The air brush chocolate was a WOW for me. It looked like a flower at one point and I wonder what it would look like in a colored chocolate. That was very well done, thank you for sharing the teaching moments.
Hi Brittnee, i just found your channel. Im going to start from the beginning to learn. Thank you for putting this knowledge out for people to learn about making chocolates.😊😊
❤❤❤это то, что я искала! Как вы правильно все объясняете! Я стучала об край миски, а потом мучалась, снимая конфету. А простые техники декорирования- это просто находка для меня! Огромное спасибо! И подписка!
@@jaykimura1774 It depends on a lot of things...the recipe and what kind of caramel and what altitude you are at. The longer you cook the sugar the thicker it will be and the more cream you add will also thin it. You might have to experiment where you live to find what best suits you!
The airbrush. I've done approximation of all the others but never thought to use my airbrush! Amazing tutorial - bet my streaking improves with extra stirring thank you.
These are stunning! I am so happy I have found your channel. Quick history on me, just so you know. I got sick a couple years ago and the docs never did find out what was wrong. In that time the only thing I could do was play online. I started watching bread videos and then moved on to making a sourdough starter and started making great bread. I would slowly go to the kitchen to try new things. Finally after a year I am much better. I then wanted something more and did the French bread and ciabatta and so much more. Learned Macarons and all cookies. Then moved on to croissants and pastries of all sorts. I am now at the point where I am looking for something else. My son asked me the other day if I could make a certain item and I said I don't think there is anything I cant make hahaha It sounded kind of rude but I didn't intend for it to come out that way. I was being serious. I finally am at a place where I didn't know what to do. I always make homemade candy for the holidays and I make so much. A couple years ago I bought a couple polycarbonate molds for candy and couldn't figure it out. I was using the freezer to set them and now I know (thanks to you) that was my mistake. Yesterday I happened to find your video on molds and now I am going to learn everything I can from you and make some gorgeous candy. Thanks so much for sharing. The cool thing is after buying all the supplies for everything else, I already have most everything I need. I just need to watch more of your vids to find out the best chocolate and other items to buy. I have made a book out of this and I am sorry but I just wanted you to know I will be stalking hahaha The one you made here with the airbrush looked just like a blown rose when you first blew it out. I love those.
Oh thanks for sharing, so happy to have you here! :) And I am glad that you're feeling a bit better, that is so hard. Yes welcome! I can't wait to see what beautiful chocolates you create! ❤️
All in all they are all a success!! The liquid gold looks awesome! I can see it look like a rose .. I’d like to try it with red luster dust. Thanks for sharing they are all beautiful ❤
This is great! Just found your channel and I’m enjoying it! Going to try some of these soon!! The Dubai Chocolate Bar was what I came here for but I’m in deep now 🥴🤣.
Exactly what I was looking for because my first round homemade Twix dips were horrid. Favorite design was probably the one that looked like a wax seal.
Loved the design using crinkled acetate and gold leaf! But they all looked amazing😄Good timing too as I recently made some dipped ganache chocolates also!
Love the creativity! I’m wondering if one could sandwich a layer of chocolate in between two holographic sheets and then create shards to top the dipped chocolates with to give a kind of broken glass impression🤔
This is definitely going in my favorite videos library ♥️ I love the crinkled one best and the acetate one. I do adore the airbrush one but since I don’t have an airbrush I won’t be able to try that one. 🙁 Such an awesome video Brittnee 💖
Thank you! Oh I make the caramels and cut them in this video: Easy Caramel Recipe | Mom's Homemade Chewy Caramels th-cam.com/video/P4M1vmZCFg0/w-d-xo.html
Brittnee, is there any reason that you don't use an induction stove to keep your tempered chocolate at working temperature? Personally I find the tool fantastic as it means my chocolate is always at the temperature I need it to be with no risk of water (like a water bath method) or it getting too hot to break the temper.
No particular reason except I don’t have one. Is it easy to set the temp that low and keep it consistent? I use a chocolate warming tank which is specifically made for chocolate and is the right shape so I’ve never had a need to test a stove!
Hello! Thank you for this vidéo about dipping. I smiled when you got messy because it happens to me sometimes even if i work properly. I did not think it could happen to professionals like you. I Have a question: the working tempèrature for milk chocolate is around 29 degrees. When you dip, it goes down so that you Have to reheat it. How many degrees of cooling down is tolerated so that the result is ideal? Can we let it down to 27 degrees? And if that happens, is it necessary to re temper again? Thank you again for sharing your tips. Since i discovered you, Fiew months ago, i am improving my résults. Just need to find friends to eat all that chocolate: it is not a big problem!
Oh don't be fooled, I make a mess all the time! haha The most important thing is the finished product though right!? 🤣 Good question, yes it does cool down as you dip. Start with a large amount of chocolate and that will help slow the cooling. I wouldn't let it get down to 27, it'll start getting quite thick. Try to keep it between 31-29. I quickly dip probably 9 caramels and then gently reheat in between!
This one will not, by the time it cools down to a low enough temperature to not melt the chocolate shells it will be too thick to pipe. In theory there could be a way if you cut it into the perfect size for a mold, roll it into a ball, place it in and let it settle flat overnight. I suppose you can try it, but piping caramel into shells is much more efficient! I always just use soft caramel for molded and save the chew to eat plain or enrobe!
@BrittneeKay Awesome If You Crave For That Minty Taste Gives Your Caramel A More Deep And Rich Twist. Mixing Mint Candy Instead Of Syrup In Your Hot Dark Choco Taste Better Because Of The Added Ingredients On The Candy, More Flavorful.
Drop your favorite designs in the comments below! 🧡
Brush stroke and crinkle!
And gold leaf and salt corner and round gold splash lol
All none is superior than others.
@@rajarshichandra5962 thanks!! 😊
@@braiwiberg3957 🤩
The air brush chocolate was a WOW for me. It looked like a flower at one point and I wonder what it would look like in a colored chocolate. That was very well done, thank you for sharing the teaching moments.
You're so welcome, thanks for the support! I would love to try the airbrush technique with color chocolate as well, it was my favorite one!
Hi Brittnee, i just found your channel. Im going to start from the beginning to learn. Thank you for putting this knowledge out for people to learn about making chocolates.😊😊
Aww thank you! You're so welcome, so happy to have you! :)
I'm speechless that you could get a prism on plain chocolate!!! How cool is that ☺️. I loved ALL of them!
So cool huh!? Thank you!! 🤎
It's amazing how much the gold changed the look of the rough crumpled paper design. That's my favorite.
I know! Makes all the difference! Thanks!
❤❤❤это то, что я искала! Как вы правильно все объясняете! Я стучала об край миски, а потом мучалась, снимая конфету. А простые техники декорирования- это просто находка для меня! Огромное спасибо! И подписка!
Thank you so much, so glad you enjoyed it! Happy to have you here!!
I think they are all as a group, absolutely beautiful! As challenging as it would be to do, I LOVE the variety.
Aw thanks so much!!
All your items are always so perfection! It's lovely to watch your craftsmanship 😊
Aww thank you!!
My favorite is the one with the air gun. I will definitely use this in my Christmas production !
🥰 Awesome!!! 🤩
I liked the blown chocolate dots.
My favorite! :)
@ what is the best temp for Carmel used for piping as a filling? I can’t get a good consistency.
Thanks in advance.
@@jaykimura1774 It depends on a lot of things...the recipe and what kind of caramel and what altitude you are at. The longer you cook the sugar the thicker it will be and the more cream you add will also thin it. You might have to experiment where you live to find what best suits you!
@ thank you for the response
Hope you had a great Christmas!
@ of course, you too!!
Amazing job. Love them all!
Thank you so much!
The airbrush. I've done approximation of all the others but never thought to use my airbrush!
Amazing tutorial - bet my streaking improves with extra stirring thank you.
Thank you! Yes for sure! 🙂
These are stunning! I am so happy I have found your channel. Quick history on me, just so you know. I got sick a couple years ago and the docs never did find out what was wrong. In that time the only thing I could do was play online. I started watching bread videos and then moved on to making a sourdough starter and started making great bread. I would slowly go to the kitchen to try new things. Finally after a year I am much better. I then wanted something more and did the French bread and ciabatta and so much more. Learned Macarons and all cookies. Then moved on to croissants and pastries of all sorts. I am now at the point where I am looking for something else. My son asked me the other day if I could make a certain item and I said I don't think there is anything I cant make hahaha It sounded kind of rude but I didn't intend for it to come out that way. I was being serious. I finally am at a place where I didn't know what to do. I always make homemade candy for the holidays and I make so much. A couple years ago I bought a couple polycarbonate molds for candy and couldn't figure it out. I was using the freezer to set them and now I know (thanks to you) that was my mistake. Yesterday I happened to find your video on molds and now I am going to learn everything I can from you and make some gorgeous candy. Thanks so much for sharing. The cool thing is after buying all the supplies for everything else, I already have most everything I need. I just need to watch more of your vids to find out the best chocolate and other items to buy. I have made a book out of this and I am sorry but I just wanted you to know I will be stalking hahaha The one you made here with the airbrush looked just like a blown rose when you first blew it out. I love those.
Oh thanks for sharing, so happy to have you here! :) And I am glad that you're feeling a bit better, that is so hard. Yes welcome! I can't wait to see what beautiful chocolates you create! ❤️
Those caramels look soooo good, great instructions!
Thanks so much! 🥰
Great video as always... those bubbles 😮.. great techniques.. thanks 🙏🏽
Thank you!!
Those are absolutely beautiful! I love them all, but the krinkled and air brushed ones with the gold dust are my top two. Thanks again for sharing
You're so welcome! Thanks for the comment 🧡
Loved the airbrushed one and the rough surface w/dust. Well done again!
Same as me! Thanks!
Wonderful! I like the crunched up parchment one with gold brush
Oh, thank you! :)
Beautiful 🤩❤
Thanks!
They are all great, but I agree with your top choices. Thank you for putting this together for us!!!
Thanks! Of course!
All in all they are all a success!! The liquid gold looks awesome! I can see it look like a rose .. I’d like to try it with red luster dust. Thanks for sharing they are all beautiful ❤
Of course! Thanks! 🥰
Wow, this video will make me take my chocolate making to a whole new level! I’ll need those forks too! Thank you for this! 🎉
Oh I'm so glad to hear! you're welcome! :)
BEAUTIFUL!
Thank you!! :)
This is great! Just found your channel and I’m enjoying it! Going to try some of these soon!! The Dubai Chocolate Bar was what I came here for but I’m in deep now 🥴🤣.
So happy I got you hooked! :) Happy to have you!
Exactly what I was looking for because my first round homemade Twix dips were horrid.
Favorite design was probably the one that looked like a wax seal.
Oh perfect, glad I could help! Your next Twix will be amazing! ✨
as always, awesome video on how to:) gotta try making that caramel now♥♥♥
Thanks! Glad you like it 😃
Tutorial Maravilhoso ❤.muito obrigada por compartilhar ❤❤❤
You are so welcome! I’m so glad you liked it!
Yay!! You’re back! Haven’t seen you in awhile. ❤
hehe it's only been 8 days!! :D welcome back to the channel!
@@BrittneeKay TH-cam hasn’t shown me any of your videos for awhile! Gonna binge watch to get it back in the que
@@Sugarsugar-24 Oh bummer! Well, thanks for the binge watching! : ) Glad you're back!!
So many great ones!
Thank you!
The gold leaf, the sharp one, and the light spectrum are little jewels!!! Thank you for sharing! Now I'm craving caramels.. 😅
hehe thanks!
Love this! I will try it soon👍🏻
Great! : D Love to hear it!
Another really great and informative video, thank you! Personally I like most the piping designs, and the three prong fork lines.
Thank you!! 🙃
Loved the design using crinkled acetate and gold leaf! But they all looked amazing😄Good timing too as I recently made some dipped ganache chocolates also!
Thanks! Oh perfect! 🤩🤩
@@BrittneeKay
Eres genial, gracias, me gustaron los visos arrugados
Thanks!!
They are all fantastic
Thank you so much!
They are all beautiful, but the crinkle one is my favourite.
Thanks!!
Wow, such beauty. Liked them all, but liquid gold one and fork design. I’m such a beginner with chocolate, haven’t even tempered correctly yet, lol
Thank you! No worries, you will! : ) Dive in when you're ready!
Gotta admit, I really liked that crinkled gold treatment, as well.
Thanks!! 🤩
Liked, shared and commenting that you've earned my subscription. Hugs from Esquimalt 🎉
You're so sweet, thank you so much for the support! 🥰
Love the creativity! I’m wondering if one could sandwich a layer of chocolate in between two holographic sheets and then create shards to top the dipped chocolates with to give a kind of broken glass impression🤔
Yes definitely!! That would for sure be cool!
Sooooooo goood 😍
Thanks! 😊😊😊😊😊😊
This is definitely going in my favorite videos library ♥️ I love the crinkled one best and the acetate one. I do adore the airbrush one but since I don’t have an airbrush I won’t be able to try that one. 🙁 Such an awesome video Brittnee 💖
Oh yay so glad you loved it!! 🥰🥰🫶🏻🫶🏻
Awesome 👏🏼 ❤ as always l love it ❤
how I make the Caramel??
Thanks! The video is linked in the description and card and is my last video, you'll find it easy if you click on my channel!
These look amazing! I'm curious how you get the caramel in such a perfect block to start?
Thank you! Oh I make the caramels and cut them in this video:
Easy Caramel Recipe | Mom's Homemade Chewy Caramels
th-cam.com/video/P4M1vmZCFg0/w-d-xo.html
@@BrittneeKay thanks for the reply, I'll check it out 😁
@@DavidAllen-o4q no prob!
So I can mix luster paint with lemon extract? Wow! Who knew. 😊😊
Yeah! And it smells good! :D
Hi Brittnee ! I love your videos
Question where I can get that thermometer 🫣
Thanks! It’s linked in the description! 🙂
Wow, wow, wow
Thank you 🥰
Nice timing Brittnee , just been looking for a few new ideas 👍 Btw how’s your price on Chocolate for you , mine has rocketed in the U.K. 😭😭
Oh no! Honestly I have quite the stock so I haven't bought any chocolate in quite a while...I'm scared to check the prices... :/
Brittnee, is there any reason that you don't use an induction stove to keep your tempered chocolate at working temperature? Personally I find the tool fantastic as it means my chocolate is always at the temperature I need it to be with no risk of water (like a water bath method) or it getting too hot to break the temper.
No particular reason except I don’t have one. Is it easy to set the temp that low and keep it consistent? I use a chocolate warming tank which is specifically made for chocolate and is the right shape so I’ve never had a need to test a stove!
Are the transfer sheets specifically made for food only or can you use any transfer sheet?
The transfer sheets are made specifically for chocolate :)
Mama Good evening please inform me about the lemon extract, is it oil or lemon juice concentrate for dissolving lusture dust ?
It is lemon extract, not juice or oil, they are all different. You can also use vodka or any high alcohol content clear liquid!
Hello! Thank you for this vidéo about dipping. I smiled when you got messy because it happens to me sometimes even if i work properly. I did not think it could happen to professionals like you. I Have a question: the working tempèrature for milk chocolate is around 29 degrees. When you dip, it goes down so that you Have to reheat it. How many degrees of cooling down is tolerated so that the result is ideal? Can we let it down to 27 degrees? And if that happens, is it necessary to re temper again? Thank you again for sharing your tips. Since i discovered you, Fiew months ago, i am improving my résults. Just need to find friends to eat all that chocolate: it is not a big problem!
Oh don't be fooled, I make a mess all the time! haha The most important thing is the finished product though right!? 🤣 Good question, yes it does cool down as you dip. Start with a large amount of chocolate and that will help slow the cooling. I wouldn't let it get down to 27, it'll start getting quite thick. Try to keep it between 31-29. I quickly dip probably 9 caramels and then gently reheat in between!
I Just Mixed The Caramel With The Chocolate, With A Twist. Added Mint Extract Instead Of Lemon Extract.
Oh interesting...I've never had a mint caramel...how did you like it?
Еще раз пишу: я впервые встретила такое подробное объяснение!
Oh amazing, so glad to hear that! :)
Do you have shipping to Saudi Arabia? I want to order from your website
I don't, sorry. I only have 1 product that I would ship and my other projects are digital or affiliate links. What product did you want?
@@BrittneeKay callebaut chocolate
@@BrittneeKay thanks dear ❤️
I mainly need callebaut chocolate , also I wish I find sugar free chocolate
@@sarahkhalil3096 I don't sell chocolate on my website at all. I have affiliate links but those ship from Amazon or other baking stores
@@BrittneeKay thanks dear ❤️
I forgot to ask if this caramel recipe would work for making truffles or in molded chocolates.
This one will not, by the time it cools down to a low enough temperature to not melt the chocolate shells it will be too thick to pipe. In theory there could be a way if you cut it into the perfect size for a mold, roll it into a ball, place it in and let it settle flat overnight. I suppose you can try it, but piping caramel into shells is much more efficient! I always just use soft caramel for molded and save the chew to eat plain or enrobe!
❤
🥰
Your camera placing is slightly too high, you are looking up into the camera making you look small, lower it slightly.
🤔
🙄
I think it may just be your perspective. Looks good to everyone
@@MelindasLifeandstyle ☺ thanks!
of course!
@BrittneeKay
Awesome If You Crave For That Minty Taste Gives Your Caramel A More Deep And Rich Twist. Mixing Mint Candy Instead Of Syrup In Your Hot Dark Choco Taste Better Because Of The Added Ingredients On The Candy, More Flavorful.
Nice!