Which gold technique do you like better, comment below! I think I love the spray bottle best. The different opacities and shapes remind me of watercolors!
I've been a cake decorator for over 20 years.... I just decided to try my hand at chocolates, and I've learned so very much from your videos! Thank you! Thank you! Thank you!!
Oh my gosh, thank you, thank you, thank you! Better tutorial than my Pastry Arts school!! These chocolates are absolutely spectacular and gorgeous! I will become a chocolatier from your videos!! ❤
Wow what a compliment!!! 🥹😃 You will become a chocolatier! You can learn a lot from just searching online and practicing. I am so glad that you're here! 🥰
Fantastic editing. I've re-watched this video a few times while making my first batch, and I very much appreciate the speed ups, and the muting audio during the bang bang bang!
Ms. B, I want to tell you that your tutorials have inspired me to try my hand again in chocolates. They turned out beautiful and it was so much easier thanks to your tips!
Impossible not to make a mess, specially when you're working with chocolate!!!😅 I was looking for different decorative techniques, and I really loved this one. So, thank you for your class!! I liked the one with the brush.
So stoked you posted another video on this! I must have watched the previous video at least 10 times! Thank you! I've learned a ton about chocolate on your channel. I made my first chocolate nutella bonbons last weekend and they came out amazing for my first time with these molds. 😋 So much easier than those "popular" silicone molds. Can't wait to watch this video a few more times. 😍
Re. silicone mold, I just bought a sheet with 484 pill sized M&M style molds, and my question is, HOW to remove them? Do I literally have to poke out all 400 M&M minibonbons one by one? :/ LOL advice is welcome.
It is so cool how you take the time to describe all the details of what you are doing. Thanks for going nice and slow so we can really see every step. After you shell your molds, you are checking to see if they are the proper thickness. If you discover that they are too thin, would you wait until they dry completely and then do a second shelling? I recently learned the hard way why it is important to work at the recommended working temperature for each type of chocolate. I tried shelling with a white chocolate (actually, caramelized white chocolate) at 32° because I wanted it to flow into the cracks of the mold more. However, it ended up so thin I could see right through it. The next tray I kept it at 32°, but kept it in the mold longer. This resulted in some spots being too thin and others being too thick. I had to literally scrape out the thick parts and paint on more chocolate on the thin parts with a paintbrush. It was kind of a disaster. The third tray I did it at the right temperature (29°) and, like Goldilocks eating the baby bear’s soup, it was juuuuust right! PS Don’t tell anyone, but I actually purchased a huge vibrator for getting out air bubbles when using intricate molds. Yes, that kind of vibrator. Only used for this purpose, of course! A lot of chocolate shops have vibrating tables, which I have neither room nor funds for. It really works wonders! 😊
LOL that's hilarious! Hey...whatever works! 🤣 Yes, I feel you on the thickness. Honestly it never has been a big problem for me but usually just because I keep the kitchen temperature the same and I always use the chocolate at it's proper working temp. If you do that and keep the same momentum when molding the thickness is usually consistent. But to answer your question...when I have gotten too thin of a shell I notice it immediately as I'm molding and I add more chocolate right away and tap it out like I normally would. If it starts to set give a quick run over the mold with a heat gun and then shell again, that way the chocolate will mold together. When I've gotten too thick of shells I don't worry too much. That rarely happens and if it does I just go with it. Hope that answers your questions! : )
I love, love, loved this video! ♥️♥️♥️♥️ I loved it because you show us how working with couverture chocolate requires technique and skill. I love seeing you work with tempered chocolate (mess and all 🤣🤣🤣) ! I liked the part about the plastic wrap…hadn’t thought of that before ☺️! I can’t say which one I liked best (spray bottle or brush) because I find both soooooo beautiful 🥰🥰🥰🥰🥰🥰 Thank you for all you do on your channel and for being generous enough to take the time to teach us new skills…I really appreciate YOU ! ♥️
This is very satisfying to watch 🍫 working with chocolate is messy but she works so neat compared to my current pastry sous!! Definitely going to subscribe 🔥
Btw, the tip about the heat gun is brilliant! I've always had to reheat over a bain marie or microwave and then seed it . . . such a pain! Your tip is much faster!
Hi Brittnee. Thank you for your video. I've just had a major disappointment making a batch of filled chocolates. They wouldnt come out of the mold. Tried to put some heat on bottom to try and facilitate 'eviction' which made it worse. Landed up cutting up my mold to individually to prise them out. 😢 Dont know what I did wrong but will see if following your tutorial will help. I must add that I dont have your temperature meter nor hair drier so check liquidity and return to microwave when I judge the chocolate is becoming a little too stiff.
What kind of mold did you use that you were able to cut it up!? 😄 Ugh I'm sorry, that is frustrating! I have had troubles getting chocolates out of molds too and it is really annoying. Usually heat doesn't help, but usually cold does. So popping them in the freezer for a while until you can knock them out is better than melting them out. Though, either method is a last resort, but at least if they stay in tact you can eat them rather than throw them away. I would definitely invest in a thermometer, it is crucial when tempering chocolate! You can start with a pretty inexpensive laser one from Amazon. You can also get a hair dryer for around $15 so I recommend that as well. My advice is to practice tempering and get really comfortable before molding chocolates to avoid disappointments! 😃
Thank you for the video! It’s the best video out there for molding chocolate! One question though: why do we need to set the mold on its side to set? What advantage does that grant?
Thank you! 🥰 it allows the shells to cool evenly without trapping heat underneath. You can also prop them up above the counter on something, just as long as air can get around the full mold!
I just started watching your videos and love them! I do have a question... after you remove from the fridge, can they stay on the counter and be fine so long as it's not overly warm? I ask since I'd love to gift some to family.
Thanks so much!! Yes, they should be fine at room temperature as long as your room temp is pretty cool, ideally 71ºF or below. The chocolate will be great at that temp. The fillings will vary depending on what is inside, but if you plan to gift them quick and have people eat them within a week I'd say that you'll be fine. I can't give specific advice unless I have an exact recipe and have tested it myself, which I am not equipped to do. So follow these guidelines loosely :)
Hi Brittnee, thanks for these videos. Well done. I'm going to trying my first batch of bonbon's and was wondering why you put the mold on its side when setting the chocolate. Why not flat?
You're so welcome, glad you enjoy! It is just so that the shells cool evenly, setting the mold on it's side allows airflow around the whole mold. You can also set upside down propped up on top of other molds so that air can flow under as well! : )
Something must be a little off in your process…could be temperature, storage, polishing of the mold, etc. Check out my video on my full molding process’
Thanks @BrittneeKay for this video; I really enjoyed it. Out of curiosity, how thick are the polycarbonate molds? I want to avoid buying ones that are too thick (as I won't be able to twist them like you've done here to get the stubborn ones out) yet not so thin they're fragile, floppy and eventually break.
Polycarbonate molds are pretty thick, thick enough to not bend while you're working with them, which is great. I know what you mean, at first I was intimidated because I was scared I wouldn't be able to get the chocolates out. But don't be scared, focus on mastering tempering. As long as your chocolate is tempered well they will come out! Your other option are plastic molds where you can basically force any chocolate to come out. But I don't recommend these. If you're really interested in chocolate making I would just go for the polycarbonate!
Hi, I was very happy to see your video. My question is , why My chocolates doesn’t cames out . ? They stak in the mold ? I use the molds like yours. Be happy to hear from you. I am from Malta. Thanks
Most likely the chocolate isn’t tempered correctly, they haven’t contracted all the way, or the mold isn’t clean. What was your process exactly and maybe I can help! 🙂
Hi I love your videos! Perfect demonstrations in all of them! Just want to ask why you put the molds on their sides after filling the shells? Looking forward to the rest of your videos❤
Thank you! 😊 I just put them like that so there can be airflow to help the chocolate cool evenly. You can also place them upside down on top of something along the edge so air can get under but I find this easier 🙂
@@BrittneeKay Got it! I thought that if you kept it on one side, that side of the chocolate would be thicker. I actually took a course online, but I feel I'm learning allot more from you! Thanks🥰
@@LindaSweis Aww that makes me happy, thanks! If your shells are nice and thin as they should be by the time you set it up on it's side the chocolate is really not moving because it's already setting up! :)
No not in the freezer, just at a cool room temperature is ok but it depends on your filling really. I can’t say the shelf life unless I know exactly what’s inside and tested it myself, which I don’t do. For me I usually eat my chocolates within two weeks and I’ve never had a problem!
Hi! Thank you so much for sharing this video!! I am learning so much!! Just have one question - for how long do you allow the centres to rest before capping them again with tempered chocolate?
Hi you’re so welcome, happy to help! Ideally you will let them sit overnight in a cool area (like a wine fridge around 55-60 F) but not everyone has it available so if you’re just making them for fun I’d just give them a couple hours at room temp to set up and then cap! The more serious you become with chocolate the more detailed you’ll be but that’s a starting point! 🙂🙂
Yes! It's a very simple adjustment to a ready-made caramel. You can download it within this recipe here: brittneekay.com/recipes/pumpkin-espresso-entremet/ or email me at brittnee@brittneekay.com 😃
Loved your video. I'm from Brazil and is really difficult find some good explanations here. If it's possíble, can you explain how do you keep you ganache fluid to fill the cavits nicelly?
Thank you!! Yes, you can make the ganache fresh after creating your shells so that when it reaches the perfect piping texture you use it right then. Or you can gently rewarm it. This is for basic ganache with just chocolate, cream, and butter. With more complicated ganaches you wouldn't want to rewarm them. But if you are just practicing and not yet worried about shelf life this will be just fine!
1. Plastic scraper will protect your molds and keep scrapped plastic away from mix. 2. Any battery device that vibrates, such as old phone, vibrating sander tool, compact hand held back massager, will be a much quicker and easier air bubble remover. Amazing eyes btw.👍
Hi Brittany, I've been working on Northern lights designs in my chocolates. After I paint my colored cocoa butter in the molds, and let them set up, when I pour in the chocolate shell, the colored cocoa butter in the mold, seems to melt up the side and sometimes when I pour the extra chocolate out it pours all the chocolate out of some cavities. I thought the cocoa butter was tempered If while I'm painting the cocoa butter starts setting up does it go out of temper as it cools? Ps thanks for your patience and help, I appreciate it all. I love this design...
Hmm I've heard a couple people tell me they've had this problem and I have never experienced it myself. But my best guess is that it isn't properly tempered which means it has a lower melting point and when you pour the chocolate shell it is melted and running. Either that or you are pouring your chocolate shell at too high of a working temperature. Those are just guesses, it's hard to know for sure since I'm not there with you during the process. What kind of cocoa butter did you use and did you do a temper test? What kind of color did you use in your cocoa butter?
It could the food coloring that is the problem. There is a reason I think powdered color is preferred because you aren't then adding extra liquids to the cocoa butter, which will change the final texture. @@birdsnbirdbaths-fd9qd
Great video, thanks for sharing with us. Just one question if I may?? I notice you use lemon extract to spray the gold powder instead of using cocoa butter. Does the lemon extract alter the taste of the chocolate shell, or the filling inside? Thanks again.
Thanks! You sometimes can taste a bit of the lemon. I actually like it, it isn’t too strong. For sprayed metallic powders you can also use 200 proof ethanol which would have no flavor at all. 🙂
So I use enjoy life Chips which are vegan and my favorite chocolate chips! The truly are the best tasting in my opinion, but it’s not like fancy couture chocolate or anything so is that why when I make truffles or anything needing a shell I don’t have to worry about tempering it so perfectly or using that temperature gun to make them? They always turn out shiny and taste great.. I’m just wondering if it’s because they’re vegan? Anyway, great tutorial.. love all the ASMR-ish sounds it made! Thanks for sharing.. love your Chanel
Not sure if it's because they're vegan or maybe just a great formulation! But as long as you love them that's what matters! Thanks for the comment!! :)
If you just dust it on it will create a very subtle sheen/sparkle. It isn’t quite the same effect but it’s nice. I like this because it’s more noticeable! 🙂
Brittanee your suggestion of a polypropylene bowl for tempering in the microwave was dishwasher safe but not microwavable??? Can you please tell me where to get the kind of microwavable bowl you have in the video? Thank you!
Don't worry, that polypropylene bowl is also microwave safe! Polypropylene is a high temperature material and can be heated up to 250 degrees. You're safe to buy and use that one, it is what I use, and is from a Amaury Guichon's pastry shop.
Best practice is to let the filling crystallize or settle for 24 hrs, but if you are just practicing or making bonbons for fun really you can cap as soon as the filling is firm enough. :)
Did that happen to you? My guess is that the cocoa butter wasn’t tempered properly so has a lower melting point or your chocolate couple be too warm going into the mold and melted your cocoa butter?
I like the spray bottle method the best. I’ve made a lot of chocolate lollipops in the past, and I’ve been always told to pop them in the freezer to set. It’s always worked perfectly, but lately I see many videos where they are left at room temperature to set or like you did in this when you put it in the fridge instead. Can you explain why You don’t use the freezer?
The freezer has a lot of moisture and that can really negatively effect the finish of the chocolate. Ali g with that, the freezer is just too cold and can cause cracking in the chocolate!
@@BrittneeKay thank you for taking the time to reply! These molds that you used, if I don’t want to fill them with anything and I want to make let’s say a solid heart, it’s ok to just fill with chocolate, right?!
Of course! :) Yes, you should be able to do that just fine. But I recommend letting them set up for maybe an hour or a bit more at a cool room temperature before popping them into the fridge to contract. This will help them cool more evenly since they are going to be thick solid chocolate. Uneven cooling can cause streaking. Oh another thing that'll help them cool evenly is propping the mold up so that airflow can get underneath as well, so that warmth doesn't get trapped. Hope this helps! Let me know how it goes! 😃@@elsa.g.cabrera
Hey, I am wanting to make filled chocolates with different flavored centers. my thought was to make some thin powdered sugar glaze and use essential flavor oils but wondered if you have any other recipes or better ideas? I want to make for example lemon, lime, or orange. you can buy glaze online in piping bags for chocolate but I want something more handmade.
If you're looking for something creamy like that for the filling you could do a buttercream truffle. It is essentially buttercream frosting and you can add flavors in different ways. You can use pure extracts from the store or even make homemade puree from fresh fruits or squeeze the citrus juices fresh. The thin powdered sugar glaze I think would be too fluid and sweet for the filling, but buttercream is thicker and has more flavor to it. You can find a buttercream truffle recipe online pretty easy and try one out! I'd give you one, but I'm not a huge fan of buttercream truffles. Hope this helps!! 😃
Beginner here! Have all the things I need to start! Just one quick question: why do you let the shells set with the molds standing up instead of laying down? Love your videos! ❤
Hi, welcome! 😃 I just set them like that so the air can circulate around the full chocolate which helps them cool more evenly. It is mostly a precaution or preference, they can also most of the time be totally fine to lay flat as long as your chocolate isn’t too warm when you fill the mold 🙂
How long do you allow the chocolate to set at room temp before putting in the fridge? How long do you put in the fridge with the plastic covering? thanks!
I usually just let the mold sit at room temp until the chocolate begins to set up (it will look dull and no longer be wet to the touch) and then cover them and let them crystallize in the fridge for around 30 minutes to pull from the mold! Hope this helps! : )
Keep watching my channel! I have so many recommendations and links and tips that will help you! I used Callebaut chocolate and Chef Rubber ore colored cocoa butters mostly right now! Try them out, you’ve got this!
@@BrittneeKay I appreciate the time you bloggers take to share your knowledge with the rest of us! It’s the least I can do to show my appreciation for your knowledge and time. Thank you!
Fantastic video. If the chocolate is still too thick at 32C, could it possibly be that my thermometer is inaccurate? I'm using Callabaut 811 54.5% chocolate, and an inexpensive digital probe thermometer. I've tried the microwave method twice. The first time the chocolate seemed to be tempered, but it was too thick to pour properly. The second time, it was still too thick, and unfortunately wasn't tempered either (I swear I didn't bring it over 32C, though!). Very frustrating. Any additional tips would be greatly appreciated!
It could be a thermometer problem, but it also could be other things. You could have overtempered your chocolate and it is getting thick...but I don't think this is your problem by what you've told me. Because it sounds like you said you used the microwave method but tried to keep the chocolate overall under 32ºC... So, the half of the chocolate that you melt should and needs to go above 32 for the method to work. The melted chocolate has to reach higher temperatures in order to melt the correct stable crystals we need to develop. Honestly, when using the microwave method you don't need to take the temperature, just focus on melting half of the chocolate in the bowl, that's it. So I think the reason your chocolate is thick is because you actually never got it warm enough. With that being said, I don't often use the microwave method when I'm working with things like bonbons. I will use it here or there in a pinch or if I'm making something like chocolate decorations. I would recommend you try out the seeding method, it is super reliable. Isn't quite as easy as the microwave method but pretty close!
@@BrittneeKay thanks! Yeah maybe I've been too worried about keeping the chocolate at or below 32C. I'll give your advice a try, and will also think about the seeding method. I'm fine spending more time on the process if it means it's more reliable.
Yes for sure! Sometimes chocolate is really confusing, I can see why you were fixated on the 32C. But actually reaching higher temperatures is very important in tempering chocolate! Give the microwave another try and don't measure the temp and full melt half and see if it works! Yes and also seeding! : )@@dflosounds
@@BrittneeKay update: I wasn't able to get the microwave technique working for me, but the seeding method worked great! I've finally made my first ever, properly-tempered bonbons. You should've heard the audible gasp I made when they all effortlessly fell out of the mold 🤣Your videos helped a ton, thanks!
What kind of scraper do you use for cleaning your molds after you pour? Is that a sheet rock mud knife? Or something more related to chocolate? I need a new one. Thanks!
Check out the description for these molds, I have them linked in there! 😀 As for mycryo, I will do a video on it sometime soon in the future! Until I can film a demonstration maybe the best place to see instructions would be directly from Callebaut's website: www.cacao-barry.com/en-US/chocolate-recipe/technique/tempering/mycryo Hope this helps!
Im so inspired by you. Unfortunately, I seem to be at a dead end. Ive done everything mentioned in the video and still i cant demold them. Is white chocolate different?
I'm sorry it's been a struggle, that is so frustrating when that happens! The process for all chocolate is the same, only working temperatures are different. Let me start by asking what is your room temperature and humidity level? Where do you store the molds in between steps? Also, if you haven't seen these videos I recommend watching them. You might discover you missed a small but important step! Full molding process part 1: th-cam.com/video/45p8wg--0Cc/w-d-xo.html Full molding process part 2: th-cam.com/video/k6KPZvqNUwI/w-d-xo.html
Hello! Thank you for the video! I am struggling with tempering, it's quite cold at home, and using a marble my chocolate gets cold really quickly, and even if I start collecting the tempered chocolate off the marble at a bit higher temperature, I still have some clumps of chocolate. Even after heating the total mass of chocolate to the working temperature, it still sets up too quickly. I can't get the perfect shells😭
Awww yes I know what you mean! Rather than use your marble you may try the seeding method instead for tempering. It’ll cool down slower than the table but that may be good for you since it’s so cold in your home! Then just be sure before molding it’s always up to working temp!
Hi Brttanee. Loved the tutorial. I have a couple of questions. 1) When using a piping bag and all the cavities are filled, how do you set aside the bag and not have chocolate run out of it? 2) What happens when the caramel filling mixes with the final layer of chocolate and the bottom of the chocolates become all weird and bumpy? Ill have perfect filled chocolate cavities, and then I go to put on the final layer to close them and the filling mixes with the chocolate. Then my scraper is just lifting the filling out of the cavity. ugh! Any help would be great, Thanks.
You’re welcome! Great questions!! 1. What I usually do is take a bowl off to the side and once I am done using the piping bag I carefully just move the chocolate in the bag away from the top and lay the bag down into the bowl..so the opening is facing up and chocolate can’t run out. Does that make sense? And if I’m doing multiple molds I’ll actually lay down a clean towel and warm it up with my head fun first so that the bag of chocolate is staying somewhat warm as I work! 2. Your caramel must be pretty runny if this is happening. My recommendation is to first chill your shells and filling before capping, but be sure to bring them back to room temp before capping. If your caramel is just runny and that’s the texture you’re going for you may want to try another capping method by using a guitar sheet. I unfortunately don’t have a video on that, but you can probably look one up. You’ll spread a thin coat on the sheet and lay it down on top of the mold and then scrape across it with a scraper. It’s hard to explain here but it’s a method you can even use to cap liquids so it will work for your thin caramel too!
You have inspired me to try these! What is your chocolate ganache recipe? How long do you wait before putting the filling in the shells? Do you refrigerate the shells before filling them? Thank you so much for this video!
Great! Ok for a basic ganache recipe I will link my video below. To answer your other questions...the process is different depending on what supplies you have. Usually I do refrigerate my shells overnight, but that's in a wine cooler and the temp is a bit warmer than a regular fridge. You don't want your shells to contract too much from the mold and leave a gap. If you don't have a wine cooler I suggest just letting them crystallize at room temp. BUT as a beginner, don't worry so much about how long to wait between each step. If you're just practicing you'll be totally fine to make the full bonbon all in one day. My advice would be don't put the mold in the fridge at all until you've capped the chocolates. Once they're capped, let them set up at room temp until they're firm to the touch then move them to the fridge for about 30 minutes to contract from the mold and unmold them. :) basic dark chocolate ganache: th-cam.com/video/JJqJycbLj3M/w-d-xo.html@@esthergrissom5422
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Which gold technique do you like better, comment below! I think I love the spray bottle best. The different opacities and shapes remind me of watercolors!
round!
The spray bottle looks easier but I think I like the smaller dots from flicking it into the molds. But both are stunningly beautiful!
@@juliemeyer1968 Yes! Both have a great look but both are simple but messy in their own unique way lol!
Love the round ones from spraying the gold, looks like the galaxies.
@@drblaneyphysics Thank you! They're my favorite too! :D
I've been a cake decorator for over 20 years.... I just decided to try my hand at chocolates, and I've learned so very much from your videos! Thank you! Thank you! Thank you!!
Oh my gosh, I’m so happy to hear! Thank you for your comment, I’m glad that you’re here!
Oh my gosh, thank you, thank you, thank you! Better tutorial than my Pastry Arts school!! These chocolates are absolutely spectacular and gorgeous! I will become a chocolatier from your videos!! ❤
Wow what a compliment!!! 🥹😃 You will become a chocolatier! You can learn a lot from just searching online and practicing. I am so glad that you're here! 🥰
Fantastic editing. I've re-watched this video a few times while making my first batch, and I very much appreciate the speed ups, and the muting audio during the bang bang bang!
Thank you! haha Glad you appreciate that, thanks for the support! :)
Ms. B,
I want to tell you that your tutorials have inspired me to try my hand again in chocolates. They turned out beautiful and it was so much easier thanks to your tips!
Love to hear that! That is awesome!
Impossible not to make a mess, specially when you're working with chocolate!!!😅 I was looking for different decorative techniques, and I really loved this one. So, thank you for your class!!
I liked the one with the brush.
Hehe I'm glad I'm not the only one! The day I can work totally clean will be a miracle! 🤣 Thanks for the comment, so glad you enjoyed the video! 🤩
Absolutely stunning chocolates. Excellent video, clearly explained and very well presented. Thank you Brittnee. 👍👍👍
Aww thank you! You are so welcome! Thanks for the comment!! 🥰
So stoked you posted another video on this! I must have watched the previous video at least 10 times! Thank you! I've learned a ton about chocolate on your channel.
I made my first chocolate nutella bonbons last weekend and they came out amazing for my first time with these molds. 😋 So much easier than those "popular" silicone molds. Can't wait to watch this video a few more times. 😍
Awww yay! I’m so glad! Thank you for commenting! Helps me stay motivated when someone lets me know I’ve helped them! 🥰
Re. silicone mold, I just bought a sheet with 484 pill sized M&M style molds, and my question is, HOW to remove them? Do I literally have to poke out all 400 M&M minibonbons one by one? :/
LOL
advice is welcome.
I SO appreciate you teaching us your art! I'm brand new to chocolate making and am really excited to get started after watching a few of your videos!
Awww thank you! This makes me so happy! Can’t see wait to see all that you do! 😃🤩
I love all of them, id say your snow globe green looks the coolest
Thanks!! 😃
It is so cool how you take the time to describe all the details of what you are doing. Thanks for going nice and slow so we can really see every step.
After you shell your molds, you are checking to see if they are the proper thickness. If you discover that they are too thin, would you wait until they dry completely and then do a second shelling?
I recently learned the hard way why it is important to work at the recommended working temperature for each type of chocolate. I tried shelling with a white chocolate (actually, caramelized white chocolate) at 32° because I wanted it to flow into the cracks of the mold more. However, it ended up so thin I could see right through it. The next tray I kept it at 32°, but kept it in the mold longer. This resulted in some spots being too thin and others being too thick. I had to literally scrape out the thick parts and paint on more chocolate on the thin parts with a paintbrush. It was kind of a disaster. The third tray I did it at the right temperature (29°) and, like Goldilocks eating the baby bear’s soup, it was juuuuust right!
PS Don’t tell anyone, but I actually purchased a huge vibrator for getting out air bubbles when using intricate molds. Yes, that kind of vibrator. Only used for this purpose, of course! A lot of chocolate shops have vibrating tables, which I have neither room nor funds for. It really works wonders! 😊
LOL that's hilarious! Hey...whatever works! 🤣
Yes, I feel you on the thickness. Honestly it never has been a big problem for me but usually just because I keep the kitchen temperature the same and I always use the chocolate at it's proper working temp. If you do that and keep the same momentum when molding the thickness is usually consistent.
But to answer your question...when I have gotten too thin of a shell I notice it immediately as I'm molding and I add more chocolate right away and tap it out like I normally would. If it starts to set give a quick run over the mold with a heat gun and then shell again, that way the chocolate will mold together.
When I've gotten too thick of shells I don't worry too much. That rarely happens and if it does I just go with it.
Hope that answers your questions! : )
I love, love, loved this video! ♥️♥️♥️♥️ I loved it because you show us how working with couverture chocolate requires technique and skill.
I love seeing you work with tempered chocolate (mess and all 🤣🤣🤣) ! I liked the part about the plastic wrap…hadn’t thought of that before ☺️! I can’t say which one I liked best (spray bottle or brush) because I find both soooooo beautiful 🥰🥰🥰🥰🥰🥰 Thank you for all you do on your channel and for being generous enough to take the time to teach us new skills…I really appreciate YOU ! ♥️
I appreciate you too! ❤️ Thanks so much for all your kind words! :)
I have a question? What is plastic wrap for? Thank you.
I just learned another great method. The chocolates look fantastic. I will give this a shot!
Thank you! Yeah give it a go! 🤩🤩
This is very satisfying to watch 🍫 working with chocolate is messy but she works so neat compared to my current pastry sous!! Definitely going to subscribe 🔥
Oh wow that is such a compliment because I feel I’m so messy and have a goal to be cleaner! 🤩🤩🤩
they look awesome!
Thank you!!
Just got some molds with your link ☺️👩🏼🍳
🥰 thanks!
Btw, the tip about the heat gun is brilliant! I've always had to reheat over a bain marie or microwave and then seed it . . . such a pain! Your tip is much faster!
Ohhh yes, the heat gun is a game changer!!
A huge thanks from Paris. Very interesting and precise method. Great resuilts. And you're so cute ! Only hapiness. Take care Brittnee
Thank you! You too!
Watching your videos is so satisfying. I can't wait to buy some polycarbonate moulds next week. Not sure I'll be using silicone any more. Thank you!
Aww thank you! I’m so glad! 😃 you’ll love them!
Very informative video and chocolate looks so pretty!
Thank you 😋
She is so so pretty ❤
🥰🥹
Thanks for sharing this knowledge, now i can try making some, bought one of the polycarbonste molds to try.
Have fun! That’s awesome!
Both of them look good. Great job
Thanks! Glad ya like em!! 😁
Thank you for sharing your knowledge and great work 🎉❤🎉❤🎉❤🎉
Of course! Thank you 🥰
So so satisfying to watch !
Thanks! Glad you enjoyed!!
wow!!! Beautiful. I was CRAVING for you to cut one open and show up close inner layers :D
Oh my goodness...that is annoying, why didn't I!!?? lol! I have been in all of my latest videos! 🤦🏼♀️
@@BrittneeKay i was craving, meaning mmmm it looked so beautifully delicious.. all good. wonderful vids!
@@drblaneyphysics Hehe thank you so much!
Thank you for this video I have one of these molds and was wondering how to get my chocolate out
You’re so welcome! I hope it helps, keep practicing too! Sometimes it’s tricky!
Love your videos! Very inspiring to try making chocolates myself!
Thank you so much! I'm so happy you're going to start making chocolates! 😃
Great tips and tricks! Also good choice of music!
Thanks! 😁
Hi Brittnee. Thank you for your video. I've just had a major disappointment making a batch of filled chocolates. They wouldnt come out of the mold. Tried to put some heat on bottom to try and facilitate 'eviction' which made it worse. Landed up cutting up my mold to individually to prise them out. 😢 Dont know what I did wrong but will see if following your tutorial will help. I must add that I dont have your temperature meter nor hair drier so check liquidity and return to microwave when I judge the chocolate is becoming a little too stiff.
What kind of mold did you use that you were able to cut it up!? 😄 Ugh I'm sorry, that is frustrating! I have had troubles getting chocolates out of molds too and it is really annoying. Usually heat doesn't help, but usually cold does. So popping them in the freezer for a while until you can knock them out is better than melting them out. Though, either method is a last resort, but at least if they stay in tact you can eat them rather than throw them away.
I would definitely invest in a thermometer, it is crucial when tempering chocolate! You can start with a pretty inexpensive laser one from Amazon. You can also get a hair dryer for around $15 so I recommend that as well. My advice is to practice tempering and get really comfortable before molding chocolates to avoid disappointments! 😃
Amazing. Thanks for the great presentation and spirit.
You're welcome! Thanks for the comment! 😃
Thank you for the video! It’s the best video out there for molding chocolate!
One question though: why do we need to set the mold on its side to set? What advantage does that grant?
Thank you! 🥰 it allows the shells to cool evenly without trapping heat underneath. You can also prop them up above the counter on something, just as long as air can get around the full mold!
@@BrittneeKay oooh perfect thank you for your reply!!
@@Amoor522 of course! 🙂
Very pretty!
Thanks!!
Oh My... Excellent video. Help me so much. Tks!
So glad!! Thanks for the comment :)
thank you so much your videos are incredible!!
Thank you! ☺️☺️☺️🥰🥰🥰
Happy Easter thx very much
God bless
Same to you!
I enjoy watching you make Bonbons . Where can I buy supplies , like color dusting?
Thank you! Check out more of my decorating videos! I like all the supplies always in the description box! 😃
Excuse me Brittnee Kay I have a question can you make these chocolates using natural dark chocolate with peanuts inside?.
Sure! You can fill molded chocolates with anything you want!
Really love your video’s I am going to start mine next week ❤
Thank you, appreciate it!
so beautiful
Thank you! ☺️
those look gooood!!
Thank you ☺️☺️
Thank you ☺️☺️
Beautiful!
Thank you! :)
I just started watching your videos and love them! I do have a question... after you remove from the fridge, can they stay on the counter and be fine so long as it's not overly warm? I ask since I'd love to gift some to family.
Thanks so much!! Yes, they should be fine at room temperature as long as your room temp is pretty cool, ideally 71ºF or below. The chocolate will be great at that temp. The fillings will vary depending on what is inside, but if you plan to gift them quick and have people eat them within a week I'd say that you'll be fine. I can't give specific advice unless I have an exact recipe and have tested it myself, which I am not equipped to do. So follow these guidelines loosely :)
Thank you this was extremely helpful ☺️
I’m so glad!! Thanks for your comment! ❤️
Hi Brittnee, thanks for these videos. Well done. I'm going to trying my first batch of bonbon's and was wondering why you put the mold on its side when setting the chocolate. Why not flat?
You're so welcome, glad you enjoy! It is just so that the shells cool evenly, setting the mold on it's side allows airflow around the whole mold. You can also set upside down propped up on top of other molds so that air can flow under as well! : )
Thanks for sharing
❤
You are so welcome 🙂🙂
Hi, i'm from Brazil and I want to do something New in this easter like this paintings! I loved your video, subscribed! 💜
Aww thank you! So glad that you’re here 😊
So sweet..good job..
Thank you 💛
Hi , I use desame mould to do, pls can you tell me why they stake to the mould when turning them over ?
Something must be a little off in your process…could be temperature, storage, polishing of the mold, etc. Check out my video on my full molding process’
Thanks @BrittneeKay for this video; I really enjoyed it. Out of curiosity, how thick are the polycarbonate molds? I want to avoid buying ones that are too thick (as I won't be able to twist them like you've done here to get the stubborn ones out) yet not so thin they're fragile, floppy and eventually break.
Polycarbonate molds are pretty thick, thick enough to not bend while you're working with them, which is great. I know what you mean, at first I was intimidated because I was scared I wouldn't be able to get the chocolates out. But don't be scared, focus on mastering tempering. As long as your chocolate is tempered well they will come out!
Your other option are plastic molds where you can basically force any chocolate to come out. But I don't recommend these. If you're really interested in chocolate making I would just go for the polycarbonate!
Very Nice Job there Ms. 007 Goldfinger!!!! (ha-ha)
Lollll
Thanks for the close ups
Glad you like them!
vous êtes une artiste et merci pour tout.j'aimerai bien apprendre de vous.
merci et vous êtes les bienvenus!
Thank you for your response, I will try a few different bottles.
You’re welcome!
Hi, I was very happy to see your video. My question is , why My chocolates doesn’t cames out . ? They stak in the mold ? I use the molds like yours. Be happy to hear from you. I am from Malta. Thanks
Most likely the chocolate isn’t tempered correctly, they haven’t contracted all the way, or the mold isn’t clean. What was your process exactly and maybe I can help! 🙂
Wow it amazing❤❤❤❤❤
thanks so much!
Yall know what im about to make with this hahaha
What?! 🤔
Hi
I love your videos! Perfect demonstrations in all of them! Just want to ask why you put the molds on their sides after filling the shells? Looking forward to the rest of your videos❤
Also the brownies won't mold or rotten after a while?
Thank you! 😊 I just put them like that so there can be airflow to help the chocolate cool evenly. You can also place them upside down on top of something along the edge so air can get under but I find this easier 🙂
@@BrittneeKay
Got it! I thought that if you kept it on one side, that side of the chocolate would be thicker. I actually took a course online, but I feel I'm learning allot more from you! Thanks🥰
@@LindaSweis Aww that makes me happy, thanks! If your shells are nice and thin as they should be by the time you set it up on it's side the chocolate is really not moving because it's already setting up! :)
Great video. Thanks. Where should I keep it in the freezer? How long?
No not in the freezer, just at a cool room temperature is ok but it depends on your filling really. I can’t say the shelf life unless I know exactly what’s inside and tested it myself, which I don’t do. For me I usually eat my chocolates within two weeks and I’ve never had a problem!
Muchas gracias por tanta información tan bien esplicados 🙏❤
¡Por supuesto! ¡Gracias por ver! :)
Hi! Thank you so much for sharing this video!! I am learning so much!! Just have one question - for how long do you allow the centres to rest before capping them again with tempered chocolate?
Hi you’re so welcome, happy to help! Ideally you will let them sit overnight in a cool area (like a wine fridge around 55-60 F) but not everyone has it available so if you’re just making them for fun I’d just give them a couple hours at room temp to set up and then cap!
The more serious you become with chocolate the more detailed you’ll be but that’s a starting point! 🙂🙂
@@BrittneeKay thank you soooo much!! 🤗
Of course!! : )@@saumyalakhotia7626
brilliant
Thanks!
Great vid 🍮
Thanks so much!!
Thanks for spatula tip.. ☝🏽
Of course!
Amazing
Thanks!
Do you have the recipe for espresso caramel? That sounds divine! Thanks for the video.
Yes! It's a very simple adjustment to a ready-made caramel. You can download it within this recipe here:
brittneekay.com/recipes/pumpkin-espresso-entremet/
or email me at brittnee@brittneekay.com
😃
@@BrittneeKay Thank you so much! You are awesome!
@@juliemeyer1968 ☺ Thanks, I'm grateful you're here!
Loved your video. I'm from Brazil and is really difficult find some good explanations here. If it's possíble, can you explain how do you keep you ganache fluid to fill the cavits nicelly?
Thank you!! Yes, you can make the ganache fresh after creating your shells so that when it reaches the perfect piping texture you use it right then. Or you can gently rewarm it. This is for basic ganache with just chocolate, cream, and butter. With more complicated ganaches you wouldn't want to rewarm them. But if you are just practicing and not yet worried about shelf life this will be just fine!
@@BrittneeKay Thanks so much!!!
@@cachosviajantes8153 Of course!! :)
1. Plastic scraper will protect your molds and keep scrapped plastic away from mix.
2. Any battery device that vibrates, such as old phone, vibrating sander tool, compact hand held back massager, will be a much quicker and easier air bubble remover.
Amazing eyes btw.👍
Thanks!
Hi Brittany, I've been working on Northern lights designs in my chocolates. After I paint my colored cocoa butter in the molds, and let them set up, when I pour in the chocolate shell, the colored cocoa butter in the mold, seems to melt up the side and sometimes when I pour the extra chocolate out it pours all the chocolate out of some cavities.
I thought the cocoa butter was tempered
If while I'm painting the cocoa butter starts setting up does it go out of temper as it cools? Ps thanks for your patience and help, I appreciate it all.
I love this design...
Hmm I've heard a couple people tell me they've had this problem and I have never experienced it myself. But my best guess is that it isn't properly tempered which means it has a lower melting point and when you pour the chocolate shell it is melted and running. Either that or you are pouring your chocolate shell at too high of a working temperature. Those are just guesses, it's hard to know for sure since I'm not there with you during the process.
What kind of cocoa butter did you use and did you do a temper test? What kind of color did you use in your cocoa butter?
@@BrittneeKay Navitas cacao butter, homemade oil based, food coloring for chocolate. Or a dry powdered jelife food dye
It could the food coloring that is the problem. There is a reason I think powdered color is preferred because you aren't then adding extra liquids to the cocoa butter, which will change the final texture. @@birdsnbirdbaths-fd9qd
Nice!
❤️
Watched as many videos of making bonbon chocolates and finally found one easiest recipe🥹🤍 such a beautiful video thank you!!!
Aww I'm so glad! Thank you, glad that you're here! ❤️
Have you ever tried using a heating pad set on low covered with a small kitchen towel to maintain your chocolates temperature?
I haven't but it sounds like a good idea! : )
Soooo Shiny!
🤩
Great video, thanks for sharing with us. Just one question if I may?? I notice you use lemon extract to spray the gold powder instead of using cocoa butter. Does the lemon extract alter the taste of the chocolate shell, or the filling inside?
Thanks again.
Thanks! You sometimes can taste a bit of the lemon. I actually like it, it isn’t too strong. For sprayed metallic powders you can also use 200 proof ethanol which would have no flavor at all. 🙂
Thanks so much for your reply, I'll give it a try.
@@stampinstyledotcom Of course! Good luck! :)
So I use enjoy life Chips which are vegan and my favorite chocolate chips! The truly are the best tasting in my opinion, but it’s not like fancy couture chocolate or anything so is that why when I make truffles or anything needing a shell I don’t have to worry about tempering it so perfectly or using that temperature gun to make them? They always turn out shiny and taste great.. I’m just wondering if it’s because they’re vegan? Anyway, great tutorial.. love all the ASMR-ish sounds it made! Thanks for sharing.. love your Chanel
Not sure if it's because they're vegan or maybe just a great formulation! But as long as you love them that's what matters! Thanks for the comment!! :)
Gorgeous! Very festive. Can I use the golden powder in the silicone moulds without mixing it with the lemon mixture? Would it work?
If you just dust it on it will create a very subtle sheen/sparkle. It isn’t quite the same effect but it’s nice. I like this because it’s more noticeable! 🙂
@@BrittneeKay Thx for the reply 👍 and it is ok to use silicone moulds right? I do no have the ones u used in the video.
Yes for sure! They're tricky because they're flexible but you can definitely use them! :)
@@BrittneeKay Thx much🙏
Brittanee your suggestion of a polypropylene bowl for tempering in the microwave was dishwasher safe but not microwavable??? Can you please tell me where to get the kind of microwavable bowl you have in the video? Thank you!
Don't worry, that polypropylene bowl is also microwave safe! Polypropylene is a high temperature material and can be heated up to 250 degrees. You're safe to buy and use that one, it is what I use, and is from a Amaury Guichon's pastry shop.
Thank you for sharing
Of course! Thank you for your comment!
You are the best
What is the name of that tray you use to un mold the chocolate. Tx
Thank you! That little tray is from a store in Australia 😄 so sadly it’s hard to share
Thank you again 🌹
Hi I just wanted to know once you do the filling how long after do you wait to start capping off the chocolate
Best practice is to let the filling crystallize or settle for 24 hrs, but if you are just practicing or making bonbons for fun really you can cap as soon as the filling is firm enough. :)
What do you think will be the reason the painted colored and dried cocoa butter running along with the chocolate when you flip the mold ?
Did that happen to you?
My guess is that the cocoa butter wasn’t tempered properly so has a lower melting point or your chocolate couple be too warm going into the mold and melted your cocoa butter?
I like the spray bottle method the best. I’ve made a lot of chocolate lollipops in the past, and I’ve been always told to pop them in the freezer to set. It’s always worked perfectly, but lately I see many videos where they are left at room temperature to set or like you did in this when you put it in the fridge instead. Can you explain why
You don’t use the freezer?
The freezer has a lot of moisture and that can really negatively effect the finish of the chocolate. Ali g with that, the freezer is just too cold and can cause cracking in the chocolate!
@@BrittneeKay thank you for taking the time to reply! These molds that you used, if I don’t want to fill them with anything and I want to make let’s say a solid heart, it’s ok to just fill with chocolate, right?!
Of course! :) Yes, you should be able to do that just fine. But I recommend letting them set up for maybe an hour or a bit more at a cool room temperature before popping them into the fridge to contract. This will help them cool more evenly since they are going to be thick solid chocolate. Uneven cooling can cause streaking. Oh another thing that'll help them cool evenly is propping the mold up so that airflow can get underneath as well, so that warmth doesn't get trapped. Hope this helps! Let me know how it goes! 😃@@elsa.g.cabrera
Hey, I am wanting to make filled chocolates with different flavored centers. my thought was to make some thin powdered sugar glaze and use essential flavor oils but wondered if you have any other recipes or better ideas? I want to make for example lemon, lime, or orange. you can buy glaze online in piping bags for chocolate but I want something more handmade.
If you're looking for something creamy like that for the filling you could do a buttercream truffle. It is essentially buttercream frosting and you can add flavors in different ways. You can use pure extracts from the store or even make homemade puree from fresh fruits or squeeze the citrus juices fresh. The thin powdered sugar glaze I think would be too fluid and sweet for the filling, but buttercream is thicker and has more flavor to it. You can find a buttercream truffle recipe online pretty easy and try one out! I'd give you one, but I'm not a huge fan of buttercream truffles. Hope this helps!! 😃
@@BrittneeKay thank you
@@mrwinkel of course!
Beginner here! Have all the things I need to start! Just one quick question: why do you let the shells set with the molds standing up instead of laying down?
Love your videos! ❤
Hi, welcome! 😃 I just set them like that so the air can circulate around the full chocolate which helps them cool more evenly. It is mostly a precaution or preference, they can also most of the time be totally fine to lay flat as long as your chocolate isn’t too warm when you fill the mold 🙂
How long do you allow the chocolate to set at room temp before putting in the fridge? How long do you put in the fridge with the plastic covering? thanks!
I usually just let the mold sit at room temp until the chocolate begins to set up (it will look dull and no longer be wet to the touch) and then cover them and let them crystallize in the fridge for around 30 minutes to pull from the mold! Hope this helps! : )
I wanna start making some chocolates but i dont knw what brand to use and the colours. Thank u
Keep watching my channel! I have so many recommendations and links and tips that will help you! I used Callebaut chocolate and Chef Rubber ore colored cocoa butters mostly right now! Try them out, you’ve got this!
Thanks!
Of course! Thank you, you're so sweet!! 🤩🥰❤️
I had to research to see what this is, I've never received a "thanks" before, you're my first one!! I really appreciate it, you just made my day. 🥲🥰
@@BrittneeKay I appreciate the time you bloggers take to share your knowledge with the rest of us! It’s the least I can do to show my appreciation for your knowledge and time. Thank you!
@@juliemeyer1968 Thank you! Just know I really appreciate you too!
Fantastic video. If the chocolate is still too thick at 32C, could it possibly be that my thermometer is inaccurate? I'm using Callabaut 811 54.5% chocolate, and an inexpensive digital probe thermometer. I've tried the microwave method twice. The first time the chocolate seemed to be tempered, but it was too thick to pour properly. The second time, it was still too thick, and unfortunately wasn't tempered either (I swear I didn't bring it over 32C, though!). Very frustrating. Any additional tips would be greatly appreciated!
It could be a thermometer problem, but it also could be other things. You could have overtempered your chocolate and it is getting thick...but I don't think this is your problem by what you've told me. Because it sounds like you said you used the microwave method but tried to keep the chocolate overall under 32ºC...
So, the half of the chocolate that you melt should and needs to go above 32 for the method to work. The melted chocolate has to reach higher temperatures in order to melt the correct stable crystals we need to develop. Honestly, when using the microwave method you don't need to take the temperature, just focus on melting half of the chocolate in the bowl, that's it. So I think the reason your chocolate is thick is because you actually never got it warm enough.
With that being said, I don't often use the microwave method when I'm working with things like bonbons. I will use it here or there in a pinch or if I'm making something like chocolate decorations. I would recommend you try out the seeding method, it is super reliable. Isn't quite as easy as the microwave method but pretty close!
@@BrittneeKay thanks! Yeah maybe I've been too worried about keeping the chocolate at or below 32C. I'll give your advice a try, and will also think about the seeding method. I'm fine spending more time on the process if it means it's more reliable.
Yes for sure! Sometimes chocolate is really confusing, I can see why you were fixated on the 32C. But actually reaching higher temperatures is very important in tempering chocolate! Give the microwave another try and don't measure the temp and full melt half and see if it works! Yes and also seeding! : )@@dflosounds
@@BrittneeKay update: I wasn't able to get the microwave technique working for me, but the seeding method worked great! I've finally made my first ever, properly-tempered bonbons. You should've heard the audible gasp I made when they all effortlessly fell out of the mold 🤣Your videos helped a ton, thanks!
Ohhhhh my gosh, I'm excited for you!! I know that exact feeling when they drop out!! 😃 Congrats, so glad I helped! @@dflosounds
What kind of scraper do you use for cleaning your molds after you pour? Is that a sheet rock mud knife? Or something more related to chocolate? I need a new one. Thanks!
It is a putty knife! I prefer it over the flimsy chocolate ones! It should be linked in the description!
@@BrittneeKay I love that! Multi purpose tools! I solder silver for jewelry with my creme brulee torch!
haha no way! that is awesome!! @@juliemeyer1968
Hi Brittnee, where did i you get the moulds??? 24 cavities is the most I can find! Also have you can you explain using mycryo to temper pls
Check out the description for these molds, I have them linked in there! 😀 As for mycryo, I will do a video on it sometime soon in the future! Until I can film a demonstration maybe the best place to see instructions would be directly from Callebaut's website: www.cacao-barry.com/en-US/chocolate-recipe/technique/tempering/mycryo
Hope this helps!
@@BrittneeKay I would love to do a course with you,I found the videos excellent
@@siobhanobrienmurphy Aww thank you so much! I am definitely wanting to create a course, but not quite ready for it yet. 😀 One day!
What is other alternative for lemon extract without alcohol
The high alcohol is needed in order for it to evaporate quickly and leave just the luster dust behind!
Im so inspired by you. Unfortunately, I seem to be at a dead end. Ive done everything mentioned in the video and still i cant demold them. Is white chocolate different?
I'm sorry it's been a struggle, that is so frustrating when that happens! The process for all chocolate is the same, only working temperatures are different. Let me start by asking what is your room temperature and humidity level? Where do you store the molds in between steps?
Also, if you haven't seen these videos I recommend watching them. You might discover you missed a small but important step!
Full molding process part 1: th-cam.com/video/45p8wg--0Cc/w-d-xo.html
Full molding process part 2: th-cam.com/video/k6KPZvqNUwI/w-d-xo.html
Thanks
No problem!
Thank you!
Thanks for watching!! ☺️☺️
Hello! Thank you for the video! I am struggling with tempering, it's quite cold at home, and using a marble my chocolate gets cold really quickly, and even if I start collecting the tempered chocolate off the marble at a bit higher temperature, I still have some clumps of chocolate. Even after heating the total mass of chocolate to the working temperature, it still sets up too quickly. I can't get the perfect shells😭
Awww yes I know what you mean! Rather than use your marble you may try the seeding method instead for tempering. It’ll cool down slower than the table but that may be good for you since it’s so cold in your home! Then just be sure before molding it’s always up to working temp!
❤hi Brittnee yes 😊there is a movie called gold finger 007 James Bond I have seen that movie 🍿 more than once .😂
haha yes!!
Query: why rest the the chocolate-filled molds on the side as opposed to face down parchment (I learned this years ago at culinary school)?
It allows the chocolate to cool evenly because the air can get around all the cavities : )
@@BrittneeKay thanks!
@@carathebaker Of course!
Hi Brttanee. Loved the tutorial. I have a couple of questions. 1) When using a piping bag and all the cavities are filled, how do you set aside the bag and not have chocolate run out of it? 2) What happens when the caramel filling mixes with the final layer of chocolate and the bottom of the chocolates become all weird and bumpy? Ill have perfect filled chocolate cavities, and then I go to put on the final layer to close them and the filling mixes with the chocolate. Then my scraper is just lifting the filling out of the cavity. ugh! Any help would be great, Thanks.
You’re welcome! Great questions!!
1. What I usually do is take a bowl off to the side and once I am done using the piping bag I carefully just move the chocolate in the bag away from the top and lay the bag down into the bowl..so the opening is facing up and chocolate can’t run out. Does that make sense? And if I’m doing multiple molds I’ll actually lay down a clean towel and warm it up with my head fun first so that the bag of chocolate is staying somewhat warm as I work!
2. Your caramel must be pretty runny if this is happening. My recommendation is to first chill your shells and filling before capping, but be sure to bring them back to room temp before capping. If your caramel is just runny and that’s the texture you’re going for you may want to try another capping method by using a guitar sheet. I unfortunately don’t have a video on that, but you can probably look one up. You’ll spread a thin coat on the sheet and lay it down on top of the mold and then scrape across it with a scraper. It’s hard to explain here but it’s a method you can even use to cap liquids so it will work for your thin caramel too!
@@BrittneeKay I was looking for guitar sheets just for this problem! Thank you!!! And yes I understand the bowl with the piping bag-tip up. Thanks
Oh amazing!! : )@@shilohwoods4516
You have inspired me to try these! What is your chocolate ganache recipe? How long do you wait before putting the filling in the shells? Do you refrigerate the shells before filling them? Thank you so much for this video!
Great! Ok for a basic ganache recipe I will link my video below. To answer your other questions...the process is different depending on what supplies you have. Usually I do refrigerate my shells overnight, but that's in a wine cooler and the temp is a bit warmer than a regular fridge. You don't want your shells to contract too much from the mold and leave a gap. If you don't have a wine cooler I suggest just letting them crystallize at room temp.
BUT as a beginner, don't worry so much about how long to wait between each step. If you're just practicing you'll be totally fine to make the full bonbon all in one day. My advice would be don't put the mold in the fridge at all until you've capped the chocolates. Once they're capped, let them set up at room temp until they're firm to the touch then move them to the fridge for about 30 minutes to contract from the mold and unmold them. :)
basic dark chocolate ganache:
th-cam.com/video/JJqJycbLj3M/w-d-xo.html@@esthergrissom5422
Thanks Chef from India
Of course! : )
so buetiful
Thank you!!