Rajala
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Posts posted by Rajala
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Most likely brushed with something, and then a white layer airbrushed.
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Oh, I didn't notice the PSI and nozzle there.
As pastrygirl write, what's recommended is 60 PSI. But for someone's sake, don't do 60 PSI just on your countertop in your kitchen without covering half your kitchen in plastic, because that will get you color everywhere - at least while using a HVLP gun. Based on what you write, it sounds like you have a regular airbrush. I usually use an 0,8mm nozzle and 30-40 PSI and that works out fine for me.
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There's also the possibility that the pressure is too low, which create particles that are too big.
I'm not sure what the intent was with the one pictured, with the mould, but that clearly needs way more color to get a solid look.
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Haha probably not. She's French by name though. French bulldog. 😅
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1 minute ago, Kerry Beal said:
It’s huge!
I didn’t spent much time upstairs where the chocolate vendors are but that was the largest part.
World Chocolate Masters is there this year so you can watch the competition. Chocolate World will have their folks doing demos all day I’m sure.
Maybe I should just go, it'll probably be fun! Need someone to babysit my dog though. Hmm.
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13 hours ago, Kerry Beal said:
Make sure you come and check out my booth in the B2B section.
I sure will, if I go.
How big is this thing? What can you expect out of it?
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6 hours ago, Daniel D said:
I always try to remind myself not to compare everything I do to the people I follow on Instagram (e.g. Melissa Coppel, Andrey Dubovic) because my customers have certainly never seen the likes of their works and probably never will! It’s okay that the people you follow on social media are creating this design, like you said it will be something brand new for your customers!
Yeah, it's easy to get all sucked into a "world", and only see what you see, believing that everyone knows something - when the truth is that just a very small click of people see Coppel's work, as you write. I've learned this myself recently.
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5 hours ago, jmacnaughtan said:
Yeah, it's a lot of fun. Lots of people, but vast quantities of chocolate and demonstrations. If possible, don't go on the weekend.
No, I would go during the first day and buy a B2B ticket as well. Flight to France is only 150 EUR. We'll see what I decide on.
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4 minutes ago, Kerry Beal said:
I'd start with the fruit and the sugar and when it starts getting too dusty - add some melted cocoa butter. I didn't need the heat gun - but might have been useful when things started to creep up the side and hardened there.
Thanks. Can't wait to see how this turns out, hehe. I bought two batches of blackcurrant. I'm sure I'll mess up the first run.
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A month's. 😮
Edit: Wow, this looks amazing. Sorry for hijacking the thread, but would you guys recommend someone to go visit this?
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19 hours ago, Kerry Beal said:
I would be very hesitant given the adhesives involved.
While true, it can get really hot while just working. Or are you thinking more about the soap in the dishwasher?
On another note; I will be getting my freeze dried blackcurrant soon. What's the best approach to make "fruit chocolate"? I get the impression that you grind the fruit powder with sugar and add the cocoa butter? Do you use a heat gun to heat up the drum a bit? Any suggestions are welcome.
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Do you guys know if it's safe to wash the drum and the accessories in a dish washer? 🤔
I hate washing it.
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Looks great. I think the wood there made me think that there was some kind of filter going on.
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Are those images clear without filters?
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Nice! Feels like something you could use in production if you wanted to? Can't take that much time.
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4 hours ago, Kerry Beal said:
Not sure - but when you add the fruit alone or fruit and sugar alone you get a whole lot of dust happening.
Powdered fruit sugar! What's the best approach for this? Do you add cocoa butter first and gradually add sugar/fruit? Adding cocoa butter to a dry mass seems like a great way to get big lumps? 🤔
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Looks great. I like how people try to figure these things out, when people making up new things won't tell how.
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Love the color!
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Haha nice. Love this.
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Haha. Yeah, when I visited Antwerpen a year or so ago, I couldn't see a single trace of colors. I remember some Instagram person writing about that we shouldn't care too much about the colors and look at Europe how it's handled. Yet, he continues with his colors. 😂
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I love the videos with Melissa Coppel. She also explains very well.
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19 minutes ago, Madsandersen said:
When you create your own colored cocoa butter, do you mix the tempered, melted pure cocoa butter with color powder? And how do you temper the cocoa butter?
Look here, if you didn't see it already -
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I do it like this;
100 grams of cocoa butter
10 grams of color (if I want it to be opaque, which I want, I take maybe 8 grams of green and 2 grams of white)
Melt cocoa butter, add sifted color. Mix with bamix. Done. One would probably argue that you should strain it, but I haven't seen any issues with not doing it.
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Keep up the good work!
I always create my colored cocoa butter from scratch. I think it's better since you can control the colors better.
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How do they do that? (the bonbon thread)
in Pastry & Baking
Posted · Edited by Rajala (log)
Yes, a regular paint brush. Get them in different sizes and different thickness on the brush itself to get different results. Dip brush in cocoa butter, use brush in mould. Let it set before you take the next color. In this case it's probably colors without white color added, which will let them flow into each other.
You can also mount a small sponge brush on a tool like a Dremel to get a kind of whirlwind effect.