There's a channel on RUclips called SweetKitchenSkills who does some really cool bonbon designs with an airbrush and colored cocoa - I'd love to see you recreate something from that channel!
I want to make my wife some heart shaped chocolates for Valentine's Day. Would love to see some flavor and decoration ideas. Great video! That 10:1 ratio is great info.
Aw that’s sweet of you!! Here is my favorite heart design I’ve done so far! Valentine's Day Chocolate Bonbon Design | Heart Chocolates ruclips.net/video/OkP4ZT6xgjc/видео.html And for fillings (I don’t have a ton posted yet) check out my playlist!
This is another classic chocolate instructional demonstration video. I just bought some of the items from Amazon (that I didn't have) and created my own colors. Thank you!!
I was able to temper cocoa butter using oil soluble liquid colors. I prefer your method of using powder. My first attempt at coloring lids of chocolate heart shaped boxes turned out pretty good. Lol I got excited . Take care.
Love your videos- I find them the easiest to follow. I painted my moulds with the colored cocoa butter, let them set up, and filled the moulds. When i poured out the excess chocolate, it didn’t adhere to the cocoa butter. Any idea what I did wrong?
thanks very much for your replay. Well I think that either the the covering was to thin or the caramel was to hot because when I took them out the covering was gone so the caramel stuk on the mould.
I love this! As per usual, I can feel the inspiration setting in! I love what you did with the dark green. It never occured to me that I could add the glitter in another color 🤯 But I recently bought the Roxy&Rich baby pink sparkle so I will probably enrich some pink or violet cocoa butter soon! 😉 Your shells turned out sooo beautiful! 🤩 So therefore I already know what my next bonbons design is going to be - have to try this for myself!
Great video! Thank you. Have you got any tips on getting bright colours using dark choc couverture? I’ve got opaque white cocoa butter but no airbrush. Think it can be done? When I painted a mould white with a brush the cocoa butter melted when I added the couverture :(
You're right, you just need to back any color you want to stay opaque with white before molding. The technique isn't wrong, it won't melt when you add the couverture as long as your cocoa butter is tempered properly!
I did have success today with coloring and tempering my own cocoa butter. Thank you very,very much Should I refrigerate my cocoa butter design before adding chocolate to form the shells?
Awesome! Nice job! No need to chill the decoration! Just leave it at room temperature, which should be cool, like 69-71 F. If you put it in the fridge it runs the risk of contracting too much and your decoration can actually slide out of the shell!
amei mas depois de fazer a capinha branca com o lindo colorido posso colocar chocolate escuro ou estraga tudo? peça para demorar mais um pouquinho pois muitas vezes tenho que parar para dar tempo de ler, no mais amei sua aula.
Espero que as legendas ajudem você, me avise se não funcionar! Sim, se você não quiser moldar usando chocolate branco, passe algumas camadas atrás do verde usando manteiga de cacau branca. Então você pode moldar em qualquer tipo de chocolate que desejar!
Ah I'm sorry, that is always super frustrating! What kind of chocolate did you use and what kind of tempering method? What is your room temperature? And what is your molding process?
Hi thank you very much for sharing your knowledge and for helping us. :) I have tried to add colour to my cocoa butter and only colour white it was not successful. Should I change the ration only for white colour? Thank you so much!!
You're welcome! Possibly...did you use liquid white or powder? If you used liquid you will have a hard time adding enough color to truly get rid of the yellow tone. You should use powder white!
Thanks for this video! Why set the mold on its side when it’s cooling? Is it to prevent pooling at the top? And does it being on its side make it pool on one edge? I just made the worst batch of truffles! Haha
You're welcome! It helps the chocolate in the mold cool more evenly without trapping warmth under the mold. No if you're working at the right temp and doing the process correctly by the time you set it on it's side it's already starting to set and will not pool! Oh no..what happened with your truffles?
Hey..thank you for all your work i watched multiple videos and u have give me a lot of information that I really missed.. I have a question What are the colors used for airbrush can i used the same thing that u used in this video for airbrush..i have oil based food coloring from myflavor brand is it ok to use it?
Yes you can definitely color your own cocoa butter just like this to use in the airbrush. Be sure to blend it really well (might consider using a stick blender) and strain it before you spray (or you could clog your airbrush)! I do not recommend using liquid colors to color cocoa butter, but it can work! You just don't want to thin out your cocoa butter too much!
Do you encounter any problems with calibration of the infrared thermometers? I have two infrared thermometers, one from thermoworks specifically listed as a "cold zone" thermometer accurate at tempering temperatures, and I find both tend to disagree with a thermapen actually in the chocolate by a few degrees. I'm wondering if something about the shininess of melted chocolate affects how the infrared thermometer measures?
I haven't ever had trouble with my infrared thermometer, but just for accuracy I have been using my thermapen almost all the time now. It measures in the internal temperature where the infrared only measures surface. Maybe that is the discrepancy you are finding, just because it is the surface.
Hi Brittnee, thanks for your hard work that you put into your videos. So what will happen if I used less colour? And what about if I used the coffee hand blender to blind?
Thanks, you're so welcome! Less color will just give you less color! : ) 10% is a starting point but you can experiment on more or less depending on the look you're going for. For a coffee blender, do you mean a milk frother? You can definitely use that for small amounts if you're needing help distributing the color!
Hi Brittney , I have a question regarding coloring couverture chocolate. How can I color couverture chocolate to be used as drizzle on un molded chocolate bonbons?
You can use either powder color or oil based liquid color! I recommend powder like this one! Just blend it in good with an immersion blender once you heat it then temper it!
Thanks for the great video! If I were to temper the cocoa butter, pour it into a small bottle and let it set, could I later then submerge the bottle in warm water to melt the outer layer for use in chocolate moulds? This is what is recommended for coloured cocoa butter you buy from companies like chef rubber, but I wonder if this works for cocoa butter you temper yourself?
You're so welcome! Great question!! The answer is no, you must retemper your cocoa butter each time sadly haha... Chef Rubber says their cocoa butter is "super beta 6 tempered" and I don't know all the science behind that but it does seem to work to just gently warm their cocoa butters before using. But that is not the case for regular cocoa butter : )
Hello, great video! I was wondering when placing your tempered chocolate onto the molds, do you first have to wait for the cacao butter to set on the molds? Also since i am w/out a heating cabinet and since you have to maintain the butter at working temp, i assume its better to temper your chocolate and have it be ready by the same time your cacao butter is ready, to not loose any temps. Whats your recommendation on what to start with to make sure you keep everything you're working with at working temps?
Great questions!... 1. Yes, before shelling the bonbons with tempered chocolate you need to let the cocoa butter set up. But "waiting" for the cocoa butter to set up really is misleading because it's going to set up whether you like it or not before you get a chance to mold, I promise. If tempered correctly it will set up in a couple of minutes! 2. Actually the opposite...the more things you have tempered sitting on the counter the more you're going to run around trying to keep everything in temper. I have a warming cabinet but never use it because to be honest, it doesn't do a great job. What works for me is focusing on one or two colors at a time. I tempered my first color and while I'm using it I let my second color start to cool. By the time I'm ready it's usually about cooled and then I quickly temper it and use it...and I just go on and on like that. Things can get chaotic fast and the more chaotic things are the less careful you are with tempering or keeping things in temper and then you don't end up saving any time anyway! : ) So, one thing at a time. You can still work efficient, just don't do too many things at once 3. I'm assuming your last question is about equipment? Honestly, all you need are microwave safe bowls and containers and a heat gun. Even this past Christmas making 9 designs and 9 filling flavors from home I tempered each cocoa butter with the microwave and heat gun. And I even only pulled out my chocolate warming tank when I was shelling more than 5 molds at a time. Otherwise these things just aren't necessary! Hope this helps!
Thank you! Your answers gave me a better understanding of how I can be more efficient when making my bonbons. One other question I had was about the color powder. Since it doesn't have titanium dioxide and therefore can't be seen in dark chocolate, what food color powder would you use to paint dark chocolate bonbons?
Of course! You can buy white powder (titanium dioxide) and add it to your color or you can pant the background white before molding in dark or milk chocolate. I usually use the pre-colored white cocoa butter from Chef Rubber! @@Sid3kick13
Thanks! I think there are some liquid colors available but make sure they are made for chocolate, you can’t just use any kind. They must be fat soluble 🙂
Hej Brittnee, Been enjoying your videos and have started experimenting. I tried to do a multi- colored white chocolate shell and tried to color cocoa butter with some Roxy & Rich powders (50g cocoa/5g powder). Wiped my molds with vodka before hand. When I unmolded the bonbons some of the cocoa butter coloring remained in the molds. I'm trying to trouble shoot the problem and wonder if you have any suggestions. I did lose track of the cocoa butter while in micro . I feel i could have schorched it/ lost temper? Do you think i can still use this colored cocoa and re- temper or should it be tossed. Sincerly, Fan in Sweden, Chris
Hi thanks! Hard to know exactly but yes my guess is the cocoa butter is out of temper somehow when you put it in the mold. Don’t throw it away yet, maybe try the full process again and see if you get the same result. If your mold was clean and you kept the mold cool throughout the whole process things should have been fine!
If you have a blow dryer (for your hair) you can use that! : ) If you don't have that then you can use a hot water bath or double boiler, but you need to be very careful of any water and also that the temperature doesn't come up too high!
How do you store your remaining cocoa butter chocolate? If you put the molded colored chocolate in the fridge for 20 minutes, does it melt in your hands?
I store the leftover cocoa butter in that same plastic container with the lid I temper it in. It keeps in a cool room temperature in the pantry away from sunlight. A cold chocolate won't immediately melt in your hands...but eventually it will because your body temperature is too warm for chocolate :)
No it won't easily melt, it will eventually melt if you let it sit in your hand. Properly tempered chocolate will take longer to melt in your hand, but all chocolate will melt. The fridge just makes the chocolate colder which will slow down the process more but won't stop it@@borzchannel
Thanks, you too! I’m not sure, it depends. I like to stick to brands that are specifically made for chocolate. It needs to be fat soluble. But, there is one way to find out and that is to test it! 😉🤩
Hi Brittnee! I’m a new subscriber. I absolutely love your videos. I’m also very new to candy making. I was wondering since I do not have a warming cabinet, when I’m working with chocolate and or cocoa butter and I need to keep it at a certain temp as I work could I put a heating pad on my counter (on low temp) and set my chocolate or cocoa butter containers on that to help keep it warm? Thanks!
Hi! Welcome, happy to have you here! 😃 Yes! You can totally use a heating pad, just make sure it doesn’t go above 32c. For cocoa butters I just keep them warm with my handy heat gun. For chocolate I usually use a warning tank, but you can also just use a heat gun for that as well!
They both work just fine! But I have switched to this one and I love it! www.avantlink.com/click.php?tt=cl&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=9dbfe4a4-ad79-45f2-9709-8a889f9521d9&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F
No I don't keep my molds cold in the fridge. I just use my molds at room temperature, but your room temp does need to be cool...around 69-71 F if possible.
Thanks, I’m so glad! The type of food color you must use has to be oil soluble. Most are powders, but I think I have seen some liquid ones. Regular food colors are usually water based and will not work. It’s best to stick with colors specifically made for chocolate work!
10% is just a general rule, a starting place. In for liquid colors I would say do it by eye based on the color it produces, but less is better in my opinion because you’re adding ingredients to your cocoa butter. See my latest video on cocoa butter color tests: ruclips.net/video/4TwjHjo2TKg/видео.htmlsi=ivcP7gK4fj_Gg-ir
You’re welcome! 🙂🙂 It should work, it needs to be fat soluble, which I believe oil based is. But something I think it’s best to stick with brands that are made with cocoa butter specifically in mind! It’s always good to experiment though so give it a try with a sample amount and see what happens! 😃
You can fill the mold essentially right away. By the time you temper your chocolate your cocoa butter decorations will be set up enough at a cool room temperature to fill the mold!
VIDEO REQUEST: Great video thank you nice and straight forward. Can you do a video or link to a video that shows the next step to add into milk, dark, and white chocolate to temper it. Also a video on how to thin down the chocolate to dip things like ice cream bars. Thank you so much your straight forward informational and instructional videos! …what’s your thoughts on the ezzetemper machine thingy. Sorry I don’t know how to spell that name. it basically looks like a basic melter to the set temp for the correct crystals. Thank you so much!
@@BrittneeKay or something similar that’s perhaps a cheaper way to do it. I’ve been doing it manually like your method for a week now and it’s working great. Thank you. I just would like perhaps a similar method to the easy no fuss machine. Also perhaps some alternative ways to use the cocoa butter? Example that video request for dipping ice cream bars or other applications for it with chocolate. Thank you so much. Enjoy your videos because they get right to the point!
I love you and all your videos. My cocoa butter is a lot thinner which causes it to run in the mold when i try to make a design. Any idea why this is? Its 100% cocoa butter and it tempers correct because it does go hard and comes out of the mold just fine. But the designs always fail because its too runny. Any idea what could cause this? Thanks so much in advance!
Hmm that is interesting! It sounds like it might be a bit too warm. What temperature are you warming it to before working with it? Also are you adding colors to it? Adding color using powder should thicken it up a bit as well. Also, what brand are you using, just curious?
Hallo Brettnee, wenn ich die Temperierte Schokolade wieder fest werden lasse und im Kühlschrank aufbeware muss ich sie beim nächsten mal wieder neu Temperieren ? Danke für deine tollen Videos Sorry ich bin aus Deutschland und kann nicht so gut English
You can use liquid if they are compatible with chocolate, but I like to stick with colors that are made specifically for cocoa butters. Using a liquid is adds fluidity to your cocoa butter and I've heard of people's cocoa butters running in the mold after shelling and I wonder if that's why :/
I haven't used cocoa butter with silicone but I've sure you can. I don't recommend silicone though because they are so flimsy which makes them hard to work with. Also if you use silicone and cocoa butter and move the mold you could end up cracking your cocoa butter. So I recommend using polycarbonate if you can, if not work with what you have! : )
I can not figure out if the Roxy and Rich dispersible food coloring has titanium. I want to do dark chocolates. Also, can the colors with titanium be used with white chocolate?
The Roxy and Rich colors I used here do not have titanium which is why they are a bit translucent. And I don’t think any of them come with it either, I think you have to mix it in yourself. I’ve been using precolored colors from Chef Rubber which already have it added and it’s so convenient! And yes you can use titanium with white chocolate!
Ok so my white chocolate layer keeps melting my cocoa butter color layer and ruining the design. How cool does the white chocolate need to be to not melt the color? I asked google but couldn’t get a clear answer. I thought I cooled it down to 25 degrees before I poured it?
I have seen people having this problem and usually it is a cocoa butter issue. Did you temper your cocoa butter correctly? What did you color your cocoa butter with. I am seeing a lot of people with runny cocoa butter when they use liquid food colors like Colour Mill. As for the white chocolate, the working temperature is 29-30. Your cocoa butter should not melt or run if you use the white chocolate at that temperature and the cocoa butter has been properly tempered. Does any of this help? It's sometimes hard to troubleshoot without being there and knowing your whole process!
I recommend only using colors made specifically for cocoa butter, especially liquid because it can mess with the consistency of your cocoa butter and how firm it sets up. I say don't bother with liquid, either buy precolored cocoa butter or stick to brands like Roxy & Rich powders. :)
@BrittneeKay awesome! Thank you for getting back to me so quickly, I really appreciate it! Whenever I'm about to work with chocolate, I binge all your videos as a guide. Thank you, for your videos. Thank you, for you!
No I don't have a specific white chocolate video...but I do have tempering charts that I follow that I've linked in all of my latest videos! So you can use the seeding method and follow the temps for the white and you'll be good! :D@@elizabethlindor9512
What are your favorite colors, tell me down below! Also, what kind of bon bon designs do you want to see me create in my upcoming videos?
teal!
@@brittneeconlin4915 same!
There's a channel on RUclips called SweetKitchenSkills who does some really cool bonbon designs with an airbrush and colored cocoa - I'd love to see you recreate something from that channel!
I'll check it out! Yes I am prepared to pull out my airbrush very soon! Cannot wait to come up with so many designs!
I love green, green, green, and light green.
I want to make my wife some heart shaped chocolates for Valentine's Day. Would love to see some flavor and decoration ideas. Great video! That 10:1 ratio is great info.
Aw that’s sweet of you!!
Here is my favorite heart design I’ve done so far!
Valentine's Day Chocolate Bonbon Design | Heart Chocolates
ruclips.net/video/OkP4ZT6xgjc/видео.html
And for fillings (I don’t have a ton posted yet) check out my playlist!
Loved this and all the tempering with cocoa butter. I'm very new and this really helps
Yay!! I’m so glad it helped! 🙂
You inspired me a lot
Because of you I understand where I was wrong while making chocolate. Thank you so much.
Aww so happy to hear it!! 🩵
You're becoming my solid guide for all things chocolate. Great video!
🥹 I'm honored! 💚
This is another classic chocolate instructional demonstration video. I just bought some of the items from Amazon (that I didn't have) and created my own colors. Thank you!!
Awesome!! That’s exciting!
I was wondering why my colours were not opaque like i see some other videos with their perfect coverage. Now it makes sense. Thank you😊
You're welcome! Also, you can either back colors with white or add white into the color!
I was able to temper cocoa butter using oil soluble liquid colors. I prefer your method of using powder. My first attempt at coloring lids of chocolate heart shaped boxes turned out pretty good. Lol I got excited . Take care.
Oh awesome! Glad it went well! Yay! 🥳
SOOO helpful and such pretty results!!! Thanks for sharing ❤
Aww thank you and you're so welcome! :)
Thank you 🙏 ❤
You’re welcome! 🥰
Thank you for sharing your amazing ideas and for your time
Thank you for your comment! 🥰💚
Wow, that was all new to me. That was fun.
Thanks! 😃
wow so eye catchy an refreshing..............
Wow thank you!! 😃💚
@@BrittneeKay show us something with galaxy colors blues and blacks
@@elixirforlife4771 love this! I will definitely do a galaxy asap!
Very clear instructions, thanks Brittney
You're welcome!
I've been looking for a video like this for a while, extremely helpful. keep up the good work!
I’m glad you found it! Thank you!! 😊😊
Congratulation Brittnee! Good job .
Thank you!! 😊😊
Wow! Those are stunning! Thank you for the great video!
Thank you! 😊💚🤩
Beautiful disain. Many thanks 💯❤❤❤
Thanks so much, my pleasure!
Very Nice and Instructive. Thank you
You are welcome!
Thank you - this was great! Greetings from Norway!
You’re so welcome!
Love your videos- I find them the easiest to follow. I painted my moulds with the colored cocoa butter, let them set up, and filled the moulds. When i poured out the excess chocolate, it didn’t adhere to the cocoa butter. Any idea what I did wrong?
Are you saying that the warm chocolate just ran out of the mold and off the cocoa butter, leaving no shell?
Thank you for sharing your knowledge.
My pleasure! Thank you for your support! 🥰💓
Perfeito, vc explica muito bem,com calma e detalhes. Gratidão
Salvador-Ba
Aw thank you! ❤️❤️
Loving everything you do so far!! Love the description you give!
Thanks! 😊 That means a lot!
Have you got a video we're you fill those green shells brittney please
I don't have a video filling these specific shells but check out my channel where I have videos on filling so many of my other designs! :)
Very Cool, love the colors.
Thanks! 🙂😃
Another great creation. I love the colors.
Thank you!! 😌💚
thanks very much for your replay. Well I think that either the the covering was to thin or the caramel was to hot because when I took them out the covering was gone so the caramel stuk on the mould.
Ohhh ok! Yeah my guess is the chocolate might be too hot because the covering being too thin would only cause cracking not sticking I think. :)
Thankyou it was so easy learning this skill from you u explained it so well rgankyou xt
Aw thank you! You’re welcome!
First time to see you video I love your explanation for each step
Thanks
Awwww thank you! Glad that you're here!!
Thank You a lot Brittnee
You’re so welcome!
Thank you Brittnee 🌸It was an interesting video 🌹
You're welcome! Glad you enjoyed! : )
Sehr schön sieht das aus. Danke für das Video. Like 🤗👍
Aww thank you!
I love this! As per usual, I can feel the inspiration setting in! I love what you did with the dark green. It never occured to me that I could add the glitter in another color 🤯 But I recently bought the Roxy&Rich baby pink sparkle so I will probably enrich some pink or violet cocoa butter soon! 😉 Your shells turned out sooo beautiful! 🤩 So therefore I already know what my next bonbons design is going to be - have to try this for myself!
Oh I’m so glad! Thanks for the comment! I can’t wait for you to add that link glitter in, that’ll be fun!!
Great video! Thank you. Have you got any tips on getting bright colours using dark choc couverture? I’ve got opaque white cocoa butter but no airbrush. Think it can be done? When I painted a mould white with a brush the cocoa butter melted when I added the couverture :(
You're right, you just need to back any color you want to stay opaque with white before molding. The technique isn't wrong, it won't melt when you add the couverture as long as your cocoa butter is tempered properly!
I learned something new. They look great! To good to eat!
Awww thanks!!
I'm starting a new business, and this video helped me a lot 😊 tks!
I'm so glad! ❤️
Very informative. Thank you
You’re welcome!
Thanks Brittnee ❤❤🇩🇿
Of course!
Great teacher !!!
Thank you! 😃
You are making amazing content .. keep making amazing desserts..Love from india
That means a lot, thanks!!!
Your videos are like addiction to make
At least one a day 😅
Thanks in advance for the information 😊
haha I love this! I wish I could film a new one per day for you guys! I would love that! But thank you for watching, I'm so glad that you like them! 💚
Such nice work ♥️
Thank you 🥹🥹🥹
I did have success today with coloring and tempering my own cocoa butter. Thank you very,very much Should I refrigerate my cocoa butter design before adding chocolate to form the shells?
Awesome! Nice job! No need to chill the decoration! Just leave it at room temperature, which should be cool, like 69-71 F. If you put it in the fridge it runs the risk of contracting too much and your decoration can actually slide out of the shell!
thank you madam for this informative video
My pleasure! :)
This was awesome
Thank you!! ☺️☺️
amei mas depois de fazer a capinha branca com o lindo colorido posso colocar chocolate escuro ou estraga tudo? peça para demorar mais um pouquinho pois muitas vezes tenho que parar para dar tempo de ler, no mais amei sua aula.
Espero que as legendas ajudem você, me avise se não funcionar!
Sim, se você não quiser moldar usando chocolate branco, passe algumas camadas atrás do verde usando manteiga de cacau branca. Então você pode moldar em qualquer tipo de chocolate que desejar!
🔥❤️🔥 Great video!!
Thanks!! :D
hello yesterday I made some chocolat caramel bombons and I have the most difficulties to get them out of the mould
Ah I'm sorry, that is always super frustrating! What kind of chocolate did you use and what kind of tempering method? What is your room temperature? And what is your molding process?
I enjoyed it alot thanks a lot pretty
Thank you! You’re so welcome!
Hi thank you very much for sharing your knowledge and for helping us. :) I have tried to add colour to my cocoa butter and only colour white it was not successful. Should I change the ration only for white colour? Thank you so much!!
You're welcome! Possibly...did you use liquid white or powder? If you used liquid you will have a hard time adding enough color to truly get rid of the yellow tone. You should use powder white!
Wise advise 😊
Thanks!
Thanks for this video! Why set the mold on its side when it’s cooling? Is it to prevent pooling at the top? And does it being on its side make it pool on one edge? I just made the worst batch of truffles! Haha
You're welcome! It helps the chocolate in the mold cool more evenly without trapping warmth under the mold. No if you're working at the right temp and doing the process correctly by the time you set it on it's side it's already starting to set and will not pool!
Oh no..what happened with your truffles?
@@BrittneeKaythank you for answering me! I really appreciate it. I think my white chocolate is just too warm when I’m using it. :)
@@cristinacassidy604 Of course! Yeah that could be the case!
Hey..thank you for all your work i watched multiple videos and u have give me a lot of information that I really missed..
I have a question
What are the colors used for airbrush can i used the same thing that u used in this video for airbrush..i have oil based food coloring from myflavor brand is it ok to use it?
Yes you can definitely color your own cocoa butter just like this to use in the airbrush. Be sure to blend it really well (might consider using a stick blender) and strain it before you spray (or you could clog your airbrush)! I do not recommend using liquid colors to color cocoa butter, but it can work! You just don't want to thin out your cocoa butter too much!
@ omg thank you so much for all these information 😍😍
@@Nouralhoudakhal you're so welcome!
❤❤❤❤❤❤❤ thank you so much
You are so welcome! : )
Wow!
Do you encounter any problems with calibration of the infrared thermometers? I have two infrared thermometers, one from thermoworks specifically listed as a "cold zone" thermometer accurate at tempering temperatures, and I find both tend to disagree with a thermapen actually in the chocolate by a few degrees. I'm wondering if something about the shininess of melted chocolate affects how the infrared thermometer measures?
I haven't ever had trouble with my infrared thermometer, but just for accuracy I have been using my thermapen almost all the time now. It measures in the internal temperature where the infrared only measures surface. Maybe that is the discrepancy you are finding, just because it is the surface.
Hi Brittnee, thanks for your hard work that you put into your videos. So what will happen if I used less colour? And what about if I used the coffee hand blender to blind?
Thanks, you're so welcome! Less color will just give you less color! : ) 10% is a starting point but you can experiment on more or less depending on the look you're going for. For a coffee blender, do you mean a milk frother? You can definitely use that for small amounts if you're needing help distributing the color!
Hi Brittney , I have a question regarding coloring couverture chocolate. How can I color couverture chocolate to be used as drizzle on un molded chocolate bonbons?
You can use either powder color or oil based liquid color! I recommend powder like this one! Just blend it in good with an immersion blender once you heat it then temper it!
Thank you 😊 I will try that
Of course!! : )@@farahabdulsamad7068
Thanks for the great video! If I were to temper the cocoa butter, pour it into a small bottle and let it set, could I later then submerge the bottle in warm water to melt the outer layer for use in chocolate moulds? This is what is recommended for coloured cocoa butter you buy from companies like chef rubber, but I wonder if this works for cocoa butter you temper yourself?
You're so welcome! Great question!! The answer is no, you must retemper your cocoa butter each time sadly haha... Chef Rubber says their cocoa butter is "super beta 6 tempered" and I don't know all the science behind that but it does seem to work to just gently warm their cocoa butters before using. But that is not the case for regular cocoa butter : )
Maravilhoso....parabéns 🎊
Obrigado!
Nice work
Thanks
Hello, great video! I was wondering when placing your tempered chocolate onto the molds, do you first have to wait for the cacao butter to set on the molds?
Also since i am w/out a heating cabinet and since you have to maintain the butter at working temp, i assume its better to temper your chocolate and have it be ready by the same time your cacao butter is ready, to not loose any temps.
Whats your recommendation on what to start with to make sure you keep everything you're working with at working temps?
Great questions!...
1. Yes, before shelling the bonbons with tempered chocolate you need to let the cocoa butter set up. But "waiting" for the cocoa butter to set up really is misleading because it's going to set up whether you like it or not before you get a chance to mold, I promise. If tempered correctly it will set up in a couple of minutes!
2. Actually the opposite...the more things you have tempered sitting on the counter the more you're going to run around trying to keep everything in temper. I have a warming cabinet but never use it because to be honest, it doesn't do a great job. What works for me is focusing on one or two colors at a time. I tempered my first color and while I'm using it I let my second color start to cool. By the time I'm ready it's usually about cooled and then I quickly temper it and use it...and I just go on and on like that. Things can get chaotic fast and the more chaotic things are the less careful you are with tempering or keeping things in temper and then you don't end up saving any time anyway! : ) So, one thing at a time. You can still work efficient, just don't do too many things at once
3. I'm assuming your last question is about equipment? Honestly, all you need are microwave safe bowls and containers and a heat gun. Even this past Christmas making 9 designs and 9 filling flavors from home I tempered each cocoa butter with the microwave and heat gun. And I even only pulled out my chocolate warming tank when I was shelling more than 5 molds at a time. Otherwise these things just aren't necessary!
Hope this helps!
Thank you! Your answers gave me a better understanding of how I can be more efficient when making my bonbons.
One other question I had was about the color powder. Since it doesn't have titanium dioxide and therefore can't be seen in dark chocolate, what food color powder would you use to paint dark chocolate bonbons?
Of course! You can buy white powder (titanium dioxide) and add it to your color or you can pant the background white before molding in dark or milk chocolate. I usually use the pre-colored white cocoa butter from Chef Rubber! @@Sid3kick13
Thank you so much for this very great video, one question , what kind of paper did you put the left over chocolate on to cool down for reuse?
Parchment paper! ☺️
Why not use silicone molds? Thank you for your videos. I very much enjoy them.
Silicone are flimsy and hard to work with! Once you learn polycarbonate you won’t go back! 🙃
Hiiii love this simply grt❤
N can liquid colour instead of dry colour
Thanks! I think there are some liquid colors available but make sure they are made for chocolate, you can’t just use any kind. They must be fat soluble 🙂
Thank youu for the arabic translation ❤❤
Aw of course! 💚
Excelent explanation. do you know if it's the same method to do this with an airbrush?
Yes it is! After you temper it warm it more to the upper end of 30 C so it stays more fluid and warm as you spray in the airbrush!
That's great can I ask you .which better to use this way or ready colour cocoa butter?
Neither are better, just personal preference! I like the convenience of pre-colored 🙂
Woow 😍😍I like it
Thank you, so glad! : )
Hej Brittnee,
Been enjoying your videos and have started experimenting. I tried to do a multi- colored white chocolate shell and tried to color cocoa butter with some Roxy & Rich powders (50g cocoa/5g powder). Wiped my molds with vodka before hand. When I unmolded the bonbons some of the cocoa butter coloring remained in the molds. I'm trying to trouble shoot the problem and wonder if you have any suggestions. I did lose track of the cocoa butter while in micro . I feel i could have schorched it/ lost temper? Do you think i can still use this colored cocoa and re- temper or should it be tossed.
Sincerly, Fan in Sweden, Chris
Hi thanks! Hard to know exactly but yes my guess is the cocoa butter is out of temper somehow when you put it in the mold. Don’t throw it away yet, maybe try the full process again and see if you get the same result. If your mold was clean and you kept the mold cool throughout the whole process things should have been fine!
Hi Britnee. I just want to know what can I do to bring up the working temperature of the cocoa butter since I don't have a heat gun? Thanks.
If you have a blow dryer (for your hair) you can use that! : ) If you don't have that then you can use a hot water bath or double boiler, but you need to be very careful of any water and also that the temperature doesn't come up too high!
Wow it looks easier than I imagined. What flavor of filling are you planning on using?
Yeah it isn’t too bad if you follow the steps! I actually didn’t fill these ones but they would be nice with something like I think 😋😋
How do you store your remaining cocoa butter chocolate?
If you put the molded colored chocolate in the fridge for 20 minutes, does it melt in your hands?
I store the leftover cocoa butter in that same plastic container with the lid I temper it in. It keeps in a cool room temperature in the pantry away from sunlight.
A cold chocolate won't immediately melt in your hands...but eventually it will because your body temperature is too warm for chocolate :)
Thank you for your answer. all tempered chocolate when put in the fridge for 20-30 minutes it will easily melt without touching it?
No it won't easily melt, it will eventually melt if you let it sit in your hand. Properly tempered chocolate will take longer to melt in your hand, but all chocolate will melt. The fridge just makes the chocolate colder which will slow down the process more but won't stop it@@borzchannel
Good afternoon. Hope your Sunday is going great. My question is can I use my oil based liquid chocolate colors in making colored cocoa butter?
Thanks, you too! I’m not sure, it depends. I like to stick to brands that are specifically made for chocolate. It needs to be fat soluble. But, there is one way to find out and that is to test it! 😉🤩
@@BrittneeKay These are made for coloring white chocolate. I am going to try a small batch. I will let you know how it goes.
Oh cool! Then it should work I believe. What brand is it? @@lauraguynup4555
@@BrittneeKay Choc-Elite from The Sugar Art. Ingredients read organic coconut oil,Yellow 5,Blue 1Lake and Sunflower Lecithin (the color is green)
Nice!@@lauraguynup4555
Hi Brittnee. This was great. Thank you so much. Just one question. What kind of paper do you use on the counter? Thanks.
Thanks! I use parchment paper, it should be linked in my description. If not in this video I usually link it every time so you'll see it somewhere!
Hi Brittnee! I’m a new subscriber. I absolutely love your videos. I’m also very new to candy making. I was wondering since I do not have a warming cabinet, when I’m working with chocolate and or cocoa butter and I need to keep it at a certain temp as I work could I put a heating pad on my counter (on low temp) and set my chocolate or cocoa butter containers on that to help keep it warm?
Thanks!
Hi! Welcome, happy to have you here! 😃 Yes! You can totally use a heating pad, just make sure it doesn’t go above 32c. For cocoa butters I just keep them warm with my handy heat gun. For chocolate I usually use a warning tank, but you can also just use a heat gun for that as well!
Hi Britney about infrared thermometer gun I have question it accurate than cooking thermometer?
They both work just fine! But I have switched to this one and I love it!
www.avantlink.com/click.php?tt=cl&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=9dbfe4a4-ad79-45f2-9709-8a889f9521d9&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F
When you colour the molds, are you keep these in the fridge, before you start to colour? That means, are the molds cold by the colouring?
No I don't keep my molds cold in the fridge. I just use my molds at room temperature, but your room temp does need to be cool...around 69-71 F if possible.
Your videos are very helpful.
Thanks for it. I want to ask that can we use liquid colours in cocoa butter
Thanks, I’m so glad! The type of food color you must use has to be oil soluble. Most are powders, but I think I have seen some liquid ones. Regular food colors are usually water based and will not work. It’s best to stick with colors specifically made for chocolate work!
Hi thank you for this amazing video , can you please she’s what brand of paint are you using ?
Aw thank you! Yes, both greens I used were Roxy & Rich, they should be linked in the description!
Thank you for your videos. How much colour mill liquid or gel fat soluble colouring should we use? Is it the same as 10%?
10% is just a general rule, a starting place. In for liquid colors I would say do it by eye based on the color it produces, but less is better in my opinion because you’re adding ingredients to your cocoa butter. See my latest video on cocoa butter color tests: ruclips.net/video/4TwjHjo2TKg/видео.htmlsi=ivcP7gK4fj_Gg-ir
Can you add cocao butter to chocolate to temper it ? The colours are amazing, so beautiful , keep those videos coming.😊
Thanks! Yeah there is a way to do that! I will make a video soon on it! 🙂
Thanks so much for this video! I have some oil based food colouring (which can be used for chocolate) - would this work or should it be powder?
You’re welcome! 🙂🙂 It should work, it needs to be fat soluble, which I believe oil based is. But something I think it’s best to stick with brands that are made with cocoa butter specifically in mind! It’s always good to experiment though so give it a try with a sample amount and see what happens! 😃
If you use dioxide what is the ratio please many thanks for the fantastic videos
I would say that if you're using it with another color to make it opaque add about 2% 🙂
Thanks Chef.
My pleasure :)
Hey chef… I am a new subscriber, I have a query, for how long you rest the Mould after colouring, and before pouring the chocolate?
You can fill the mold essentially right away. By the time you temper your chocolate your cocoa butter decorations will be set up enough at a cool room temperature to fill the mold!
VIDEO REQUEST:
Great video thank you nice and straight forward.
Can you do a video or link to a video that shows the next step to add into milk, dark, and white chocolate to temper it.
Also a video on how to thin down the chocolate to dip things like ice cream bars. Thank you so much your straight forward informational and instructional videos!
…what’s your thoughts on the ezzetemper machine thingy. Sorry I don’t know how to spell that name. it basically looks like a basic melter to the set temp for the correct crystals. Thank you so much!
Great suggestions! I have a running list and I will add your ideas to it!
I haven’t used the EZ Temper machine yet myself but I’ve heard amazing things about it! Another future video idea as well! 😃
@@BrittneeKay thank tou
You*
@@BrittneeKay or something similar that’s perhaps a cheaper way to do it. I’ve been doing it manually like your method for a week now and it’s working great. Thank you. I just would like perhaps a similar method to the easy no fuss machine. Also perhaps some alternative ways to use the cocoa butter? Example that video request for dipping ice cream bars or other applications for it with chocolate. Thank you so much. Enjoy your videos because they get right to the point!
I love you and all your videos.
My cocoa butter is a lot thinner which causes it to run in the mold when i try to make a design. Any idea why this is? Its 100% cocoa butter and it tempers correct because it does go hard and comes out of the mold just fine. But the designs always fail because its too runny. Any idea what could cause this? Thanks so much in advance!
Hmm that is interesting! It sounds like it might be a bit too warm. What temperature are you warming it to before working with it? Also are you adding colors to it? Adding color using powder should thicken it up a bit as well. Also, what brand are you using, just curious?
Hallo Brettnee, wenn ich die Temperierte Schokolade wieder fest werden lasse und im Kühlschrank aufbeware muss ich sie beim nächsten mal wieder neu Temperieren ? Danke für deine tollen Videos Sorry ich bin aus Deutschland und kann nicht so gut English
No problem! Yes, temper your chocolate each time before using 🙂
I was wondering if you have tried using liquid colors? Thanks
You can use liquid if they are compatible with chocolate, but I like to stick with colors that are made specifically for cocoa butters. Using a liquid is adds fluidity to your cocoa butter and I've heard of people's cocoa butters running in the mold after shelling and I wonder if that's why :/
Can I use silicon molds?
I haven't used cocoa butter with silicone but I've sure you can. I don't recommend silicone though because they are so flimsy which makes them hard to work with. Also if you use silicone and cocoa butter and move the mold you could end up cracking your cocoa butter. So I recommend using polycarbonate if you can, if not work with what you have! : )
@@BrittneeKay Thank you so much, you're very kind.
@@reatigajewelryart4345 Of course! :)
I can not figure out if the Roxy and Rich dispersible food coloring has titanium. I want to do dark chocolates. Also, can the colors with titanium be used with white chocolate?
The Roxy and Rich colors I used here do not have titanium which is why they are a bit translucent. And I don’t think any of them come with it either, I think you have to mix it in yourself. I’ve been using precolored colors from Chef Rubber which already have it added and it’s so convenient!
And yes you can use titanium with white chocolate!
Hello. Can I use a paintbrush to make those swirls instead of my finger?
Yes of course!! :D
Ok so my white chocolate layer keeps melting my cocoa butter color layer and ruining the design. How cool does the white chocolate need to be to not melt the color? I asked google but couldn’t get a clear answer. I thought I cooled it down to 25 degrees before I poured it?
I have seen people having this problem and usually it is a cocoa butter issue. Did you temper your cocoa butter correctly? What did you color your cocoa butter with. I am seeing a lot of people with runny cocoa butter when they use liquid food colors like Colour Mill. As for the white chocolate, the working temperature is 29-30. Your cocoa butter should not melt or run if you use the white chocolate at that temperature and the cocoa butter has been properly tempered. Does any of this help? It's sometimes hard to troubleshoot without being there and knowing your whole process!
can you also use liquid food coloring made for chocolates or it has to be powdered? for the cocoa butter.
I recommend only using colors made specifically for cocoa butter, especially liquid because it can mess with the consistency of your cocoa butter and how firm it sets up. I say don't bother with liquid, either buy precolored cocoa butter or stick to brands like Roxy & Rich powders. :)
@BrittneeKay awesome! Thank you for getting back to me so quickly, I really appreciate it! Whenever I'm about to work with chocolate, I binge all your videos as a guide. Thank you, for your videos. Thank you, for you!
You're so welcome! Aww that makes me so happy, thank you! 😊@@elizabethlindor9512
I forgot to ask last night. Is there a video for tempering white chocolate? I know the Temps are slightly different than milk and/or dark?
No I don't have a specific white chocolate video...but I do have tempering charts that I follow that I've linked in all of my latest videos! So you can use the seeding method and follow the temps for the white and you'll be good! :D@@elizabethlindor9512
Should the cocoa butter be stored in the fridge? Thank you
Nope! But you’ll want to keep it in a cool dry place like a pantry!
@@BrittneeKay thank you !!!!!
Love this design im trying it tomorrow. Date is !6yh June 2024
Oh how fun, let me know how it goes!! : )
Ciao molto brava posso sostituire il burro cacao con l'olio di semi grazie
Thanks!! No, cocoa butter is one of a kind, to get this result you need to use cocoa butter.
Giving this a go tomorrow. Fingers crossed. Lol
Oh awesome! You've got it!!