How to create super glossy and coloured moulded chocolates and hollow figures?

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How to create super glossy and coloured moulded chocolates and hollow figures?

Рет қаралды 172,857

7 жыл бұрын

Learn how to apply bright colours and a wonderful gloss to really make your moulded chocolates and hollow figures stand out.

Пікірлер: 61

@dudicohen3624 Жыл бұрын

The most charming there is. Chocolate shop. Love videos and learn from them..

@emilyvannes4976 3 жыл бұрын

I have become obsessed with trying to make colored chocolates; they are so beautiful and you make it look too easy. Given that I am not a professional, I do not have an air brush, and will be trying to paint the mold with a brush. My question is: what is the best technique to use when trying to brush the color into a rounded mold (like yours) so that it does not puddle at the bottom of the mold? I have used raw cocoa butter with oil color with great results when doing "free form" designs, splattering with multiple colors. But, now, I would really like to make a solid color in my mold. Past issues: 1. using too much cocoa butter so it puddles at the bottom. Should I let the cocoa butter set and then slip the mold over to let the excesss out? 2. waiting too long to apply the cocoa butter; so it is a pasty mess. 3. applying cocoa butter too early when not tempered (soupy mess). Based upon your video (thank you so much for this video!! :) ) and because I will be using a paint brush, how long should I allow the cocoa butter to set before pouring the chocolate? Thank you so much. This video is so helpful!

@stinkyjoe4720 2 жыл бұрын

hi i work painting chocolates at a kitchen in NY. When we paint, we flip the molds upside down if there are any puddles (and let them set that way). You can tell that they will be set if they do not look "wet" anymore. It can take any amount of time to set and will be based on your environment. I would recommend investing in professional colours like chef rubber brand.

@shwetsanand 6 жыл бұрын

Hello Chef, I often see your videos of chocolate creations. Love your amazing work. Can you please advice on which Spray gun to use for best results. Correct specifications/brand/model no will help me to achieve the same results. Please advise. Thanks a lot.

@jgilly3362 4 жыл бұрын

Mate get advice from them direct call them

@andreakomlosi6760 9 ай бұрын

No one talks about what the room temperature needs to be. I expect this affects the final result of the shine as well, right?

@gopalitripathy8850 2 жыл бұрын

Excellent.

@icedgems6651 7 жыл бұрын

Could Callebaut please provide us with some recipes for fillings or show us fillings we can buy to use?

@Callebautchocolate 7 жыл бұрын

Hello! Please find our full list of fillings here: bit.ly/2rtlDhj And if you're interested, please visit our "where to find Callebaut products" section on the menu. If you would like some recipes for fillings instead, please visit our Chocolate Essentials recipe section on our website to find the best filling recipe for your needs. Don't forget to share your results with us on Instagram @callebautchocolate !!!

@icedgems6651 7 жыл бұрын

tried to claim my free Sustainability Tools from the website but you do not ship to the uk :(

@icedgems6651 7 жыл бұрын

What temperature should my fridge be as sometime i see sweating?

@Callebautchocolate 7 жыл бұрын

Ideally, the temperature of the fridge should be 16°c with a humidity control of 60%.

@karlvella7627 6 жыл бұрын

Designacraft 1

@todor55 4 жыл бұрын

Thanks!

@zaureyyubov Жыл бұрын

Would be nice to know the exact model of spray gun and nozzle size and pressure (BAR). thanks

@goutammajhi2894 Жыл бұрын

Thank you sir

@iPat6G 7 жыл бұрын

What is the advantage of using the spray gun in this application? It seems like a lot of troubles having to keep the gun warm at various stages; not to mention the cleaning up afterward. Wouldn't the traditional way of brushing the cocoa butter on be as effective and a lot easier?

@yuliafedchenko6117 2 жыл бұрын

Would you tell me please, at what temperature was your spray gun preheated in the melter?) Thanks for your answer

@99bcm 4 жыл бұрын

Best tutorial everrrrr

@poornimagupta6153 5 жыл бұрын

Sir i like your video. i also try to do the same but i wont get the SHINE. i make the cocoa butter color as you shown in video but i wont get the GLOSEE SHINE what you have. please help me out . Thanks.

@neighborhoodtatum6801 5 жыл бұрын

Buffing your mold might help! Apply a little bit of heat to your mold, then take a cotton ball and gently swipe the inside cavity. You might also try using plain cocoa butter, melting it down, and with a cotton ball, try putting a small amount in each cavity, then buffing it.

@Callebautchocolate 5 жыл бұрын

Hi there - thanks for the question! You best need to temper the cocoa butters with movement with a brush or with a finger. Or if the cocoa butter is a large volume, melt the cocoa butter to 40 / 45'C, then poor the cocoa butter into a disposable piping bag - cool the butter with movement over a cool table top surface to 29' / 30' degrees, cut the tip of the disposable piping bag and pipe the tempered cooled cocoa butter back into the original container. For the shelling / lining of the moulds the chocolate needs to be tempered. We hope that advise makes sense - if any futher questions, please do not hesitate to reach out to us! Best regards.

@vaclavkijonka1895 3 жыл бұрын

Hi Callebaut Chocolate! Thank you for the valuable tips. I wonder wouldn't it be better, with more control over the process, to actually TEMPER the cooca butter with color (45 - 28 -31°C)? This rolling in piping bags looks a bit like a shaman's method. I does have some underlaying idea, but still... No offence, just wondering :) Thanks!

@theauthenticthaiculinarycl873 5 жыл бұрын

Hi just loved ur video thanx!! Also had a question can I add candy colors to cocoa butter colors instead of fat soluble powder, thanx in advance !!

@user-zq5ek4et1e 4 жыл бұрын

Спасибо! Как разводить кандурин? Добовлять порошком или со спиртом?

@shabanasyed3458 4 жыл бұрын

Can we color the mould with finger or brush instead of air brush

@Cakeduppo 3 жыл бұрын

Can we brush the coco butter if we don’t have airbrush?

@johnathansawyer8736 3 жыл бұрын

What type of chocolate do you use for the shell? When you say crystalized chocolate, how do I know if the chocolate is crystalized? Which of Callebaut's bags should I buy?

@GrowingDownUnder 2 жыл бұрын

dark chocolate will always be most shiny because less dairy in it...but you can mix your own ratio of dark with milk choc

@adaylmaz8930 3 жыл бұрын

Where can we get this chocolate mold, where can we buy the big egg container?

@joebiggleywopper6110 2 жыл бұрын

How did you turn the cocao into liquid? I've tried and it just burns?

@bikescene877 5 жыл бұрын

what kind of airbrush gun do you use and where can I buy one? I see a lot of different types but I really like this one with the removeable cups

@Callebautchocolate 5 жыл бұрын

Hi there. We notice that many of you are curious abou tthe equipment we use, so yes happy to share: We have used here an old one and it comes from a company called SATA. The new ones we use in the Chocolate Academy centres are from Iwata LH-80. Hope this helps. Best regards!

@suraduneshmand5704 3 жыл бұрын

👍 👍 👍 عالی

@dimplesachdev2061 2 жыл бұрын

How to do pre crystallise

@a.sarkar147 3 жыл бұрын

Can i use normal unsalted butter in place of coco butter?

@natlions Күн бұрын

@jgilly3362 4 жыл бұрын

Hello I want to buy moulds do Callebaut sell moulds ?

@madhvibhagvani 6 жыл бұрын

Replacement for cocoa butter Brand u use for food color

@jaiveersingh9829 6 жыл бұрын

i tried to make these but it doesnt work ( the cocoa butter gets stick to the mold and chocolates comes out clean. m i doin sumthin wrng

@Callebautchocolate 6 жыл бұрын

Hi Jaiveer, thanks for reaching out to us. The issues can have several causes, and it's hard to judge with the little information available. Possibly you applied the cocoa butter in moulds which are too cold? Or maybe you did not properly pre crystalize the spraying mix? Let's try to check if these two elements are done 100% correctly, to figure out where the issue might come from. Best regards.

@CecilTimPappoe 6 жыл бұрын

What brand of powder food color is that?

@Callebautchocolate 6 жыл бұрын

Hi! We would kindly recommend IBC (www.ibcbelgium.com/) or Mona Lisa (www.monalisadecorations.com/en-OC).

@CecilTimPappoe 6 жыл бұрын

Callebaut Chocolate thank you very much

@azziboutaghane9313 5 жыл бұрын

possible powder

@dimplesachdev2061 2 жыл бұрын

Qty of coca butter??

@AshrafAnsari-ll8he 6 жыл бұрын

Can we do coloring by brush

@Callebautchocolate 6 жыл бұрын

Hi @Ashraf - The answer is yes, but please know that the result will be less glossy. With a brush the cocoa butter layer will be less even; this creating bright and dull spots on the eggs. This means, you can use a brush to create different effects, which will be good to see also. Hope this info helped you out. Don't hesitate to get back to us, or to check if you can join one of our courses @ one of our Callebaut CHOCOLATE ACADEMY centres

@Callebautchocolate 6 жыл бұрын

We have a training centre in India too. This one is located in Mumbai, details can be found here: www.chocolate-academy.com/be/nl/academies?ac=299#detail1

@AshrafAnsari-ll8he 6 жыл бұрын

Callebaut Chocolate thank you so much for informing

@radhikadave1307 6 жыл бұрын

Hello Dre do you have ny classes in Gujarat Jamnagar.....

@kashftanwir789 6 жыл бұрын

@@Callebautchocolate hi do you have a training center in Islamabad

@laboheme4 6 жыл бұрын

Hello, can this be applied to silicone moulds?

@Callebautchocolate 6 жыл бұрын

Hi, and thanks for your question. In terms of spraying, this is an application which is considered not feasible with a "flexible" mould material. Silicone moulds are not to advised to be used regularly for these types of applications.

@laboheme4 6 жыл бұрын

Thank you! I have a specific query regarding moulds; can I private message you?