Hi everyone! My name is Brittnee 👩🏼🍳 I would consider myself a self-taught chocolatier, pastry chef, and cake decorator, but if you're looking for credentials I graduated from Le Cordon Bleu Boston in 2013. 😄 Creating edible art is my passion and I share videos on how YOU can make impressive plated desserts, decorate cakes, and make chocolates! I want to teach you techniques that you can pair with your own creativity and style in order to create something amazing (and delicious)!! 🙃
I’m a bit late to this party! I’m trying to make chocolate arrows (with a cutter) to top cupcakes and your clear calm instructions will help me I’m sure. Thank you 😊
I've seen someone do fake deserts for holidays decorations. Since your the sweetest person on RU-vid. Have you created realistic fake deserts as decorations?
Faux cupcakes. Greatstuff foam(yellow) feather weight spackling,craft paint to mix with spackling for faux icing,cupcake liners. Cut round card stock to put in cupcake liners,add few paper clips for weight glue card stock in place. Spray a little bit of great stuff in center of cupcake liners let dry few hours or over night. Paint cupcakes add varnish. Put your colored spakle in icing bag with your desired tip. Cover cupcakes add glitter and faux cherry,carrot, any faux decoration. NEVER USE THESE TO EAT
You shouldn’t need to add sweetener to already sweetened chocolate. If it isn’t already sweetened then it most likely isn’t what you want to use. What exactly are you looking to make and I can maybe help?
@@BrittneeKay is monkfruit powder possible to add then? I am actually aiming for a sugar free chocolate. Also, i tried this method with a small amount of my unsweetened couverture and added coconut sugar when all of the choco melted but it did not set. What could have gone wrong. I am thinking I used a very small amoutn of choco that it half melted without even reaching the right temp. How much is a recommendable amount of couverture to use in this method? Also, if I will be using thermo, can I use a probe type? Many thanks
@@yenski2012 Yes you can use probe or laser thermometer. As for your question about sweetener, I don't make my own chocolate, it isn't my specialty. I would honestly recommend researching brands to source for sugar free chocolate options rather than make your own, the quality will be better. Unless your goal is to make your own. Just depends on your personal goals and uses for the chocolate. If your goal is to temper chocolate to make shiny bonbons I would buy the chocolate ready to go. Sorry I can't be of more help with chocolate formulation.
Hi Brittnee ! 🙂 Just found your channel a few days ago, you have some really great videos ! I'm curious where you get your cocoa butter callets or nibs.... I find it super hard to source them out and Amazon is just over-the-top expensive. I didn't realize how expensive cocoa butter is until I started doing a bit of Googling. If you have time and want to say where you buy your cocoa butter I would love to hear about it, thank you.
Thank you, welcome! I buy mine from a local store by me called Gygi’s. You can also order it online through them, but yes sadly cocoa butter and chocolate in general is expensive!
You can add extracts for flavor in addition to the lemon juice, but lemon juice with egg whites helps stabilize them and creates structure. So it helps them stay firm :)
Yes. Dosen't have to be cake. Your innovative creative sweet mind can sure entice a challenging desert creation envolving sweets and a burn away effect possibly multiple 🤔😊
We rent our emotional feelings and excitement with you Brittnee for a brief moment. You instill our hearts overflowing with liquid decadence and courage.
Anything peanut butter (frosting) or caramel candy bits but I do love the German frosting 🤤🤤🤤🤤🤤 I didn’t really like deserts when I was your age but I’ll tell you, add years to your life and life gets sweeter 🤣🤣🤣👩🏻🍳
Brittnee, can I ask you for some advice? I'm 68 years old and have cooked five star meals all of my life. Three years ago I retired from my corporate job and decided to follow my passion for cooking. I went to culinary school and got my degree. as part of the program I was introduced to baking. That said I've never baked anything except chocolate chip cookies. I started doing chocolates in school and fell in love with them. I hear I've gotten fairly good at doing chocolates. Of course I stumbled onto your channel and you've helped me through a learning curve. Question part: Recently my chocolates began sticking to the molds. Yes, I clean them toughly, degrees with alcohol and polish. Sticking only happens when I use black coloring. My thoughts I may be using too much or too little of the colorant. Any thoughts? If you'd like to see the one I'm asking about, they are my galaxy-dark that have a black background and a gold luster dust ring around the middle. viewable at my website elevatecraftkitchen.com Thank you for your time. I love what you do!
I have a caramel question. I was making candy centers earlier and trying for a sort of brown sugar fudge (i know it has a name i just cant think of it, think something between maple candy and fudge) and ended up with a sticky, chewy caramel. It's delicious, just not what i was aiming for. Does it sound like i got it too hot? I wasnt using a thermometer although i clearly should gave been! Laziness. This recipe looks great! I'll definitely have to give it a try!
Ohhh ok...I don't know what this brown sugar fudge you're talking about is, but it sounds delicious and now I want to taste it! haha But yes, it does maybe sound like you aren't supposed to fully caramelize the sugar and that maybe you did? What other ingredients are in the fudge, just curious!
@@BrittneeKay that's pretty much what I thought had happened. I was trying an old southern recipe that uses condensed milk, butter, and brown sugar. I don't know if you're at all familiar with See's candy but if you've ever had one of their butterscotch squares the center is pretty much what I'm after. It's like a grainy fudge without chocolate. I know this has an actual technical term I just can't remember it for the life of me. If I could I could likely solve my own issue with a little reading. I've been thinking about it for 2 days now. It's sure to hit me just as I'm falling asleep 😂
@@ADHDpancakesurprise haha that always happens doesn't it and then you're dreaming of chocolates and candies all night?! 😆 i can relate! lol oh I have had that one from Sees! but I've never attempted anything like it!
I initially asked for an Ankarsrum mixer for xmas. Then I realized I'd rather get to play with airbrushing chocolates. Bonus, the whole airbrush kit is half the price of the mixer so I can absolutely justify buying a bunch of molds and colors too 😂
Brittnee, is there any reason that you don't use an induction stove to keep your tempered chocolate at working temperature? Personally I find the tool fantastic as it means my chocolate is always at the temperature I need it to be with no risk of water (like a water bath method) or it getting too hot to break the temper.
No particular reason except I don’t have one. Is it easy to set the temp that low and keep it consistent? I use a chocolate warming tank which is specifically made for chocolate and is the right shape so I’ve never had a need to test a stove!
You can search for some pre-colored cocoa butters that are based in Europe. I can’t think of them off the top of my head because I don’t buy them but I know there are some good ones. As for powders, Roxy and Rich is the most well know as far as I know. I wish I had more recs, I’m just not familiar because I always stick to my favorites!
Hi Brittnee I’ve tempered my dark chocolate and after 30 sec it was starting to melt then after 20 sec i stopped melting it and stirred it but couldn’t get the lumps out it was 45c could you help please x
Hi, quick question here, i just made a chocolate indulgence cake, but i do find my chocolate ganache too sweet for my liking, n i used chocolate compound,
Yes it will! Dark chocolate will be less sweet than milk chocolate. And also oh can buy different levels of sweetness within dark chocolate as well. You may need to experiment to see what you prefer best!
Hi! Since the E171 has been removed from coloured cocoa butter, the so called white colour now turns almost ivory! Do you have any tips to make bright white cocoa butter?
@@BrittneeKay I live in Norway, and I have to buy most of my colours/cocoa butter/colour dusts from abroad! And because of quite heavy taxes a.s.o. I struggle a bit to find everything I need 😞
@@oddnyskomsy1138 Aw darn! I know, why is sourcing chocolate products so hard!? I know that I've seen some good brands in Europe on Instagram advertising but I don't know their names. Try digging a bit, I think are some out there that will work for you!
It sounds like the blue one crystalized for some reason. I thought crystallization usually happens due to temperature (how hot and how long it takes to cool kind of thing). That’s interesting
I've developed an interest in chocolate work lately and coloring/painting was my next endeavor. I have tons of gels for cookie decorating but figured a waterbased color wouldnt be a good option. Pre colored cocoa butter is pricier than I'm willing to spend. Same for the oil based dyes. I found a product that's supposed to make gel colors safe for chocolate. Hopefully it works but this video has been eye opening. Thank you for doing this so I don't have to!
My mom used to bake a GSC for me on my day. Every one of your eyecatchers is art to say the least. Last week, we had the good fortune to have lunch at CORE, and their creations for dessert were works of art leaving pictures in your mind and wondering how the chef created them. I'd send you the pictures if I knew where to send them...
Hi Brittney😁 I love your videos 👏🏻👏🏻👏🏻 very helpful and well explained 👍🏻☺️ I make gourmet rocky road with couverture chocolate and homemade marshmallows…I’m finding it difficult to keep the chocolate at the correct working temperature when mixing it with all the “bits” added. Obviously the marshmallows, nuts, freeze dried fruit etc are lowering the temp of the chocolate and it’s setting way too quickly😝 any ideas on not cooling down the tempered chocolate when mixing in the add ins? Thank you🙏
Thanks 😊👍🏻 I might try having the nuts a little warmer and see if that helps …thank you for getting back to me and keep up the good work with the videos, I love them❤️
