Hi Brittnee. What about a video on homemade caramel and the difference between a pourable caramel sauce and a firmer caramel chew? I'm really enjoying your videos! Keep up the great work! You're doing awesome!
@@krissyd3391 Hmm honestly I would say the silicone cups and being able to melt your chocolate/candy melts yourself is best. If you get the chocolate too hot and dip things in it once it sets up it can get white streaks. So now I really just like to control my melting myself. What are you most interested in with chocolate work? :)
If you wanted to do the transfer all around the chocolate, how would you do that?? Also, you could use the left over transfers for like a frame on other square chocolates:)
I don't know if you just mean top and bottom? Or all around the edges too? I wouldn't bother around the edges, it would be quite difficult. But you could transfer top and bottom by laying the dipped chocolates on top of a transfer sheet and then also laying the sheet on top : )
Nope...so the transfer sheets are made out of acetate, which is not edible. The patterns are printed on top with colored cocoa butter. So when you put the warm chocolate against the transfer sheet, the colored cocoa butter pattern sticks to the chocolate and peels off of the acetate. :)
I used a compound chocolate, which is already stabilized and doesn't need to be tempered. But if you want to use a couverture chocolate you will need to temper it in order to make these! Otherwise it won't set up :)
I've never used transfer sheets, but definitely want to. I assume the cocoa pattern is just on one side; is it obvious which side goes on the oreo? Thanks
Yep, it's just on one side. Yes, if you are holding a transfer sheet you'll easily be able to tell. It's textured so you can both see it and feel it on the sheet! I'm excited for you to try them!
I can’t say 100% because I haven’t tested them, but personally I would dare eat them for a couple weeks after making them without feeling scared at all 🙂 Especially if you’re using Peter’s caramel as a shortcut, it is formulated to have a high shelf life…same with Oreos! Hope that helps! 🤩
I always learn something new..................as in chocolate burns in glass bowl..............did not know that and this is not my first rodeo in baking...........sooooo thank you so very much for that tip.
it seems as blanc chocolat needs a bit more time to adhere well the patterns from transfer sheet. you should too, to try use some drops of hazelnut oil while doing the ganache / the melted chocolat ~ hazelnut oil or grapeseed oil is good on flavouring chocolat and still helps chocolat better adhering external materials or foods, as by instance in enrobages and or brazilian desserts brigadeiros and or paçoca dipped at melted chocolat as well.
Hi Britney, can I make these tempering chocolates from store bought Cadbury milk /white chocolates instead of coverture chocolates ? Will results be the same too?? Many thanks
No, chocolate made for consumption at the store will not work the same. I recommend buying couverture chocolate and tempering it or you can buy stabilized chocolate that you can just warm up and use! :)
What other videos do you guys want to see me make? Let me know in the comments!!
how to make chocolate with galaxy effect using compound chocolate.............pwease!!!!!!!!
@@apekshap7965 I want to do this! Great idea! Hopefully I can do it soon!! :D
Hi Brittnee. What about a video on homemade caramel and the difference between a pourable caramel sauce and a firmer caramel chew?
I'm really enjoying your videos! Keep up the great work! You're doing awesome!
@@wilbur63wb Thank you!! I like that suggestion I'll have to add it to my list! :)
Perhaps with with some liquor ganache in dark chocolates. I’ve tasted it before so I would like to learn how to make it, many thanks 😊
Another good one.
Thanks so much!! 🥰
Have you tried the Wilton chocolate melting pot before? Loved this Vday idea.
Yes I have one actually but haven't used it in years! I find it gets a bit too hot for me now, but it really can be so useful!
@@BrittneeKay would you say I should invest in just the silicone measuring cup or the melting pot for just starting out?
@@krissyd3391 Hmm honestly I would say the silicone cups and being able to melt your chocolate/candy melts yourself is best. If you get the chocolate too hot and dip things in it once it sets up it can get white streaks. So now I really just like to control my melting myself. What are you most interested in with chocolate work? :)
If you wanted to do the transfer all around the chocolate, how would you do that??
Also, you could use the left over transfers for like a frame on other square chocolates:)
I don't know if you just mean top and bottom? Or all around the edges too? I wouldn't bother around the edges, it would be quite difficult. But you could transfer top and bottom by laying the dipped chocolates on top of a transfer sheet and then also laying the sheet on top : )
I love this caramel! I use it for caramel apples at Xmas
😮 is it the same as edible paper??
Nope...so the transfer sheets are made out of acetate, which is not edible. The patterns are printed on top with colored cocoa butter. So when you put the warm chocolate against the transfer sheet, the colored cocoa butter pattern sticks to the chocolate and peels off of the acetate. :)
Amazing tutorial i enjoy so much to see this you are my favorite CHOCKLATE TEACHER SO LOVE YOU A LOT
What a compliment, thank you so much!! :D
So cool! Thanks for the tip about not melting chocolate in a glass bowl! 🙂
Yes! It makes a big difference!
Okay, these are so cute!! What a great idea for Valentine’s Day that looks pretty simple, but super impressive!!
Thanks!! They’re fun to make!
Oh my goodness, my husband would LOVE the oreo hand-dipped chocolates!!
:D You should make some for him! 🥰
Hi, what printer is best for chocolate transfer sheets?
They are not something you create yourself, you will want to buy them : )
@@BrittneeKay I want to print myself thanks
Ok no problem! You can definitely look into that, it isn't something that I am familiar with! @@capturedbydaisy5446
HI, hank uyou for this ifnormative video. Question: You just melted the dark chocolate? You did not temper it correct?
I used a compound chocolate, which is already stabilized and doesn't need to be tempered. But if you want to use a couverture chocolate you will need to temper it in order to make these! Otherwise it won't set up :)
I've never used transfer sheets, but definitely want to. I assume the cocoa pattern is just on one side; is it obvious which side goes on the oreo? Thanks
Yep, it's just on one side. Yes, if you are holding a transfer sheet you'll easily be able to tell. It's textured so you can both see it and feel it on the sheet! I'm excited for you to try them!
How far in advance can the caramels and oreos be made? How would you store them? I would be using melting chocolate.
I can’t say 100% because I haven’t tested them, but personally I would dare eat them for a couple weeks after making them without feeling scared at all 🙂 Especially if you’re using Peter’s caramel as a shortcut, it is formulated to have a high shelf life…same with Oreos! Hope that helps! 🤩
I always learn something new..................as in chocolate burns in glass bowl..............did not know that and this is not my first rodeo in baking...........sooooo thank you so very much for that tip.
You are so welcome! I appreciate all your comments!
it seems as blanc chocolat needs a bit more time to adhere well the patterns from transfer sheet.
you should too, to try use some drops of hazelnut oil while doing the ganache / the melted chocolat ~ hazelnut oil or grapeseed oil is good on flavouring chocolat and still helps chocolat better adhering external materials or foods, as by instance in enrobages and or brazilian
desserts brigadeiros and or paçoca dipped at melted chocolat as well.
Oh interesting, I"ll have to give it a try! Thanks!
Very lovely. Where do you purchase your transfer sheets?
Thanks! The link for the website I bought these ones is in the description box! 😃
Where did you find the transfer sheets? I don't have a description box.
I bought mine here! shop-chocotransfersheets-com.3dcartstores.com/
Where can I buy the chocolate transfer sheets? I live in Ontario
Check the link in my description, this is the website I purchased these exact sheets from! 🙂
Yes I love it!
Thank you, great video! I'm going to try some now.
Yay! Have fun! 😃
Yay! Have fun! 😃
Those look so cool! I loved the "bop it" bit, too :)
Hahaha thanks! Couldn’t resist
Love!! Those little lollipops! 🥰
Me toooo! Thanks!
Nice! Can you show us how to decorate éclairs? ☺️
I always decorate my eclairs how I do in this video: ua-cam.com/video/hWRdD7xRNIc/v-deo.html
And you can learn some fun piping patterns in this video! They are my favorite! ☺️ ua-cam.com/video/k7sxcFCtYGk/v-deo.html
Thank you! Appreciate this much!
@@jperaz00 You're welcome!! :)
Nice and beautiful chocolate .😊👌👌
Thanks a lot 😊
😊😊😊
Aap kha se ho .
The bop-it bit 😂😂🤣
lol! Glad you liked it! 😁
Mam can i provide this Trspraint sheet
Sorry, what do you mean? :)
Mam ap ye transfer sheet abi available h kya muje bye kare h
@@Rekha287 I purchased them from here: shop-chocotransfersheets-com.3dcartstores.com/. Hope that helps! :)
Trank You!
You're welcome!!
What an amazing idea !!!
Thank you!! 😃
: D Making tonight
LOL need to borrow some transfer sheets? 😂
This was cool!
Thanks!
Thanks💕😘
You're welcome 😊
Bop it 🤣😂🤣
😆😆😆
Hi Britney, can I make these tempering chocolates from store bought Cadbury milk /white chocolates instead of coverture chocolates ? Will results be the same too?? Many thanks
No, chocolate made for consumption at the store will not work the same. I recommend buying couverture chocolate and tempering it or you can buy stabilized chocolate that you can just warm up and use! :)
@@BrittneeKay oh thanks dear. I didn’t know that. Leant a valuable tip. Yes I’ll do that. Many thanks. Take care 😃💖
@@mytummywhispers9739 You're so welcome!! 💕