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Chocolates with that Showroom Finish, 2012 –

Chocolate

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325 replies to this topic

#271 Jenjcook

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Posted 16 November 2013 - 01:03 AM

My zebras are getting better!image.jpg image.jpg image.jpg
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#272 Kerry Beal

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Posted 16 November 2013 - 07:08 AM

Love the flowers too!


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#273 Chocolot

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Posted 19 November 2013 - 12:04 PM

I love it when they turn out!! Gianduja in milk chocolate.

 

IMG_2402.jpg


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Ruth Kendrick

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#274 keychris

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Posted 19 November 2013 - 12:24 PM

I love how they're so shiny we can see your reflection in them :D


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#275 grammacake12

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Posted 05 January 2014 - 06:09 PM

a chocolate box I made for a gift, filled with truffles, not sure if it is showroom quality

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Edited by grammacake12, 05 January 2014 - 06:27 PM.

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Stressed spelled backwards is DESSERTS!!


#276 lebowits

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Posted 06 January 2014 - 09:22 AM

My zebras are getting better!attachicon.gifimage.jpgattachicon.gifimage.jpgattachicon.gifimage.jpg

 

They're beautiful!  How long does it take you to paint the flowers and the zebra stripes (and how many cavities)?


Steve Lebowitz
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Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#277 Chocolot

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Posted 09 January 2014 - 11:06 AM

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This weeks production.

 

Coconut lime, Dulcey peanut butter, mint leaf, dulce de leche, Meyer lemon, Aztec spice and passion fruit.


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Ruth Kendrick

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#278 keychris

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Posted 29 January 2014 - 12:40 PM

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Trying out my new compressor. A vanilla butterscotch caramel.


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#279 Alleguede

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Posted 05 February 2014 - 08:13 PM

Valentines is coming up. Here are my dark shells. white one is coconut - alunga, purple is blueberry - lavender ganache, the red one is strawberry jelly and icewine ganache. Tomorrow I'll put the milk option.

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Edited by Alleguede, 05 February 2014 - 08:15 PM.

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#280 keychris

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Posted 06 February 2014 - 12:25 AM

beautiful, as always.



#281 lebowits

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Posted 06 February 2014 - 07:44 AM

Valentines is coming up. Here are my dark shells. white one is coconut - alunga, purple is blueberry - lavender ganache, the red one is strawberry jelly and icewine ganache. Tomorrow I'll put the milk option.

 

What color did you speckle the purple and red molds with?  Their all lovely.


Steve Lebowitz
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Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#282 Alleguede

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Posted 06 February 2014 - 08:07 PM

White diamond from chef rubber. Spayed at 1 foot away. Today I did with a black onyx. It's too bad we don't have chef rubber in Canada as well. :)

#283 Tri2Cook

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Posted 07 February 2014 - 04:03 AM

White diamond from chef rubber. Spayed at 1 foot away. Today I did with a black onyx. It's too bad we don't have chef rubber in Canada as well. :)


I like the look you got with that. And I agree on the Chef Rubber thing. They have a lot of interesting toys but their shipping cost to Canada is way too high by and standard. I get a lot of things shipped from the U.S. and their shipping charges are nowhere close to in line with what they should be*.


*With the disclaimer that I haven't ordered from them in a few years for exactly that reason... but I can't imagine they've gone down.

 


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#284 keychris

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Posted 07 February 2014 - 01:38 PM

You guys should try living in Australia :p

 

it's so expensive to get *anything* here!


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#285 Alleguede

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Posted 09 February 2014 - 06:03 AM

I met a chef from Aussie and we compared prices. You guys do pay 15% more minimum then us.

So the fillings are,

Pink - berry jelly with yogurt ganache
Black onyx - salted caramel with hazelnut praline
Yellow - passion fruit caramel
White - coconut
Purple - blueberry jam lavender 54% ganache
Red - strawberry - ice wine zephyr ganache

My favorites, the first 3.

Pcb colours I'm not a fan.

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#286 Kerry Beal

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Posted 09 February 2014 - 09:14 AM

I think they all look gorgeous - are the first 3 your favourites for colours or flavours or both?



#287 Prabha

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Posted 09 February 2014 - 10:07 AM

All  of them are beautiful, Rodney!



#288 Alleguede

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Posted 09 February 2014 - 01:11 PM

I think they all look gorgeous - are the first 3 your favourites for colours or flavours or both?

The flavor.

I used pregel yogurt powder for gelato - the ganache is O-M-G
The caramel and praline reminds me of childhood chocolate bars.
The caramel passion is just acidic, sharp but not bitter.

I have some of the candied fruits we talked about. Have to meet soon.

Prahba: Merci

Edited by Alleguede, 09 February 2014 - 01:12 PM.


#289 Kerry Beal

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Posted 09 February 2014 - 01:52 PM

 

I think they all look gorgeous - are the first 3 your favourites for colours or flavours or both?

The flavor.

I used pregel yogurt powder for gelato - the ganache is O-M-G
The caramel and praline reminds me of childhood chocolate bars.
The caramel passion is just acidic, sharp but not bitter.

I have some of the candied fruits we talked about. Have to meet soon.

Prahba: Merci

 

I'd love to taste the yogurt ganache.


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#290 keychris

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Posted 05 May 2014 - 06:25 AM

10173781_481203062007573_821861519082596

Filling is a 66% dark chocolate ganache, with creme de menthe

 

 

10298806_481203072007572_401703241267466

 

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This one is a raspberry ganache with gianduja. I'm pretty happy with how the spraying turned out on these ones :)


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#291 gfron1

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Posted 05 May 2014 - 08:46 AM

Nice work.  I haven't seen that mint mold before - does it fit well in packaging?


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#292 Chocolot

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Posted 06 May 2014 - 12:24 PM

IMG_2652.jpg

 

Today I made Gianduja Duo. If I don't eat them all, I'll bring some to Vegas next week:)


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Ruth Kendrick

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#293 Stu Jordan

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Posted 06 May 2014 - 09:04 PM

It's been a while since I posted, but have been lurking! A few more of our collection:

Lemon-Lime-and-Bitter-300-150x150.jpgVanilla-Cream1-150x150.jpglime-chilli-150x150.jpgBaileys-150x150.jpg

From Left to Right: Lemon Lime & Bitters; Vanilla Bean; Lime Chili; Baileys Cream

 

About to embark on a quest to create some new coloring techniques, tomorrow is "play with color" day...so exciting!


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Stu Jordan - Chocolatier

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#294 Jim D.

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Posted 07 May 2014 - 08:18 AM

It's been a while since I posted, but have been lurking! A few more of our collection:

Lemon-Lime-and-Bitter-300-150x150.jpgVanilla-Cream1-150x150.jpglime-chilli-150x150.jpgBaileys-150x150.jpg

From Left to Right: Lemon Lime & Bitters; Vanilla Bean; Lime Chili; Baileys Cream

 

About to embark on a quest to create some new coloring techniques, tomorrow is "play with color" day...so exciting!

Beautifully decorated.  I look forward to seeing the results of your next experiments.  If you don't mind telling, how did you get that mirror effect in the photograph?  Are the pieces sitting on glass or ... ?



#295 Stu Jordan

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Posted 07 May 2014 - 05:53 PM

Beautifully decorated.  I look forward to seeing the results of your next experiments.  If you don't mind telling, how did you get that mirror effect in the photograph?  Are the pieces sitting on glass or ... ?

Hi Jim

 

Just some photo editing software that allows a reflection, unsure what it is called, INKSCAPE I think


Stu Jordan - Chocolatier

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Kako Chocolate: Where Art & Chocolate Meet

Wholesale - Chocolate School - Chocolate Making Equipment

www.kako.co.nz   www.sweetest.co.nz


#296 tikidoc

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Posted 12 May 2014 - 06:21 AM

It has been a while since I made any chocolates, so was in a bit of a panic about getting some done over the weekend for the upcoming workshop in Las Vegas.  Despite heat and humidity, I got lucky on the tempering and I was pretty pleased with how they turned out.

 

This one was decorated by my kids!  They had a blast.  It is apparently supposed to represent something in the computer game "Portal II."

 

1517640_10203110110730190_48212480312223

 

And this was mine (for Vegas)

10300274_10203110034688289_2954399900309

 

Not sure why that picture is so big...

 

It is filled with a piña colada white chocolate ganache.

 

Not pretty enough to post, but I also made dipped chocolates for the more adventuresome in the group - a durien and dark chocolate ganache enrobed in dark chocolate, as well as cabernet jellies.  

 

So what else is everyone taking to Las Vegas?



#297 Jim D.

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Posted 12 May 2014 - 09:14 AM

"Despite heat and humidity, I got lucky on the tempering...."  I was intrigued by that statement.  I live about 100 miles west of you and have been having terrible issues tempering lately (and we're supposed to be in the temperate Shenandoah Valley).  Humidity is my best guess since the same bags of white and dark chocolate worked fine a month or so ago.  Today I've got the AC going full blast, but still the dark choc. (Felchlin Maracaibo) thickened up within a very short time.  I'm at my wit's end.

 

Your chocolates for Vegas are beautiful, and the fillings sound very interesting.  I had to look up "durian."  It's a bit off-putting when Google says about a fruit:  "Despite its fetid smell, it is highly esteemed for its flavor."  So you found durian in Richmond?

 

Jim



#298 tikidoc

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Posted 12 May 2014 - 09:47 AM

Yes, humidity was the main problem.  It thickens up fast.  I tossed in a little bit of cocoa butter and that seemed to help.  And worked as fast as I could!  We fired up our AC for the first time on Thursday, so I was initially afraid that I was going to be trying to make chocolates in 80+ degree heat.  Luckily, we got it fixed Friday.

 

As for durien, it's pretty hard to describe.  The texture is sort of custard-like and very luxurious and creamy.  The flavor is quite sweet and rich, and I think it is delicious but my kids hate it.  And yea, it smells... strange.  I think "fetid" is an overstatement. The chocolate mellows the flavor, and enrobing the sliced ganache pretty much eliminates the smell.  I get durien at a local Asian grocery. They usually have frozen durian available, and occasionally the whole fruit.  I pretty much just use the frozen because the fruit is huge, and I'd end up having to freeze most of it anyway.



#299 gfron1

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Posted 12 May 2014 - 09:52 AM

One of my two offerings for Vegas.  For those of you who don't already know I'll keep the filling a secret.  Happy with my shine however.

 

Elk_zpsd1aa5212.jpg


Edited by gfron1, 12 May 2014 - 09:59 AM.

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Chef, Curious Kumquat, Silver City, NM


#300 tikidoc

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Posted 12 May 2014 - 10:37 AM

Gorgeous Rob, and very appropriate mold.







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