Chocolate Bonbon Design | Gold, Black, and Red Spiral

[@BrittneeKay]

Comment below what colors you want to make this design in! And if you try it out, send me a picture or tag me on Instagram @brittneekaybakes!

[@brittneeconlin4915]

Blue luster with some different shades of blue spirals! 💙😍

[@AngelHeart1111]

Hey Brittnee, how are you? I’m still watching but I must tell you, and ask you, have you done KZbin ads I’ve come across you in one for a hair product it was your voice and face, I’ve been dying to ask you that I took screenshots shots of it but don’t know how to send them to you, I said wow, I knew she was extremely talented but… now here too. It was funny and trust me it’s you unless you have a twin sister. Lol

[@BrittneeKay]

Hi I'm good! Oh my gosh...no that isn't me!!! I've never done a hair product ad 😂 Wow if you see it again try to remember the name of it, I will try to look it up. I'm so curious now. 😳

[@AngelHeart1111]

I guess that means it’s you, lol. You go Girl.

[@AngelHeart1111]

I have screenshots of it, sorry my phones not working properly so I didn’t see reply just your heart. As I stated I have screenshots of it they a month or so back I have to look for it but I swear it’s your voice, face, different hairstyle and color

[@merrystokes3443]

I love watching you make candy. You make it look so easy. But I know how time consuming it is. Thanks for teaching us.

[@coffeeklepto]

Thank you very much for your instructionals, Brittnee! You are very inspiring and are giving me that "nudge" pursue my home confectionery curiosities!!

[@BrittneeKay]

You’re welcome! So happy to hear that, you’ve got this!!

[@farahnaz8419]

من عاشق کارتون شدم عزیزم واقعا زیبا وفوق العاده است وبراق❤❤❤❤❤❤

[@BrittneeKay]

Thanks so much!!

[@Fancy1450]

These are beautiful!

[@BrittneeKay]

Thanks so much!!

[@Tohto100]

😍Great! So inspiring!

[@BrittneeKay]

Thank you! 😊

[@michellenidharia9267]

Such in depth descriptions. The redish / gold / black effect in the light and under natural light just looks so rich and tempting.

[@BrittneeKay]

Aww thank you! Yes, it is a very mysterious one!

[@lisajames4641]

You make it look so accessible (note that i didn't say easy!) I have all the supplies - I just need to take the leap...

[@BrittneeKay]

Take the leap! You've got this! :D I psyched myself out for a while too...not sure why!

[@betz4017]

Beautiful! Looks like a glass marble :) Now I know why handmade chocolates are expensive! Labor of love

[@BrittneeKay]

Definitely a labor of love! 💓💓

[@irishcat5414]

Brittnee - Bonbons are 'Absolutely Stunning'! Really enjoyed the detailed explanations for getting the desired effects. The gold touch & red swirl technique creates a work of art. Very nice! These are so pretty, I would have a hard time eating them. Keep up the awesome work and I'm looking forward to your next creation.

[@BrittneeKay]

Aww you are so sweet, thank you! ☺️ can’t wait to make more!! 🤩

[@AnitaStarkey-w4v]

I love the light green and dark green mold with white choclate. Love your tutorials I'm learning so much . Thank you

[@BrittneeKay]

Oh I’m so glad! Thank you!!

[@kevinjronan4289]

Those are great Brittnee, I think the gold dust with a purple spiral and blue background would look awesome

[@BrittneeKay]

I think so too! I love purple and blue!

[@ihikefar]

I finished my Choclatier course through Ecole Chocolat ! I asked you a couple questions along the way and used your YT channel as a resource. Big help. Cheers!

[@BrittneeKay]

How exciting! Thank you!! :)

[@josephnazoa8724]

They look great and thanks for all the great tips! 👍🏽

[@BrittneeKay]

Thanks for watching! :D

[@braiwiberg3957]

Those turned out lovely. ✨🤩

[@BrittneeKay]

Thank you! 😊

[@BDW-Pops]

Truely a work of ART - Beautiful.

[@BrittneeKay]

Thanks!! 🤩

[@walterdurant1548]

Those are simply amazing! I love watching your videos. I have learned a lot from them.

[@BrittneeKay]

Thank you! I love to hear that! 💕

[@rm.throws]

Awesome technique with the sponge. I've tried a few different spirals they're okay, but this looks like a winner. Love the increased bonbon videos. Good luck with your business.

[@BrittneeKay]

Thank you!! 😃

[@carathebaker]

Wow! Magnificent! I can hardly wait to try this technique!

[@BrittneeKay]

Aw thank you!!

[@christinathompson1630]

Thanks for your really clear tutorial. I can see how you’ve become more confident and better at making the chocolates from the first videos I watched; that’s encouraging for me!! I’d love to see how you make more fillings, especially when you use two different fillings in one Bon Bon. Thanks again.

[@BrittneeKay]

Aww thank you! That makes me happy. Yeah, I think I've learned more in the last year than in the last 10 because I've been pushing myself to try new things and take it more seriously! I'm so happy you enjoy the videos, thank you for being here! :) Yes, I will work on some filling videos!

[@elcoquípelú]

They look beautiful! 👌

[@BrittneeKay]

Aw thank you so much!

[@bentejrgensen8115]

this was great. Thank you again! From Norway.

[@BrittneeKay]

Of course!!!

[@PaulineC-x1x]

You are so talented and passionate!🙌

[@BrittneeKay]

thank you!! :D

[@jean-marclariviere7618]

Love these...will have to try...could you try something with a mix of cobalt blue and yellow...or white...for the filling maybe a dark chocolate and Honeyberry ganache...always such a pleasure watching your video...thank you

[@BrittneeKay]

Thanks! Mmmm sounds delicious! I will write the idea down! :)

[@jean-marclariviere7618]

@@BrittneeKay thanks

[@TheScorpionbowl]

I’ve learned so much from your channel, thank you! I’m getting ready to try something similar to this and have a simple question…how much chocolate would you prepare for just one of these moulds? I’ll be filling with a ganache, so just how much to coat the moulds and seal them. Thanks…

[@BrittneeKay]

So it’s easier to work with more chocolate than less, because you never want to run out. I say even if you’re just doing 1 mold temper 2 lbs of chocolate, but you could get away with 1 lb probably. Running out is just so frustrating 😄

[@latelierdegash5663]

They are perfect thank you for those tutorials

[@BrittneeKay]

You are so welcome! 💞

[@bobberlow3987]

One of your best videos and love the alt for Chef J's mold. I'm making way through his courses. tx

[@BrittneeKay]

Oh awesome, love his course! I've invested in many many many chocolate courses : ) Thanks for the comment!!

[@bobberlow3987]

@@BrittneeKay I have another question if you don’t mind. As I watch this video, it seem to me that after you created the shell following the decorations, you waited a relatively short time. Before filling the shells. I think I saw on chef Jscourse and others that one should wait at least overnight. It’s not 24 hours for the shelter fully crystallize. Any thoughts you have on that greatly appreciate it. Thanks.

[@BrittneeKay]

Yeah sure! So there are best practices you should follow if your goals are to sell chocolates, open a shop, and extend the shelf life. For these videos I am demonstrating the method of how to decorate, shell, fill, cap, and unmold. Those can all be done in a day really and create a nice bonbon for people to share and eat.@@bobberlow3987

[@bobberlow3987]

Thanks BK - no shop in this 75 year olds future cam but my chocolate coach (who made chocolates professionally) who adopted me gratis has taught me that patience is one of a chocolatiers most important traits including the waiting. I do want to try this recipe tho' and will do it your way. Waiting for some sponges. Do you mind me asking which melter you use, how long it takes to heat, say 1 kg of couverture, and how reliable it is and keeping chocolate in temper and where you got it? thanks again.@@BrittneeKay

[@BrittneeKay]

Yes of course! When I make chocolates to sell I always wait in between each step. But for practice also no harm in doing everything in a row. Haha I can tell you which warmer I have but you're not going to want to go with what I did. I ordered from Savour shop...which is in Australia and what I didn't realize is that it has the wrong plug. So it was a whole thing and I had to buy a converter. 🤣 So my advice probably isn't helpful on that, but it does probably heat similar to other warmers. For say like 3 lbs of milk chocolate I would say it takes about 2-2.5 hours to get up past 45C. It keeps chocolate in temper same as any if I set it right and keep things moving and warm.@@bobberlow3987

[@TorchaniImene]

Thank you I learned a lot of information about making chocolate 💙💙💙

[@BrittneeKay]

You’re so welcome! 😃

[@wendiyork8882]

I did this today!!! It was awesome!!

[@BrittneeKay]

I saw it on instagram! They turned out great!! Nice job! 💖

[@justinnash711]

I loved this video. I would love to see more like this please

[@BrittneeKay]

Coming right up!! 😃

[@justinnash711]

@@BrittneeKay cool thank. I follow you on Instagram to. I like your videos. They have helped me a lot.

[@BrittneeKay]

@@justinnash711 I'm so glad!! Thank you!

[@molove3408]

They are beautiful. Keep up the great work

[@BrittneeKay]

Thank you! Will do! 🤩

[@swaters3462]

Amazingly beautiful. Thank you.

[@BrittneeKay]

Of course! Thanks so much!

[@omomar1034]

Really creative. Well done

[@BrittneeKay]

Thanks!!! 😃

[@anaponce9778]

Beautiful. Excellent tutorial. Thanks😊

[@BrittneeKay]

You're so welcome, and thank you! :)

[@kavyasree-u5j]

They are sparkling 😍.After unmoulding at what room temperature does they stay fresh and for how long?

[@BrittneeKay]

Thanks!! :) It's different for every filling. I'll go more into that in a future video as I learn more. You cannot predict how long they'll last without proper testing. You want to store them in a cool place, but don't necessarily have to store them in the fridge. Sorry that isn't the best answer, but it just depends! 😊

[@lumiereespoir9523]

👋 hi ! I really love your videos . It’s very inspiring ❤ I would like to know if there is a way to make the chocolate candy, made with real couverture chocolate, softer. The design is beautiful and shiny, but the shell is hard! Thanks 😊

[@BrittneeKay]

Thanks!! 😄 The she’ll being hard is a good sign of proper tempering! 😃 if you actually notice how hard it is when biting in then it is most likely too thick. Molded chocolates should have a nice snappy shell but thin and smooth to bite through!

[@ТатьянаЗелинская-и9ь]

Красивая работа и красивая милая девушка. После такого урока приходит вдохновение. Спасибо ♥️ ,что есть перевод на русский. С удовольствием подпишусь на Ваш канал и буду учиться у Вас. ❤

[@BrittneeKay]

Оууу, спасибо огромное, я ценю это! Спасибо, что вы здесь! :)

[@LindaSweis]

I'm in love with your videos! I'm still learning and I do alot from you❤can you share your chocolate filling please❤

[@BrittneeKay]

Thank you so much! Yes I will share any fillings that are either free online or original by me, otherwise I don’t feel right about sharing. 🙂

[@LindaSweis]

Thanks sweetie Also we need autumn colors👍🏻

[@BrittneeKay]

@@LindaSweis Yessss can't wait for fall! And Halloween will be fun as well! : )

[@MindiLynn3]

Gorgeous! I would love to see copper and teal or dark blue

[@BrittneeKay]

Oh I love that combination idea!

[@josephdesando2446]

Awesome job 🎉😊

[@BrittneeKay]

Thank you! 😄

[@merrystokes3443]

Can you use white chocolate in stead of black?

[@jeanfernandes5673]

Brittney what filling would you recommend and do you wrap these beautiful chocolate or just place them in paper cups

[@BrittneeKay]

I recommend anything you like inside! Ganache, caramel, you can add flavors to anything. I usually use boxes!

[@NouhailaBOUHOUCH-f5q]

amazing ! I am thinking of starting a small business of chocolate and you are such an anspiration. can you please explain why did you put a second layer of black cocoa butter on the mold ? Isn't one already enough? and what advice you would give to beginner for a good home made chocolate marketing ? Thank you in advance.

[@BrittneeKay]

Awesome, good for you! When painting the backgrounds I am sometimes missing little spots or I can see spots where light is showing through so I'll do a second coat. You maybe don't have to but I think I was being extra careful here. Marketing is hard, I think my biggest advice is to focus on making the most clean, beautiful, and delicious product because when you're selling from home word of mouth and happy customers will be your best marketing!

[@fn1202]

wow these turned out amazing! Can I ask, does the color cocoa butter set and re-temper the same as normal chocolate?

[@BrittneeKay]

Yes! We’ll do you mean, once it’s set you can remelt it and retemper it again? In that case yes! Retemper it each time and as many times as you need!

[@fn1202]

@@BrittneeKay Yeah sorry I meant can it be solidified and remelted/retempered the same way you would with chocolate - good to know!

[@BrittneeKay]

@@fn1202 Yes exactly!! :)

[@josephnazoa8724]

Great tips! Thank you.

[@BrittneeKay]

Of course! : ) Thanks for watching!

[@julietmae1]

Love your video Brittney! Question - how do you store the cocoa butter that you've used?

[@BrittneeKay]

Thank you!! 💓 after use just put a lid on it and store it in a cool dark place like a pantry. It’ll solidify and the next time you use it you’ll temper it again 😄

[@julietmae1]

@@BrittneeKay Thank you so much !

[@stefanlechleitner5402]

Hi there if there is left to much temperd chocolate and cocao butter you just put in the fridge and later again temper from zero ? ty

[@BrittneeKay]

Yes you can! No need to store in the fridge, just a cool dry place like in your pantry. Be sure to retemper before each use!

[@amy-kg7hq]

Hello dear Brittnee, nice to greet you, I love your chocolates and the techniques you use, I am putting them into practice, I would like you to do marble effects on the chocolates, do you think it is possible please?

[@BrittneeKay]

Sure! I’ll add it to my list! 😃

[@amy-kg7hq]

@@BrittneeKay That would be great, thank you very much, I'm still watching your decoration videos here, I love them

[@BrittneeKay]

Aw thank you so much! : )@@amy-kg7hq

[@kikitauer]

Today I made your flower design bonbons filled with rum ganache. The bonbons are cute and delicate, you are just super talented and awesome 🤩 It made me think though. If you were able to create an impossible thing - non-abstract design on the bonbon - you might be able to think about a way how to get a cat on a bonbon? 😺

[@BrittneeKay]

Oh my gosh I’m so happy! Send me a pic on insta (if you have one) or tag me, I’d love to see them! Mmm rum sounds good! And I will add a kitty bonbon to my list, that is such a cute idea!!!

[@kikitauer]

@@BrittneeKay I still don't have one, I am just too perfectionist and also there is not enough time. But it is coming and I will definitely let you know! You are such an inspiration 😉 And I CAN'T WAIT for the cat 😺🐈

[@BrittneeKay]

@@kikitauer hehe no worries! Just love when followers test things out themselves! So fun!! 💞

[@KhalidAlMuharrami-nh6fw]

Hi Do I need to clean the mold with plain tempered cocoa butter before I add color to the mould?

[@BrittneeKay]

Nope! Use soap and water and make sure there are no water spots or use food grade alcohol with a cotton pad or just a cotton pad and microfiber cloth!

[@apsornkonrad7531]

I would like to know how can I use dry fruit with rice and coconut milk filled in bonbon. I would like it separate layer too. Thank you.

[@BrittneeKay]

Mmm sounds so good! I'll add it to my list!

[@nafisehdavoudi7296]

What do you do to have such shiny chocolate? Mine are not very shiny😢

[@BrittneeKay]

It's not just one thing but the full process! If you haven't seen my full chocolate molding process videos I think they'll help you!! :) Part 1: kzbin.info/www/bejne/ambTaaqdYpJjecU Part 2: kzbin.info/www/bejne/oWeugY2sprOIras Chocolate guide: www.brittneekay.com/shop/p/chocolate-molding-guide-bw

[@berthasanchez2219]

Hermosos ,divinos, pero que se viera en español, mucho mejor❤❤

[@BrittneeKay]

Check the captions, I should have Spanish turned on!

[@karatefella]

Is lemon extract the same as lemon JUICE ?

[@BrittneeKay]

Nope! They are different! : ) Lemon extract is made with alcohol, which is why it works great to use as a paint, it evaporates quick. You can also use vodka or another high alcohol content clear liquid.

[@farahnaz8419]

سلام از چه رنگها استفاده میکنید ممنون ❤

[@BrittneeKay]

They should be linked in the description! This is chef rubber black and I believe retro red!

[@kimberlyd5379]

Thank you!! I’m up for anything you want to show me!!

[@BrittneeKay]

😃 more on the way! 😄

[@mohammadmalak161]

Greetings, my question is how long is the shelf life of this filling

[@BrittneeKay]

I unfortunately can’t say exactly because it hasn’t officially been measured, but I’d say to safely count on two weeks. 🙂

[@lanaahmad308]

Where can we get this small sponge which u used??

[@BrittneeKay]

Check the description box to find the sponges!

[@julialim7176]

Can you have it in yellow with rum and raisins?

[@BrittneeKay]

Great idea!

[@ramonafernando3190]

Brava

[@BrittneeKay]

Thanks!! : )

[@wasafatbety]

Wooooow

[@BrittneeKay]

😃

[@braiwiberg3957]

I wish you had an online choc shop 😔 Want

[@BrittneeKay]

Me too! 😔😔

[@ayseyasar8665]

❤

[@BrittneeKay]

Thanks! :)

[@vincejamison8078]

I think I may be in love with you. {Im no stalker]

[@BrittneeKay]

just in love with chocolate! 😆

[@wasafatbety]

Wooooow

[@BrittneeKay]

😃