dhardy123

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

Yes I didn't want to waste good chocolates while I just practiced and played around. I know I can re-use the real chocolate but I find if I use a lot of white cocoa butter it definitely lightens the color of the chocolate

I want to practice some spraying techniques as well as some ideas I have...I was thinking of just using candy melts as I practice. Will they function the same way as couverture in regards to the spraying and releasing from polycarbonate molds? Or is there another way to practice?

This is a great place to order any dried fruits from, among other things. Problem is that it is in India and may take a week to get to you https://jayjalarammukhwas.com/home

Have you tried painting chocolate in the mold before casting?

Im a mechanical novice myself. Did you find it pretty easy?

I think its well worth the money. It works out to about $10 Cdn a month. She generally has 1 new video per week which is accompanied by a recipe in PDF so you can download it. The videos can range from minutes to hours based on what she is doing. You can definitely pause the video as you work at your own pace. As Kristen is the self-proclaimed "Queen Of Chocolate", she has numerous videos on chocolate techniques, such as molding, decorations, spraying, tempering, etc. She also does many videos on non-chocolate things like gateaux, cookies, and pastries. In addition, she has guest chefs demonstrate their techniques, such as Bachour, Haasnoot, Melissa, etc. I would suggest sign up for a month and check it out. It also has a pretty active forum relating to the recipes and Kristen replies to most questions posted there.