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Chris Hennes

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

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So you touched the transfer sheets to the unmolded chocolates after they were crystallized and hardened?

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So you touched the transfer sheets to the unmolded chocolates after they were crystallized and hardened?

yes, I  pressed them down on it with a small at first, but didn't have as much control as I did with my fingernail, I tried a few more today. I think I am getting the hang of it.

 

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Edited by grammacake12 (log)

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How do you do it? This is the first time I have tried it. I ordered some more transfer sheets today. I am getting ready for a craft show in a couple weeks, so need to get several different things made.

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Two ways - either in the bottom of a magnetic mold (as shown here) or placed on top of a dipped piece (as shown here) - go down to almost the bottom of the pictures to see the transfers placed on top of the dipped items.  

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Crunchy hazelnut praline, topped with cocoa nibs. Ready for a market I'm attending in three weeks :)

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Chris,

What a great job of dipping!  Did you do them by hand?  If so, how did you get them so perfect?

 

Jim Dutton

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Thanks Kerry!

 

 

What a great job of dipping!  Did you do them by hand?  If so, how did you get them so perfect?

 

Heh, far too much practice ;) All by hand into a little 3kg melt bowl! It took about 1 1/2 hrs to do 120 pieces, but the kids were being pretty distracting. Would usually do that in about an hour.

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Praline spiced with cinnamon, nutmeg, cloves and ginger.

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Plated for a wine dinner: Sea Salt dark caramel, Capricious Bee, and ginger snap.

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S'mores on a stick. Vanilla bean marshmallow dipped in chocolate and graham cracker crumbs.

The chocolate behaved like good temper, but took a very long time to set. I suspect oil infiltration from a prior use hand-dipping gianduja.

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Dark chocolate lime leaf, 'green gold' decor powder on crocodile texture sheet.

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It's been a loooooong time since I've been able to make anything new, but heres something. I made some chocolate hearts I made, and I also was playing with some luster dust. I'm actually rather pleased with the results, especially the copper colored pieces.

Chocolate Hearts.jpg

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Minas,

Those look good.  Did you brush the luster dust dry into the molds, or did you use some other method to apply it (such as mixing it with liquor)?  I ask because I have luster dust on order (from a place you recommended) and will be doing some experimentation with it.  I have used a copper metallic cocoa butter (from Chef Rubber) that results in a similar look.

 

Jim

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Hey Jim! For those ones I just added some luster dust to the bonbon after they were unmolded, I was just keeping it simple

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Here is some of my candies I am getting ready for a craft show next week end. I am doing chocolate suckers,  filled candies, candy bars, brownies and cupcakes.

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A little late, but these was made as christmas presents for family and friends.

 

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Mango/passionfruit and white chocolate ganache

 

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Salted caramel

 

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Goatcheese and lemon thyme ganache

 

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Hazelnut praliné with homemade fuilletine

 

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Grand Marnier mazipan layer and orange ganache layer

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I'd certainly like a source or recipe for the Salted Caramels.  They look like something I could master.  Thanks. 

Your other pieces are lovely.

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my tool box, made out of chocolate, Neapolitan layered chocolate, Easter bunny in basket.


Edited by grammacake12 (log)
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a lime ganache (I've made this one and posted before, I think)

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A cherry/raspberry jam with a vanilla ganache. I might dust these with some red dust as the small amount I put in the mold hasn't shown up terribly well - you can see it in the light, but that's it!

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IMG_1123.jpg

 

In the middle of easter production - today made two batches of Nightscotsman's Strawberry Marshmallows.  I'm going to find an egg shaped cutter and perhaps a bunny shaped one.  This is as a special request for one of the women who works at the Men's Mission where I run a clinic once a week.  They also want the 'special bunnies' (aka the f…king bunnies) so I have a batch of those on the go.

 

I made 3-750 grams bottles of peanut butter into egg filling last night and will fill what I can with that today.  Also making some of Chocolot's cream fondant filling for more eggs (I make it the lazy way - cooking to temperature then adding commercial fondant and marshmallow fluff - avoids having to manipulate it to get crystallization).  

 

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