Buckle up! I know this is a long one, work through it as needed and applicable. I wanted the video to be really comprehensive and show you all of my personal favorite supplies and equipment! :. )
Rambled on? GIRL NO! This video is what I desperately needed! Thank you so much! You didn't ramble at all in my opinion. Just very detailed and included all the pros and cons, this was amazing! You're amazing! You definitely just made a loyal new follower! Thank you again so much!
I use an airbrush for model painting....you can get a Master Airbrush for about $25, with interchangeable nozzles and needle sizes, and a Point Zero compressor for under $100, which can push up to 60 psi (plenty for tempered cocoa butter). I usually spray near an open window, with a fan blowing the vapor outside. I know this is probably not ideal for chocolate work, but it is an option.
OMG!!! This was like watching the last 2 years of my life (except for the airbrush part 😂)! I absolutely loved this video. ♥️ Although I would have loved to know this from the beginning, learning curves are always the best tools. 😉 I’ve learned so much from your previous videos on my chocolate journey and you are, by far, the most generous person with all the sharing of your knowledge that I’ve had the honore to follow. You’re a real gem Brittnee ♥️
You’re a gem! Appreciate you so much ☺️🙏🏻 haha it’s so true though, trial and error imprints things in your brain more than being told a lot of times! 😄
The best supply video ever! And that PDF will save a lot of time; found some items better than what I got. Agree with the airbrush comments; I started with it, although I am an absolute beginner and it was really frustrating. Can't wait to see your video on that. I made many mistakes. - I did not warm up the gun - When I sprayed in the cavities, it used to stop spraying, so I figured the air basically returns from the cavities and makes the gun cold again, so I needed to warm it while using it, - figuring out the right distance between the brush and the mold, - One time, I warmed up the brush with the heat gun to the point the cocoa butter went out of temper lol, like the gun was not spraying, although the temperature of the cocoa butter exceeded 37 degrees! Now I put the airbrush in a small melter at 30 degrees, and after I spray a few cavities, I warm it up with the heat gun The cool thing about it you can make some cool fades
I am so happy that you enjoyed it!! Yes...a lot of beginners want to jump right into the spray gun or airbrush, but it is really quite difficult to use! Of course everyone can learn so to each their own, but it's great to go step by step and avoid such waste with trial and error. There are definitely techniques that can only be done with spraying and they are super cool! But I don't think people fully test out what's possible with doing things by hand at first! Anyway, glad that you're here and that you are enjoying the videos!!
A video that is nearly an hour is a big ask, but after watching many of your other videos, I knew it would be good! You have so much useful information and such a genuine personality, I never once thought about how long I was watching. I learned a lot (as always from your videos) and appreciate how you progresses from beginner to advanced in the presentation. You are inspiring!
Thank you! That means a lot! Yes this video is definitely more of a resource you can skim through to find what’s applicable! Im so happy you found it helpful!
I have been playing around with chocolate making for a while. I started with simple chocolate bark and graduated to filled bonbons and 3-part molded chocolates. After watching this video I purchased some of the basic tools recommended for beginner/intermediate level. Wow! These made a huge difference in my chocolate making adventures! I've been watching your channel for about a year now and have learned so much from you. Thank you for your awesome video library. 😁
What better way to end my day, almost a full hour of your tips and tricks so i can be a better..chocolate bonbon sometimes maker...thank you so so much..pretty sure i have everything and used it but..will gladly watch..have a great week-end
Hi Brittnee, we have Been watching your videos and really enjoy watching them. love your adorable personality as well as all your chocolate pieces. That’s awesome that you as well, live here in Utah. It’s definitely a beautiful place to live.
Thank YOU Brittnee. This was so helpful. I'm in the envisioning phase, meaning, dreaming of making chocolate and beginning to order supplies. Not only does this assist with where I am now, but it gives me a road map for what may come. Also, your upbeat, fun approach is appreciated.
Oh thank you! Your comment just made my day! I love to hear that videos help and I'm so glad it helped you! I remember the envisioning phase as well and I did tons of research and tutorials before diving in! Can't wait to see where you go : )
This is a such a good video. I love how you break it down between beginner/intermediate/advanced. If I ever upgrade my chocolate making from a fun hobby to a serious side-hustle or job, I'll be sure to refer to this video for the more advanced gear. One question (and sorry if you cover this in the video, but I don't think I saw it): where do you get your boxes for your bonbons?
Hi Brittnee. Great video, I’m really looking forward to watching your video on spraying colour cocoa butter. My trouble is keeping the spray gun at the right temperature and the spraying temperature of cocoa butter.
I just found your channel and chocolate is something I have always wanted to learn. I really love your method of teaching !!! Since I am just a beginner it really helps me to have any tips that you have found while learning the methods. I would like to know about seeding (?), though I haven’t had the chance to watch your other videos which might better explain it. I look forward to learning more from you ! Thanks soooooo much !!
Oh awesome, so glad to have you here!! Yes, my advice is to just dive in and learn as much as possible! For me looking up multiple videos on the same topic and watching things explained differently helped pull things together. I also still continue to watch educational chocolate videos over and over because there is always something to learn! Yes, definitely check out my videos on seeding, seeding is my favorite method for tempering and is really reliable! As soon as you feel you are comfortable, jump in and start practicing!
One of my friends, back when I lived in Latvia (now I live in London), asked me to show her how to make chocolates in molds. She wanted this lesson at her home. I had a silicone mold for chocolates and prepared ganache. She bought several chocolate bars. We melted the chocolate in a water bath, tempered it on an old mirror, put the mirror on the table and used it instead of a marble slab. We made chocolates and half of them, each wrapped in aluminum foil. My friend put all the chocolates in a plastic container and put it in a cool pantry in the kitchen. A week later we looked at these chocolates and were shocked - the unwrapped chocolates had all turned grey, but the ones wrapped in aluminum foil remained intact and shiny.
@@BrittneeKay The plastic container closes tightly so moisture was unlikely. I just think that chocolate is allergic to plastic. If it were overheating of the chocolate during melting, then all the chocolates would turn grey. I noticed that melted chocolate has static electricity. Like amber. It becomes electrified and attracts all sorts of villi and hairs. Therefore, you need to have a special headdress and a sterile work gown.
I’m not going to lie I love watching you because of how pretty you are and I enjoy your smile and your cooking is awesome. I could definitely use the Tips you’re such a beautiful soul love love love from Pisces🎉
Greetings from India!! This was really helpful! The demisphere is a great mold and my favorite too! This has just given me so much clarity with my new project and saved me a bunch of money! Thanks! Btw I had one question from another video of yours you mentioned a certain type of fat soluble color that works well to show thru using dark chocolate, I was wondering if you could help me there. Thanks too for the cocoa butter tempering method 😊
Hi welcome! Thank you! Hmmm I think you’re referring to when I talk about opaque colors? I love to use Chef Rubber artisan collection. Is that the one maybe?
Hi Brittnee, I've watched your video three times and found it incredibly helpful. Your channel is a fantastic discovery for me! If it's not too much trouble, could you please share the link to your wine cooler and the dehumidifier machine? Thank you!"
Hey! It is linked on the downloadable document 🙂 my list was too long to link everything in the description! If you click the link you can find all the links!
Thank you so much for this video .Could you tell us your experience with the electrical chocolate melter. How well does it work ? Does it keep tempered chocolate at the right temperature over one hour or so ?
Thanks! So in my experience it doesn't keep it tempered for long periods of time like over an hour because as the chocolate sits it will actually continue forming stable crystals and will get really thick. So you need to plan to use it, but it holds it at working temperature long enough to get a lot of work done more than just tempering in a bowl and trying to manually keep it at the correct temperature. Of course eventually getting a tempering machine would be awesome, but it isn't really realistic for home use.
Thank you very much for your effort explaining everything in detail there is any substitute for the lemon extract or vodka.. no alcohol choice? Thanks again 🙏🏼🙏🏼🙏🏼❤️
Thanks, you're very welcome!! Mmm I've heard people use everclear but I've never used it and I think it is also alcohol of some sort? Anyway, it's hard to substitute because the reason for using those products is because you need a high alcohol content so it evaporates quickly!
Check the description, the link is right there under polypropylene bowl! : ) If you're looking for the small plastic containers those are in the PDF since my list was too long. Or if you go to any other bonbon design video they are linked as well.
@@BrittneeKay found a nice bowl to use, once on one of your videos you listed a Alcohol to use to clean your 2 polycarbonate molds with, whats the name of that? I had it written down some where?
It must be 200 proof FOOD GRADE ethanol! I have a link that I've researched and is safe to purchase here: amzn.to/3OoChbM You'll see it's also very expensive! I only really use it on molds that are super tough to clean, like squares with corners where I need a little extra help! @@terryraines9952
Thanks! I haven't tried it so I can't say for sure...but if you want to test it out you can! For long term use I really recommend a compressor and regular airbrush. If you are just getting started and will only use it a little bit it may be able to keep up.
The humidity gets up to about 40-50%, I haven't ever had it go above that and it seems to be going great with my bonbons! So I highly recommend. I love the spacing and the little pull out wooden shelves!
I have some round tin containers that I'm getting from Amazon can I use those to store my sprinkles in or are they going to cause my sprinkles to have a metal taste?
I have a question please "How to protect a chocolate tempering machine from getting dirty during the tempering process." What if I used aluminum foil is it safe?
It should be safe but honestly I wouldn’t worry about it! The machines are made for chocolate and can get dirty and chocolate is easy to clean with warmth!
It is very hard, I feel your pain. Luckily where I'm at, even though it gets pretty hot it doesn't get super humid and I have decent air conditioning. You definitely need to look into air conditioning and you might also need a dehumidifier. I wish I could help more, but those are the starting points!
I use an airbrush for model painting....you can get a Master Airbrush for about $25, with interchangeable nozzles and needle sizes, and a Point Zero compressor for under $100, which can push up to 60 psi (plenty for tempered cocoa butter). I usually spray near an open window, with a fan blowing the vapor outside. I know this is probably not ideal for chocolate work, but it is an option.
Buckle up! I know this is a long one, work through it as needed and applicable. I wanted the video to be really comprehensive and show you all of my personal favorite supplies and equipment! :. )
Buckled! 🫡
hahahaha good! rough ride!@@braiwiberg3957
Thank you Brittnee❤
Of course! @@julialim7176
Rambled on? GIRL NO! This video is what I desperately needed! Thank you so much! You didn't ramble at all in my opinion. Just very detailed and included all the pros and cons, this was amazing! You're amazing! You definitely just made a loyal new follower! Thank you again so much!
I use an airbrush for model painting....you can get a Master Airbrush for about $25, with interchangeable nozzles and needle sizes, and a Point Zero compressor for under $100, which can push up to 60 psi (plenty for tempered cocoa butter). I usually spray near an open window, with a fan blowing the vapor outside. I know this is probably not ideal for chocolate work, but it is an option.
Nice! Thanks for sharing! I'm going to look those up.
OMG!!! This was like watching the last 2 years of my life (except for the airbrush part 😂)!
I absolutely loved this video. ♥️
Although I would have loved to know this from the beginning, learning curves are always the best tools. 😉
I’ve learned so much from your previous videos on my chocolate journey and you are, by far, the most generous person with all the sharing of your knowledge that I’ve had the honore to follow.
You’re a real gem Brittnee ♥️
You’re a gem! Appreciate you so much ☺️🙏🏻 haha it’s so true though, trial and error imprints things in your brain more than being told a lot of times! 😄
Thank you very much actually I was finding the summarize list . You are really amazing teacher.
You are so welcome, and thank you! : )
The best supply video ever! And that PDF will save a lot of time; found some items better than what I got. Agree with the airbrush comments; I started with it, although I am an absolute beginner and it was really frustrating. Can't wait to see your video on that. I made many mistakes.
- I did not warm up the gun
- When I sprayed in the cavities, it used to stop spraying, so I figured the air basically returns from the cavities and makes the gun cold again, so I needed to warm it while using it,
- figuring out the right distance between the brush and the mold,
- One time, I warmed up the brush with the heat gun to the point the cocoa butter went out of temper lol, like the gun was not spraying, although the temperature of the cocoa butter exceeded 37 degrees! Now I put the airbrush in a small melter at 30 degrees, and after I spray a few cavities, I warm it up with the heat gun
The cool thing about it you can make some cool fades
I am so happy that you enjoyed it!! Yes...a lot of beginners want to jump right into the spray gun or airbrush, but it is really quite difficult to use! Of course everyone can learn so to each their own, but it's great to go step by step and avoid such waste with trial and error. There are definitely techniques that can only be done with spraying and they are super cool! But I don't think people fully test out what's possible with doing things by hand at first! Anyway, glad that you're here and that you are enjoying the videos!!
A video that is nearly an hour is a big ask, but after watching many of your other videos, I knew it would be good! You have so much useful information and such a genuine personality, I never once thought about how long I was watching. I learned a lot (as always from your videos) and appreciate how you progresses from beginner to advanced in the presentation. You are inspiring!
Thank you! That means a lot! Yes this video is definitely more of a resource you can skim through to find what’s applicable! Im so happy you found it helpful!
I have been playing around with chocolate making for a while. I started with simple chocolate bark and graduated to filled bonbons and 3-part molded chocolates. After watching this video I purchased some of the basic tools recommended for beginner/intermediate level. Wow! These made a huge difference in my chocolate making adventures! I've been watching your channel for about a year now and have learned so much from you. Thank you for your awesome video library. 😁
Oh wow that is awesome!! I'm so glad my videos have helped you! 😃
From Kenya watching ❤
I love Kenya! Welcome!
What better way to end my day, almost a full hour of your tips and tricks so i can be a better..chocolate bonbon sometimes maker...thank you so so much..pretty sure i have everything and used it but..will gladly watch..have a great week-end
You’re awesome, thank you!! 😃
Excellent informative video. Thank you for making this and sharing your knowledge.
Of course! Glad you liked it!
Hi Brittnee, we have Been watching your videos and really enjoy watching them.
love your adorable personality as well as all your chocolate pieces.
That’s awesome that you as well, live here in Utah. It’s definitely a beautiful place to live.
Aww thanks so much! Yes it is beautiful! Happy New Year! 🥳
@@BrittneeKay Happy New Year 🎊 To You As Well
Thank you!! 🤩@@juliel.bateson4971
Thank you Miss Kay, the knowledge you shared is much appreciated. Greetings from Santiago de Chile.
Thank you! 🥰
Excelente demostración
Felicitaciones
Yo hago chocolates bean to bar, con cacao sembrado en mi propia granja y quedan geniales.
Thank you! Oh wow! That is so cool!! :)
Nice to know all these things, but I am still a beginner. Anyway - great to learn! :-)
🙂🙂
Thank you-I’m just starting out and making chocolates for pleasure, no business plans, but this was very helpful. 🍫
Oh awesome, you're going to love it! I'm glad you the video was helpful! Thanks!!
Very informative, loved the recommendations!
So glad you enjoyed it! Thanks for the comment ☺️
I would have loved to have seen the video sooner but how do you say never too late - Thank you very much 🌺🙏🌺
You’re welcome! Glad you saw it now!
Thank youuuuuuuuu♥️☺️🙏🏻 you are a huge help I really appreciate this video♥️☺️😻 God bless you
I’m so glad!! Thanks! 🥰
Thank YOU Brittnee. This was so helpful. I'm in the envisioning phase, meaning, dreaming of making chocolate and beginning to order supplies. Not only does this assist with where I am now, but it gives me a road map for what may come. Also, your upbeat, fun approach is appreciated.
Oh thank you! Your comment just made my day! I love to hear that videos help and I'm so glad it helped you! I remember the envisioning phase as well and I did tons of research and tutorials before diving in! Can't wait to see where you go : )
Your video made my day brighter too. 🙏🏼
🥰🥰🥰@@ThroughTheLensofTruth
This is a such a good video. I love how you break it down between beginner/intermediate/advanced. If I ever upgrade my chocolate making from a fun hobby to a serious side-hustle or job, I'll be sure to refer to this video for the more advanced gear.
One question (and sorry if you cover this in the video, but I don't think I saw it): where do you get your boxes for your bonbons?
Thanks so much, I am so glad that you enjoyed it!!! 😃 My favorite bonbon boxes are from Pastry Chef's Boutique!
Hi Brittnee. Great video, I’m really looking forward to watching your video on spraying colour cocoa butter. My trouble is keeping the spray gun at the right temperature and the spraying temperature of cocoa butter.
I feel ya! It is pretty tough for sure! Stay tuned 😄😃
Lots of cute information and cute highlights going on in this video
My biggest fan 😃☺️😊
Was a fantastic video! Thank you for doing this! You are the best😍
Aww you’re so welcome!! 🤩
Great Video and CONGRATs on 23K subscribers!
Thank you!! 😃😃😃
I just found your channel and chocolate is something I have always wanted to learn. I really love your method of teaching !!! Since I am just a beginner it really helps me to have any tips that you have found while learning the methods. I would like to know about seeding (?), though I haven’t had the chance to watch your other videos which might better explain it. I look forward to learning more from you ! Thanks soooooo much !!
Oh awesome, so glad to have you here!! Yes, my advice is to just dive in and learn as much as possible! For me looking up multiple videos on the same topic and watching things explained differently helped pull things together. I also still continue to watch educational chocolate videos over and over because there is always something to learn!
Yes, definitely check out my videos on seeding, seeding is my favorite method for tempering and is really reliable! As soon as you feel you are comfortable, jump in and start practicing!
I'm new + finds it very helpful. Tks Brittany Kay! Will follow your sharing!❤
Thank you, so glad to have you here!
One of my friends, back when I lived in Latvia (now I live in London), asked me to show her how to make chocolates in molds. She wanted this lesson at her home. I had a silicone mold for chocolates and prepared ganache. She bought several chocolate bars. We melted the chocolate in a water bath, tempered it on an old mirror, put the mirror on the table and used it instead of a marble slab. We made chocolates and half of them, each wrapped in aluminum foil. My friend put all the chocolates in a plastic container and put it in a cool pantry in the kitchen. A week later we looked at these chocolates and were shocked - the unwrapped chocolates had all turned grey, but the ones wrapped in aluminum foil remained intact and shiny.
Interesting! Do you think it was the humidity? That would be my guess. The wrappers protected the chocolates from the outside moisture!
@@BrittneeKay The plastic container closes tightly so moisture was unlikely. I just think that chocolate is allergic to plastic. If it were overheating of the chocolate during melting, then all the chocolates would turn grey. I noticed that melted chocolate has static electricity. Like amber. It becomes electrified and attracts all sorts of villi and hairs. Therefore, you need to have a special headdress and a sterile work gown.
Hmm interesting! @@larisagrekova7811
I’m not going to lie I love watching you because of how pretty you are and I enjoy your smile and your cooking is awesome. I could definitely use the Tips you’re such a beautiful soul love love love from Pisces🎉
Aww you're so sweet, thank you! I am glad you enjoy the videos! 😊
Thank you for the wonderful and useful information.🍫
You’re so welcome! 😊
Would be great to see a video of how to keep all tempered while using a spray gun..thanks!
Nice suggestion, i will consider it soon!
Thank you great video!!!
Glad you liked it! 😃
Thank you so much, I really needed to these advices.🌷🌷
I’m so glad! You’re welcome! 😃
Greetings from India!! This was really helpful! The demisphere is a great mold and my favorite too! This has just given me so much clarity with my new project and saved me a bunch of money! Thanks! Btw I had one question from another video of yours you mentioned a certain type of fat soluble color that works well to show thru using dark chocolate, I was wondering if you could help me there. Thanks too for the cocoa butter tempering method 😊
Hi welcome! Thank you! Hmmm I think you’re referring to when I talk about opaque colors? I love to use Chef Rubber artisan collection. Is that the one maybe?
Thanks for the information
You’re so welcome! 😃
Thanks!
Aww thank you, so nice 🥹🥰
Hi Brittnee, I've watched your video three times and found it incredibly helpful. Your channel is a fantastic discovery for me! If it's not too much trouble, could you please share the link to your wine cooler and the dehumidifier machine? Thank you!"
Hey! It is linked on the downloadable document 🙂 my list was too long to link everything in the description! If you click the link you can find all the links!
@@BrittneeKaythank you 😊
Thank you so much for this video .Could you tell us your experience with the electrical chocolate melter. How well does it work ? Does it keep tempered chocolate at the right temperature over one hour or so ?
Thanks! So in my experience it doesn't keep it tempered for long periods of time like over an hour because as the chocolate sits it will actually continue forming stable crystals and will get really thick. So you need to plan to use it, but it holds it at working temperature long enough to get a lot of work done more than just tempering in a bowl and trying to manually keep it at the correct temperature. Of course eventually getting a tempering machine would be awesome, but it isn't really realistic for home use.
A sheetrock mud trowel, that's what you were looking for, went that way also
Haha ohhhhh wow wouldn’t have guessed that! I also have seen it called a taping knife or scraper 😄 I guess it’s used for a lot!
cool video :) I m just staring out
Great! Glad you’re here! 🩷
Thank you very much for your effort explaining everything in detail
there is any substitute for the lemon extract or vodka.. no alcohol choice?
Thanks again 🙏🏼🙏🏼🙏🏼❤️
Thanks, you're very welcome!!
Mmm I've heard people use everclear but I've never used it and I think it is also alcohol of some sort? Anyway, it's hard to substitute because the reason for using those products is because you need a high alcohol content so it evaporates quickly!
as usual you do a awesome job, you have a nice long list but where do you get your microwaveable bowls from?
Check the description, the link is right there under polypropylene bowl! : ) If you're looking for the small plastic containers those are in the PDF since my list was too long. Or if you go to any other bonbon design video they are linked as well.
@@BrittneeKay found a nice bowl to use, once on one of your videos you listed a Alcohol to use to clean your 2 polycarbonate molds with, whats the name of that? I had it written down some where?
It must be 200 proof FOOD GRADE ethanol! I have a link that I've researched and is safe to purchase here: amzn.to/3OoChbM
You'll see it's also very expensive! I only really use it on molds that are super tough to clean, like squares with corners where I need a little extra help! @@terryraines9952
@@BrittneeKay that's it thank so much
@@terryraines9952 Of course!
Thank you
You're welcome! 🙂
Thanks for these great information 🌺I want to ask if I use a
Portable Rechargeable Wireless Airbrush With Compressor as a beginner,would it work??!!
Thanks! I haven't tried it so I can't say for sure...but if you want to test it out you can! For long term use I really recommend a compressor and regular airbrush. If you are just getting started and will only use it a little bit it may be able to keep up.
@@BrittneeKay thanks so much 🌺🌺
of course!! : )
Brittnee, It's called a drywall scraper. :)
Haha what did i call it? I think people also call it putty scraper no?
@@BrittneeKay or a drywall knife usually called in the hardware stores
@@fritzbabler6459 Ahh yes! hehe
Hi, What is the humidity your getting in your wine cooler? I'm thinking on buying that one from Best Buy, Thank you.
The humidity gets up to about 40-50%, I haven't ever had it go above that and it seems to be going great with my bonbons! So I highly recommend. I love the spacing and the little pull out wooden shelves!
I have some round tin containers that I'm getting from Amazon can I use those to store my sprinkles in or are they going to cause my sprinkles to have a metal taste?
I’m not sure since I haven’t tried myself but I’d imagine you’ll be safe!
I have a question please
"How to protect a chocolate tempering machine from getting dirty during the tempering process." What if I used aluminum foil is it safe?
It should be safe but honestly I wouldn’t worry about it! The machines are made for chocolate and can get dirty and chocolate is easy to clean with warmth!
@@BrittneeKay thank you brittnee 😊
i have a stick digital thermometer, can i use it to detect my room temperature?
I'm not sure that will really give an accurate reading!
I like your channel 😘😘
Thanks!!
how you solve summer problem with storing chocolates? i want to start a small business like you i live in greece and its a bit warm here :D
It is very hard, I feel your pain. Luckily where I'm at, even though it gets pretty hot it doesn't get super humid and I have decent air conditioning. You definitely need to look into air conditioning and you might also need a dehumidifier. I wish I could help more, but those are the starting points!
@@BrittneeKay how about storing them in the fridge or a wine fridge?
Yes for sure! But also when creating them you will need your environment to be cool and no more humid than 50%!@@panagiotismarkomanolakis2929
🤗🤗🤗🤗🤗🤗
I like it...#❤
thanks! 🙂
Thumbnail 🥹
🥹🥹🥹
I use an airbrush for model painting....you can get a Master Airbrush for about $25, with interchangeable nozzles and needle sizes, and a Point Zero compressor for under $100, which can push up to 60 psi (plenty for tempered cocoa butter). I usually spray near an open window, with a fan blowing the vapor outside. I know this is probably not ideal for chocolate work, but it is an option.