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!
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!! 🥰
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!
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.
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! 😃
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!
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! 😃
Thank you so much Brittnee! I was stumped about how to fill the chocolates! This video made it so clear! Thank you so much!! Looking forward to more videos!
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.
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!
Great video ! I have got 3 polycarbonate molds in different designs. I have had trouble in the past with tempering chocolate but you say that the chocolate you use here is already tempered, which is great to know that such a thing exists !
Yes! Well, it isn’t exactly tempered, it is just formulated differently and doesn’t need to be tempered. It is already stable. I recommend watching my video on types of chocolates as well as my tempering videos! It’ll all make more sense the more you learn! ☺️☺️
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
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!
Thank you for sharing this! Is there a reason you can't place the flexible mold on the counter so it can't bend? Seems like that would make things easier.
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! 😃
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! : )
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.
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 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!
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! 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!
@@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!
I just found your vid and find it very informative. I have been hand-dippng christmas chocolates, oh about 35 years. And occasionally I use molds, tho without a filling. Most of my chocolates are dipped fondant. I wish I could upload a pic. And yes, it can get messy, LOL
Hi i'm Reem thanks for your lovely videos plz , I have tow questions plz: 1- when i use the compound chocolate does it need to be tempered? 2- Can you teach me an alcohol filling for the dark chocolate plz? I'm a beginner in chocolate moulding thanks
Hi welcome! :) Compound chocolate does not need to be tempered, but it does need to be melted in the correct way. Check out this video for that: ruclips.net/user/shortsdah13sMQRiM I will be posting a lot more fillings in the future including some alcohol fillings at some point, stay tuned!
Thank you so much for this! Question about the extra chocolate on the parchment-do you do the process again with the hardened chocolate or just melt it? I don’t understand the science of how slowly microwaving does the same thing as the complicated thermometer double boiler methods 😂
Well, in this video I didn't use couverture chocolate, so it doesn't have to be tempered. I used compound chocolate. Compound chocolate is already stabilized so it only has to be melted. Couverture chocolate does need to be tempered. If I have leftover chocolate on the parchment it does have to be retempered each time before using. If your question is about the microwave method for tempering, it is essentially a modified seeding method which is why the science of tempering still works. The unmelted portion acts as seeds and helps create stable crystals in the chocolate. It's hard to explain everything here but I suggest you check out my tempering playlist on my channel, I have a lot of tempering videos as well as this video which explains the different kinds of chocolate: ruclips.net/video/g1G9u7HmVTc/видео.htmlsi=yfrjSRIwPPS52pu1
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 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).
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!
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! 🙂
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
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!! 😃
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! :)
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 🙂🙂🙂
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!
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 ☺️
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! 💖
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
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?
@BrittneeKay well now, that's very true. However, I was thinking about the future should I ever decide to put on my big girl pants and do this full time.
@@carathebaker hehe sure! Even filling multiple molds with the same filling I still prefer a bag! But maybe you'd like the funnel more, honestly it is just up to the preference! :D
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! 😃
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!
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?
hi Brittnee, i followed all the steps of cleaning the polycarbonate moulds but the chocolates just don't drop off, i am using compound chocolate so it does not need tempering, right? then what am i doing wrong? is it the mould which is faulty or the temperature in the room? please can you guide me. 🤔
Yes, it is most likely the compound chocolate that’s the problem. I find if I don’t melt it just right they do struggle to come out. You have to really make sure it doesn’t overheat. So when you melt it melt it only close to all the way and stir until it finishes melting! If you’re up for it I suggest getting some couverture and learning how to temper! I think it’s easier to work with once you get tempering down plus it is higher quality! 🤩
Yes you need to temper couverture chocolate but compound chocolates just needs to be melted, it is already stable. Check out more of my videos and I share so much more info!
I just brush on a bit of lemon extract! The reason is is that it is high in alcohol and will then evaporate and just leave the gold. You can also use vodka!
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!
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! 😃
Hey Jan! 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! 😃
I haven’t tried it so I can’t say for sure, but I would say you can definitely add some. You may want to do both cream and baileys to taste. You’ll have to experiment! 🤩
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.
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!
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!! 🥰
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 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!!
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! 😃
Thanks!
Whaaaaat?! Thank you SO MUCH! 🥹🥲🥰💓
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! 😃
Thank you so much Brittnee! I was stumped about how to fill the chocolates! This video made it so clear! Thank you so much!! Looking forward to more videos!
Oh I’m so glad! Welcome to the chocolate gang! 😃🤩
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!
Thank you to teach the simple way for tempering chocolate,
Yes check out my channel for different and easy tempering methods! 🙂
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!
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!!
You’re an excellent teacher; thank you for your instruction!
Thank you so much!! ☺️😊🥰
Great video ! I have got 3 polycarbonate molds in different designs. I have had trouble in the past with tempering chocolate but you say that the chocolate you use here is already tempered, which is great to know that such a thing exists !
Yes! Well, it isn’t exactly tempered, it is just formulated differently and doesn’t need to be tempered. It is already stable. I recommend watching my video on types of chocolates as well as my tempering videos! It’ll all make more sense the more you learn! ☺️☺️
Thanks!
Thank you!! 🫶🏻
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
Excellent job teacher! Thank you editor!
You’re so welcome!
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!! 🤩
16:24 Scraping plastic into your chocolate. Why not a silicone spatula?
What are you even talking about 😄
thanks Brittnee Kay i found your channel. it is very important for me to know some ideas like this.
Glad it was helpful! Welcome!
@@BrittneeKay yes, it is.
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!
I am already a big fan of yours. Can’t wait to start making my own.
Aw thank you so much!! You’re going to have so much fun!
Thank you for sharing this! Is there a reason you can't place the flexible mold on the counter so it can't bend? Seems like that would make things easier.
You're welcome! See my pinned comment for that answer :)
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
I’m new to this and thought the haves would be joined 😂. Great video! Some good tips here for sure. Thanks 🍫
Oh, that can be done and is fun to do as well! Thanks!
Excellent video, you're so sweet and talking about sweets, how lovely! Especially the way you pronounce caramel 😍
Thanks!!
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 ☺️☺️
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! : )
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 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!
Do you have to refrigerate the carmel bon bons? What’s the shelf life typically?
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
Choclate is sweet and you are the sweetest 😊😊😊
☺️🥰 thanks!
Caramel looks delicious! Thanks 👏🏽
My pleasure 😊
Yum!! Love the gold leaf!
me too! but you already know that! :)
🤗
Love this video! What did you use to add your gold leaf to get it to stick?
Just some lemon extract! It attracts the leaf to the chocolate and then evaporates!
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!!
Whoooohooooo, delicious looking! Looks fun and very informative!
Thanks!
That's amazing. What did you put on the chocolates to get the gold leaf to stick? They look delicious
Thanks! Just lemon extract or vodka to attract it to the chocolate then it evaporates quick!
@@BrittneeKay WOW thank you for the reply
@@josephsliger3308 Of course!!
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!
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!
Enjoyed watching your video, very informative
Thank you! Glad you liked it! :)
I just found your vid and find it very informative. I have been hand-dippng christmas chocolates, oh about 35 years. And occasionally I use molds, tho without a filling. Most of my chocolates are dipped fondant. I wish I could upload a pic. And yes, it can get messy, LOL
Thanks I’m so glad! Send me a pic to my email if you’d like, it’s in my bio!
@@BrittneeKay via your website I assume?
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 ❤️☺️
Hi i'm Reem thanks for your lovely videos plz , I have tow questions plz: 1- when i use the compound chocolate does it need to be tempered?
2- Can you teach me an alcohol filling for the dark chocolate plz?
I'm a beginner in chocolate moulding thanks
Hi welcome! :)
Compound chocolate does not need to be tempered, but it does need to be melted in the correct way. Check out this video for that: ruclips.net/user/shortsdah13sMQRiM
I will be posting a lot more fillings in the future including some alcohol fillings at some point, stay tuned!
Excellent video! I can’t wait to try got the molds already. How do you make the caramel dryer?
Thanks! If you're making the caramel homemade cook it longer, if you're using my cheat method just add less cream!
Thank you so much for this! Question about the extra chocolate on the parchment-do you do the process again with the hardened chocolate or just melt it? I don’t understand the science of how slowly microwaving does the same thing as the complicated thermometer double boiler methods 😂
Well, in this video I didn't use couverture chocolate, so it doesn't have to be tempered. I used compound chocolate. Compound chocolate is already stabilized so it only has to be melted.
Couverture chocolate does need to be tempered. If I have leftover chocolate on the parchment it does have to be retempered each time before using. If your question is about the microwave method for tempering, it is essentially a modified seeding method which is why the science of tempering still works. The unmelted portion acts as seeds and helps create stable crystals in the chocolate. It's hard to explain everything here but I suggest you check out my tempering playlist on my channel, I have a lot of tempering videos as well as this video which explains the different kinds of chocolate:
ruclips.net/video/g1G9u7HmVTc/видео.htmlsi=yfrjSRIwPPS52pu1
Thank you! I tried this and it did work! 🎉
Thank you! I tried this and it did work! 🎉
@@LorinSpangler Oh awesome!!
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!
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! :)
Can you decorate the polycarbonate mold with cocoa butter colors and then use compound chocolate?
I don’t recommend mixing cocoa butters with compound chocolate because the fats are different and may not combine well…I’ve never tried to myself!
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
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!
Excellent job
Thanks for watching! :)
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
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
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!! 😃
Also a white cream filling ?
Very nice and informative video
Thank you! 😊
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.
This is awesome ❤
Thank you!! 😃
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!
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!
Thaaank you!! The video I needed!!
You're welcome, I'm so glad!!! 🤩
Well done girl!
Thank you 🥰🥰
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 🙂🙂🙂
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
I appreciate this video so much. ❤️
So happy to hear that!
Excellent recipe. Thank you so much
You’re so welcome!
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. :)
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!
Can’t believe how messy this was🤣 so much relatable! Thank you so much
😆 it was just one of those days!
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! 💖
I would love to know what the cavity size of the polycarbonate mold is. Thank you for the video. Carol
Each cavity is about 2.5-3 cm (flat edges vs corners) and 2.5 cm deep. Hope this helps. Each tray makes 40 chocolates.
Cool Video chocs look Amazing
Thank you 😋
I just subscribed straight away while you talked about
Oh thank you! Appreciate the support!
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
what did you add with brush when you put gold on chocolate
Lemon extract! It helps the gold leaf stick and then it evaporates 🙂
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?
Have you used a stainless steel confectionery funnel instead of a piping bag for the filling?
I haven’t! I think the piping bag is easier cleanup ☺️
@BrittneeKay well now, that's very true.
However, I was thinking about the future should I ever decide to put on my big girl pants and do this full time.
@@carathebaker hehe sure! Even filling multiple molds with the same filling I still prefer a bag! But maybe you'd like the funnel more, honestly it is just up to the preference! :D
Excellent tutorial, thank you Brittnee. I’m putting peanut butter inside mine. 🥰
You’re so welcome! Sounds delicious 😛
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! 😃
I have been searching for a video to make liquer fillings. Have you made one?
I haven’t yet! They aren’t my favorite so I haven’t gotten around to it yet but I want to learn soon!
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 😊
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!
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👍
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! :)
hi Brittnee, i followed all the steps of cleaning the polycarbonate moulds but the chocolates just don't drop off, i am using compound chocolate so it does not need tempering, right? then what am i doing wrong? is it the mould which is faulty or the temperature in the room?
please can you guide me.
🤔
Yes, it is most likely the compound chocolate that’s the problem. I find if I don’t melt it just right they do struggle to come out. You have to really make sure it doesn’t overheat. So when you melt it melt it only close to all the way and stir until it finishes melting!
If you’re up for it I suggest getting some couverture and learning how to temper! I think it’s easier to work with once you get tempering down plus it is higher quality! 🤩
Muito bom, adorei o vídeo 😅
Thank you so much!
Hi, How long does this chocolates last once made and potentially boxed? Thanks
Can’t say exactly because I’ve never officially tested it, sorry 🙂 I usually give mine away or eat them within a week or so
Hi! No idea if you will ever see this but would the same process apply to a silicone mold?
Yes! It’ll be even harder to work with and more flimsy than the plastic though! But it can be done! ☺️
Ola,como vai?Sou do Brasil ❤encontrei agora seu canal, voce nao faz a tempera do chocolate? Seu chocolate nao derrete,sem a tempera?
Yes you need to temper couverture chocolate but compound chocolates just needs to be melted, it is already stable. Check out more of my videos and I share so much more info!
What did you brush on before adding edible gold leaf
I just brush on a bit of lemon extract! The reason is is that it is high in alcohol and will then evaporate and just leave the gold. You can also use vodka!
Do you use silicone molds? Are they easier than the polycarbonate ones?
No I don’t, they are flimsy and don’t hold their shape! Once you get used to polycarbonate they are truly the best option! 😃😃
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! 😃
Excelente video saludos desde Monterrey México ☺️🙏✌🏻
Thank you!! :)
How do you store them? Room temperature in air tight container or fridge?
Really enjoy watching your videos.
Thanks so much!! You can store them either. I usually let them sit at room temperature and eat them within two weeks!
Hey Jan! 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! 😃
I was curious if you ever had flavor to chocolate and how many drops to use
Depends on what flavor 🙂
Could you substitute the heavy cream for baileys?
I haven’t tried it so I can’t say for sure, but I would say you can definitely add some. You may want to do both cream and baileys to taste. You’ll have to experiment! 🤩
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.
Nice work
Thank you! ❤️