Chocolate Molds | How to Fill and Unmold Chocolates | Soft Caramels
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- Опубликовано: 31 май 2024
- Chocolate Molds | How to Fill and Unmold Chocolates 👩🏼🍳✨ Today I show you how to make soft caramels using both a polycarbonate chocolate mold and plastic chocolate mold. You'll learn how to make the chocolate shell, fill it with soft caramel, seal the chocolates, and unmold them. Molded chocolates are so much fun and, more importantly, delicious!
#chocolatemolds #chocolatecaramels #brittneekay
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Just a reminder, this is an interview where I will be asking you specific questions to learn more about what your experience and goals are with chocolate. This will not be a chance for you to ask me questions about problems that you're having with chocolate techniques. 🙃
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IMPORTANT NOTE: In this video I am using compound chocolate not couverture chocolate. Compound chocolate does not have to be tempered, but couverture chocolate does. I highly recommend that you watch the videos linked below to learn more about this and watch my updated video on how to mold chocolates...
Check out these related videos:
👉🏻 How to Fill and Unmold Chocolates: • Chocolate Molds | How ...
👉🏻 Types of Chocolate | Which Chocolate Should I Use?: • Types of Chocolate | W...
👉🏻 Temper Chocolate in the Microwave: • Temper Chocolate | The...
👉🏻 Temper Chocolate | The Seeding Method: • Temper Chocolate | See...
👉🏻 Temper Chocolate in a Warming Tank: • Temper Chocolate Using...
Supplies used in this video:
👉🏻 edible gold leaf: amzn.to/31KkNyo
👉🏻 gem polycarbonate mold: amzn.to/2Or63QX
👉🏻 plastic caramel mold: amzn.to/3rixLOC
👉🏻 peter's caramel: amzn.to/3mp8LlN
👉🏻 chocolate scraper tool: amzn.to/3uNzzBc
👉🏻 Guittard milk chocolate a'peels: amzn.to/2J15kTU
👉🏻 Guittard dark chocolate a'peels: amzn.to/3mutgO9
👉🏻 ThermaPen ONE digital thermometer: www.avantlink.com/click.php?t...
Video Chapters:
0:00 - Intro
0:38 - Supplies
2:08 - Soft Caramel
3:23 - Melt Your Chocolate
4:26 - Shine Your Mold
5:04 - Shell Your Chocolates
10:51 - Fill Your Chocolates
12:59 - Cap Your Chocolates
17:48 - Umold Your Chocolates
19:21 - Fin!
Say hi on social!:
🍰 Instagram: / brittneekaybakes
👩🏼🍳 Website: www.brittneekay.com
Note this description contains affiliate links that allow you to find the items mentioned in this video and support the channel at no cost to you. While this channel may earn minimal sums when the viewer uses the links, the viewer is in no way obligated to use these links. Thank you for your support!
• Chocolate Molds | How ...
When I was in high school, we made filled chocolates using ice trays. We used kids paint art brushes to paint in the chocolates, chilled, filled using measuring spoons, then painted tops closed. I can't wait to do these filled with caramel! Thank you so much!
You’re so welcome. Haha that is amazing! What a fun activity for school! 😃 Have fun with your caramels!
I get a lot of comments asking why I don't set the plastic molds down onto the counter when scraping them. I know it looks confusing but holding them up makes more sense when you're working with them...and believe me, before I switched to polycarbonate molds I worked with plastic molds for years!
So, because they are flexible, when you set them onto the countertop to scrape them they actually bend in between the cavities which leaves chocolate sitting on top of the surface of the mold. That chocolate sitting there makes it hard to get a clean scrape. And if you don't get clean edges around your chocolate cavities you will either have a hard time releasing them from the mold or they will come out with little feet around the edges (which they already do just because of how the plastic ones are shaped).
When I hold the plastic molds up to scrape them I try to bend them in a way that presses them firm against the scraper so that I am able to get a nice clean scrape on each chocolate edge! I know it seems messy and inefficient, but that is just what has always worked for me. Hope that clears up some confusion.
...with all that being said, I highly recommend switching to polycarbonate chocolate molds as soon as you can! They take a bit more expertise to use and require more refined chocolate tempering knowledge and skill, but they are worth it because they yield better results overall!
Check out my updated version of this video if you haven't already: ruclips.net/video/rjGoYeBWeDs/видео.html
Would it be easier to put a firm surface beneath it, like a small baking tray or even a Tupperware lid? That way you can still lift it up into your hand to scrape but it (presumably) won’t bend around so much. I’ve never tried making chocolates, so it might not work as I’m picturing, but just a suggestion that could be worth a try.
@@ericghasperidis6479 I think that would just be similar to setting in onto the counter plus added pressure of holding it. I honestly like the bendy method but everyone may have a different way of doing it, which is great, whatever works. Irrelevant to me now because I no longer use plastic molds, polycarbonate are the way to go!
Excellent job teacher! Thank you editor!
You’re so welcome!
You’re an excellent teacher; thank you for your instruction!
Thank you so much!! ☺️😊🥰
Great that you included the flexible mold, thank you.
Sure! I'm glad you found that part helpful! :)
Hey! How is your chocolate journey coming along?
If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers.
I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
Whoooohooooo, delicious looking! Looks fun and very informative!
Thanks!
Thank you so much! This was so informative and easy to follow :) I really appreciate the step by step detail! I couldn't find any other video that actually discussed how to properly fill the initial hollow chocolate moulds!
Oh I am so glad that you found it helpful!! Thanks for the comment! 😊❤️
Hey Ella! How is your chocolate journey coming along?
If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers.
I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
Yum!! Love the gold leaf!
me too! but you already know that! :)
🤗
Thank you very much. I learned a lot from you in your beautiful collection of videos, and I wish you more brilliance
Aw thanks so much!
Excellent recipe. Thank you so much
You’re so welcome!
Caramel looks delicious! Thanks 👏🏽
My pleasure 😊
Great step by step video. I have saved several of your candy videos and have re-watched them. Going to try filled chocolates today but will use regular chocolate - wish me luck tempering!
Thanks!!! You’ve got it, let me know how it goes!! 🤩
I appreciate this video so much. ❤️
So happy to hear that!
You are a great teacher!
Thank you so much, your comment made my day 😊
Beauty🙌🏻
Thanks!
Love the video... was searching for the exact same thing. Will definitely try this technique and share with you the outcome. Thanks for the video.
That’s great! I hope it works well for you! Thanks for the comment ❤️☺️
I came to this video after trying (silicon mold) filled chocolates for the first time. Wow, I learned so much and where my errors were! Thank you so, so, so much.
Oh I’m so glad, you’re so welcome! 😃 I’m happy the video helped you!!
Excellent video, you're so sweet and talking about sweets, how lovely! Especially the way you pronounce caramel 😍
Thanks!!
Thank you so much! You are an artist! 💖
You're so sweet, thank you!!
Hey! How is your chocolate journey coming along?
If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers.
I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
Well done girl!
Thank you 🥰🥰
I very much enjoyed your video! I am glad I got to watch the process with the polycarbonate mold, this is by far the better choice🤎
My mother was German and an expert baker and candy maker, and taught me much of what she knew so well. Now I am in my 60's have RA, and my hands are too shaky for dipping! I decided to try the molds and thanks to your video I have made the right choice!
Oh that is awesome!! Thanks so much for your comment!!
Thank you to teach the simple way for tempering chocolate,
Yes check out my channel for different and easy tempering methods! 🙂
Thank you, this was very helpful! I have now made my first ever filled chocolates! They're not perfect, but they look nice and none of them caved in. For my filling I got some soft candied ginger chunks in syrup and minced it up really small.
Oh that’s awesome, way to go! 😃 sounds yummy!
The music was like watching an episode of “How It’s Made”. I got some poly moulds coming in. I’m going to give this a try with some Nutella filling. Maybe wow some ppl with home made chocolate for the next holiday!!! Love your videos!!!
Ohhh I don’t know off the top of my head whag the music from how it’s made sounds like…I hope it’s good 😄😄
I’m glad you’re liking the videos! Thank you!! 🥰
Excellent tutorial, thank you Brittnee. I’m putting peanut butter inside mine. 🥰
You’re so welcome! Sounds delicious 😛
amazing thank you SO much!!! wow
🥹 you’re so welcome! Thank you so much for being here and enjoying!
This is awesome ❤
Thank you!! 😃
Looks so yummy
Thanks!
Genius!!🤩
Thanks!! 🥰
@@BrittneeKay most WC ⚠️🤩
Brittnee you are the best thank you for this video I learned a lot i will do the same technique in my test
God bless
You’re so welcome! Thanks so much for the comment!
Thank you so much 😊
Thank you for being here!
Love it❤
Thanks!
Muito bom, adorei o vídeo 😅
Thank you so much!
Enjoyed watching your video, very informative
Thank you! Glad you liked it! :)
Adorei 😊
Thanks!
Thanks!
Whaaaaat?! Thank you SO MUCH! 🥹🥲🥰💓
Excellent job
Thanks for watching! :)
Just subscribed, this video was really helpful! Thanks for making it!
Thanks for subscribing! I’m so glad it helped you! 🙂
Hey Chloe! How is your chocolate journey coming along?
If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers.
I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
Sooo cute
Thanks!
Adorei o vídeo
😊😊😊
Exactly the video I was looking for. Very helpful. I was struggling with my silicone molds. Ugh! And you were honest and not fake like some of the cooking videos. Not everything turns out perfect and that’s okay. Definitely subscribed.
Thank you for saying that! I hope to show the real side of some of these techniques and there are always multiple ways to do something, and if you're happy with the end result then you did it right! :) Thanks for subbing, I'm glad you're here! 💞
Can’t believe how messy this was🤣 so much relatable! Thank you so much
😆 it was just one of those days!
This is gonna be a game changer I've tried using the polycarbonate molds before and each time something goes wrong. Once I over filled them, another time I didn't scrape enough chocolate of the outside. I had no idea about tapping the mold so you can see just where I was going wrong lol.
Lets hope for better results next time!!! Thanks for such a great video ❤
Oh you’re so welcome!! You’ve got this!
Also I made an updated version of this video and it maybe will help you as well!
ruclips.net/video/rjGoYeBWeDs/видео.htmlsi=MvZQcwho77jIjbVO
I have never bought a chocolate mold before but I know when I do, it will not be that flimsy plastic. Thank you for the tutorial - so helpful for those of us just learning about managing chocolate successfully.
Haha it can be difficult but they are actually easier to start with in my opinion because they are easier to get out! :) But sometimes they can be tricky to fill!
Hey Lisa! How is your chocolate journey coming along?
If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers.
I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
Delecious chocolate thanks
THANK YOU 👍👍👍👍👍
You're welcome!!
Loved this video.Can’t wait to try. Melinda
Yay thanks!! :D
Hey Melinda! How is your chocolate journey coming along?
If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers.
I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
Thaaank you!! The video I needed!!
You're welcome, I'm so glad!!! 🤩
Muito bom
Thank you!
Great video! Love how you showed 2 different molds. I have a silicone mold, and it is a bit of a challenge to work with for sure, but gets easier over time when you know what to expect. Happy holidays!
Thank you! Yes practice is everything! Thanks for the comment ☺️❣️
You did an excellent job congratulations. I would like to ask you why you didn't put the form on a tray so that it doesn't bend anymore?
Thank you!! See pinned comment ☺️☺️
Eu amo ❤
Thank you!! ☺️☺️
Choclate is sweet and you are the sweetest 😊😊😊
☺️🥰 thanks!
Very nice and informative video
Thank you! 😊
Nice work
Thank you! ❤️
You made it seem so simple, thank you! I will definitely invest in the sturdy mold cuz otherwise i forsee alot of mess in my future 😂
You're so welcome! haha Yeah the polycarbonate molds are amazing!!
Excelente video saludos desde Monterrey México ☺️🙏✌🏻
Thank you!! :)
Very nice video! I just tried out some new polycarbonate molds yesterday and you are right! So much easier and cleaner. Im curious, how do you keep your chocolate in temper and be sure it wont bloom? I use a small tempering machine but your process seems simpler and quicker. I'd love to know. Thanks!
Usually these days I use a chocolate warmer and that holds it at a certain temperature long enough for me to get as many molds done as I ever need to! If I'm doing just a couple molds honestly I still sometimes just temper in a bowl and use a heat gun to help with temperature control! : )
Good to be here, I have watched 2 videos and I LOVE your teaching technique...I am learning how to make chocolate pieces using poly molds and to refine the skill of candy making. Be blessed!
Oh thank you so much!!! I’m glad you find them helpful! Have fun!
Hey Yana! How is your chocolate journey coming along?
If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers.
I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
GREAT
Thanks!
Do you have to refrigerate the carmel bon bons? What’s the shelf life typically?
I love your tattoo. Have one similar. 😇
Oh wow, thanks!
Top!!!!
Thanks!
What a fun video! I would have never guessed it was so easy (and messy at the same time!) The engineer in me is asking wouldn’t the more flexible mold work better if you laid it on the counter before scraping? Seems like the flexibility would be less than holding the mold in your hand. Just a thought.
Haha yes easy and messy is right! With the plastic mold I find it easier to hold up because then I can put pressure where I need it. When I lay it on the counter it bends different to where it leaves chocolate sometimes along the edges of each cavity which won’t look good when I molding 😃 but other May have a different preference which is great too!
Hi Brittnee, thank you for your time to make the video. I am from Australia and interested in learning how to make chocolate. I am interested in learning from you.
Awesome! I'm happy you're here!
Hey! How is your chocolate journey coming along?
If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers.
I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
What filling do you want to put inside your molded chocolates?! 😋
Me? I tried basic chocolate and made my own caramel and peanut butter, right from the Skippy jar:) I did find the block of caramel on amazon that I might try as well,,,,what's the symbol tattoo you have on your right arm
@@terryraines9952 Awesome, nice job! A pb chocolate sounds delish! The one with dots represents each member in my family 🥰 The larger one is a whale shark! :) And one on my wrist for my mom who passed away a couple years ago from breast cancer. 💙
Hi Brittnee Kay first-time watcher. I loved how you take us through the whole process. Now ive got the poy-carbon mold, but it failed twice, the chocolate is premium too, i mostly use white chocolate but the chocolates would not come out of the mold? I ended up having to scrape them out. I didn't know anything about tempering so im just starting to learn how. Pls can you tell me why you lay the poly-carbon mold on its side to dry?
Hi Brittnee Kay, P.S please can you show us how tomake strawberry mousse for choc fillings. 😋🍓
Wine filled?
I made a very small batch of nut clusters with a caramel cut in half diagonally. After they set, I tried one and I find the caramel a tad too tough,too hard. So I'm wondering or I guess after watching you,I could make it a bit softer simply melt the caramels and add maybe a tablespoon or so of heavy cream, if I can get any. I'm finding the store seems always out of heavy cream.
Yes for sure! I always thin my caramel with heavy cream. On the back of the Peter's caramel box they suggest using sweet and condensed milk, so you could try that as well!
Beautiful! Can I ask what you brushed onto the finished chocolate before laying down the gold leaf? Thank you!
Thanks! I use lemon extract just to attract the gold leaf to the surface then it evaporates! You can also use a little vodka 🙂
@@BrittneeKay thank you so much!! I have never tried this before, but I watched your other video where you demonstrated 2 methods - 1. spraying gold dust into the mold with lemon extract, and also 2. flicking it on with a brush. I was wondering if the dust affects the sheen of the covered area of the surface? Would you recommend coating the outer surface inside the mold with a layer of cocoa butter first? I only tried it 1X but was not able to successfully apply a clear layer of cocoa butter to achieve that super, super glossy look. If tempering the chocolate is 'good enough' to have the gold dust on the outside I would rather stick with that :) -- just wasn't sure how the gold dust mixes with the chocolate ....? Thank you so much for your guidance :) Also I am going to subscribe right now so I can keep following all your wonderful videos! I really like how you add a touch to the videos, like when you contrast the 2 different looks of flicking vs spraying .. not something I would have thought of myself :) Thank you again for taking the time to make the videos, and sharing all this with the community!
OMG , Brilliant work of art , mouth watering, I'm definitely going to make this .😂 You definitely have a light hand nd patience. Good work nd give me more recipies in days to come . I'm from India, Mumbai .
Thanks a lot , Bye for now .
Thanks so much!! Glad you enjoyed! :)
At my first attempt using a polycarbonate mold, my chocolates broke in the middle so the base came out but the chocolate in the bottom didn’t. I used a shape similar to yours, let it dry on its side. Should I have left it to dry upside down? Also, my bakery was warmer than the 72’degrees I saw suggested in other comments. Should i have used the fridge to help in that case?
Yes, putting them in the fridge will definitely help the chocolate pull away from the mold! :)
Also a white cream filling ?
I just ordered some moulds BEFORE I watched this video. I bought from a professional chocolatier's site (here in the UK) and ordered the flimsy type which were in their own section called 'easy to use' haha
haha! Hey, they are easy to use! When I first started they were easier for me because they are easier to unmold with less knowledge of chocolate. You can practice with those and then upgrade to polycarbonate later! :)
@@BrittneeKay Oh ok thanks! I've got my moulds now and they are bigger than what I was expecting - even though they gave the measurements. I'm obvioulsy not good at picturing in my mind haha
Haha that has happened to me before!! Now I always pull out a ruler just to be sure! 😄@@bengilkes7676
Love your videos. Do you do one showing me how to make ginger chocolates🙏
Ohhh ginger, that sounds tasty! I'll add it to my list!
Watching from India, Kerala❤️
🤩🤩🤩
❤❤❤
For design I don’t have colored cocoa butter if I take a paper towel and wipe luster dust will it come out good? Or do you have vids on that
I don't have videos on colored cocoa butter quite yet, I will soon. I do have videos on how to use luster dust. Check these out:
ruclips.net/video/J7CE2E-EoNE/видео.html
ruclips.net/video/rjGoYeBWeDs/видео.html
ruclips.net/video/3T4hHv5tDJU/видео.html
Nice
Thanks!
❤❤❤❤❤❤❤
❤️❤️❤️
what did you add with brush when you put gold on chocolate
Lemon extract! It helps the gold leaf stick and then it evaporates 🙂
Hello! Nice video! I was wondering why do we need to put the mold on its side? Thanks
thanks! It helps the chocolate shells cool evenly because there is airflow around each cavity. You can also put it upside down propped up off the counter if you want!
Do you need to add glucose or invert sugar to the caramel to make it shelf stable?
Caramel is really shelf stable on its own, but yes there are ways to formulate it to be more shelf stable! More videos from me on that to come in the future. This particular video is obviously just showing a quick and easy way you can make fluid caramel using Peters ☺️
@@BrittneeKay yeah I had never heard of peters before, gonna give it a try. I was just curious because of the added cream. I have a container of glucose and invert sugar already
If you set the plastic form on the table ,it wouldn't move as you removed the chocolate
It actually still does. I've used these plastic molds for years, the reason I hold them up is because I can curve the mold as I scrape to be sure to get a clean edge around each chocolate. That's the most important part. But do what works for you! :)
👍👍
🤩
Hello brintee seriously I am a big fan of yours I saw every videos of yours ❤
Well I want to know the temperature when u putting chocolate in mould kindly plz tell me
Thanks ☺️
Thank you! 31-32 C for dark chocolate and 29-30 C for milk or white!
In the poly carbon molds can you a little oil spray or oil to help with removing chocolate out?
No that will mess with the shine and it won’t really help. Removing from the molds is all about proper tempering and temperature 🙂
@@BrittneeKay thanks for the info
@@scoobydoo7202 You're welcome!
Hello, great video! Would the method of molding the chocolate work with a harder (thicker) Carmel? Or with the addition of nuts?
Thank you! Yes you can add nuts. As for thicker caramel, really for molded chocolates you need to balance the temperature with the pipeability. When I make a chewier caramel I usually do it as a dipped chocolate! 🙂
Thank you, I typically do dipped chocolate since my caramel is thicker.
Yeah! and dipping is fun too! :D @@afroq1
Thank you for the video. I use silicone molds but after a couple of days the top of the chocolates turn white (the bottom that hasn't been in contact with the molds stays brown). Is it because I should oil the bottom before I pour the chocolate? I don't see anybody do it that way. Is it the molds that are bad quality. Thank you so much for your channel, I love it!
Ohhh interesting! Actually I have found silicone molds can sometimes be hard to fully get clean, it sounds like some sort of fat bloom for sure. Definitely don’t add oil to the mold, that is never necessary. I do recommend converting to polycarbonate 🙂😉
Thanks so much for your answer, I will follow your recommendation. ;-)
You're so welcome!! : )@@andredemers69
when working with the flimsy plastic molds, what if you stuck them to a half sheet pan with double-sided tape? That might make them rigid enough to work similar to a poly mold. Could even used a thin piece of plywood for a cheaper alternative.
See my pinned comment. Event if stuck to a half sheet tray between each mold bends and you scrape. I find this method works for me so it’s not a big deal. But you had some good ideas! Honestly switching to polycarbonate molds is the best options, which I have now done permanently 🙂🙂🙂
Hi Brittanee! We love your videos! So helpful ! But also your ring is stunning. What jewelry shop did whoever gave that to you get it in? Thank you!
Aww thank you so much. It was actually my wedding ring, made custom from a local jeweler 😊
Made the chocolates by following your video (thank you by the way....it was easy to follow!!) The only thing I didn't expect was when I was popping them out some of them began to break because they softened quickly....what did I do wrong?
Thanks for the comment and I am glad you enjoyed the video!! Ok off the top of my head I am thinking that if you're chocolates were breaking then your shells could have been too thin. But since you said they were softening too quickly that means your chocolate isn't tempered correctly. Once the chocolate sets it should have a nice snap and should stay that way when unmolding. What kind of chocolate did you use?
Hey Janis! How is your chocolate journey coming along?
If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers.
I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
BRAVO !! Ça à l'air trop bon . Où achetez vous les moules à chocolats svp ? Merci
Merci!! Vérifiez le lien dans la description pour acheter le moule. :)
still haven't tried the microwave yet, I do double boiler still, but do you use high or low power on your microwave?? bought me a couple of microwave plastic bowls I want to try and see how it works out for me
Awesome! When I do use the microwave method (which is rare) I use high power, 30 second at a time...until you get close to half melted, then just 15 seconds so you don't overdo it!
cool thank you I'll give it a try
Awesome!@@terryraines9952
What are you using on the brush before you add the gold leaf?
Lemon extract! It just helps attract the leaf to right where I want it. And the reason I use lemon extract is that it has high alcohol content and evaporates quickly!
Merci!
Attempting my first time at truffles like this during the weekend - is there a reason why you hold the flexible mold vs setting it down when you scrap it? The pieces can be ordered online but just wont get to where we live as fast as I would hope.
Oh let me know how it goes! Thanks for asking because actually yea there is a reason! So because it’s so flexible if you scrape it on the counter it does the wave and it’s hard to get a clean edge on each of the bon bon openings. If you kind of hold it and curve it with the scraper it’s easier to get a clean edge! But that’s just me, each person may find a different technique works best for them. Of course polycarbonate molds are really better than plastic but either work! 🤩
@@BrittneeKay I ended up using a silicone mold as that's what our local shop had in store. Learned quite a few things but for a first timer I'd say not bad! The chocolate wasn't tempered right and wasn't shiny but that's a learning curve I'm still working on. Replaced heavy cream with a Orphan Girl Bourbon Cream Liqueur. It wasn't as smooth but definitely delicious! Thanks for sharing all this.
@@MackenzieQuinn-nd9xe You're so welcome! Oh how fun! Yes, chocolate and tempering takes practice but I'm sure you'll get it. You'll learn something new every single time you make something. You're off to a great start!! 😃
that's really nice for melting compound chocolate and making the caramel I've been using couverture and tempering, your caramel is way to easy:), where do you get the eatable gold leaf's ? love the blue eyes btw:)
Aww thanks! :) Definitely! Sometimes you just have to make life a bit easier and use ready to go chocolate and caramel! lol You can get the gold here! amzn.to/31KkNyo
@@BrittneeKay what did yo use to brush on the chocolate to help the gold stick to it?
@@terryraines9952 Just a little bit of lemon extract! You can also use vodka, it just needs to be something that will evaporate quickly!
@@BrittneeKay thank you so much👍👍👍
Loved your video !! I always thought that making this Bon bons would be so complicated, u took the myth of off it . All the products look like items you can find around without too much fuss . I have a couple of ? I’ve seen molds made of silicone … are they worth the price ? I want to know more and watch the more “ complicated “ version tempering the chocolate, make caramel from scratch, the comment before mine was annoyed that u used items of convenience . I believe in work smarter not harder specially if making for gift giving . Thank you for sharing . 😊💜
Thank you so much for your comment! I agree, sometimes you just have to start where you can. Tempering chocolate can be extremely frustrating for some people and sometimes stabilized chocolate is more accessible.
With that being said, if you have a strong interest in chocolate I encourage you to dive right in! Practice as much as you can, research a ton, learn how to temper chocolate, and invest in quality supplies from the start! I would skip the silicone and plastic molds, get a couple half sphere polycarbonate molds and master those first along with chocolate tempering!
And you can totally do it if you have the desire! I have tons more videos here that will help you out!
Thanks again! 💖
Thanks so much for this video. I am new to the chocolate world. Could you provide tips to getting the chocolate to come out of the mold. I have the poly ones. I am so frustrated...
You're welcome! Yes, check out more of my videos, lots of tips in them! Most important thing for umolding: clean mold, correctly tempered chocolate, correct storage, low humidity, cool room temperature, no abrupt changes in temperature... many things : )
@BrittneeKay thanks so much for responding. I have a quick update. I was not going to be defeated and tried my hand at using the mold to make few chocolates. And I was successful. Just have to be patient (sigh).
Oh nice work! Yes patience is a must with chocolate and lots of practice! You've got this!@@ledamadden6388
When u are using whipping cream to fill the chocolate. Its ok to keep it outside the freezer. I mean how many days u will keep this chocolate.
Yes it’s ok, but I can’t exactly say how long you can keep them for. I usually eat them keep them for less than a week.
Thank you for this video. With what are you ass the golden leafs? What is the liquid on the brush?
You're so welcome! I use lemon extract. It is high in alcohol and evaporates quickly and will leave just the leaf. I use it just to attract the leaf to the chocolate! :)
@@BrittneeKay thank you so much for your answer. I will try that. Thank you again. Happy Sunday :-)
@@marie-laurepolydore3124 Of course! You too!
hi..do we need to work in ac room? can we store the chocolates outside or in the fridge?
Your room temp ideally should be below 72 degrees F. You can store them at room temperature as well as long as it’s about that cool!
@@BrittneeKay thank you👍
Why did you set the rigid mold on its side to cool? Does it settle and make one side of the shells thicker?
It helps the chocolate cool more evenly, rather than trapping heat on the bottom. Once you've dumped out most of the chocolate and it's as thin as it should be then it won't really move before cooling.