Brittnee, BEAUTIFUL! I tell you all the time, YOU are BRILLIANT and Amazing and the cornflake idea, well, I can’t wait to try that in all my candy ideas rather than Rice Krispies, just WOW!
I adore you by far. I admire your talents I give you 5 gold leaf stars. I challenge you to try and create faberge egg out of possibly modeling chocolate and other types of chocolate
Also, I knew I'd heard of faberge before but I just looked it up...I am writing this down for next Easter because that looks like a really fun challenge!!
Queen of sweet indulgence. guiding us in a journey through chocolate extravagance. With a refined quality of gratefulness and good taste. With elegance.
Great to see you back.......my take would be...Corn Flakes mixed with crushed roasted hazelnuts and almonds who have been coated with warm blueberry flower honey and butter and with a splash of liqueur de fleur d'oranger.....(orange flower liquor)...i think that would taste amazing...just my take on your amazing concept....love the beauty shot on the turntable...
@@BrittneeKay Over here in Québec, because we are a big blueberry producer, there is plenty in health food store and also grocery store...let me see if i can find one that ships over the border..it is really really good..always love your videos so much and love your humour...have an amazing week-end..
I don't know. Why my pad brought me to your website? But it's gotta be the best thing I've ever seen. Now i'm gonna have to go out and find some place to buy all this stuff because I really can't wait to try it. Thanks for letting me learn something new.
Adding the extra crunch shards into the egg before closing would be great too. I wouldn't mind having extra crunches to chew on when breaking open the egg. 😋
Would putting the eggs in a vaccum help take out the air bubbles? Also I've had a hard time tempering chocolate in the microwave. Could i use an immersion circulator instead? What if I put the molds into a sous vide bag with chocolate in them and then tempered them in a bath then moved them into an ice bath to set, would they break when they cooled too fast? Or would it help them detach from the molds? I love that you do so much with your hands with minimal tools. I'm just starting to learn and have minimal tools so it's helpful to know we don't have to break the bank with fancy pastry brushes! 😊
Wow the vacuum is an interesting question! I'm not sure...but why not try! Let me know how it goes 😄 It's fun to experiment! Definitely an immersion blender will help you with your tempering. Check out my other tempering videos besides the microwave method. I usually use the seeding method and I find it to be the most successful but I'll use the microwave if I'm in a rush! Using an ice bath for setting can be an option but you have to be really careful to not shock the chocolate or it could cause blooming. Really a nice gradual cooling is best when you're finally ready for the chocolate to crystallize. Usually if they don't come off the mold they either need a bit more cooling time or there is just a tempering/temperature/humidity problem. :/ Thank you! I love when people notice things that I value. I love trying to keep things minimal. You can do a lot with very little!! ❤️
Hi. Brittnee I have a crazy interesting idea for you to try. Please make a cake but on the exterior have it all look like it was made as a gingerbread house. Possibly fondant and colors etc.
Wait, this is tripping me up lol 😆 Like when you cut it it looks like a gingerbread house inside...or a cake that you can look into like a gingerbread house with windows?
Outside to have the colors of a gingerbread brown, as realistic as possible. Shape of house. Decorations like you would for a gingerbread. Be awsome. Some awsome buttercream flavor in the cake.
Another idea. 😮😅 what's your take using savory for treats & chocolate. Some ingredients are intense with flavors. Suggestion. Please make homemade pop tarts from scratch. Some sweet other savory 😅😅
Hello.... As a wonderful teacher to us all. Teaching your passion for chocolate mostly. To master please give us stages...1st. Learn this before this. Step 2. Step 3 and so on. Their must be fundamentals
Their's a crazy thing in Canada where I am from. Using bacon covered in chocolate. Iver never tried it. Alot of people don't like the taste. I probably will try one day
I’ll be honest, I don’t know much about fudge. But years back I looked for a recipe and realized fudge is a free for all 😆 every recipe was different so I’m really not even sure exactly what makes something fudge!
Chocolatier. Can you combine chocolate with like a maple donut icing. And what's the process to keep the chocolate color if you want it to be shown on the outside
Hmmm a maple chocolate sounds delicious! If you want the outside to reflect the inside flavors the best way is to decorate the shells with colored cocoa butter. Tutorials on that coming very soon, I will be focusing on that a lot for the rest of this year!
Hi Brittany. Nice egg. Happy Easter. I am gonna try to make some dark liquor chocolates in a day or two. Just wanted to know do I need to temper my chocolate for this?” Also with the left over tempered chocolate can I reheat it for further use? Please let me know. Thanks🤗
Oh sounds fun! Yes if you’re using couverture you will need to temper it or you can use compound chocolate and just melt it down. With leftover chocolate you must always retemper if it’s couverture before use! 🙂
@@BrittneeKay Thank you dear, that info was very very helpful. Will be using couverture chocolate ofcourse. But the info on compound chocolate was news to me, will try that too. That sound like not too much work, but will I get the snap and shine using compound chocolate?
@@michellenidharia9267 Yes! You will still get the snap and shine using compound! :) It's formulated to work really similarly to couverture, but it just replaces the cocoa butter fats with vegetable oils instead and is created to be stable without having to temper it. It isn't as high in quality, but it's definitely on par with American chocolate you'd buy at a grocery store. Sometimes it's nice to have around and use for certain things where you don't need to trouble with tempering! Of course couverture is best, but all other products have a place as well if you ask me! 😃
Hello... can you show different types of chocolate bark?. Marshmallows,nuts. Etc. What's the thickest for this. Plus for thickness can you use something on 2 sides for height Guage
Adding different flavors to chocolate. How do you go about balancing flavors where you taste every notes? Is it trial and error. Please do a demo. Think be interesting
Hello Brittnee. Have you tried agave nectar and or sweetner as sugar substitute. Qurious of ratio for doing this. As well as what's a good egg substitute just Qurious.
Thanks John! Trying to post every Thursday, that has been my schedule since I started...sometimes I'm a couple days late and sometimes I have to skip a week if my week is too busy. I'm grateful for people like you who encourage me to keep going! There will be a video up this Thursday! And hopefully I can stay consistent to post once per week! :D
Check the links in all of my Easter videos on my channel, I should have some linked. Also check browse this website, it's great for chocolate molds: shrsl.com/4cbmj
Why can't you just pour all the chocolate in the egg halves, then let it set up, then "glue" or melt them together. I have had corn flakes, they are ok... but my favorite is Rice Krispies.
Do you mean all the ruby or milk chocolate? Like...to create a solid egg rather than a hollow egg? If that's your question, you technically could but it would most likely cool unevenly and possibly have streaking not to mention that's just a lot of chocolate and not realistic to eat : )
Artisanal chocolate and commercial. commercial makers will replace cocoa butter with other fats. cocoa is expensive. ganache needs cocoa butter. using other fats dont melt well. please do a demo explaining this
I posted an interesting story about chocolate to share that's happening in Canada where I live... I can delete it or you can. I wanted you to do article about the topic?
Do you know how to make marshmallow from scratch. Be awsome if you made popcorn balls. Chocolate well it's actually cocoa. Still be awsome. Do your Thang?
What type of crunch do you think would be good to add inside your chocolate Easter egg? 😋
girl scout cookies would be good...they remind me of Easter because we always got a box of thin mints!
Fruit and Nut Egg 🤓
@@braiwiberg3957 🤤🤤🤤
Rice crispies
Yes, very good! :P@@amythompson6869
Brittnee, BEAUTIFUL! I tell you all the time, YOU are BRILLIANT and Amazing and the cornflake idea, well, I can’t wait to try that in all my candy ideas rather than Rice Krispies, just WOW!
Thank you so much!! Oh I am excited for you to try them, they are delicious! 😋
Happy Easter may your day be filled will laughter and good memories as you celebrate Easter Jesus has risen 😇
Thank you, you too!
I adore you by far. I admire your talents I give you 5 gold leaf stars. I challenge you to try and create faberge egg out of possibly modeling chocolate and other types of chocolate
Oh! I love 5 gold leaf stars! ⭐️⭐️⭐️⭐️⭐️
Also, I knew I'd heard of faberge before but I just looked it up...I am writing this down for next Easter because that looks like a really fun challenge!!
Beautiful! Nice work!
Thank you so much 😀
Queen of sweet indulgence. guiding us in a journey through chocolate extravagance. With a refined quality of gratefulness and good taste. With elegance.
😀 Thanks!
My sweet tooth says. Pleasure was all mine
Love it… fun Easter gift
Thanks!
Great to see you back.......my take would be...Corn Flakes mixed with crushed roasted hazelnuts and almonds who have been coated with warm blueberry flower honey and butter and with a splash of liqueur de fleur d'oranger.....(orange flower liquor)...i think that would taste amazing...just my take on your amazing concept....love the beauty shot on the turntable...
Wow! Now that sounds delicious, how could it not be? Now how do I get my hands on some blueberry flower honey!? 😃😄
@@BrittneeKay Over here in Québec, because we are a big blueberry producer, there is plenty in health food store and also grocery store...let me see if i can find one that ships over the border..it is really really good..always love your videos so much and love your humour...have an amazing week-end..
@@jean-marclariviere7618 Oh wow how cool!
I don't know.
Why my pad brought me to your website? But it's gotta be the best thing I've ever seen. Now i'm gonna have to go out and find some place to buy all this stuff because I really can't wait to try it. Thanks for letting me learn something new.
What a compliment, thank you so much! So happy to have you here!! 😃
I would not have thought of Corn Flakes…awesome idea ❤
I would have never known! So good though!
Thank you for sharing. I look forward to your videos as I always learn something new. Happy Easter.
I'm so glad! Happy Easter too!
Can't wait to see your method for chocolate sauce with meat?😮😊
😄😄
Beautiful
Thank you 🥰
Adding the extra crunch shards into the egg before closing would be great too. I wouldn't mind having extra crunches to chew on when breaking open the egg. 😋
Oh smart! An extra little surprise as well! 🤩
I absolutely love your content Brittnee! you're one of my inspirations for chocolate making 💖
Wow thank you so much!! 🥰🥰
I learned alot. 😊
I'm glad!
I always have ideas
I love this huge egg! 🐣 Want one!
🤩🤩🤩
I think Rice Crispies could be good in the chocolate. You could even get crazy for the kids and use Pop Rocks!
Yes rice crispies are great too! And I love a good Pop Rock chocolate!
Would putting the eggs in a vaccum help take out the air bubbles? Also I've had a hard time tempering chocolate in the microwave. Could i use an immersion circulator instead? What if I put the molds into a sous vide bag with chocolate in them and then tempered them in a bath then moved them into an ice bath to set, would they break when they cooled too fast? Or would it help them detach from the molds? I love that you do so much with your hands with minimal tools. I'm just starting to learn and have minimal tools so it's helpful to know we don't have to break the bank with fancy pastry brushes! 😊
Wow the vacuum is an interesting question! I'm not sure...but why not try! Let me know how it goes 😄 It's fun to experiment!
Definitely an immersion blender will help you with your tempering. Check out my other tempering videos besides the microwave method. I usually use the seeding method and I find it to be the most successful but I'll use the microwave if I'm in a rush!
Using an ice bath for setting can be an option but you have to be really careful to not shock the chocolate or it could cause blooming. Really a nice gradual cooling is best when you're finally ready for the chocolate to crystallize. Usually if they don't come off the mold they either need a bit more cooling time or there is just a tempering/temperature/humidity problem. :/
Thank you! I love when people notice things that I value. I love trying to keep things minimal. You can do a lot with very little!! ❤️
Amazing Love this
Thank you! 🥰
Happy Easter. Are you gonna teach more on the candy side of chocolate. Like chocolates in boxes. etc.
Yes! Like bon bons and such? I'm hoping to be able to spend more time on those soon including decorating with colors!
Hi. Brittnee I have a crazy interesting idea for you to try. Please make a cake but on the exterior have it all look like it was made as a gingerbread house. Possibly fondant and colors etc.
Wait, this is tripping me up lol 😆 Like when you cut it it looks like a gingerbread house inside...or a cake that you can look into like a gingerbread house with windows?
Last part
Outside to have the colors of a gingerbread brown, as realistic as possible. Shape of house. Decorations like you would for a gingerbread. Be awsome. Some awsome buttercream flavor in the cake.
@@johnhayes6414 Oh I see! That does sound fun!
Another idea. 😮😅 what's your take using savory for treats & chocolate. Some ingredients are intense with flavors. Suggestion. Please make homemade pop tarts from scratch. Some sweet other savory 😅😅
if you have experience with caramels would be another sweet topic
Yes I need to practice caramels more and can create some videos!
pretzels would be interesting with coconut
Hi. Have idea. Make sticky toffee pudding but add your expertise for chocolate to this recipe?
Hello.... As a wonderful teacher to us all. Teaching your passion for chocolate mostly. To master please give us stages...1st. Learn this before this. Step 2. Step 3 and so on. Their must be fundamentals
Great idea! I am for sure working on this and one day want to provide a really comprehensive course with each and every detailed step and variations!
A waffer of some sort would be pleasing. Mixed with dried fruits
yum, agree!
Their's a crazy thing in Canada where I am from. Using bacon covered in chocolate. Iver never tried it. Alot of people don't like the taste. I probably will try one day
Seems like it could work…people do bacon and maple 😋
I seen some crazy stuff on TV. Long ago with dry ice. Can you create a wild visual presentation with dry ice and chocolate
Yeah! I have a plated dessert that is a crystal ball with dry ice! Dry ice is really fun!
Oh yah. Is their more stuff that's with dry ice...
Can you do a verity of fudge. Like with marshmallows etc.for a demo
This could be my opportunity to figure out a delicious and decadent fudge recipe! I’ll write this on my video ideas list!
Good morning Chef. Do the cornflakes loose their crunch after a few days even though it is set in tempered chocolate?
Nope! In tempered chocolate they will stay crunchy!
Can your different types of chocolate techniques be added to fudge curious. Or is fudge more or less a stand alone
I’ll be honest, I don’t know much about fudge. But years back I looked for a recipe and realized fudge is a free for all 😆 every recipe was different so I’m really not even sure exactly what makes something fudge!
Chocolatier. Can you combine chocolate with like a maple donut icing. And what's the process to keep the chocolate color if you want it to be shown on the outside
Hmmm a maple chocolate sounds delicious! If you want the outside to reflect the inside flavors the best way is to decorate the shells with colored cocoa butter. Tutorials on that coming very soon, I will be focusing on that a lot for the rest of this year!
Hi Brittany. Nice egg. Happy Easter. I am gonna try to make some dark liquor chocolates in a day or two. Just wanted to know do I need to temper my chocolate for this?” Also with the left over tempered chocolate can I reheat it for further use? Please let me know. Thanks🤗
Oh sounds fun! Yes if you’re using couverture you will need to temper it or you can use compound chocolate and just melt it down. With leftover chocolate you must always retemper if it’s couverture before use! 🙂
@@BrittneeKay Thank you dear, that info was very very helpful. Will be using couverture chocolate ofcourse. But the info on compound chocolate was news to me, will try that too. That sound like not too much work, but will I get the snap and shine using compound chocolate?
@@michellenidharia9267 Yes! You will still get the snap and shine using compound! :) It's formulated to work really similarly to couverture, but it just replaces the cocoa butter fats with vegetable oils instead and is created to be stable without having to temper it. It isn't as high in quality, but it's definitely on par with American chocolate you'd buy at a grocery store. Sometimes it's nice to have around and use for certain things where you don't need to trouble with tempering! Of course couverture is best, but all other products have a place as well if you ask me! 😃
@@BrittneeKay thanks heaps.....looking forward to your next video.
@@michellenidharia9267 You're so welcome!
Hello... can you show different types of chocolate bark?. Marshmallows,nuts. Etc. What's the thickest for this. Plus for thickness can you use something on 2 sides for height Guage
Sure!
Awsome
I posted it again
Hello. Hope you found the article I posted interesting.
Adding different flavors to chocolate. How do you go about balancing flavors where you taste every notes? Is it trial and error. Please do a demo. Think be interesting
Yeah I think it is about trial and error along with personal preference! I will keep this in mind. So many great video ideas ahead!
Hello Brittnee. Have you tried agave nectar and or sweetner as sugar substitute. Qurious of ratio for doing this. As well as what's a good egg substitute just Qurious.
Great ideas! I used to use agave all the time when baking for myself. Very good questions :)
Interesting. I've seen 2 colors dark and light. At a bulkbarn in Canada
@@johnhayes6414 Oh nice, I've seen that too, though I've never tried the dark!
What's the process of shipping box of chocolates???
I think either ship them in winter or use dry ice or ice packs and protection. I’d love to learn one day but haven’t yet!
Hello. Was curious how often are you trying to post videos. Hope you get enough people to do all they can to promote this channel?
Thanks John! Trying to post every Thursday, that has been my schedule since I started...sometimes I'm a couple days late and sometimes I have to skip a week if my week is too busy. I'm grateful for people like you who encourage me to keep going! There will be a video up this Thursday! And hopefully I can stay consistent to post once per week! :D
Hello. Please, where can I buy an Easter egg mold?!
Check the links in all of my Easter videos on my channel, I should have some linked. Also check browse this website, it's great for chocolate molds:
shrsl.com/4cbmj
Will you make me one and cover the entire thing in silver? 😇😌
Next year 😃
What's the size of the large egg?
This is a pretty big one: 9 x 6 x 3 in and I believe the mold is by Chocolate World code E7001/230
QQQQQ when adding alcohol such as rum to chocolate mixture. How much is too much. What's ratio. Please do demo?
Not sure, but I'm sure I'll learn alcohol chocolates this year!
Rice krispie
QQQQQ what types of chocolate last longer before melting at room temperature
Dark chocolate will withstand melting more but if tempered properly any are stable at room temp!
The post I sent twice seams to not stay on your site long. Hope you got to read it
Why can't you just pour all the chocolate in the egg halves, then let it set up, then "glue" or melt them together. I have had corn flakes, they are ok... but my favorite is Rice Krispies.
Do you mean all the ruby or milk chocolate? Like...to create a solid egg rather than a hollow egg? If that's your question, you technically could but it would most likely cool unevenly and possibly have streaking not to mention that's just a lot of chocolate and not realistic to eat : )
I came across another interesting odd thing for using chocolate. Gordon Ramsay has a chocolate sauce for meat?
🤔
Artisanal chocolate and commercial. commercial makers will replace cocoa butter with other fats. cocoa is expensive. ganache needs cocoa butter. using other fats dont melt well. please do a demo explaining this
Have you seen my video on different types of chocolate? It’s pretty close to what you’re saying here!
Yes I did
I posted an interesting story about chocolate to share that's happening in Canada where I live... I can delete it or you can. I wanted you to do article about the topic?
What's the story, I didn't see the post!
It would be interesting to hear your take onthe story. And if you had any problems with storing chocolate?
@@johnhayes6414 Where is the story so I can take a look?
@@johnhayes6414 hahaha just read the story, that is funny!
Your egg is pretty but I’m not a fan of the gold leaf.
haha I didn't really like how it turned out either TBH! But sometimes that happens! 😄
Ages ago. Seen edible lingerie stuff reminded me of fruit rollups. Seen chocolate dresses on runway. Please do cosplay outfit using your talents.
Oh my gosh haha this would be fun...and challenging! I may have to think this through for a while...lol
Yes would be very challenging. Only thing I could come up with. Would be some kind of fruit rollup
@@johnhayes6414 I once saw a news story years ago about a lady who wore a cream puff wedding dress! LOL
Lol wowww
Do you know how to make marshmallow from scratch. Be awsome if you made popcorn balls. Chocolate well it's actually cocoa. Still be awsome. Do your Thang?
I haven’t but I want to try it for a bon bon filling!
Yummy