What Is Cocoa Butter | How to Temper Cocoa Butter for Chocolate

[@BrittneeKay]

A lot more videos to come on cocoa butter! Tell me in the comments what projects you want to use cocoa butter for in the future and what videos you'd like to see!

[@brittneeconlin4915]

Colored cocoa butter to decorate molded bon bons :)

[@rbrookler]

Besides colored cocoa butter - what else can the tempered cocoa butter be used for?

[@BrittneeKay]

@@rbrookler So that is the most common use! But to apply some decorations to bon bons you can use plain cocoa butter. For example, you can spray plain cocoa butter into a mold and drop on flakes of edible metallic leaf and the cocoa butter seals them in before you fill the shell. You can also just spray cocoa butter into molds before molding with chocolate to add extra shine for a natural chocolate color without added colors.

[@fn1202]

@@rbrookler You can also use it to coat things that will absorb moisture to keep them crispy etc for longer

[@terryraines9952]

maybe air brushing colored cocoa butter and best air brush and compressor if you have that? and what powder color do you use?

[@bentejrgensen8115]

I have learned so much from you! Thank you from Norway - Bente Jorgensen

[@BrittneeKay]

Oh that makes me happy! Thank you!

[@josephnazoa8724]

Great material as always! Thank you! 🙌🏽

[@BrittneeKay]

My pleasure!

[@eileenkoay9972]

Thanks for sharing. Very helpful 👍

[@BrittneeKay]

You’re welcome, glad you enjoyed!

[@jean-marclariviere7618]

great vid...will get back to you on ideas..have a great week-end

[@BrittneeKay]

Thanks, you too!

[@tinaboisen9480]

Just what I was looking for. Thank you so much❤

[@BrittneeKay]

Of course, so glad to help! 💓

[@Ninwa100]

I love the way you explain everything ❤

[@BrittneeKay]

Thank you so much, I try!! 💓

[@kimberlyd5379]

Loving your videos! Looking forward to more videos on cocoa butter!

[@BrittneeKay]

Thank you!! 🙂 many more to come!!

[@oferbechor1579]

Just what I was looking for 🌷 Thank you very much 🙏 - Now I can make white chocolate

[@BrittneeKay]

Awesome! So happy you liked the video!

[@josephnazoa8724]

Thank you for providing the links for items you use.. most helpful. 👍🏽

[@BrittneeKay]

Of course!

[@josephnazoa8724]

@@BrittneeKay bought the soft brush and the other complainer with multiple sponges at Michael's and they work great 👍🏽

[@BrittneeKay]

@@josephnazoa8724 Oh glad to hear it!

[@Dynomite303]

great teacher

[@BrittneeKay]

So nice to hear that, thank you so much!!

[@elixirforlife4771]

Great ...Brittany i was looking for this vdo👍thanks

[@BrittneeKay]

I'm so glad you found it! 🤩

[@omhatem8354]

انت رائعة تعلمت الكثيييير منك شكراً لك ❤

[@BrittneeKay]

I am so glad! Thank you!! :)

[@yogalatesbrasil]

Great video!🙌🙌🙌👏👏👏

[@BrittneeKay]

Thank you!!

[@mariettabrigoli7002]

Thank you for sharing. I love it. Try it tomorrow.❤

[@BrittneeKay]

You're so welcome, let me know how it goes!! :)

[@meriemseverydayfood9912]

Very helpful video! Just wondering don’t the coloured cocoa butters come pre tempered already? Or do we Have to go through the same process with those?

[@BrittneeKay]

So brands like Chef Rubber do say they come tempered using a special method and you just have to warm them. Feel free to test that out! I always temper mine because I'm paranoid 😄 The reason is that they say to warm them gently without going above a certain temp, but the containers they use even when microwaved very slowly and on a low power get so so so hot on the bottom I just don't fully trust the system! If you had a warming cabinet or something I'm sure that would be foolproof!

[@lettieras4577]

Very informative.

[@BrittneeKay]

Thanks!

[@irishcat5414]

Hi Brittnee, thanks for the information. I'm still new to the making chocolate world and enjoy your videos. Not sure I know what to do with tempered Cocoa Butter. Looking forward to more education.! Oh the molded bon bons! Take care and keep up the great work.

[@BrittneeKay]

Thanks! Yes you’ll find it useful for molded bon bons! I’m glad you enjoy 🥰

[@molepatrol7529]

great video as always. Any brands of cocoa butter you have found better and how long can you store it?

[@BrittneeKay]

I think the one I use is Noel, it’s just what my local store sells. I haven’t found any brand to be better or worse. It can be stored a long time in the right conditions but you’ll have to read the specific package shelf life for the exact time! As for pre colored cocoa butter my favorite is Chef Rubber and Pastry Chefs Boutique

[@bdw4827]

Hummm, interesting! Cocco butter; can't wait to see now what you do withnit.

[@BrittneeKay]

😃😃😃

[@hayleylloyd5062]

Hey! So I made some beautiful chocolatea yesterday, it was my first time trying coca butter and I thought they hadn't worked so popped them out before I capped them! But they turned out perfect oops! Is it now too late to cap them if I put the shells back into the moulds or would the seal not be tight enough? Thanks Hayley x

[@BrittneeKay]

Oh that's so exciting! haha I love that they turned out! Normally you wouldn't want to take them out then put them back in...but in order to save them, so you can show family and friends or eat them, go ahead and put them back and fill them! : ) You might get some scratches on the outside from removing and reinserting and some chocolate around the bottom edge, but it'll still be good practice!

[@hayleylloyd5062]

@@BrittneeKay thankyou!

[@BrittneeKay]

@@hayleylloyd5062 you're welcome!!

[@karentemecula]

I watched your video and made notes. I have a question.. I am just starting to get into chocolate .. I didn't want to have to buy a Sansaire...more expense! Thank you for the demonstration to temper cocoa easily.. After it is tempered is it now I would add it to my tempered chocolate and proceed?

[@BrittneeKay]

Thanks! I am glad you're enjoying the videos! I don't recommend using cocoa butter to temper your chocolate because it will get really expensive and to me it is unnecessary. I recommend using the seeding method, check out my channel for videos on that. I temper cocoa butter just to decorate chocolate molds : )

[@amoteeats1648]

Very informative thank you 🙏🏾 Is it okay to use raw cocoa butter?

[@BrittneeKay]

You're welcome! Yes, pure raw cocoa butter...unless you mean unprocessed cocoa butter. In that case I'm not sure what form it comes in or if it would work the same. :/

[@ahthisisgood]

Thank you.

[@BrittneeKay]

Thank you for being here!!

[@pbeckerle]

Thank you. Very informative.

[@BrittneeKay]

You’re welcome!!

[@chulas81]

Hi thank you for de demo…trying to find out if si have to temper the cocoa butter to make a gold drip and how stable is on the cake…also I want to try and use the same gold drip to use it on the silicone molds and make leaves for fall decoration…thank you

[@BrittneeKay]

Hi, when using cocoa butter, unless it is in a recipe, you have to always temper if for it to set up properly. Though, I wouldn't recommend trying to use it for a drip cake because cocoa butter is quite runny and honestly it will drip all the way down to the bottom of your cake. I would suggest using white chocolate or white chocolate ganache or royal icing. I find for me that royal icing is the easiest thing to use for drip cakes, and I even have a video on my channel for this if it helps you!

[@BrittneeKay]

Oh and for fall leaves I would just use chocolate! Or modeling chocolate! I also have a couple videos about both of those topics if you want to check them out. Here are the links: kzbin.info/www/bejne/oJqvlomJp92Sapo kzbin.info/www/bejne/aGOQeodjg5VlZ9U kzbin.info/www/bejne/rnjNpoN4abFqeK8

[@mymai5859]

I saw on another channel they melted cocoa butter, then added gold dust & a little double sifted powdered sugar. They tried it with cocoa butter & gold dust alone but it was too runny as BritteeKay says.

[@fn1202]

Hey Brittnee, great and informative video as always! Have you ever used Callebaut Mycryo? I think it is just cocoa butter but grated fine - works really well for a tempering aid!

[@BrittneeKay]

Thanks!! ☺️ yes I have some in my pantry waiting for some experimenting but I haven’t quite tried it yet! I’m excited to!

[@lizmeier1767]

Im glad that you asked about myCryo. Im here because I ordered myCryo and it arrived melted and in a single lump. I figured that it needed to be retempered and regrate it. Im assuming that I can just follow these directions and that it would be useable again. Thank you!!

[@sarahbenson1012]

This is so helpful! I am wondering whether when you do the temper test and wait 5 minutes, the cocoa butter doesn't cool too much? So for example if you were going to paint your mold - you could wait those 5 minutes and the cocoa butter would still be good to go? Thank you!!

[@BrittneeKay]

Yes and no. Yes it will cool but while you wait just do a quick hit with your heat gun (or you can use a blow dryer)! And the No is because once you master tempering and feel confident you don’t need to do a temper test 🙂🙂

[@sarahbenson1012]

Got it, thank you!! @@BrittneeKay

[@BrittneeKay]

Of course!! : )@@sarahbenson1012

[@joventer4838]

Hi, before putting the lid on the tempered butter to put it in fridge, must it cool down or do you just put the lid on after the temp test? Thank you for great videos and teaching us.

[@BrittneeKay]

I just put the lid on and store it at room temperature, no need to store it in the fridge! 🙂

[@FrostyTheBeerMan]

Hi Brittnee ! 🙂 Just found your channel a few days ago, you have some really great videos ! I'm curious where you get your cocoa butter callets or nibs.... I find it super hard to source them out and Amazon is just over-the-top expensive. I didn't realize how expensive cocoa butter is until I started doing a bit of Googling. If you have time and want to say where you buy your cocoa butter I would love to hear about it, thank you.

[@BrittneeKay]

Thank you, welcome! I buy mine from a local store by me called Gygi’s. You can also order it online through them, but yes sadly cocoa butter and chocolate in general is expensive!

[@FrostyTheBeerMan]

@@BrittneeKay Hi Brittnee ! Ok thank you for the information ! That's a starting point for me, enjoying your videos ! Thank you 🙂

[@BrittneeKay]

@@FrostyTheBeerMan Of course!! : )

[@AAD187]

Thanks dear ! In which stage we can add the colours? Is it before tempring or after ? Or whene 😊

[@BrittneeKay]

You’ll want to do it at top temperature, before tempering! Check out my other cocoa butter video and I show you exactly how! 😃

[@AAD187]

@BrittneeKay Thank you very much ! I saw it. You are awesome, sister .

[@BrittneeKay]

@@AAD187 Oh good!! Thanks! 😃

[@sharonmurray6982]

Great video, really informative thank you. Could you please advise me, at what point should I add colour, at the end when tempered, half way through or at the beginning?

[@BrittneeKay]

Aw thank you glad it was helpful! Yes always add it after you melt it at its top temperature, mix it well, and then temper it. Stirring in the color also helps begin to cool it down to that low temp of 27. 🙂

[@sharonmurray6982]

Great, thank you 🙂@@BrittneeKay

[@BrittneeKay]

of course! :)@@sharonmurray6982

[@pz8vyf]

Another great video, Brittnee! You're the greatest!!

[@AnnetteLint]

I’ve seen ganache recipes with cocoa butter silk. Can you use this tempered cocoa butter in the form? Or can you make silk at home?

[@BrittneeKay]

Yes you can make cocoa butter silk at home! I haven't tried it yet, but want to soon!

[@valeriaw.8501]

Hi Brittnee, thanks for this amazing video 💜 !! Question, if I need to cover some cookies with tempered semi sweet chocolate, do I just add some of this tempered cocoa butter to it and stir it with the choc, or do I simply temper the choc with the raw cocoa butter chopped or grated? Second question: when the tempered cocoa butter is done, can it be left to dry and make a powder of it, and use it as mycryo ... for simplicity or speed? Thanks for sharing your knowledge!! 👍

[@BrittneeKay]

I can hopefully post a video on how to temper chocolate using cocoa butter later, but if you want to do that you’ll need to look up specific directions for it. I never temper chocolate that way because cocoa butter is expensive and it’s easier for me to just temper the chocolate on its own. Second, mycryo is a specific product and it is made by freeze drying cocoa butter I believe. I don’t think you can make it on your own. You can make something called cocoa butter silk though and I can make a video on that later as well but in my opinion it isn’t necessary right away to be doing that. Of course if you want to learn search online and try it out! 🤩

[@valeriaw.8501]

@@BrittneeKay Thank you Brittnee 😊 ... All good 👍 !! I happen to have some cocoa butter, as I was trying to learn new things ... I am finding it really hard to temper by seeding, chocolate is generallt a bit too thick at the end ... and didn't want to continue adding cocoa butter or oil for thinning (is Canola oil by any chance good for it?) ... I am grating very thin the cocoa butter, this gives a shine, but generally it doesn't thin as oil ... (at least in the way I'm doing it (which might not be right ... ) ... Because of this, I have been adding both C.B. grated or melted, with some oil after, not sure if this is a good idea ... and what about adding in the seeding method, como compound chips to adjust the temperature down? Too many questions, sorry!!! Maybe a video with questions and answers about things like this, might be very useful and interesting for people interested in working with tempered chocolate ... The basics are all out there on youtube, but not enough info. about specific scenarios, and questions like the ones presented, which can happen to a lot of new people out there ... Thank you in advance for all the help and info. / experience you share with us already, which is a lot!! 👍⭐️😊

[@BrittneeKay]

I get your frustration for sure! I agree that many people cover the basics but it's the individual scenarios that are tough to find answers on! I'll try to answer your questions here as best I can. And yes I can totally do a chocolate Q&A video soon for you guys, I don't mind at all! For the question about adding oil...the answer is that you should never have to and it will decrease your quality not to mention it might not always work. So, the key to getting the right consistency is choosing a chocolate formulated to the correct fluidity from the beginning. If you look at top chocolate brands they will label the fluidity on their packaging. They sometimes even have a chart with the fluidity matched to different uses. So enrobing and molding bonbons may have different recommendations, if that makes sense. If you are using a high quality couverture chocolate you shouldn't have to add anything to adjust the texture. With that being said, if you are having trouble with the thickness after you've seeded your chocolate, you might actually be adding too many seeds and overtempering. Yes, overtempering is a thing and will cause too many beta crystals to start forming and the chocolate can get thick! My advice is to just practice! And hey, if you don't like the seeding method, you can use the classic method or tabling method and hit all three temperatures on the curve. Each person may have a favorite tempering method and that's ok! Sorry this is getting long! Feel free also to email me with questions, email in my youtube bio! :)@@valeriaw.8501

[@hayzelbrathwaite2550]

Hi Brittnee. If my chocolate blooms(therefore no longer in temper), can I temper it using tempered cocoa butter?

[@BrittneeKay]

If it blooms you need to melt it all back down and retemper it. You can use seeding or the full temper method. I don’t use cocoa butter for tempering, it isn’t necessary 🙃

[@christinakannemeyer8641]

Can you make chocolate bonbons without cocoa butter? Do you have to use it when making bonbons?

[@BrittneeKay]

No you don’t have to! You can use just chocolate and decorate bonbons with other things like edible gold leaf or dust, flower petals, etc

[@christyhoward9337]

It seems that when I check the temperature of my piping bag on the outside, it’s measuring differently than when I measure what’s inside. Are some bags more likely to retain heat in the plastic? Thanks! Love your videos so much!

[@BrittneeKay]

Thank you! Hmm yeah I would say that that's totally possible! It shouldn't be by a lot though. I always make sure to kind of move around what's in my bag to distribute the heat and then measure in the center as much as possible...because for sure the closer you get to the outside the cooler it will measure. Does that make sense? Especially with a big bag of filling like caramel or something : ) For cocoa butter tempering my favorite is to just keep it in the container and stir and let it cool down while I do other things around the kitchen. Hope this helps! : )

[@christyhoward9337]

@@BrittneeKay this was actually with chocolate. The edge of the bag was measuring 86, and then when I squeezed it out, it was only 78! BUT I wasn't rolling it around. The sides were warm and that's because I had it in my bread proofer trying to just keep it in temper. I lowered the bread proofer thinking it was too hot... but now I see that I was likely just not moving it around. I was going to try to temper the cocoa butter in the bread proofer. But I'll try your method of stirring and doing other things and see how that works out. Thanks so much!

[@BrittneeKay]

Ooohhh I see! Yes, probably just a matter of keeping in moving while it sits in the bag, because it won't necessarily stay consistent in temperature! : )@@christyhoward9337

[@alexiapernes3707]

Hi!If i want to make homemade chocolate (with cocoa butter and cocoa )should I temper the cocoa butter and then temper the chocokate again or it is already considered tempered?

[@BrittneeKay]

Honestly homemade chocolate is a whole other topic and something I am not familiar with. That is a process you will need to study in depth to get right, sorry I can't be of help. : )

[@josephnazoa8724]

The lowering and bringing the temp up a must do? What are the benefits or drawbacks of not doing it? I get a good shine but just getting it to 80 degrees...

[@BrittneeKay]

Are you saying that you just gently warm the cocoa butter up to 80? The lowering and bringing up is the full tempering process which has all the same benefits of chocolate...sets up quickly, shiny, sets up firmer, etc. I have heard a couple people mention they don't temper their cocoa butter, but with different products out there (like Chef Rubber pre-tempered cocoa butters) I think they're getting lucky :) If it isn't tempered there won't be enough stable crystals for it to set up properly!

[@josephnazoa8724]

@@BrittneeKay thanks Brittnee will try your process... I am sure is better...👍🏽

[@BrittneeKay]

@@josephnazoa8724 Awesome, I think it'll work for you!

[@josephnazoa8724]

@@BrittneeKay I will try your method... I know it will be better.. thank you.

[@hayzelbrathwaite2550]

For clarity Brittnee, does that mean that I have to get some tempered chocolate, melt my bloomed chocolate and then use the new chocolate as seed?

[@BrittneeKay]

Yes! So for seeding the melted chocolate can be chocolate that has been out of temper and you are correct, the seeds you use must be tempered, usually you just use fresh callets new from the manufacturer. If you don't have any seeds you can also just follow the full temper curve by warming, cooling, then warming to working temp. The reason I don't recommend tempering with cocoa butter is simply just that it is adding unnecessary cost to your chocolate, it will also change the formulation of your chocolate because you're adding extra cocoa butter. But you *can* do it! You also can use a product called mycryo. There are many options, but seeding and the standard method are what I prefer most of the time. Each method has it's time and place : ) Anyway, long answer but I hope that helps!

[@hayzelbrathwaite2550]

Thank you!!!!!!!!!!!!

[@BrittneeKay]

Aw you're so welcome! Happy to help if I can! : )@@hayzelbrathwaite2550

[@gabrielxpto]

What are the proper conditions (temperature, humidity, time) for setting the chocolate after molding?

[@BrittneeKay]

You want your room temp to be between 68-72ºF, humidity under 50%, and really it should only take a couple minutes for the cocoa butter to set up!

[@ajlin6728]

Can we do seeding method to temper choco butter?

[@BrittneeKay]

Yes! Most of the time it isn’t needed because usually we’re tempering small amount but for sure you can!

[@samirakalaji2868]

Can I use "uncolored" tempered cocoa butter to paint the moulds to maximize the chocolate shine?

[@BrittneeKay]

Yes! Be careful the layer isn’t too thick or it’ll add a yellow tint and streaks to the chocolate. I recommend spraying a thin coat through an airbrush!

[@Viral-Inc00]

Hi brittnee I tried to temper my colored cocoa butter but it didn't work out. I melted it to 45 then cooled it to 26 while steering but I didn't heat it up to 29 does that matter or is it another issue?

[@BrittneeKay]

Yes you do need to warm it back up to 28-29 to finish the tempering process :)

[@norhanrashad2965]

Hi my dear when can I put color at what temperature Thanks❤

[@BrittneeKay]

Check out this video where I show you how: kzbin.info/www/bejne/f2PWhYJvhZmYrLMsi=h2KoJ545e4O0k8OE

[@norhanrashad2965]

@@BrittneeKay Thank you so much 🙏

[@BrittneeKay]

of course!! : ) @@norhanrashad2965

[@chaitanyarao395]

Can we use the seeding method?

[@BrittneeKay]

Yeah you can! You run the risk of it cooling too quickly and having unmelted cocoa butter left. Usually when tempering cocoa butter it’s in pretty small portions so I find just letting it cool doesn’t take too long 🙂

[@izzatyussof]

what is the room temperature when you are doing the temper test?

[@BrittneeKay]

my room temp is usually 70F

[@michaelmalliagh7991]

Can you add a colour to the cocoa butter and use it in bonbon shells

[@BrittneeKay]

Yes! Check out the other videos on my channel, they are all about just that! :)

[@corey688]

Hi Britnee, Why do you heat to 45, then cool to 27, then warm back up to 30 ? Why can’t you initially heat to 45 then just cool to 30 ?

[@BrittneeKay]

Tempering is very scientific and each step is important because of the crystal structures present in cocoa butter. Heating the cocoa butter up to 45 melts all the crystals, cooling it to 27 develops the stable crystals that we want, and warming it to 30 is just to get it to working temperature for fluidity. If you skip the cooling you don't develop stable crystals and the cocoa butter won't be tempered!

[@corey688]

@@BrittneeKay thanks for the reply Britnee. So cooling it just to 30, is not enough to create the crystals you need ? Don’t the crystals change again going from 27 back up to 30 ? Just trying to understand thanks.

[@BrittneeKay]

No the stable crystals aren't created until cocoa butter reaches 27. They stay in tact when warmed up to 30 to work with, some will melt but not the stable ones we want.@@corey688

[@voroninaalena2490]

With which temperature we add a color?

[@BrittneeKay]

At the top temperature, around 40-45C!

[@suzeymalkawi4970]

روعه فيديوهاتك وواضحه

[@BrittneeKay]

شكرا لك، سعيدة جدا لأنك مثلهم! :)

[@islamiceducation222]

Hello Brittnee I was melting cocoa butter but it is not melting into liquid it is just a creamy texture can u plz tell me what am I doing wrong

[@BrittneeKay]

That is really interesting...what kind of cocoa butter are you using (brand and where you purchased it?) and what method of melting?

[@islamiceducation222]

i m from pakistan coco butter is not easily available here i orderedfrom an online store @@BrittneeKay

[@alaaalhomsi3905]

What brand is the cocoa butter plz?

[@BrittneeKay]

This brand is from a local restaurant supply store and is from the brand Noel! But you can use any brand as long as it's pure cocoa butter!

[@alaaalhomsi3905]

@@BrittneeKay thanks again ❤

[@BrittneeKay]

of course!!@@alaaalhomsi3905

[@atefehramezanian6105]

Hi Brittnee, thanks for this great video. But can I use a Bar thermometer indeed Mercury Therommeter? I'm Iranian and unfortunately, it's so expensive for me:(

[@BrittneeKay]

Ohh I'm not familiar with those because I use either infrared or digital. I'm sure it would be accurate, but may not be best practice because if there was a leak it could be a hazard when using with food. I recommend investing in a digital thermometer asap. : )

[@atefehramezanian6105]

@@BrittneeKay Thanks a lot dear Brittnee for your answer*.*

[@BrittneeKay]

Of course! 😊 @@atefehramezanian6105

[@DéDiDoces]

Retemper all over again or just heat to 29 Celsius?

[@BrittneeKay]

I retemper my chocolate and cocoa butter before each use!

[@mohammadadaileh6218]

So if I hold the unmolded chocolate (shiny and everything seems fine) and the color transfers due to my hand temp to my hand at room temp (24C to 25C) , does that mean it wasn't tempered properly? Or just normal, as you mentioned at the end of the video?

[@BrittneeKay]

Probably everything was fine! It’ll start to warm up and melt as soon as it touches your hand just because hands are really warm. Just have to be careful and quick when handling the bonbons!

[@mohammadadaileh6218]

@@BrittneeKay got it! thanks :D

[@BrittneeKay]

you're welcome! :)@@mohammadadaileh6218

[@fabriziocompagnone5237]

Iwant to put a color in the cocoa Butter, when i do this ?

[@BrittneeKay]

Check out this video: kzbin.info/www/bejne/f2PWhYJvhZmYrLM

[@kikitauer]

So I found that it is not "necessary" to have the cocoa butter tempered. Unlike chocolate it doesn't melt in your hand and it snaps always. Or maybe I just got lucky 😁 But anyway I was wondering. How do you paint with cocoa butter? I painted a lot of pralines and even made myself my own "transfer sheet" but the butter is always too runny and so it is very streaky and/or tends to flow and drip away from the designs. Cooling the mold can help a little but not enough 🤔

[@BrittneeKay]

You may have gotten lucky 😊 With my experience so far (and I'm no cocoa butter expert yet!) cocoa butter is tempered pretty easy, which is great news! So depending on how you melted it and cooled it you could have accidentally developed enough stable crystals that it was basically tempered when you used it! 😃 If not tempered cocoa butter will harden eventually, but just like chocolate you may not get the best results. I love your question! I haven't yet tried painting with cocoa butter, but this is my focus for this year. I want to paint with it, decorate molds, create transfer sheets, and anything else I can think of! I will try to answer your question though with my knowledge (not experience yet) with cocoa butter. My guess is that if you didn't temper your cocoa butter that could be why it's a bit more runny. Of course cocoa butter is pretty fluid even when tempered, but because tempered cocoa butter will set up quickly as you move your brush it should thicken and help with that flow. Also just in general try to keep your cocoa butter layers always really thin! Stick around for my upcoming cocoa butter videos and we can learn more together! 🤩

[@kikitauer]

@@BrittneeKay Yes! I am definitely going to stick around! 😉 I painted the acetate sheet with the turquoise blue waves as for the sea water and then poured white chocolate over it. I then made a box out of it and created small white chocolate balls to outline it. Then I painted them with edible pearl dust. It looks quite presentable 😊 It is good that it was suppossed to represent the water because the blue is streaky af 😀 I am very excited about you experimenting with cocoa butter painting too! 🤩

[@BrittneeKay]

@@kikitauer That sounds so pretty! I love the idea so much! I have some really fun ideas for some themed colored chocolate boxes I just need to find the time soon to make them and create some videos about them as well! Send me some pictures of your blue box on instagram if you want, I'd love to see! @brittneekaybakes

[@kikitauer]

@@BrittneeKay Thank you! 🤎 It's a bummer though because I don't have an insta yet 🤔 I plan to start it some time now and I have million photos to put in. I have a little bit analysis paralysis though because I'd like to start it "right". But once I will do it, I will definitely give you a follow! 😉😊 And send you the pictures too 🌊

[@BrittneeKay]

@@kikitauer haha I know exactly what you mean about analysis paralysis, I have that too in many many ways! Well, no rush, but when you do... 😃

[@roshannakte749]

Can i use this cocoa butter for temper chocolate after its gets hard

[@BrittneeKay]

What do you mean exactly?

[@roshannakte749]

@@BrittneeKay I mean after cocoa butter temper after some time it will get solid right so can I use that cocoa butter for temper chocolate

[@BrittneeKay]

Yes in theory you can use cocoa butter to temper chocolate, but there is a method to it so just be sure you do some research to be sure you're doing it correct so not to waste any expensive ingredients!@@roshannakte749

[@BrittneeKay]

I can hopefully make a video on this sometime soon!

[@just_joc]

So you don't need to seed the cocoa butter in order to temper it?

[@BrittneeKay]

No because with cocoa butter I always follow the temper scale; heat it up, cool it down, then warm it to working temp 🙂

[@just_joc]

@@BrittneeKay thank you

[@BrittneeKay]

Of course!@@just_joc

[@rhodarempel3280]

Do you ever make chocolates from dry cocoa with coconut butter instead of cocoa butter since the price of cocoa butter is going through the roof?

[@BrittneeKay]

Nope! : ) Making your own chocolate is a whole other specialty and it isn't something I have gotten into...yet. Maybe one day!

[@Choco_jawhara]

Traduire du texte avec votre appareil photo Hello, how many times can we reuse and reheat leftover cocoa butter, and is there no harm in doing so?

[@BrittneeKay]

No harm! Over and over again!

[@djherm5258]

Can u just add some cocoa butter into the chocolate while u melt the chocolate to temper

[@BrittneeKay]

You can use cocoa butter to temper chocolate but it isn’t as simple as just adding it in as you melt it. I also find it to be a waste of expensive cocoa butter, I’d rather just temper the chocolate!

[@zenabfarid.s594]

😊

[@BrittneeKay]

😃

[@keivanbayat8613]

Hi, i tempered like video. But after 15 min dont set. Maybe my cocoa butter dosent perfect 😢

[@BrittneeKay]

Hmm yes should definitely be set after 15 for sure! Was it a temper test or applied into a chocolate mold? What is your room temperature?

[@keivanbayat8613]

@@BrittneeKay room tempeture 25 degree. After I poured the chocolate into the mold and put it in the freezer, I took it out after 20 minutes and the cocoa butter was stuck to the mold and did not come off.

[@BrittneeKay]

@@keivanbayat8613 First your room temp is a bit too high, if you can lower it to at least 22c. Also no need to put chocolate in the freezer! The humidity and quick temperature change will mess with it. I'll link some videos you may find helpful for the full molding process! kzbin.info/www/bejne/qJuqoIybd7yYetU kzbin.info/www/bejne/ambTaaqdYpJjecU kzbin.info/www/bejne/oWeugY2sprOIras

[@keivanbayat8613]

@@BrittneeKay thank you.There is another thing, and that is that I use compound chocolate instead of the real one

[@BrittneeKay]

@@keivanbayat8613 Ah yeah, I've never used cocoa butter mixed with compound, I don't recommend it because I don't know that they're compatible

[@kerrybrooks1010]

What do you do with tempered cocoa butter?

[@BrittneeKay]

Decorate chocolate molds! Check out more of my videos and you'll see. Curious, what brought you to this video to look up cocoa butter?

[@kerrybrooks1010]

@@BrittneeKay Well I'm a bit of a hobbyist and I've decided to take my hobby to the next level and decorating molded chocolate is that next step (I almost feel like my friends and family are sick of Chocolate as a gift! :) My big question is what does untempered cocoa butter DO to your molded chocolate? Maybe I'm a bit of a wimp that I haven't experimented with it yet. That being said, say I melted the coca butter, mixed my pigment and went to town on my molds without tempering the stuff what will it do? Will it separate? Cause bloom on the chocolate? Make it taste bad? Cause issues setting up? Maybe a video on the concepts behind why you temper and what you do with it might be a good idea? Love your channel however! Its one of my new favs keep up the amazing work!

[@BrittneeKay]

Thanks! Well sounds like your friends and family are lucky! :P Yes all great questions! The biggest issue you're going to have with untempered cocoa butter is that your chocolates will most likely get stuck in the mold! If they do come out they could show bloom and ruin your design not to mention they will have a lower melting point and dull finish. : ) Tempering cocoa butter is really important! I like your idea for a video explaining more about the different uses for cocoa butter. I'm going to add that idea to my vide list, thank you! @@kerrybrooks1010

[@miniashok2600]

mam we have coco trees in Kerala

[@BrittneeKay]

That’s awesome! I’ve been there but I didn’t see the cocoa trees!

[@miniashok2600]

@@BrittneeKay Mam i am in Mumbai now when I go vacation to kerala then I will send to you the real images and video. In our childhood we always theft cocao fruit to eat its pulp ( the sad things was we throwed the beans after eating the pulp) one day we all the little thieves got captured by mummy 🤣) because every sunday cocoa beans we sell to Cadbury company (its all our childhood sweet memories.) Now I could able to know more about chocolate and cocoa. YOU are teaching very well. God bless mam. ( PLEASE VISIT IDUKKI DISTRICT ONE OF THE BAUTIFUL TOURIST PLACE OF KERALA. You can see everything there.)

[@BrittneeKay]

Oh that's so funny, how cute!! @@miniashok2600

[@braiwiberg3957]

🤔🤔🤔 Who knew?

[@BrittneeKay]

Only the chocolatiers 😄🙃

[@abc-gr9be]

Very long process

[@BrittneeKay]

Not really! But I would recommend that you just do the cooling by stirring in the container, that is my preferred method, it keeps things cleaner and more simple! :)

[@Rossysan1]

Iszonyú sok a duma.

[@BrittneeKay]

In what way?

[@MyW-j9d]

You didn't think to explain WHY to temper it?

[@BrittneeKay]

I did explain why...you must have missed it: kzbin.info/www/bejne/mJrFe4ZohZprra8 Essentially it is because cocoa butter is polymorphic and depending on how you treat it its crystal structure changes. If you treat it right it will be stable and that's how we want it for chocolate making 🙂

[@Aishiliciousss]

​@@BrittneeKayyou are so polite and calm while responding even to such rude comments, some people here need to learn that from you apart from chocolates! :)) Kindness is indeed rare.

[@BrittneeKay]

hehehe Awww thank you! I do try! 😄❤ @@Aishiliciousss

[@JLara-y7v]

Why so rude @user-Qy411?

[@BrittneeKay]

Rude and actually not even correct :) :) :)@@JLara-y7v

[@artmusiccom]

Hi Brittnee, I'm going to try tempering the cocoa butter with my new induction cooktop, which claims to go as low as 50 F. along with a thin stainless bowl to allow the butter to cool down quicker. You gave a range of temperatures for each step. What would be the ideal temperatures? Ken

[@BrittneeKay]

Let me know how it goes! When using an induction cooktop you can also melt half of the cocoa butter, leaving half unmelted to act as seeds, take it off the heat and stir stir stir until working temp and it should be tempered! As for temperatures, you can download my temper chart in the description! I usually heat my cocoa butter up to 40-45C, cool to 27C, then bring up past 28C but no higher than 31C