[Chocolates with that Showroom Finish, 2012 –]

6 hours ago, curls said:

@Hendrix they look beautiful. What flavors are they?

The purple ones are filled with blueberry and crème fraîche. The red ones with Minneola and Rooibostea.

 

9 hours ago, Jim D. said:

 

Those are beautiful. Do you mind telling how you achieved the marbled effect?

I just brushed them with a sponge. First the darker color and then a lighter one to shine through behind. 

[Chocolates with that Showroom Finish, 2012 –]

I'm very happy to show my first bonbons in this thread. For good light, I had to go outside in the snow to take the pictures, as my window is right now completely covered with snow. 

[How do they do that? (the bonbon thread)]

2 hours ago, Kerry Beal said:

You know - with the printer I saw at SIGEP, thermoformed onto a sphere, backed with black - wonder if you could do something like this?

You mean to create something like a transfer sheet? That's also been on my mind but had no idea how you could do it with a round bonbon.

[Andrey Dubovic online classes]

If anyone is still interested in this, I have booked a class with dubovik in April and will be happy to share what will be discussed. Also, if anyone still has unanswered questions, I'll be happy to ask him in person.

[Hello from Switzerland]

20 hours ago, kayb said:

Welcome, Simon. I look forward to seeing your posts. What do you like to cook and eat?

 

 

I work in pastry and do a lot of plated desserts and work with chocolate. That being said I really enjoy eating anything not sweet, as I have to eat a lot of that at work. But a really good chocolate will always be a must have. That's why I'm thankful to be in Switzerland, as we have a wide variety of good cheese and chocolate which satisfies both of those cravings.

[How do they do that? (the bonbon thread)]

Or simply just Photoshop. Most of his stuff looks a bit overly polished. If he pulled it off though, kudos to him. But also getting the color shift inside of the lines is something that boggles my mind and wouldn't want to do. 

 

[Tempering Valhrona Milk in melting pot]

I just always follow the diagram on their package. At work, we mainly use valrhona and I've never had any problems with it. I mainly seed it to cool it down quicker to about 27c and then heat it up again to 30c. Like this, I never had any problems with molding. Hope it helps. 

[How do they do that? (the bonbon thread)]

Hello everyone. I read this whole thread and just wanted to say thank you for sharing your knowledge and experiences. Some weeks ago I found a rather interesting looking bonbon and wanted to know if I'm on the right track how he made it. 

I thought pastry tip for small ring, and then a something with a small tip for the lines. What's been bugging me is how he got the shading and different colors on the lines. So maybe scrape and airbrush? 

[Hello from Switzerland]

Hello everyone,

I'm Simon and from Switzerland. I really enjoyed reading in this forum so far. A lot of knowledge gets passed around here