Kerry Beal

Under construction - these will be ‘Rob’s Wedding Tarts’ - so named because a caterer made them for my friend Rob’s wedding many years ago and was happy to tell me how they were done. I’ve made them for a couple of the chocolate workshops that we held in Niagara. Good excuse to pull out the Control Freak to caramelize the onions. Deglazed with some balsamic and mounted with a bit more butter. The tart pastry is French Tart Dough - doesn’t get any easier. Thursday I’ll make a custard with egg and heavy cream - a bit of onion, custard and Stilton and they’ll be good to go.

Yup

Or mix it with chocolate to make a filling for bonbons

Perhaps you could reheat, cool and beat? Fudge instructions

Sorry - 3 fillings - orange caramel, earl grey tea and browned butter bourbon - but nothing to stop you from adding tea to an orange caramel!

Here its gelatin with sugar and glycerine

With the holiday coming up I need to make boxes of 6 bonbons for teachers, educational assistants, bus drivers and of course the neighbors. Fillings are black pepper and fig, browned butter bourbon, earl grey and orange caramel

I IMHO 500 grams of chocolate is no where near enough in order to maintain temperature while waiting for things to set up.

You know that’s not the way we work!

Wonder if you changed to not so rapid not so precise

Nope - I was wrong - these are what I was thinking about -

A few years back Chef Rubber carried a series of transfers with similarities to these custom ones.

Would you be able to post a picture of the black powder that you use to make the color cocoa butter?

Big question! More molds for sure - time is money - spend the money on molds to save time. It will pay for itself. Temper your fillings so they set up quickly. Temper a larger amount of chocolate to make shells and back them off - keep the tempered chocolate warm when you fill the molds and back them off as soon as they are set.

I think since the powders are oil soluble pigments, that providing a gram measure would not be unreasonable. I don’t think there’s going to be any significant difference between brands

8

Likely yes - but could also be a chocolate with higher cocoa butter content?

And that’s not counting the bark you made ahead of time

I’ve come home to a computer meltdown - hoping I can sort it - no success so far!

Breakfast this am (brunch really)

Et tu Cheesi? Caesar is not having a Gouda day!

For those of you appreciating @patris’s wall art - check out this baby that has shown up in previous pictures. metal

It’s a Kringle - Scandinavian almond paste filled danish dough as I recall from when I used to make them

My early am visit - still busy for a Sunday look what I brought home!