Video

Aw thank you so much!!

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 😔?

Yes! This is similar to a bounty just with added flavors. Those oils I believe are artificial...or possible just super concentrated, they aren't essential oils. You can use anything you'd like to flavor the filling or even just keep it pure with the coconut added! : )

@@BrittneeKay thank you very much. Rosalie

Thank you very much!

😊😊😊

Hmm it seems like what you're doing is correct so far. What fillings did you use and did you ensure they were below 28 C before adding them into the mold? How did you store your decorated mold? Which process for tempering the chocolate and cocoa butter did you use? Do you know the humidity of your room? :)

Thank you! 😊

Thank you!!

In this video I use compound chocolate, so it doesn't need to be tempered. Check out my other molding videos where I temper couverture chocolate and watch some tempering videos to see the exact temperatures and process explained!

Hmmm yes that has happened to all of us before! I can't know how to help unless I know your exact process... What kind of chocolate did you use? Tempering method? How long did they set for? In the fridge or out...etc. Let me know and we can see why. Usually it means the chocolate is out of temper or has gone out of temper during the molding process.

You're welcome! I recommend using anything that is food grade that has high alcohol content...so vodka, everclear, or lemon extract work great. I don't think orange flower water will evaporate quick enough. You don't want to be adding a ton of liquid to the chocolate or it will mess with the finish :)

Thanks, you're so welcome! Less color will just give you less color! : ) 10% is a starting point but you can experiment on more or less depending on the look you're going for. For a coffee blender, do you mean a milk frother? You can definitely use that for small amounts if you're needing help distributing the color!

I think it would work but may have more of a taste!

No you don’t have to! You can use just chocolate and decorate bonbons with other things like edible gold leaf or dust, flower petals, etc

Check my description links or search Chef Rubber 🙂

Hmm yes chocolate works takes research and many hours of practice! I wouldn’t expect to be expert at making formulating your own chocolate right out of the gate. It’s also something I can’t help with because it isn’t my specialty. I make filled bonbons using couverture chocolate that is already formulated. But don’t give up, just keep learning one thing at a time! 😃

I use lemon extract, some people use everclear. It needs to be alcohol so that it evaporates and leaves only the color behind!

Thanks!

Thanks! Sorry I don’t give that out 🙂

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!

Thanks for the support!!!

Well you have a lot of good information! I think you have everything right already, it’s just a matter of making a decision. My exact setup is linked in the description. I use a Grex Tritium airbrush. I don’t know if bars about my compressor but I do think it’s around 4, I know I usually always spray at 80 psi. I know it can be frustrating to get setup but you’re on the right track!

Thank you!! 🫶🏻🫶🏻

Glad you liked it! Of course!

These molds i believe are 11 g each! Perfect size 😃

No harm! Over and over again!

Thank you!

No I don’t have a recommendation unfortunately! I don’t use a tempering machine, they are expensive and unnecessary unless you’re producing a lot. I recommend a nice chocolate warming tank instead 🙂

Glad it was helpful!

Thank you so much

It should be safe but honestly I wouldn’t worry about it! The machines are made for chocolate and can get dirty and chocolate is easy to clean with warmth!

@@BrittneeKay thank you brittnee 😊

Yes same exact process!! Seed about 20% until you get below 34C. Working temp is 30-31C If you click the link in the description you can download my tempering curves for each type of chocolate too if you want them for reference 🙂

@@BrittneeKay oh okay sounds great, so I looked at the tempering chart in your description, it says for white chocolate that the working temp is 84-86F, but here I see you said the working temp is 86-88F. But on the actual bag of callebaut chocolate it says the working temp is 82-84F, so I’m just confused about the temps, there are so many different ones for the same brand of chocolate. Also, should I stop seeding that many degrees from the working temp? Would I still get a good temperature if I stop adding seeds that far from the working temp? I’m not sure what to do, also does white chocolate take long to set up? Because when I feel like I tempered it it’s still soft after about while and melts kinda easily. Does it also also take 24 hours to crystallize? Because it did snap after several hours after I had stored it

Yes! Most of the time it isn’t needed because usually we’re tempering small amount but for sure you can!

Nice suggestion, i will consider it soon!

Great idea!

Neither are better, just personal preference! I like the convenience of pre-colored 🙂