Chocolate Transfer Sheets | How to Seal Bon Bons in Chocolate Molds

Chocolate Transfer Sheets | How to Seal Bon Bons in Chocolate Molds 👩🏼‍🍳✨ In today's video I show you how to seal chocolate bon bons using a polycarbonate chocolate mold and chocolate transfer sheets. This is an easy way to seal your chocolate while also adding an extra decoration! In this video I am using white chocolate, ruby chocolate ganache, and a Valentine's Day themed chocolate transfer sheet. Enjoy!
#chocolatetransfersheets #chocolatemolds #baking #brittnekay

If you'd like to send me a lil' gift without YT taking some 😄:
▪ Venmo: @BrittneeKay

Ruby Chocolate Ganache:
400 g heavy cream
1 TBsp vanilla
60 g glucose
2 g salt
380 g Ruby chocolate
60 g unsalted butter
-Heat the cream, vanilla, glucose, and salt to a boil. Remove from the heat and add the butter. Cool mixture to 30ºC.
-Carefully warm the ruby chocolate to 40ºC.
-Combine the two using a stick blender until smooth. Use at 29-30ºC.

Click here to purchase my full chocolate molding process guide:
▪ PDF guide: https://www.brittneekay.com/shop/my-s...

Click here to download my free chocolate tempering charts:
▪ in color: https://www.brittneekay.com/chocolate...
▪ in B&W: https://www.brittneekay.com/chocolate...

Check out these related videos:
▪ Chocolate Transfer Sheets for Hand-dipped Chocolates:    • Chocolate Transfer Sheets for Hand-Di...  
▪ Ruby Chocolate:    • Ruby Chocolate | What is Ruby Chocola...  
▪ Types of Chocolate | What Chocolate Should I Use?:    • Types of Chocolate | What Chocolate S...  
▪ How to Fill and Unmold Chocolates:    • Chocolate Molds | How to Fill and Unm...  
▪ Temper Chocolate with the Seeding Method:    • Temper Chocolate | Seeding Method  
▪ What is Cocoa Butter and How to Temper It:    • What Is Cocoa Butter | How to Temper ...  
▪ How to Color Cocoa Butter:    • Color Cocoa Butter for Chocolate | Pa...  
▪ Chocolate Supplies & Equipment:    • Chocolate Work | What Supplies & Equi...  

ALL my favorite chocolate work supplies:
▪ https://www.brittneekay.com/shop/my-f...

Supplies used in this video:
▪ ThermaPen ONE digital thermometer: https://www.avantlink.com/click.php?t...
▪ parchment paper sheets: https://amzn.to/3kKmqDP
▪ food-safe gloves: https://amzn.to/3vsNH3F
▪ round polycarbonate mold: https://shrsl.com/3rmn8
▪ Callebaut white couverture chocolate: https://amzn.to/3acDpez
▪ Callebaut Ruby couverture chocolate: https://amzn.to/3JsR54c
▪ chocolate transfer sheets: https://shop-chocotransfersheets-com....
▪ chocolate scraper tool: https://amzn.to/3qKWM74
▪ mini offset metal spatula: https://amzn.to/3wN7cWZ
▪ disposable piping bags: https://amzn.to/3IlkqNy
▪ microfiber cloths: https://amzn.to/3W6cyqN
▪ infrared thermometer: https://amzn.to/3rwWQqg
▪ polypropylene bowl: https://shrsl.com/4fi1i

Video Chapters:
0:00 - Intro
0:36 - Supplies
1:56 - Prepare the Mold
4:17 - Create the Shells
9:25 - Fill the Chocolates
10:11 - Seal the Chocolates
13:49 - Unmold the Chocolates
15:38 - Fin!

Say hi on social!:
▪ Instagram:   / brittneekaybakes  
▪ Website: https://www.brittneekay.com

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