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About dhardy123

  • Birthday 12/22/1967

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  • Location
    Ontario, Canada
  1. Yes he just dipped the head in. I couldn’t tell if he lowered the pressure. It is part of the online series. He actually made a large white chocolate egg, unmolded it, splattered it and then used his finger to do a light painting of a different CCB. He then filled the egg with mousse and sorbet. It was for a plated dessert but still the idea looked intriguing and I may also try it this weekend
  2. Jim I was watching a video on Savour tonight where the chef did a splatter on some eggs. He simply dipped his airbrush into the CCB and did a quick spray. He did not put any CCB in the cup. It is something worth trying
  3. Yep you were right! (ignore the 5 small dots. They were from a light) Thanks
  4. Meltaways

    Oh sorry...where in Ontario are you?
  5. Meltaways

    a few years ago I picked up some heart silicon molds at Ikea that would probably work
  6. Meltaways

    Yes it came right out with no issues
  7. Meltaways

    I have done both dipped and icing sugar coated meltaways. When dipped it really takes away the meltaway feeling as you have a crunchy outer shell of chocolate. I have also used frames but now use a silicon square insert to make them. No leaks and I only need to cut in 1 direction.
  8. Meltaways

    I bought a big bucket of coconut oil from Costco. It was deodorized and worked perfectly for me.
  9. @Jim D. I see you piped your marshmallow. How did you finally decide to do it?
  10. @curls Thanks! I will buy one and see if I can get perfect dots on my molds using CCB
  11. Yes I did use it for most of them. For the raspberry I placed a piping tip in each cavity and gave a quick spray of white with the gun inside the piping tip
  12. https://www.instagram.com/p/Bcut3OVlh7A/ Does anyone know what tool he is using to make the black dots on the umbrella mold (about 20 seconds in)?
  13. My Christmas collection Top Row (L to R) : Caramel and Peanut Praline, Cherry and Pistachio, Peppermint Crunchy Middle Row (L to R): Wildflower Honey, Hazelnut Praline Rock, Passionfruit Banana and Praline Bottom Row (L to R): Raspberry Orange, Apricot Dulcey, Dipped Salted Butter Caramel