
â¡â¡â¡ ABOUT ME! â¡â¡â¡
Q&A WITH LINDSAY ANN: https://youtu.be/7ZPa4MRxK6g
Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the "hostess with the mostess", looking for some exciting, over-the-top recipe ideas, I've got something for everyone.
ð BUSINESS/COLLAB INQUIRIES: LindsayAnn@LindsayAnnBakes.com
ð MORE ABOUT LINDSAY ANN: http://www.lindsayannbakes.com/p/about-lindsay-ann.html