Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Chocolates with that Showroom Finish, 2012 –

Chocolate

  • Please log in to reply
326 replies to this topic

#121 keychris

keychris
  • participating member
  • 189 posts
  • Location:Melbourne, Australia

Posted 07 October 2012 - 11:18 AM

tyvm :) I applied a streak of tempered green cocoa butter with my finger, when that was set, brushed in gold metallic, then a streak of white over the green, when that was set, created the dark shell. I got the book direct from the school that the author runs here in Melbourne - pre-ordered for a discount :D
cheers
Chris

#122 Prabha

Prabha
  • participating member
  • 87 posts
  • Location:Northern Virginia

Posted 07 October 2012 - 02:38 PM

Very nice, Chris!

#123 curls

curls
  • participating member
  • 390 posts
  • Location:Northern Virginia

Posted 07 October 2012 - 06:19 PM

beautiful chocolates keychris. How did you like the flavor of the piece? What are you using for the lime flavor (just juice?)?

#124 keychris

keychris
  • participating member
  • 189 posts
  • Location:Melbourne, Australia

Posted 08 October 2012 - 11:21 AM

thanks all! Curls, I used Boiron (? spelling) frozen puree, plus zest :)

#125 DianaM

DianaM
  • participating member
  • 272 posts
  • Location:Ontario, Canada

Posted 09 October 2012 - 09:25 AM

Lime from "Chocolate to Savour" by Kirsten Tibballs, released recently. I shall be making plenty from this book.
Chris


Your mould painting technique is beautiful, and those chocolates look like gems. Really beautiful, keychris!

#126 lironp

lironp
  • participating member
  • 94 posts
  • Location:United States

Posted 10 October 2012 - 03:53 AM

Posted Image

Lime from "Chocolate to Savour" by Kirsten Tibballs, released recently. I shall be making plenty from this book.
Chris


Those are beautiful!
Where did you get the book from? I haven't managed to find it on amazon..

#127 lebowits

lebowits
  • participating member
  • 554 posts
  • Location:Olney, MD

Posted 12 October 2012 - 12:01 PM


Posted Image

Lime from "Chocolate to Savour" by Kirsten Tibballs, released recently. I shall be making plenty from this book.
Chris


Those are beautiful!
Where did you get the book from? I haven't managed to find it on amazon..


The book isn't available in the USA, and checking Amazon UK, it appears to have a 1 - 2 month wait. I looked up the author and she teaches in Melbourne, VIC, Australia. I also went to the school web site which offers to sell you a copy if you provide contact details. I filled out the form and am waiting to hear from them in a few days since we're into the weekend on that side of the pond.
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"

#128 keychris

keychris
  • participating member
  • 189 posts
  • Location:Melbourne, Australia

Posted 12 October 2012 - 03:37 PM

It's not solely chocolate, by the way!

Here's the Contents:
Entremets
Tarts
Petit Gateaux
Macarons
Individual chocolates
Chocolate bars
Chocolate lollipops
Petit chocolate showpieces

and some theory things :)

#129 pastrygirl

pastrygirl
  • society donor
  • 1,140 posts
  • Location:Seattle, WA USA

Posted 12 October 2012 - 05:56 PM

Steve, please let us know if we can get the book in the US, and the price. I took a class at Savour (with Paul, not Kirsten) a few years ago and would love to get the book.

#130 The Choc Doc

The Choc Doc
  • participating member
  • 17 posts
  • Location:Wiltshire, England, UK

Posted 13 October 2012 - 04:57 AM

I love my frog moulds! I make "Caramel Poisonous Frogs" and kids love them!

Posted Image

Eggs are also fun to try different decorations - my first Easter as a chocolatier when I started selling I played around quite a bit, had 7 different decorations I think, 3 here (gianduja egg, sea-salted caramel egg and chili egg):
Posted Image

Long way to go to reach show room standard but its all good fun!

TCD

#131 Kerry Beal

Kerry Beal
  • participating member
  • 9,885 posts
  • Location:Ontario, Canada

Posted 13 October 2012 - 05:06 PM

Hey Choc Doc - tell us more about your business. Looks like you are making some fabulous looking stuff.

#132 The Choc Doc

The Choc Doc
  • participating member
  • 17 posts
  • Location:Wiltshire, England, UK

Posted 14 October 2012 - 12:44 PM

Hey Choc Doc - tell us more about your business. Looks like you are making some fabulous looking stuff.


Hi Kerry, thanks for the comments.

My business is not as active as I'd like but I only do this part time. I've always had a love for baking and cooking and about 3 years ago I became interested in chocolates and so bought a few books, a few moulds, couverature, and never looked back. Last year I developed my own Signature range of 24 flavours of ganaches and was prepared to try it full time as I was being made redundant from my job (was a scientific researcher funded by cancer research UK). I was lucky enough to finally get a job with a company that makes cancer drugs though 1 month after I was made redundant, which is what I'd always wanted to get into so instead of sticking to full time chocolatiering I chose to take a salaried job and put chocolate back as a hobby. Bit too risky to turn down a salaried position when my chocolatiering skills are completely self taught and I have no training in food of any sort except trial and error (lots of that!).

This year I was close to giving it up due to a nightmare relocation and other issues, but I had submitted a few chocolates to some National food awards here in UK (Great Taste Awards 2012) to get feedback from the professionals, and to my surprise 2 of the 4 I submitted received Gold star awards. For example my Sea Salted Caramel won the Gold one-star award, the same award Hotel Chocolat won for their equivalent chocolate. That led me to think maybe I should keep developing some things for fun - I enjoy it very much just limited by time and as such, do not ever push my business nor do I make any profit from it all! Just love making interesting flavours and nice looking chocs when I can. Love seeing what other people get up to as well!

So it is great to see what others get up to on these forums!

TCD

#133 Kerry Beal

Kerry Beal
  • participating member
  • 9,885 posts
  • Location:Ontario, Canada

Posted 14 October 2012 - 06:51 PM

Interesting how many of us seem to have science backgrounds then get into chocolate (and don't quit our day jobs cause then we can afford to play with chocolate).

Any chance you are free in April to join us at our chocolate workshop in Canada?

#134 The Choc Doc

The Choc Doc
  • participating member
  • 17 posts
  • Location:Wiltshire, England, UK

Posted 15 October 2012 - 12:02 PM

Interesting how many of us seem to have science backgrounds then get into chocolate (and don't quit our day jobs cause then we can afford to play with chocolate).

Any chance you are free in April to join us at our chocolate workshop in Canada?


It is something I find very common - but then again chocolate making (from bean to bar, and bar to hand-made delights) is a VERY scientific process! So it shouldn't be a huge surprise I guess that a lot of scientists end up in chocolate one way or another. Plus the stress of research often lends itself towards overeating of chocolate anyway....

I wish I was able to hop over to Canada in April! I'm actually in Vancouver on an International Cancer conference the end of Jan/beginning of Feb and will no doubt try to seek out some chocolatier shops on my visit! However living in the UK and the arrival of a little one anytime in the next 2-3 weeks means I probably wouldn't be able to afford the costs (or time off work!) to get over to Canada from the UK for April unfortunately!! Shame! What part of Canada are you from?

TCD

#135 Kerry Beal

Kerry Beal
  • participating member
  • 9,885 posts
  • Location:Ontario, Canada

Posted 15 October 2012 - 01:00 PM

That is a shame - would be delightful to meet you. We are in Ontario - we hold the eG workshop in Niagara on the Lake. Now in alternate years so far we have held it in the Washington DC area - but there is some discussion about Las Vegas next year.

So when you are in Vancouver - Chocolate Arts is one of the ones I like - there is also Thomas Haas and Chocolate Nymph is owned by a girl I did a course in Montreal with - she has two locations now - certainly worth a look especially at her marketing which I think is where she really shines. I'm sure there is a number of others that aren't coming to me right now. Of course there is the very long established Roger's Chocolates - big honking buttercreams that played a part in many Canadian childhoods.

#136 The Choc Doc

The Choc Doc
  • participating member
  • 17 posts
  • Location:Wiltshire, England, UK

Posted 15 October 2012 - 01:45 PM

Thanks very much Kerry, will be sure to check those out! I have family in PA so not too far from Washington and also my sister/brother-in-law/nephew are in Las Vegas on USAF base.

Am looking forward to my Vancouver conference as I've never been to Canada in my adult life (was 2 yrs old when my parents took me to Niagra!!).

TCD

#137 Chocolot

Chocolot
  • participating member
  • 443 posts
  • Location:Ogden, Ut

Posted 15 October 2012 - 04:26 PM

While in Vancouver, be sure and go to Granville Island. In the public market is ChocolaTas. They make them in Abbotsford. Very good chocolates.

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com


#138 dhardy123

dhardy123
  • participating member
  • 164 posts
  • Location:Ontario, Canada

Posted 18 October 2012 - 04:56 PM

Thanks very much Kerry, will be sure to check those out! I have family in PA so not too far from Washington and also my sister/brother-in-law/nephew are in Las Vegas on USAF base.

Am looking forward to my Vancouver conference as I've never been to Canada in my adult life (was 2 yrs old when my parents took me to Niagra!!).

TCD


I just returned from Vancouver and spent ALOT of money on chocolates, macarons and madeleines.

The best places to go are:

Thomas Haas
Thierry's (I asked for a tour of his pastry kitchen and he showed me around and we talked for over an hour plus lots of samples :))
Chocolate Arts
ChocolaTas

I also tried a few other places: Minks, Rogers, Purdys, Daniel, Shokolade

I took pictures from all of them..I will post them someday

#139 keychris

keychris
  • participating member
  • 189 posts
  • Location:Melbourne, Australia

Posted 14 November 2012 - 01:50 AM

Posted Image

A macadamia nut praline slab, with bee pollen for texture and a honey flavour.

Pity about that those fingerprints in the metallic dust :/ Shoulda been wearing my gloves!

#140 DianaM

DianaM
  • participating member
  • 272 posts
  • Location:Ontario, Canada

Posted 15 November 2012 - 01:46 PM

Beautiful chocolates, keychris!

Are you using bee pollen granules? Do they give a bit of chew to your bonbon, is that why you use them?





#141 keychris

keychris
  • participating member
  • 189 posts
  • Location:Melbourne, Australia

Posted 15 November 2012 - 02:49 PM

exactly :D a wonderful honey flavour with that textural component, all in one ingredient... wonderful!

not to mention how good it is for you, too.

#142 pastrygirl

pastrygirl
  • society donor
  • 1,140 posts
  • Location:Seattle, WA USA

Posted 29 November 2012 - 08:30 PM

Out of all the chocolates I made last weekend, i thought these were the sexiest.

IMG_0751.jpg

Edited by pastrygirl, 29 November 2012 - 08:33 PM.


#143 DianaM

DianaM
  • participating member
  • 272 posts
  • Location:Ontario, Canada

Posted 30 November 2012 - 01:12 PM

Out of all the chocolates I made last weekend, i thought these were the sexiest.


Those are very sexy indeed, Pastrygirl! :-) What is their filling? And did you use a pastry brush to splatter?

#144 pastrygirl

pastrygirl
  • society donor
  • 1,140 posts
  • Location:Seattle, WA USA

Posted 30 November 2012 - 04:41 PM


Out of all the chocolates I made last weekend, i thought these were the sexiest.


Those are very sexy indeed, Pastrygirl! :-) What is their filling? And did you use a pastry brush to splatter?



:smile:

Yes, I used a trimmed-down pastry brush scraped against an icing spat to splatter. There is a smear of dark on one end before they were molded in milk.

The filling is milk chocolate, Armagnac, and orange. Unfortunately the texture is a little grainy. But hey, this thread is all about looks, not what's inside, right?

#145 DianaM

DianaM
  • participating member
  • 272 posts
  • Location:Ontario, Canada

Posted 02 December 2012 - 02:32 PM

Now that you mention the dark choc smear, I think I can pick it out in some of the chocolates. And the flavours sound great too! :-)



#146 emmalish

emmalish
  • participating member
  • 911 posts
  • Location:Vancouver, BC

Posted 03 December 2012 - 11:23 PM

I just returned from Vancouver and spent ALOT of money on chocolates, macarons and madeleines.

The best places to go are:

Thomas Haas
Thierry's (I asked for a tour of his pastry kitchen and he showed me around and we talked for over an hour plus lots of samples :))
Chocolate Arts
ChocolaTas


Glad to hear you made it to Chocolate Arts, and that you rank it highly. It's definitely my favourite.

I'm gonna go bake something…

wanna come with?


#147 curls

curls
  • participating member
  • 390 posts
  • Location:Northern Virginia

Posted 17 December 2012 - 08:28 PM

Had a few more in the batch that came out super shiny but they were out the door before I remembered to take a picture! :blush:
December 2012 - shiny salted caramel.jpg December 2012 - shiny cherry cordial.jpg

#148 curls

curls
  • participating member
  • 390 posts
  • Location:Northern Virginia

Posted 11 February 2013 - 09:24 PM

passion fruit hearts

tray of hearts - IMG_2827 - for posting.jpg

#149 DancingLion Chocolates

DancingLion Chocolates
  • participating member
  • 23 posts
  • Location:Manchester, NH USA

Posted 17 February 2013 - 07:18 PM

Guess I'll offer up a few of ours for the collection.

 

Rich

Attached Images

  • peartree.jpg
  • tabbycat.jpg
  • emotion.jpg

-----------------------------------

"Chocolate As Art"

Dancing Lion Chocolate

DancingLionChocolate.com


#150 annabelle

annabelle
  • participating member
  • 1,957 posts
  • Location:Grand Lake o' the Cherokees, Oklahoma

Posted 17 February 2013 - 08:00 PM

Wow!  Those are beautiful, Rich.







Also tagged with one or more of these keywords: Chocolate