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gfron1

eGullet Society staff emeritus
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    http://bulrushstl.com

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    St. Louis, MO

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  1. gfron1

    Andrey Dubovic online classes

    Those turned out great @Kerry Beal
  2. Yeah, and as KeyChris said above, working on your tempering is much more important. I can say that in the workshop a few of us are taking right now, the biggest improvement I am seeing is from making my room 20ºC. I had no idea what a difference that would make. I generally use the EZTemper for my tempering (although in this workshop I am exclusively slab tempering), but my room was a little warmer. I would get good but not strunninfg shine. Now that I have chilled my room more each project has had stunning shine.
  3. gfron1

    Andrey Dubovic online classes

    In his defense, he uses two different molds for the cacao and strawberry. Both are cacao but the one he uses for strawberry has wider sections so it pulls it off a little bit better. I was too cheap to buy the second mold.
  4. I had tried that a number of years ago thinking it would add to the shine and I saw no effect.
  5. gfron1

    Andrey Dubovic online classes

    Here's my assignments. First is the cacao pod that I filled with a very basic fluid salted caramel. And then the strawberry that I filled with a strawberry balsamic caramel.
  6. gfron1

    Andrey Dubovic online classes

    Nothing to take offense at. If you look at the course description you'll see what we are covering. I'm guessing that you are referring to the eyeball technique (not necessarily the black dot in the center but the cool marble-like glossy domes, and yes, those are coming soon for us. Without having watched those videos yet I have no doubt it is air-blasted cocoa butter understanding what we have already covered - translucent colors.
  7. gfron1

    Andrey Dubovic online classes

    I remember having a conversation about sharing of info after our first Vegas workshop. Its tough because yes, I've paid a hefty amount of money to learn this material which I don't have that kind of cash laying around, but also, we as a forum community have always prided ourselves on sharing of knowledge. My attitude is that I will happily share anything with folks at the eG workshops because it shows that there's a commitment of resources (time and or money) to value the knowledge. Here in the forum, I'm always happy to share my work for inspiration knowing that many, many of us can dissect a picture and figure it out for ourselves; and share key learnings as we've already done. I mean really, how many times have Kerry, James and I (and countless others) explained the tempering process or how to spray cocoa butter? I doubt anyone who has been on the forum for more than a day would call us stingy with information. ETA: I was reminded that Andrey is trying to make a living off of sharing his knowledge through the workshops, so while sharing is always encouraged in the chocolate world, consideration for expertise is necessary.
  8. Yes, that is exactly what I do.
  9. Are you only spraying or also hand painting? Many of us believe that the process of blowing through the sprayer will put the cocoa butter into temper. I have always simply put my cocoa butters in the dehydrator at 40.5C and left them there for days on end. Rarely any troubles. Currently I'm in a workshop with a few others from this group and for that i am tempering each color each time, but have dropped my room temp to 18C and have had almost universal success, so after this workshop I'm going to try using my dehydrator to hold at the 40.5C but keep my room at 18 and see what happens. The reason I hold at 40.5 is that I found the next increment down is not warm enough to fully melt the cocoa butter. Hope that helps.
  10. gfron1

    Andrey Dubovic online classes

    Thanks. I had to brush the gold since the sponge wasn't doing its job. But I figured whatever it takes to make it work. I'm looking forward to his answer on the opaque questions since that's what is related to my sticking issue.
  11. gfron1

    Andrey Dubovic online classes

    Here's my latest projects. I had a bit of trouble with colors sticking on the cacao pod which doesn't surprise me since I had to adjust my colors mid-spray when they seemed too translucent.
  12. gfron1

    Andrey Dubovic online classes

    and we haven't even gotten to the fun stuff yet
  13. As has been said - silicon won't serve you well. But you can pipe your ganache into them, freeze them, pop them out and then enrobe or dip them. Not ideal, but it would work.
  14. gfron1

    Andrey Dubovic online classes

    Mine are all from Chef Rubber (although they severely pissed me off many years ago so I hadn't ordered from them in like 6 years). I believe the white is no different than the Titanium Dioxide that I already had in stock which I bought on Amazon a few years back. You don't need much. I bought the primaries plus black and white.
  15. gfron1

    Andrey Dubovic online classes

    Thanks. I don't know my volume. The one on the right is Chocolate World 2116 and the one on the left is a half sphere so about half of the other. I filled them both with his coffee cardamom caramel. I'm out of season so I'm not selling these. I have a fundraiser that I'll donate a monster box of bonbons to next weekend.
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