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About Bentley

  1. Similar to the other post above yours regarding Andrey Dubovik's work, I think this one is done by several blasts of compressed air aimed at the center of the mold cavity to create a concentric web-type pattern. I've been meaning to play around with the technique but the humidity here has been crazy.
  2. Bruno Albouze has a recipe that uss corny syrup or glucose - no honey or invert sugar. I haven't tried it yet, but I love many of his other recipes, so it's on my list.
  3. @gfron1 Thanks. Those are beautiful. I will have to do some experimenting. What is your Instagram name?
  4. The way my airbrushes are designed, I can't shove them into the tip. Need a different airbrush - or maybe ct down the back end of the tip. I'm on a mission
  5. He did reference some earlier experiments spraying through different tools and gadgets, but I have not been able to figure out which thread that was.
  6. @gfron1 Did you get this one to work? How did you attach the tip to the airbrush? I can't find a way to do it that doesn't just create a big puddle of color in the mold. I've tried a couple airbrushes. The first is a basic badger 250 - the way that one is made, the siphon nozzle is in front of the air nozzle and there is no way to get the #33 tip on. I also tried a Badger 360 but didn't do much better. I would think that the airbrush needs to be seated close to the #33 tip's star opening, but I can't get my airbrushes to set up that way. I'm curious how you did it.
  7. That seems to be Andrey's signature design. I see it a lot on his Instagram. I think Kerry is pretty close on this one. I would have guessed sponge painting and then compressed air. The good news is that he has an online chocolate course and this bonbon is one of the lessons.
  8. If there is a significant amount of color on the mold (e.g. from airbrushing the whole mold), I let it partially set then scrape it and add it back to the bottle - cuz that stuff is not cheap. If it's just a little bit (like from splatters and the like), I lay out a sheet of parchment paper and, while the color is still wet, invert the mold and rub it across the parchment paper to clean it.
  9. Coloured Cocoa Butter

    I use Chef Rubber colors. It's a bit of a guessing game because the colors on the web (and bottle lables) don't match what's in the bottle all that well, but once you figure out what the actual color is, the actual product is excellent. I've also used Roxy and Rich colors with great results - easier to get if you are in Canada.
  10. That's a good point about the fat content. Water might be the simplest solution. I don't think it would take much to thin out the gianduja a bit. I don't need it runny...just a little less firm than it is.
  11. I've been making variations of gianduja with different nuts - hazelnuts, peanuts and pistachios. The typical ratio is 1 part nuts to 1 part chocolate. I find this makes a very firm gianduja. If I wanted to make a creamier product, would you increase the ration of nuts to chocolate or add a little cream to the mixture? This would be a for a filled bonbon, so the extended shelf life of uncoated gianduja isn't as important.
  12. Interesting. Sounds like you would start with the tip close to the bottom of the cavity and draw it out as you spray? I will have to do some playing around with this.
  13. I call this one the PCP for Peanut, Caramel, Pretzel. It has a pretzel biscuit topped with a milk chocolate peanut butter ganache and salted caramel. It represents a couple different experiments. First, I wanted to try a crispy layer. The pretzel biscuit is coated in cocoa butter...three days later, it's still crispy. We'll see how long that lasts. The other experiment was the colored cocoa butter technique. It's the dremel technique shown by Chef Salvatore Martone on his Instagram feed (https://www.instagram.com/p/BMcaOibDWt9/?taken-by=chefsmartone). I would not call it a success. I think I may have had too much light blue CCB in the mold. I think it may also be necessary to let the CCB set slightly before using the brush. I'll keep trying. In any case, they still taste just as good!
  14. @pastrygirl What is the reason for mixing the colored cocoa butter with white chocolate vs just splattering the CCB by itself?