Hey! I forgot to mention...always clean off the surface of your molds in between decorations :) Also, which mold shape is your favorite with this design!?
@@oglemedaris No, when you are decorating the molds. As you are adding on the different layers of green wipe the surface of the mold off onto a clean paper towel to keep the it clean as you work. You want the surface to be completely clean before shelling!
So impressive, I knew when I first saw your bars I was going to love the design tutorial! Staggering the layers of cocoa butter is such a cool way to get extra use out of 1 color
They look stunning and no need to say I am craving chocolate right now 🤣 My favorite is the caterpillar mold although, I do love them all. You’re my shining star (chocolate version) 😉♥️
Just found your channel in time for the holidays😂😂 I use a lot of cocoa powder. Do you have a video on using the powder with cocoa butter to cover bonbon's and such? Thank you
Chef Rubber is already tempered, but I don't chance it...I temper it every time before I use it. Check out my airbrush tutorial to learn more about airbrushing.
Hi Brittnee! Are all coloured cocoa butter tempered? How can you keep them at 30C temp the whole time? Even those in the airbrush? Is it okay to go less than the proper temp?
Your chocolates look amazing and I love your content. I am far from a professional chocolatier. I just do some around Christmas, like bonbons and chocolate clusters. But I would love to buy some of your chocolates. Where can I find it online? Or do you do that?
No, don't warm up your mold first. I use food grade ethanol. Check out all the videos I linked in the description and they will answer all your questions, I have a ton of free resources and tutorials for you to learn from. :)
Great video Britnee ! I made a Dubai chocolate bar a couple of weeks ago. It was delicious ! Just a quick question - can you freeze the filling ? I had some left over and I didn't want to throw it away so I froze it.
Thanks! :) I haven't tried freezing it! I'm sure it'll be fine...but I do wonder how the crunchy kataifi will hold up...you'll have to let me know once you thaw it! :D
@@BrittneeKay I couldn't find kataifi where I live in the UK, so I used Vermicelli which worked great ! I have a couple of Halloween silicone moulds and I'm going to make chocolates with them and fill them with various things, one of which will be "Kataifi"
Ohh I love that idea! Ah I'm running out of time...I have one themed Halloween bonbon I'm trying to get out to celebrate...I'll write down the idea though maybe next year!
Hehe :) I use Callebaut milk chocolate in this video and I buy mine from a local store near me...but you can buy it from BakeDeco, I've linked it in the description :)
Hi chef I am sorry I know little English can i ask a question?I made Dubai chocolate 3 times. The edges of the chocolate shells are always thin. The middle bottom are fine. What should I do to make the edges thicker?My mold is a 200 gram Dubai chocolate polycarbonate mold Thank you so much
No problem! When creating the edges/shells use the chocolate at a cooler working temperature than you have been, that will help them stay thicker. You can also create the shell and it it looks thin add more chocolate in…so essentially do it twice, one after the other. 🙂
Hey! I forgot to mention...always clean off the surface of your molds in between decorations :) Also, which mold shape is your favorite with this design!?
? Confused? You mean after removed candy from the mold?
@@oglemedaris No, when you are decorating the molds. As you are adding on the different layers of green wipe the surface of the mold off onto a clean paper towel to keep the it clean as you work. You want the surface to be completely clean before shelling!
Will!
@@braiwiberg3957 😄
I find your videos amazingly calming. I love the caterpillar! This technique is stunning
Thank you so much!! 💚
So impressive, I knew when I first saw your bars I was going to love the design tutorial! Staggering the layers of cocoa butter is such a cool way to get extra use out of 1 color
Yeah! Thank you! 💚
They look stunning and no need to say I am craving chocolate right now 🤣 My favorite is the caterpillar mold although, I do love them all. You’re my shining star (chocolate version) 😉♥️
hehehe thank you 🙏😊🥰
@@BrittneeKay ♥️♥️♥️♥️
I bought those exact sphere bar molds for my Dubai chocolate bar! great minds I guess!
Yeah! They look so perfect with it I think! 💚
Love the video! Beautiful and creative!
Thanks 💚
Love these so much 😌
thank you 🐸🐸🐸
Great 💐
Thanks 😊
Much awaited for this video of yours thanks, will deffo try thank you. Just one question where do you get the colour coco butter from??
You're welcome! :D I buy Chef Rubber online, either on their website or Bakedeco (linked in the description below)
Just found your channel in time for the holidays😂😂
I use a lot of cocoa powder.
Do you have a video on using the powder with cocoa butter to cover bonbon's and such?
Thank you
No, I don’t make my own chocolate from scratch 🙂 I use formulated couverture chocolate in all my videos because that is a different specialty 🙃
Did you buy pretempered cocoa butter? Or did you temper all? Whats in the air spray?
Chef Rubber is already tempered, but I don't chance it...I temper it every time before I use it. Check out my airbrush tutorial to learn more about airbrushing.
Hi Brittnee! Are all coloured cocoa butter tempered? How can you keep them at 30C temp the whole time? Even those in the airbrush? Is it okay to go less than the proper temp?
Yes each is tempered and I keep them within working range. Check out my full molding process to learn more info about how I do this 🙂
Your chocolates look amazing and I love your content. I am far from a professional chocolatier. I just do some around Christmas, like bonbons and chocolate clusters. But I would love to buy some of your chocolates. Where can I find it online? Or do you do that?
Thank you!! I only do local custom orders right now, I live in Utah. :) One day I'd love to ship chocolates!
@@BrittneeKay Just let me know.
Pistachio magnifico. Masterpiece...
Halloween is comming can you do some kind of coin chocolate related theme.
Thank you!! I love the coin idea!
What did you use to wipe the mold with to clean before you started? Cotton balls? Really need to know. Did you warn your mold first ?
Can you put luster dust in white chocolate compound? Will it work?
What scrapers do you recommend? Did you place the molds in the freezer or fridge?
No, don't warm up your mold first. I use food grade ethanol. Check out all the videos I linked in the description and they will answer all your questions, I have a ton of free resources and tutorials for you to learn from. :)
Mmm it will take a lot of dust and change the consistency.
My scrapers are linked in the description. Check out my chocolate molding full process part 1 and 2 to answer all your molding questions. :)
Hi Britnee. If I have 1kg of milk chocolate, how much should I keep aside for seeding ?
20% 🙂
@@BrittneeKay Thank you 🙂
Great video Britnee ! I made a Dubai chocolate bar a couple of weeks ago. It was delicious ! Just a quick question - can you freeze the filling ? I had some left over and I didn't want to throw it away so I froze it.
Thanks! :) I haven't tried freezing it! I'm sure it'll be fine...but I do wonder how the crunchy kataifi will hold up...you'll have to let me know once you thaw it! :D
@@BrittneeKay I couldn't find kataifi where I live in the UK, so I used Vermicelli which worked great ! I have a couple of Halloween silicone moulds and I'm going to make chocolates with them and fill them with various things, one of which will be "Kataifi"
@@karatefella Oh awesome, way to be creative! I love to hear when people experiment and find a great solution, thanks for sharing! : )
@@BrittneeKay Oh yes, I made my own Pistachio butter because that's ANOTHER thing I couldn't get !
@@karatefella No way! Nice work!!
I think with added touch with gold and silver dust coin related sweets would look cool. A Halloween treasure chest sort of theme.
Ohh I love that idea! Ah I'm running out of time...I have one themed Halloween bonbon I'm trying to get out to celebrate...I'll write down the idea though maybe next year!
I know your extremely busy. Doing sweets and regular daily life routines. Awsome work
@@johnhayes6414 Thank you! :)
Your very welcome
colin the caterpillat mold! 🤣 what brand of choccie do you use? do you also get that from bakedeco?
Hehe :) I use Callebaut milk chocolate in this video and I buy mine from a local store near me...but you can buy it from BakeDeco, I've linked it in the description :)
can you pass me a link on tempering using the silk? I can't find it
My video using mycryo? th-cam.com/video/99QV4wpOMqI/w-d-xo.html
@BrittneeKay thank you
@ course! 😄
Hey can we freeze bonbons ?
Yes you can! There is a process to keep them shiny by sealing them in a vacuum bag. More info to come on this
@BrittneeKay yes please share the details, I have some stock to freeze..
Hello my one question
This chocolate market how much temperature control
What do you mean?
Hi chef I am sorry I know little English can i ask a question?I made Dubai chocolate 3 times. The edges of the chocolate shells are always thin. The middle bottom are fine. What should I do to make the edges thicker?My mold is a 200 gram Dubai chocolate polycarbonate mold Thank you so much
No problem! When creating the edges/shells use the chocolate at a cooler working temperature than you have been, that will help them stay thicker. You can also create the shell and it it looks thin add more chocolate in…so essentially do it twice, one after the other. 🙂