tikidoc

I spent the day getting chocolates ready to bring to the eGullet workshop this week. Clockwise from top, all with dark chocolate: rosemary sea salt shortbread with rosemary caramel, toasted coconut with coconut caramel, apple pie caramel, and guava and jackfruit caramel. I had initially planned to try to dip the shortbread, but it was far too crumbly (and I was tired), so I just drizzled with caramel then chocolate.

Absolutely on both counts, unless you are planning to just make enrobed chocolates. I'm a small step above a beginner, so take my comments with that grain of salt. Initially, I got some of the cheap-o plastic molds and was unhappy with the results. Polycarbonate molds (well cleaned!) make a big difference. And your idea of getting a versatile mold is a good one. Spend some time looking at the "showroom" thread - LOTS of the most beautiful examples of chocolates made by people on eGullet use fairly simple molds like domes, half spheres, and teardrops, using a variety of techniques to add color. As someone who still struggles with perfect temper, I can tell you that the simple molds are easier to work with, and easier (and less frustrating) to clean in the event that they don't unmold perfectly. At some point, you might also invest in a simple magnetic mold like a square or a heart, if you want to play with transfer sheets. I have been lucky enough to go to the eGullet workshop for each of the last few years, and I can't recommend it enough. There are always members who will take you by the hand and help you with basic things such as tempering, working with molds, and decorative techniques. There is tons of chocolate to play with, which is a luxury if you are not wanting to buy a lot at a time. I have always come back inspired by the amazing creations the eGulleters come up with every year. Makes me wish I had more time to practice! I know it's late to plan for it this year, but I would highly recommend that you plan to go to next year's workshop.

I'm in for everything except the master class.

MelissaH is in for Morato as well - I got her ticket when I got mine.

If we want to order a few things, should we just call so they hold them for you? Thinking of that cute frog mold...

In for Friday dinner as well.

Yea, I like it better too.

Not exactly the same, but this looks to be in the same ballpark if you can't find that one. http://www.dr.ca/fluted-bar-silicone-moulds.html

In for dinner.

OK, I'll let you know for sure before the conference. Is this thing light enough to take home as a carry on?

Will you have them at the conference, Kerry? I don't do chocolate that often (mostly for gifts for friends and co-workers) but when I do, I'm usually in a time crunch, and end up spending a lot of time screwing around around with getting chocolate into temper when I could be actually be making chocolate. I also think there are many occasions when I WOULD make chocolates (again, mostly for gifts, etc) but I don't because I don't have the time to commit if I have to screw around with getting chocolate into temper. So, after putting in a couple days moonlighting recently, I'm thinking of splurging on this, and would probably purchase at the conference....

I'm intrigued by this - what does the addition of chocolate do to the texture? Do you have to let the caramel cool a bit before adding? How much do you add?

I should be there in time for Morato, if there's still space.

OK, I'm up for a roommate, Melissa, are you still interested?

Melissa, I probably will be able to share a room. A friend is considering coming but if she decides not to, I'd be happy to split a room. Should know in a week or two.

It's been quite a while since I made chocolates. A friend wanted to come over and play with chocolate during the snowstorm, so we made these: My 10 year old daughter wanted to play too, and I think she made the prettiest ones of the night. I shelled them for her, but she did all the decorating.

Still waiting to hear how this was done!!!!

The date is firm? Have requested vacation. Count me in!

I have also seen it at some Indian groceries. I keep it in my office for tea since it's less messy.

Jim, maybe try the recipe earlier in the thread, some variation of the one that I started with? I went easy on the lecithin due to previous comments about a taste that it adds. I think I used about half what was used in the recipe in post 53. I didn't notice any off taste, but since I made an apple version, the apple flavor is pretty strong and may have covered it.

Update: I recooked and brought it up to 127C. It's still soft, but holds it's shape, and does not stick to the wrappers. Flavor is fantastic, mouth feel very creamy. A success!

I used sneich's recipe in post 53 of this thread, with modifications as above. At this year's conference, Kerry was nice enough to share some Genin caramels. I tasted a berry one of some sort, and it was delicious, but what struck me the most was the texture. Firm enough to be cut and hold it's shape and not stick to everything, but smooth and melt-in-your-mouth texture, and no oiliness on the outside (which is a problem with the firmer version of my apple caramel). None of the "stick to your teeth" feeling of lots of caramels, including my apple one. I was pretty happy with the flavor of my caramel but wanted to improve the texture. When it's quite cool (not straight out of the fridge but not room temp either), the texture is perfect. So I assume that I just need to take the temp up a bit higher, but I'm not sure how high to go.

I recently tried a Genin-clone version of my apple caramels (the Nov 29 recipe but I cut back on the lecithin and halved the recipe). I substituted 40% of the cream with apple cider jelly (which is basically super-apple-y super-condensed apple cider) and cooked to 123C. I used a locally made butter which is excellent quality (comes scooped into a plastic tub). I also ended up adding back some acid (citric acid, to taste) because all the tartness was gone due to the natural acid being neutralized by the bicarb (I'll skip the bicarb in the future for any fruity caramels). The flavor and mouthfeel are both wonderful, and no oiliness, but it's too soft and sticky to even consider cutting, except straight out of the fridge. Can I just heat the whole mess up again and bring to a higher temp? If so, what temp should I take it to?

Me too!

Tarko, how did you get the textured look on the silver and gold half domes? All of your chocolates are gorgeous.