RobertM
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Posts posted by RobertM
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Tikidoc - most of my "technique" is airbrushing - Fire and Ice is three colors blended together - the Hella is splattered cocoa butter, a solid color (airbrushed) and then both are backed with white cocoa butter - I burned up my cheap airbrush in the middle of the work and had to go buy another - I upgraded to "not as cheap" airbrush...
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Here are some I just finished putting together. Top left is a Red Wine truffle; Top right is a a Hot Chili infused truffle I call Fire and Ice; bottom left is Guinness and bottom right is a variation of a "Hella" (Wyabau) caramel, chocolate and xtabentun
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@Curls - Thank you Donna - I got two new molds at the Candy Show and wanted to try them out - I kind of like the Fire and Ice, but it needs more FIRE...
@Koen - Thank you for the lovely compliment - I'm not trying to be modest, but I do think many who post here have far more talent -
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Some things I've been playing with, Red Wine; a chili infused piece I call Fire and Ice; Guinness and a version of a Hella (from Wyabau)
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I have a ACMC and have used it successfully for years. I upgraded to A JKV and only use the ACMC sparingly now. Don't forget that as lightbulbs age they lose their heating ability, so I only use the thermometer as a guide and always check and verify.
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Ruth; I've been away for awhile, but coming back to those Duo's are simply Amazing.....
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Hand dipped caramels, with Himalayan Sea Salt and Red Hawaiian Sea Salt
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The wine is actually in the cake batter. You infuse the wine with cinnamon and juniper berries and use that in the batter for the cake. It's super simple. Everyone loved the cake, it turned out very light.
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This is a white chocolate/raspberry tart I did for a dessert party
a Chocolate and Cabernet Sauvigon Italian Cake
served with a Creame Anglaise
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Curls: Those Cinnamon rolls look professional...I'm sure you're using only the finest of ingredients... :-)
DianaM: The madelines look amazing - I could eat that entire plate - and the madelines too....
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Patti_h
Count me, what side of the table do you want me on? This may be a fun discussion back at the residence after dinner....
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Just re-reading previous posts and noticed your refrigerator - with your tools on the door of the unit. Assuming you use magnets to adhere them, what an amazing concept! Do you have any issues with the tool and magnet coming off the fridge in one piece?
Yet, another idea from you that I plan on stealing....
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I'm fine with the Residence. I'll vote for that option.
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At the Conference/Workshop Curls asked if she could come over and try out the JKV using some of her molds for Easter, which she did yesterday. I think the results were wonderful, I had a great time with her and here are the results. We did have some colored cocoa butter issues on the bunnies - sad to say....
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Kerry
What kind of pectin are you using in the PDF?
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Count me in -
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Count me in for next year, I'll sign up when the "Plan" thread becomes official
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Bob,
What was in your amazing blue bonbons? I managed to bring 2 home, and after the first was shared, possession of the 2nd was hotly contested! The stout ganache, and the raspberry filling were widely appreciated as well.
That was a variation on a Hella (Fine Chocolates 2: Wybauw)but I omitted the vanilla bean, used pure vanilla at the end and substituted Xtabentun for the anise liquor.
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I learned the "concept" of Hand Dipping chocolates. I say the concept because it's obvious that it is an art that must be practiced, practiced, practiced. Everytime I watch you do a PDF, I pick up something else in addition to the last nugget I learned. I continue to try and learn to expand my thoughts on flavor development, and not to think just inside the box of a specific formula but to expand those combinations and experiment with new things - lemon curd/white chocolate with raspberry caramel? Who would have thought - but delicious.
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Tikidoc; there are many things you can do to your caramel formulation. Are you using Karo in your formula? One thing to consider is that for every degree you increase your cook to you boil off 2% of the water in your caramel.
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While we were busy creating and learning about different confections, here is a peek at what was going on behind the scenes...
To the right of the picture are Chef Huebner and Chef Cacciola who were the two chefs we dealt with while organizing the weekend as well as the head chef's who prepared all the amazing food we had Saturday and Sunday
Some of the students from Stratford who spent their weekend assisting and learning
Chef Freeman demonstrated a tasty little treat and shared the formula -
The pastry chef creating dessert on Saturday night
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The calm before the storm - these are excellent views of the main kitchen we used and just some of the equipment people brought with them
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My deepest and most sincere thanks to everyone who attended this years conference. Each one of you helped to make this an amazing weekend and I can not thank you enough, special thanks MUST go to:
Stratford University (Woodbridge Campus) for allowing us to invade your entire third floor for two days and the wonderful, outstanding hospitality you shared with us. Everyone at Stratford was AMAZING, the lunches and dinner were truly stunning and delicious.
Joe "Coco Joe" Sofia for spending the ENTIRE weekend with us and providing some amazing instructions on several different techniques and formula development. Joe even jumped in on other areas of chocolate work, helping people make flowers for the Showpiece, helping people with their molding techniques, and other one on one formula development! Can't wait for you to join eGullet Joe and continue to join us here online and in person!!!
To Cargill/Wilbur for their VERY generous donations of ingredients, your willingness to help underwrite the cost through your generous donations helped to keep the cost of the weekend to the attendees reasonable for all.
To ALbert Uster imports, for also supporting us through a magnificent donation of supplies, including chocolate, glucose and fruit puree's we used in the amazing raspberry caramels and the fruit de pate
Kerry Beal, for her continued support and encouragement over the last few months and for her willingness to do several demo's, including her basic tempering class; pate de fruit and of course, the mighty Thermomix, and for setting the bar on the toys that someone in the chocolate world can own. I don't know what can be said about Kerry that hasn't been said a million times over, but, my world has become that much better and a great deal brighter for your guidance, mentoring and friendship.
To Rob, for his very high energy presentation and his amazing sculpture which is still being enjoyed here in Woodbridge. I shall never be able to hear the expression "straight face" again without thinking of you!
To the Chicago School of Mold Making for supplying Rob with molds and tools to use in his elaborate and beautiful chocolate showpiece
To Chef Rubber for his donation of cocoa butters for use during the weekend, and thank you to Steve Lebowitz for his teaching the mold decorating portion of the weekend and helping everyone and anyone with his wisdom and advice.
To Chocolat Chocolat Inc for your over the top donation of equipment (a magnetic mold, a complete "kit" to use in chocolate making, and many, many other items)
To Amoretti and your donation of flavor samples that assisted everyone this weekend to produce some very, very amazing truffles and bon bons.
To Design and Realisation for your continued support and kindness
Curls has gotten into a habit of saving my life for the last two conferences, and I have no clue how this one would have been possible with out you
To Chocolot (Ruth) for her never ending smile; her willingness to allow me to play with some raspberry caramel; her willingness to teach us about butter creams and the lost art of hand dipping.
Erica and Brad for being a muse and inspiration on flavor development. It is because of you that when I'm in my "test" kitchen I push myself beyond what I begin the project believing, with the words "what would Erica do?"
Lastly, to my wife, for giving me the freedom and time to "go off and do my thing" with some truly amazing and talented people, I cherish each day you are in my life.
If I have left out anyone from this list, please consider it done only out of my forgetfulness and ignorance, it was not done for any other reason.
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Am at Stratford; they have gelatin. Dinner tomorrow will be at 6:00, it sounds amazing!
The doors to the school do not open until 8:00; so there is no need to rush in the morning; but get breakfast before you arrive, there will be none provided at the school.
Chocolates with that Showroom Finish, 2012 –
in Pastry & Baking
Posted
DianaM - yes, all the colors are Chef Rubber -