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Chocolates with that Showroom Finish, 2012 –

Chocolate

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288 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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Chocolate Workshop--Saturday, May 17 & Sunday, May 18th, 2014 • 4780 W. Harmon Ave. Ste 1, Las Vegas, NV 89103 • Hotel accommodations at Tuscany Hotel, group code: 13B7TU

Ruth Kendrick
Chocolot
Artisan Chocolates and Toffees
www.chocolot.com


#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

IMG_2469.jpg

 

This weeks production.

 

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


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Chocolate Workshop--Saturday, May 17 & Sunday, May 18th, 2014 • 4780 W. Harmon Ave. Ste 1, Las Vegas, NV 89103 • Hotel accommodations at Tuscany Hotel, group code: 13B7TU

Ruth Kendrick
Chocolot
Artisan Chocolates and Toffees
www.chocolot.com


#278 keychris

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Posted 29 January 2014 - 12:40 PM

1655835_437382383056308_1020853446_n.jpg

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
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"

#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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