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Either one depending on preference and any flavor combinations you’re doing! I prefer dark for truffles ☺️

@@BrittneeKay Thank you so much! And do you have a preferred method to clean the molds? I have a brazilian BWB mold and they say to not use soap in the instructions, I believe they ask to use alcohol in the soft plastic

@@julieschanel I always use soap whether it be plastic flimsy molds or polycarbonate molds, I don't see the harm. you can use food grade alcohol or vodka to polish the molds. You can also use cheesecloth, cotton pads, or a microfiber cloth to help polish without alcohol if you want. ruclips.net/user/shorts_trSmLCs88U?si=3yAEpE86GcW-fuGG

Haha yeah weird… 😂

Oh no, don't worry, we'll get it fixed. Will you email me at brittneekaybakes@gmail.com and tell me which email you want me to send the PDF to and I will send it to you directly! : )

Aww so happy to hear that, welcome! You will love chocolate more and more as you learn because it's so fun! Oh that is great that you live in a cool environment, that makes working with chocolate much easier! As for shelf life, it is a more detailed topic because technically you can't ever truly know unless you test the water activity. Also each filling is different. In the beginning don't worry too much if you aren't selling your bonbons. Just treat them like any other treat you'd make and eat them or share them within a reasonable amount of time! I'm hoping to dive a lot deeper into shelf life on my channel within the next year!

Of course! Thanks for watching! 🫶🏻

Aw you are so sweet, thank you so much! Your comment made my day! 🥹 Yay I can't wait for you to get your wine cooler for Christmas, great idea! 🤩

Glad it was helpful! ☺️☺️

Are you looking for how to shell the chocolates with the blue decoration? This is just the filling video, the decoration tutorial is also on my channel: ruclips.net/video/BZUwkxPu59M/видео.htmlsi=pKQR0J-CtTPfdDQe

Oh ooops! Do you mean you typed in the wrong email for the newsletter or didn't write down your password for creating an account? 😄 We can get it fixed I think if you tell me which! :D

@@BrittneeKay you got it fixed already 🤣 you’re my champ 🥰

@@beuba5938 oh! i don't know how! i didn't do anything! so everything is working!? 😄 yay!

Nice! Oh hehe yeah, it's the weirdest little details that can make a difference!

Oh haha I love this! Thanks for typing that up! 😄

Aww I'm so glad! Never too late, glad to have you here! ❤️

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You're so welcome, thanks for the support! 🙂

You can go ahead and buy now if you want the $7 price! I'm going to send my customers from the first 3 days the colored version as well for free as a thank you! 🙏❤️

​@BrittneeKay Thanks! Wow! You replied so quickly. Thanks for that, too. I love your humor, and I believe that charm is part of what makes you a great teacher!!! I had already decided to grab the pdf. I thought maybe this was an opportunity to add my own colors

Aw thanks so much! ☺️ and thank you for the Venmo gift, that is seriously so sweet! Oh yes that is a fun idea too! You can have fun coloring the images in yourself as well! 😃

I hope you love it! Thanks so much for your support! ❤️

Aw so happy! Thanks so much for your support! I hope you love it!

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Oh how fun! That's a great idea, I bet that little mallet works great!

You're welcome! 🙂

Oh yes that is always frustrating! Most fillings I would say are best when you pipe them right into the bonbon, rather than store them first try to rewarm and pipe them after. So the advice is that if you think you will have extra, always have some extra shells at the ready to put leftover fillings in. Then you can eat those or freeze them! They don't have to be anything special or decorated. If I am making a lot of flavors and I'll even have enough leftover filling for like 5 bonbons I'll shell a couple molds without decoration and use those for leftovers and just share those bonbons! If you don't want to bother making extra shells, you can buy some hollow truffle shells for leftovers. I've never done it myself but I know people do it!

Ahh you answered the bit about storing finished bonbons in your video 😊

Aw thank you so much! I appreciate your support so much! hehe I'm glad you like the illustrations, I had too much fun drawing them! You know, I've heard people online saying things about wine coolers being humid but I wonder if just depends on the cooler or location. I have never had a problem at all with mine! It could be because I live in Utah, which is pretty dry...or it could be the particular one I own, I am not sure. I always keep one of my little thermometers in there to keep an eye on the levels and it's always stayed under 50%. Even if it's up to 50% bonbons are fine to store in there. I do store my shells in there along with my final bonbons! Now that I have the wine cooler I use it for all storage except for right before I unmold the chocolates, then I use the regular refrigerator!

Thank you!! 😃

Oh that is awesome, so glad you learned something new! Thank you! ❤️

Thank you! 🥲

Thank you so much!!! ❤️ Oh I am so happy to hear that, nice work! Thanks for the support!

Thank you, glad you enjoyed! Oh yes sometimes the most simple thing can save so much hassle!! Oh yes! I love the shiny bottoms too and also using transfer sheets too for a cute surprise! 🤩

@@BrittneeKay totally agreed! although literally 3 days ago I made bars with transfer sheets and put one on the chocolates the wrong way haha 🤣😅

@@fn1202 oh hahaha yes! have to be careful about that 😆

You're so welcome, thank you for the support! ❤️

Of course! : )

Thanks!!

It shouldn’t be too bad! Just run quick but don’t trip!! 😂

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Thanks!!

You're so welcome, thank you for watching! Yes it should work for that, you'll want the pressure up high (80psi) and most likely open the also the air flow to max and paint flow max too!

@@BrittneeKay thank you very much for your reply. Now I don't have to buy spray gun and air brush separately. You are a gem.

@@maryamsameen2847Oh yeah! Unless you are doing major production I think you're good with just an airbrush!!

It should stay in temper for quite a while as you work, but if you're running into the problem of it getting super thick and unusable that is because as it sits it continues to develop stable crystals. To balance that out, take a heat cut and warm up the surface and edges and then stir it altogether again. This essentially untempers the top layer and decreases the amount of beta crystals in the chocolate. Hope that helps!

Can you clarify the heat cut? And warm up time wise?

@@user-dn2gv3qi8k Oh so sorry that was a typo! It should say heat GUN! So just take your heat gun and warm up the top layer. With experience you will learn how much to heat based on the viscosity of the chocolate...because the more stable seeds in your chocolate the thicker it gets. To start, just run over the top with the heat gun and stir it well. How much you heat it depends on how long it has sat and developed. This part isn't a perfect science or measurable. But as you let your tempered chocolate sit you want to keep moving it and also heating it in order to keep it in temper. To be honest, unless you are making a ton of chocolates you don't really need to hold tempered chocolate for very long. Before each step of the process temper chocolate, use it, and then store it again for future use!

Omg thank you so much. I love your videos.

@@user-dn2gv3qi8k Aw thank you!! You're so welcome!!

Depends on the use! Sometimes it’s nice to have paint rather than dust

This is my cheat method, you can buy the brick of caramel. Now I always make my own

Yes you need to temper couverture chocolate but compound chocolates just needs to be melted, it is already stable. Check out more of my videos and I share so much more info!

Aw thank you so much! 😊☺️ So glad you’re learning more each time, that’s my goal! 🩷

Mmm sounds like a great suggestion! 😋

Thanks!!

Thanks so much! :)

I'm so glad! ❤️