I have to share something special with you. My best friend passed away in February this year. She left a 15-year-old boy and a 13-year-old girl. The girl loves chocolate. So, we have been replicating your recipes. It's been an amazing therapy. We adore the marshmallow one. We made bunny marshmallows for Easter flavored raspberry, strawberry, pineapple, and cherry.
Awww thank you for sharing that and so sorry for the loss of your friend and also for her kids 💞 That makes me happy that you have been making recipes and creating chocolates together, that is so special. 🥲 I love that and I'm sure your friend's kids appreciate you so so much!! 💖💖💖
Your use of color is always excellent t but these chocolates are exceptional. I especially love the fact that you use the color of the milk chocolate as an element of your color palette. They are so lovely.
On the topic of melting and tempering, something I’ve had some success with is melting the callets to about 31 degrees C - so enough to get them fluid, but below the melting point of the beta V crystals. So the liquid remains in temper. In theory! having acquired some Mycryo now though, I tend to just use that now, as it has more consistent results.
Yeah when I first started learning to temper I actually was taught you could do that, but I really don't think it is reliable or realistic because it's hard to keep all the chocolate under that temperature as it melts. But...just like everything, there can definitely be exceptions to every rule! haha I like that you experiment though, I always encourage that! Yes, mycryo is super easy!
Beautiful bars! The flavor sounds delicious! Love that you gifted chocolate crafted especially for each loved one❤ The colors you chose are lovely! It would interesting to see the colors of a sunset on white chocolate
Hi, absolutely beautiful! What a special treat for your grandpa! Do you let the colors crystalize before adding the next color? I love the colors Pastry Chef offers, I have some on my shopping cart, now I know which others to add! Thanks for the video. ❤
Hi! Thanks! Yes, when I layer colors like this I like to just temper each color one at a time so by the time I temper the next color the one before has set up. But even if you temper them all at the same time to have them ready, the stripes in the mold set up in like a minute or two! Ahh yes, how fun! I love the colors they offer too!!
Thank you! I cannot say shelf life because I haven't tested them for water activity. The caramel is very stable and can last for a month or more, but in these particular bars the brownies will start to dry out so I say eat them within a week :)
Yes! I haven't updated my Amazon profile in a while, but I link everything in the description so you can check out specifics there. If you want a general store to peruse check out BakeDeco, I order a lot of things from there! shrsl.com/4hvd8
Please could I ask how you clean your little sponges (and any other items you use for cocoa butters - paint brushes, toothbrushes etc) once you’ve finished with them when the ccb has set? Thanks 😊
Sure! The best thing to do is dab and squeeze them into a paper towel while the cocoa butter is still fluid. If it gets a bit set up carefully warm it with your heat gun. Get out as much as you can in the paper towel. And then I just wash them with hot hot water and soap until they look clean. Squeeze them out with a paper towel and let them dry. If they look too messy or start to fall apart I get new ones! : )
As usual these are stunning and you never fail to amaze me! Great video thanks Brittee and great tip for increasing shine when using just chocolate in the mould! Will keep an eye out for that video :D
Is there any temperature range that if i exceed i will have to re-temper the chocolate (black, milk, and white)? And in the opposite direction if the temperature dropped down lower than working temperature i should just rewarm the tempered chocolate to their working temperature? Or there is any temperature that it should not go lower?
I would say try to keep any kind between 32 C and 27 C. If you have small parts along the edges setting up it is also ok to melt those and mix them into your tempered chocolate as you keep it warm with a heat gun! (In fact doing that can help keep it fluid)
Love the wavy mold and would love to see this done with red and gold. Curious on how you eat these. Wrapped in a napkin just in case they melt while eating?
I think the colors were good, but I think I'd have painted them out more like a gradient. So gold streaked like you did, then each of the colors going progressively farther until that final blue falls just short of the end to show off the chocolate. As a paper artist it hurt to see those beautiful chocolates without a custom insert preventing them from smashing together. I've been fascinated with chocolate work for a while and with what I know about paper arts and bookbinding techniques, custom boxes would probably fit my jam.
😄😄😄 that is what I did! I did the green further than the dark blue then the turquoise out past everything. Of course custom boxes are nice but not realistic with shapes you aren’t making as often. Plus I just delivered these as a gift, not like shaking them very much for the hour they were in the box 🙃
Hi Brittnee...... Fantastic as always. Question What is the reason for catching shacked off chocolate on table, rather than back into chocolate bowl... Thank you
Thanks! You can definitely go back in the bowl but the bowl that I was using wasn't quite big enough to dump the mold cleanly into, so that's why I use the parchment paper! : ) But for sure either way works. When I use the warming tank I usually dump it back into it because it's nice and big and easy to do!
Hello Brittnee ......i need some guidance. I finally received my polycarbonate moulds but am having trouble getting the chocolate out of the mould ever after tempering...am afraid to use the refrigerator to avoid bloom caused by temperature changes and Uganda is a hot country. How can i go about this
Hmm yes, that is so frustrating when the chocolate stick into the mold! What is your working room temperature? I'm afraid that the refrigerator is the last step in getting the chocolates out of the mold...they need a little bit of coolness to fully contract and pull off of the mold. Try that first to test it and don't worry about the temperature changes just yet. You'll have to experiment a bit. My biggest worry is pulling them out of the fridge into a warmer working temp will create condensation and prevent the bonbons from staying shiny. But you can only find out by testing it! Don't be afraid to experiment, you'll learn something each time! : )
@@BrittneeKay To be honest, I don't know my room temperature....but i created the chocolate at the same time as usually do....in the evenings since Uganda is a hot country. I have tried the refrigerator but the temperature outside the refrigerator is warmer and the chocolate bloom right away. I was so excited 😊 to finally have my professional chocolate moulds but it's frustrating that I can't the chocolate out despite tempering it. Am also not sure how long the chocolate bar can fully set in the mould at room temperature. Am I rushing the whole process 😔?
@@buutechocolatier I know it's frustrating but working with chocolate is a pretty exact process and I would recommend that you get a little thermometer so that you can figure out the temperature of your kitchen. The fact of the matter is, if your working space is too hot, no matter how much you want it to your chocolate isn't going to temper correctly. And you will need to use the fridge to contract the chocolate to get it out of your mold, it is also part of the process! : )
@@BrittneeKay I will surely buy the hygrometer. Today I tried to warm the moulds and put the chocolate in the fridge and it set so well. I think I will use this method for now.
Thanks for the pointer regarding metallic colours and the microwave! Do you ever work with caramel chocolate? I am very hit-&-miss when tempering caramel chocolate shells for some reason...
Yes I really love caramel chocolate! I find it pretty easy to work with usually, I use about the same temperatures as I would for white chocolate. What are the problems you find when you use it?
Hi Britnee -- Lubeca is the only caramel chocolate in my locate store; I should bite the bullet and pay to import Callebaut. I'm working with a polycarb half shell mold in my futile effort to make caramel volcanos. (I clean my molds before each use with rubbing alcohol.) Using a bain-marie, I go from about 115-87 degrees. I might try coating first with tempered clear cocoa butter - trial and error! @@BrittneeKay
@@BrittneeKay I am sucker for gold, so as for colors - I would probably ended with similar color combo you did. I love ocean and these colors are perfect for it. And I would use dark chocolate for my family. ❤️❤️❤️
