dhardy123

Yes there are a lot of good techniques but don't only watch the bonbon videos. Some of the other videos use chocolate as decoration, etc and you can pick up some pointers from them as well. I remember one video where the chef demonstrates the toothbrush technique on a chocolate garnish.

OK I finally found Melissa's recipe: https://drive.google.com/file/d/0B8v1-LGO6c8UanNFX3pVMnBHYm8/view

I cant find Melissa's recipe Did you see this? https://www.cacao-barry.com/en-CA/chocolate-recipe/899/pecan-pie

Melissa Coppel has a pecan pie bonbon you could use for inspiration

I once went to a marble store and asked if they had any throw away pieces. I had my choice of many sink sized cutouts (and broken pieces large and small) and none of it cost me a dime. Worth a try

Are you using your Grex for the yellow spots?

The inside of a Payday: BTW there is a copycat recipe out there that uses peanut butter chips, marshmallow and condensed milk...never tried it though

Here is a recipe from one of the Chocolatiers at William Curley: https://www.worldchocolatemasters.com/recipes/1585

just texted you

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

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

Yep you were right! (ignore the 5 small dots. They were from a light) Thanks

Oh sorry...where in Ontario are you?

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

Yes it came right out with no issues

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.

I bought a big bucket of coconut oil from Costco. It was deodorized and worked perfectly for me.

Wow tough crowd

@Jim D. I see you piped your marshmallow. How did you finally decide to do it?

@curls Thanks! I will buy one and see if I can get perfect dots on my molds using CCB

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

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)?

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

I have a similar? problem. I am not sure what caused this today? I sprayed the mold half with bronze and half with black. I then sprayed white CB over the entire mold. Why did I get this problem? Was the CB too hot? I polished the molds with Everclear and then with a dry cotton ball. Any ideas?

I can't remember the recipe I used, but I had some leftover Eggless Chocolate Chip Cookie Dough that I used in a truffle (no eggs and heat treated flour) that I threw in the oven to see what would happen. They baked up incredibly thin and lacey. They were perfectly flat except where the chocolate chips were