schneich

These are some new Petits Fours that we did for a Customer today... :-) cheers t.

our ex chocolate lab intern opened a shop in muenster and call herself "chocolatrice" to me its the nicest female form of chocolatier :-) cheers

we use three different airbrush sizes, a small paasche external mixer, a bigger gun usually used for car paint jobs, and a wagner airless. since my first career was in graphic design, i used to do airbush illustrations and photo retouching long before photoshop became an option. the thing that john mentioned when he uses his small airbrush is called "overspray" and it occurs if your pressure level is way to high, all you have to do is turning the pressure down a bit. i like to work with the paasche because it gives me a great control over what iam doing. i can do color transitions, lines, polka dots, and even use some paper maskings for cool marble like effects. the big guns are way to big for that kind of control. if i find the time i do some demo shells, so you caan see what i mean :-) btw. a few weeks ago we had the advanced chocolates course at callebaut with jp wybauw. it was just cool. i put the pics up as soon as i find some time... cheers t.

they will look cool if you give them a velour finnish. get an airless spraying gun at you local hardware store (50$ or so) fill it up with 50% chocolate and 50% cocoa butter. now place the still frozen cylinders on a baking sheet and coat them. cheers t.

we always had issues with our macaron shells, sometimes they were perfect, the other day they had no feet, or had a rough surface, or were hollow etc. etc. etc. but i think ive nailed it: its "just" the broyage (tpt, almond flour/conf. sugar mixture) that we use. since we get a special broyage just made for making macarons (atlas 50/50 parisienne) we havent had a single problem they turn out perfect every time with shiny top and everything.... cheers t.

i think bubo was really cool, chef mampel rocks, but a lot of the innovation there is not "on the street" its more concept and idea of people like morato & entourage at aula chocovic, torreblanca and rosich... cheers t.

its not surprising that any innovation level of japanese pastry in japan is vitrually non existant. we had a japanese pastry chef once, and i really have to tell you this woman , even though working perfectly every time on the spot, was a real pain in the ass, stubborn and a real sociopath. even though i miss her 102% perfection from time to time i would never hire someone like this again. the important trends in pastry today are not at all defined in japan, but exclusively in barcelona! cheers t.

sorry guys but when it comes to sada i must say iam VERY disappointed by most of his stuff. the only thing that i really liked was the caramel eclair. his petit gateau definately contain artificial flavoring and so does his chocolates (those color blocks) th most ugliest thing i tasted was one of the chocolates with a buttery strawberry filling YUCK! it tasted really really cheap !!! i thing this guy is really greedy, selling products made with low quality ingredients for a maximum of cash (six tiny choclates for 13.50 € :-( cheers t. p.s. our own chocolates are way way better than ANYTHING i tasted on my last trip to paris, and boy you can believe me that i tasted a lot...

the active ingredient is called "lactisole" and afaik its derived from the sucrose itself... cheers t.

hi, i just found something utterly cool. its called "super envision" and it can drastically lower the sweetness level of all foodstuffs that contain sugar (sucrose) as far as i can see you only need to add miniscule amounts. imagine a pate de fruit with only very subtle sweetness, or a just-creamy-but-non-sweet white chocolate.... i have to get my hands onto it see this cheers t.

the failsafe method would be: slightly warm you mold (not warmer than 6 degrees c compared to the mold) dont use over crystallized chocolate, thats the main reason for spots (cooling marks) right after molding put the mold into the fridge for at least 10 minutes finally a mold with large even surfaces can be sprayed with an airbrush and a fifty/fifty mixture of chocolate and cocoa butter, and there will be no spots.... cheers t.

actually unmolding was no problem, and yes those cylinders are as deep as they look. i found them on a trip to jkv, they are also featured in the ramon morato "chocolate" book (the green one). the metallic colors can be bought much cheaper than tomric, the stuff is called "candurin" its from merck, and they sell it for 90€ per kilo :-) to control the leaf gold you really need to buy a full gilder toolset: a pillow, a knife, and a brush, with that (and only with that) you will be able to control you goldleaf and even cut it in little squares... cheers t.

nappage neutre = neutral glaze although the simplest way would be to do a fondant with the alcohol and some invertase, after a few days you will have a liquid filling. cheers t.

yes, with a paper cornet

Our new Line of Eclair, with greetings to Christophe Adam :-) from left we have: Coconut Milkchocolate Vanilla Mango Cherry Cassis/Violet Caramel Chocolate all the fruit fillings are made cold process with gelcrem from sosa to preserve the freshness of the fruit. cheers t.

a few "just the shell" studies i did lately... striped dhemispheres, maybe for a mango bonbon... airbrush and poured white chocolate mixed will be an absinth bonbon pink hemispheres with white spots (used a dishwashing brush for even sprinkles) and a kind of "palet d´or" the point was to try to manage the gold into the molds :-) cheers t.

i shall make some, so far i can tell you that it works like a charm :-)

ferran adrias "texturas" made by sole graells has it !

Hi, i recently found out that all the lustre dust metallic colors are made by merck and are sold under the brandname candurinyou can order a dozen colors each 1 kg minimum (90 euros) if you compare that with the usual price of 15 euros per 25 gram its really kinda cheap :-) merck offers a nice .pdf file which explains how to dilute candurin colors with alcohol and shellac to directly spray on molded chocolate. we tried the same solution on plastic sheets to do golden chocolate pieces and it works GREAT. before we just used alcohol, and once the alcohol was gone you blew the gold dust away, now it really sticks to the plastic and sticks to the chocolate as well :-) you can d/l the .pdf here cheers torsten s.

btw, is anyone going to sigep ?? if so please tell one could share a rental car or so... cheers t.

some fruit flavours weaken because of the long cooking time. if you want to do flavours like passion, raspberry, orange, cassis or tangerine you wont have any probs going just with the fruit puree, but if you want to do flavors like cherry, strawberry, apricot, pear or every other "weaker" tasting fruit you need to strenghten the flavour a little bit. to get really great tasting pate de fruit i either use high quality icecream compounds from elenka or mec3 (simply deduct the desired amount from the fruit puree, and add the same amount of compound as late in the cooking process as possible) the other thing is that you could use a high quality flavoring after you pulled the pate from the fire. sosa has created what they call "the alphabet of flavors" you will find it in the catalog towards the end. its a box of 190 flavors of very high quality, you could also buy single falvors of course... cheers t.

paco torreblanca revamped his website + videos n stuff virginie duroc danner - chocolate pop art Patissier Christophe Blondiaux l artiste patissier - check out links for even more patissiers pastry blog with great photos cuisinier en ligne - video recettes a great collection of product photos from the usual suspects cheers t.

congratulatios! you made yourself a ganache :-) cheers t.

do you think the upper cone was completely pure styrofoam without covering.. i believe the lower cakelike part is inedible made out of plaster or something.... does anyone know if laduree takes the bases back from the customer after they have been used, to reuse them again ?? cheers and thanks t.

we want to do a macaron piece montee, just like laduree. but i really wonder how these guys fix their macaorns to the cone any ideas ?? cheers + happy new year t.