National Geographic x The Bucket List Family Chocolates | Custom Chocolate Bonbons With Brand Logos
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- čas přidán 6. 08. 2024
- National Geographic x The Bucket List Family Chocolates | Custom Chocolate Bonbons With Brand Logos 👩🏼🍳✨ Lately I've been thinking a lot about how to customize or personalize chocolates with brands or symbols and in this video I explore some options. I use the National Geographic and The Bucket List Family logos as examples for both hand-painted bonbons along with edible gold luster dust stamped bonbons.
#customchocolates #chocolatebonbondesign #chocolate #brittneekay
@NatGeo
@TheBucketListFamily
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Click here to download my free chocolate tempering charts:
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Check out these related videos:
▪ Temper Chocolate with the Seeding Method: • Temper Chocolate | See...
▪ 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...
▪ Chocolate Airbrush Tutorial: • Chocolate Airbrush Tut...
▪ Gold Luster Dust Stamp Technique: • Holiday Chocolate Bonb...
ALL my favorite chocolate work supplies:
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Supplies specific to this video:
▪ Chef Rubber pre-colored cocoa butters (retro red, regal blue, jade green, aureolin yellow, eclipse black, alabaster white): shrsl.com/4f3b2
▪ half sphere mold No. 1 by Chef Jungstedt: www.chefjungstedt.com/product...
▪ square mold from Hans Brunner: www.chocolat-chocolat.com/pro...
▪ rectangle snack bar mold from Martellato: shrsl.com/4e4y7
▪ Jenna Rae Cakes edible gold dazzle dust: jennaraecakes.com/en-us/colle...
▪ acrylic stamp blocks: amzn.to/48ddQWt
▪ clear mini alphabet stamps: amzn.to/3VU8lsK
▪ Sweet Sticks 0 fine round brush: amzn.to/44uRcaE
▪ nail art brush kit: amzn.to/4c1uw5X
▪ vinyl tape: amzn.to/3PkdQxb
▪ white chocolate boxes: www.pastrychefsboutique.com/d...
▪ Grex Tritium.TG 0.7mm airbrush kit: amzn.to/3RVCoya
▪ Grex airbrush holder: amzn.to/3RV5oWN
▪ 3M respirator mask: amzn.to/3OZXBE1
▪ 3M respirator mask particulate filters: amzn.to/45Td5ke
▪ CakeSafe professional master spray booth (use code BRITTNEEKAY for 10% off): www.cakesafe.com/store?aff=61...
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Video Chapters:
0:00 - Intro
5:42 - Supplies
6:53 - Designing the Chocolates
7:54 - Spraying the Backgrounds
13:45 - Snack Bar Fade Experiment
17:58 - Hand Painted Logos
22:06 - Shelling the Chocolates
26:07 - Filling the Chocolates
28:13 - Capping the Chocolates
29:34 - Unmolding the Chocolates
31:04 - Gold Stamping
31:49 - Fin!
33:27 - Autographed Book Giveaway!
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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!
• National Geographic x ...
Don't forget to enter the giveaway if you are a travel / The Bucket List Family / National Geographic fan to win an autographed copy of the new book!
Follow these steps:
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4. Comment on my latest post (it will be a video/picture of these chocolates) and also share that post to your stories
I will announce the book winner in 1 week on instagram!
Take a cruise to the Greek Islands, a must do
@@Silverbutterflyart That sounds amazing!!!
Hi brittnee love your channel I have a question, how long do the fillings last, eg. Caramel, ganache etc. Are there any that will go bad quickly, I am very new to chocolate making but would love to make different fillings but I am afraid the fillings wouldn't last very long.
@@patricianye2578 Thank you!! You can't know exactly how long unless the fillings are tested for water activity...with that being said ganaches last less long than caramels for example. The more water in the recipe the quicker they'll go bad. More information to come on this on my channel and in my future course! : ) Unofficially, I usually try to eat non-shelf stable chocolates that I make within a week or close to that!
Thanks brittnee, that has given me a bit more understanding. I think I will stick to more sugar based fillings for now. I love making them, but you can only give away or eat so many in a short period of time. But thanks again for the reply.
Great work, very talented. I also follow the bucket list family and recognize you getting your go pro. I went to Le Cordon bleu in Orlando. I did go scuba diving in Grand Cayman for a trip. I look forward to more lessons in cocoa. With gratitude, James
Nooo way! I wondered if anyone who follows me would also be fans of theirs! That is so funny, I am just now watching their latest video and just got to that part! 😁 Ah fun, a fellow Le Cordon Bleu-er! Ohh Grand Cayman sounds amazing! 🤩
Amazing! I love that you showed the fails because realistically you always have 1 or 2 that don't go how you want but regardless these looked fantastic!
Thanks! Yeah! Sometimes the design or unmolding just aren't working haha so frustrating but you learn something each time! 💞
They all turned out so beautifully and look so delicious 😋
And the packaging is beautiful as well.
Thanks so much! 💞
Iceland for Eclipse 2026 ( I hope) Girl, you always knock your videos out of the park! Such a great story behind the goodies...always fun to hear what inspires you!
Iceland for eclipse 2026 is a must! 🤩
I love that you include your errors and describe your problem-solving approach!
Glad you find that part helpful! Definitely a lot to always learn! : )
This is a work of love. Congratulations!
Thank you so much!
Very talented and very very patient! Great job Britnee❤
Thank you! 🥰
Very nice! So clean and shiny
Thank you!! ✨
I like both styles but think each style could target two different audiences. The😮 coloured ones, which look more fun, would attract teenage chocolate gourmets whilst the gold more classic style would appeal to the more "grown ups". Big trips scheduled to France, Belgium, Hungary and Poland. Best, best trip so far was India, we loved it.
As a newbie at making chocolate bonbons, your videos are a great help in teaching various techniques. Thank you. Sorry I dont use Instagram!
Yes! I completely agree with what you said on the bonbons! Depends on the event or what the company is going for for sure! : ) Oh that is amazing, have fun on your trip!
Hi Brittnee , I am a chocolatier from Germany but live in the USA. I have a chocolate shop and about 2 years ago I have added "Designer Truffles" to my list. your videos are inspiring and I love to watch them. As far as travel goes, do it.....I am excited that you visit the "North" and am sure you will get many inspirations form there. ( Just don't add pickled herring to your truffles! )
Oh awesome! I love Germany, I have been a couple places there and it was so beautiful! That is amazing you have a chocolate shop! Thank you for the support! Going to go look up pickled herring now...haha
I always learn something usefull in your videos , great work.
Thank you! I’m so glad!!
Lots of great ideas.. thanks.. the slick ones are my favorite.. thanks again 🙌🏽
Thank you!
🎉 beautiful work ❤ I hope they watch this to see how much work you put into such a delicious 🎁
Aww thank you! 💖
I’m going to Sweden, Norway, Denmark, Paris too. Crazy! ☺️🥰 We should meet up.
lol wow what a coincidence!!! 😅😂😆
Beautiful!
Thank you!
These are very cool-looking!
Thanks so much!
I'm going to Switzerland next month! Can't wait!
Amazingggggg one of my favorite places I've traveled so far!!
I personally would want the professional looking one just because I like neat and clean.
Love it! I agree, these look slick!
Just came from the cocoa butter experiment video. The technique u use to fill the molds seems so much easier and efficient than the method we learn in culinary school. Thanks for the great video chef! New subscriber:)
Oh that’s great to hear! What method did you learn in culinary school I curious! 😃
@@BrittneeKay We were taught to just pour the chocolate directly into the molds which resulted in a messier product. Often chocolate would pool down the sides of the mold😬. Much prefer using piping bags for direct filling. Can’t wait to try!
@@keilahwilliams8249 ohhh yes I learned that too or with a ladle but I really prefer either a measuring cup or bag! 😃
If you asked which one I’d prefer to eat…I’d say ALL OF THEM but…that wasn’t the question right 🤣 I love both really ♥️ Spain would be my dream destination 🥰
Hehe 😅😅 Ahh Spain is amazing!! 😃😃
@@BrittneeKay you would know ☺️
@@beuba5938 happens to be one place I've been!! 😄
Take a cruise to the Greek Islands, a must do
Agree!
👍👍 I am learning chocolate making also. I like ur videos. Dy are cool like u😊
That's awesome! Thank you!
We love to travel. In two weeks we are heading to Switzerland and Italy to celebrate our 30th wedding anniversary!
Ohhhh man that is amazing, good for you and congrats on 30 years! Have you been to either Switzerland or Italy? Switzerland is one of my favorite places, sooooo beautiful like a dreamland!
Yes, I have been to Zurich before. It's amazing. I'm going to see if I can track down some Swiss couverture chocolate while I'm there. 🙂
@@psmzelda Mmmm how fun! Great idea!!
Your channel is super perfect.lov u
Thank you so much 😀
Hi Brittnee 😊
I'm new to the channel & an amateur chocolate maker- your videos have been so helpful omg bless u 🫶🏾
I was wondering if you have any advice about preserving fillings/keeping shelf stable for bonbons(glucose, invert sugar things like that)?
Merci muchly!! You're a star ✨
Thank you so much! I am planning to make more videos on shelf life in the future, but am working on developing recipes and planning out my future course. In general fillings high in sugar and low in water will last longer. So caramels will have longer shelf life than ganaches. There are definitely ingredients you can add to extend shelf-life as well, but I can't quite get into that here yet. Another thing to note is that you can't know the shelf-life unless the fillings are tested for water activity. My advice as a beginner would be to focus on mastering chocolate tempering and then step to decorating and molding. Don't worry about long lasting fillings at first because it isn't needed, fill the chocolates with something you enjoy eating and sharing. And then move on to learning about fillings when your'e ready to expand!
@@BrittneeKay tysm!! I can't wait to see those videos in the future! And I appreciate the advice 💕💕
@@elsd23 You're welcome!! 😃
I would love to go to Japan! 🇯🇵
Yeeee me too!!!
Can you do a video on making all these tasty fillings?😅
I will get into fillings more soon! ☺️
🎉🎉🎉🎉🎉
🎉🎉🎉🎉❤❤❤❤