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ptw1953

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  1. Granite and Gold (and White) 2...
  2. If you don't look too closely, these are fine...
  3. I also did double taping on this one, as an experiment for future use...
  4. Once I saw gfron 1's post, I couldn't sleep very well, trying to deconstruct the process. One thing I have found out is that it is bloody difficult to get even close to doing it correctly; and I haven't got anywhere near close. My first (and probably, last) attempt...
  5. Can I ask if you found that there is an optimum time to wait after spraying the mould before creating the patterns? Immediately after spraying, or X minutes after spraying? Philip
  6. Wonderful and inspiring work Artisanne.
  7. I am in the process of doing exactly this with a heart shaped mould the I have (thank you for the tip about using golf tees). My father-in-law just delivered a dozen tees to me. Will update on the outcome after the 24hours drying time is over...
  8. Exactly right Jim. I use two moulds; 1 x 25mm demisphere and 1 x 30mm demisphere, and I use 25mm glass balls and 30mm glass balls in them. They are tight fitting, and the results are as you see above. Need to work further on my technique and timings though...
  9. Cost was £1 per ball, on fleabay...
  10. For my mould, I used acrylic (or glass) balls, 30mm in diameter. Got them from Taiwan; delivered to Scotland in 6 days...
  11. I used white cocoa butter Jim. And from experimentation, I found that, as Kerry and yourself have alluded to, there needs to be a contrasting background colour for the Dendritic effect to be successful; I normally would temper the cocoa butter by heating to 40 degrees centigrade, then shaking and using, but found that the Dendritic effect, at that temperature, was hit and miss. So once het up to 40 degrees, I shook the bottle, and let it sit for circa 20 minutes, then used it. The results are in the above photo. My favourite colour to use is silver on a black background. It is there, but not in your face as per the above photo, which is white on a 54% chocolate shell. The subtle effect shown on Kerry's photo is what I am aiming for... Philip
  12. Once I fully learn how to post things on this internet computer thingy, I will be a World beater...for sure. 😁
  13. Oh well, here I go...and not one the same as the other! Boo...
  14. ptw1953

    Amaury Guichon classes

    Hear hear! I'd love to have a new edition. I don't eat chocolates myself (type 1 diabetic, so I deliberatelysteer clear) but I enjoy, so much, making them for others to eat and an update on techniques etc would be most beneficial for me. For any wannabee chocolatier, the tip on 'signing chocolates' on page 153 of the current book, is worth the price alone; this is how everyone can individualise some of their dipped chocolates. It may be common knowledge to chocolatiers, but to me it is so exciting and, yes, new... Philip
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