Raspberry Hot Chocolate Filling | Raspberry Marshmallow and Milk Chocolate Ganache

[@BrittneeKay]

What flavor of marshmallow are you going to make?! 😄

[@braiwiberg3957]

Rosemallow 🌹

[@BrittneeKay]

now that's a good idea! :D@@braiwiberg3957

[@christinacurtis2411]

Strawberry. Less seeds! :)

[@BrittneeKay]

hahaha smart! :) @@christinacurtis2411

[@scattydove]

😍 Love the combination!! Would work well for valentines bonbons! Thanks for another great video 😊

[@BrittneeKay]

Thanks! Yeah the color is so pretty to me and a great Valentine's color!

[@amberbradley4054]

I have watched a ton of candy making videos and since I've found your channel I haven't watched others! Your amazing at the art of candy making and the tutorial for it as well! Thank you for sharing your talent!!

[@BrittneeKay]

Thank you so much 😀 So happy to have you here! 😃

[@rudert56]

I make a strawberry ganache and use freeze dried strawberries. I place them in a plastic bag and use a rolling pin to grind them. Hardly any mess or clean up.

[@BrittneeKay]

Yep that's definitely a way I've used before as well! I forgot to mention it in the video but it's included as an alternative in the PDF recipe :)

[@fn1202]

These look so good and I love the recipe for a pipe-able marshmallow!

[@BrittneeKay]

Thank you! I think you'll love them!

[@psmzelda]

Ooooooo! I am going to try these recipes for my valentine's chocolates!

[@BrittneeKay]

Such a beautiful color for Valentine's chocolates! I hope you love it!

[@psmzelda]

@@BrittneeKay This recipe was so easy to follow and worked perfectly even though I used gelatin powder instead of leaf gelatin! They turned out amazing!

[@BrittneeKay]

Nice work, I love that you tried it and had success! Yeah, years ago I wouldn't have known how easy and fun marshmallow was to make! :D@@psmzelda

[@m.mhedhbiartisanat1277]

❤ Bravo ❤️

[@BrittneeKay]

😅😅 thanks!

[@schlappicatherine]

bonjour Brittnee, je suis autodidacte j'ai commencé les chocolats cela fait une année. grace à vous je vais faire de grands pas je suis en France ce qui est génial c'estde pouvoir vous suivre via la traduction simultanée. bravo à vous c'est génial

[@BrittneeKay]

Oh amazing, thanks so much for the comment! 🥰

[@1jugglethis]

Wonderful tutorial, and gorgeous results. We have some passionfruit puree at work, so I may experiment with that. We currently make our own marshmallows for hot chocolate, so I will adjust our formula slightly for this version.

[@BrittneeKay]

Yum! I think passionfruit will be delicious as a marshmallow!

[@1jugglethis]

And, as soon as I got done watching your video, I immediately went in and made Raspberry Marshmallows! If I can figure out how to post a picture, I will :)

[@BrittneeKay]

No way! that's amazing! Yes I'd love to see them, you can send to me on instagram! @brittneekaybakes@@1jugglethis

[@BakingGarden]

너무 예쁜 초콜렛이네요~!👍

[@BrittneeKay]

아아 정말 고마워요!!

[@martiscruggs3473]

This was an amazing tutorial. Definitely making these. You have the most excellent videos - so detailed and informative. Thank you!

[@BrittneeKay]

Yay, let me know how it goes! Thank you so much! 😊

[@williamharris5519]

As ALWAYS, looks delicious and beautiful!

[@BrittneeKay]

Thank you 😋

[@helpgrowfood8372]

Wonderful video! Excellent job!

[@BrittneeKay]

Thank you very much!

[@michaelpardue2400]

Thanks for sharing this recipe

[@BrittneeKay]

My pleasure 😊

[@masoomaalabbar7864]

❤ nice work 🎉

[@BrittneeKay]

Thanks 😄

[@beuba5938]

They look yummmmy !!!!

[@BrittneeKay]

Thanks!! :)

[@Ayeayeaye614]

You're so clever l love these videos thankyou.

[@BrittneeKay]

You're sweet, thank you!

[@ShGel]

Thank you for the video and for the translation, continue this art... you are beautiful and your creativity is amazing)

[@BrittneeKay]

Aww thank you! You're so welcome!

[@jacklinalsamman3404]

Thank you for the delighful marshmello-making tutorial, your instruction were clear and result turend out amazing...appreciate your time and effort.. I was woundering if the same recipe and steps would work with orange or lemon. If not, can you do a tutorial for orange/ lemon 😄 🎉

[@BrittneeKay]

You're so welcome! Yes, I would say you can definitely substitute the raspberry for orange or lemon! If you try it out, let me know how it goes!!

[@LindaSweis]

Again you are awesome! I'm definitely doing this for my Easter chocolate👍🏻👍🏻👍🏻thank you! Love seeing your beautiful face on my screen as soon as I open You-tube🥰🥰

[@BrittneeKay]

Aw thank you so much! These will be very cute for Easter!

[@hibajounblat7409]

Thank you! Highly appreciated. I have a question please, Can we use maltitol or sugar instead of dextrose?

[@hibajounblat7409]

What is the shelf life of these bonbons?

[@BrittneeKay]

So I haven't tried it so I can't say for sure. The dextrose extends shelf life and is also a little less sweet than regular sugar. If you want to try it I say experiment and mess around with the recipes to make them your own! Adjustments may need to be made if you are swapping ingredients. As for the shelf life, in this exact bonbon/bar the ganache will lower shelf life because I haven't added any ingredients to extend it so I would eat them within a week or so. The marshmallow is really shelf stable. But with all fillings, to say exact shelf life they must be officially tested, which I haven't done so I cannot tell you for sure :)

[@hibajounblat7409]

@@BrittneeKay Thank you for your reply. Highly appreciated. Blessed efforts.

[@BrittneeKay]

@@hibajounblat7409 Of course! Thank you! : )

[@lmnr2901]

Lovely 😍 please can I use powdered gelatin instead of sheets?

[@BrittneeKay]

Thanks! Yes you can! Sorry I don't think I wrote a conversion on the recipe but you can find a conversion on Google easy and it should work just fine! 😃

[@50vanshhirpara75]

It's pretty awesome..look yummy..n nice name

[@BrittneeKay]

Thanks a lot 😊

[@grace5817]

Another great video! Please consider a video on how to make creams (with recipes) like orange cream, chocolate cream, and/or raspberry cream. Also, my family would love a recipe for a peanut butter-flavored bonbon center.

[@BrittneeKay]

Love it! I’ll add those to my filling list! Thanks!

[@BlissfullBitesOk]

For peanut butter, I use a peanut butter ganache and one of my customers says it is better than a Reese's. I use the same type of mould as a mini peanut butter cup

[@BrittneeKay]

Nice! Yeah I bet it is! Sounds really tasty!@@BlissfullBitesOk

[@RECIPESwithMARYA]

looks delicious👌👌👌

[@BrittneeKay]

Thank you so much 👍

[@rosieevans5644]

Could you pls recommend some ready made filling or Brand as it is a bit difficult for me to do the filling at the moment?

[@monto39]

OK I figured out why something would be boiled to 105^C instead of just heasting to a boil (ex. a fruit puree for a ganache) - it's because at 100^C it could have a wide range of water contents, but at 105^ it's ~30% (30.6% if it's a sugar sol'n). So it's because you are bringing it to a known water content. I can't remember which video we discussed this on, so hopefully htis isn't too out of place on this one. Love the channel!

[@BrittneeKay]

Oh yes, totally makes sense! Thanks for the update! :)

[@harryleyva8414]

Thank. ❤

[@BrittneeKay]

You're so welcome!

[@DebraMathieson-d9j]

Hi Brittney😁 I love your videos 👏🏻👏🏻👏🏻 very helpful and well explained 👍🏻☺️ I make gourmet rocky road with couverture chocolate and homemade marshmallows…I’m finding it difficult to keep the chocolate at the correct working temperature when mixing it with all the “bits” added. Obviously the marshmallows, nuts, freeze dried fruit etc are lowering the temp of the chocolate and it’s setting way too quickly😝 any ideas on not cooling down the tempered chocolate when mixing in the add ins? Thank you🙏

[@BrittneeKay]

Oh sounds delicious! When adding mix-ins you can warm then carefully with a heat gun! (Maybe not yhe marshmallows)

[@DebraMathieson-d9j]

Thanks 😊👍🏻 I might try having the nuts a little warmer and see if that helps …thank you for getting back to me and keep up the good work with the videos, I love them❤️

[@BrittneeKay]

@@DebraMathieson-d9j Of course! Thank you!

[@dbednarova]

Wonderful recipe!!! Yum! Is there any reason you put raspberry through siv before you heat it? I know (from my jam and jellies experience) that heating up fruit and mashing it after boiling you will get maximum amount of puree through the strainer and it is quite easy to put it through. I am just asking if you have a special reason for it. Otherwise you are the best, Brittnee!! ❤️

[@BrittneeKay]

No particular reason, in fact this time I was experimenting because I actually normally puree raspberry by heating it first then straining. And like you mentioned, I think I prefer heating it first, I do think it is easier to strain that way!

[@dbednarova]

@@BrittneeKay Thank you for responding! I will try this recipes soon! ❤️

[@BrittneeKay]

You're so welcome!@@dbednarova

[@andregaspard950]

Wonderful video, as always 😊. A question please about your wine cooler. How do you handle the high humidity issue?

[@BrittneeKay]

Thanks! Humidity isn't a problem in Utah for me because it is super dry, especially in the winter. In the summer it's a bit more tricky but I kept a little thermometer that measures humidity too in my wine cooler and it usually stays around 45-50%, which is perfect for storing! For my kitchen when things get humid I have a little dehumidifier I set on my counter : )

[@andregaspard950]

Thanks. I live in London, UK, where it’s probably a bit more humid than Utah 😂. I will get a thermometer to check. The affordable wine coolers here list a 60-80% humidity. Would it help if I wrap my chocolate in nylon + airtight containers? Thank you for taking the time to answer me.

[@BrittneeKay]

Yeah I bet it is!! Yes the little thermometer is great just to keep an eye on things. Hmm I wonder if you could find a wine cooler without humidity. If not, throughout the molding process I think you'll be fine and then once you unmold I think for storage in boxes or coverings would be enough to keep them good! @@andregaspard950

[@cake3020]

yummy!

[@BrittneeKay]

🩵

[@halimaaraar2830]

Hi Brittnee, one question: which compressor are you using with the aerographe ? Thank you

[@BrittneeKay]

See all my airbrush info in the description of this video: kzbin.info/www/bejne/gKauq4l5e6x2hbM :)

[@ladymacca88]

Hi Brittnee! I’m not sure you know the answer to this but I thought I’d check…would corn syrup work in place of the glucose syrup? I can only get a like 10lb bucket from my supplier and I don’t use nearly enough to justify it! I’d really love to try this with strawberry, so I’m hoping corn syrup might be close enough? Thank you for this video, these look absolutely stunning and delicious!

[@BrittneeKay]

Thanks! Yes, I believe you can replace glucose with corn syrup. They are similar, but will of course each have their own flavor, etc. I believe Michaels even carries glucose in small containers if you want to try there. And you can also find glucose on Amazon!

[@ladymacca88]

@@BrittneeKayoh awesome, I will try it with the corn syrup and report back, and then go to Micheal’s if it’s a fail lol. Thank you so much for your quick reply, I just watched this video last night and really want to try it out like, tomorrow morning 😂

[@BrittneeKay]

haha awesome! Yes! Love the motivation and I also love an experiment, can't wait to hear how it goes! : )@@ladymacca88

[@ladymacca88]

@@BrittneeKay I’m happy to report they turned out PERFECTLY! I used strawberry in place of the raspberry ounce-for-ounce with your recipe and then did 3 oz of corn syrup in place of the 2.5 of glucose, otherwise followed the recipe exactly but doubled, and they are so good! Thank you again, and hope this helps someone else who was wondering the same thing!

[@BrittneeKay]

Whaaaat?! Check you out! That was fast! Nice work! I am so happy to hear they worked out for you and taste delicious! Way to go and thanks for sharing!! Oh and just curious, did you also use freeze dried powder?@@ladymacca88

[@christinacurtis2411]

Thank you for another great video. Can't wait to see next weeks!🥰

[@BrittneeKay]

You are so welcome! Thanks for watching! : )

[@sanuwa_h]

😍❤️

[@BrittneeKay]

🥰

[@Ayeayeaye614]

What brand of scales do you use Brittney ?

[@BrittneeKay]

These are the two I use! :) amzn.to/3tI4u3L amzn.to/3LcL12q

[@dianadickerson555]

❤

[@BrittneeKay]

☺️

[@MummyPipple]

Could you make a halal version with agave syrup marshmallow instead of gelatine, I’d love to make some of these for my Muslim friends!

[@BrittneeKay]

You can try using agar agar! I haven't used it but feel free to experiment! : )

[@Viral-Inc00]

Can I replace the gelatin leaves with agar agar

[@BrittneeKay]

You can give it a try, it should work! I haven’t tested it though. Look up a conversion online and experiment with it! 🙂

[@camillajulianagonzalez6044]

I have used your raspberry recipe three times: once with raspberries, once with pineapple, and once with cherries. All successes! However, It is really difficult to find gelatin sheets where I live. I have to buy it from Amazon, but it's not always available for fast shipping. Is there a way to substitute the gelatin sheet for powder gelatin? Thank you!

[@BrittneeKay]

Oh that’s amazing! So happy to hear it! Yes you can definitely replace for powder gelatin, I don’t have the conversion because I’ve never tried it myself with this recipe. But you’ll be good to do a google search and verify a good amount and give it a test and adjust from there! 😃

[@camillajulianagonzalez6044]

Thank you!@@BrittneeKay

[@BrittneeKay]

Of course!! @@camillajulianagonzalez6044

[@nourelhoudasmida1476]

Can i do'it with kiwi 🥝🥝?

[@BrittneeKay]

Give it a try! I haven't tried myself but it should work ok : )

[@JeffO-]

Can powdered gelatin be used? What's the advantage of the sheets? (If that's what they're called.) I see most pastry chefs use the sheets.

[@BrittneeKay]

Yes you can substitute powder for sure, just look up a conversion online and you'll be good! A couple benefits are that with sheets you don't have to weigh them or measure them. Another thing I've read online is that sheets set up a little slower and have a softer and more elastic gel. Like many things I think it just comes down to preference and availability!

[@JeffO-]

@@BrittneeKay Love that you replied to everyone's comment. 👏

[@BrittneeKay]

I try! 😊 @@JeffO-

[@bdw4827]

Nice, I love raspberry...would love a nibble

[@BrittneeKay]

haha 😆

[@Viral-Inc00]

What would be the expected shelf life?

[@BrittneeKay]

Shelf life cannot be measured officially without the proper equipment, which I don't yet have. Because this is a basic ganache recipe without addition ingredients to purposefully extend shelf life I would recommend eating within 1 week. The marshmallow has a long life but you need to use a longer shelf life ganache if you want them to last longer! :)

[@keivanbayat8613]

Hi, I follow all the rules of the grade, but I don't know why my color sticks to the mold and does not separate from the mold

[@BrittneeKay]

So your cocoa butter sticks inside the mold and kind of breaks apart from the chocolate? Definitely sounds like a cocoa butter tempering problem... What is your working environment like? Is it hot or humid where you are at? What method of tempering do you use? Check out more of my tutorials on cocoa butter and chocolate molding, maybe you can find a small thing you're doing different?

[@lucyvelazquez8892]

💯💯💯💯💯💯❤️

[@BrittneeKay]

🥰🥰🥰

[@thedesserterbyamar4529]

Please where can I find the recipe??

[@BrittneeKay]

Check the link in the description to download it!

[@miken.1717]

I don't understand where the pink and blue outer shells were made😢

[@BrittneeKay]

What do you mean? I don't fully understand your question, all of the chocolates shown were shown being made in the video. Are you talking about the snowflakes?

[@braiwiberg3957]

I want 😍🍓🫐 Why no raspberry emoji?

[@BrittneeKay]

Not sure, they need to get on that!!