What have you made or want to make with ruby chocolate?! 💝 (p.s. I meant to say 89º not 189º for tempering! sorry if that was confusing, but just always follow the chart on your chocolate!)
First, let me say Happy Valetines Day to you!!! OK, That Heart BOX in Ruby is OUT OF THIS WORLD! Oh my, it is so beautiful. If only I still had my Kath with me I would have to have one and ask her to marry me all over again! I can just imagine that box with a ring it (or an anniversary gift) So incredible! Great video: always so fun to see you share your skills.
I love the curved wall pieces. When you were making those for some reason I was nervous watching! These look soo good! Your designs are always incredible! 🤩
I’ve been doing chocolate for a few weeks now and have been making some amazing bonbons thanks to a lot of your tips! I started with earlier videos and just came across this one and holy crap! This is genuinely amazing work and I hope to get to anywhere near your level of competence eventually! This is incredible work, that box is so so impressive. Your piping is wild! Thanks for the help in getting my journey started and offering awesome inspiration!
Wow way to go for jumping right in and making bonbons! That is awesome! Awww thank you so much! I absolutely love piping! In fact, I haven't done a piping project in a little while...I may have to do one soon 😁
@@BrittneeKay It was a great skill to learn over a Christmas break from work! I’m still getting the hang of tempering milk chocolate perfectly, but 95% isn’t bad for now lol! I’m definitely looking forward to doing more decoration and mold-less work. To me that’s where it starts to get into more of an art form and it’s so cool to see and think of all the possibilities.
I would say that is great too! I'm impressed, nice job! Yesss I totally agree! I love playing and seeing what you can do with chocolate without molds! :D@@theDuckysaurus
Britney wow just wow! You’re not just a great baker and great on Camera but your an artist which I figured out when you we’re telling that very heartfelt story about your mother and creating that beautiful cake in her memory which made me cry. Anyway, love you and all you do. Your amazing! ❤️
Hey! How is your chocolate journey coming along? If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers. I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
For someone who makes such a mess filling moulds I was staggered to see your rose chocolate 3_D heart! I true work of art. Well done - I think you must be in love :)
Hey Karen! How is your chocolate journey coming along? If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers. I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
Hey Angel! How is your chocolate journey coming along? If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers. I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
Wow. It's so pretty and shiny. Also, new type of chocolate?? 😲 I bet it has a lot of antioxidants in it like dark chocolate does. On my screen the color looks like a dusky rose. However, my monitor isn't super reliable when it comes to color because of filters I use to block blue light. The boxes are amazing! The piping work reminds me of the henna tattoos I used to get. lol It's beautiful and if you're ever looking for a side gig, you could totally do beautiful henna work. I think it's so cool to be able to give someone a box of chocolates inside a chocolate box. I saw you used silver leaf on one of the boxes. So pretty! I wonder if rose gold leaf or edible glitter would look nice on it. Rose gold seems to be one of those trends that never goes away. This is far beyond me, but I also wonder whether an edible metallic gold of some kind could be added to the chocolate to melt while it's tempering to achieve something of a rose gold color from the ruby chocolate. It would take away from the taste, I'm guessing, but that doesn't have to be a bad thing. So, idk if you remember me from my last comment but I'm really new to the candy making world. I have a couple of questions. You mentioned the amount of time you are able to work with the chocolate gave you a bit of trouble. Do you think putting a heating pad under the pan you were using to spread the chocolate out would allow you to be able to work with it for a little longer? I'm a bit too intimidated to pour chocolate on the back of a sheet pan and cut it into the shapes I want. Do you think this chocolate would work well in molds? I feel like molds are more at my current level. 😊 I do want to make my own chocolate chocolate box someday, though. lol Please don't feel obligated to respond to everything/anything in this comment. I tend to get a bit chatty right before bed. I love these videos. Something about watching candy making is very soothing. Thanks for making them!! 🥰
haha I don't mind the long comment at all! I love that you are interested and happy to answer your questions! :) Funny you should say that...I also do henna! :D I love henna and yes I definitely use henna style and patterns in my chocolate piping work. I think it is so pretty! I used to do henna on the side for a little extra money but I've decided now I just prefer doing it for fun on myself and practicing with chocolate! I actually have a chocolate tank that keeps melted chocolate at a consistent temperature so that you can use it for longer periods of time. If you don't have that you really can just blast it with the hot blow dryer every so often to keep it warm. But the Ruby chocolate does work differently and it gets thicker and thicker the longer it is warm and out in the air. So I think that one is an exception and just needs to be worked with swiftly. If you'd like to use Ruby chocolate in molds I think that is a great idea, like you mentioned, if you aren't yet comfortable cutting it out on the back of a sheet tray. The only advantage of the sheet tray is that you can do custom shapes! I think one day after you practice you will be able to make a chocolate box! I hope to post a video in more detail soon! :) Oh and as for edible leaf, I am not aware of any true edible rose gold on the market but if you find some let me know! It would be really pretty with Ruby! And then, mixing leafs or glitter into the chocolate doesn't work super well because it gets lost really easily. I find it works best to apply it on top after it sets. Hope I answered all of your questions! Thanks for the comment :) :)
I've watched both your video and the Callebaut video and I'm confused. The tempering chart says to take it down to 27 degrees Celsius then bring it back up to 29.5 degrees Celsius, but in both videos the chocolate is brought down to 29.5 degrees Celsius and worked with straight away. Which is the correct method? The heart box looks amazing! Your piping work is excellent!
Thank you!! Ok yes, it can be confusing! So the official Ruby temper chart says warm to 45, bring down to 27, and work at 32. The Callebaut rep on the YT video says warm to 43-45, bring down to 26, and work at 28.5-29. I would follow the temper chart if I were using the table method but you'd probably be ok to use either because in their official video they probably have a reason for the small different, but I'm sure either works. For the microwave/seeding method things work a little bit different which I think is where the confusion is coming from. With seeding you essential skip the middle temperature because you're adding already tempered stable seeds into your melted chocolate. So you warm the chocolate to 42 then add 1/3 of the amount of melted chocolate in seeds and combine them until they're melted. That should essentially cool your chocolate down to about working temp. Does this make sense? :)
Thank you so much! 🥰 Yes it is pretty expensive. I have a link for Amazon and hopefully they ship it safely, but I haven't actually tried ordering through there. I buy mine from a local food supply store in my city. It does seem hard to get your hands on though!!
I replayed the part where you said 189 degrees, I thought I heard incorrect. Then I saw in the comments your edit. How long did that beautiful hearts take to make? Another great video as always!
Hahaha yeah I swear sometimes filming messes with my head! I'm glad you saw the comment correction! :) Thank you so much! I think it probably takes me 6-8 hours to make chocolate boxes depending on the design : )
Hey Irma! How is your chocolate journey coming along? If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers. I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
I have worked with it more and really it's pretty easy to work with. I don't work with it often, but when I do I just use the seeding method. So warm it to the top temp, add 20% seeds, blend and cool to working. You can also use mycryo to make things extremely easy. I have videos on both methods! : )
Awww glad to know I'm missed! 😊 I do usually post one a week, but I took a little break. I'm planning to post again this Thursday and continue more often after that! Thanks for the comment and encouragement 🤩
What have you made or want to make with ruby chocolate?! 💝 (p.s. I meant to say 89º not 189º for tempering! sorry if that was confusing, but just always follow the chart on your chocolate!)
💕
I’ll probably make nothing. But I would like to watch YOU make everything with it. 😍
@@braiwiberg3957 lol! I'm going to make you do a ruby chocolate challenge!!
@@BrittneeKay AHHH 😱
I've made bonbons and bars❤
Ruby Chocolate is like a strawberry/raspberry blend had a baby with white chocolate. So yummy!
Haha yeah! 😄😄😋
This is absolutely exquisite!
Aw thank you so much! 🥰🥰🥰
So beautiful😍✨❤
Thank you! 😊 ❤️
Always enjoy watching your videos. It does seem very pretty color.
Your so talented and such beautiful work.
Thank you so much! ❤️❤️
Oh my my my. All chocolate should be replaced with Ruby. 🙌🏻💝✨🐷 Fabulous.
Agree!! Thanks! :)
The boxes are works of art! I love ruby chocolate too, it’s always fun to discover new sweets! 😋
Thanks!! :)
First, let me say Happy Valetines Day to you!!! OK, That Heart BOX in Ruby is OUT OF THIS WORLD! Oh my, it is so beautiful. If only I still had my Kath with me I would have to have one and ask her to marry me all over again! I can just imagine that box with a ring it (or an anniversary gift) So incredible! Great video: always so fun to see you share your skills.
Awwwww ❤️ It would be a fabulous way to propose that's for sure!! 😊
I love the curved wall pieces. When you were making those for some reason I was nervous watching! These look soo good! Your designs are always incredible! 🤩
Thank youuu :)
I’ve been doing chocolate for a few weeks now and have been making some amazing bonbons thanks to a lot of your tips! I started with earlier videos and just came across this one and holy crap!
This is genuinely amazing work and I hope to get to anywhere near your level of competence eventually!
This is incredible work, that box is so so impressive. Your piping is wild!
Thanks for the help in getting my journey started and offering awesome inspiration!
Wow way to go for jumping right in and making bonbons! That is awesome! Awww thank you so much! I absolutely love piping! In fact, I haven't done a piping project in a little while...I may have to do one soon 😁
@@BrittneeKay It was a great skill to learn over a Christmas break from work! I’m still getting the hang of tempering milk chocolate perfectly, but 95% isn’t bad for now lol!
I’m definitely looking forward to doing more decoration and mold-less work. To me that’s where it starts to get into more of an art form and it’s so cool to see and think of all the possibilities.
I would say that is great too! I'm impressed, nice job!
Yesss I totally agree! I love playing and seeing what you can do with chocolate without molds! :D@@theDuckysaurus
I plan on using ruby chocolate for the first time this Christmas. The info. you gave is awesome, I will try your suggestions.
I’m so glad you liked it! Yay I can’t wait for you to try it in a couple months!!
Beautiful ❤
🥰🥰 thank you!
Britney wow just wow! You’re not just a great baker and great on Camera but your an artist which I figured out when you we’re telling that very heartfelt story about your mother and creating that beautiful cake in her memory which made me cry. Anyway, love you and all you do. Your amazing! ❤️
🥲 What a nice comment, thank you so much, it means a lot! ❤️
Hey! How is your chocolate journey coming along?
If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers.
I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
For someone who makes such a mess filling moulds I was staggered to see your rose chocolate 3_D heart! I true work of art. Well done - I think you must be in love :)
Haha chocolate is sometimes a bit of a mess...but an organized one 😄
Beautiful
Thanks! ☺️
I always learn so much from you. I have not used Ruby Choc......but I expect to. Awesome as usual.
I can’t wait for you to try it! It’s so fun and unique! Thanks for the comment too! 🥰🥰
Hey Karen! How is your chocolate journey coming along?
If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers.
I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
Прекрасно!
Спасибо! I hope I got that right! 🙂❤️
Wow you are brilliant 💕
☺️☺️ thank you!
OMG that is absolutely Beautiful! I'm gonna try the Ruby Chocolate ♥️♥️
Thank you!! ❤ Yes try it, it's so pretty and tastes good too!
Hey Angel! How is your chocolate journey coming along?
If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers.
I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
This is so pretty 😍 and I love your explanations too
Aww thank you so much! 🙂
Wow. It's so pretty and shiny. Also, new type of chocolate?? 😲 I bet it has a lot of antioxidants in it like dark chocolate does. On my screen the color looks like a dusky rose. However, my monitor isn't super reliable when it comes to color because of filters I use to block blue light.
The boxes are amazing! The piping work reminds me of the henna tattoos I used to get. lol It's beautiful and if you're ever looking for a side gig, you could totally do beautiful henna work. I think it's so cool to be able to give someone a box of chocolates inside a chocolate box.
I saw you used silver leaf on one of the boxes. So pretty! I wonder if rose gold leaf or edible glitter would look nice on it. Rose gold seems to be one of those trends that never goes away. This is far beyond me, but I also wonder whether an edible metallic gold of some kind could be added to the chocolate to melt while it's tempering to achieve something of a rose gold color from the ruby chocolate. It would take away from the taste, I'm guessing, but that doesn't have to be a bad thing.
So, idk if you remember me from my last comment but I'm really new to the candy making world. I have a couple of questions. You mentioned the amount of time you are able to work with the chocolate gave you a bit of trouble. Do you think putting a heating pad under the pan you were using to spread the chocolate out would allow you to be able to work with it for a little longer?
I'm a bit too intimidated to pour chocolate on the back of a sheet pan and cut it into the shapes I want. Do you think this chocolate would work well in molds? I feel like molds are more at my current level. 😊 I do want to make my own chocolate chocolate box someday, though. lol
Please don't feel obligated to respond to everything/anything in this comment. I tend to get a bit chatty right before bed.
I love these videos. Something about watching candy making is very soothing. Thanks for making them!! 🥰
haha I don't mind the long comment at all! I love that you are interested and happy to answer your questions! :)
Funny you should say that...I also do henna! :D I love henna and yes I definitely use henna style and patterns in my chocolate piping work. I think it is so pretty! I used to do henna on the side for a little extra money but I've decided now I just prefer doing it for fun on myself and practicing with chocolate!
I actually have a chocolate tank that keeps melted chocolate at a consistent temperature so that you can use it for longer periods of time. If you don't have that you really can just blast it with the hot blow dryer every so often to keep it warm. But the Ruby chocolate does work differently and it gets thicker and thicker the longer it is warm and out in the air. So I think that one is an exception and just needs to be worked with swiftly.
If you'd like to use Ruby chocolate in molds I think that is a great idea, like you mentioned, if you aren't yet comfortable cutting it out on the back of a sheet tray. The only advantage of the sheet tray is that you can do custom shapes! I think one day after you practice you will be able to make a chocolate box! I hope to post a video in more detail soon! :)
Oh and as for edible leaf, I am not aware of any true edible rose gold on the market but if you find some let me know! It would be really pretty with Ruby! And then, mixing leafs or glitter into the chocolate doesn't work super well because it gets lost really easily. I find it works best to apply it on top after it sets.
Hope I answered all of your questions! Thanks for the comment :) :)
I've watched both your video and the Callebaut video and I'm confused. The tempering chart says to take it down to 27 degrees Celsius then bring it back up to 29.5 degrees Celsius, but in both videos the chocolate is brought down to 29.5 degrees Celsius and worked with straight away. Which is the correct method?
The heart box looks amazing! Your piping work is excellent!
Thank you!!
Ok yes, it can be confusing! So the official Ruby temper chart says warm to 45, bring down to 27, and work at 32. The Callebaut rep on the YT video says warm to 43-45, bring down to 26, and work at 28.5-29. I would follow the temper chart if I were using the table method but you'd probably be ok to use either because in their official video they probably have a reason for the small different, but I'm sure either works.
For the microwave/seeding method things work a little bit different which I think is where the confusion is coming from. With seeding you essential skip the middle temperature because you're adding already tempered stable seeds into your melted chocolate. So you warm the chocolate to 42 then add 1/3 of the amount of melted chocolate in seeds and combine them until they're melted. That should essentially cool your chocolate down to about working temp.
Does this make sense? :)
@@BrittneeKay Thanks! I'll give this a go :)
Wow! That is gorgeous 💞💞💞💞 I wanted to try the Ruby chocolate but it is always out of stock and holly is it ever expensive 😬
Thank you so much! 🥰 Yes it is pretty expensive. I have a link for Amazon and hopefully they ship it safely, but I haven't actually tried ordering through there. I buy mine from a local food supply store in my city. It does seem hard to get your hands on though!!
I replayed the part where you said 189 degrees, I thought I heard incorrect. Then I saw in the comments your edit. How long did that beautiful hearts take to make?
Another great video as always!
Hahaha yeah I swear sometimes filming messes with my head! I'm glad you saw the comment correction! :)
Thank you so much! I think it probably takes me 6-8 hours to make chocolate boxes depending on the design : )
@@BrittneeKay I have to say it turned out BEAUTIFUL!
I hope people appreciate all the hard work that went into making it!
Aww thank you so much!! @@CrazyGlasses1
❤❤❤❤❤❤❤💯💯💯💯💯💯💯💯💯
🥰 thank you!!
Thank you for sharing.. where did you get your bowl
Sure thing!! I got this one from: www.amauryguichon.com/product/polypropylene-mixing-bowl/?attribute_pa_diameter=9-1-2
Thank you so much 😊 what size bowl did you use
@@bcqwm5w I have the 11"!
Hey Irma! How is your chocolate journey coming along?
If you’d be up for it, I’d love to meet you and chat with you about it. I am currently working on a personal project and interviewing aspiring chocolatiers.
I want to hear about your biggest struggles, discouragements, fears, desires, hopes, and dreams for your chocolate journey! If you’d be willing to chat with me I would appreciate you so much! No pressure, but if you're interested just reply to this or send me a DM on instagram! 😃
Omg so pretty, how long did it take you to make this?
Thank you!! 💖 Probably about 4-5 hours :)
@@BrittneeKay It shows in the intricacy of it all.
@@dmrant Thank you so much! 😊
I see this is 2 years ago. Have you worked withbit some more and do you have a follow up video on how to temper Ruby chocolate?
I have worked with it more and really it's pretty easy to work with. I don't work with it often, but when I do I just use the seeding method. So warm it to the top temp, add 20% seeds, blend and cool to working. You can also use mycryo to make things extremely easy. I have videos on both methods! : )
@@BrittneeKay thanks so much! And what gorgeous work you do!
@@suran396 awww thank you so much!! : )
How did you make the box please?
Sorry I don't have a video on this yet. Hopefully soon!
Very nice to follow you new here how are you 🌸💗
Thanks, welcome!
Can we temper ruby chocolate with mycryo ?
You can!
Ok…I’m really missing my favourite chocolatier 😔 ♥️ Or maybe do you only post once a month 🙊🤷🏻♀️
Awww glad to know I'm missed! 😊 I do usually post one a week, but I took a little break. I'm planning to post again this Thursday and continue more often after that! Thanks for the comment and encouragement 🤩
Fourth kind of chocolate?! 🤯
Yeah! Isn’t that cool!?
I hope someone doesn't take it back up to 180°+ lol
haha you're right...that was a total error on my part! sometimes filming can jostle the brain! 😆
@@BrittneeKay Being in front of a camera makes me go blank, so I can only imagine! Lol. 💗💗
@@latinnany lol exactly!! so hard to keep your train of thought sometimes! :)