Drop your favorite designs in the comments below! 🧡
@braiwiberg39572 ай бұрын
Brush stroke and crinkle!
@braiwiberg39572 ай бұрын
And gold leaf and salt corner and round gold splash lol
@rajarshichandra59622 ай бұрын
All none is superior than others.
@BrittneeKay2 ай бұрын
@@rajarshichandra5962 thanks!! 😊
@BrittneeKay2 ай бұрын
@@braiwiberg3957 🤩
@MissysGourmandisesDouces2 ай бұрын
They are all beautiful, but the crinkle one is my favourite.
@BrittneeKay2 ай бұрын
Thanks!!
@martiscruggs34732 ай бұрын
They are all great, but I agree with your top choices. Thank you for putting this together for us!!!
@BrittneeKay2 ай бұрын
Thanks! Of course!
@alimomeni47772 ай бұрын
Those caramels look soooo good, great instructions!
@BrittneeKay2 ай бұрын
Thanks so much! 🥰
@yvonnetx6002Ай бұрын
All in all they are all a success!! The liquid gold looks awesome! I can see it look like a rose .. I’d like to try it with red luster dust. Thanks for sharing they are all beautiful ❤
@BrittneeKayАй бұрын
Of course! Thanks! 🥰
@gabrielesgermancookieschoc84522 ай бұрын
My favorite is the one with the air gun. I will definitely use this in my Christmas production !
@BrittneeKay2 ай бұрын
🥰 Awesome!!! 🤩
@das5842Ай бұрын
Another really great and informative video, thank you! Personally I like most the piping designs, and the three prong fork lines.
@BrittneeKayАй бұрын
Thank you!! 🙃
@janmchaney79122 ай бұрын
Wow, such beauty. Liked them all, but liquid gold one and fork design. I’m such a beginner with chocolate, haven’t even tempered correctly yet, lol
@BrittneeKay2 ай бұрын
Thank you! No worries, you will! : ) Dive in when you're ready!
@JeffO-2 ай бұрын
It's amazing how much the gold changed the look of the rough crumpled paper design. That's my favorite.
@BrittneeKay2 ай бұрын
I know! Makes all the difference! Thanks!
@Mia-xb8dv2 ай бұрын
Those are absolutely beautiful! I love them all, but the krinkled and air brushed ones with the gold dust are my top two. Thanks again for sharing
@BrittneeKay2 ай бұрын
You're so welcome! Thanks for the comment 🧡
@Sugarsugar-242 ай бұрын
Yay!! You’re back! Haven’t seen you in awhile. ❤
@BrittneeKay2 ай бұрын
hehe it's only been 8 days!! :D welcome back to the channel!
@Sugarsugar-242 ай бұрын
@@BrittneeKay KZbin hasn’t shown me any of your videos for awhile! Gonna binge watch to get it back in the que
@BrittneeKay2 ай бұрын
@@Sugarsugar-24 Oh bummer! Well, thanks for the binge watching! : ) Glad you're back!!
@fn12022 ай бұрын
Loved the design using crinkled acetate and gold leaf! But they all looked amazing😄Good timing too as I recently made some dipped ganache chocolates also!
@BrittneeKay2 ай бұрын
Thanks! Oh perfect! 🤩🤩
@rajaa_kaj2 ай бұрын
@@BrittneeKay
@josephnazoa87242 ай бұрын
Great video as always... those bubbles 😮.. great techniques.. thanks 🙏🏽
@BrittneeKay2 ай бұрын
Thank you!!
@nijinokanata1112 ай бұрын
The gold leaf, the sharp one, and the light spectrum are little jewels!!! Thank you for sharing! Now I'm craving caramels.. 😅
@BrittneeKay2 ай бұрын
hehe thanks!
@beuba59382 ай бұрын
This is definitely going in my favorite videos library ♥️ I love the crinkled one best and the acetate one. I do adore the airbrush one but since I don’t have an airbrush I won’t be able to try that one. 🙁 Such an awesome video Brittnee 💖
@BrittneeKay2 ай бұрын
Oh yay so glad you loved it!! 🥰🥰🫶🏻🫶🏻
@bdw48272 ай бұрын
Loved the airbrushed one and the rough surface w/dust. Well done again!
@BrittneeKay2 ай бұрын
Same as me! Thanks!
@venanana348Күн бұрын
Beautiful 🤩❤
@BrittneeKayКүн бұрын
Thanks!
@terryraines99522 ай бұрын
as always, awesome video on how to:) gotta try making that caramel now♥♥♥
@BrittneeKay2 ай бұрын
Thanks! Glad you like it 😃
@1jugglethis2 ай бұрын
Gotta admit, I really liked that crinkled gold treatment, as well.
@BrittneeKay2 ай бұрын
Thanks!! 🤩
@PerigeeParrotАй бұрын
So many great ones!
@BrittneeKayАй бұрын
Thank you!
@LindaSweis2 ай бұрын
Love this! I will try it soon👍🏻
@BrittneeKay2 ай бұрын
Great! : D Love to hear it!
@rajaa_kaj2 ай бұрын
Wow, wow, wow
@BrittneeKay2 ай бұрын
Thank you 🥰
@hb728217 күн бұрын
Love the creativity! I’m wondering if one could sandwich a layer of chocolate in between two holographic sheets and then create shards to top the dipped chocolates with to give a kind of broken glass impression🤔
@BrittneeKay17 күн бұрын
Yes definitely!! That would for sure be cool!
@braiwiberg39572 ай бұрын
Sooooooo goood 😍
@BrittneeKay2 ай бұрын
Thanks! 😊😊😊😊😊😊
@DavidAllen-o4qАй бұрын
These look amazing! I'm curious how you get the caramel in such a perfect block to start?
@BrittneeKayАй бұрын
Thank you! Oh I make the caramels and cut them in this video: Easy Caramel Recipe | Mom's Homemade Chewy Caramels kzbin.info/www/bejne/hmWwYqmjj6h5nZI
@DavidAllen-o4qАй бұрын
@@BrittneeKay thanks for the reply, I'll check it out 😁
@BrittneeKayАй бұрын
@@DavidAllen-o4q no prob!
@RandaIdris-h9r2 ай бұрын
Awesome 👏🏼 ❤ as always l love it ❤ how I make the Caramel??
@BrittneeKay2 ай бұрын
Thanks! The video is linked in the description and card and is my last video, you'll find it easy if you click on my channel!
@Kattaltam2 ай бұрын
Hi Brittnee ! I love your videos Question where I can get that thermometer 🫣
@BrittneeKay2 ай бұрын
Thanks! It’s linked in the description! 🙂
@das5842Ай бұрын
Brittnee, is there any reason that you don't use an induction stove to keep your tempered chocolate at working temperature? Personally I find the tool fantastic as it means my chocolate is always at the temperature I need it to be with no risk of water (like a water bath method) or it getting too hot to break the temper.
@BrittneeKayАй бұрын
No particular reason except I don’t have one. Is it easy to set the temp that low and keep it consistent? I use a chocolate warming tank which is specifically made for chocolate and is the right shape so I’ve never had a need to test a stove!
@rajarshichandra59622 ай бұрын
Mama Good evening please inform me about the lemon extract, is it oil or lemon juice concentrate for dissolving lusture dust ?
@BrittneeKay2 ай бұрын
It is lemon extract, not juice or oil, they are all different. You can also use vodka or any high alcohol content clear liquid!
@marie-josebisaillon91012 ай бұрын
Hello! Thank you for this vidéo about dipping. I smiled when you got messy because it happens to me sometimes even if i work properly. I did not think it could happen to professionals like you. I Have a question: the working tempèrature for milk chocolate is around 29 degrees. When you dip, it goes down so that you Have to reheat it. How many degrees of cooling down is tolerated so that the result is ideal? Can we let it down to 27 degrees? And if that happens, is it necessary to re temper again? Thank you again for sharing your tips. Since i discovered you, Fiew months ago, i am improving my résults. Just need to find friends to eat all that chocolate: it is not a big problem!
@BrittneeKay2 ай бұрын
Oh don't be fooled, I make a mess all the time! haha The most important thing is the finished product though right!? 🤣 Good question, yes it does cool down as you dip. Start with a large amount of chocolate and that will help slow the cooling. I wouldn't let it get down to 27, it'll start getting quite thick. Try to keep it between 31-29. I quickly dip probably 9 caramels and then gently reheat in between!
@nickblack46612 ай бұрын
Nice timing Brittnee , just been looking for a few new ideas 👍 Btw how’s your price on Chocolate for you , mine has rocketed in the U.K. 😭😭
@BrittneeKay2 ай бұрын
Oh no! Honestly I have quite the stock so I haven't bought any chocolate in quite a while...I'm scared to check the prices... :/
@Mia-xb8dv2 ай бұрын
I forgot to ask if this caramel recipe would work for making truffles or in molded chocolates.
@BrittneeKay2 ай бұрын
This one will not, by the time it cools down to a low enough temperature to not melt the chocolate shells it will be too thick to pipe. In theory there could be a way if you cut it into the perfect size for a mold, roll it into a ball, place it in and let it settle flat overnight. I suppose you can try it, but piping caramel into shells is much more efficient! I always just use soft caramel for molded and save the chew to eat plain or enrobe!
@sarahkhalil30962 ай бұрын
Do you have shipping to Saudi Arabia? I want to order from your website
@BrittneeKay2 ай бұрын
I don't, sorry. I only have 1 product that I would ship and my other projects are digital or affiliate links. What product did you want?
@sarahkhalil30962 ай бұрын
@@BrittneeKay callebaut chocolate
@sarahkhalil30962 ай бұрын
@@BrittneeKay thanks dear ❤️ I mainly need callebaut chocolate , also I wish I find sugar free chocolate
@BrittneeKay2 ай бұрын
@@sarahkhalil3096 I don't sell chocolate on my website at all. I have affiliate links but those ship from Amazon or other baking stores
@sarahkhalil30962 ай бұрын
@@BrittneeKay thanks dear ❤️
@mosesmanaka81092 ай бұрын
Your camera placing is slightly too high, you are looking up into the camera making you look small, lower it slightly.
@BrittneeKay2 ай бұрын
🤔
@shauniedecker81872 ай бұрын
🙄
@MelindasLifeandstyleАй бұрын
I think it may just be your perspective. Looks good to everyone