Chocolate Dipped Caramels | Dipped Chocolate Decoration Ideas

Рет қаралды 3,313

Brittnee Kay

Күн бұрын

Пікірлер: 86

@BrittneeKay 2 ай бұрын

Drop your favorite designs in the comments below! 🧡

@braiwiberg3957 2 ай бұрын

Brush stroke and crinkle!

@braiwiberg3957 2 ай бұрын

And gold leaf and salt corner and round gold splash lol

@rajarshichandra5962 2 ай бұрын

All none is superior than others.

@BrittneeKay 2 ай бұрын

@@rajarshichandra5962 thanks!! 😊

@BrittneeKay 2 ай бұрын

@@braiwiberg3957 🤩

@MissysGourmandisesDouces 2 ай бұрын

They are all beautiful, but the crinkle one is my favourite.

@BrittneeKay 2 ай бұрын

Thanks!!

@martiscruggs3473 2 ай бұрын

They are all great, but I agree with your top choices. Thank you for putting this together for us!!!

@BrittneeKay 2 ай бұрын

Thanks! Of course!

@alimomeni4777 2 ай бұрын

Those caramels look soooo good, great instructions!

@BrittneeKay 2 ай бұрын

Thanks so much! 🥰

@yvonnetx6002 Ай 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 ❤

@BrittneeKay Ай бұрын

Of course! Thanks! 🥰

@gabrielesgermancookieschoc8452 2 ай бұрын

My favorite is the one with the air gun. I will definitely use this in my Christmas production !

@BrittneeKay 2 ай бұрын

🥰 Awesome!!! 🤩

@das5842 Ай бұрын

Another really great and informative video, thank you! Personally I like most the piping designs, and the three prong fork lines.

@BrittneeKay Ай бұрын

Thank you!! 🙃

@janmchaney7912 2 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

@BrittneeKay 2 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.

@BrittneeKay 2 ай бұрын

I know! Makes all the difference! Thanks!

@Mia-xb8dv 2 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

@BrittneeKay 2 ай бұрын

You're so welcome! Thanks for the comment 🧡

@Sugarsugar-24 2 ай бұрын

Yay!! You’re back! Haven’t seen you in awhile. ❤

@BrittneeKay 2 ай бұрын

hehe it's only been 8 days!! :D welcome back to the channel!

@Sugarsugar-24 2 ай бұрын

@@BrittneeKay KZbin hasn’t shown me any of your videos for awhile! Gonna binge watch to get it back in the que

@BrittneeKay 2 ай бұрын

@@Sugarsugar-24 Oh bummer! Well, thanks for the binge watching! : ) Glad you're back!!

@fn1202 2 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!

@BrittneeKay 2 ай бұрын

Thanks! Oh perfect! 🤩🤩

@rajaa_kaj 2 ай бұрын

@@BrittneeKay

@josephnazoa8724 2 ай бұрын

Great video as always... those bubbles 😮.. great techniques.. thanks 🙏🏽

@BrittneeKay 2 ай бұрын

Thank you!!

@nijinokanata111 2 ай бұрын

The gold leaf, the sharp one, and the light spectrum are little jewels!!! Thank you for sharing! Now I'm craving caramels.. 😅

@BrittneeKay 2 ай бұрын

hehe thanks!

@beuba5938 2 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 💖

@BrittneeKay 2 ай бұрын

Oh yay so glad you loved it!! 🥰🥰🫶🏻🫶🏻

@bdw4827 2 ай бұрын

Loved the airbrushed one and the rough surface w/dust. Well done again!

@BrittneeKay 2 ай бұрын

Same as me! Thanks!

@venanana348 Күн бұрын

Beautiful 🤩❤

@BrittneeKay Күн бұрын

Thanks!

@terryraines9952 2 ай бұрын

as always, awesome video on how to:) gotta try making that caramel now♥♥♥

@BrittneeKay 2 ай бұрын

Thanks! Glad you like it 😃

@1jugglethis 2 ай бұрын

Gotta admit, I really liked that crinkled gold treatment, as well.

@BrittneeKay 2 ай бұрын

Thanks!! 🤩

@PerigeeParrot Ай бұрын

So many great ones!

@BrittneeKay Ай бұрын

Thank you!

@LindaSweis 2 ай бұрын

Love this! I will try it soon👍🏻

@BrittneeKay 2 ай бұрын

Great! : D Love to hear it!

@rajaa_kaj 2 ай бұрын

Wow, wow, wow

@BrittneeKay 2 ай бұрын

Thank you 🥰

@hb7282 17 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🤔

@BrittneeKay 17 күн бұрын

Yes definitely!! That would for sure be cool!

@braiwiberg3957 2 ай бұрын

Sooooooo goood 😍

@BrittneeKay 2 ай бұрын

Thanks! 😊😊😊😊😊😊

@DavidAllen-o4q Ай бұрын

These look amazing! I'm curious how you get the caramel in such a perfect block to start?

@BrittneeKay Ай 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-o4q Ай бұрын

@@BrittneeKay thanks for the reply, I'll check it out 😁

@BrittneeKay Ай бұрын

@@DavidAllen-o4q no prob!

@RandaIdris-h9r 2 ай бұрын

Awesome 👏🏼 ❤ as always l love it ❤ how I make the Caramel??

@BrittneeKay 2 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!

@Kattaltam 2 ай бұрын

Hi Brittnee ! I love your videos Question where I can get that thermometer 🫣

@BrittneeKay 2 ай бұрын

Thanks! It’s linked in the description! 🙂

@das5842 Ай 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.

@BrittneeKay Ай 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!

@rajarshichandra5962 2 ай бұрын

Mama Good evening please inform me about the lemon extract, is it oil or lemon juice concentrate for dissolving lusture dust ?

@BrittneeKay 2 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-josebisaillon9101 2 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!

@BrittneeKay 2 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!

@nickblack4661 2 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. 😭😭

@BrittneeKay 2 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-xb8dv 2 ай бұрын

I forgot to ask if this caramel recipe would work for making truffles or in molded chocolates.

@BrittneeKay 2 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!