punk patissier

Lebowits, its just basically either swirling the butter round the mould with my finger while wearing a glove or flicking it in with a paint brush. very simple but effective.

the flavours are still very experimental right now as in still learning about various ganache techniques and methods but they are Mulled Wine Praline Passion fruit Rosemary and honey Coffee and baileys Caramel. They all came out pretty tasty and my girlfriend seemed very happy when she recieved her valentines gift Thanks Stu

Thankyou Kerry, your compliments are greatly appreciated. i had a look on the chef rubber site, they managed to make them look amazing which is why i wanted to get a few to try out. Can you recommend them or are they not worth bothering with. All the best, Stewart

here are my first few attempts, im a pastry chef in a pub in london and the customers seem to love them. Any comments/criticisms would be graciously recieved. I hope to get some more molds soon and also want to start experimenting with other colours. Can anyone tell me what the pearl colours from Chef rubber are like?

[Manager note: Follow this conversation from the begining at Chocolates with that showroom finish, 2004 - 2011] heard somewhere that the higher the % of cocoa in a chocolate then the thicker it is when in temper? is this true? it might explain things a little when im trying to temper the chocolate at work. Also, whats a good precise thermometer to use for tempering thanks

So......after about 2 years of trying, i finally have a job interview at Paul A Youngs chocolatier(google it) in London, England tomorrow. Its for an assistant job but il gladly start from the bottom and work up. Ive got expierience in chocolate thanks to Various chefs ive worked for/with but was wondering if anyone had any advice/quick revision tips or access to resources that could help me with some quick last minute revision? Ive done the ground work, got some pics of previous work ive done but any advice would be great. Ive a feeling i need to impress as jobs here are very few and far between and are also much sought after. Cheers Stu [Manager note: The discussion continues in Chocolates with that Showroom Finish, 2012 - ]

mate!!these are beautiful, and such great ideas for the filling. Hope to see some more pics up very soon. Very inspiring.

So......after about 2 years of trying, i finally have a job interview at Paul A Youngs chocolatier in London tomorrow. Its for an assistant job but il gladly start from the bottom and work up. Ive got expierience in chocolate thanks to Various chefs ive worked for/with but was wondering if anyone had any advice/quick revision tips or access to resources that could help me with some quick last minute revision? Ive done the ground work, got some pics of previous work ive done but any advice would be great. Ive a feeling i need to impress as jobs here are very few and far between and are also much sought after. Cheers

i can get a copy for £60 pounds which i guess is about $120. Its alot but its getting rarer and rarer so im going to get one soon.

What I need is a book or resource that holds of on the recipes and focuses solely on the methods and techniques. Rodent have to be a massive encyclopedia, just a good reliable reference for when I'm experimenting and trying new things.

Thanks guys. I have w.curleys book and I visit him from time to time. He's a traditionalist and disengage like to get to techical with his work . Il try the books recomended by you all and see what I can find. Many thanks and all the best for your future experiments. Stewart

Thanks a lot buddy.

Thanks a lot mate. If you can think of any more advice please let me know.

Greetings everyone, im a baker/pastry chef in london working at tom aikens. Im slowly but surely getting more and more into chocolate work but need some good, reliable sources of information. Im particularly interested methods and techniques(not so much recipes yet) and also learning about chocolate moulding using coloured cocoa butter. Does anyone know of any good books, websites, videos and names i can check out? Like i said, the whole chocolate moulding and crazy cocoa butter effects really interests me so anything involving that would be much appreciated. Look forward to hearing from you all very soon. Thanks alot guys Stu