@giovan.co: baby you ruined me 😩😩 #foryou #fypシ #lyrics #munilong #rnbvibes #foryoupage

Giovan Hendricks

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Region: ZA

Saturday 21 September 2024 18:08:01 GMT

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Comments

Amo❤️ :

You never really know the amount of damage a man has caused you until you try to move on

2024-09-21 18:30:12

482

rayna abreu :

AFTER YOU U U UUUU

2024-10-03 01:13:18

164

Arian Ari Greene :

I felt this in my soul..

2024-09-24 02:06:58

142

Adeolaaa.B :

She really did her thing with this one 🥺.

2024-10-03 17:28:38

22

Ezeejose :

I felt this song 😔 I hope muni heals soon 🙏🏽

2024-09-26 18:39:07

20

princessconsuela bananahammock :

this that situationship kind of Heartbreak!😭

2024-10-11 19:24:05

9

Yew🌿🐾 :

She is saving R&B at this point coz this is a master peace ❤❤

2024-10-16 19:42:13

5

adri :

this kinda heartbreak dont ever endd

2024-10-08 20:08:08

5

Gugulethu Twin :

I can relate

2024-09-26 15:29:14

5

Nicaryah Shirese :

nice song

2024-10-12 18:30:51

1

jayden :

lyrics🙏

2024-10-16 15:25:49

0

Victor.castrro :

aqui ela foi mãe 😭😭😭

2024-09-24 02:04:34

49

rabibe :

tô viciado nessa música

2024-09-26 02:09:08

19

lara :

ELA ACERTOU TANTO NESSA .

2024-10-03 02:13:02

17

Gabito98 :

La nueva promesa del R&B ❤️

2024-10-06 05:54:57

8

Maurício da Silva :

viciei também

2024-09-28 10:13:13

7

marlon_taylan :

muni long, você acertou tanto nessa diva😥

2024-10-17 04:13:51

2

KELLI B A N D Y O V Á :

@𝐒 𝐓 𝐄 𝐅 𝐀 𝐍 𝐘

2024-10-18 21:33:33

1

ĴÃĎẸŇĹЎŘĮČŜ :

😭

2024-10-07 09:02:45

2

Jamie :

🥺

2024-09-22 05:02:31

2

inactive :

😩😩😩😩

2025-01-01 15:53:48

0

Bree.solomons :

♥️

2024-12-31 05:59:18

0

Yuhboydash :

😭😭😭

2024-12-03 15:56:57

0

lee.aniston01 :

😂

2024-11-26 07:46:00

0

To see more videos from user @giovan.co, please go to the Tikwm homepage.

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Todays Kitchen: EASY BOUNTY BONBONS - ONLY 5 INGREDIENTS #5ingredients #chocolate #bonbon #bounty #Recipe #food #fy #fyp #foryoupage CREAM ▫️250 g mascarpone ▫️200 g white chocolate ▫️100 g grated coconut FILLING ▫️30 ml heavy cream ▫️100 g milk chocolate ▫️5 g grated coconut COATING ▫️250 g milk chocolate GARNISH ▫️grated coconut Melt the white chocolate using a double boiler and let it cool slightly. Place the mascarpone in a bowl and mix it with the cooled white chocolate. Add the grated coconut and stir well. Heat the cream until just below boiling. Add the milk chocolate, let it sit for 1 minute, then stir until smooth and creamy. Let the ganache cool completely. Transfer the chocolate ganache to a piping bag. Spread half of the coconut mixture evenly over the bottom of a pan. Pipe a layer of chocolate ganache over the coconut mixture and sprinkle with grated coconut. Spoon the remaining coconut mixture on top and smooth the surface using cling film. Place the pan in the freezer for 2–3 hours or let it set overnight. Remove the set coconut cake from the freezer and cut it into equal-sized squares. Melt the milk chocolate (250 g) using a double boiler. Dip each square into the melted milk chocolate. Place them on a sheet of baking paper. Garnish by drizzling fine lines of chocolate over the top and optionally sprinkle with extra grated coconut. Let the chocolate harden completely. TIPS: Let the mascarpone come to room temperature before mixing it with the white chocolate. This prevents lumps and makes it easier to combine. Line your baking pan with parchment paper before adding the coconut mixture. This makes it easier to remove the bars from the pan. Use a sharp knife, warmed under hot water and dried, before cutting the bars. For an extra festive look, you can also use chopped nuts, colorful sugar sprinkles, or a touch of edible gold dust instead of just shredded coconut. I used a baking pan with dimensions of 30 x 13 cm. TIME Prep time: 20-30 minutes Cooling time: At least 2-3 hours Total time: Approximately 3.5 hours

Todays Kitchen: EASY BOUNTY BONBONS - ONLY 5 INGREDIENTS #5ingredients #chocolate #bonbon #bounty #Recipe #food #fy #fyp #foryoupage CREAM ▫️250 g mascarpone ▫️200 g white chocolate ▫️100 g grated coconut FILLING ▫️30 ml heavy cream ▫️100 g milk chocolate ▫️5 g grated coconut COATING ▫️250 g milk chocolate GARNISH ▫️grated coconut Melt the white chocolate using a double boiler and let it cool slightly. Place the mascarpone in a bowl and mix it with the cooled white chocolate. Add the grated coconut and stir well. Heat the cream until just below boiling. Add the milk chocolate, let it sit for 1 minute, then stir until smooth and creamy. Let the ganache cool completely. Transfer the chocolate ganache to a piping bag. Spread half of the coconut mixture evenly over the bottom of a pan. Pipe a layer of chocolate ganache over the coconut mixture and sprinkle with grated coconut. Spoon the remaining coconut mixture on top and smooth the surface using cling film. Place the pan in the freezer for 2–3 hours or let it set overnight. Remove the set coconut cake from the freezer and cut it into equal-sized squares. Melt the milk chocolate (250 g) using a double boiler. Dip each square into the melted milk chocolate. Place them on a sheet of baking paper. Garnish by drizzling fine lines of chocolate over the top and optionally sprinkle with extra grated coconut. Let the chocolate harden completely. TIPS: Let the mascarpone come to room temperature before mixing it with the white chocolate. This prevents lumps and makes it easier to combine. Line your baking pan with parchment paper before adding the coconut mixture. This makes it easier to remove the bars from the pan. Use a sharp knife, warmed under hot water and dried, before cutting the bars. For an extra festive look, you can also use chopped nuts, colorful sugar sprinkles, or a touch of edible gold dust instead of just shredded coconut. I used a baking pan with dimensions of 30 x 13 cm. TIME Prep time: 20-30 minutes Cooling time: At least 2-3 hours Total time: Approximately 3.5 hours

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