What HAPPENED is that the cocoa butter melted and separated out, that's the liquid you're seeing. And the cocoa solids burned, that's why it's so dark, and so did the cocoa butter, that's why it's yellow.
Sorry, but you ALREADY melted chocolate with resin. That's what happened that LAST time, that's why it fell over. Chocolate doesn't FLOW when it melts, it's too thick. To get it to flow, you have to have a BOAT load of it, like in one of those chocolate fountains. Your chocolates were WAY too small for the chocolate to flow. Try this experiment and you'll understand: Put a piece of chocolate on a paper plate in the microwave. No matter HOW long you microwave it for, it will NOT change it's shape. It IS melted after a few seconds, and if you press on it with a spoon you'll SEE that. But without interference, it will burn, but not change shape. That's why they have to add extra liquid like cream, or fat like butter to make chocolate pourable (they call that kind of chocolate gnash, it's what truffles are made from).
I think the chocolate burned because the raising temperature was slow, but there was nowhere for the melted chocolate to go. Seeing some of the crystallization in resin was really interesting. Thanks for this Ben!
my thoughts exactly! the resin starts to thicken when it gets hot, so the chocolate cant go anywhere, maybe if he did something like the sand door knobs, put the chocolate in a sealed glass orb and then put that in resin?
The chocolate wasn't going anywhere ANYWAY. Chocolate doesn't flow when it melts. Things like chocolate fountains use gnash not straight chocolate. Try melting a square of chocolate in your microwave on a paper plate (don't try it with a styrofoam plate, it'll melt). The chocolate gets quite soft, but it DOESN'T loose it's shape unless you press on it. That's why so many people burn chocolate when they try to melt it in the microwave. It's already melted, but they don't realize it because it didn't change shape. So they keep putting it BACK in the microwave thinking it hasn't melted yet. Undisturbed, the first VISIBLE change in chocolate is when it burns. Melted chocolate is more of a pudding consistently than a liquid.
it cant melt because it has nowhere to run off to. The resin is also applying pressure to the chocolate. But due to the temp, the chocolate burns and the oils boil.
@@HotSkorpion Well TECHNICALLY it DOES melt, but being a non-Newtonian fluid it WON'T flow whether contained or NOT. But you ARE right that it IS contained, but that happened AFTER it had already burned and the cocoa butter had already melted out of it, since the cocoa butter (which is a Newtonian fluid) DID flow.
Someone else already suggested this but, what about Wax? Different colors in the same container, I think would melt and make cool designs in the resin!
Would ifreezing the chocolate beforehand stop it from burning? would also love to see what happens to a raw frozen egg, frozen orange juice, golden syrup or honey? So awesome to see these experiments . was surprised at how the chocolate turned out too.
Me too, although when you hold a frozen chocolate bar, the part that is in contact with you (your fingers or hand) will melt. Most chocolate has a melting point of 98° to 101° F or 36° to 38° C depending on the butterfat content. Most peoples skin heat is 98.6° F degrees. You would need to use a chocolate-adjacent foodstuff, like Tootsie Rolls that have little chocolate and probably won't melt.
I have a suggestion, what about non-Newtonian fluids in resin? I have no idea how, or even if it would be possible, but I think it'd look pretty cool regardless
I believe a lot of it has to do with the pressure that the pot provides. If you want to increase melting, boiling, or sublimation you can usually just decrease the pressure. This probably wouldn’t work well for what you’re doing though. You might have better results if you put the resin in a vacuum and got rid of the bubbles first before adding it to the chocolate. You wouldn’t need to use the pressure pot then. Good luck! Here’s hoping you get the mess you want 😊
That is so cool. I wish you could have tried it with a Cadbury's Flake because they don't melt. Also white chocolate melts at a lower temperature than milk or dark chocolate. I think if you put the container on a battery operated stand that rotates it might help the chocolate flow.
I was also thinking maybe using the chocolate "La Abuelita" or another without emulsifiers; I am guessing it was the emulsifiers getting burned by the heat.
The snikers one looked epic af. It's actually amazing to see that the chocolate didn't melt but burnt itself. Maybe melting a little bit the chocolate will help when putting the resin?
You should try bakers chocolate next. Or dark chocolate. Im pretty sure the milk fat in the milk chocolate is whats causing the discoloration and its definitely the yellow oils in a few of the pieces. Very cool experiment! Thanks Ben!
My favorite actually was the kit kat. It all went dark but then something happened over the trade mark that made it suddenly pop out or clear up to where it was clearly visible! The Snickers looked awesome when it fractures and the caramel came oozing out!
Wow I saw a crunchie bars I had one of those once they are awesome. Every time I see a British area in a store I check for them sadly don't find them much here in America. I had a British friend take me to a place called the brittish nook in Gainesville GA and told me I had to try one they are awsome.
LoL Ben I was going to say kit-Kay was cool, but then you did the snickers..wow! I actually jumped when it cracked, lol. And I laughed when you said that the bear looked drunk and fell over, lol. Thank you for another great video. ✌️🧡😁
That was pretty neat. I would love to see gummy bears if you haven't already. They get translucent when wet so they would have cool colors in resin even if they don't melt. However, I wonder if they would burn like chocolate did.
Enjoyed the video, as always. If you want to preserve the chocolates, how about brushing a layer or two of UV resin onto the chocolates, then encasing them in normal resin? Just a thought. Thanks for another fun video, Ben!
Hi Ben you could try a USB power bank if your using a GoPro in your pressure pot. This can give over 12 hours of recording depending on the capacity of the power bank. Good luck. John from Queensland currently in UK 👍
Big fan and always beautiful pieces, but my favorite series of urs is the experiments, honestly really inspires me to think of different ways/things to use with resin. Keep it up!
You should try mixing up quick cure resin and extended cure and see what happens. If it gives you like an in-between cure time. If it's weaker, if it cures at all, how hot it gets, ect. I think it would be a fun video!
My sister, Christeen, told me there might be something in this kind of chocolate to prevent it from melting in storage as well as your hand. She asked if you've done anything with marshmallows. I think raisins might do something because the raisin swells up when you put it in a microwave. Microwaved raisins are delicious. As always, amazing video!!!
He has used marshmallows before. It had a similar result, it would partially burn and the rest would melt and make a mess on the bottom or on top of the resin.
First things first, I love your content 💜 I always look forward to your videos! So, something funny about some chocolates.. when they melt, they can keep their shape. If I were you, I'd maybe find the kinds of chocolate you want to experiment with and put them on tin foil on a cookie sheet and put it in the oven at whatever temperature the resin will reach and leave it in there for a few mins. Keep a constant eye on it because chocolate can burn and catch on fire or at least smoke. Once you take them out you should have a better idea of which will work better for you. The less oil, the less mess it should make. If you use something with higher cocoa contents, it should hold better shape when you cast it in the resin. I hope that helps!
Hahaha that old trick “think I’ll cut this one in half to expose the honeycomb” yeah yeah what happened to the other half then Ben?!!! Great video as always by the way 😊
Awesome experiment, even though it's different than what you expected. Maybe try dark chocolate and white chocolate. And I think the liquid of the milk chocolate might be cacoa butter, but I'm not sure.
In the uk, we have a packet of sweats called Revels. They are small pieces with different centres like coffee cream, toffee, orange creams. Or why not try chocolate lacquers. The ones that have pockets of sherry inside them. Awesome video as always mate. 👍🏼👍🏼👍🏼👍🏼
Loved this! I thought it wouldn’t burn them but still really rad experiment mate! Also, I’d love to know what you think of the peanut butter cups!!! As an Aussie born in the states, they were my favourite!
To melt chocolate when you're cooking, you use a bain marie to keep it away from the direct heat source, so I reckon if you encase the chocolate in a very thin layer of UV resin then put that in some regular resin, that may work..?
It’s been years since I did culinary science but if I remember correctly to melt chocolate you need a steady heat evenly distributed. That’s why you use a double boiler or short bursts. You stir to keep the fats and sugars from separating. Because there is nothing to keep them together the sugars just burn.
For the KitKat, why not remove some of the top so you can get in and clean it out. Once clean, either see what it looks like empty or fill it with a different coloured resin? :)
I think that they all were cool. Maybe with the koala, poke a couple holes in him to let the caramel out? I think the Snickers was my favorite. Yes I did see you pop that extra candy in your mouth lol 💖💖💖
Very good video, as usual! I thing the pressure might be an issue here since liquid seems to get out of the chocolate. If you try to clear the bubbles with the pressure or vaccum first, remove from pot, insert the chocolate and let it cure at room pressure. Another idea might be to freeze the chocolate, be the contrast of temperature might highly affect the curing process of resin. my2cents :)
That was a really cool experiment! It was crazy what happened to the Snickers bar! Even more crazy is that you said you've never had a Reese's cup before! I love the experiments that you do. They are always so interesting!
Try letting them set in your vacuum chamber under vacuum. If the resin will not set under those conditions, then vacuum the bubbles out and let them set in the open air. The pressure may be constraining them.
What you could do is take the small candy out of the packs, and reseal the packs leaving a small hole to insert resin, to fill up the package and then seal the packs in a little more resin and make paperweights that will look like the candy is still inside. . .
My best guess is that the density of the melted chocolate is similar to that of the resin, so it doesn't get pulled up or down, and that the pressure of the resin on the chocolate in addition to the density makes the melted chocolate just stay pretty still. Maybe pour melted chocolate into resin?
So with the fast hardener the chocolate zoomed past melting and straight to burning. It didn't look to burn with the slow hardener though so that's probably the way to go! Chocolate needs agitation when it melts though. Since glitter moves around in the resin I wonder if that would be enough to move the melted chocolate, or if you would need something bigger, like little balls
The combination of heat and pressure that's causing the oil to separate. Try stabilizing it first with resin then freezing it using the slow set resin.
You might need a very thin , very slow curing resin that'll give room for the chocolate to flow. You could also cut everything long-ways for more surface and lay them down , unlike the solo Kit-Kat. Hope this helps , also , great video.
Australian chocolate is designed not to melt as easily due to our climate. Perhaps trying british chocolate may help. Many people say this is why cadbury chocolate taste so different in Aus compared to overseas. Plus, might be fun to try one of the elves that come out at xmas time with the popping candy in it. 😊 And one of the reasons i suggest trying a Flake is because the chocolate is different than other bars. An Anne Reardon video explains this.
I came here to suggest a flake too. The chocolate has essentially been seized in the process. It may actually be less likely to melt as a result, but I think the texture of it could look amazing, I'd also consider experiments brushing it with mica or chameleon powders. Perhaps compound chocolate which is intended to melt more readily might give interesting results too, it uses other solid vegetable fats as well as cocoa butter so will melt at lower temps.
It could be a combination of the resin viscosity meaning the chocolate can’t melt into it and the fact that chocolate burns really easily when in direct contact with a heat source. Also, I’m guessing the Koala is the Aussie equivalent of a Cadbury’s Caramel Freddo here in the U.K. Freddo is a chocolate frog, but he has a caramel version, too.
My guess is the pressure in the pot held the first one together? Maybe degassing it and letting it cure outside the pot would have different effects. Another thought I had was more of a chemical one. Maybe the first stage of chocolate melting needs a bit of water present.
When chocolate is made, cocoa beans are processed into cocoa powder and cocoa butter (also known as theobroma oil). The cocoa powder is roasted, then it and the cocoa butter are mixed back together along with milk and sugar to make chocolate. That oily yellow liquid looks exactly like cocoa butter, and one of the reasons you don't want to heat chocolate above about 45-50°C is because it makes the cocoa butter separate out. That would be my guess as to what happened here.
You should try something like this again around Easter time. Those hollow chocolate bunnies would probably have an interesting result. That's the thinnest candy I can think of. That honey comb candy sounds amazing though. I can't think of anything like that here in the States.
When melting chocolate you generally have to place it in a bowl above boiling water to stop it from burning like that. So maybe place the chocolate inside something so that it doesn’t touch the resin or somehow get water to boil around it without touching the chocolate.
Takes me back to my grandmother teaching me to make chocolate pie. Needed baking chocolate which melts over low heat, and constant stirring to prevent scorching. So maybe baking chocolate for melting.
I liked this video a lot, and I was totally surprised by what happened to the koala. So strange, to me, that some candies got so burned or melted, and the koala mostly survived.
I think the problem might be the pressure pot. I don't know how many PSI Ben uses. But there just might not be anywhere for it to go. So it just sits in place and burns.
I thought the oils in the chocolate spreading out was quite cool to see but I have to to agree that the koala looks a little like he’s taking a swim while under the influence. Exactly why I don’t drink 😂
![ILLSLICK - THE KING'S LANDING [Freestyle]](http://i.ytimg.com/vi/feIJJnNkTfk/mqdefault.jpg)
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What HAPPENED is that the cocoa butter melted and separated out, that's the liquid you're seeing.
And the cocoa solids burned, that's why it's so dark, and so did the cocoa butter, that's why it's yellow.
Sorry, but you ALREADY melted chocolate with resin. That's what happened that LAST time, that's why it fell over. Chocolate doesn't FLOW when it melts, it's too thick. To get it to flow, you have to have a BOAT load of it, like in one of those chocolate fountains. Your chocolates were WAY too small for the chocolate to flow.
Try this experiment and you'll understand:
Put a piece of chocolate on a paper plate in the microwave. No matter HOW long you microwave it for, it will NOT change it's shape. It IS melted after a few seconds, and if you press on it with a spoon you'll SEE that. But without interference, it will burn, but not change shape. That's why they have to add extra liquid like cream, or fat like butter to make chocolate pourable (they call that kind of chocolate gnash, it's what truffles are made from).
Do something with muso black pigment please :)
Maybe try FREEZING the chocolate first? Then pour resin on the frozen chocolate...
Extra points for Eating the other Half before Continuing
I think the chocolate burned because the raising temperature was slow, but there was nowhere for the melted chocolate to go. Seeing some of the crystallization in resin was really interesting. Thanks for this Ben!
my thoughts exactly! the resin starts to thicken when it gets hot, so the chocolate cant go anywhere, maybe if he did something like the sand door knobs, put the chocolate in a sealed glass orb and then put that in resin?
The chocolate wasn't going anywhere ANYWAY. Chocolate doesn't flow when it melts. Things like chocolate fountains use gnash not straight chocolate. Try melting a square of chocolate in your microwave on a paper plate (don't try it with a styrofoam plate, it'll melt). The chocolate gets quite soft, but it DOESN'T loose it's shape unless you press on it. That's why so many people burn chocolate when they try to melt it in the microwave. It's already melted, but they don't realize it because it didn't change shape. So they keep putting it BACK in the microwave thinking it hasn't melted yet. Undisturbed, the first VISIBLE change in chocolate is when it burns. Melted chocolate is more of a pudding consistently than a liquid.
it cant melt because it has nowhere to run off to. The resin is also applying pressure to the chocolate. But due to the temp, the chocolate burns and the oils boil.
@@HotSkorpion Well TECHNICALLY it DOES melt, but being a non-Newtonian fluid it WON'T flow whether contained or NOT. But you ARE right that it IS contained, but that happened AFTER it had already burned and the cocoa butter had already melted out of it, since the cocoa butter (which is a Newtonian fluid) DID flow.
Someone else already suggested this but, what about Wax? Different colors in the same container, I think would melt and make cool designs in the resin!
Would ifreezing the chocolate beforehand stop it from burning? would also love to see what happens to a raw frozen egg, frozen orange juice, golden syrup or honey? So awesome to see these experiments . was surprised at how the chocolate turned out too.
Was going to suggest the same thing with freezing the chocolate 1st.
Me too, although when you hold a frozen chocolate bar, the part that is in contact with you (your fingers or hand) will melt. Most chocolate has a melting point of 98° to 101° F or 36° to 38° C depending on the butterfat content. Most peoples skin heat is 98.6° F degrees. You would need to use a chocolate-adjacent foodstuff, like Tootsie Rolls that have little chocolate and probably won't melt.
If you freeze an egg it will expand and crack the shell.
Since you did mention honey, a honeycomb could look fantastic.
@@alejandroelcid a proper piece of honeycomb from the hive, wax and honey? That would be interesting to see. Great idea.
I have a suggestion, what about non-Newtonian fluids in resin? I have no idea how, or even if it would be possible, but I think it'd look pretty cool regardless
Melted chocolate IS a non-Newtonian fluid, so we've already SEEN the results of that.
Have you thought about making resin spikes to replace toothpicks? This way the resin blends in and not see it.
Crazy cool! I would try doing a few of them again using the super slow setting resin. Just to see what would happen!
i was thinking that because the heat is so fast that the fat & sugar dont have a chance to melt. that could be why its "burning"
@@liamkinley672 I'd rather say it setting so fast, that there is no other gap than the one the chocolate had in the beginning.
I believe a lot of it has to do with the pressure that the pot provides. If you want to increase melting, boiling, or sublimation you can usually just decrease the pressure. This probably wouldn’t work well for what you’re doing though. You might have better results if you put the resin in a vacuum and got rid of the bubbles first before adding it to the chocolate. You wouldn’t need to use the pressure pot then. Good luck! Here’s hoping you get the mess you want 😊
That is so cool. I wish you could have tried it with a Cadbury's Flake because they don't melt. Also white chocolate melts at a lower temperature than milk or dark chocolate. I think if you put the container on a battery operated stand that rotates it might help the chocolate flow.
That was just so much fun to watch. They didn't turn out like I expected they would, but rather fascinating all the same.💜
Charcoal chocolate anyone?
Lol, awesome experiment, Ben!!!
❤️❤️❤️👍🏻👍🏻👍🏻
Its a fine line between tempering chocolate and burning it and it needs to be stirred. Wax would be interesting typically melts around the 60c mark
I agree, that all burnt.
Some of the best pot cams you've done on here, really interesting watching the honey comb burn without oxygen.
I like how your not afraid to take chances and do experiments and we are all on the journey with you love it
These experiments never fail to be very uneventful but yet I always click and watch to the end
It might be interesting to try using cooking chocolate, and at different cocoa contents from 100% down to white chocolate.
I was also thinking maybe using the chocolate "La Abuelita" or another without emulsifiers; I am guessing it was the emulsifiers getting burned by the heat.
The snikers one looked epic af. It's actually amazing to see that the chocolate didn't melt but burnt itself. Maybe melting a little bit the chocolate will help when putting the resin?
Maybe? Maybe not?
That was a cool experiment Ben, love it when you have these ideas cause we all benefit from it, thanks for sharing 👍👍
I often speed through the pressure pot cam (sorry!) But this one as so cool to see! The honeycomb was my favourite I think.
I adore your experiments, dear Ben! These, and your sweet, funny nature keep me coming back.
Poor Caramello Bear.😉 The Snickers was an amazing reaction. Really enjoyed this experiment.
That caramel come out look like a flowing golden river. Absolutely loved it
You were right the bars were burning 🔥 How amazing 😲 the fracture is cool. I like the music 🎶 It immediately puts my brain in relax mode 😌 😀
You should try bakers chocolate next. Or dark chocolate. Im pretty sure the milk fat in the milk chocolate is whats causing the discoloration and its definitely the yellow oils in a few of the pieces. Very cool experiment! Thanks Ben!
My favorite actually was the kit kat. It all went dark but then something happened over the trade mark that made it suddenly pop out or clear up to where it was clearly visible! The Snickers looked awesome when it fractures and the caramel came oozing out!
Ben “I don’t want to use a lot of resin”
Also Ben , filling the cups to the top instead of a bit over the chocolate. Lol
Wow I saw a crunchie bars I had one of those once they are awesome. Every time I see a British area in a store I check for them sadly don't find them much here in America. I had a British friend take me to a place called the brittish nook in Gainesville GA and told me I had to try one they are awsome.
LoL Ben
I was going to say kit-Kay was cool, but then you did the snickers..wow! I actually jumped when it cracked, lol. And I laughed when you said that the bear looked drunk and fell over, lol. Thank you for another great video. ✌️🧡😁
That was pretty neat.
I would love to see gummy bears if you haven't already. They get translucent when wet so they would have cool colors in resin even if they don't melt. However, I wonder if they would burn like chocolate did.
Thanks Mate, yeah it would be cool to try
Surprised by the results! I would thought they would have melted. Interesting to see!
Hi Linda, yeah me too
Enjoyed the video, as always. If you want to preserve the chocolates, how about brushing a layer or two of UV resin onto the chocolates, then encasing them in normal resin? Just a thought. Thanks for another fun video, Ben!
Hi Ben you could try a USB power bank if your using a GoPro in your pressure pot. This can give over 12 hours of recording depending on the capacity of the power bank.
Good luck. John from Queensland currently in UK 👍
Big fan and always beautiful pieces, but my favorite series of urs is the experiments, honestly really inspires me to think of different ways/things to use with resin. Keep it up!
Hey Ben
That was fun, perfect comment on the 1st piece; ' well that is too tall...' haha
Take care
Thanks Mate 😊
Ooooo. A mixed nuts project would be fun! And look pretty cool I bet.
Thanks for another awesome one Ben!! 👏
Thanks Sas 😊
You should try mixing up quick cure resin and extended cure and see what happens. If it gives you like an in-between cure time. If it's weaker, if it cures at all, how hot it gets, ect. I think it would be a fun video!
Yeah, this was fun to watch 😊 I love your experiments
My sister, Christeen, told me there might be something in this kind of chocolate to prevent it from melting in storage as well as your hand. She asked if you've done anything with marshmallows. I think raisins might do something because the raisin swells up when you put it in a microwave. Microwaved raisins are delicious. As always, amazing video!!!
He has used marshmallows before. It had a similar result, it would partially burn and the rest would melt and make a mess on the bottom or on top of the resin.
@@alejandroelcid Cool. I'll have to go back and check the videos. Thanks!
First things first, I love your content 💜 I always look forward to your videos! So, something funny about some chocolates.. when they melt, they can keep their shape. If I were you, I'd maybe find the kinds of chocolate you want to experiment with and put them on tin foil on a cookie sheet and put it in the oven at whatever temperature the resin will reach and leave it in there for a few mins. Keep a constant eye on it because chocolate can burn and catch on fire or at least smoke. Once you take them out you should have a better idea of which will work better for you. The less oil, the less mess it should make. If you use something with higher cocoa contents, it should hold better shape when you cast it in the resin. I hope that helps!
Hahaha that old trick “think I’ll cut this one in half to expose the honeycomb” yeah yeah what happened to the other half then Ben?!!! Great video as always by the way 😊
The snickers look really cool. I someone comes up with a good way to melt the chocolate. Thanks!
Awesome experiment, even though it's different than what you expected. Maybe try dark chocolate and white chocolate. And I think the liquid of the milk chocolate might be cacoa butter, but I'm not sure.
I wonder what would happen if you used the slow-curing resin with all the others instead of the regular resin. Might be interesting!
In the uk, we have a packet of sweats called Revels. They are small pieces with different centres like coffee cream, toffee, orange creams. Or why not try chocolate lacquers. The ones that have pockets of sherry inside them. Awesome video as always mate. 👍🏼👍🏼👍🏼👍🏼
watching the pour on the koala was like watching a camera bottom to top pan in a fun house mirror
Loved this! I thought it wouldn’t burn them but still really rad experiment mate! Also, I’d love to know what you think of the peanut butter cups!!! As an Aussie born in the states, they were my favourite!
The honeycomb burning was cool 😎
To melt chocolate when you're cooking, you use a bain marie to keep it away from the direct heat source, so I reckon if you encase the chocolate in a very thin layer of UV resin then put that in some regular resin, that may work..?
It’s been years since I did culinary science but if I remember correctly to melt chocolate you need a steady heat evenly distributed. That’s why you use a double boiler or short bursts. You stir to keep the fats and sugars from separating. Because there is nothing to keep them together the sugars just burn.
To be honest I’d save the big chocolate for myself 😂🍫😎👍🏻
Mushrooms! Cast mushrooms!
A truly superb video, Ben!
For the KitKat, why not remove some of the top so you can get in and clean it out. Once clean, either see what it looks like empty or fill it with a different coloured resin? :)
I think that they all were cool. Maybe with the koala, poke a couple holes in him to let the caramel out?
I think the Snickers was my favorite. Yes I did see you pop that extra candy in your mouth lol 💖💖💖
Thanks Connie 😊 yeah the snickers was my favorite too!
It's always fun watching your experiments...I especially like seeing the food tests. What about marshmallows?
Pressure pots make marshmallows do weird things without resin. Vacuum chambers are even more nuts.
He's done a marshmallows one. They came out looking like captured mushroom clouds.
Candy corn seems like it needs to be done would make a cool lamp or something imo
I've been waiting on this one :D Very excited to see how it turns out.
Very good video, as usual! I thing the pressure might be an issue here since liquid seems to get out of the chocolate. If you try to clear the bubbles with the pressure or vaccum first, remove from pot, insert the chocolate and let it cure at room pressure. Another idea might be to freeze the chocolate, be the contrast of temperature might highly affect the curing process of resin. my2cents :)
Such a fun experiment, I always look forward to your videos.
P.s. I hope you tried a reeses they're scrumptious & my favorite candy 🍫🍫🍫
That was a really cool experiment! It was crazy what happened to the Snickers bar! Even more crazy is that you said you've never had a Reese's cup before! I love the experiments that you do. They are always so interesting!
I always find my way back to your channel, love all the content u make, love from the uk🤙🏽💙
Try letting them set in your vacuum chamber under vacuum. If the resin will not set under those conditions, then vacuum the bubbles out and let them set in the open air. The pressure may be constraining them.
Awesome specially the Kit Kat and the snickers 😂
You NEED to try the Reese’s!!! It’s my all time fav chocolate and I love 99% of chocolate
What you could do is take the small candy out of the packs, and reseal the packs leaving a small hole to insert resin, to fill up the package and then seal the packs in a little more resin and make paperweights that will look like the candy is still inside. . .
You combined two of my most favorite things - chocolate and resin, thank you for the great video :)
Hi Lisa, Thankyou!!! I really appreciate it :)
My best guess is that the density of the melted chocolate is similar to that of the resin, so it doesn't get pulled up or down, and that the pressure of the resin on the chocolate in addition to the density makes the melted chocolate just stay pretty still. Maybe pour melted chocolate into resin?
So with the fast hardener the chocolate zoomed past melting and straight to burning. It didn't look to burn with the slow hardener though so that's probably the way to go! Chocolate needs agitation when it melts though. Since glitter moves around in the resin I wonder if that would be enough to move the melted chocolate, or if you would need something bigger, like little balls
The koala is the cutest 😍 ! I love it.
I alway checking to see what you come up with next. Love your experimenting and works of art. Keep up the good work
The combination of heat and pressure that's causing the oil to separate. Try stabilizing it first with resin then freezing it using the slow set resin.
Very interesting... especially when u cut then in half!
Looks awesome all had turned out way more interesting then I was expecting but it was still awesome though
You might need a very thin , very slow curing resin that'll give room for the chocolate to flow.
You could also cut everything long-ways for more surface and lay them down , unlike the solo Kit-Kat.
Hope this helps , also , great video.
I happened to be about to eat a bar of chocolate when this popped up. Great timing!
Who doesn’t love a good chocolate story 😂👍
Australian chocolate is designed not to melt as easily due to our climate. Perhaps trying british chocolate may help. Many people say this is why cadbury chocolate taste so different in Aus compared to overseas. Plus, might be fun to try one of the elves that come out at xmas time with the popping candy in it. 😊 And one of the reasons i suggest trying a Flake is because the chocolate is different than other bars. An Anne Reardon video explains this.
I came here to suggest a flake too. The chocolate has essentially been seized in the process. It may actually be less likely to melt as a result, but I think the texture of it could look amazing, I'd also consider experiments brushing it with mica or chameleon powders.
Perhaps compound chocolate which is intended to melt more readily might give interesting results too, it uses other solid vegetable fats as well as cocoa butter so will melt at lower temps.
@@whatiflou seized! That's the word I couldn't remember!! 😂 Thanks Lou. 😊
Yeah I'll give it a go 👍
Some surprising results there, maybe try cooking chocolate as it's designed to melt. I'm curious how one of those chocolate orange balls would fare
It could be a combination of the resin viscosity meaning the chocolate can’t melt into it and the fact that chocolate burns really easily when in direct contact with a heat source.
Also, I’m guessing the Koala is the Aussie equivalent of a Cadbury’s Caramel Freddo here in the U.K. Freddo is a chocolate frog, but he has a caramel version, too.
My guess is the pressure in the pot held the first one together? Maybe degassing it and letting it cure outside the pot would have different effects.
Another thought I had was more of a chemical one. Maybe the first stage of chocolate melting needs a bit of water present.
When chocolate is made, cocoa beans are processed into cocoa powder and cocoa butter (also known as theobroma oil). The cocoa powder is roasted, then it and the cocoa butter are mixed back together along with milk and sugar to make chocolate. That oily yellow liquid looks exactly like cocoa butter, and one of the reasons you don't want to heat chocolate above about 45-50°C is because it makes the cocoa butter separate out. That would be my guess as to what happened here.
You should try something like this again around Easter time. Those hollow chocolate bunnies would probably have an interesting result. That's the thinnest candy I can think of. That honey comb candy sounds amazing though. I can't think of anything like that here in the States.
Encasing the chocolate in UV-resin first might protect it a bit? Or put the chocolate in the freezer before they go in the resin perhaps
OMG Crunchies are the BEST!
How much can a koala Bear..?🐨 lol 🤣 Good fun Ben 👍
The pressure of the pot n resin is keeping it from sloughing off. The liquid you are seeing is the coacoa butter melting out.
I recommend that you glue all the pieces together and make something out that.
When melting chocolate you generally have to place it in a bowl above boiling water to stop it from burning like that. So maybe place the chocolate inside something so that it doesn’t touch the resin or somehow get water to boil around it without touching the chocolate.
Takes me back to my grandmother teaching me to make chocolate pie.
Needed baking chocolate which melts over low heat, and constant stirring to prevent scorching. So maybe baking chocolate for melting.
I liked this video a lot, and I was totally surprised by what happened to the koala. So strange, to me, that some candies got so burned or melted, and the koala mostly survived.
Thanks Shannah 😊
I'd love to see m&m's as well as white chocolate! Skittles could be interesting too, although I feel like I've seen you do that before 🤔
Amazing result. Totally unexpected.
Awesome Video Ben worx hope you Nicole and your son Jake are well
Must have had my head turned and missed all that caramel coming out that was very cool
I think the problem might be the pressure pot. I don't know how many PSI Ben uses. But there just might not be anywhere for it to go. So it just sits in place and burns.
Those were some crazy cool pot-cams!
I thought the oils in the chocolate spreading out was quite cool to see but I have to to agree that the koala looks a little like he’s taking a swim while under the influence. Exactly why I don’t drink 😂
You should try and coat the chocolate with a thin layer of uv resin first. Maybe that will help it all stay together.
Great job mate, maybe try a cast minus the pressure pot🤷♂️ might be a few bubbles and maybe a different result
Dang, this is really cool to watch!