27 Replies to “Pastry Chef Attempts to Make Gourmet Snickers | Gourmet Makes | Bon Appétit”

  1. My teacher told me that if you mix 50% of non tempered chocolate with 50% of tempered chocolate of good quality and mix it toguether, it tempers on its own. Since I could never master any other tempering method, I always go with it and it has never failed me until now.

  2. 14:18 what brand film do your camera guys use? LOL Words have meanings……..Since I pay attention to those definitions, I would say video! Your version of the Snickers looks appetizing!

  3. I like waching these videos and I always think, yeah I can do that. …then she gets to the end with the how to and I'm like, I'm off to the store to buy it.

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