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Learn from melting, thermal shock, molding, weighing and packaging Easter eggs. Work without errors. Try to watch carefully without skipping anything, as I give a lot of tips during the video. AND DON'T FORGET TO LEAVE COMMENTS ABOUT THE VIDEOS YOU WANT HERE ON THE OK CHANNEL. And if you still don't follow me on Instagram, take advantage and go there: / chefclaraguimaraes On Facebook: / chefclaraguimaraes TIK TOK AND KWAI: Chef Clara Guimarães Kisses to everyone. ************************************************** ******** Link TO BUY WORKBOOKS OR E-BOOK https://wa.me/5511958728373 *************** ******************************* WHERE DO I BUY MY PACKAGING AND UTENSILS ****CONTACT THE PACKAGING SELLER FOR CHOCOLATE AND DOCEBELO CONFECTIONERY TOOLS: https://wa.me/5513996780370 ************************************ ********************* TEMPERATURES FOR NOBLE MILK CHOCOLATE: MELT BETWEEN 40 AND 45º COOL TO 28º MEDIUM DARK MELT TO 42 AND 45º COOL TO 29º BLEND OR MIXED MELT BETWEEN 40 AND 45º COOL BETWEEN 28º AND 29º WHITE MELT BETWEEN 40 AND 42º COOL TO 27º ******************************* * ************** USEFUL EASTER VIDEO LINKS START RIGHT • EASTER! DON'T START WITHOUT KNOWING THIS! HOW TO MAKE AN EASTER TABLE • How to make an Easter egg table 2... CHOCOLATE WITHOUT THERMAL SHOCK • EASTER EGGS WITHOUT THERMAL SHOCK WITH...