КАК сделать ШОКОЛАДНЫЕ ПОДТЁКИ на торте РЕЦЕПТ ✿ На МАСЛЕ, на СЛИВКАХ ✿ на ВСЕХ видах ШОКОЛАДА

I really hope that this video will help you learn how to make the most beautiful, most graceful chocolate drips! )) Good luck!!! ✩✩✩✩✩☆☆☆☆☆☆✩✩✩✩✩ TEMPERATURE for all types of DRIPS: 32-34 С ✩✩✩✩✩☆☆☆☆☆☆✩✩✩✩✩ RECIPE WITH BUTTER: - butter - 30 g (room temperature) - chocolate - 50 g (bitter, milk, dark) ✩✩✩✩✩☆☆☆☆☆☆✩✩✩✩✩ RECIPE ON CREAM: BITTER CHOCOLATE: - cream - 75 ml - chocolate - 40 g DARK CHOCOLATE: - cream - 60 ml - chocolate - 50 g MILK CHOCOLATE: - cream - 30 ml - chocolate - 60 g ✩✩✩✩✩☆☆☆☆☆☆✩✩✩✩✩ TEMPERATURE that cannot be exceeded when heating the chocolate: bitter - 50 C dark - 50 С milk - 45 C ✩✩✩✩✩☆☆☆☆☆☆✩✩✩✩✩ COCOA content in used CHOCOLATE: dark chocolate - 70-75% dark chocolate - 40% milk chocolate - 25% ✩✩✩✩✩☆☆☆☆☆☆✩✩✩✩✩ WE RECOMMEND TO SEE: Оrange, Tangerine, Lemon CURD    • ЛИМОННЫЙ курд для ТОРТА рецепт ✿ АПЕЛ...   Milk Girl Cake    • Торт МОЛОЧНАЯ ДЕВОЧКА рецепт ✿ ТЕСТИР...   #chocolatedrips #dripsonthecake #drips

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