minas6907

Espresso caramels for an upcoming wedding.

Ooooooo I'm stoked I get to post something in the 'showroom finish' thread, so used to the 'crappy chocolate' thread! Been messing around with chocolate a little more lately, and getting good results. Heres the best I've done with my polycarbonate. Has a simple caramel filling.

Beautiful shoes, seriously.

Preparing a peach pate de fruit for a springtime wedding.

Is there really just 38g corn syrup, or did you mean 380g? There definitely is a relation between corn syrup and sugar when your trying to prevent crystallization. The corn syrup needs to be increased for sure.

Thanks! Heres a different presentation I did, thought the first one was a little boring.

Got a new food processor, so I made some gianduja. This is really something I never thought I'd be making. I was amazed when the hazelnuts actually turned into a liquid! Anyways, these are the finished pieces.

I know its not the prettiest example of chocolate work but its my first one! Brandied Cherry Cordial. This is four days after enrobing, I should have waited longer, but couldnt help but cut one of these open!

Heres my little project for today. Just made some modeling chocolate for the first time and had a go at a rose and added some gold pearl dust to it, fun stuff to work with.

I'm using the same stuff, its the 'pate de fruit pectin' from chef rubber, in the description it does say it is a slow setting pectin. . When I cast the mixture into a frame, it seems to develop a skin rather quickly, but surprisingly I was able to deposit all the mixture without any problems whatsoever, I saw no signs of setting inside the funnel, and of course, I put the funnel in simmering water before I filled it. Anyways, I loved how it worked, I'm eager now to make individual two tone jellies, like the peach melbas.

Thanks for the compliments! Heres something I did today, just made a small batch of peach pate de fruit to test out how depositing from a funnel goes, didnt have an issue at all, I've been concerned about it setting up in the confectionery funnel, but it stayed fluid right to the end.

Thank you both!

Heres some more pictures from the wedding last night. Of purchased items, there were the chocolate and powdered donuts, as well as the golden sixlet candies the lollis were placed in. Otherwise, I made the pear pate de fruit, plain and salted caramels, blueberry/lemon/lavender/strawberry taffy, peppermint patties, honey peppermint hard candies, strawberry-banana heart gummies, almond nougat, and grande marnier lollipops.

Wedding was tonight, here's a side shot of the candy bar. More pics to follow.

Heres my projects for today, the last two items for the candy table at my friends wedding. Caramels and an almond nougat.

The lava cake (or chef Bo calls it a truffle cake) from 'The Advanced Professional Pastry Chef' comes out like what you have in your picture, I've made it numerous times. Pm me if you dont like the results from the above post, and I'll type it out.

Very nice! I promise you that I will be trying this! I absolutely love licorice! A while back I scoured the internet for licorice recipes, and only came across a few odd ones that yielded some pretty nasty stuff. I've very suprised to see this, I'm going to try it as soon as I can! I'll be anticipating messing with this recipe and holding onto it to gauge the shelf life. Like real licorice, I'm not planning on storing it in the fridge even though the recipe says to, its cooked enough that it doesn't need to be. I'll be definitly getting back, thanks for pointing this out! Also, about your friend, I'd recommend making a test batch for yourself. All your going to be looking for is the texture of the candy, so since you hate licorice so much, perhaps look for a raspberry extract or another fruit, as well as a color that goes along with it to make for yourself. If you like the texture of the resulting candy, that go ahead and have a go at the real thing for your friend, but keep in mind that the smell of anise may linger for longer then you want it to in your kitchen. Also, if you do make a test batch for yourself, I'd replace the molasses with corn syrup, since it will likely be a fruit flavor, and of course use light corn syrup rather then the specified dark. Please let us know how it goes, and thanks again for pointing this out, I never would have seen it otherwise!

I have a grande marnier flavor from Loranne oils, but the one I use for these lollipops is from getsuckered.com. They have some nice flavors, ones that are different from Loranne. I used the flavor from get suckered in this case because it uses soybean oil as a carrier, where as the Loranne Grande Marnier uses almond oil, just for the sake of possible allergies.

Glad you like them! The Grande Marnier was a flavoring I purchased, not the alcohol. I don't think liquors would ever be a very effective way of flavoring candy at all, that would be cool if you can flavor them, but you'd have a short shelf life.

Heres todays wares. For the wedding on saturday, assorted taffies (lemon, blueberry, strawberry, and lavender) and Grand Marnier lollis.

Add me to the list!

Peppermint Patties for a wedding next weekend.

I would also bet on a white chocolate ganache, thats my first thought looking at the color. If it was fondant, I think it would have been left a nice bright white, rather then be tainted a pale yellow/off white, and the fact that you could taste the white chocolate. About how it can be 'blanket-y,' is the cake refrigerated? I'm inclined to think that a layer of ganache on a cake would peel back on a cake if it was cold.

Apple, banana, and blueberry Dots.

That is beautiful, seriously.