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Chris Hennes

Confections! What did we make? (2012 – 2014)

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Darienne   

As always, your work is gorgeous, sir. :wub:


Darienne

learn, learn, learn...

Cheers & Chocolates

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chocoera   

Well, its been a while! Thought i'd post just a few photos of what we've done at the shop this year! Hoping to get to the eG conference, but lots of personal and professional things have things up in the air...but for all the newbies, welcome to eG! It's actually with the help of my eG family that i took the leap to go from an on-line business to a shop 3 yrs ago. Will try to update more frequently and be a bit more interactive on eG...but here's a start!

autism.jpg

chocbars.jpg

dorothy.jpg

peppermint-bark-tcs.jpg

stpat.jpg

mallows.jpg

shoes.jpg

red.jpg

peel.jpg

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psantucc   

I tip my hat to the shoes. So much easier than the other way 'round!


Little surprises 'round every corner, but nothing dangerous

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curls   

minas6907, lovely caramels and Turkish Delights. For the Turkish Delights, whose recipe did you use and what kind of starch did you use?

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Hey thanks, both of you! The recipe I used is from chocolates and confections 2nd edition, using the native starch. I do add to it, though, corn syrup in the amount of half of whatever the sugar is. I say that because I usually make 1/3 of the full recipe, so its 8oz corn syrup. I've seen that if its made without it, as the recipe says, the candies crystallize rather quickly and lose the supple texture they should have.

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curls   

Hey thanks, both of you! The recipe I used is from chocolates and confections 2nd edition, using the native starch. I do add to it, though, corn syrup in the amount of half of whatever the sugar is. I say that because I usually make 1/3 of the full recipe, so its 8oz corn syrup. I've seen that if its made without it, as the recipe says, the candies crystallize rather quickly and lose the supple texture they should have.

Thank you for the information; I'll make a note of that in my book.

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Quesmoy   

Espresso caramels for an upcoming wedding.

Those caramels look fabulous!! If you don’t mind my asking how did you get the espresso infused into the caramel recipe? I’ve tried a couple different recipes, and they turned out okay but yours look so much better.

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Espresso caramels for an upcoming wedding.

Those caramels look fabulous!! If you don’t mind my asking how did you get the espresso infused into the caramel recipe? I’ve tried a couple different recipes, and they turned out okay but yours look so much better.

It wasn't anything complicated, just ground the espresso and steeped it in the cream and evaporated milk the day before, then strain and proceed with the caramel recipe!

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Quesmoy   

Mina,

I usually only steep the espresso in the cream for about 30 minutes, so I will try doing it the day before and see if I can produce better espresso caramels. Thanks

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Heres a few things I just did for an event. Gold dusted caramels, espresso caramels, and sea salt caramels, along with blackberry and peach pate de fruit.

Gold Dusted Caramels.jpg

Caramel Plating.jpg

Pate de Fruit Plating.jpg

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Jim D.   

Heres a few things I just did for an event. Gold dusted caramels, espresso caramels, and sea salt caramels, along with blackberry and peach pate de fruit.

Minas,

As is always the case, your items are beautiful. You have a real gift. I am interested in the peach pate de fruit. What did you use for the peach flavor? I spent some time recently trying to get adequate peach flavor in a ganache for molded chocolates. I used frozen peaches to make a purée, and they had no flavor at all (in spite of beautiful yellow color). Canned peaches had better flavor, but (even when I reduced the purée by boiling) were overwhelmed by the addition of chocolate (white). I added some peach powder, but I eventually threw the powder out--its flavor (whatever tiny amount there was) was bland. Finally I used peach compound, but found it had an off-taste, nowhere close to peaches (aside from raspberry and strawberry, I have not been thrilled with compounds). So I am intrigued by how you got your flavor.

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The peach flavor is just from the pureed peaches. Making the jellies is a bit different then a ganache, where you have chocolate as a base then you flavor that mixture. The pate de fruit is completely fruit based and gelled with pectin, so I didn't have chocolate as a factor in my items that would affect the taste. I guess what I'm trying to say, is a peach jellie is of course going to have a strong peach flavor, where as a peach ganache it isn't going to be as pronounced, the items aren't really comparable, they are different in many ways.

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Jim D.   

Today I made my first transfer sheet for chocolates, and it turned out much better than I had anticipated. I used some colored cocoa butters (from Chef Rubber) that I had lying around. I didn't make an explicit attempt to temper them (there is a difference of opinion on this subject, I have learned), but I did stir the mostly melted cocoa butter with some unmelted until it thickened somewhat. So for the bottom layer (which would become the top) I used a small whisk to splatter some of the rose-colored cocoa butter (being more careful this time not to splatter the walls of my kitchen as well!). I let that dry, then finger-painted the blue in sort of crescent shapes. I sprinkled half of the transfer with gold glitter to see how that would turn out. I was alarmed that the cocoa butter was in rather thick blobs in some places--unlike professional transfers--but that did not seem to matter in the unmolding process later. I cut the sheet to the size of the mold and made shells with some milk chocolate. To my great surprise, the shells turned out rather well. The gold glitter barely showed up; I am guessing it melted when I poured in the milk chocolate--so far I have had no luck with using glitter.

For those who have been thinking of making their own transfer sheets, I highly recommend giving this process a try. It is a lot of fun. I can't become a convert to this method since I recently bought a large supply of PCB sheets from Qzina and have to use those first.

transfer-sheet.jpg

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