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Chocolate Molds | My Full Homemade Chocolate Process | PART 1
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- čas přidán 6. 08. 2024
- Chocolate Molds | My Full Homemade Chocolate Process 👩🏼🍳✨ In this video I walk you through steps 1 to 4 of my chocolate molding process. In each step I discuss the specific routine things that I do to get great results for making filled chocolate bonbons that have beautiful cocoa butter decorations. Enjoy!
#chocolatemolds #chocolateprocess #chocolate #brittneekay
If you'd like to send me a lil' gift without YT taking some 😄:
▪ Venmo: @BrittneeKay
Click here to purchase my full chocolate molding process guide:
▪ PDF guide: www.brittneekay.com/shop/my-s...
Click here to download my free chocolate tempering charts:
▪ in color: www.brittneekay.com/chocolate...
▪ in B&W: www.brittneekay.com/chocolate...
Check out these related videos:
▪ Chocolate Molding Process PART 2: • Chocolate Molds | My F...
▪ Chocolate Supplies & Equipment: • Chocolate Work | What ...
▪ Types of Chocolate | What Chocolate Should I Use?: • Types of Chocolate | W...
▪ How to Fill and Unmold Chocolates: • Chocolate Molds | How ...
▪ What is Cocoa Butter and How to Temper It: • What Is Cocoa Butter |...
▪ How to Color Cocoa Butter: • Color Cocoa Butter for...
▪ Temper Chocolate with the Seeding Method: • Temper Chocolate | See...
▪ Temper Chocolate in a Warming Tank: • Temper Chocolate Using...
▪ Temper Chocolate with Mycryo: • Temper Chocolate with ...
▪ Temper Chocolate with the Microwave Method: • Temper Chocolate | The...
▪ Chocolate Airbrush Tutorial: • Chocolate Airbrush Tut...
ALL my favorite chocolate work supplies:
▪ www.brittneekay.com/shop/my-f...
Supplies for general chocolate work:
▪ ThermaPen ONE digital thermometer: www.avantlink.com/click.php?t...
▪ chocolate scraper: amzn.to/3qKWM74
▪ mini room thermometers: amzn.to/3Z1bDdm
▪ mini straight metal spatulas: amzn.to/3FzNMt4
▪ 16 oz restaurant cups with lid: amzn.to/3MEWeuX
▪ parchment paper sheets: amzn.to/3kKmqDP
▪ food-safe gloves: amzn.to/3vsNH3F
▪ 12" disposable piping bags: amzn.to/3IlkqNy
▪ bag clips: amzn.to/42sedsF
▪ stick blender: amzn.to/3ooQl7k
▪ heat gun: amzn.to/3IGG94l
Video Chapters:
0:00 - Intro
1:29 - Step 1. Prepare Your Working Environment
4:11 - Step 2. Prepare Your Chocolate Molds
6:44 - Step 3. Decorate Your Chocolate Molds - General
15:37 - Step 3. Decorate Your Chocolate Molds - Airbrush
29:02 - Step 4. Temper Your Chocolate
33:09 - Fin!
Say hi on social!:
▪ Instagram: / brittneekaybakes
▪ Website: www.brittneekay.com
▪ TikTok: / brittneekay
Note this description contains affiliate links that allow you to find the items mentioned in this video and support the channel at no cost to you. While this channel may earn minimal sums when the viewer uses the links, the viewer is in no way obligated to use these links. Thank you for your support!
• Chocolate Molds | My F...
Drop any questions that you have so far down below and I'll answer them!! 🤩
@@BrittneeKay do you have any courses?
@@braiwiberg3957 not yet but hopefully soon ☺️☺️
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!
Aw thank you so much! 😊☺️ So glad you’re learning more each time, that’s my goal! 🩷
You are one of the more inspirational teachers on CZcams. Straightforward, honest and charming as you review techniques and orders of operation for delicious chocolate making. Keep up the excellent work.
Aww what a compliment, thank you so much!! 🙂
@@BrittneeKay Keep making those videos !!!
She's back!!!!
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.
😃😃😃 Thanks, I'm so glad to hear that!!
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 :)))))
Thank you, that’s so nice to hear! You will love playing with the airbrush!!
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 so welcome, glad you are liking it so far!! 😃
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
Once again Brittnee , a well informed video and most helpful. Glad you enjoyed your holiday .
Thank you, glad you found it helpful! :D Happy to be back!
Thank you very much for the lesson
You are welcome!
Thank you very much dear Brittnee🌷🙏🌷 Have a wonderful weekend - See you in the next video🐬🐬🐬
Of course! Thank you!!
Great video! Most helpful! 👍🏽
very helpful video, thank you very much~
You're so welcome!
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!
As always.... your experiences and insights are wonderful. Keep them coming.
Thanks! Will do :D
Loved this video and can’t wait for the PDF file 🥰 I did not find the ethanol brand in your links 🤷🏻♀️
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!!
@@BrittneeKay thank you 🤗🤗🤗🤗🤗
@@beuba5938 of course!!
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!! 😃
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!
Hi 🙋🏼♀️ Great video
Hello 👋 thanks! 😄
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.
@@rumeshi.sanjula7649 oh amazing, nice work!! You’re so welcome, thanks for watching!!
The chocolate completely fell out of my molds, they are a circle plastic mold … how do I stop this from happening?
When it was warm or after it set up?
ich bekomme in deutschland kein 200% ethanol was mache ich jetzt
Isopropanol alcohol will do the same thing , hope that helps 👍
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.
@@BrittneeKay this is perfekt Thank you
@@nickblack4661 Thank you