Chocolate Bonbon Design | Gold, Black, and Red Spiral
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- Опубліковано 15 лип 2024
- Chocolate Bonbon Design | Gold, Black, and Red Spiral 👩🏼🍳✨ Today I walk you through a sparkly gold, red, and black chocolate bonbon design! This design can be subtle depending on what lighting you view it in...but it really comes to life in sunlight! The gold is luster dust and the red and black are colored cocoa butter. Enjoy!
#chocolatebonbon #chocolate #baking #brittneekay
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Click here to download my chocolate tempering charts:
😍 in color: brittneekay.com/recipes/choco...
😎 in B&W: brittneekay.com/recipes/choco...
*be sure to check your spam folder once you sign up to receive the PDF!*
Supplies used in this video:
👉🏻 edible gold & silver powder: amzn.to/3f6k562
👉🏻 lemon extract: amzn.to/3cviILx
👉🏻 Chef Rubber cardinal red cocoa butter (BakeDeco): shrsl.com/43kfk
👉🏻 Chef Rubber eclipse black cocoa butter (BakeDeco): shrsl.com/43kgj
👉🏻 Roxy & Rich black fat dispursible food color (BakeDeco): shrsl.com/43kgc
*these are much more expensive to buy from Amazon, but in case it's more convenient you can find them here:
👉🏻 Chef Rubber cardinal red cocoa butter (Amazon): amzn.to/3oRB43m
👉🏻 Chef Rubber eclipse black cocoa butter (Amazon): amzn.to/3IYpvy3
👉🏻 cocoa butter: amzn.to/3zTnNcl
👉🏻 ThermaPen ONE digital thermometer: www.avantlink.com/click.php?t...
👉🏻 mini high-heat spatula: amzn.to/3OXZlzf
👉🏻 mini spatula set: amzn.to/3UxDlMf
👉🏻 assorted round sponge brushes: amzn.to/42pAcAw
👉🏻 large round soft brush (Winsor & Newton Cotman 999): amzn.to/3J2HJyh
👉🏻 paint palette: amzn.to/2HAomQn
👉🏻 16 oz restaurant containers with lid: amzn.to/3MEWeuX
👉🏻 Chocolate World #2022 polycarbonate half sphere mold: shrsl.com/3rmn8
👉🏻 Chef Jungstedt Signature Mold #1: www.chefjungstedt.com/product...
👉🏻 plastic measuring and mixing pitchers: amzn.to/3oQjT22
👉🏻 parchment paper sheets: amzn.to/3kKmqDP
👉🏻 food-safe gloves: amzn.to/3vsNH3F
👉🏻 stick blender: amzn.to/3ooQl7k
👉🏻 heat gun: amzn.to/3IGG94l
👉🏻 high heat spatula: amzn.to/3mUse3s
👉🏻 Martellato 13 lb Digital Chocolate Melter: shrsl.com/3z15m
👉🏻 Martellato 13 lb Analogue Chocolate Melter: shrsl.com/3z15n
Browse all of my favorite baking & pastry supplies on my Amazon storefront:
👉🏻 www.amazon.com/shop/brittneekay
Video Chapters:
0:00 - Intro
1:12 - Supplies
3:19 - Gold Decoration
4:43 - Red Decoration
8:38 - Black Background
12:05 - Shelling
13:11 - Capping
14:43 - Fin!
Say hi on social!:
🍫 TikTok: / brittneekay
🍰 Instagram: / brittneekaybakes
👩🏼🍳 Website: www.brittneekay.com
Note this description contains affiliate links that allow you to find the items mentioned in this video and support the channel at no cost to you. While this channel may earn minimal sums when the viewer uses the links, the viewer is in no way obligated to use these links. Thank you for your support!
• Chocolate Bonbon Desig...
Comment below what colors you want to make this design in! And if you try it out, send me a picture or tag me on Instagram @brittneekaybakes!
Blue luster with some different shades of blue spirals! 💙😍
Hey Brittnee, how are you? I’m still watching but I must tell you, and ask you, have you done UA-cam ads I’ve come across you in one for a hair product it was your voice and face, I’ve been dying to ask you that I took screenshots shots of it but don’t know how to send them to you, I said wow, I knew she was extremely talented but… now here too. It was funny and trust me it’s you unless you have a twin sister. Lol
Hi I'm good! Oh my gosh...no that isn't me!!! I've never done a hair product ad 😂 Wow if you see it again try to remember the name of it, I will try to look it up. I'm so curious now. 😳
I guess that means it’s you, lol. You go Girl.
I have screenshots of it, sorry my phones not working properly so I didn’t see reply just your heart. As I stated I have screenshots of it they a month or so back I have to look for it but I swear it’s your voice, face, different hairstyle and color
They look great and thanks for all the great tips! 👍🏽
Thanks for watching! :D
You make it look so accessible (note that i didn't say easy!) I have all the supplies - I just need to take the leap...
Take the leap! You've got this! :D I psyched myself out for a while too...not sure why!
Beautiful! Looks like a glass marble :) Now I know why handmade chocolates are expensive! Labor of love
Definitely a labor of love! 💓💓
Brittnee - Bonbons are 'Absolutely Stunning'! Really enjoyed the detailed explanations for getting the desired effects. The gold touch & red swirl technique creates a work of art. Very nice! These are so pretty, I would have a hard time eating them. Keep up the awesome work and I'm looking forward to your next creation.
Aww you are so sweet, thank you! ☺️ can’t wait to make more!! 🤩
Those turned out lovely. ✨🤩
Thank you! 😊
Such in depth descriptions. The redish / gold / black effect in the light and under natural light just looks so rich and tempting.
Aww thank you! Yes, it is a very mysterious one!
They look beautiful! 👌
Aw thank you so much!
They are beautiful. Keep up the great work
Thank you! Will do! 🤩
They are perfect thank you for those tutorials
You are so welcome! 💞
Truely a work of ART - Beautiful.
Thanks!! 🤩
Those are simply amazing! I love watching your videos. I have learned a lot from them.
Thank you! I love to hear that! 💕
Amazingly beautiful. Thank you.
Of course! Thanks so much!
I love the light green and dark green mold with white choclate. Love your tutorials I'm learning so much . Thank you
Oh I’m so glad! Thank you!!
Great tips! Thank you.
Of course! : ) Thanks for watching!
Beautiful. Excellent tutorial. Thanks😊
You're so welcome, and thank you! :)
Those are great Brittnee, I think the gold dust with a purple spiral and blue background would look awesome
I think so too! I love purple and blue!
Wow! Magnificent! I can hardly wait to try this technique!
Aw thank you!!
You are so talented and passionate!🙌
thank you!! :D
I did this today!!! It was awesome!!
I saw it on instagram! They turned out great!! Nice job! 💖
Awesome technique with the sponge. I've tried a few different spirals they're okay, but this looks like a winner. Love the increased bonbon videos. Good luck with your business.
Thank you!! 😃
Thanks for your really clear tutorial. I can see how you’ve become more confident and better at making the chocolates from the first videos I watched; that’s encouraging for me!! I’d love to see how you make more fillings, especially when you use two different fillings in one Bon Bon. Thanks again.
Aww thank you! That makes me happy. Yeah, I think I've learned more in the last year than in the last 10 because I've been pushing myself to try new things and take it more seriously! I'm so happy you enjoy the videos, thank you for being here! :) Yes, I will work on some filling videos!
Really creative. Well done
Thanks!!! 😃
Thank you I learned a lot of information about making chocolate 💙💙💙
You’re so welcome! 😃
Awesome job 🎉😊
Thank you! 😄
I finished my Choclatier course through Ecole Chocolat ! I asked you a couple questions along the way and used your YT channel as a resource. Big help. Cheers!
How exciting! Thank you!! :)
Gorgeous! I would love to see copper and teal or dark blue
Oh I love that combination idea!
I loved this video. I would love to see more like this please
Coming right up!! 😃
@@BrittneeKay cool thank. I follow you on Instagram to. I like your videos. They have helped me a lot.
@@justinnash711 I'm so glad!! Thank you!
Wooooow
😃
Love these...will have to try...could you try something with a mix of cobalt blue and yellow...or white...for the filling maybe a dark chocolate and Honeyberry ganache...always such a pleasure watching your video...thank you
Thanks! Mmmm sounds delicious! I will write the idea down! :)
@@BrittneeKay thanks
Thank you!! I’m up for anything you want to show me!!
😃 more on the way! 😄
They are sparkling 😍.After unmoulding at what room temperature does they stay fresh and for how long?
Thanks!! :) It's different for every filling. I'll go more into that in a future video as I learn more. You cannot predict how long they'll last without proper testing. You want to store them in a cool place, but don't necessarily have to store them in the fridge. Sorry that isn't the best answer, but it just depends! 😊
Красивая работа и красивая милая девушка. После такого урока приходит вдохновение. Спасибо ♥️ ,что есть перевод на русский. С удовольствием подпишусь на Ваш канал и буду учиться у Вас. ❤
Оууу, спасибо огромное, я ценю это! Спасибо, что вы здесь! :)
👋 hi ! I really love your videos . It’s very inspiring ❤
I would like to know if there is a way to make the chocolate candy, made with real couverture chocolate, softer. The design is beautiful and shiny, but the shell is hard!
Thanks 😊
Thanks!! 😄 The she’ll being hard is a good sign of proper tempering! 😃 if you actually notice how hard it is when biting in then it is most likely too thick. Molded chocolates should have a nice snappy shell but thin and smooth to bite through!
One of your best videos and love the alt for Chef J's mold. I'm making way through his courses. tx
Oh awesome, love his course! I've invested in many many many chocolate courses : ) Thanks for the comment!!
@@BrittneeKay I have another question if you don’t mind. As I watch this video, it seem to me that after you created the shell following the decorations, you waited a relatively short time. Before filling the shells. I think I saw on chef Jscourse and others that one should wait at least overnight. It’s not 24 hours for the shelter fully crystallize. Any thoughts you have on that greatly appreciate it. Thanks.
Yeah sure! So there are best practices you should follow if your goals are to sell chocolates, open a shop, and extend the shelf life. For these videos I am demonstrating the method of how to decorate, shell, fill, cap, and unmold. Those can all be done in a day really and create a nice bonbon for people to share and eat.@@bobberlow3987
Thanks BK - no shop in this 75 year olds future cam but my chocolate coach (who made chocolates professionally) who adopted me gratis has taught me that patience is one of a chocolatiers most important traits including the waiting. I do want to try this recipe tho' and will do it your way. Waiting for some sponges. Do you mind me asking which melter you use, how long it takes to heat, say 1 kg of couverture, and how reliable it is and keeping chocolate in temper and where you got it? thanks again.@@BrittneeKay
Yes of course! When I make chocolates to sell I always wait in between each step. But for practice also no harm in doing everything in a row.
Haha I can tell you which warmer I have but you're not going to want to go with what I did. I ordered from Savour shop...which is in Australia and what I didn't realize is that it has the wrong plug. So it was a whole thing and I had to buy a converter. 🤣 So my advice probably isn't helpful on that, but it does probably heat similar to other warmers. For say like 3 lbs of milk chocolate I would say it takes about 2-2.5 hours to get up past 45C. It keeps chocolate in temper same as any if I set it right and keep things moving and warm.@@bobberlow3987
Brava
Thanks!! : )
I'm in love with your videos! I'm still learning and I do alot from you❤can you share your chocolate filling please❤
Thank you so much! Yes I will share any fillings that are either free online or original by me, otherwise I don’t feel right about sharing. 🙂
Thanks sweetie
Also we need autumn colors👍🏻
@@user-uc6ki1nu6t Yessss can't wait for fall! And Halloween will be fun as well! : )
Today I made your flower design bonbons filled with rum ganache. The bonbons are cute and delicate, you are just super talented and awesome 🤩 It made me think though. If you were able to create an impossible thing - non-abstract design on the bonbon - you might be able to think about a way how to get a cat on a bonbon? 😺
Oh my gosh I’m so happy! Send me a pic on insta (if you have one) or tag me, I’d love to see them! Mmm rum sounds good! And I will add a kitty bonbon to my list, that is such a cute idea!!!
@@BrittneeKay I still don't have one, I am just too perfectionist and also there is not enough time. But it is coming and I will definitely let you know! You are such an inspiration 😉 And I CAN'T WAIT for the cat 😺🐈
@@kikitauer hehe no worries! Just love when followers test things out themselves! So fun!! 💞
Brittney what filling would you recommend and do you wrap these beautiful chocolate or just place them in paper cups
I recommend anything you like inside! Ganache, caramel, you can add flavors to anything. I usually use boxes!
Hermosos ,divinos, pero que se viera en español, mucho mejor❤❤
Check the captions, I should have Spanish turned on!
amazing ! I am thinking of starting a small business of chocolate and you are such an anspiration. can you please explain why did you put a second layer of black cocoa butter on the mold ? Isn't one already enough? and what advice you would give to beginner for a good home made chocolate marketing ? Thank you in advance.
Awesome, good for you! When painting the backgrounds I am sometimes missing little spots or I can see spots where light is showing through so I'll do a second coat. You maybe don't have to but I think I was being extra careful here. Marketing is hard, I think my biggest advice is to focus on making the most clean, beautiful, and delicious product because when you're selling from home word of mouth and happy customers will be your best marketing!
Love your video Brittney! Question - how do you store the cocoa butter that you've used?
Thank you!! 💓 after use just put a lid on it and store it in a cool dark place like a pantry. It’ll solidify and the next time you use it you’ll temper it again 😄
@@BrittneeKay Thank you so much !
wow these turned out amazing! Can I ask, does the color cocoa butter set and re-temper the same as normal chocolate?
Yes! We’ll do you mean, once it’s set you can remelt it and retemper it again? In that case yes! Retemper it each time and as many times as you need!
@@BrittneeKay Yeah sorry I meant can it be solidified and remelted/retempered the same way you would with chocolate - good to know!
@@fn1202 Yes exactly!! :)
I would like to know how can I use dry fruit with rice and coconut milk filled in bonbon. I would like it separate layer too. Thank you.
Mmm sounds so good! I'll add it to my list!
I wish you had an online choc shop 😔 Want
Me too! 😔😔
Hello dear Brittnee, nice to greet you, I love your chocolates and the techniques you use, I am putting them into practice, I would like you to do marble effects on the chocolates, do you think it is possible please?
Sure! I’ll add it to my list! 😃
@@BrittneeKay That would be great, thank you very much, I'm still watching your decoration videos here, I love them
Aw thank you so much! : )@@amy-kg7hq
Hi
Do I need to clean the mold with plain tempered cocoa butter before I add color to the mould?
Nope! Use soap and water and make sure there are no water spots or use food grade alcohol with a cotton pad or just a cotton pad and microfiber cloth!
Can you have it in yellow with rum and raisins?
Great idea!
Where can we get this small sponge which u used??
Check the description box to find the sponges!
Greetings, my question is how long is the shelf life of this filling
I unfortunately can’t say exactly because it hasn’t officially been measured, but I’d say to safely count on two weeks. 🙂
I think I may be in love with you. {Im no stalker]
just in love with chocolate! 😆
Wooooow
😃