BLINDAGEM DE GANACHE PERFEITA /PASSO A PASSO / PARIS CAKE DESIGNER
VISIT MY SOCIAL MEDIA https://linktr.ee/ParisCake BE SURE TO SHARE THE VIDEO AND LEAVE A LIKE. IT'S VERY IMPORTANT FOR THE GROWTH OF OUR CHANNEL. THIS WILL END UP MAKING OUR CONTENT REACH THOSE WHO NEED HELP IN THE CONFECTIONERY FIELD. INGREDIENTS FOR SHIELDING: FOR EVERY 100 GRAMS OF CHOCOLATE, USE 10 ML OF WATER AT ROOM TEMPERATURE. I USED HAROLD'S TOP CHOCOLATE, FRACTIONATED SEMIBITTER. I RECOMMEND THE SEMIBITTER BECAUSE IT HAS LESS FAT. For this shielding, I used 500 grams of chocolate and 50 ml of water. Music: https://www.bensound.com
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BOLO DE ANDAR COMPLETO PARTE 2 / BLINDAGEM / DECORAÇÃO / PARIS CAKE DESIGNER
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