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Chocolates with that Showroom Finish, 2012 –

Chocolate

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334 replies to this topic

#211 Kerry Beal

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Posted 26 May 2013 - 08:53 AM

My rug rat's physiotherapist is getting married in a couple of weeks and I promised her that I'd make pralines for her wedding.

 

Her colour scheme is coral and reef green.  Got some nice wraphia ribbon in the right colours but not as happy with the coral cocoa butter from Chef Rubber - mostly cause I picture coral as more pink than orange.  I have some Passion pink on the way.  Think I'll probably mix the two to get the colour I want.

 

IMG_0610.jpg

 

Coral orange hearts.

 

IMG_0612.jpg

 

Do these look a bit 'reef like' to you?



#212 pastrygirl

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Posted 26 May 2013 - 11:30 AM

Definitely reef-y! That coral looks like the right shade to me, and a nice compliment to the blue. Did she give you color swatches?

#213 Kerry Beal

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Posted 26 May 2013 - 02:57 PM

Nope - no swatches - just going by what I think coral and reef green should look like.



#214 Chocolot

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Posted 26 May 2013 - 03:03 PM

They look great!!


Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com


#215 Prabha

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Posted 26 May 2013 - 06:07 PM

Very nice and coral reef-y, Kerry! I especially love the blue ones. How do you get the splattering only near the bottom?



#216 Kerry Beal

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Posted 26 May 2013 - 07:12 PM

Ah - well for the splattering near the bottom - I used Ruth's (chocolot's) technique of spraying onto an offset spatula then flicking the air downward to get the pattern into the mold.  I had the mold tipped at about 45 degrees so I could splatter onto one side at a time.



#217 curls

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Posted 26 May 2013 - 08:18 PM

They look beautiful! Think they will go well with the bride's theme. What flavors will they be?

#218 Kerry Beal

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Posted 27 May 2013 - 03:52 AM

The heart will be hazelnut gianduja and the reef will be dulce de leche (made with cajeta - so it gets that goaty kick).  



#219 DianaM

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Posted 27 May 2013 - 11:47 AM

They both look beautiful! I think the colour of the hearts is right on, that's what I think "coral" should look like. I love that the splatter is different on the domes, looks really neat!

 

How are you going to package them - can you use clear tops/boxes, to show off the colours and patterns? 



#220 Kerry Beal

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Posted 27 May 2013 - 11:50 AM

Nah - the boxes that I have are little kraft boxes that hold two pieces - I'll tie them with the wraphia ribbon.  I'm not looking forward to that!



#221 DianaM

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Posted 27 May 2013 - 11:59 AM

I hear ya! Those blasted ribbons are a killer on the knuckles, not to mention it always took me twice as much time as I'd have thought. 



#222 Kerry Beal

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Posted 27 May 2013 - 12:09 PM

Yeah - and first I have to fold all the boxes.



#223 RobertM

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Posted 27 May 2013 - 04:52 PM

I like that the splatter on the blue is the color of the hearts...wonderful way to tie them together....

#224 Prabha

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Posted 28 May 2013 - 04:15 AM

Ah - well for the splattering near the bottom - I used Ruth's (chocolot's) technique of spraying onto an offset spatula then flicking the air downward to get the pattern into the mold.  I had the mold tipped at about 45 degrees so I could splatter onto one side at a time.

Thanks! I'm going to try that again. The first time I tried that technique, I couldn't get anything to actually get into the mold. Tipping the mold at 45 degrees might be important.



#225 kriz6912

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Posted 09 June 2013 - 01:09 PM

Here's a picture of my attempt at Peter Greweling's passion fruit chocolates (which he calls 'Toucans'). These are moulded white chocolates, airbrushed red & yellow, filled with white chocolade passion fruit ganache.

 
I've also made a Flickr gallery of some of the chocolates I made in the past. You can find it here: http://goo.gl/F8xV6

Attached Images

  • 036. Passievrucht (rood-geel).jpg

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#226 Kerry Beal

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Posted 09 June 2013 - 03:30 PM

Here's a picture of my attempt at Peter Greweling's passion fruit chocolates (which he calls 'Toucans'). These are moulded white chocolates, airbrushed red & yellow, filled with white chocolade passion fruit ganache.

 
I've also made a Flickr gallery of some of the chocolates I made in the past. You can find it here: http://goo.gl/F8xV6

Nice job.  Love all your other stuff too.

 

Welcome to eG.  Where are you located?



#227 curls

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Posted 09 June 2013 - 08:09 PM

Here's a picture of my attempt at Peter Greweling's passion fruit chocolates (which he calls 'Toucans'). These are moulded white chocolates, airbrushed red & yellow, filled with white chocolade passion fruit ganache.
 
I've also made a Flickr gallery of some of the chocolates I made in the past. You can find it here: http://goo.gl/F8xV6

Nice job.  Love all your other stuff too.
 
Welcome to eG.  Where are you located?
Beautiful chocolates in your Flickr gallery! I'm guessing that you are from the Netherlands from your gallery title. Are you a professional chocolatier?

Welcome to eGullet kris6912.
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#228 Prabha

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Posted 10 June 2013 - 04:33 AM

Gorgeous work, Kriz6912! Welcome to eGullet!



#229 kriz6912

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Posted 10 June 2013 - 05:22 AM

Thanks for all the positive comments. I'm actually from Belgium. And no, I'm not a professional chocolatier, just an enthusiastic hobbyist...

 

Kris

 

 

 

Here's a picture of my attempt at Peter Greweling's passion fruit chocolates (which he calls 'Toucans'). These are moulded white chocolates, airbrushed red & yellow, filled with white chocolade passion fruit ganache.
 
I've also made a Flickr gallery of some of the chocolates I made in the past. You can find it here: http://goo.gl/F8xV6

Nice job.  Love all your other stuff too.
 
Welcome to eG.  Where are you located?
Beautiful chocolates in your Flickr gallery! I'm guessing that you are from the Netherlands from your gallery title. Are you a professional chocolatier?

Welcome to eGullet kris6912.

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#230 RobertM

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Posted 10 June 2013 - 02:38 PM

Kriz...beautiful work....

And welcome to eGullet

#231 Stu Jordan

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Posted 11 June 2013 - 05:07 PM

Hey folks,
 
Have enjoyed reading this forum for a while now so finally decided I should join up and contribute. I am based in Auckland, New Zealand. Here are a couple of my current range (and sorry if the images are giant, first time user :cool:
 
First one is Passionfruit Heart, our best seller, will try and find one where it is broken open

301375_10151460396518298_758743694_n.jpg
 

 
The next is our new Baileys Cream (sorry for the bad photo)

970333_10151972547448298_1202851766_n.jp

 
And lastly for now, the Vanilla Caramel (same as in my profile pic)
 
374086_10151526616103298_1121366503_n.jp


Edited by Stu Jordan, 11 June 2013 - 05:08 PM.

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


#232 Kerry Beal

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Posted 11 June 2013 - 05:14 PM

Welcome Stu.  Some lovely stuff.



#233 Chocolot

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Posted 02 August 2013 - 04:33 PM

Played around with splatter techniques today using a plastic spoon. This was one of the first trays. The splatter got finer and better as we learned. Don't know why my photos are always turned!!

photo0.JPG
 
Not sure it is any faster or neater, but a different effect.
photo1.JPG

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Chocolot
Artisan Chocolates and Toffees
www.chocolot.com


#234 kriz6912

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Posted 29 September 2013 - 08:42 AM

Made some new chocolates last week...

 

(1) Manon Café: molded white chocolate, mocha flavored white chocolate butter ganache on top of a gianduja/praliné bottom, topped with a roasted hazelnut.

 

(2) Walnuts: molded milk chocolate, caramel with roasted walnuts & milk chocolate, dark chocolate decoration.

 

All my chocolates can be found in my Flickr gallery: http://goo.gl/F8xV6

Attached Images

  • 035. Manon Café+.jpg
  • 037(small). Walnoten karamel.jpg

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#235 judiu

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Posted 01 October 2013 - 07:17 PM

Please, tell me you molded those in the walnut shells!
"Commit random acts of senseless kindness"

#236 Jenjcook

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Posted 05 October 2013 - 09:59 AM

Playing around with some other decoration techniques and different colors:

attachicon.gifShiny.jpg



What brand colored cocoa butter are you using. The colors are so vivid!
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#237 DancingLion Chocolates

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Posted 06 October 2013 - 09:15 AM

Figured I'd toss up a few of our latest.

 

The spiral is a three-layer piece with cranberry-pear compote, caramelized pear puree, and Pacari 100% Ecuador ganache. It was created as an exercise  for one of my chocolatiers, Samantha Downing, and involves hand-painting, airbrushing, and some work with a toothpick & gold dust.The tile is a local apple & scorpion chili caramelized ganache made with an unusual Puerto Rican 100% chocolate (only 10 trees!) and is brushed carefully with two lustres. The pear is cotes du beaune red wine & Vermont honey ganache in Patric Chocolate's magnificent (and painfully rare) Peruvian Piura 67% and is finished with a hint of red cocoa butter backed by a dusting of bronze lustre in the mold.

 

I've been enjoying the creative work on this thread--keep it up!

 

Rich

Attached Images

  • structureofflavor.jpg
  • warmbreezeawakens.jpg
  • appearentlynot.jpg

Edited by DancingLion Chocolates, 06 October 2013 - 09:16 AM.

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

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#238 kriz6912

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Posted 06 October 2013 - 09:29 AM

The tile is a local apple & scorpion chili caramelized ganache made with an unusual Puerto Rican 100% chocolate (only 10 trees!) and is brushed carefully with two lustres. 

 

All 3 of them look great! I was wondering about the tiles, which mould did you use? On your site I see you have variety of tiles in your 'metal box'.

 

Kris



#239 Kerry Beal

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Posted 06 October 2013 - 11:02 AM

Beautiful Rich.



#240 Chocolot

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Posted 06 October 2013 - 12:21 PM

IMG_2284.jpg It's that time of year again.

 

 


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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com






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