Chocolates with that backroom finish

[Chris Hennes]

I haven't made any confections for probably over a year now, and figured I had better get warmed up for the 2014 Chocolate & Confections Workshop: I sort of hoped it would be like riding a bike, so of course I didn't bother reviewing any written instructions or anything intelligent like that. It took me three tries to get the temper right (tabling), but I did finally manage to nail that. However, I overheated the colored cocoa butter, I forgot to smack the molds when casting the shells, and I let the chocolate get too cool (so the shells are too thick). Doh!

Moral of the story: read over your notes before trying something you haven't done in a long time!

[Kerry Beal]

 

 

Here's what happens when your cello covered bunnies/eggs are exposed to the sun.  Laser beams of light develop.  Strange that they seem to have gone for the eyes!

 

Just like burning ants with a magnifying glass.

[pastrygirl]

Inspired by Enric Rovira! Charge extra!

http://www.gastronomista.com/2011/01/enric-roviras-incredible-edible-eggs.html#.UzSkGl7Y2H0

[egypt803]

ooh - i could fill this whole thread by myself.  have been experimenting with airbrushing and stencils.  it feels like it WILL work - eventually - bit it really isn't at the moment...

 

[AnythingButPlainChocolate]

A case of the "3am not checking temper properly" Christmas rush...

[quiet1]

On 7/2/2012 at 11:58 AM, Kerry Beal said:

The infamous Greweling Buckwheat Dog Turds! A classic.

Failure to table the ganache enough, failure to produce 25mm discs for the bottoms (these are more like 35 mm - so my ganache amounts are wrong) and failure to pipe evenly - which is pretty difficult when you are piping something this liquid.

Right at the bottom of the upslope on the learning curve!

 

This has actually given me an idea for a Christmas 'gift' in honor of our new dog.  Sometimes failures are inspiration in disguise?

[YetiChocolates]

 

The very important reason to warm your shells with heat before sealing 

[pastrygirl]

One of those ‘never again shall I .. ’ that will totally happen again - accidentally microwaving raspberry inspiration and white chocolate on high instead of 60%
 

 

That’s blackened caramel bubbling forth from my white chocolate. Do you know how expensive the raspberry is? 😱

[Kerry Beal]

5 hours ago, pastrygirl said:

One of those ‘never again shall I .. ’ that will totally happen again - accidentally microwaving raspberry inspiration and white chocolate on high instead of 60%
 

 

That’s blackened caramel bubbling forth from my white chocolate. Do you know how expensive the raspberry is? 😱

Ouch!