I hope you enjoy the video! Sorry in advance for the sound quality today 😔 I accidentally hit a button on my microphone and recorded the audio in too high of a setting. I tried to soften the sound, but there wasn't much more I could do to adjust it. 💝
@@terryraines9952 that's right, working temp is around 86F. But go up to 90F to use the transfer sheet per the instructions, just to be sure it's warm enough to adhere to the pattern!
❤the treats look amazing 🤩 thank you 😊 for the video I really enjoyed watching how to make Bon Bons in the molds can’t wait to give these a try 😅 wish. Me luck 🍀 never made this kind of treats before ,you make it look easy .
I am so glad that I found your videos. I have been wanting to try making chocolates for the longest time but I live in the Caribbean and the temperature and humidity are so daunting!!! You're giving me the confidence to try.
Aloha, I really learn from you, your information is very clear, we need more people like you that's for sure. I enjoyed all your videos and I watch them more than once. Your so fun to watch with all your hand movements and all. Thank you for all your time and I know tons of effort for you to do this.
@@BrittneeKay No worries Brittnee, we are all busy. Just like me always working, and have to catch up on some of your past video posts and it just so happened that when I got home today from working, a notification came through that I was able to catch right away.
I love to watch your talent and really good creations. I’m such a fan of your works and that’s what I mean by anticipation, I look forward to watching any of your creations as these type hobbies are my passion and would live more time to do more myself and create my side business. You always have great ideas and projects for sweet treats and gifts.
Thanks for this video. I was wondering if you could lay down your finishing layer of chocolate to cap and scrape off the excess. Then set the transfer sheet on top of the mould and gently scrape the sheet to have it individually adhere to each bonbon? Would that be less messy?
You're welcome! : ) I have never seen it done that way...my guess is because the chocolate will cool too quickly and then will not warm up the cocoa butter on the transfer sheet enough to adhere to it. Then your images will end up being patchy where some of the pattern pulls off and some doesn't. Also, if you scrape it first I think when you apply the transfer sheet it will end up not touching some areas of chocolate. This is actually a pretty clean way of capping chocolates, just a matter of getting good with knowing how much chocolate to pour on before the transfer sheet. 😊 I don't use this technique super often so I like to err on the side of too much. Thanks for the question!
Oi Brittnee , ficou bem bonito o resultado final , e essa folha de transferência, é bem melhor , para decoração , e adianta muito o tempo.. Ficou bonito ,parabéns....
Hey Britney, first of all, your are amazing with your Chanel. I learn so mutch from your tip and tricks. My question is, how long can I store the remaining Cana he in the fridge? I have some left over.
Thank you!! : ) I think you had a spelling error...did you mean that you have leftover chocolates and wonder how long they'll last? To answer that question, the shelf life depends on what type of filling you have inside your chocolate!
@@fabriziocompagnone5237 Yeah, same thing applies, shelf life is determined by what type of ganache. In this case just use your own judgement, but I would say 1-2 weeks
your gnash looks yummy, I wanted to do a white chocolate using trasf sheets, however I have a white die for a whiter shade of white if you may, I saw this video, it looked so pretty ...I never used die for chocolate, will be making the chocolate from scratch=== your bonbons look beautiful, ty for sharing
Thank you! You may use the heat gun to gently keep your chocolate at working temperature as you create the bon bons. I ended up letting my chocolate set up and re-temper it to seal it!
This might be a stupid question, but, how do you keep the chocolate at the tempered temperature while you’re waiting for the test chocolate to set? Doesn’t it set in the bowl?
It will start to set but the bowl will set slower because of the amount. The edges can start to set but you can gently warm the chocolate with a blow dryer or heat gun to keep it at working temperature while you work! Once you’re familiar with tempering and confident you don’t need to do a temper test 🙂
Hi Britney. Just want to ask a question. I poured my chocolate in the mould. The mixture was quite liquid. Dont know if it should have been thicker because after chilling and filling and sealing the bonbons wouldnt come out of the mould. When I pressed on the bottom part only the bottom with filling attached came out. 😢
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.
If you want to transfer on the top of molded chocolates you will need to use a magnetic mold and just insert the transfer sheet in between the plate and the mold opening. And then just mold your chocolates like normal. If you want to transfer onto hand-dipped chocolates I have a video for that: czcams.com/video/BK-_SkHWJdw/video.html Hope this helps! 😁
I’ve really been enjoying your videos and learning a lot. I’ve tried using a polycarbonate mold and many of the chocolates would not release. Any suggestions?
Thank you! Could be a couple things…not leaving them in the fridge long enough or not a proper temper. The temper could be off from humidity or uneven cooling or not tempering correctly. But sometimes you do the tempering right and something small can effect things, it can be sneaky! What do you think it could be? It’s hard to say if I’m not there. What kind of chocolate did you use?
@@BrittneeKay thank you for your quick response. For this, I used dark chocolate melting wafers and a melting pot to melt the chocolate. So I really think it has more to do with tempering than anything else. I’ve watched your video on using the microwave and plastic bowl. I also purchased an infrared thermometer to monitor temperature. I will definitely try again …. until I get it right.
I just watched your video about different kinds of chocolate. It made me go back and look at the ingredients of the wafers I used. The melting wafers that I am using have cocoa powder as the fourth ingredient. Would that make them compound or still in the first kind you spoke about as no -chocolate?
@@debiz709 I would say they're most likely compound chocolate. Cocoa powder is still from the cocoa plant and so it does contain chocolate. I'm guessing the fat that's used is palm or vegetable oil rather than cocoa butter so they're in between!
@@debiz709 Yes great attitude, just keep trying! I've had many fails over the years and mysteries that I still am not sure I've solved! 😄 I will say I find couverture chocolate tempered correctly comes out of polycarbonate molds much easier than compound chocolate. I find that you really have to warm the compound chocolate perfectly and make sure not to go too hot to have them work great in molds!
I was wondering when making chocolate ganache for chocolate would it be possible to do a white chocolate ganache and use an extract to make it the specific flavor? Or would that cause the chocolate to seize
Yes for sure you can flavor the chocolate ganache! If you want to use a basic ganache recipe that is just cream and chocolate you can add the extract into the cream when you warm it up before adding it to the chocolate. I don’t have an exact recipe but you’re safe to experiment with that!
@@BrittneeKay what I got is water-based and I did not think I would have to worry about the seizing since it’s going into a ganache instead of straight chocolate. Thank you for your help.
You can hand paint, airbrush, and apply it other ways. It is too complicated for a simple description! If you want this type of design on top you’ll need to use a magnetic polycarbonate mold with a flat top!
@@user-gb2tn1hk3j Я добавил русские подписи к своим последним двум видео на CZcams. Проверьте их, чтобы убедиться, что они работают правильно для вас. Я буду продолжать делать это в будущем. Благодарим за ваше предложение!
No it isn’t possible or required! But I wouldn’t recommend trying to make chocolates with chocolates chips here is a video where you can learn all about different types of chocolates and their uses: czcams.com/video/g1G9u7HmVTc/video.html
Je peux certainement faire une vidéo sur la ganache, je me concentrais juste pour cette vidéo sur la technique de la feuille de transfert. Il est parfois difficile de se concentrer sur plus d'un sujet dans une vidéo. Ne vous inquiétez pas, plus de garnitures et de vidéos de recettes à venir !
I hope you enjoy the video! Sorry in advance for the sound quality today 😔 I accidentally hit a button on my microphone and recorded the audio in too high of a setting. I tried to soften the sound, but there wasn't much more I could do to adjust it. 💝
Heey
@@larrylooper3652 hi!
@@BrittneeKay how you doing today
sounds good to me I can hear it, so white chocolate at 86F tempered.
@@terryraines9952 that's right, working temp is around 86F. But go up to 90F to use the transfer sheet per the instructions, just to be sure it's warm enough to adhere to the pattern!
❤the treats look amazing 🤩 thank you 😊 for the video I really enjoyed watching how to make Bon Bons in the molds can’t wait to give these a try 😅 wish. Me luck 🍀 never made this kind of treats before ,you make it look easy .
Thanks so much 😊 that’s awesome! You will do great!
Loved watching how to do the transfer paper! Genius!!!!
Glad you loved it! Thank you! : )
I am so glad that I found your videos. I have been wanting to try making chocolates for the longest time but I live in the Caribbean and the temperature and humidity are so daunting!!! You're giving me the confidence to try.
Ah yes humidity is tricky but you can do it! I’m so glad I’ve inspired you! You’ll figure it out for sure!! 🤩🤩🤩
Aloha, I really learn from you, your information is very clear, we need more people like you that's for sure. I enjoyed all your videos and I watch them more than once. Your so fun to watch with all your hand movements and all. Thank you for all your time and I know tons of effort for you to do this.
Aww what a compliment, thank you so so much! I am glad you love the videos, I’m gonna keep them coming! 🤩
Beautiful Brittnee, I’ve been looking for and anticipating a Brittnee Valentine tutorial video for this year. These are so cute
Yay glad to hear it!! Wish I had time to do more. I'm working on it : D Thanks for your comment!
@@BrittneeKay No worries Brittnee, we are all busy. Just like me always working, and have to catch up on some of your past video posts and it just so happened that when I got home today from working, a notification came through that I was able to catch right away.
I love to watch your talent and really good creations. I’m such a fan of your works and that’s what I mean by anticipation, I look forward to watching any of your creations as these type hobbies are my passion and would live more time to do more myself and create my side business. You always have great ideas and projects for sweet treats and gifts.
@@AngelHeart1111 You're so sweet, thank you so much! 🥹😊 I'm just so happy you enjoy them!
Thanks for this
Of course!!
Happy Valentines! Fun and Baeutiful... Thanks for an another clever video. Ruby ghouch, who would have thunk!
😄😄😄
Cute ❤
Thanks!!
Thanks for this video. I was wondering if you could lay down your finishing layer of chocolate to cap and scrape off the excess. Then set the transfer sheet on top of the mould and gently scrape the sheet to have it individually adhere to each bonbon? Would that be less messy?
You're welcome! : ) I have never seen it done that way...my guess is because the chocolate will cool too quickly and then will not warm up the cocoa butter on the transfer sheet enough to adhere to it. Then your images will end up being patchy where some of the pattern pulls off and some doesn't. Also, if you scrape it first I think when you apply the transfer sheet it will end up not touching some areas of chocolate. This is actually a pretty clean way of capping chocolates, just a matter of getting good with knowing how much chocolate to pour on before the transfer sheet. 😊 I don't use this technique super often so I like to err on the side of too much. Thanks for the question!
I enjoy watching your videos and am learning so much from you. Thank you!
I’m so glad!! ☺️☺️😃 thanks for the comment and for being here!
Beautiful, greetings from Guatemala
Thank you!! 💞
❤great video
Thank you!!
I was waiting for you to post a new video and as usual, you didn't disappoint. Keep up the good work.
You’re the best, thank you!!
Спасибо 👏✊👍. Не перестаю удивляться. Волшебница.
Добро пожаловать!
Thank you!!
Oi Brittnee , ficou bem bonito o resultado final , e essa folha de transferência, é bem melhor , para decoração , e adianta muito o tempo.. Ficou bonito ,parabéns....
Obrigado! Estou tão feliz que você gostou!
Hey Britney, first of all, your are amazing with your Chanel. I learn so mutch from your tip and tricks. My question is, how long can I store the remaining Cana he in the fridge? I have some left over.
Thank you!! : ) I think you had a spelling error...did you mean that you have leftover chocolates and wonder how long they'll last? To answer that question, the shelf life depends on what type of filling you have inside your chocolate!
@@BrittneeKay no.... sorry. I mean i have some left over from the filling (Canach).
@@fabriziocompagnone5237 Yeah, same thing applies, shelf life is determined by what type of ganache. In this case just use your own judgement, but I would say 1-2 weeks
You are great
Thanks!
Beautiful!
Thank you!!
your gnash looks yummy, I wanted to do a white chocolate using trasf sheets, however I have a white die for a whiter shade of white if you may, I saw this video, it looked so pretty ...I never used die for chocolate, will be making the chocolate from scratch=== your bonbons look beautiful, ty for sharing
Ohh sounds interesting! You'll have to let me know how it goes! :) Thanks for watching!
❤I got very exited seeing your pretty bonbons, ty
Very nice and easy recipe 👌👍
Thank you!! ❤️
Agradecida por mais um vídeo..🎉❤❤❤❤❤❤❤❤
De nada!
Where do you get the transfer sheets? I would love to try this. Thanks. Happy new year
Happy New year! Check these out: shrsl.com/47hs7
thank you for another awesome video,, but what was the heat gun for?
Thank you! You may use the heat gun to gently keep your chocolate at working temperature as you create the bon bons. I ended up letting my chocolate set up and re-temper it to seal it!
Yeah!!!
💐💮💐
🎉
This might be a stupid question, but, how do you keep the chocolate at the tempered temperature while you’re waiting for the test chocolate to set? Doesn’t it set in the bowl?
It will start to set but the bowl will set slower because of the amount. The edges can start to set but you can gently warm the chocolate with a blow dryer or heat gun to keep it at working temperature while you work!
Once you’re familiar with tempering and confident you don’t need to do a temper test 🙂
I would love if I can take a course for couple of days
I am brainstorming a comprehensive chocolate course, hopefully coming 2024. Thank you expressing interest! 🤩
Hi Britney. Just want to ask a question. I poured my chocolate in the mould. The mixture was quite liquid. Dont know if it should have been thicker because after chilling and filling and sealing the bonbons wouldnt come out of the mould. When I pressed on the bottom part only the bottom with filling attached came out. 😢
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.
very nice art of piece , can you tell me how to make the ruby ganache please?
It isn’t my recipe so cannot share, but you can search for a basic one using cream, ruby chocolate, and butter 🙂
@@BrittneeKay thank you for the reply..
@@suz02 Of course!! :)
How do you do transfers on the top of the chocolate?
If you want to transfer on the top of molded chocolates you will need to use a magnetic mold and just insert the transfer sheet in between the plate and the mold opening. And then just mold your chocolates like normal. If you want to transfer onto hand-dipped chocolates I have a video for that: czcams.com/video/BK-_SkHWJdw/video.html
Hope this helps! 😁
I’ve really been enjoying your videos and learning a lot. I’ve tried using a polycarbonate mold and many of the chocolates would not release. Any suggestions?
Thank you! Could be a couple things…not leaving them in the fridge long enough or not a proper temper. The temper could be off from humidity or uneven cooling or not tempering correctly. But sometimes you do the tempering right and something small can effect things, it can be sneaky! What do you think it could be? It’s hard to say if I’m not there. What kind of chocolate did you use?
@@BrittneeKay thank you for your quick response. For this, I used dark chocolate melting wafers and a melting pot to melt the chocolate. So I really think it has more to do with tempering than anything else. I’ve watched your video on using the microwave and plastic bowl. I also purchased an infrared thermometer to monitor temperature. I will definitely try again …. until I get it right.
I just watched your video about different kinds of chocolate. It made me go back and look at the ingredients of the wafers I used. The melting wafers that I am using have cocoa powder as the fourth ingredient. Would that make them compound or still in the first kind you spoke about as no -chocolate?
@@debiz709 I would say they're most likely compound chocolate. Cocoa powder is still from the cocoa plant and so it does contain chocolate. I'm guessing the fat that's used is palm or vegetable oil rather than cocoa butter so they're in between!
@@debiz709 Yes great attitude, just keep trying! I've had many fails over the years and mysteries that I still am not sure I've solved! 😄 I will say I find couverture chocolate tempered correctly comes out of polycarbonate molds much easier than compound chocolate. I find that you really have to warm the compound chocolate perfectly and make sure not to go too hot to have them work great in molds!
I was wondering when making chocolate ganache for chocolate would it be possible to do a white chocolate ganache and use an extract to make it the specific flavor? Or would that cause the chocolate to seize
Yes for sure you can flavor the chocolate ganache! If you want to use a basic ganache recipe that is just cream and chocolate you can add the extract into the cream when you warm it up before adding it to the chocolate. I don’t have an exact recipe but you’re safe to experiment with that!
@@BrittneeKay what I got is water-based and I did not think I would have to worry about the seizing since it’s going into a ganache instead of straight chocolate. Thank you for your help.
@@mrwinkel Of course!!
كيف يمكنني الطباعه على الشوكولاته من الجهه الاخرى أيضا ؟؟
You can hand paint, airbrush, and apply it other ways. It is too complicated for a simple description! If you want this type of design on top you’ll need to use a magnetic polycarbonate mold with a flat top!
@@BrittneeKay انا مش مصدقه إن حضرتك رديتي عليا ... شكرا جزيلا على إهتمامك 🩷
@@hebamosbah2889 Of course!! : )
What happens if I only stir stir instead of stir stir stir? 🤭hehe
🤭🤭🤭 good one! (Won’t be tempered)
Спасибо вам большое, а можно включить субтитры для русскоговорящих? Вы волшебница, спасибо🙏💕
Sure! I will look into doing that, I’ve never done it before! Thanks for the comment! 😃
@@BrittneeKay спасибо за обратную связь и контакт с подписчиками.... Желаю творческих успехов.
@@user-gb2tn1hk3j Да конечно, спасибо!
@@user-gb2tn1hk3j Я добавил русские подписи к своим последним двум видео на CZcams. Проверьте их, чтобы убедиться, что они работают правильно для вас. Я буду продолжать делать это в будущем. Благодарим за ваше предложение!
Is it possible to temper cheaper chocolate chips?
No it isn’t possible or required! But I wouldn’t recommend trying to make chocolates with chocolates chips here is a video where you can learn all about different types of chocolates and their uses:
czcams.com/video/g1G9u7HmVTc/video.html
Merci beaucoup, mais pourquoi tu nous montre pas comment tu fais le ganache ? Merci
Je peux certainement faire une vidéo sur la ganache, je me concentrais juste pour cette vidéo sur la technique de la feuille de transfert. Il est parfois difficile de se concentrer sur plus d'un sujet dans une vidéo. Ne vous inquiétez pas, plus de garnitures et de vidéos de recettes à venir !
@@BrittneeKay merci beaucoup
@@GOLMUS 😊 je t'en prie
Can I have ganesh recipe
This particular recipe isn't an original recipe for me so I cannot share it. But more recipes on my channel to come don't worry!
Kzieke😅