@ That's so true! And in 10-20 more years I'm scared we'll be learning more and more...but trying to stay optimistic haha! You're so welcome, thanks for watching! :)
lol, it's not that I don't enjoy your teachings Brittnee, I truly do. However, the way you just slide, bounce and somehow pop into every introduction is what I'm really here for hahaha. I see a Brittnee Kay video popup and I know that introduction is going to put a massive smile on my face, and it does so every time :) I'm just waiting for the day when you come bursting out of one of those cupboard doors behind you lol What a lovely, bright, beautiful, genuine, infectious personality, you have Brittnee Kay!
Haha!!! Your comment made my day, thank you! Now I can’t help but think about how and which cupboard I could fit into……. 😂🤣 Glad to have you here, even if you don’t ever make a chocolate!
If you arent concerned with keeping them 100% "vintage", and would actually like to use them, I would take them to get sandblasted to remove the flaking nickle coating, and then re-coated with fresh zinc or nickle.
Yeah, good suggestion! I think I'll keeping them for decor even just because they are heavy and hard to work with. Plus I love the distressed look for decor! :D
Love the molds simple & classic style. And gold highlights it. Maybe I would try one. Without knowing the manufacturers of the molds, Im not sure how you can find out if they contain lead in the metal. But maybe the tin coating protects the chocolate. Everyonce and while I use some of my grandfathers cake tips going back to the 1930s when they had a bakery. It is a little different than using molds since with molds the chocolate is in contact with the metal for a longer time than with a cake tip. Fun video Britnee. Thanks for putting together.
Ohhh interesting! Yeah I’m gathering that tin seems to be the key to these molds and if they look questionable they need to be re-tinned! Love learning new things!
Probably safer than polycarbonate! Would definitely eat them, though can’t really see the rust. What an adventure. We have a fantastic local chocolatier (3 generations) they still use old metal moulds for Easter and have the recipe book from France. I don’t do a lot of chocolate work but really enjoy it when I have an opportunity.
I know right? Who knows what materials we can trust ugh. Though, a lot of the worry with plastics come from heating them so hopefully at room temp it is not a problem. That's really cool you have a local chocolatier that's been around for so long! How fun!
Using the mycryo tempering method always gives a super temper!! (sometimes over temper!) In case you haven't seen the method: th-cam.com/video/99QV4wpOMqI/w-d-xo.htmlsi=pT1ug_fzn9GLnKKm
Would definitely eat them. The steel molds will be coated in tin - except the rusty patches. I use copper pans all the time which are always tinned. Here in Wellington, New Zealand there are places to get pans retinned so I imagine there are places there too. With pans you get them re-tinned when there are patches of copper showing through as copper oxides are not too good to ingest. Your swirly bon bon mold still looks good to go for a few years before it needs re-tinning. I have some German two part chocolate molds here somewhere that would be fun to try too. I have just been making cherries in syrup and Kirsch today, ready to make some more cherry cordials in the future - I'll need to look back at your video on cordials and fondant again.
Thanks really enjoyed watching this video. I’m not too sure would eat them either but would like to know what metal they are made of as the Bon Bon’s just jumped out of the moulds. Thanks again
@BrittneeKay The metal rollers molds and cuts sugar-based candies, like Jolly Ranchers, cough drops, and Werther’s caramels. Any hard-crack sugar solution like you would use for lollipops can be cooled down to a workable temperature and fed through the rollers to be turned into individual little candies.
@BrittneeKay I bought them here in Peru. They look exactly like policarbonate ones but I'm not sure if my bonbons come out shiny as from policarbonate. I will make first time bonbons like you do so I have zero practice lol
Shes bizack! The second mold worked like a charm, and since there was cake in them, would def eat them 😂. Can I ask how much they were? What choccies are you doing for V-day?
hehe!! 😃 Yeah I can't remember exactly without looking but I think between $30-$50 each but the shipping from France added quite a bit :) But I'm happy because I want to use them for decoration!
Could you please share how to make liqour-filled chocolates (bon bon)? I can't find the method how to fill up the chocolate onto the liqour (liquid state) which is inside the chocolate shells ? Thank you very much.
What do you guys think...would you eat them!? 😄
Love this video Brittnee!
Honey, I would eat whatever you made even if you just slapped it on a paper plate! 😂
@ That's so true! And in 10-20 more years I'm scared we'll be learning more and more...but trying to stay optimistic haha! You're so welcome, thanks for watching! :)
@ LOLS!
@@BrittneeKaybeautiful mold! I would not eat those treats.
lol, it's not that I don't enjoy your teachings Brittnee, I truly do. However, the way you just slide, bounce and somehow pop into every introduction is what I'm really here for hahaha. I see a Brittnee Kay video popup and I know that introduction is going to put a massive smile on my face, and it does so every time :) I'm just waiting for the day when you come bursting out of one of those cupboard doors behind you lol
What a lovely, bright, beautiful, genuine, infectious personality, you have Brittnee Kay!
Haha!!! Your comment made my day, thank you! Now I can’t help but think about how and which cupboard I could fit into…….
😂🤣 Glad to have you here, even if you don’t ever make a chocolate!
Yes, she’s a breath of fresh air!
You guys are too sweet! 🥲
If you arent concerned with keeping them 100% "vintage", and would actually like to use them, I would take them to get sandblasted to remove the flaking nickle coating, and then re-coated with fresh zinc or nickle.
Yeah, good suggestion! I think I'll keeping them for decor even just because they are heavy and hard to work with. Plus I love the distressed look for decor! :D
Absolutely.... the amount of additives we eat daily in our food I would think would more than supersede anything on those molds.😋
Good point...it's kinda scary what we consider food these days!
I was waiting for this experiment and it's lovely! You are amazing!
Aww thanks so much!! :)
So cool! Love how they turned out.
Now that’s what I love to hear 🤣🥰
THANK YOU🤍🙏💜🙏🤍
You're welcome! : )
oh look at you being all international....feel like I was watching Antiques Roadshow (haha) Another fun video! I would so eat them!
Hahahahahahaha!!!
Love the molds simple & classic style. And gold highlights it. Maybe I would try one. Without knowing the manufacturers of the molds, Im not sure how you can find out if they contain lead in the metal. But maybe the tin coating protects the chocolate.
Everyonce and while I use some of my grandfathers cake tips going back to the 1930s when they had a bakery. It is a little different than using molds since with molds the chocolate is in contact with the metal for a longer time than with a cake tip.
Fun video Britnee. Thanks for putting together.
Ohhh interesting! Yeah I’m gathering that tin seems to be the key to these molds and if they look questionable they need to be re-tinned! Love learning new things!
Really fun
Glad you liked it!! :)
Yes
Probably safer than polycarbonate! Would definitely eat them, though can’t really see the rust. What an adventure. We have a fantastic local chocolatier (3 generations) they still use old metal moulds for Easter and have the recipe book from France. I don’t do a lot of chocolate work but really enjoy it when I have an opportunity.
I know right? Who knows what materials we can trust ugh. Though, a lot of the worry with plastics come from heating them so hopefully at room temp it is not a problem. That's really cool you have a local chocolatier that's been around for so long! How fun!
Super temp? Achieved how ? Love your channel!
Using the mycryo tempering method always gives a super temper!! (sometimes over temper!)
In case you haven't seen the method: th-cam.com/video/99QV4wpOMqI/w-d-xo.htmlsi=pT1ug_fzn9GLnKKm
Would definitely eat them. The steel molds will be coated in tin - except the rusty patches. I use copper pans all the time which are always tinned. Here in Wellington, New Zealand there are places to get pans retinned so I imagine there are places there too. With pans you get them re-tinned when there are patches of copper showing through as copper oxides are not too good to ingest. Your swirly bon bon mold still looks good to go for a few years before it needs re-tinning. I have some German two part chocolate molds here somewhere that would be fun to try too.
I have just been making cherries in syrup and Kirsch today, ready to make some more cherry cordials in the future - I'll need to look back at your video on cordials and fondant again.
Oh this is so helpful, thanks for all of this info! So interesting! 😃😃
Thanks really enjoyed watching this video. I’m not too sure would eat them either but would like to know what metal they are made of as the Bon Bon’s just jumped out of the moulds. Thanks again
You're welcome! haha Yes they did!
I've seen vintage metal candy roller machines
Wow what does that even mean!?
@BrittneeKay The metal rollers molds and cuts sugar-based candies, like Jolly Ranchers, cough drops, and Werther’s caramels.
Any hard-crack sugar solution like you would use for lollipops can be cooled down to a workable temperature and fed through the rollers to be turned into individual little candies.
Ohhh yes! That's cool! I love to watch people on tiktok make old fashioned hard candies and snap them into pieces! 🤤
Wow these turned great!! I've got some acrylic bonbon moldes, not sure if I can use them, what do you think Britnee?😅
I would say yes! They use acrylic for cake boards and other food things..so I assume yes. Where did you get them?
@BrittneeKay I bought them here in Peru. They look exactly like policarbonate ones but I'm not sure if my bonbons come out shiny as from policarbonate. I will make first time bonbons like you do so I have zero practice lol
Oh cool! Yeah, I'm sure they'll work great! If the inside of the cavities look shiny the chocolates will also come out shiny! :D
@BrittneeKay Oh ok I didn't know 😆 Thank you so much I will try it next week when I return from jungle with some cocoa plants🤤
Shes bizack! The second mold worked like a charm, and since there was cake in them, would def eat them 😂.
Can I ask how much they were? What choccies are you doing for V-day?
hehe!! 😃 Yeah I can't remember exactly without looking but I think between $30-$50 each but the shipping from France added quite a bit :) But I'm happy because I want to use them for decoration!
The first mold would be cool for chocolate peppermint patties
Ohh yes, they'd be perfect!
As long as theirs no led in the metal i would eat them
hehe now how do we find out!?
Not sure
Would I dare eat them ? I would eat ALL of your chocolates 🥰🤤🤤🤤🤤🤤 The molds did work out great !
You’re so sweet 🥰 Thank youuuu! 🩵
@ ♥️
I don’t think I would eat them either. But the molds are really cool, I would use them for decor as well.
Thanks!!
Yes at least 1 bite of each 😅
😅😅
Could you please share how to make liqour-filled chocolates (bon bon)?
I can't find the method how to fill up the chocolate onto the liqour (liquid state) which is inside the chocolate shells ?
Thank you very much.
Yes! That has been on my list for a bit! :) I will demonstrate how hopefully soon!
I wouldn’t hesitate to eat them. I ate a lot of chocolates in the 20th century and I barely have any brain damage.
Haha love that! 😄 yolo!
QQQQQ did you prep the molds with any kind of release and or chilled
Nope! Just nice and clean! Just like a normal mold! :)