Color Cocoa Butter for Chocolate | Painting Chocolates

Рет қаралды 61,251

Күн бұрын

Color Cocoa Butter for Chocolate | Painting Chocolates 👩🏼‍🍳✨ Today I show you how to color cocoa butter yourself! First I color cocoa butter myself using fat soluble food coloring, then I temper the cocoa butter, show you what to look for in a temper test, decorate a polycarbonate chocolate mold, then mold and unmold using white chocolate to show you what the colors look like. Enjoy!
#coloredcocoabutter #cocoabutter #chocolate #brittneekay
Check out these related videos:
👉🏻 What is cocoa butter?: • What Is Cocoa Butter |...
👉🏻 Chocolate Molds | How to Mold and Unmold Bon Bons: • Chocolate Molds | How ...
👉🏻 Types of Chocolate | Which One Should I Use?: • Types of Chocolate | W...
Click here to download my chocolate tempering charts:
😍 in color: www.brittneekay.com/chocolate-tempering-curves-colored
😎 in B&W: www.brittneekay.com/chocolate-tempering-curves-bw
Click here to download the cocoa butter tempering curve:
🤩 www.brittneekay.com/cocoa-butter-tempering-curve
Ratio:
10:1; for every 10 grams of cocoa butter you will add 1 g of fat soluble colorant (10%)
Supplies used in this video:
👉🏻 cocoa butter: amzn.to/3zTnNcl
👉🏻 Green Roxy & Rich fat dispersible color (5g): shrsl.com/41kak
👉🏻 Light Green Roxy & Rich fat dispersible color (5g): shrsl.com/41kao
👉🏻 Emerald Green Roxy & Rich sparkle dust (2.5g): shrsl.com/41kar
👉🏻 16 oz restaurant cups with lids: amzn.to/3MEWeuX
👉🏻 gram scale: amzn.to/3LcL12q
👉🏻 mini spatulas: amzn.to/3UxDlMf
👉🏻 more mini spatulas: amzn.to/3Kv1RbK
👉🏻 sieve set: amzn.to/2SmCS40
👉🏻 ThermaPen ONE digital thermometer: www.avantlink.com/click.php?t...
👉🏻 infrared thermometer: amzn.to/3rwWQqg
👉🏻 parchment paper sheets: amzn.to/3kKmqDP
👉🏻 food-safe gloves: amzn.to/3vsNH3F
👉🏻 stick blender: amzn.to/3ooQl7k
👉🏻 heat gun: amzn.to/3IGG94l
👉🏻 Callebaut white chocolate: amzn.to/3acDpez
👉🏻 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
0:51 - Supplies
1:46 - Add Color & Temper
14:22 - Temper Test
15:44 - Paint the Mold
20:38 - Create the Shells
23:01 - 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!
• Color Cocoa Butter for...

Пікірлер: 292

@BrittneeKay Жыл бұрын

What are your favorite colors, tell me down below! Also, what kind of bon bon designs do you want to see me create in my upcoming videos?

@brittneeconlin4915 Жыл бұрын

teal!

@BrittneeKay Жыл бұрын

@@brittneeconlin4915 same!

@fn1202 Жыл бұрын

There's a channel on KZfaq called SweetKitchenSkills who does some really cool bonbon designs with an airbrush and colored cocoa - I'd love to see you recreate something from that channel!

@BrittneeKay Жыл бұрын

I'll check it out! Yes I am prepared to pull out my airbrush very soon! Cannot wait to come up with so many designs!

@braiwiberg3957 Жыл бұрын

I love green, green, green, and light green.

@molove3408 Жыл бұрын

Another great creation. I love the colors.

@BrittneeKay Жыл бұрын

Thank you!! 😌💚

@kimberlyd5379 Жыл бұрын

Loving everything you do so far!! Love the description you give!

@BrittneeKay Жыл бұрын

Thanks! 😊 That means a lot!

@alimomeni4777 Жыл бұрын

Wow! Those are stunning! Thank you for the great video!

@BrittneeKay Жыл бұрын

Thank you! 😊💚🤩

@sardarmoulla7649 Жыл бұрын

Thank You a lot Brittnee

@BrittneeKay Жыл бұрын

You’re so welcome!

@Silverbutterflyart Жыл бұрын

Very Cool, love the colors.

@BrittneeKay Жыл бұрын

Thanks! 🙂😃

@christinathompson1630 Жыл бұрын

Very clear instructions, thanks Brittney

@BrittneeKay Жыл бұрын

You're welcome!

@gabrielaab1651 4 ай бұрын

Congratulation Brittnee! Good job .

@BrittneeKay 4 ай бұрын

Thank you!! 😊😊

@beuba5938 Жыл бұрын

Such nice work ♥️

@BrittneeKay Жыл бұрын

Thank you 🥹🥹🥹

@LemRo 2 ай бұрын

SOOO helpful and such pretty results!!! Thanks for sharing ❤

@BrittneeKay 2 ай бұрын

Aww thank you and you're so welcome! :)

@wiseguy7722 8 ай бұрын

I've been looking for a video like this for a while, extremely helpful. keep up the good work!

@BrittneeKay 8 ай бұрын

I’m glad you found it! Thank you!! 😊😊

@fn1202 Жыл бұрын

You're becoming my solid guide for all things chocolate. Great video!

@BrittneeKay Жыл бұрын

🥹 I'm honored! 💚

@bdw4827 Жыл бұрын

Wow, that was all new to me. That was fun.

@BrittneeKay Жыл бұрын

Thanks! 😃

@charlottecooper6098 10 ай бұрын

This was awesome

@BrittneeKay 10 ай бұрын

Thank you!! ☺️☺️

@lauraguynup4555 4 ай бұрын

Thank you for sharing your knowledge.

@BrittneeKay 4 ай бұрын

My pleasure! Thank you for your support! 🥰💓

@samargharzeddine6936 Ай бұрын

Thank you Brittnee 🌸It was an interesting video 🌹

@BrittneeKay Ай бұрын

You're welcome! Glad you enjoyed! : )

@helpgrowfood8372 Жыл бұрын

🔥❤️🔥 Great video!!

@BrittneeKay Жыл бұрын

Thanks!! :D

@kikitauer Жыл бұрын

I love this! As per usual, I can feel the inspiration setting in! I love what you did with the dark green. It never occured to me that I could add the glitter in another color 🤯 But I recently bought the Roxy&Rich baby pink sparkle so I will probably enrich some pink or violet cocoa butter soon! 😉 Your shells turned out sooo beautiful! 🤩 So therefore I already know what my next bonbons design is going to be - have to try this for myself!

@BrittneeKay Жыл бұрын

Oh I’m so glad! Thanks for the comment! I can’t wait for you to add that link glitter in, that’ll be fun!!

@elixirforlife4771 Жыл бұрын

wow so eye catchy an refreshing..............

@BrittneeKay Жыл бұрын

Wow thank you!! 😃💚

@elixirforlife4771 Жыл бұрын

@@BrittneeKay show us something with galaxy colors blues and blacks

@BrittneeKay Жыл бұрын

@@elixirforlife4771 love this! I will definitely do a galaxy asap!

@gordycummings 3 ай бұрын

Very Nice and Instructive. Thank you

@BrittneeKay 3 ай бұрын

You are welcome!

@EinfachundLecker123 Жыл бұрын

Sehr schön sieht das aus. Danke für das Video. Like 🤗👍

@BrittneeKay Жыл бұрын

Aww thank you!

@zahooryalsaeed3215 11 ай бұрын

First time to see you video I love your explanation for each step Thanks

@BrittneeKay 11 ай бұрын

Awwww thank you! Glad that you're here!!

@josephdesando2446 5 ай бұрын

Great teacher !!!

@BrittneeKay 5 ай бұрын

Thank you! 😃

@heloisaalbuquerque2419 10 ай бұрын

Maravilhoso....parabéns 🎊

@BrittneeKay 10 ай бұрын

Obrigado!

@user-jt7lk1dz3i 10 ай бұрын

Very informative. Thank you

@BrittneeKay 10 ай бұрын

You’re welcome!

@CrazyGlasses1 10 ай бұрын

I learned something new. They look great! To good to eat!

@BrittneeKay 10 ай бұрын

Awww thanks!!

@rbrookler Жыл бұрын

This is another classic chocolate instructional demonstration video. I just bought some of the items from Amazon (that I didn't have) and created my own colors. Thank you!!

@BrittneeKay Жыл бұрын

Awesome!! That’s exciting!

@user-oc9ns3pz3n 3 ай бұрын

Woow 😍😍I like it

@BrittneeKay 3 ай бұрын

Thank you, so glad! : )

@PriyaMahanta 3 ай бұрын

You inspired me a lot Because of you I understand where I was wrong while making chocolate. Thank you so much.

@BrittneeKay 3 ай бұрын

Aww so happy to hear it!! 🩵

@marisapimenta4267 5 ай бұрын

Perfeito, vc explica muito bem,com calma e detalhes. Gratidão Salvador-Ba

@BrittneeKay 5 ай бұрын

Aw thank you! ❤️❤️

@dallimomo1887 11 ай бұрын

I enjoyed it alot thanks a lot pretty

@BrittneeKay 11 ай бұрын

Thank you! You’re so welcome!

@user-lt8lp1vg2v 9 ай бұрын

❤❤❤❤❤❤❤ thank you so much

@BrittneeKay 9 ай бұрын

You are so welcome! : )

@babsydigo4581 10 ай бұрын

Thankyou it was so easy learning this skill from you u explained it so well rgankyou xt

@BrittneeKay 10 ай бұрын

Aw thank you! You’re welcome!

@passionate_about-food 3 ай бұрын

Thanks Chef.

@BrittneeKay 3 ай бұрын

My pleasure :)

@Raymonda740 7 ай бұрын

Wise advise 😊

@BrittneeKay 7 ай бұрын

Thanks!

@bhawanabhadauria8967 11 ай бұрын

Nice work

@BrittneeKay 11 ай бұрын

Thanks

@hmka4 5 ай бұрын

I appreciate it.

@BrittneeKay 5 ай бұрын

Thanks! 😀

@kartiknampalliwar8603 Жыл бұрын

You are making amazing content .. keep making amazing desserts..Love from india

@BrittneeKay Жыл бұрын

That means a lot, thanks!!!

@miniashok2600 3 ай бұрын

thank you madam for this informative video

@BrittneeKay 3 ай бұрын

My pleasure! :)

@lauraguynup4555 4 ай бұрын

I was able to temper cocoa butter using oil soluble liquid colors. I prefer your method of using powder. My first attempt at coloring lids of chocolate heart shaped boxes turned out pretty good. Lol I got excited . Take care.

@BrittneeKay 4 ай бұрын

Oh awesome! Glad it went well! Yay! 🥳

@maramfarho2129 Жыл бұрын

Your videos are like addiction to make At least one a day 😅 Thanks in advance for the information 😊

@BrittneeKay Жыл бұрын

haha I love this! I wish I could film a new one per day for you guys! I would love that! But thank you for watching, I'm so glad that you like them! 💚

@michellenidharia9267 Жыл бұрын

excellent

@BrittneeKay Жыл бұрын

Thank you!!

@lauraguynup4555 4 ай бұрын

I did have success today with coloring and tempering my own cocoa butter. Thank you very,very much Should I refrigerate my cocoa butter design before adding chocolate to form the shells?

@BrittneeKay 4 ай бұрын

Awesome! Nice job! No need to chill the decoration! Just leave it at room temperature, which should be cool, like 69-71 F. If you put it in the fridge it runs the risk of contracting too much and your decoration can actually slide out of the shell!

@Mina_merve 7 ай бұрын

Thank youu for the arabic translation ❤❤

@BrittneeKay 7 ай бұрын

Aw of course! 💚

@nssshah9322 10 ай бұрын

Your videos are very helpful. Thanks for it. I want to ask that can we use liquid colours in cocoa butter

@BrittneeKay 10 ай бұрын

Thanks, I’m so glad! The type of food color you must use has to be oil soluble. Most are powders, but I think I have seen some liquid ones. Regular food colors are usually water based and will not work. It’s best to stick with colors specifically made for chocolate work!

@nossopotedecadadia 10 ай бұрын

amei mas depois de fazer a capinha branca com o lindo colorido posso colocar chocolate escuro ou estraga tudo? peça para demorar mais um pouquinho pois muitas vezes tenho que parar para dar tempo de ler, no mais amei sua aula.

@BrittneeKay 10 ай бұрын

Espero que as legendas ajudem você, me avise se não funcionar! Sim, se você não quiser moldar usando chocolate branco, passe algumas camadas atrás do verde usando manteiga de cacau branca. Então você pode moldar em qualquer tipo de chocolate que desejar!

@donnamalone324 5 ай бұрын

Hi Brittnee! I’m a new subscriber. I absolutely love your videos. I’m also very new to candy making. I was wondering since I do not have a warming cabinet, when I’m working with chocolate and or cocoa butter and I need to keep it at a certain temp as I work could I put a heating pad on my counter (on low temp) and set my chocolate or cocoa butter containers on that to help keep it warm? Thanks!

@BrittneeKay 5 ай бұрын

Hi! Welcome, happy to have you here! 😃 Yes! You can totally use a heating pad, just make sure it doesn’t go above 32c. For cocoa butters I just keep them warm with my handy heat gun. For chocolate I usually use a warning tank, but you can also just use a heat gun for that as well!

@-rimaalasmar8062 21 күн бұрын

That's great can I ask you .which better to use this way or ready colour cocoa butter?

@BrittneeKay 20 күн бұрын

Neither are better, just personal preference! I like the convenience of pre-colored 🙂

@samirakalaji2868 4 ай бұрын

Thank you so much for this very great video, one question , what kind of paper did you put the left over chocolate on to cool down for reuse?

@BrittneeKay 4 ай бұрын

Parchment paper! ☺️

@katiereichelt4816 7 ай бұрын

Thanks so much for this video! I have some oil based food colouring (which can be used for chocolate) - would this work or should it be powder?

@BrittneeKay 7 ай бұрын

You’re welcome! 🙂🙂 It should work, it needs to be fat soluble, which I believe oil based is. But something I think it’s best to stick with brands that are made with cocoa butter specifically in mind! It’s always good to experiment though so give it a try with a sample amount and see what happens! 😃

@frankzamudio4166 Ай бұрын

Hi Brittnee. This was great. Thank you so much. Just one question. What kind of paper do you use on the counter? Thanks.

@BrittneeKay Ай бұрын

Thanks! I use parchment paper, it should be linked in my description. If not in this video I usually link it every time so you'll see it somewhere!

@Sid3kick13 3 ай бұрын

Hello, great video! I was wondering when placing your tempered chocolate onto the molds, do you first have to wait for the cacao butter to set on the molds? Also since i am w/out a heating cabinet and since you have to maintain the butter at working temp, i assume its better to temper your chocolate and have it be ready by the same time your cacao butter is ready, to not loose any temps. Whats your recommendation on what to start with to make sure you keep everything you're working with at working temps?

@BrittneeKay 3 ай бұрын

Great questions!... 1. Yes, before shelling the bonbons with tempered chocolate you need to let the cocoa butter set up. But "waiting" for the cocoa butter to set up really is misleading because it's going to set up whether you like it or not before you get a chance to mold, I promise. If tempered correctly it will set up in a couple of minutes! 2. Actually the opposite...the more things you have tempered sitting on the counter the more you're going to run around trying to keep everything in temper. I have a warming cabinet but never use it because to be honest, it doesn't do a great job. What works for me is focusing on one or two colors at a time. I tempered my first color and while I'm using it I let my second color start to cool. By the time I'm ready it's usually about cooled and then I quickly temper it and use it...and I just go on and on like that. Things can get chaotic fast and the more chaotic things are the less careful you are with tempering or keeping things in temper and then you don't end up saving any time anyway! : ) So, one thing at a time. You can still work efficient, just don't do too many things at once 3. I'm assuming your last question is about equipment? Honestly, all you need are microwave safe bowls and containers and a heat gun. Even this past Christmas making 9 designs and 9 filling flavors from home I tempered each cocoa butter with the microwave and heat gun. And I even only pulled out my chocolate warming tank when I was shelling more than 5 molds at a time. Otherwise these things just aren't necessary! Hope this helps!

@Sid3kick13 3 ай бұрын

Thank you! Your answers gave me a better understanding of how I can be more efficient when making my bonbons. One other question I had was about the color powder. Since it doesn't have titanium dioxide and therefore can't be seen in dark chocolate, what food color powder would you use to paint dark chocolate bonbons?

@BrittneeKay 3 ай бұрын

Of course! You can buy white powder (titanium dioxide) and add it to your color or you can pant the background white before molding in dark or milk chocolate. I usually use the pre-colored white cocoa butter from Chef Rubber! @@Sid3kick13

@arranbrough4624 5 ай бұрын

Thanks for the great video! If I were to temper the cocoa butter, pour it into a small bottle and let it set, could I later then submerge the bottle in warm water to melt the outer layer for use in chocolate moulds? This is what is recommended for coloured cocoa butter you buy from companies like chef rubber, but I wonder if this works for cocoa butter you temper yourself?

@BrittneeKay 5 ай бұрын

You're so welcome! Great question!! The answer is no, you must retemper your cocoa butter each time sadly haha... Chef Rubber says their cocoa butter is "super beta 6 tempered" and I don't know all the science behind that but it does seem to work to just gently warm their cocoa butters before using. But that is not the case for regular cocoa butter : )

@feryalkazim9530 11 күн бұрын

Hi Brittnee, thanks for your hard work that you put into your videos. So what will happen if I used less colour? And what about if I used the coffee hand blender to blind?

@BrittneeKay 10 күн бұрын

Thanks, you're so welcome! Less color will just give you less color! : ) 10% is a starting point but you can experiment on more or less depending on the look you're going for. For a coffee blender, do you mean a milk frother? You can definitely use that for small amounts if you're needing help distributing the color!

@sanaznaeimi8488 3 ай бұрын

Thank you for your videos. How much colour mill liquid or gel fat soluble colouring should we use? Is it the same as 10%?

@BrittneeKay 3 ай бұрын

10% is just a general rule, a starting place. In for liquid colors I would say do it by eye based on the color it produces, but less is better in my opinion because you’re adding ingredients to your cocoa butter. See my latest video on cocoa butter color tests: kzfaq.info/get/bejne/arqnnaub1Ji4e5s.htmlsi=ivcP7gK4fj_Gg-ir

@DimpleJain-jp9cf 8 ай бұрын

Hiiii love this simply grt❤ N can liquid colour instead of dry colour

@BrittneeKay 8 ай бұрын

Thanks! I think there are some liquid colors available but make sure they are made for chocolate, you can’t just use any kind. They must be fat soluble 🙂

@nakahara2sunako7 4 ай бұрын

Hi Britnee. I just want to know what can I do to bring up the working temperature of the cocoa butter since I don't have a heat gun? Thanks.

@BrittneeKay 4 ай бұрын

If you have a blow dryer (for your hair) you can use that! : ) If you don't have that then you can use a hot water bath or double boiler, but you need to be very careful of any water and also that the temperature doesn't come up too high!

@pbeckerle Жыл бұрын

Wow it looks easier than I imagined. What flavor of filling are you planning on using?

@BrittneeKay Жыл бұрын

Yeah it isn’t too bad if you follow the steps! I actually didn’t fill these ones but they would be nice with something like I think 😋😋

@christopherwall8888 27 күн бұрын

Hej Brittnee, Been enjoying your videos and have started experimenting. I tried to do a multi- colored white chocolate shell and tried to color cocoa butter with some Roxy & Rich powders (50g cocoa/5g powder). Wiped my molds with vodka before hand. When I unmolded the bonbons some of the cocoa butter coloring remained in the molds. I'm trying to trouble shoot the problem and wonder if you have any suggestions. I did lose track of the cocoa butter while in micro . I feel i could have schorched it/ lost temper? Do you think i can still use this colored cocoa and re- temper or should it be tossed. Sincerly, Fan in Sweden, Chris

@BrittneeKay 25 күн бұрын

Hi thanks! Hard to know exactly but yes my guess is the cocoa butter is out of temper somehow when you put it in the mold. Don’t throw it away yet, maybe try the full process again and see if you get the same result. If your mold was clean and you kept the mold cool throughout the whole process things should have been fine!

@lauraguynup4555 4 ай бұрын

Giving this a go tomorrow. Fingers crossed. Lol

@BrittneeKay 4 ай бұрын

Oh awesome! You've got it!!

@cakesbyandreagonzalez6708 8 ай бұрын

Hi thank you for this amazing video , can you please she’s what brand of paint are you using ?

@BrittneeKay 8 ай бұрын

Aw thank you! Yes, both greens I used were Roxy & Rich, they should be linked in the description!

@arialf9637 10 ай бұрын

Excelent explanation. do you know if it's the same method to do this with an airbrush?

@BrittneeKay 10 ай бұрын

Yes it is! After you temper it warm it more to the upper end of 30 C so it stays more fluid and warm as you spray in the airbrush!

@enricolinden1615 6 ай бұрын

When you colour the molds, are you keep these in the fridge, before you start to colour? That means, are the molds cold by the colouring?

@BrittneeKay 6 ай бұрын

No I don't keep my molds cold in the fridge. I just use my molds at room temperature, but your room temp does need to be cool...around 69-71 F if possible.

@sharonmaher6208 11 ай бұрын

Can you add cocao butter to chocolate to temper it ? The colours are amazing, so beautiful , keep those videos coming.😊

@BrittneeKay 11 ай бұрын

Thanks! Yeah there is a way to do that! I will make a video soon on it! 🙂

@lynnetonita2785 2 ай бұрын

Love your videos- I find them the easiest to follow. I painted my moulds with the colored cocoa butter, let them set up, and filled the moulds. When i poured out the excess chocolate, it didn’t adhere to the cocoa butter. Any idea what I did wrong?

@BrittneeKay 2 ай бұрын

Are you saying that the warm chocolate just ran out of the mold and off the cocoa butter, leaving no shell?

@palitatwipatotai4325 2 ай бұрын

Hi Britney about infrared thermometer gun I have question it accurate than cooking thermometer?

@BrittneeKay 2 ай бұрын

They both work just fine! But I have switched to this one and I love it! www.avantlink.com/click.php?tt=cl&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=9dbfe4a4-ad79-45f2-9709-8a889f9521d9&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F

@sheenamittal1415 2 ай бұрын

Hey chef… I am a new subscriber, I have a query, for how long you rest the Mould after colouring, and before pouring the chocolate?

@BrittneeKay 2 ай бұрын

You can fill the mold essentially right away. By the time you temper your chocolate your cocoa butter decorations will be set up enough at a cool room temperature to fill the mold!

@Tarrosion 6 ай бұрын

Do you encounter any problems with calibration of the infrared thermometers? I have two infrared thermometers, one from thermoworks specifically listed as a "cold zone" thermometer accurate at tempering temperatures, and I find both tend to disagree with a thermapen actually in the chocolate by a few degrees. I'm wondering if something about the shininess of melted chocolate affects how the infrared thermometer measures?

@BrittneeKay 6 ай бұрын

I haven't ever had trouble with my infrared thermometer, but just for accuracy I have been using my thermapen almost all the time now. It measures in the internal temperature where the infrared only measures surface. Maybe that is the discrepancy you are finding, just because it is the surface.

@samiya630 6 ай бұрын

Can we use gel colours too? Or just the powder one.

@BrittneeKay 6 ай бұрын

There are gels but they must be made for chocolate and fat-soluble. I find I like powders best.

@liesleven8032 8 ай бұрын

I love you and all your videos. My cocoa butter is a lot thinner which causes it to run in the mold when i try to make a design. Any idea why this is? Its 100% cocoa butter and it tempers correct because it does go hard and comes out of the mold just fine. But the designs always fail because its too runny. Any idea what could cause this? Thanks so much in advance!

@BrittneeKay 8 ай бұрын

Hmm that is interesting! It sounds like it might be a bit too warm. What temperature are you warming it to before working with it? Also are you adding colors to it? Adding color using powder should thicken it up a bit as well. Also, what brand are you using, just curious?

@tbkk100 3 ай бұрын

I was wondering if you have tried using liquid colors? Thanks

@BrittneeKay 3 ай бұрын

You can use liquid if they are compatible with chocolate, but I like to stick with colors that are made specifically for cocoa butters. Using a liquid is adds fluidity to your cocoa butter and I've heard of people's cocoa butters running in the mold after shelling and I wonder if that's why :/

@farahabdulsamad7068 2 ай бұрын

Hi Brittney , I have a question regarding coloring couverture chocolate. How can I color couverture chocolate to be used as drizzle on un molded chocolate bonbons?

@BrittneeKay 2 ай бұрын

You can use either powder color or oil based liquid color! I recommend powder like this one! Just blend it in good with an immersion blender once you heat it then temper it!

@farahabdulsamad7068 2 ай бұрын

Thank you 😊 I will try that

@BrittneeKay 2 ай бұрын

Of course!! : )@@farahabdulsamad7068

@lauraguynup4555 4 ай бұрын

Good afternoon. Hope your Sunday is going great. My question is can I use my oil based liquid chocolate colors in making colored cocoa butter?

@BrittneeKay 4 ай бұрын

Thanks, you too! I’m not sure, it depends. I like to stick to brands that are specifically made for chocolate. It needs to be fat soluble. But, there is one way to find out and that is to test it! 😉🤩

@lauraguynup4555 4 ай бұрын

@@BrittneeKay These are made for coloring white chocolate. I am going to try a small batch. I will let you know how it goes.

@BrittneeKay 4 ай бұрын

Oh cool! Then it should work I believe. What brand is it? @@lauraguynup4555

@lauraguynup4555 4 ай бұрын

@@BrittneeKay Choc-Elite from The Sugar Art. Ingredients read organic coconut oil,Yellow 5,Blue 1Lake and Sunflower Lecithin (the color is green)

@BrittneeKay 4 ай бұрын

Nice!@@lauraguynup4555

@nakahara2sunako7 4 ай бұрын

Hello. Can I use a paintbrush to make those swirls instead of my finger?

@BrittneeKay 4 ай бұрын

Yes of course!! :D

@MrLinney36 4 ай бұрын

If you use dioxide what is the ratio please many thanks for the fantastic videos

@BrittneeKay 4 ай бұрын

I would say that if you're using it with another color to make it opaque add about 2% 🙂

@sandramockel7429 29 күн бұрын

Hallo Brettnee, wenn ich die Temperierte Schokolade wieder fest werden lasse und im Kühlschrank aufbeware muss ich sie beim nächsten mal wieder neu Temperieren ? Danke für deine tollen Videos Sorry ich bin aus Deutschland und kann nicht so gut English

@BrittneeKay 27 күн бұрын

No problem! Yes, temper your chocolate each time before using 🙂

@sandralee7618 9 ай бұрын

I can not figure out if the Roxy and Rich dispersible food coloring has titanium. I want to do dark chocolates. Also, can the colors with titanium be used with white chocolate?

@BrittneeKay 9 ай бұрын

The Roxy and Rich colors I used here do not have titanium which is why they are a bit translucent. And I don’t think any of them come with it either, I think you have to mix it in yourself. I’ve been using precolored colors from Chef Rubber which already have it added and it’s so convenient! And yes you can use titanium with white chocolate!

@Black_Samurai-fish 6 ай бұрын

Why not use silicone molds? Thank you for your videos. I very much enjoy them.

@BrittneeKay 6 ай бұрын

Silicone are flimsy and hard to work with! Once you learn polycarbonate you won’t go back! 🙃

@ettoredimolfetta4773 11 ай бұрын

Ciao molto brava posso sostituire il burro cacao con l'olio di semi grazie

@BrittneeKay 11 ай бұрын

Thanks!! No, cocoa butter is one of a kind, to get this result you need to use cocoa butter.

@angelvaldovinos4123 9 ай бұрын

Very helpful video. I have a question. So I’m trying to color my cocoa butter and it’s just too runny when I temper it. I am using an oil based food coloring, is that why?

@BrittneeKay 9 ай бұрын

Hmmm probably! You should use food color specifically formulated for chocolate, usually it’s labeled fat or oil soluble. It is a liquid not a powder?

@angelvaldovinos4123 9 ай бұрын

@@BrittneeKay yes it’s a liquid but it’s oil based and it dissolves in cocoa butter. I think the coloring thins it out though because when I try to swipe it on my mold it just runs down the sides. I have no idea if the coloring has anything to do with it.

@BrittneeKay 9 ай бұрын

Yeah it may just be that it is liquid. Even though it is oil-based it most likely isn't formulated for cocoa butter. I would stick to powdered colors that are specifically for cocoa butter!@@angelvaldovinos4123

@ivannaivanova8542 Күн бұрын

i temered my cocoa butter but it is too runny and slipps to the bottom of the mold. What should I do?

@BrittneeKay Күн бұрын

Use it at a bit cooler temperature so it’s a little thicker 🙂

@Rahul_active07 6 ай бұрын

What should be the temperature of chef molds?

@BrittneeKay 6 ай бұрын

A cool room temperature between 69-71 F is great to keep your molds and you can just simply use them at that temperature.

@elizabethlindor9512 4 ай бұрын

can you also use liquid food coloring made for chocolates or it has to be powdered? for the cocoa butter.

@BrittneeKay 4 ай бұрын

I recommend only using colors made specifically for cocoa butter, especially liquid because it can mess with the consistency of your cocoa butter and how firm it sets up. I say don't bother with liquid, either buy precolored cocoa butter or stick to brands like Roxy & Rich powders. :)

@elizabethlindor9512 4 ай бұрын

@BrittneeKay awesome! Thank you for getting back to me so quickly, I really appreciate it! Whenever I'm about to work with chocolate, I binge all your videos as a guide. Thank you, for your videos. Thank you, for you!

@BrittneeKay 4 ай бұрын

You're so welcome! Aww that makes me so happy, thank you! 😊@@elizabethlindor9512

@elizabethlindor9512 4 ай бұрын

I forgot to ask last night. Is there a video for tempering white chocolate? I know the Temps are slightly different than milk and/or dark?

@BrittneeKay 4 ай бұрын

No I don't have a specific white chocolate video...but I do have tempering charts that I follow that I've linked in all of my latest videos! So you can use the seeding method and follow the temps for the white and you'll be good! :D@@elizabethlindor9512

@rosieevans4640 2 ай бұрын

If I am going to use Candy color from colormill to color the mold, do I still need to mix the color with cocoa butter? or Can I apply the color directly to the mold?

@BrittneeKay 2 ай бұрын

Definitely mix it with cocoa butter! If not it's going to sit in the mold and the finish of the chocolate won't be shiny. Also, as a side note, I recommend using a powdered color rather than the colormill liquids. People have problems with that thinning out the cocoa butter too much and it running in the mold.

@rosieevans4640 2 ай бұрын

@@BrittneeKay Thank you so much. Could you pls recommend the brand of powdered color?

@BrittneeKay 2 ай бұрын

Roxy and Rich is great! You can find it sometimes on Amazon or on BakeDeco. If you want a recommendation for precolored cocoa butter I love Chef Rubber!@@rosieevans4640

@rosieevans4640 2 ай бұрын

@@BrittneeKay Thank you. I enjoy your videos a lot. Extremely helpful

@BrittneeKay 2 ай бұрын

Thank you!! I'm so glad! @@rosieevans4640

@PriyaMahanta 2 ай бұрын

I have few questions about colouring the chocolate moulds....I've oil based colour but it is in liquid form so, how do I used them? do I used coco butter with those colour?

@BrittneeKay 2 ай бұрын

I don't recommend using liquid food color...people have problems with it causing their cocoa butter to be too runny and not setting up and then running out of the mold when shelling with chocolate. I highly recommend buying pure powder colors. Check out this video: kzfaq.info/get/bejne/arqnnaub1Ji4e5s.htmlsi=3-QwFCnapoFmQmwV

@PriyaMahanta 2 ай бұрын

@@BrittneeKay thank you Is silicone mould are good to use or polycarbonate mould ones? How I can use lemon extract?

@BrittneeKay 2 ай бұрын

@@PriyaMahanta Yeah! I recommend using polycarbonate molds, they are the best! You can use lemon extract to apply gold leaf or mix edible luster paints!

@PriyaMahanta 2 ай бұрын

@@BrittneeKay thank you so much 😊 You are awesome and gracious

@BrittneeKay 2 ай бұрын

@@PriyaMahanta Of course!

@borzchannel 6 ай бұрын

How do you store your remaining cocoa butter chocolate? If you put the molded colored chocolate in the fridge for 20 minutes, does it melt in your hands?

@BrittneeKay 6 ай бұрын

I store the leftover cocoa butter in that same plastic container with the lid I temper it in. It keeps in a cool room temperature in the pantry away from sunlight. A cold chocolate won't immediately melt in your hands...but eventually it will because your body temperature is too warm for chocolate :)

@borzchannel 6 ай бұрын

Thank you for your answer. all tempered chocolate when put in the fridge for 20-30 minutes it will easily melt without touching it?

@BrittneeKay 6 ай бұрын

No it won't easily melt, it will eventually melt if you let it sit in your hand. Properly tempered chocolate will take longer to melt in your hand, but all chocolate will melt. The fridge just makes the chocolate colder which will slow down the process more but won't stop it@@borzchannel

@Rahul_active07 6 ай бұрын

What is cocoa butter used for mixing colors?

@BrittneeKay 6 ай бұрын

What or why? Sorry I don't understand the question : )

@docacuwatson 4 ай бұрын

Where do you get the marble slab?

@BrittneeKay 4 ай бұрын

I think I linked it in the description, check it out! If not I can't remember off the top of my head :/

@Dhaanikitchen 2 ай бұрын

Which degree is exactly perfect to add colours???

@BrittneeKay 2 ай бұрын

Mix them in at the top temp of the cocoa butter, so between 40-50 C is great!

@user-mc8xz6vk6h 10 ай бұрын

VIDEO REQUEST: Great video thank you nice and straight forward. Can you do a video or link to a video that shows the next step to add into milk, dark, and white chocolate to temper it. Also a video on how to thin down the chocolate to dip things like ice cream bars. Thank you so much your straight forward informational and instructional videos! …what’s your thoughts on the ezzetemper machine thingy. Sorry I don’t know how to spell that name. it basically looks like a basic melter to the set temp for the correct crystals. Thank you so much!

@BrittneeKay 10 ай бұрын

Great suggestions! I have a running list and I will add your ideas to it!

@BrittneeKay 10 ай бұрын

I haven’t used the EZ Temper machine yet myself but I’ve heard amazing things about it! Another future video idea as well! 😃

@user-mc8xz6vk6h 10 ай бұрын

@@BrittneeKay thank tou

@user-mc8xz6vk6h 10 ай бұрын

You*

@user-mc8xz6vk6h 10 ай бұрын

@@BrittneeKay or something similar that’s perhaps a cheaper way to do it. I’ve been doing it manually like your method for a week now and it’s working great. Thank you. I just would like perhaps a similar method to the easy no fuss machine. Also perhaps some alternative ways to use the cocoa butter? Example that video request for dipping ice cream bars or other applications for it with chocolate. Thank you so much. Enjoy your videos because they get right to the point!

@lauraguynup4555 3 ай бұрын

After my chocolate set it felt greasy where I painted with cocos butter. Is this an indication that my cocoa butter was not tempered correctly?

@BrittneeKay 3 ай бұрын

Hmm yeah sounds like it may be a bit out of temper, it should be hard and not melt immediately in your hand

@rbrookler Жыл бұрын

You are using Roxy & Rich powder. How is Chef Rubber powder?

@BrittneeKay Жыл бұрын

I haven’t tried it yet but I will test it for you in a future video!

@BrittneeKay Жыл бұрын

But, Chef Rubber has a great reputation so I am sure it’s great! I currently have some of their premade colors in the bottle

@user-mu8xs9sr3n Жыл бұрын

What is your room temperature? Can we make them at room temperature of 30 celsius?

@BrittneeKay Жыл бұрын

Room temperature needs to be around 21 degrees C. Chocolate doesn’t like warm or humid ☺️☺️

@lauraguynup4555 4 ай бұрын

Really wish

@lykawilang8734 10 ай бұрын

Can I add more than 10% of color to intensify it?

@BrittneeKay 10 ай бұрын

Yes you can. They are formulated for about 10% so it isn’t needed. If you want them to be opaque you will need to add some white to it, just FYI. Hope this helps! 🙂

@lykawilang8734 9 ай бұрын

@@BrittneeKay thank you for that info❤️ umm what brand of cocoa butter are you using?,I bought a natural cocoa butter which smells amazing but the taste is to strong that it alters the taste of the chocolate bon bons🥲

@BrittneeKay 9 ай бұрын

Ohh interesting. I believe the brand I used in this video is Callebaut. Lately I've been using Chef Rubber pre-colored cocoa butters which are super convenient and I think tasteless. :) @@lykawilang8734

@poochieandcoe3600 3 ай бұрын

Hi Brittnee! I tried doing this, is it normal that the coloured cocoa butter pools in the middle? Also, I chill for a few minutes to set. It sets.. BUT! When I put my tempered white chocolate and tap it, it ALWAYS comes off with the white chocolate.. 😢 I am sooooooooo desperate.. I really don’t know what’s happening. My white chocolate is always at 29-30C. I temper only through microwave..

@BrittneeKay 3 ай бұрын

Do you mean your cocoa butter pools in the middle when you put it in the mold for decorating? Hmm what temperature do you use it at for decorating? Are you using powdered color to color your cocoa butter? And what brand of cocoa butter are you using? A lot of people have told me they have this problem of the cocoa butter melting in the mold and coming out with the chocolate when shelling and I want to get to the bottom of why!

@user-wp8gk7iw1q 3 ай бұрын

I use Colour Mill fat soluble.. The brand of cocoa butter is Honest Goodness from here, Australia.. The coloured cocoa butter pools in the middle because it's too runny.. My temp is 27C to 30C.. It sets but it comes off too when I tap off.. Thank you so much tor replying!!!!!

@user-wp8gk7iw1q 3 ай бұрын

Yes it pools when I am already painting on the mould.. Thank you so much, Brittnee! 🙏

@BrittneeKay 3 ай бұрын

My guess is that it's because you're using liquid color! I really think this is why people are having this problem...most people I ask that have problems with running cocoa butter is because they're using a liquid! Try using your exact same process but use powders! Or try precolored cocoa butters, they're my favorite! And check out this video of mine if you haven't yet! kzfaq.info/get/bejne/arqnnaub1Ji4e5s.html

@poochieandcoe3600 2 ай бұрын

Hi Brittnee! I will try powder next. Thanks for the advice!:) You are the best! Also, would like to share how I fixed my issue with my coloured cocoa butter coming off along with my melted chocolate when I tap it when shelling. I tried leaving it for an hour at room temperature after a quick chill. It never comes off anymore..:) God bless you more for sharing your skills to us newbies!🙏🏻

@reatigajewelryart4345 Ай бұрын

Can I use silicon molds?

@BrittneeKay Ай бұрын

I haven't used cocoa butter with silicone but I've sure you can. I don't recommend silicone though because they are so flimsy which makes them hard to work with. Also if you use silicone and cocoa butter and move the mold you could end up cracking your cocoa butter. So I recommend using polycarbonate if you can, if not work with what you have! : )

@reatigajewelryart4345 Ай бұрын

@@BrittneeKay Thank you so much, you're very kind.

@BrittneeKay Ай бұрын

@@reatigajewelryart4345 Of course! :)