kriz6912

Thanks Jim. Actually, I did use Rice Krispies :-) Perhaps I shouldn't have called it 'puffed rice' but instead called it 'crisped rice', I wasn't 100% sure how to call it in English. Either way, you cannot use crisped rice or feuilletine in water based fillings (e.g. ganaches) because the water will make it soggy. However, they retain their crispiness when you use an oil-based filling (e.g. gianduja, hazelnut praliné, ...). The one I made was oil-based so the crisped rice worked fine. If you do want to use a ganache and also get crispyness, you could try a double layer approach: first a bottom layer with e.g. hazelnut praliné & milk chocolade & something cripsy, followed by a 2nd layer with a ganache. The moisture from the ganache won't migrate into the oil-based filling. The same applies for popping candy; works great in oil-based fillings, doesn't work at all in water based fillings.

I recently made 2 kinds of moulded chocolates... - hazelnut praliné & milk chocolate hazelnut gianduja & puffed rice, moulded white chocolate - white + milk chocolate butter ganache & marzipan & honey, moulded dark chocolate I'll be posting regular updates. Also, if you like my photos, a like of my facebook page (which contains more photos) is also very much appreciated: https://www.facebook.com/KrisSchoofsChocolates Kris

All 3 of them look great! I was wondering about the tiles, which mould did you use? On your site I see you have variety of tiles in your 'metal box'. Kris

Made some new chocolates last week... (1) Manon Café: molded white chocolate, mocha flavored white chocolate butter ganache on top of a gianduja/praliné bottom, topped with a roasted hazelnut. (2) Walnuts: molded milk chocolate, caramel with roasted walnuts & milk chocolate, dark chocolate decoration. All my chocolates can be found in my Flickr gallery: http://goo.gl/F8xV6

Thanks for all the positive comments. I'm actually from Belgium. And no, I'm not a professional chocolatier, just an enthusiastic hobbyist... Kris Nice job. Love all your other stuff too. Welcome to eG. Where are you located?Beautiful chocolates in your Flickr gallery! I'm guessing that you are from the Netherlands from your gallery title. Are you a professional chocolatier? Welcome to eGullet kris6912.

Here's a picture of my attempt at Peter Greweling's passion fruit chocolates (which he calls 'Toucans'). These are moulded white chocolates, airbrushed red & yellow, filled with white chocolade passion fruit ganache. I've also made a Flickr gallery of some of the chocolates I made in the past. You can find it here: http://goo.gl/F8xV6