as always you do a awesome job at explaining your process and how to, your the only one I have as a go-to for when I have a question or how to, I had bought a air brush and cocoa butter colors and wanting to try it out, can't wait for part 2 :)))))
So detailed, helpful and informative. In hot muggy FL, it's never 70* in the house; 72* is the agreement btwn the hubby and I [trust me, I'd LOVE to have it at 70*]! Thank you for taking the time, as always, and I look forward to the pdf file and Part Deux! -- Judi
You're welcome! Haha oh my, the fight with the temperature is so real! 😁 Good luck! Maybe occasionally you can drop it down and make some nice chocolates for the hubby! lol
You’re the best for putting this together! This is so helpful to keep my thoughts in order and set a more formalized process around my chocolate-making. Very much appreciated. 🎉
You're back and I'm already learning so much! Great video and super informative, I love the advice with airbrush PSI as I wouldn't otherwise know what to use as standard and that it needs un-clogging etc.
I don't think the tempering links are linked😢and I can't copy the link to paste in browser. All your tips and tricks are very helpful, thank you. I polish my molds with either orange or vanilla extract, mainly because I have them on hand and I can use them for multiple things 🤷🏼♀️ I don't have an air brush yet, your work is so beautiful I've been tempted but then I remind myself, your's are beautiful because you have talent and experience 😅 thank you for all your time in sharing 🎉
Oh thanks for reminding me! I had to rush out the door after I posted this. I’ll add them in now. Also I have playlist for every topic on my channel if you ever need to find something. Yeah practice is helpful but you’ll get there and work your way up to an airbrush!! 😃
Good to know that there is food grade ethanol - I need to get me some. Though I doubt there is much left behind after a second wipe, I've never been totally comfortable with rubbing alcohol
Yes! It’s hard to find exact answers with rubbing alcohol but I wouldn’t feel comfortable using it. But food grade ethanol is even used for tinctures and extracts and stuff so it is safe to “eat” as far as I understand it. It’s kind of weird how hard it is to find solid information on this!
Great video thank you so much,I was wondering if it's possible to put the cocobutter in the chocolate melter to keep the cocobutter in temper cause you can control the temperature there,?
Maybe! You can definitely try it, though technically you’re not supposed to run the tank empty. But maybe stacking them there with a towels underneath to keep things heated evenly could work!
You are one of the more inspirational teachers on RU-vid. Straightforward, honest and charming as you review techniques and orders of operation for delicious chocolate making. Keep up the excellent work.
Hi Brittnee, I’m in Sri Lanka and finding cocoa butter here is very difficult. What can I use as a substitute for cocoa butter in my chocolate bon bons? Also, when I try to melt chocolate without adding ingredients like butter, whipping cream, or milk, it becomes very crystallized and unusable for bon bons. How can I prevent this issue? Thank you so much! I've learned a lot from your videos and really enjoy watching them ❤😍
Aww hi! Welcome! Sadly when it comes to decorating molds there isn't really a replacement for cocoa butter. You can do different decorating techniques, like using edible glitters and things applied before adding in your chocolate. As for your chocolate crystallizing, it could be because of your working conditions. I know if it quite humid there, do you know the humidity level and temperature?
@@BrittneeKay Thank you so much for your advice, Brittnee! I really appreciate it. I'll definitely try using edible glitters and other techniques for decorating. It is quite humid here, so that might have been part of the problem. I tried melting the chocolate again with better temperature control, and it worked! I’ll get some photos and send them to your TikTok account tomorrow. Thanks again for your help and for the wonderful videos.
Yay thank you!! Oh...hehe I had to run out of the house yesterday right after I posted so I didn't do a thorough supplies list 🤣 Thanks for reminding me, I'll add that link now!!
Hello dear. ,, I followed your instructions and made great bonbons 🌺I want to ask if the colored bonbons leave color in our hands while eating??🤭 Is this normal ? I use precolored cocoa butter and tempering it well Is this normal or the colors are not good quality?
Hi! I'm so glad you made some great bonbons! Yes and no...if tempered well the cocoa butter shouldn't melt TOO fast...but it will melt! Even well-tempered cocoa butter and chocolate will melt, especially if your hands are warm. They are made to hold for a long time, but they should last between the counter and your mouth! But as long as you have a good snap and nice shine I wouldn't worry too much about the melting, that's part of it! 😀
@@BrittneeKay thanks a lot dear , but to make sure , it may leave a color in our hands, right 🥸? That’s not a mean of low quality precolored cocoa butter ? Am I right?
You don't have to use ethanol, you don't have to polish with alcohol at all if you don't have it! I only do this when there are tough water spots to get off or something else stuck in the mold. You can use Vodka as well. :)
I think the problem with isopropyl alcohol is that you can rarely find 100% alcohol, and if it isn't high enough it won't evaporate quickly and you run the risk of the mold not being fully dry between cleaning.
Aww, I missed you! What I have learned from you, early in your videos, is that all steps in chocolate making are important. I always clean my molds well: after and before using them. This time I learned that we can decorate them in advance. Thank you! You are a great teacher!
