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@bioarabasta5: #BIOARABASTA #
⚔️🎖☪ą℘ɬ💥λƈɛ⚔️🎖BioArabasta💥
Open In TikTok:
Region: MY
Sunday 02 November 2025 13:39:52 GMT
2273
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Music
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No Watermark .mp4 (
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Music .mp3
Comments
toi :
2025-11-05 02:03:38
2
M Nasir Abduullah @email com :
Betul cut kak, di pejabat Atjeh kaga doh ngen partei gabung ngen sipai konoha ha ha ha 😂😂😂
2025-11-12 15:23:57
0
hamzah ali :
80 ...th sudah jawa makan???
2025-11-10 09:36:45
2
Aqramu Aqramu :
Atjeh Tetap Atjeh,,Atjeh bersejarah.
2025-11-02 16:19:59
5
DOKTRIN SESAT :
SI PAI PALEH🤣🤣🤣
2025-11-02 13:57:52
3
Pang2 :
😁😁😁
2025-11-02 17:31:04
4
Rasyidin Aceh :
👌👌👌
2025-11-03 05:58:25
1
my people achehnese :
👍👍👍
2025-11-02 14:24:15
3
koboy :
🥰🥰🥰
2025-11-05 01:36:28
2
azizahazizah2 :
🥰🥰🥰🥰
2025-11-02 15:42:04
2
Taisir :
👍
2025-11-06 08:47:10
1
Taisir :
🥰
2025-11-06 08:47:08
1
Cut Putroe✅ :
👍🏻👍🏻👍🏻
2025-11-06 03:07:17
1
aisha88 :
🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷💪💪👍👍
2025-11-02 22:44:00
2
my people achehnese :
🥰🥰🥰
2025-11-02 14:24:04
2
NADAR NONSTOP :
ya Allah neubi Nanggroe Aceh Darussalam nyo beu merdeka aamiin ya Allah aamiin
2025-11-03 09:32:31
1
ascim :
pp😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
2025-11-18 05:35:46
0
SAM GROUP 🙋🙋 :
Aceh harus BERPIKIR cerdas dan berani bersikap tegas melawan penjajah.putra putri ACEH hebat dan kuat.Aceh merdeka
2025-11-03 12:59:32
3
T Sopian Sopian :
betoy rakan
2025-11-02 15:55:43
2
hamzah ali :
bedeh bek leteget,,peminpin..
2025-11-04 02:46:36
2
To see more videos from user @bioarabasta5, please go to the Tikwm homepage.
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🆕”스케치“ câu chuyện mới 2026.1.23 đón chờ “싱크치 s:ynchro” #스케치 #sketch #bl #boylove #manhwa
maro hjurko#gulmimuser❤ #magarni❣️🌎🔐
con đâu ngờ sẽ có cảnh này... thoi thì ngủ ngon ông nha 🖤#tiktok #xuhuong
Não gostei dessa 😔 #ninoabravanel #viral #fy #naoflopa
người nói chờ bạn về giờ sao rồi ….! #xuhuong #viral #canv #congan
let’s make chocolate! #interactive #fypシ The Recipe: Ingredients: • 1–2 ripe cocoa pods (you’ll need ~100g dried beans) • 30g cocoa butter • 40g powdered sugar (adjust for sweetness) • 25g milk powder • Pinch of salt Steps: 1. Harvest: Crack open the cocoa pod, scoop out the beans (they’ll be covered in white pulp). 2. Ferment: Wrap the beans in a paper towel or a covered bowl and let sit 5–7 days, stirring daily. This develops the chocolate flavor. 3. Dry: Sun-dry the fermented beans until they’re hard (2–3 days). 4. Roast: Roast the beans at 120°C (250°F) for 20–25 min, stirring halfway. The shells will crack. 5. Once cool, peel off the shells, you’ll have cocoa nibs. 6. Grind: Use a high-power blender, melanger, or mortar & pestle to grind the nibs into a thick cocoa liquor. 7. Mix: Add cocoa butter, powdered sugar, milk powder, and a pinch of salt. Blend or grind until silky smooth (the smoother, the better). 8. Temper: Melt the mix, cool it to 27°C (80°F), then gently reheat to 31°C (88°F) to give it that glossy snap. 9. Pour into molds, tap out bubbles, and let set in the fridge 30–60 min.
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