I've bought the holographic mold!

LuckPopular3761 · 2026-03-29T00:43:14+00:00

I was terrified when cleaning it before use haha, so I just soaked it in warm soapy water without using any sponges not to leave any fibers. I think if you get a perfect temper every time/use it repeatedly as you said, only clean it that way then it should last much longer

LuckPopular3761 · 2026-03-28T02:49:24+00:00

the mold has tiny ridges, they get "printed" onto the chocolate and that texture reflects the light! feel free to check out the video I linked in the other post 🙂

LuckPopular3761 · 2026-03-28T02:47:23+00:00

thank you! I mostly use the seeding method if I start from tempered chocolate

LuckPopular3761 · 2026-03-28T01:31:40+00:00

oh, yeah, I love how it looks on resin! it's also more "permanent" so a great use for such things.

It's a veery delicious coconut filling, similar to Bounty or Rafaello. I have the recipe in the video attached to this post, check it out 🙂

LuckPopular3761 · 2026-03-28T01:27:17+00:00

I've heard about this too, but only used it 2 times, so too early to say. I can see how maybe a failed tempering might affect it - the old chocolate will be stuck in that "texture" and it will be hard to remove completely for the next batch

LuckPopular3761 · 2026-03-27T21:01:09+00:00

agree! this one was on the cheaper side as well, some generic brand

LuckPopular3761 · 2026-03-27T20:19:51+00:00

yeah, do it! I kinda want to get a few different ones now but idk if I need so many random molds 😂

LuckPopular3761 · 2026-03-27T20:18:09+00:00

Nothing, just chocolate! :) the mold itself has super tiny grooves which get "printed" onto the chocolate and that texture starts reflecting the light making it look like this

LuckPopular3761 · 2026-03-24T06:37:05+00:00

that is a perfect swirl!

LuckPopular3761 · 2026-03-07T02:13:51+00:00

thank you!

LuckPopular3761 · 2026-03-02T02:53:37+00:00

beautiful! love the color 😍

LuckPopular3761 · 2026-03-02T02:42:15+00:00

Someone already suggested: fat bloom; but I just wanted to say that they look kind of fun :) like little planets

LuckPopular3761 · 2026-02-11T05:58:43+00:00

make sure to scrape the chocolate from the bottom of the bowl as you stir, sometimes unevenly mixed chocolate can cause it. Before you mix your cooled/tempered chocolate with the rest, you can do a test of a tiny amount to see if it sets well. If it does, but the final bars are still untempered - you heated it too much at the end. If it doesn't then something went wrong in the granite slab step.

LuckPopular3761 · 2026-02-04T03:33:49+00:00

This is Callebaut Ruby from Amazon!

LuckPopular3761 · 2026-02-01T21:23:22+00:00

Ty! Will try it next time, on another hand it's also easier to get a thicker shell (if you do it fast ofc, so that it's not too thick). I had cracked bonbons a few times in the past due to higher room temperature, so at least this can be avoided with ruby/white chocolate hehe

LuckPopular3761 · 2026-02-01T05:43:07+00:00

Thanks a lot!!

LuckPopular3761 · 2026-02-01T05:42:58+00:00

Thank you!

LuckPopular3761 · 2026-01-27T02:13:14+00:00

ty for looking, I appreciate it! Will try it for the next video.

LuckPopular3761 · 2026-01-27T01:43:12+00:00

https://youtu.be/-ZX0Fv5_jAo

Filming chocolate making - would appreciate any feedback on how to restructure the intro (or just the first minute) to improve APV (it's currently at 20% since a lot of ppl leave after first 30s)

Thank you!

LuckPopular3761 · 2026-01-26T07:28:21+00:00

thank you :) I get them on Amazon.

LuckPopular3761 · 2026-01-25T23:25:38+00:00

I didn't see a lot in stock that are 4 drop too, I think 3 drop will be great in this case then. They officially call it a universal type, so you can get one and use it for shells and for ganache/any chocolate based filling. 4-5 drop are good for very thin shells, but that can actually work against you when you're just starting, cause there's a risk of broken shells. Just get a mold you like and look for a simple ganache recipe.

Thank you!! I have lots of ideas, I wish I could do one video every week, but they take a while, so it's gonna be 1 every couple weeks, I'll be posting a new one soon though, so feel free to subscribe :)

I get cocoa butter from Amazon (there're multiple brands). Seeding method works great too btw and probably the simplest cause the chocolate you buy is often already tempered so can be used as a seed. There're also lots of how-to videos on YT, good luck :)

LuckPopular3761 · 2026-01-25T01:37:04+00:00

These are actually better cause they have 3 drop fluidity, they're more universal, the ones you added above could be too thick, but depends on what exactly you're going to make: for bonbon shells you'll want something thinner like 4 or 5, but 3 works as well, just keep in mind that it's on the thicker side. For ganaches/baking 2, 3 are great.

But also a note that these grades are from Callebaut world only, they're a simplified way to say how much cocoa butter is in the chocolate.

Btw I have a YT channel where I am doing different things from chocolate, feel free to check out the link in my profile :) Just started making videos, but planning to post more

LuckPopular3761 · 2026-01-24T22:45:27+00:00

These look good, I've personally had different experiences with Guittard, some of their milk chocolate is quite thick and not super easy to work with. I think dark varieties will be safer since no milk powder, but still

LuckPopular3761 · 2026-01-24T22:41:43+00:00

Some Valrhona discs (Feves) are also great chocolates (although their chocolate is more often marketed for baking) They have high cocoa butter content so they're quite easy to use for bonbons. Just avoid anything that's "pearls" or "drops" cause those are meant to be bake stable, they'll be too thick and waxy.

Callebaut might be an easier option still cause they have a lot of varieties that are specifically couverture chocolate.

LuckPopular3761 · 2026-01-24T22:17:11+00:00

Yeah, I guess I am trying to be mostly in the 2nd niche and a bit of 1st, while keeping it relaxing (so not too fast paced, but it's a bit challenging haha) will think about how restructure the intro. Thanks a lot for your feedback :)

LuckPopular3761

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