Hey! I forgot to mention...always clean off the surface of your molds in between decorations :) Also, which mold shape is your favorite with this design!?
@@oglemedaris No, when you are decorating the molds. As you are adding on the different layers of green wipe the surface of the mold off onto a clean paper towel to keep the it clean as you work. You want the surface to be completely clean before shelling!
They look stunning and no need to say I am craving chocolate right now 🤣 My favorite is the caterpillar mold although, I do love them all. You’re my shining star (chocolate version) 😉♥️
Ohh I love that idea! Ah I'm running out of time...I have one themed Halloween bonbon I'm trying to get out to celebrate...I'll write down the idea though maybe next year!
Your chocolates look amazing and I love your content. I am far from a professional chocolatier. I just do some around Christmas, like bonbons and chocolate clusters. But I would love to buy some of your chocolates. Where can I find it online? Or do you do that?
Just found your channel in time for the holidays😂😂 I use a lot of cocoa powder. Do you have a video on using the powder with cocoa butter to cover bonbon's and such? Thank you
Hi Brittnee! Are all coloured cocoa butter tempered? How can you keep them at 30C temp the whole time? Even those in the airbrush? Is it okay to go less than the proper temp?
Chef Rubber is already tempered, but I don't chance it...I temper it every time before I use it. Check out my airbrush tutorial to learn more about airbrushing.
Hehe :) I use Callebaut milk chocolate in this video and I buy mine from a local store near me...but you can buy it from BakeDeco, I've linked it in the description :)
Great video Britnee ! I made a Dubai chocolate bar a couple of weeks ago. It was delicious ! Just a quick question - can you freeze the filling ? I had some left over and I didn't want to throw it away so I froze it.
Thanks! :) I haven't tried freezing it! I'm sure it'll be fine...but I do wonder how the crunchy kataifi will hold up...you'll have to let me know once you thaw it! :D
@@BrittneeKay I couldn't find kataifi where I live in the UK, so I used Vermicelli which worked great ! I have a couple of Halloween silicone moulds and I'm going to make chocolates with them and fill them with various things, one of which will be "Kataifi"
No, don't warm up your mold first. I use food grade ethanol. Check out all the videos I linked in the description and they will answer all your questions, I have a ton of free resources and tutorials for you to learn from. :)
