Chocolate Molds | How to Fill and Unmold Chocolates | Soft Caramels

[@BrittneeKay]

I get a lot of comments asking why I don't set the plastic molds down onto the counter when scraping them. I know it looks confusing but holding them up makes more sense when you're working with them...and believe me, before I switched to polycarbonate molds I worked with plastic molds for years! So, because they are flexible, when you set them onto the countertop to scrape them they actually bend in between the cavities which leaves chocolate sitting on top of the surface of the mold. That chocolate sitting there makes it hard to get a clean scrape. And if you don't get clean edges around your chocolate cavities you will either have a hard time releasing them from the mold or they will come out with little feet around the edges (which they already do just because of how the plastic ones are shaped). When I hold the plastic molds up to scrape them I try to bend them in a way that presses them firm against the scraper so that I am able to get a nice clean scrape on each chocolate edge! I know it seems messy and inefficient, but that is just what has always worked for me. Hope that clears up some confusion. ...with all that being said, I highly recommend switching to polycarbonate chocolate molds as soon as you can! They take a bit more expertise to use and require more refined chocolate tempering knowledge and skill, but they are worth it because they yield better results overall! Check out my updated version of this video if you haven't already: kzbin.info/www/bejne/qJuqoIybd7yYetU

[@ericghasperidis6479]

Would it be easier to put a firm surface beneath it, like a small baking tray or even a Tupperware lid? That way you can still lift it up into your hand to scrape but it (presumably) won’t bend around so much. I’ve never tried making chocolates, so it might not work as I’m picturing, but just a suggestion that could be worth a try.

[@BrittneeKay]

@@ericghasperidis6479 I think that would just be similar to setting in onto the counter plus added pressure of holding it. I honestly like the bendy method but everyone may have a different way of doing it, which is great, whatever works. Irrelevant to me now because I no longer use plastic molds, polycarbonate are the way to go!

[@wrnrt]

16:24 Scraping plastic into your chocolate. Why not a silicone spatula?

[@BrittneeKay]

What are you even talking about 😄

[@MarkPithan]

Do you have to refrigerate the carmel bon bons? What’s the shelf life typically?

[@andredemers69]

Thank you for the video. I use silicone molds but after a couple of days the top of the chocolates turn white (the bottom that hasn't been in contact with the molds stays brown). Is it because I should oil the bottom before I pour the chocolate? I don't see anybody do it that way. Is it the molds that are bad quality. Thank you so much for your channel, I love it!

[@BrittneeKay]

Ohhh interesting! Actually I have found silicone molds can sometimes be hard to fully get clean, it sounds like some sort of fat bloom for sure. Definitely don’t add oil to the mold, that is never necessary. I do recommend converting to polycarbonate 🙂😉

[@andredemers69]

Thanks so much for your answer, I will follow your recommendation. ;-)

[@BrittneeKay]

You're so welcome!! : )@@andredemers69

[@lizzsmith7880]

Can you do a chocolate filling and how

[@BrittneeKay]

Sure! Check out my other videos, i have ganache recipes posted!

[@blisswkc3344]

💯☘️🙌♾☮️❤️💖♥️🙏😇🌈🍀🙇🏽‍♀️

[@BrittneeKay]

🍬🍫🍩🍪🤎🤍🙂😇

[@MarkPithan]

Do you have to refrigerate the carmel bon bons? What’s the shelf life typically?

[@susananderson9619]

If you set the plastic form on the table ,it wouldn't move as you removed the chocolate

[@BrittneeKay]

It actually still does. I've used these plastic molds for years, the reason I hold them up is because I can curve the mold as I scrape to be sure to get a clean edge around each chocolate. That's the most important part. But do what works for you! :)

[@davidwilliams4000]

my caramel filling always leaches out when i put the base on, any tips?

[@BrittneeKay]

A couple options, try to put a touch less filling and that will definitely help! Or you can seal them using acetate or a transfer sheet. That makes it a bit easier when the fillings are soft. Have you ever sealed chocolates that way?

[@MarkPithan]

Do you have to refrigerate the carmel bon bons? What’s the shelf life typically?

[@MarkPithan]

Do you have to refrigerate the carmel bon bons? What’s the shelf life typically?

[@ellablakeman6247]

Thank you so much! This was so informative and easy to follow :) I really appreciate the step by step detail! I couldn't find any other video that actually discussed how to properly fill the initial hollow chocolate moulds!

[@BrittneeKay]

Oh I am so glad that you found it helpful!! Thanks for the comment! 😊❤️

[@BrittneeKay]

Hey Ella! How is your chocolate journey coming along? If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers. I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃

[@LorinSpangler]

Thank you so much for this! Question about the extra chocolate on the parchment-do you do the process again with the hardened chocolate or just melt it? I don’t understand the science of how slowly microwaving does the same thing as the complicated thermometer double boiler methods 😂

[@BrittneeKay]

Well, in this video I didn't use couverture chocolate, so it doesn't have to be tempered. I used compound chocolate. Compound chocolate is already stabilized so it only has to be melted. Couverture chocolate does need to be tempered. If I have leftover chocolate on the parchment it does have to be retempered each time before using. If your question is about the microwave method for tempering, it is essentially a modified seeding method which is why the science of tempering still works. The unmelted portion acts as seeds and helps create stable crystals in the chocolate. It's hard to explain everything here but I suggest you check out my tempering playlist on my channel, I have a lot of tempering videos as well as this video which explains the different kinds of chocolate: kzbin.info/www/bejne/nWKqaqhtfdKJisUsi=yfrjSRIwPPS52pu1

[@BerryhillConsultingLLC]

Thank you for sharing this! Is there a reason you can't place the flexible mold on the counter so it can't bend? Seems like that would make things easier.

[@BrittneeKay]

You're welcome! See my pinned comment for that answer :)

[@ArslanKhan13oct]

Hello brintee seriously I am a big fan of yours I saw every videos of yours ❤ Well I want to know the temperature when u putting chocolate in mould kindly plz tell me Thanks ☺️

[@BrittneeKay]

Thank you! 31-32 C for dark chocolate and 29-30 C for milk or white!

[@seejuvlogs]

Watching from India, Kerala❤️

[@BrittneeKay]

🤩🤩🤩

[@loriclinton67]

Why dark chocolate? I’m not a fan of dark. Really love milk chocolate and would love to make strawberry filled chocolates. Can you do this?

[@BrittneeKay]

I love dark! I like the color of it the most and it’s easy to work with! Yeah I can add strawberry to my list!

[@ทรนงคําชื่น]

Can I ask more questions? I can't get the chocolate out of the mold. Where should I fix it? I put the mold in the freezer.

[@BrittneeKay]

The freezer can help get them out in an emergency but I don't recommend that in the regular process. If they are sticking to the mold it is most likely a tempering issue with your chocolate!

[@MarkPithan]

Do you have to refrigerate the carmel bon bons? What’s the shelf life typically?

[@BrittneeKay]

You don't have to refrigerate them but keeping them cold will extend the shelf life. I can't say exactly how long the shelf life is because they haven't been officially tested. Bonbon fillings must be tested for water activity to know for sure. But because I created this caramel using a shelf stable product my guess is these last pretty long, but I usually share them and have them eaten within 2 weeks.

[@S6a5n9a4]

Can you decorate the polycarbonate mold with cocoa butter colors and then use compound chocolate?

[@BrittneeKay]

I don’t recommend mixing cocoa butters with compound chocolate because the fats are different and may not combine well…I’ve never tried to myself!

[@jessiegoodling3481]

Just set the mold down. I have been doing this for years. Do like your caramel method.

[@BrittneeKay]

I prefer holding it, but do whatever works best for you!

[@prratimatamhankar1284]

hi Brittnee, i followed all the steps of cleaning the polycarbonate moulds but the chocolates just don't drop off, i am using compound chocolate so it does not need tempering, right? then what am i doing wrong? is it the mould which is faulty or the temperature in the room? please can you guide me. 🤔

[@BrittneeKay]

Yes, it is most likely the compound chocolate that’s the problem. I find if I don’t melt it just right they do struggle to come out. You have to really make sure it doesn’t overheat. So when you melt it melt it only close to all the way and stir until it finishes melting! If you’re up for it I suggest getting some couverture and learning how to temper! I think it’s easier to work with once you get tempering down plus it is higher quality! 🤩

[@dudicohen3624]

What is the correct name for the sparkling praline? 50 27 32?

[@BrittneeKay]

Sorry what do you mean?

[@lynnetonita2785]

I have been searching for a video to make liquer fillings. Have you made one?

[@BrittneeKay]

I haven’t yet! They aren’t my favorite so I haven’t gotten around to it yet but I want to learn soon!

[@PHXRichard]

The music was like watching an episode of “How It’s Made”. I got some poly moulds coming in. I’m going to give this a try with some Nutella filling. Maybe wow some ppl with home made chocolate for the next holiday!!! Love your videos!!!

[@BrittneeKay]

Ohhh I don’t know off the top of my head whag the music from how it’s made sounds like…I hope it’s good 😄😄 I’m glad you’re liking the videos! Thank you!! 🥰

[@walkingonagoldenvine]

Excellent video! I can’t wait to try got the molds already. How do you make the caramel dryer?

[@BrittneeKay]

Thanks! If you're making the caramel homemade cook it longer, if you're using my cheat method just add less cream!

[@lizzsmith7880]

Also a white cream filling ?

[@Walesbornandbred]

Why don't you sit the flimsy one on the parchmant so it sits flat while your scraping it?

[@BrittneeKay]

See pinned comment 😂

[@twistkomikharian6024]

The way animals work is untidy, dirty and not very exemplary.

[@BrittneeKay]

Ok 😂

[@kimberlybaker7502]

Why do you hold the mold and scrape off the chocolate, rather than putting it on the counter and scraping?

[@BrittneeKay]

see pinned comment 😊

[@cassiafranca]

Ola,como vai?Sou do Brasil ❤encontrei agora seu canal, voce nao faz a tempera do chocolate? Seu chocolate nao derrete,sem a tempera?

[@BrittneeKay]

Yes you need to temper couverture chocolate but compound chocolates just needs to be melted, it is already stable. Check out more of my videos and I share so much more info!

[@johnson6099]

I just want to find a video on how to make clear sugar shells for alcohol.

[@BrittneeKay]

What are the shells made from? Isomalt? Are they made in a mold? I've never seen them before but it sounds fun!

[@kaleighgallagher6453]

Hi! No idea if you will ever see this but would the same process apply to a silicone mold?

[@BrittneeKay]

Yes! It’ll be even harder to work with and more flimsy than the plastic though! But it can be done! ☺️

[@alroko]

Can you please explain why that specific chocolate didn't need to be tempered?

[@BrittneeKay]

Yeah! The chocolate I used in this video is called compound or stabilized chocolate. The formula is different...it has little or no cocoa butter in it and instead has another type of fat like vegetable or palm oil. Cocoa butter in chocolate is the element that requires tempering. I have a video all about the different kinds of chocolate that you might enjoy! kzbin.info/www/bejne/nWKqaqhtfdKJisU

[@toushtema]

Isn't harder to hold the mold in you hands instead of putting it on the table 🤔 when scraping especially?

[@BrittneeKay]

Depends! I like both ways sometimes. With the plastic I actually like to hold them because it's the only real way to get them clean

[@Msbloomstellamusa]

Can you share your recipe of soft caramel? Would really appreciate it.

[@BrittneeKay]

For this caramel I use Peter’s and add cream to change the fluidity 🙂 u don’t yet have a homemade recipe for caramel on my channel, but will soon

[@Dragon34th]

I know you lapped some of these chocolate on the parchment paper off camera, I would :)

[@BrittneeKay]

😂😂😂😂😂😂😂

[@lizzsmith7880]

I was curious if you ever had flavor to chocolate and how many drops to use

[@BrittneeKay]

Depends on what flavor 🙂

[@vincentbriggs1780]

Thank you, this was very helpful! I have now made my first ever filled chocolates! They're not perfect, but they look nice and none of them caved in. For my filling I got some soft candied ginger chunks in syrup and minced it up really small.

[@BrittneeKay]

Oh that’s awesome, way to go! 😃 sounds yummy!

[@karatefella]

You don't put the empty shells in the fridge to firm up a little ?

[@BrittneeKay]

No need to! If you are working in a properly cool room temp they will be perfect at that temperature to set up before filling!

[@deenaxic9134]

Chocolate that doesn't need tempering? isn't that Vekao?

[@BrittneeKay]

Yep! It's called compound chocolate. I prefer couverture chocolate and I only use that now, but in past videos I showed different options for people to get started with.

[@JurassicJenkins]

I’m new to this and thought the haves would be joined 😂. Great video! Some good tips here for sure. Thanks 🍫

[@BrittneeKay]

Oh, that can be done and is fun to do as well! Thanks!

[@FuzzyGreyPenguin]

Beautiful! Can I ask what you brushed onto the finished chocolate before laying down the gold leaf? Thank you!

[@BrittneeKay]

Thanks! I use lemon extract just to attract the gold leaf to the surface then it evaporates! You can also use a little vodka 🙂

[@FuzzyGreyPenguin]

@@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!

[@josedossantos8362]

Jervas quer lmdnor jsres PIML

[@leniejanemiag-ao3148]

perfect🥰🥰🥰🥰🥰

[@BrittneeKay]

thank you!

[@jessiegoodling3481]

Do you not add your drippings back into choc tomreuse

[@BrittneeKay]

I always reuse the chocolate...sometimes I drip it back into the main bowl, but if the bowl is too small or you don't want to cool the temperature of the chocolate in the bowl you can drop it on parchment, let it set, and then use again another time!

[@englishclass5730]

Hi i'm Reem thanks for your lovely videos plz , I have tow questions plz: 1- when i use the compound chocolate does it need to be tempered? 2- Can you teach me an alcohol filling for the dark chocolate plz? I'm a beginner in chocolate moulding thanks

[@BrittneeKay]

Hi welcome! :) Compound chocolate does not need to be tempered, but it does need to be melted in the correct way. Check out this video for that: kzbin.infodah13sMQRiM I will be posting a lot more fillings in the future including some alcohol fillings at some point, stay tuned!

[@MK-sc8md]

Great that you included the flexible mold, thank you.

[@BrittneeKay]

Sure! I'm glad you found that part helpful! :)

[@BrittneeKay]

Hey! How is your chocolate journey coming along? If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers. I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃

[@nelsonbrooks]

WHERE, do I get that block of caramel?

[@BrittneeKay]

check the link in the description, it should be linked. It's Peter's caramel, you can order on Amazon!

[@f.monicafmonica8501]

Ma'am how to connect you ma'am to learn.....

[@BrittneeKay]

Check out all my KZbin videos for free! : )

[@AnnetteLint]

How long does the caramel last like that?

[@BrittneeKay]

Can't say officially unless it's tested with a water activity meter. Caramel is high in sugar though and so will stay good for a while, to be conservative I would make these and eat them within a week or two.

[@loriw8950]

I very much enjoyed your video! I am glad I got to watch the process with the polycarbonate mold, this is by far the better choice🤎 My mother was German and an expert baker and candy maker, and taught me much of what she knew so well. Now I am in my 60's have RA, and my hands are too shaky for dipping! I decided to try the molds and thanks to your video I have made the right choice!

[@BrittneeKay]

Oh that is awesome!! Thanks so much for your comment!!

[@maaryamjaberi3504]

what did you add with brush when you put gold on chocolate

[@BrittneeKay]

Lemon extract! It helps the gold leaf stick and then it evaporates 🙂

[@michael53572]

Cool Video chocs look Amazing

[@BrittneeKay]

Thank you 😋

[@AMCGremlin1973]

What a fun video! I would have never guessed it was so easy (and messy at the same time!) The engineer in me is asking wouldn’t the more flexible mold work better if you laid it on the counter before scraping? Seems like the flexibility would be less than holding the mold in your hand. Just a thought.

[@BrittneeKay]

Haha yes easy and messy is right! With the plastic mold I find it easier to hold up because then I can put pressure where I need it. When I lay it on the counter it bends different to where it leaves chocolate sometimes along the edges of each cavity which won’t look good when I molding 😃 but other May have a different preference which is great too!

[@dazyreme]

You made it seem so simple, thank you! I will definitely invest in the sturdy mold cuz otherwise i forsee alot of mess in my future 😂

[@BrittneeKay]

You're so welcome! haha Yeah the polycarbonate molds are amazing!!

[@jimcannon1739]

My polycarbonate worked great, but some of them got stuck. Any help with that?

[@BrittneeKay]

Usually if they get stuck there is a tempering problem or they haven’t fully set up. It could also be some cooled at different temperatures. There are many things that can go on but if they get stuck first thing I’d do is put them back in the fridge and usually that helps!

[@jimcannon1739]

@@BrittneeKay thanks, will do.

[@braiwiberg3957]

I love your tattoo. Have one similar. 😇

[@BrittneeKay]

Oh wow, thanks!

[@kirin4244]

I came to this video after trying (silicon mold) filled chocolates for the first time. Wow, I learned so much and where my errors were! Thank you so, so, so much.

[@BrittneeKay]

Oh I’m so glad, you’re so welcome! 😃 I’m happy the video helped you!!

[@cassiafranca]

Esse caramelo voce fez? Ou ja compra eles assim em bloco?

[@BrittneeKay]

This is my cheat method, you can buy the brick of caramel. Now I always make my own

[@miker7447]

Do you need to add glucose or invert sugar to the caramel to make it shelf stable?

[@BrittneeKay]

Caramel is really shelf stable on its own, but yes there are ways to formulate it to be more shelf stable! More videos from me on that to come in the future. This particular video is obviously just showing a quick and easy way you can make fluid caramel using Peters ☺️

[@miker7447]

@@BrittneeKay yeah I had never heard of peters before, gonna give it a try. I was just curious because of the added cream. I have a container of glucose and invert sugar already

[@ledamadden6388]

Thanks so much for this video. I am new to the chocolate world. Could you provide tips to getting the chocolate to come out of the mold. I have the poly ones. I am so frustrated...

[@BrittneeKay]

You're welcome! Yes, check out more of my videos, lots of tips in them! Most important thing for umolding: clean mold, correctly tempered chocolate, correct storage, low humidity, cool room temperature, no abrupt changes in temperature... many things : )

[@ledamadden6388]

@BrittneeKay thanks so much for responding. I have a quick update. I was not going to be defeated and tried my hand at using the mold to make few chocolates. And I was successful. Just have to be patient (sigh).

[@BrittneeKay]

Oh nice work! Yes patience is a must with chocolate and lots of practice! You've got this!@@ledamadden6388

[@lizzsmith7880]

How did you attach gold leaf?

[@BrittneeKay]

A little lemon extract just to attract the leaf to the surface!

[@terryraines9952]

still haven't tried the microwave yet, I do double boiler still, but do you use high or low power on your microwave?? bought me a couple of microwave plastic bowls I want to try and see how it works out for me

[@BrittneeKay]

Awesome! When I do use the microwave method (which is rare) I use high power, 30 second at a time...until you get close to half melted, then just 15 seconds so you don't overdo it!

[@terryraines9952]

cool thank you I'll give it a try

[@BrittneeKay]

Awesome!@@terryraines9952

[@LorinSpangler]

Thank you so much for this! Question about the extra chocolate on the parchment-do you do the process again with the hardened chocolate or just melt it? I don’t understand the science of how slowly microwaving does the same thing as the complicated thermometer double boiler methods 😂

[@BrittneeKay]

Well, in this video I didn't use couverture chocolate, so it doesn't have to be tempered. I used compound chocolate. Compound chocolate is already stabilized so it only has to be melted. Couverture chocolate does need to be tempered. If I have leftover chocolate on the parchment it does have to be retempered each time before using. If your question is about the microwave method for tempering, it is essentially a modified seeding method which is why the science of tempering still works. The unmelted portion acts as seeds and helps create stable crystals in the chocolate. It's hard to explain everything here but I suggest you check out my tempering playlist on my channel, I have a lot of tempering videos as well as this video which explains the different kinds of chocolate: kzbin.info/www/bejne/nWKqaqhtfdKJisUsi=yfrjSRIwPPS52pu1

[@LorinSpangler]

Thank you! I tried this and it did work! 🎉

[@LorinSpangler]

Thank you! I tried this and it did work! 🎉

[@BrittneeKay]

@@LorinSpangler Oh awesome!!

[@janessouza312]

Faço um trabalho de curtir os vídeos e sou paga por isso porém desde ontem que a recepcionista não me respondeu e nem pagou meu salário que pode me ajudar por favor meu tempo e preciso caso tenha alguém que trabalha com isso por favor me chama

[@BrittneeKay]

I don’t know anything about this sorry!

[@janessouza312]

Not spling inglesa

[@BrittneeKay]

What filling do you want to put inside your molded chocolates?! 😋

[@terryraines9952]

Me? I tried basic chocolate and made my own caramel and peanut butter, right from the Skippy jar:) I did find the block of caramel on amazon that I might try as well,,,,what's the symbol tattoo you have on your right arm

[@BrittneeKay]

@@terryraines9952 Awesome, nice job! A pb chocolate sounds delish! The one with dots represents each member in my family 🥰 The larger one is a whale shark! :) And one on my wrist for my mom who passed away a couple years ago from breast cancer. 💙

[@lisacoulton7414]

Hi Brittnee Kay first-time watcher. I loved how you take us through the whole process. Now ive got the poy-carbon mold, but it failed twice, the chocolate is premium too, i mostly use white chocolate but the chocolates would not come out of the mold? I ended up having to scrape them out. I didn't know anything about tempering so im just starting to learn how. Pls can you tell me why you lay the poly-carbon mold on its side to dry?

[@lisacoulton7414]

Hi Brittnee Kay, P.S please can you show us how tomake strawberry mousse for choc fillings. 😋🍓

[@Syrephine]

Wine filled?

[@DefianceFinance]

you dont even make your own caramel. definitely not subscribing.

[@BrittneeKay]

😂 I do make my own caramel, I did just last night. Sometimes it’s nice to see other options for ease. The focus of this video was to show the process of molding chocolates, the focus was not on the filling. Click on my channel and look at all of my most recent videos my goodness 😌

[@lynnetonita2785]

I am experimenting with making my own caramel. Quality control is an issue for me.

[@BrittneeKay]

What part of quality control do you mean?@@lynnetonita2785

[@molepatrol7529]

I am already a big fan of yours. Can’t wait to start making my own.

[@BrittneeKay]

Aw thank you so much!! You’re going to have so much fun!

[@carathebaker]

Have you used a stainless steel confectionery funnel instead of a piping bag for the filling?

[@BrittneeKay]

I haven’t! I think the piping bag is easier cleanup ☺️

[@carathebaker]

@BrittneeKay well now, that's very true. However, I was thinking about the future should I ever decide to put on my big girl pants and do this full time.

[@BrittneeKay]

@@carathebaker hehe sure! Even filling multiple molds with the same filling I still prefer a bag! But maybe you'd like the funnel more, honestly it is just up to the preference! :D

[@johnhayes6414]

What did you brush on before adding edible gold leaf

[@BrittneeKay]

I just brush on a bit of lemon extract! The reason is is that it is high in alcohol and will then evaporate and just leave the gold. You can also use vodka!

[@AbdellaouiZineb-x7k]

ممكن تساعدني اريد بدء مشروعي الخاص في الشكولاطة بونبون ولكن لم اجد قوالب الأكريليك و الشكولاطة ....من فضلك ساعديني

[@BrittneeKay]

If you want to start a chocolate business a very important skill to have is helping yourself. I won't be able to help you with everything, only offer suggestions. Depending on where you live you'll find your polycarbonate molds in different places. Try doing a search online to find the best supplier for you! : )

[@AbdellaouiZineb-x7k]

@@BrittneeKay thank you...

[@AbdellaouiZineb-x7k]

@@BrittneeKay كيف ممكن اتواصل معاكي؟

[@tootsiepeter39]

Can’t believe how messy this was🤣 so much relatable! Thank you so much

[@BrittneeKay]

😆 it was just one of those days!

[@bappoo]

Excellent video, you're so sweet and talking about sweets, how lovely! Especially the way you pronounce caramel 😍

[@BrittneeKay]

Thanks!!

[@sheikebahrazaq8493]

biscoff and nutella spread

[@BrittneeKay]

😋😋😋

[@jonny11208]

What are you using on the brush before you add the gold leaf?

[@BrittneeKay]

Lemon extract! It just helps attract the leaf to right where I want it. And the reason I use lemon extract is that it has high alcohol content and evaporates quickly!

[@jonny11208]

Merci!

[@Arthurzinho430]

Estão dando golp n brasil com seu vídeo

[@BrittneeKay]

What does that mean?

[@zahranurbehesht9118]

Hello you are very good I love you

[@BrittneeKay]

Hey, thanks!

[@karatefella]

Great video ! I have got 3 polycarbonate molds in different designs. I have had trouble in the past with tempering chocolate but you say that the chocolate you use here is already tempered, which is great to know that such a thing exists !

[@BrittneeKay]

Yes! Well, it isn’t exactly tempered, it is just formulated differently and doesn’t need to be tempered. It is already stable. I recommend watching my video on types of chocolates as well as my tempering videos! It’ll all make more sense the more you learn! ☺️☺️

[@imrerainey-spence8741]

Thank you to teach the simple way for tempering chocolate,

[@BrittneeKay]

Yes check out my channel for different and easy tempering methods! 🙂

[@Gourmetper]

Put it down to the table;)

[@BrittneeKay]

See pinned comment 😰😕😂

[@gabrielaab1651]

You did an excellent job congratulations. I would like to ask you why you didn't put the form on a tray so that it doesn't bend anymore?

[@BrittneeKay]

Thank you!! See pinned comment ☺️☺️

[@bradleycampos2887]

OMG , Brilliant work of art , mouth watering, I'm definitely going to make this .😂 You definitely have a light hand nd patience. Good work nd give me more recipies in days to come . I'm from India, Mumbai . Thanks a lot , Bye for now .

[@BrittneeKay]

Thanks so much!! Glad you enjoyed! :)

[@pixeltea13]

Very nice video! I just tried out some new polycarbonate molds yesterday and you are right! So much easier and cleaner. Im curious, how do you keep your chocolate in temper and be sure it wont bloom? I use a small tempering machine but your process seems simpler and quicker. I'd love to know. Thanks!

[@BrittneeKay]

Usually these days I use a chocolate warmer and that holds it at a certain temperature long enough for me to get as many molds done as I ever need to! If I'm doing just a couple molds honestly I still sometimes just temper in a bowl and use a heat gun to help with temperature control! : )

[@gamaussie6462]

Hi Brittnee, thank you for your time to make the video. I am from Australia and interested in learning how to make chocolate. I am interested in learning from you.

[@BrittneeKay]

Awesome! I'm happy you're here!

[@BrittneeKay]

Hey! How is your chocolate journey coming along? If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers. I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃

[@azoreanblue7906]

Loved your video !! I always thought that making this Bon bons would be so complicated, u took the myth of off it . All the products look like items you can find around without too much fuss . I have a couple of ? I’ve seen molds made of silicone … are they worth the price ? I want to know more and watch the more “ complicated “ version tempering the chocolate, make caramel from scratch, the comment before mine was annoyed that u used items of convenience . I believe in work smarter not harder specially if making for gift giving . Thank you for sharing . 😊💜

[@BrittneeKay]

Thank you so much for your comment! I agree, sometimes you just have to start where you can. Tempering chocolate can be extremely frustrating for some people and sometimes stabilized chocolate is more accessible. With that being said, if you have a strong interest in chocolate I encourage you to dive right in! Practice as much as you can, research a ton, learn how to temper chocolate, and invest in quality supplies from the start! I would skip the silicone and plastic molds, get a couple half sphere polycarbonate molds and master those first along with chocolate tempering! And you can totally do it if you have the desire! I have tons more videos here that will help you out! Thanks again! 💖

[@craigc2268]

If only there was a hard flat surface close by that she could put that plastic mould on to stop it flexing 😬🤣🤦‍♂️

[@BrittneeKay]

Haha it won’t stop it from flexing, it is actually easier to get a clean scrape by holding it. Believe me, I’ve used these flimsy plastic molds for years! 😂😂

[@Thewitchesflame]

When I was in high school, we made filled chocolates using ice trays. We used kids paint art brushes to paint in the chocolates, chilled, filled using measuring spoons, then painted tops closed. I can't wait to do these filled with caramel! Thank you so much!

[@BrittneeKay]

You’re so welcome. Haha that is amazing! What a fun activity for school! 😃 Have fun with your caramels!

[@murthiibs7057]

How many days we can store

[@BrittneeKay]

I can't say for sure because they haven't been tested.

[@randommmrandom868]

For design I don’t have colored cocoa butter if I take a paper towel and wipe luster dust will it come out good? Or do you have vids on that

[@BrittneeKay]

I don't have videos on colored cocoa butter quite yet, I will soon. I do have videos on how to use luster dust. Check these out: kzbin.info/www/bejne/gGimdmV7YqqihKc kzbin.info/www/bejne/qJuqoIybd7yYetU kzbin.info/www/bejne/aYWXmXusatl3gLc

[@utefenske1540]

Hi there, nice video, but I'm a bit confused. Don't you temper your chocolate?

[@BrittneeKay]

This is compound chocolate, I think I mentioned that at the beginning of the video if I remember correctly. Compound chocolate doesn’t need to be tempered. 🙂

[@melatmequanint1541]

Use a paiyiping bag!!!!

[@BrittneeKay]

haha People are so passionate about this! I sometimes use a piping bag now! Check out my updated video in the link in the description

[@حسينعبدااجواد-ط5ف]

What brands do u use

[@BrittneeKay]

Of which part? 🙂

[@janets839]

I hear so much about tempered chocolate. Why aren’t you needing to do it? I’m so confused about tempered chocolate

[@BrittneeKay]

So in this video I used compound chocolate which is formulated to already be stable. If you’re using couverture chocolate it has to be tempered because cocoa butter is polymorphic, which means it can change its crystal structure. Tempering develops more stable crystals and gives you a good result! I have a video on different kinds of chocolate if that’s helpful: kzbin.info/www/bejne/nWKqaqhtfdKJisU

[@mimiangles8315]

When u are using whipping cream to fill the chocolate. Its ok to keep it outside the freezer. I mean how many days u will keep this chocolate.

[@BrittneeKay]

Yes it’s ok, but I can’t exactly say how long you can keep them for. I usually eat them keep them for less than a week.

[@sarahjones5607]

At my first attempt using a polycarbonate mold, my chocolates broke in the middle so the base came out but the chocolate in the bottom didn’t. I used a shape similar to yours, let it dry on its side. Should I have left it to dry upside down? Also, my bakery was warmer than the 72’degrees I saw suggested in other comments. Should i have used the fridge to help in that case?

[@BrittneeKay]

Yes, putting them in the fridge will definitely help the chocolate pull away from the mold! :)

[@smorris281]

You could just put the plastic mold on the table flat when you scrape it. Also, this all seems like a lot of mess and time for homemade chocolates.

[@BrittneeKay]

See my pinned comment 😊 There are a lot of things that can be messy but that doesn't make them not worthwhile. Also, chocolate is so easy to clean up. Let it set then scrape it back into your chocolate bag, reuse! Easy!

[@atm8600]

The most importantly is to tell about the temperature on the chocolate ? Say what you cooling down the chocolate to and heat up again

[@BrittneeKay]

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!

[@1jugglethis]

when working with the flimsy plastic molds, what if you stuck them to a half sheet pan with double-sided tape? That might make them rigid enough to work similar to a poly mold. Could even used a thin piece of plywood for a cheaper alternative.

[@BrittneeKay]

See my pinned comment. Event if stuck to a half sheet tray between each mold bends and you scrape. I find this method works for me so it’s not a big deal. But you had some good ideas! Honestly switching to polycarbonate molds is the best options, which I have now done permanently 🙂🙂🙂

[@عقزوم]

Choclate is sweet and you are the sweetest 😊😊😊

[@BrittneeKay]

☺️🥰 thanks!