I reported the person advertising illegal products on your channel. The downside to that is I can no longer see their comment to know if it's been removed.
I didn't really understand which cocoa to use for the molds for sale. I make cocoa with different molds to sell, but I still don't understand which one is the best. Write its name for me. The one you use the most.❤🤗
I really appreciate your videos. They’ve been so helpful to me. I’m a SAHM of 6 under 11, my hands are very full, but I’ve always loved baking and cooking. We’re living on one income of 45k a year and struggling, I’m really hoping I can learn enough and help bring in some income. Even an extra 100 a month would be amazing lol. I’m just writing my comment because I want you to know what you do matters and does help people. I know it’s helped me a lot! Last night I managed to temper chocolate because of you and I made a fudge brownie with a tempered chocolate shell and it was delicious!
Wow, thanks for you comment! I am so glad my videos help you! Way to go tempering chocolate, you’ve got this! You can totally earn some extra income, just start by selling your delicious treats to family and friends! 🤩 The brownies sound delicious! I appreciate you 💞
Great video! 😊 In Czechia we were used to quality chocolate, or sometimes chocolate with higher amount of sugar but still chocolate. But lately manufacturers started mixing it with milk fat (water-free butter) and/or hazelnut paste. And couverture chocolate literally doubled in price. So it looks like dark times ahead 🤔 But anyway, I was intrigued by seeing the white golden chocolate made with caramelized sugar. Is it different from caramelized white chocolate? Perhaps it is going to be easier to temper?
Oh no! That is really annoying and sad! I wish people would leave our chocolate alone! haha You know, I would have thought they were the same, but maybe they aren't! But if you get caramel white chocolate from any couverture company it should be easy to temper!
Brittany thanks once again for a really informative video. You know your hard work in showing how to work with chocolate and making these videos is always appreciated. Have to love how your face dropped when talking about American chocolate 😂 . Btw , Callebaut also have NXT in their range now , its a dark and milk chocolate that's suited for vegan and lactose intolerance. Keep up the good work girl
You're so welcome! : ) Thanks for the kind comment! Ohh that is great to know about the vegan Callebaut chocolate. I want to get more into learning about vegan recipes in the future too!
Why do you make my day so happy and joyful !!! 🎉💃🏻💃🏻💃🏻💃🏻💃🏻💃🏻💃🏻 Yet, I am also sad because here in Dieppe, New-Brunswick Canada there is NO store like that where I can indulge my vice 🤣🤦🏻♀️
Brittney, thank you for the highly informative videos you produce. You get right into content, explain things clearly, and have a great delivery style. Keep going! Here’s to you and your ongoing success.
You're so smart! I have watched this video several times to make sure I understand the difference when buying and using chocolate! Thanks for your help!
Look. I am infantile-noob-trash to chocolate work. I started in cookies, but chocolate is fun and I find your content really helpful. But what is that Store!?
Hello, I'm from India and watching your videos for the last few days. Though I already knew some basic things about chocolates, your video explains things in much more detail and it gave me much needed clarity on the subject. Thanks a lot. Now may I request you to upload a video on types of finished products, their differences and similarities and ofcourse process of making. Thanks again.
Thank you for thos video! It was very helpfull, I have wanted to get into chocolate maiking for years, and you have been a good guide to have❤ I've chosen to first try my hand at compound chocolate since I have a toddler and tempering, though I can do it, is not easy with a very impatient toddler😂 Hope you make more videos!❤❤
Yeah! They hopefully have some chocolate to offer!! Sometimes you can find good couverture at a cake decorating dedicated store as well! @@kerrimcintyre6427
I use callebaut white chocolate I believe its 28.1%, mainly to add to my buttercream or make ganache fillings for macarons. So because it's below 30% it's not considered coverture chocolate? Also, I recently seen the callebaut white chocolate velvet that is 31% I believe and was thinking about buying it instead next time. Do you know what would be the difference? What makes it velvet? They are so expensive I hate for it to not be similar to what I use. Only better lol. Thank you for sharing your knowledge!
Hi! You know what?...about the white chocolate, I think the tolerance for the cocoa butter qualification is a bit lower. (I should clarify that in my video) So I am sure that your 28.1% cocoa butter Callebaut white chocolate is couverture. Do you know if it's Callebaut W2? As for the velvet, I think it sounds like it is smoother and creamier than their regular white version, but their normal white is delicious too though so probably isn't worth you spending the extra $$! :)
What category would you put almond bark under? Like.. the $3-4 stuff you can find at walmart which comes in 24oz packs. It comes in vanilla or chocolate.
I'm sure it is some sort of stabilized/compound chocolate, it definitely wouldn't be couverture I wouldn't think...but no way to know for sure unless you check the ingredients. If you see palm or vegetable oil in the list it is compound.
I've been craving some homemade "turtles," chocolate-caramels, and other assorted treats like my aunt made years ago, and want to make from scratch. What products would you recommend for dipping and coating caramels, turtles, and coconut balls (etc) -- something more like the Callebaut Chocolate Baking Callets, or perhaps something like a Ghirardelli Chocolate Melting Wafer??? (Thanks for your video also, best I've seen on the subject) :)
Oh thank you! ☺️ aww yes those sound delicious! I would say you can’t go wrong with either Callebaut or Ghirardelli coating products! They both should have great taste and be easy to use!
I'm so lucky right?! I live in Salt Lake City and the local store by me is called Orson Gygi. Where do you live? It is kind of frustrating trying to find the right supplies, huh?!
Uh, that store looks like heaven to me! Pretty sure we don’t have anything like that in the UK (just have to trawl the internet for online sellers) but I could be wrong 🤷🏼♀️
You can use either but I love my thermapro! Hop onto any of my most recent videos and there should be a link in the description to the exact one I have!
What's the best to use if you're still beginning to do bonbons and chocolate bombs? Is it the curvature or compound chocolates ma'am? Do you still need to temper curvature chocolates ma'am?
For cocoa bombs I would use compound, I just find it easier, especially if using silicone molds. Plastic bonbon molds work good with compound, but if you are going to use polycarbonate I honestly think that compound chocolate can be tricky. If you’re serious about getting into chocolate work, even if a beginner, go straight to couverture and learn how to temper it!
Well, I'm wondering whether my inability to properly temper my last attempt at molding chocolate was the chocolate or me? I bought a chunk of Valhrona labelled milk chocolate but didn't indicate the cocoa butter content. I didn't think they made anything less than coverture. Maybe I was wrong in my thinking 🤔. Your method of tempering is convincing me to try it again with chocolate more clearly labelled. Life is too short to eat bad chocolate.
lol! Yes exactly! I would think what you bought was couverture as well. Hmmm. You'll have to try again though and see what you find out! Sometimes chocolate can be confusing and unpredictable for sure! If you want to try a new brand I recommend Callebaut :) I have no problem with the microwave method using it!
Hi Brittnee, I am using a lot of Merckens compound chocolate, but a lot of times when I pour milk or dark , in a bark for instance, the bottom "blooms". Only if I get it into the fridge immediately, can I avoid that. Also when I dip, for example, honey cake, which I cannot get into the fridge, because they need to be decorated with nuts etc , the bottom blooms. Any ideas why that happens and tips how I can avoid it ? I'd appreciate your input.
Yes great question!! So, even though compound chocolate doesn't need to be tempered the same way couverture chocolate does, we do have to handle it carefully or it can bloom! You'll have to tell me if you already do this, but when you warm it you have to be very very careful. So with compound chocolate I usually heat for 30 seconds in the microwave at a time, always stir in between. As you get closer to melted lower your increments to like 20 or 15 seconds. Once you are almost melted with still some bits left stop heating and just stir until all the chocolate is melted and smooth! This prevents the chocolate from overheating and keeps it at a nice workable temperature. Let me know if that helps!
I am a bit more brutal with heating it! Since I usually work with apr. 4 lbs at a time, I start with 1 min and then go lower. I will try to be a bit more gentle with it !!!! @@BrittneeKay
Ah yes! Yeah, even though you're heating more lbs it could still be overheating in one spot, that's why it's important to stir in between! Give it a try and see if it helps! :D
I'm not sure if you're going to get this because I'm watching it today and this was posted a year ago. Do you have a temporary machine you can recommend? Chocovision Rev2? I know some of the machines say to add cocoa butter but I can't find any that are marked kosher so I just want to be able to melt the couverture chocolate.
No I don’t have a recommendation unfortunately! I don’t use a tempering machine, they are expensive and unnecessary unless you’re producing a lot. I recommend a nice chocolate warming tank instead 🙂
Hi Brittnee, I guess you are no long doing informational help calls. Sorry I didn't see this sooner. Maybe next time! Sadly I'm struggling with tempering chocolate. Epic fails! ... Enjoyed this video a lot. It is full of great information for us wannabees.
I’m glad you enjoyed the video! I’m sorry you’re struggling with tempering! It’ll come with practice! If you have questions feel free to ask on YT or email me!
@@BrittneeKay Yepper ... I need more practice in tempering chocolate. I prefer the microwave method since it is convenient (right across from my counter). I have trouble getting it cooled fast enough. I have used the seeding method (1/3 hold out). Thanks for your help and I will keep watching UA-cam and trying to get the perfect snapping of tempered chocolate. Take care and happy times!
I can’t give you an exact time frame but a long time! It doesn’t need to be refrigerated, just kept in a cool dry place. I use compound chocolate that I have had for over a year. (Not necessarily recommending that, just sharing)
Hi thanks for your videos, they are really helpful. I have a question do you recommend any specific chocolate stores since i’m living in BC canada? thanks
Hi, you're so welcome! : ) Hmm that is always a hard question for me...I think each location depends and you have to hunt down your own local area to see if you can find stores near you that sell couverture chocolate. I would do some searches for restaurant supply stores and ingredients.
I’m just about to start making chocolates. A quick question what is the difference in using silicone moulds or the polycarbonate moulds you use. Thank you so much.
Awesome! Polycarbonate molds are hard which makes them much easier to mold and scrape the chocolates. Silicone are flimsy and soft which will make molding extremely difficult. I suggest going straight for polycarbonate, it'll save you some hassle and I'm sure you'll get better results! :)
@@BrittneeKay thank you for such a prompt reply. I will take you advice. Luckily I can buy the chocolate you recommend from Amazon here in Italy. Keep up the great videos, they are really helpful.
@brittneekay Hi, so im a bit confused. So, Merckens white chocolate isnt considered Real chocolate or couverture chocolate? Is it a candy melting wafer? What about Merckens Dark chocolate, is it melting wafers or couverture? im currently using merckens for cake pops and strawberries since theres no tempering involved. Also, is the Callebaut Caramelized white chocolate already tempered? what stores carry these couverture chocolates that i can walk into without having to buy online?
So Merckens white chocolate would be couverture if it has a high cocoa butter percentage. If you check the ingredients and see palm oil, vegetable oil, or a long list of ingredients it isn't couverture. If it is simply cocoa butter, milk, sugar then it is most likely couverture. Same for Merckens dark chocolate melting wafers, it will probably have cocoa solids, but unless it has around 32% cocoa butter then it isn't couverture. Couverture and compound chocolates are usually labelled in a way that will tell you what they are or have instructions on the package. So compound will instruct you to warm it to use and couverture should come with a specific temper chart for you to follow. The easiest way is to check the ingredients. Quality couverture chocolate will be very simple and only contain cocoa solids/mass, cocoa butter, sugar, milk, and maybe a couple other things, but that's it! Callebaut caramlelized white chocolate is tempered in the package, and so is all other couverture chocolate, but all couverture must be tempered each time you use it! Where do you live? Sometimes it can be hard to find these products at a store near you. I am lucky and I have a kitchen supply store in my area that carries these things.
Are chocolate baking bars ok to use in place of couverture chocolate for coating truffles? It’s too warm now for me to get my couverture chocolate from Amazon.
Nope! Baking chocolate isn’t couverture chocolate and also isn’t stable. It’s formulated differently so won’t work. If you can find compound chocolate like chocolate melts or coatings you could use those as a replacement if you have trouble getting couverture!
@@esthergrissom5422 Same deal with chocolate chips, they are formulated for baking. you can coat truffles with them for small projects at home for friends and family but not in a professional way, it just isn't what they are made for.
Honestly I'm not sure! I have never used one! But I do have a chocolate tank which keeps the chocolate at a selected temperature. You can find some at Bake Deco or Chocolate World. I bought mine from Savour School's shop. I'll post a video soon on how to use the melter tank to temper chocolate as well! :)
Hello , I need your help with variety of cocoa powder , I have purchased Hershey's cocoa powder but by mistake it's medium fat cocoa powder , how I should use it
If you have any other questions about chocolate comment below! : )
I reported the person advertising illegal products on your channel. The downside to that is I can no longer see their comment to know if it's been removed.
@@geekasauruswreks8789 lol I did too! Hopefully it will stop it! 🤣
I didn't really understand which cocoa to use for the molds for sale. I make cocoa with different molds to sell, but I still don't understand which one is the best. Write its name for me. The one you use the most.❤🤗
@@Medai79 I love Callebaut couverture, but all the top brands of couverture will be good!
@@geekasauruswreks8789 I almost thought someone was using my username. 😀
I really appreciate your videos. They’ve been so helpful to me. I’m a SAHM of 6 under 11, my hands are very full, but I’ve always loved baking and cooking. We’re living on one income of 45k a year and struggling, I’m really hoping I can learn enough and help bring in some income. Even an extra 100 a month would be amazing lol. I’m just writing my comment because I want you to know what you do matters and does help people. I know it’s helped me a lot!
Last night I managed to temper chocolate because of you and I made a fudge brownie with a tempered chocolate shell and it was delicious!
Wow, thanks for you comment! I am so glad my videos help you! Way to go tempering chocolate, you’ve got this! You can totally earn some extra income, just start by selling your delicious treats to family and friends! 🤩 The brownies sound delicious! I appreciate you 💞
Great video! 😊 In Czechia we were used to quality chocolate, or sometimes chocolate with higher amount of sugar but still chocolate. But lately manufacturers started mixing it with milk fat (water-free butter) and/or hazelnut paste. And couverture chocolate literally doubled in price. So it looks like dark times ahead 🤔 But anyway, I was intrigued by seeing the white golden chocolate made with caramelized sugar. Is it different from caramelized white chocolate? Perhaps it is going to be easier to temper?
Oh no! That is really annoying and sad! I wish people would leave our chocolate alone! haha You know, I would have thought they were the same, but maybe they aren't! But if you get caramel white chocolate from any couverture company it should be easy to temper!
Brittany thanks once again for a really informative video. You know your hard work in showing how to work with chocolate and making these videos is always appreciated. Have to love how your face dropped when talking about American chocolate 😂 . Btw , Callebaut also have NXT in their range now , its a dark and milk chocolate that's suited for vegan and lactose intolerance. Keep up the good work girl
You're so welcome! : ) Thanks for the kind comment! Ohh that is great to know about the vegan Callebaut chocolate. I want to get more into learning about vegan recipes in the future too!
Why do you make my day so happy and joyful !!! 🎉💃🏻💃🏻💃🏻💃🏻💃🏻💃🏻💃🏻
Yet, I am also sad because here in Dieppe, New-Brunswick Canada there is NO store like that where I can indulge my vice 🤣🤦🏻♀️
🤩 Aww thank you! haha I don't know what I would do without my local chocolate store!
Brittney, thank you for the highly informative videos you produce. You get right into content, explain things clearly, and have a great delivery style. Keep going! Here’s to you and your ongoing success.
Thank you so much, I appreciate it!
You're so smart! I have watched this video several times to make sure I understand the difference when buying and using chocolate! Thanks for your help!
You're so sweet, thank you! I'm so glad you enjoyed the video!! 😊😊😊
all this information is actually really useful thx
You’re so welcome, I’m glad you liked it!!
One of my New Years Resolutions is to learn, at least begin, to make bonbon! Thanks for inspiring us!
Love this so much! You've got it! You're going to have so much fun!!
Very interesting! I always Wondered why some chocolate needed tempered and some didn't.
Glad you liked it!!
Look. I am infantile-noob-trash to chocolate work. I started in cookies, but chocolate is fun and I find your content really helpful.
But what is that Store!?
haha isn't he store great?! It's called Gygi's and is local here in Salt Lake City!
Hello, I'm from India and watching your videos for the last few days. Though I already knew some basic things about chocolates, your video explains things in much more detail and it gave me much needed clarity on the subject. Thanks a lot. Now may I request you to upload a video on types of finished products, their differences and similarities and ofcourse process of making. Thanks again.
Aww that’s awesome, I’m glad you’re here! Oh good idea! I will jot down the idea and hopefully I create that video for you!
Great video. I did buy the wafers to practice with. Thank you so much!
You're welcome! That's awesome!
Thank you for thos video! It was very helpfull, I have wanted to get into chocolate maiking for years, and you have been a good guide to have❤ I've chosen to first try my hand at compound chocolate since I have a toddler and tempering, though I can do it, is not easy with a very impatient toddler😂
Hope you make more videos!❤❤
That’s great!! So happy to have you here! 🤩🤩
Thank you!
Hi Brittney. I’ve been following you for some time now. Your information on types of chocolate was brilliant.
Thanks so much! 😊
Fantastic chef!!!
Thank you so much 🤩
Thanks ❤ for sharing your knowledge
Thanks for watching!! 😃
I'll seeing all your video because it's full with information about cocoa
Thanks!!
Love the video and all the information.
Thanks, glad you liked it!! : )
Thanks, it was insightful, appreciate your effort, subscribed!
Thank you! Glad that you’re here!
Great info explanation. ❤
Thanks! I’m glad you enjoyed it! 😃
Thank you for the info. I learned a ton!
Thank you! I’m so glad!
This is an awesome overview and has so much useful information! Thanks so much!
You're so welcome!
Exactly the video I needed so sub regardless of other content
Thanks! Appreciate you being here!
I'm curious what store you went to in this video that has some many different types and brands of chocolate to choose from.
It’s a local restaurant any supply store in Salt Lake City called Gygi’s. ☺️
@@BrittneeKay I have absolutely been looking in the wrong place I will go find a restaurant supply store here
Yeah! They hopefully have some chocolate to offer!! Sometimes you can find good couverture at a cake decorating dedicated store as well! @@kerrimcintyre6427
I use callebaut white chocolate I believe its 28.1%, mainly to add to my buttercream or make ganache fillings for macarons. So because it's below 30% it's not considered coverture chocolate? Also, I recently seen the callebaut white chocolate velvet that is 31% I believe and was thinking about buying it instead next time. Do you know what would be the difference? What makes it velvet? They are so expensive I hate for it to not be similar to what I use. Only better lol.
Thank you for sharing your knowledge!
Hi! You know what?...about the white chocolate, I think the tolerance for the cocoa butter qualification is a bit lower. (I should clarify that in my video) So I am sure that your 28.1% cocoa butter Callebaut white chocolate is couverture. Do you know if it's Callebaut W2? As for the velvet, I think it sounds like it is smoother and creamier than their regular white version, but their normal white is delicious too though so probably isn't worth you spending the extra $$! :)
It is W2! And yes, thank you for that I think they'd most likely be the same. The one I have is very smooth too!
@@melindasweeney8333 Oh perfect! Yes they are all delicious I am sure! :D
Can you make a video showing different ways to make chocolate desserts with Callebaut Caramelized Chocolate?
Yes, great suggestion! I need to use the Callebaut caramelized chocolate!
What category would you put almond bark under?
Like.. the $3-4 stuff you can find at walmart which comes in 24oz packs.
It comes in vanilla or chocolate.
I'm sure it is some sort of stabilized/compound chocolate, it definitely wouldn't be couverture I wouldn't think...but no way to know for sure unless you check the ingredients. If you see palm or vegetable oil in the list it is compound.
@@BrittneeKay Definitely not couverture, lol
The ingredients are: Sugar, Hydrogenated Palm Kernel Oil, Cocoa Powder Processed With Alkali, Nonfat Dry Milk, Soy Lecithin (An Emulsifier), Natural Flavor.
So.. Compound then?
Yep! @@chimeforest
@@BrittneeKay Sweet, thanks ^^
of course! @@chimeforest
great video!
Thank you!
I've been craving some homemade "turtles," chocolate-caramels, and other assorted treats like my aunt made years ago, and want to make from scratch. What products would you recommend for dipping and coating caramels, turtles, and coconut balls (etc) -- something more like the Callebaut Chocolate Baking Callets, or perhaps something like a Ghirardelli Chocolate Melting Wafer??? (Thanks for your video also, best I've seen on the subject) :)
Oh thank you! ☺️ aww yes those sound delicious! I would say you can’t go wrong with either Callebaut or Ghirardelli coating products! They both should have great taste and be easy to use!
What magical store has all of these different kinds of chocolate? I haven’t been able to find some locally and olive in a huge city.
I'm so lucky right?! I live in Salt Lake City and the local store by me is called Orson Gygi. Where do you live? It is kind of frustrating trying to find the right supplies, huh?!
Uh, that store looks like heaven to me! Pretty sure we don’t have anything like that in the UK (just have to trawl the internet for online sellers) but I could be wrong 🤷🏼♀️
Do you have any food thermometer recommendations? Ive seen people use metal thermometers and infrared thermometers so im just slightly confused.
You can use either but I love my thermapro! Hop onto any of my most recent videos and there should be a link in the description to the exact one I have!
What's the best to use if you're still beginning to do bonbons and chocolate bombs?
Is it the curvature or compound chocolates ma'am?
Do you still need to temper curvature chocolates ma'am?
For cocoa bombs I would use compound, I just find it easier, especially if using silicone molds.
Plastic bonbon molds work good with compound, but if you are going to use polycarbonate I honestly think that compound chocolate can be tricky. If you’re serious about getting into chocolate work, even if a beginner, go straight to couverture and learn how to temper it!
@@BrittneeKay ok thank you so much for the advice Ma'am ☺️.
Of course!! : )@@lezliepabilona9326
Well, I'm wondering whether my inability to properly temper my last attempt at molding chocolate was the chocolate or me? I bought a chunk of Valhrona labelled milk chocolate but didn't indicate the cocoa butter content. I didn't think they made anything less than coverture. Maybe I was wrong in my thinking 🤔. Your method of tempering is convincing me to try it again with chocolate more clearly labelled. Life is too short to eat bad chocolate.
lol! Yes exactly! I would think what you bought was couverture as well. Hmmm. You'll have to try again though and see what you find out! Sometimes chocolate can be confusing and unpredictable for sure! If you want to try a new brand I recommend Callebaut :) I have no problem with the microwave method using it!
Osome information mam
For me
Thank you 😊
You're welcome!
Hi Brittnee, I am using a lot of Merckens compound chocolate, but a lot of times when I pour milk or dark , in a bark for instance, the bottom "blooms". Only if I get it into the fridge immediately, can I avoid that. Also when I dip, for example, honey cake, which I cannot get into the fridge, because they need to be decorated with nuts etc , the bottom blooms. Any ideas why that happens and tips how I can avoid it ? I'd appreciate your input.
Yes great question!! So, even though compound chocolate doesn't need to be tempered the same way couverture chocolate does, we do have to handle it carefully or it can bloom! You'll have to tell me if you already do this, but when you warm it you have to be very very careful. So with compound chocolate I usually heat for 30 seconds in the microwave at a time, always stir in between. As you get closer to melted lower your increments to like 20 or 15 seconds. Once you are almost melted with still some bits left stop heating and just stir until all the chocolate is melted and smooth! This prevents the chocolate from overheating and keeps it at a nice workable temperature. Let me know if that helps!
I am a bit more brutal with heating it! Since I usually work with apr. 4 lbs at a time, I start with 1 min and then go lower. I will try to be a bit more gentle with it !!!! @@BrittneeKay
Ah yes! Yeah, even though you're heating more lbs it could still be overheating in one spot, that's why it's important to stir in between! Give it a try and see if it helps! :D
I'm not sure if you're going to get this because I'm watching it today and this was posted a year ago. Do you have a temporary machine you can recommend? Chocovision Rev2? I know some of the machines say to add cocoa butter but I can't find any that are marked kosher so I just want to be able to melt the couverture chocolate.
No I don’t have a recommendation unfortunately! I don’t use a tempering machine, they are expensive and unnecessary unless you’re producing a lot. I recommend a nice chocolate warming tank instead 🙂
😂 I get cavities just looking at those colored candy melts
lol! Me too! But they sure are convenient! 😆
Hi Brittnee, I guess you are no long doing informational help calls. Sorry I didn't see this sooner. Maybe next time! Sadly I'm struggling with tempering chocolate. Epic fails! ... Enjoyed this video a lot. It is full of great information for us wannabees.
I’m glad you enjoyed the video! I’m sorry you’re struggling with tempering! It’ll come with practice! If you have questions feel free to ask on YT or email me!
@@BrittneeKay Yepper ... I need more practice in tempering chocolate. I prefer the microwave method since it is convenient (right across from my counter). I have trouble getting it cooled fast enough. I have used the seeding method (1/3 hold out). Thanks for your help and I will keep watching UA-cam and trying to get the perfect snapping of tempered chocolate. Take care and happy times!
@@irishcat5414 Yes keep practicing, you've got it!! 😃
Hi Ma'am, how many days can compound chocolate last if it is not refrigerated? How many days can we consume choco bombs using compound chocolate?
I can’t give you an exact time frame but a long time! It doesn’t need to be refrigerated, just kept in a cool dry place. I use compound chocolate that I have had for over a year. (Not necessarily recommending that, just sharing)
@@BrittneeKay Thank you Ma'am 😊.
of course! @@lezliepabilona9326
Hi thanks for your videos, they are really helpful. I have a question do you recommend any specific chocolate stores since i’m living in BC canada? thanks
Hi, you're so welcome! : ) Hmm that is always a hard question for me...I think each location depends and you have to hunt down your own local area to see if you can find stores near you that sell couverture chocolate. I would do some searches for restaurant supply stores and ingredients.
Or of course you can always order online : ) ...best done during winter months!
I’m just about to start making chocolates. A quick question what is the difference in using silicone moulds or the polycarbonate moulds you use. Thank you so much.
Awesome! Polycarbonate molds are hard which makes them much easier to mold and scrape the chocolates. Silicone are flimsy and soft which will make molding extremely difficult. I suggest going straight for polycarbonate, it'll save you some hassle and I'm sure you'll get better results! :)
@@BrittneeKay thank you for such a prompt reply. I will take you advice. Luckily I can buy the chocolate you recommend from Amazon here in Italy. Keep up the great videos, they are really helpful.
@@christinathompson1630 You're welcome and thank you, I'm glad that you're here!
@brittneekay Hi, so im a bit confused. So, Merckens white chocolate isnt considered Real chocolate or couverture chocolate? Is it a candy melting wafer? What about Merckens Dark chocolate, is it melting wafers or couverture? im currently using merckens for cake pops and strawberries since theres no tempering involved. Also, is the Callebaut Caramelized white chocolate already tempered? what stores carry these couverture chocolates that i can walk into without having to buy online?
So Merckens white chocolate would be couverture if it has a high cocoa butter percentage. If you check the ingredients and see palm oil, vegetable oil, or a long list of ingredients it isn't couverture. If it is simply cocoa butter, milk, sugar then it is most likely couverture.
Same for Merckens dark chocolate melting wafers, it will probably have cocoa solids, but unless it has around 32% cocoa butter then it isn't couverture.
Couverture and compound chocolates are usually labelled in a way that will tell you what they are or have instructions on the package. So compound will instruct you to warm it to use and couverture should come with a specific temper chart for you to follow.
The easiest way is to check the ingredients. Quality couverture chocolate will be very simple and only contain cocoa solids/mass, cocoa butter, sugar, milk, and maybe a couple other things, but that's it!
Callebaut caramlelized white chocolate is tempered in the package, and so is all other couverture chocolate, but all couverture must be tempered each time you use it!
Where do you live? Sometimes it can be hard to find these products at a store near you. I am lucky and I have a kitchen supply store in my area that carries these things.
Are chocolate baking bars ok to use in place of couverture chocolate for coating truffles? It’s too warm now for me to get my couverture chocolate from Amazon.
Nope! Baking chocolate isn’t couverture chocolate and also isn’t stable. It’s formulated differently so won’t work. If you can find compound chocolate like chocolate melts or coatings you could use those as a replacement if you have trouble getting couverture!
@@BrittneeKay how about chocolate chips?
@@BrittneeKay I may have to use another type of chocolate for the ganache and save my couverture for the coating 😉
@@esthergrissom5422 Same deal with chocolate chips, they are formulated for baking. you can coat truffles with them for small projects at home for friends and family but not in a professional way, it just isn't what they are made for.
@@esthergrissom5422 Could do that if you want!
If you had to recommend a chocolate tempering machine, which one would you recommend? Asking for a friend 🤣🤣🤣🤣🙋🏻♀️
Honestly I'm not sure! I have never used one! But I do have a chocolate tank which keeps the chocolate at a selected temperature. You can find some at Bake Deco or Chocolate World. I bought mine from Savour School's shop. I'll post a video soon on how to use the melter tank to temper chocolate as well! :)
What is the name of the store where you bought the chocolate?
It's called Gygi's, it is local here in Salt Lake City! : )
Hi Brittnee, new suscriber.
Milk callebaut 33.6%, can I use for cover strawberry or make decorations, líneas?
Yes you should be able to use that for strawberries and decorations! Just be sure to temper it!
You didn't cover bean to bar chocolate making.
I wasn’t going for that! 😂 that’s a whole other beast, very specialty and very complicated!
Hello , I need your help with variety of cocoa powder , I have purchased Hershey's cocoa powder but by mistake it's medium fat cocoa powder , how I should use it
Hmmm I haven’t ever heard of medium fat cocoa powder! I would assume though that it works the same way. What did you originally buy it for?
@@BrittneeKay for hot chocolate, oatmeal, mug cake , etc
You should be totally fine, go for it! : )@@sakshisaxena6610
Thank you!
You're welcome!