At first tempering chocolate is intimidating and hard, but with practice you'll be totally fine! Don't be afraid to jump in and try! :D@@HaydenFields-lf1je
@@BrittneeKay I need help! 😭 I’m tempering my chocolate to 89.6 degrees which is what the callebut bag suggests when temping. I’m using my piping bag to fill the molds, I’m tapping to make sure air bubbles escape, and I think maybe I’m not emptying enough chocolate out before scrapping maybe? Im just not having “ consistent “ results when the chocolates retract from the mold and fall out. Any tips? 😭
When you say you're tempering your chocolate to 89.6 F, what do you mean exactly? What process are you using to temper. Explain the full process to me first so I get an idea of where things may go wrong! : ) We'll start from there!@@HaydenFields-lf1je
Sweeeeeet Video! Boy, these were great, I love when you make a new treat on camera and then drop by with a sampling! You're the best and hint, I just ate the late piece....Yummmmmm
They are beautiful 🤤 ♥️ I prefer the small brush. ☺️ I only have silicone molds…I find them easy to work with, yet I’ve never tried the one you have 🤷🏻♀️ I love the add ins but, I find it so tricky to keep the chocolate in temper once you add something else eh? 🥵 I’ll have to get my hairdryer to work for me🙋🏻♀️ I wish I was the one to get your leftovers 🤣🐷🍫♥️♥️♥️♥️♥️
Yes! Tempered chocolate can be so unpredictable and difficult sometimes, but you can do it! Maybe you can give the polycarbonate molds a try sometime. When done correctly they are so much easier to mold! I started off with the flimsy plastic ones and wow those are hard but hey they worked for me for years!
Do it conservatively by just running it over a couple times, stirring, then measuring the temperature! With practice you’ll begin to see how much or little it changes and know how long you can heat it for in between! 😃
You're welcome, glad you liked the video! I can't say for sure because things must be tested to say officially...but because the berries are dry and the other filling is nuts, the shelf life will be pretty long!
Issue with my chocolate is it melt easily when you touch it after taking out from fridge. Is it becoz of moisture? any option to avoid this issue? btw i love your videos
❤ you said refrigerator 15 to 20 minutes? Not freezer? Please let me know. Which it is? Thank you I have several of these molds , and needed to know how to use them! Does the lemon extract add flavor to the chocolate?
Hello am currently working on my chocolate business, I try my best to master tempering chocolate is 25 min in fridge enough? Than it can stay in the room temperature and doesn’t melt? Thank you for your help
Awesome! Try not to get ahead of yourself, definitely give yourself enough time to master tempering! Technically your chocolate should set at a cool room temperature when tempered correctly. Try not to use the fridge as a crutch. But once it is set pop it into the fridge for 20-30 minutes to contract so you can unmold your chocolates. : )
@@4dVilla I'm still not sure what you mean...sometimes I wrap the mold in plastic to seal them when I pop them in the fridge before unmolding. Did I do that here? Sorry sometimes I can't remember all the details of each video so it can be hard to know what specific questions are about : )
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Which brush splatter is your favorite? ✨ What other kinds of chocolates do you want to see?
All 😊
My thoughts exactly! I thought I was going to love the spotted one most then after they came out I actually like the big pastry brush best! :D
One of my favorite parts that i learned of how to use a chocolate mold is using a hair dryer to heat the chocolate up professional baking tip🍫🍫🍫🍫🍫🍫.
Hehe yeah! Sounds funny but it works! :D
Thank you so much for everything 💕
Aw you’re welcome!!
You’re literally my inspiration. I’m starting my chocolate creations journey as we speak!
Wow thank you! I’m so excited for you! You’re going to have a blast making chocolates! 🤩
@@BrittneeKay I’m so nervous to temper the chocolate. I feel like that’s the hardest part!
At first tempering chocolate is intimidating and hard, but with practice you'll be totally fine! Don't be afraid to jump in and try! :D@@HaydenFields-lf1je
@@BrittneeKay I need help! 😭
I’m tempering my chocolate to 89.6 degrees which is what the callebut bag suggests when temping. I’m using my piping bag to fill the molds, I’m tapping to make sure air bubbles escape, and I think maybe I’m not emptying enough chocolate out before scrapping maybe? Im just not having “ consistent “ results when the chocolates retract from the mold and fall out. Any tips? 😭
When you say you're tempering your chocolate to 89.6 F, what do you mean exactly? What process are you using to temper. Explain the full process to me first so I get an idea of where things may go wrong! : ) We'll start from there!@@HaydenFields-lf1je
Sweeeeeet Video! Boy, these were great, I love when you make a new treat on camera and then drop by with a sampling! You're the best and hint, I just ate the late piece....Yummmmmm
Haha thanks!! Glad you enjoyed them! 🤩
ty
Of course!
They are beautiful 🤤 ♥️ I prefer the small brush. ☺️
I only have silicone molds…I find them easy to work with, yet I’ve never tried the one you have 🤷🏻♀️ I love the add ins but, I find it so tricky to keep the chocolate in temper once you add something else eh? 🥵 I’ll have to get my hairdryer to work for me🙋🏻♀️
I wish I was the one to get your leftovers 🤣🐷🍫♥️♥️♥️♥️♥️
Yes! Tempered chocolate can be so unpredictable and difficult sometimes, but you can do it! Maybe you can give the polycarbonate molds a try sometime. When done correctly they are so much easier to mold! I started off with the flimsy plastic ones and wow those are hard but hey they worked for me for years!
Another great video!
I am know going to add chopped peanuts to the chocolate when I make peanut butter cups.
Thanks! Mmm sounds delicious!
When you’re adding heat with the blow dryer how do you ensure that it doesn’t ruin the temper ? … btw love your videos !!
Do it conservatively by just running it over a couple times, stirring, then measuring the temperature! With practice you’ll begin to see how much or little it changes and know how long you can heat it for in between! 😃
This is so helpful, thank you 🙏 what would the shelf life be for these bars as they have berries and nuts in them?
You're welcome, glad you liked the video! I can't say for sure because things must be tested to say officially...but because the berries are dry and the other filling is nuts, the shelf life will be pretty long!
I enjoyed watching this video.. Learning a lot.. thanks
You’re welcome! Glad you liked it!!
Nice, they look good.
Thanks!!
Thanks 🙏🏼, this is awesome 😮
Thank you!
Issue with my chocolate is it melt easily when you touch it after taking out from fridge. Is it becoz of moisture? any option to avoid this issue? btw i love your videos
Thank you! See your other comment where I answer your question about the melting!
What it would have been if you would have filled the mould with the almond mixer at one go Mam?❤
There would be spots where the almonds are touching the mold which would make the design on the surface not smooth and clean :)
@@BrittneeKay Thankx mam
@@rajarshichandra5962 Of course! :)
Спасибо, всё супер.
Пожалуйста!
❤ you said refrigerator 15 to 20 minutes? Not freezer? Please let me know. Which it is?
Thank you I have several of these molds , and needed to know how to use them! Does the lemon extract add flavor to the chocolate?
Yes fridge not freezer!! 😃 it may add a slight hint of lemon!
Hello am currently working on my chocolate business, I try my best to master tempering chocolate is 25 min in fridge enough? Than it can stay in the room temperature and doesn’t melt? Thank you for your help
Awesome! Try not to get ahead of yourself, definitely give yourself enough time to master tempering! Technically your chocolate should set at a cool room temperature when tempered correctly. Try not to use the fridge as a crutch. But once it is set pop it into the fridge for 20-30 minutes to contract so you can unmold your chocolates. : )
Any particular reason why you didn't scrape the chocolate from the parchemnt paper?
When I put it back into the bowl? It's just easy to squeeze it down and less messy in my opinion when it's still fluid :)
You room temp is around 73 f? Because the temp in the place I work is around 98 and working with white and milk chocolate is a really nightmare.
Yeah! 98 is quite hot, the warmer the room temp the harder chocolate work will be!
Do you leave them sealed when they are in the fridge?
Which part are you referring to about being sealed? 🙂
@@BrittneeKay the chocolate mold 😀
@@4dVilla I'm still not sure what you mean...sometimes I wrap the mold in plastic to seal them when I pop them in the fridge before unmolding. Did I do that here? Sorry sometimes I can't remember all the details of each video so it can be hard to know what specific questions are about : )
@BrittneeKay oh yes that's exactly it. Thanks! 🙏🙏
@@4dVilla Oh perfect! hehe glad I got it! :D
Does the lemmon extract add flavor to your chocolate?
Just a little ✨hint✨
Does the remaining chocolate need to be tempered again if i want to use it another day?
Yep! Once it sets back up to reuse it you’ll want to temper it again. Because once you melt it down it’ll be out of temper 🙂 Hope this helps!
@@BrittneeKay this is very helpful, thank you a lot
@@suz02 I'm so glad! You're welcome!! 😃
Hey I'm wondering why do you have to tip the chocolate out instead of filling the bar one time.
I do it so that the fillings don’t sink to the bottom and show through the top ☺️ just makes for a cleaner outside with no bits showing!
Still waiting for a rose somethin 😛🌹
I want to! So many things to make. Maybe something rose and ruby :)