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Chocolates with that Showroom Finish, 2012 –

Chocolate

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334 replies to this topic

#61 tikidoc

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Posted 25 May 2012 - 11:36 AM

Beautiful, Steve!

#62 Kerry Beal

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Posted 25 May 2012 - 02:05 PM

Very nice!

#63 DianaM

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Posted 25 May 2012 - 04:55 PM

They all look great, Steve! I'm most intrigued by the Creme Brulee - what is inside?

#64 tikidoc

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Posted 25 May 2012 - 05:33 PM

And, of course, I am interested in the caramel apple. How did you make that?

#65 curls

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Posted 25 May 2012 - 06:34 PM

Steve, that's quite a selection of chocolates! They all look great.

Which are your top sellers? Do your clients ever make requests for other chocolates?

#66 lebowits

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Posted 26 May 2012 - 06:53 AM

Steve- everything looks amazing!!! My favorite is the passion fruit heart, I'm a sucker for pink


I have to admit that I stole the pink design from Ruth. It was just too good to leave alone.
Steve Lebowitz
Doer of All Things
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"

#67 lebowits

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Posted 26 May 2012 - 06:56 AM

They all look great, Steve! I'm most intrigued by the Creme Brulee - what is inside?


The Creme Brulee is a white chocolate ganache flavored with several vanilla beans and a bit of cognac. There are a number of options for adding even more flavor to this one. You could add a bit of ground hard crack caramel to each piece which would further enhance the "brulee" flavor. You could also add a bit of jam. It's a wonderful piece and has proven very popular over time. It remains one of my strong sellers.
Steve Lebowitz
Doer of All Things
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"

#68 lebowits

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Posted 26 May 2012 - 07:01 AM

Steve, that's quite a selection of chocolates! They all look great.

Which are your top sellers? Do your clients ever make requests for other chocolates?


Thanks! I'm very happy with this selection. I tend to keep certain pieces season after season; For example the Fleur de Sel Caramel, Milk Chocolate Truffle, Creme Brulee, Peanut Butter Cup, and Heart of Darkness. These consistently sell. The other pieces I tend to replace with other pieces I've done over the years, or with new pieces. The Caramel Apple is a variation of the apple caramel that someone brought to the eG workshop a few months ago. Where the piece we had at the workshop was a firm caramel, I chose to do a softer, more liquid caramel and put it in a milk chocolate shell. I do on occasion have people ask me about specific flavors. Last year I did the "Habano" from Greweling. It didn't sell terribly well, but it did have a small, dedicated following. My first week back at the market this year, someone asked me about it. Fortunately, I had modified the Hot Chocolate to incorporate a bit of cayenne pepper in the ganache and that made the customer happy. I also have requests for coconut pieces on occasion. I did a few of those over the years (Greweling's "Cocomel" being one). I figure though that I keep interest higher by changing things up from time to time. I've updated my signs on the display table so it's easier to change things out.
Steve Lebowitz
Doer of All Things
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"

#69 lebowits

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Posted 26 May 2012 - 07:17 AM

And, of course, I am interested in the caramel apple. How did you make that?


Tikidoc - I made this piece because I liked yours so much at the eG workshop. I bought some of the boiled cider jam from Woods Cider Mill after you posted the link on the workshop thread. Here is the formula I came up with.

200g sugar
20g glucose
200g boiled cider jelly (this could also be just about any fruit puree)
160g white chocolate
30g cocoa butter
60g butter
1/4 tsp cinnamon
40g apple liquer (I used Apfelkorn)

Place the white chocolate and cocoa butter in a bowl and set aside

Cook the sugar and glucose together until they caramelize to a medium golden color

Add the apple cider jelly and stir to melt and incorporate into the caramel

Let the caramel cool to about 150F and pour over the chocolate/cocoa butter in the bowl. Stir to incorporate and melt the chocolate completely.

Add the cinnamon and stir to incorporate completely.

Let the mixture cool to 90F and add the butter. Stir to incorporate completely.

Add the apple liquer and incorporate.

Let the mixture cool to room temperature before piping into prepared milk chocolate shells. The caramel should be pipable without being runny.

Seal the shells and unmold when ready.
Steve Lebowitz
Doer of All Things
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"

#70 tikidoc

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Posted 26 May 2012 - 08:00 AM

Cool, that looks really good! I need to try that, I have everything on hand except the apple liqueur.

#71 Lior

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Posted 27 May 2012 - 09:38 AM

I have been away for much too long! I was shocked to see changes in format! Much has been going on, including becoming a grandma! I found a nice method and made these for the Brit (circumcision) family event.

chocolates for brit.jpg

#72 Kerry Beal

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Posted 27 May 2012 - 09:47 AM

Those look fabulous! Would you share your method?

Glad to hear your MIA was for good things grandma.

#73 Lior

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Posted 27 May 2012 - 10:08 AM

Hehe! Yes, well, been busy - end of school year as a high school teach, grandmothering almost daily in between etc! Will share with pleasure. On my way out now, but I will get back as soon as I have time. No need for anything more than manual dipping!

#74 DianaM

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Posted 28 May 2012 - 01:44 PM

chocolates for brit.jpg


Wow, Lior, that striped effect on the chocolates looks amazing!

#75 Lior

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Posted 29 May 2012 - 02:12 PM

Okay, so although it is past midnight here...
You can use any contrasting colors. I prefer natural, but anything will work. Two methods:
1. In the bowl of chocolate that you are using to dip in, pipe in contrasting chocolate in swirls, lines, circles etc (the more you practice,the more you can get the specific effect you want). Then dip your piece into this, making sure to "grab" the contrasting color as you lift the piece out. When you do what you typically do to get the extra chocolate off, the desired effect settles in. If you are dipping in a machine like chocovision,for ex. as the bowl turns, the piped chocolate gets swirled and then you dip while this is happening... Play around...
2. Best to work with someone,but possible all alone. As you remove the piece from being dipped, before scraping/tapping etc the extra chocolate off, pipe contrasting choc onto the piece and then tap/scrape etc the excess off. DOing circles inside circles and then quickly fethering with a toothpick, and then tapping the excess off, makes a great design. Again, play around!

Have fun! I would love to see your pictures!

#76 minas6907

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Posted 29 May 2012 - 06:13 PM

I saw that on the cover of the 2nd edition of chocolates and confections

http://www.amazon.co...r/dp/0470424419

Its a cool look. I dont work with chocolate much, in fact I try not too as much as possible, I hate tempering the stuff, I can never seem to hit it spot on. But out of my own curiosity, what do you do with the chocolate after your done? Would you mix it all together and use it for a ganache? Would you still use it with a polycarbonate mold? I'm asking because, like on the cover of the book above, if you mix dark and white, would it not change the way it needs to be tempered? Or am I just overthinking things?

#77 Chocolot

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Posted 29 May 2012 - 09:25 PM

Made my own peanut butter and made these "pucks" today.

Attached Images

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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com


#78 Lior

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Posted 30 May 2012 - 01:29 AM

minas6907,hi! The picture on the cover of what you posted is not exactly the same method. When using a maching with an attached conveyor belt by which the chocoalte undergoes coating and vibrating the effect is quite easily attained. When dipping you dont have to use a huge bowl/amount of chocolate and the piping contasting color onto the chocolate is actually not a lot of chocolate at all. Using milk and adding dark doesnt change it too much and is often something I do in no connection to dipping effects, but for color, flavor etc. If this goes back into a larger pool of chocolate after use, it is mostly undetectable and certainly has never been noticed by others or self in a negative way. If strong contrasting colors are used, like purple onto white chocolate, well then, use a small bowl...??

#79 Kerry Beal

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Posted 30 May 2012 - 03:45 AM

minas6907,hi! The picture on the cover of what you posted is not exactly the same method. When using a maching with an attached conveyor belt by which the chocoalte undergoes coating and vibrating the effect is quite easily attained. When dipping you dont have to use a huge bowl/amount of chocolate and the piping contasting color onto the chocolate is actually not a lot of chocolate at all. Using milk and adding dark doesnt change it too much and is often something I do in no connection to dipping effects, but for color, flavor etc. If this goes back into a larger pool of chocolate after use, it is mostly undetectable and certainly has never been noticed by others or self in a negative way. If strong contrasting colors are used, like purple onto white chocolate, well then, use a small bowl...??


I suppose if you were using purple chocolate - you could dip the item, then while it is still on the dipping fork, drizzle with the purple (second person would help), then tap and scrape over an empty bowl to get the colours to meld.

#80 Lior

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Posted 30 May 2012 - 05:19 AM

absolutely! :wink:

#81 RobertM

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Posted 03 June 2012 - 12:17 PM

Hand dipped caramels, with Himalayan Sea Salt and Red Hawaiian Sea SaltIMG_5063.JPG

#82 Prabha

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Posted 03 June 2012 - 01:46 PM

Ooh, very nice, Bob!

#83 Sue Casey

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Posted 14 June 2012 - 11:21 AM

RobertM your salted truffles look yummy. I make a dark chocolate with Fleur de Sel. I must try it with milk chocolate now that I've seen yours.

#84 keychris

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Posted 07 July 2012 - 02:31 AM

maybe not quite showroom, but the best I can manage...

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#85 lebowits

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Posted 07 July 2012 - 03:10 AM

maybe not quite showroom, but the best I can manage...

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Those are beautiful. I'd sell those! I especially like the "egg". What are the flavors? Is the 3 layer piece "Trifection"?
Steve Lebowitz
Doer of All Things
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"

#86 keychris

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Posted 07 July 2012 - 04:22 AM

Thank you... probably should have remembered to put flavours in the post! :) The three layer piece is called "Tendre Praline" from Kirsten Tiballs' Savour School, I had a raspberry ganache in the egg and the ladybug was just a solid piece. I was quite proud of the eggs, that was the first time I'd worked with colour out of the classroom!

#87 ElsieD

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Posted 08 July 2012 - 05:51 AM

keychris, I am in awe. Those are beautiful.

#88 JustinThyme

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Posted 24 July 2012 - 06:33 AM

Personal best for the first post here.

White chocolate and freeze dried raspberry powder


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#89 Kerry Beal

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Posted 24 July 2012 - 06:43 AM

Beautiful! Welcome Justin. Love the avatar - picture taken in France?

#90 JustinThyme

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Posted 24 July 2012 - 06:55 AM

Thanks Kerry. Picture is taken in a small seaside town in Croatia.





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