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Norman Love Technique - Black


Sebastian

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http://www.normanloveconfections.com/chocolates/black/

Thoughts on how the black stripe is achieved, with an apparent higher density of color on either side of the stripe, done in such a fashion as to allow some level of throughput? It's done very, very uniformly on each piece..

I heard it was done with a q-tip.

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Any thoughts on this one, the champagne?

http://www.normanloveconfections.com/chocolates/darks/

Has a 'rain' effect.

Hard to tell from the picture - but I wonder if the effect could be had by putting a large drop in the bottom of the mold, then blowing in air with an airbrush?

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Hahaha, kerry, thats the first thing I thought when I looked at the picture, must be a q-tip.

regardless of what they used the concept was the wipe away a strip from the airbrushed molds. I bet a q-tip or something similar will work quite well.

And the champagne one looks like it was scratched away with something firm, like a wire brush.

Edited by chiantiglace (log)

Dean Anthony Anderson

"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This

Pastry Chef: One If By Land Two If By Sea

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http://www.normanloveconfections.com/chocolates/black/

Thoughts on how the black stripe is achieved, with an apparent higher density of color on either side of the stripe, done in such a fashion as to allow some level of throughput? It's done very, very uniformly on each piece..

I heard it was done with a q-tip.

I think Kerry is right. The mold is sprayed with the color or colors used. I suspect a "back spray" of thinned chocolate or black cocoa butter was used to punch up the color. Then the void was created using a q-tip or rubber tip depending on how fine a line you might want.

Steve Lebowitz

Doer of All Things

Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

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There are some new photos of black available, and if you look, the stripe appears not to be chocolate but a dark color of some sort. Its line is not even, and looks like a painted line as you see faint breaks where a "redipped" tool can be applied. As for the champaign, I did something like that last year. I dropped a small bit of CCB in the bottom, then waited till it started to set and use a fat brush to pull the butter up the sides, making sure I applied plenty of pressure so that the brush strokes would be defined. I'll look in my files and see if I can find the photos of my pieces...

"It only hurts if it bites you" - Steve Irwin

"Whats another word for Thesaurus?" - Me

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Perhaps the void is created in the bright color prior to the back spray of black cocoa butter.

Steve Lebowitz

Doer of All Things

Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

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Perhaps the void is created in the bright color prior to the back spray of black cocoa butter.

Anyone bringing an airbrush to the conference? Perhaps we can experiment.

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I have four airbrushes I can bring, but I think I mentioned that to Leb already..

I'm not ignoring you on that, just simply haven't reached that far down the list yet. It is the next item though. :smile:

Steve Lebowitz

Doer of All Things

Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

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