kriz6912

I had a go a recreating Savour's 'Kitch' petit gateau. - Cinnamon pain de gene, rhubarb, panna cotta mousse.

- Coconut dacquoise, white chocolate mousse, raspberry, lime - Sweet shortcrust pastry, passion fruit dark chocolate mousse, crispearls, milk chocolate ganache - Almond cake, Madagascar 67% dark chocolate mousse

Manon Café... white chocolate butter ganache & mocha, milk chocolate hazelnut gianduja & hazelnut praliné, roasted hazelnut, moulded white chocolate More photos on Facebook and Instagram...

You do have to work quick. I tempered the white chocolate in a chocolate melter. Then moved some of the chocolate to two other non-heated bowls and coloured them (which you can do very quickly). Then, after stirring (make sure you don't stir much), you just pour it into a mould like you normally would. Ideally you could use 3 separate chocolate melters to keep everything in temper. Even though this technique results in very nice looking coloured chocolates, you end up with a lost of 'wasted' chocolate. Normally, when moulding, you simply re-use the chocolate the next time. However, with this technique the leftover chocolate gets a funny colour once you re-melt it because all the colours will have mixed.

You stack different layers of coloured white chocolate as shown in the photo (then I continued with adding yet again a white, yellow, red & white layer). Give it a very brief twist with the spatula to create marbled layers in the bowl. Then just mould as you normally would.

Pure Passion... white chocolate ganache & passion fruit, moulded white chocolate https://www.facebook.com/KrisSchoofsChocolates https://instagram.com/KrisSchoofsChocolates

It's just a drinking straw :-)

Mountain Of Chocolate... dark chocolate ganache & coffee, moulded dark chocolate, milk chocolate hazelnut gianduja https://www.facebook.com/KrisSchoofsChocolates https://instagram.com/KrisSchoofsChocolates

Dark & Strong... dark chocolate ganache & Stroh Rum, dipped dark chocolate https://www.facebook.com/KrisSchoofsChocolates https://instagram.com/KrisSchoofsChocolates

I redid the photography for my last 2 chocolates... Popping Feeling...milk + dark chocolate ganache & lavender & lemon jenever, hazelnut praliné & milk chocolate & popping candy, dipped milk chocolate Coffee...milk chocolate ganache & grinded coffee, dipped milk chocolate https://www.facebook.com/KrisSchoofsChocolateshttps://instagram.com/KrisSchoofsChocolates

Coffee... milk chocolate ganache & grinded coffee, dipped milk chocolate https://www.facebook.com/KrisSchoofsChocolates https://instagram.com/KrisSchoofsChocolates

Popping Feeling... milk + dark chocolate ganache & lavender & lemon jenever, hazelnut praliné & milk chocolate & popping candy, dipped milk chocolate https://www.facebook.com/KrisSchoofsChocolates https://instagram.com/KrisSchoofsChocolates

Touch Of Passion... Satongo 72% dark chocolate ganache & a hint of passion fruit, dipped dark chocolate https://www.facebook.com/KrisSchoofsChocolates https://instagram.com/KrisSchoofsChocolates

Pistachio Cubes... marzipan & pistachio, dark chocolate ganache, dipped dark chocolate, roasted pistachio More photo's at... https://www.facebook.com/KrisSchoofsChocolates https://instagram.com/KrisSchoofsChocolates

Feuilletine Bars... feuilletine & hazelnut praliné & milk chocolate & roasted hazelnuts, moulded milk chocolate More photos at...https://www.facebook...hoofsChocolateshttps://instagram.com/kriz6912

Crispy Coffee... milk chocolate ganache & coffee, milk chocolate truffle shells, crispy feuilletine More photos at... https://www.facebook.com/KrisSchoofsChocolates https://instagram.com/kriz6912

Dame Blanche... vanilla ice cream, dark chocolate sauce, chocolate streusel, chocolate sponge cake, dark chocolate disc (Callebaut Satongo 72%), whipped cream, mint leaves More photos at https://www.facebook.com/KrisSchoofsChocolates

I made some chocolates: Kumabo 80% dark chocolate ganache, moulded Kumabo dark chocolate More photos at https://www.facebook.com/KrisSchoofsChocolates

Chunky Gianduja... milk chocolate & roasted hazelnuts, dipped dark chocolate More photos at https://www.facebook.com/KrisSchoofsChocolates

Some new chocolates... Milk chocolate peanut gianduja, moulded milk chocolate More photos at https://www.facebook.com/KrisSchoofsChocolates

Here's my Manon Café: - white chocolate butter ganache & mocha, milk chocolate hazelnut gianduja & hazelnut praliné, roasted hazelnut, moulded white chocolate

Thanks, Robert. To avoid moisture migration I coat the shortbread with a thin layer of cacao butter.

So I recently made these two: - white chocolate ganache & coffee, mocha flavoured dark chocolate coffee bean, moulded dark chocolate- shortbread, dulche de leche, moulded milk chocolate More photos at https://www.facebook.com/KrisSchoofsChocolates

So I made 2 more chocolates: - Advocaat liqueur based filling, moulded dark chocolate - hazelnut praliné & dark chocolate, dulche de leche, roasted hazelnut, moulded dark chocolate More photos at https://www.facebook.com/KrisSchoofsChocolates

Thanks Kerry. Yes, I too find it a very nice mould, one of my favourites (it's CW1625 from chocolate world). I have about every book I can find on this topic (Wybauw, Greweling, Geerts, Notter, Curley, Savour, ...). Trying to also use Wybauw's books as an inspiration for my photography. Kris