minas6907

Hey thanks! The gold on the macaron shells are a gold luster dust mixed with a little bit of a spirit. Then its just splatteres on the shells after they are baked and cooled. As for the bonbons, its the same gold and silver luster dust, I applied it dry with a paint brush. Specifically, they are the metallic dusts I got from pastrychef.com.

On Netflix, Spinning Plates was a good one, im not sure if that one was already mentioned.

Heres what I have from about the last month. Firstly, heres a dragee made with cacao nibs, it basically follows Peter Grewelings formula for a coriander dragee, but I like these results better. You still get a nice crunch, but you also dont have the feeling of chewing on seeds, I just couldnt get past it. Next is a caramel and smoked sea salt bonbon. Then we have a chocolate high heel, its not the greatest, but also my first time using a two piece mold, any tips are welcome, it was sort of a weird piece. I didnt want the edged to be too thin, but it seemed like during setting, if I inverted the mold to let the chocolate flow out as you would do with bonbons, you wouldnt get that smooth look on the inside of the cavity. Also, theres those evil air bubbles on mocking me on the heel. Next, for the first time in about a year, I made some macaron. These have an espresso ganache. I also went to Vegas, partly for pleasure, partly for chef rubber. I stocked up on ingredients, got a few new molds, and texture sheets. I know these arent too amazing, but it was my first time using the texture sheets, and it was a rather warm day, but I still wanted to play with chocolate, so I got so so results. Next are salted caramel bonbons I did for a wedding shower, and the last picture is both bonbons for the same shower. The gold domes have a coconut filling, akin to a mounds candy bar.

That looks awesome! For the lavender, do you add a lavender oil whole whipping, or did you add lavender flowers?

I just added tempered chocolate to an n2o cannister, and dispensed the foam into a frame. What other methods are there? Do tell, im really interested now!

Kris, I just wanted to say, I love your photos! Beautiful work! Heres what I have from the last few weeks. For a long time now, I've wanted to make aerated chocolate, so I finally got around to it. It came out really nicely, I love the texture, and its neat knowing you can get a different texture thats made from only chocolate. Anywho, so it was just sort of a test, I made the mistake of thinking I could spread the foam in the frame, but that just deflated a section of bubbles. When I get some time I want to do an aerated white chocolate enrobed in dark, but for now, heres dark enrobed in dark. Then we have a coriander dragee, which is a variation of the almond dragee in chocolates and confections. It took me a while to like this one, it has an enjoyable crunch to it, and a slight minty flavor from the coriander, but overall I can see myself making it again. After making this, I did the same things with cacao nibs, which have that lovely crunch and a (in my opinion) much more desired flavor. Lastly is a matcha caramel. I was at a Japanese supermarket recently, and thought it would be fun to make a green caramel. I think its cool that it can be done, but with the ones pictured, the green tea is hardly discernible, I'll have to add alot more next time. Also, please excuse my poor enrobing skills, I'm still learning :-).

Hey, I had a request for the mods. You can feel free to delete the post that has the watermelon jellies and rose lollipops. I posted those pictures from my phone and (just loggin in to EG today from my computer for the first time in a long time) had absolutely no that they are so obnoxiously huge! I'm so sorry, that has to be incredibly annoying, and was not purposeful! I usually just view the forum from tapatalk on my phone, so I had no idea!

Well my knowledge is all from Grewelings book haha, I'm no expert, I have always used Grewelings formulas for caramels. On the recipe for caramels using evaporated milk, he mentions a variation by adding raspberry puree, and I just subbed banana and it came out well! So I'm no expert haha, just following the book :-) They really arent so difficult, although you do need a rather large frame to cast the jelly that makes up the rind, and you do need to have halfpipe molds. Other then that, they really are easy, agar is so simple to work with, much less finiky then pectin!

Here's two items from the last two weeks. I've been wanting to experiment with fruit flavored caramel, so I made one with a banana puree. Those pieces were enrobed and topped with honey powder. Then I also made agar jellies, im addicted to the citrus slices! I just think they are so fun to make!

Here's a few things from this week. Watermelon jellies and hard candy roses (apple flavor).

Sounds more like in the first post he's not cleaning the sides of his pan. If you have sugar crystals on the sides when you pour out, you wont be able to pull, it'll just solidify and crack.

We use a cleaner from eco lab, I belive it a called grease strip. Clean in 10 minutes.

Here's two from today. Blood orange jellies and something else I was playing with, thai tea infused caramels.

Here's some things from today. Anise gummies, peppermint sticks, and peppermint berlingots.

Thanks Smithy! Here's two more from some free time I had yesterday. Black cherry berlingots and a blown sugar swan.

Here's a few things from today. I got a silicone lego mold to play around with, so the hard candy bricks are the result of that. And a few days ago we were going to make some hot cocoa for some company we were having, so I made peppermint marshmallows to accompany.

Here's something I made when I got a chance to play with some sugar last week, meet mr. Snowman.

Hi All. I wanted to see if anyone has seen this in person, or has any more information about it. Recently, while searching youtube for sugar related videos, I saw a few videos that were shot on the streets of China. The individual was selling blown sugar figurines attached to a stick. Apparently, it isn't meant to be edible, just decorative. They would gather some sugar, pull it a bit, then make a piece as you normally would to start blowing it with a pump, but instead they stretched out the tube to be very thin and used that thin strand of sugar itself as a way of blowing the pieces. Sorry if it doesnt make too much sense, you'll see it in the video. I've searched around for this quite a bit and havent come up with too much more then it being a traditional folk art in China. Does anyone have more information on this? Would this work with your typical formula for blown sugar, or would it have to be modified? After watching the videos, I get the sense that the sugar they are using is quite soft. Anywho, just wanted to throw it out there.

I just realized I could contribute. I candied some plums a while back and saved the liquid that remained after they were finished. I always wondered if I could make hard candies from it just by boiling and taking it up to 310f and pulling. Well a few weeks ago I wasn't feeling too well, sort of sick. By I didn't want to go to bed, so I was getting some stuff done around the apartment when I realized now is a good time to boil that syrup, so I did. The final syrup has a lot of glucose in it, so it was very very foamy during thw whole boiling process. Part of the way through (because of the very foamy nature of the syrup) I was stirring it with a wooden spoon to calm the bubbles. I think I stirred too aggressively, as two blobs of hot sugar landed on the top of my right foot. Its hurt pretty bad haha, the sugar was around 270f. I think I may have a high pain tolerance, cause even though it was a huge shock and really hurt, I cleaned it off, continued to monitor the sugar temp, poured it out and pulled the candies. When I tasted some of the candied and say that just tasted like caramelized sugar and no fruit flavor, I tossed the batch went to bed in pain. Walking was difficult for the next few days, but I've seen big improvement. Its kind of funny since the two burn marks are about 1 inch in diameter and look like splatters.

I love the look of the banana and passion fruit bonbon!

I realize its been a while since I've posted here! married life has been busy, and the apartments finally put together. Anywho, heres the latest items I've done over the past few months. Hope everyone enjoys! Heres the rundown: -Strawberry pate de fruit -Wasabi bonbon -Nutmeg fondants enrobed in a caramelized white chocolate -Remember that acrylic mold I had a question about being food safe? (> Well I got it and made some bonbons with it! I like how tall they came out, but didnt see that little tiny angle on the top of each cavity before I bought it, so the bottoms of the chocolate pieces have sort of a border if that makes sense. All in all, I wouldnt use it again for bonbons, but it would definitly work to make chocolate cups for other desserts. -Peach pate de fruit -Berlingots -Candy sticks -Lollis -Caramels with cacao nibs -Caramels with sea salt -And finally, for a baby shower for a close friend, bonbons with a raspberry butter ganache.

Heres a tartine loaf I did a little while back. The sucker weighed in at 1.7kg. We made many a french toast from this one.

The caramels will dip just fine, its a reliable formula.

I never got the hollow bars for the same reason Edward mentioned. Usually, the same place that sells the hollowed bars will also have angles. My go to frame is made from a 12 inch long, 3/4 inch aluminum angle. After they were cut, it did take some work to remove the burrs and smooth out the edges, but it was worth it. Although when I look back now, I wish I had just ordered stainless bars, its not like youll ever need to replace them. As for the sheet, like Kerry said, it just depends on what your doing. I dont work with acetate much, but I would let caramel near it. And this is just me personally, I use parchment for baking, and my silpats for chocolate/sugar.

I personally wouldn't mess with the amount of gelatin until you try it first. This is interesting actually, I want to try this. I have a hefty quantity of 75% syrup left over from candying plums, when I get a chance im going to give this a try.