Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chris Hennes

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

Recommended Posts

Apple, banana, and blueberry Dots.

Now that triggers fun childhood memories. Dots!

Share this post


Link to post
Share on other sites

2013-03-04 20.47.35 - Copy.jpg

Hibiscus caramel with Ghana milk chocolate-honey ganache.

I couldn't get decent lighting, but the hibiscus caramel is actually a dark pink.

I just love that flavor, and have recently made a hibiscus PDF, hibiscus ganache and now this.

Share this post


Link to post
Share on other sites

attachicon.gif2013-03-04 20.47.35 - Copy.jpg

Hibiscus caramel with Ghana milk chocolate-honey ganache.

I couldn't get decent lighting, but the hibiscus caramel is actually a dark pink.

I just love that flavor, and have recently made a hibiscus PDF, hibiscus ganache and now this.

Can you share recipes for your hibiscus caramel, hibiscus PDF and hibiscus ganache? Hibiscus is one of my favorite flavors.

Share this post


Link to post
Share on other sites

Gorgeous Peppermint Patties.

I had young Kyle's airbrush to get working again (easily solved by hubby by cleaning the chocolate out from under the trigger of the gun) - so painted up some eggs to test drive it.

Decided to make coffee meltaway - didn't want to add any moisture to the mixture - so put the chocolate, the coconut oil and the coffee beans in double vacuum bags and into my immersion circulator overnight at 50º C. Strained out the beans in the morning and cooled it until it started to thicken before piping it into the prepared egg shells.

IMG_0522.jpg

IMG_0523.jpg

Share this post


Link to post
Share on other sites

Yum! I want one!!!! You know coffee and chocolate is my weakness.

They are really sweet. Love the decoration colours. How is the infused flavour?

Share this post


Link to post
Share on other sites

Yum! I want one!!!! You know coffee and chocolate is my weakness.

They are really sweet. Love the decoration colours. How is the infused flavour?

The flavour turned out really great.

Share this post


Link to post
Share on other sites

Those look nice Kerry... and they sound tasty too!

Share this post


Link to post
Share on other sites

I made a flower!

580778_301247073336507_1213284445_n.jpg

Not too bad for a first attempt, need to think a bit more about it to do it better :)

Share this post


Link to post
Share on other sites

attachicon.gif2013-03-04 20.47.35 - Copy.jpg

Hibiscus caramel with Ghana milk chocolate-honey ganache.

I couldn't get decent lighting, but the hibiscus caramel is actually a dark pink.

I just love that flavor, and have recently made a hibiscus PDF, hibiscus ganache and now this.

Very nice bonbon. Would you mind sharing your caramel recipe on this piece. The Ghana is a very tasty milk chocolate. Very nice combination. Nice thin shell also. Well done

Share this post


Link to post
Share on other sites

Heres todays wares. For the wedding on saturday, assorted taffies (lemon, blueberry, strawberry, and lavender) and Grand Marnier lollis.

GM Lollis.jpg

Assorted Taffies.jpg

Share this post


Link to post
Share on other sites

Oh wow. :Those lollies are terrific. How much Grand Marnier can you add to a hard tack recipe, please?

Share this post


Link to post
Share on other sites

Glad you like them! The Grande Marnier was a flavoring I purchased, not the alcohol. I don't think liquors would ever be a very effective way of flavoring candy at all, that would be cool if you can flavor them, but you'd have a short shelf life.

Share this post


Link to post
Share on other sites

Glad you like them! The Grande Marnier was a flavoring I purchased, not the alcohol. I don't think liquors would ever be a very effective way of flavoring candy at all, that would be cool if you can flavor them, but you'd have a short shelf life.

Excellent point. I hadn't thought of that. I must try to get some Grand Marnier flavoring. Where do you get yours if I might ask.

Found a source within a hundred miles...unfortunately they are out of it and not likely to re-order for a bit. The joys of living in the middle of nowhere, near nothing much.


Edited by Darienne (log)

Share this post


Link to post
Share on other sites

I have a grande marnier flavor from Loranne oils, but the one I use for these lollipops is from getsuckered.com. They have some nice flavors, ones that are different from Loranne. I used the flavor from get suckered in this case because it uses soybean oil as a carrier, where as the Loranne Grande Marnier uses almond oil, just for the sake of possible allergies.


Edited by minas6907 (log)

Share this post


Link to post
Share on other sites

Thanks Minas. Went and explored in the Get Suckered website. Good stuff.

Share this post


Link to post
Share on other sites

I haven't had much luck with my first attempts at sugar or caramel based products - my 'cracker-jack' style popcorn just tated bitter, and now I've ruined a large batch of walnuts (that my daughter and I spent a good hour peeling) trying to make sugar coated nuts (like the 'beer nuts done with almonds).

I didn't have a recipe and basically just made a wet caramel - brown sugar and a little water to get it going quickly. and tossed the nuts and then baked them on a low heat for a while.

The 'coating' stuck to the nuts, but it is powdery and doesn't have either the intese sweetness I was expecting, or a nice shine, and they seem to actually suck the moisture out of my mouth. I popped a few into a bowl of Tonka-bean ice cream I made the next day though and they work well in it - the dryness is covered by the cream. They would work well with a maple ice cream, so not all is lost.

Can anyone explain what I should have done, or have a good recipe for sugar coated nuts? I'd like to be able to understand what I did wrong.


Edited by jjahorn (log)

Share this post


Link to post
Share on other sites

I haven't had much luck with my first attempts at sugar or caramel based products - my 'cracker-jack' style popcorn just tated bitter, and now I've ruined a large batch of walnuts (that my daughter and I spent a good hour peeling) trying to make sugar coated nuts (like the 'beer nuts done with almonds).

I didn't have a recipe and basically just made a wet caramel - brown sugar and a little water to get it going quickly. and tossed the nuts and then baked them on a low heat for a while.

The 'coating' stuck to the nuts, but it is powdery and doesn't have either the intese sweetness I was expecting, or a nice shine, and they seem to actually suck the moisture out of my mouth. I popped a few into a bowl of Tonka-bean ice cream I made the next day though and they work well in it - the dryness is covered by the cream. They would work well with a maple ice cream, so not all is lost.

Can anyone explain what I should have done, or have a good recipe for sugar coated nuts? I'd like to be able to understand what I did wrong.

When you are sugar coating nuts they go through two stages, first the sugar melts, coats the nuts and goes powdery. You need to persist in the heating beyond this until it melts again and then goes glasslike and darkens.


Edited by Kerry Beal (log)

Share this post


Link to post
Share on other sites

Heres my projects for today, the last two items for the candy table at my friends wedding. Caramels and an almond nougat.

Wedding Caramels.jpg

Wedding Nougat.jpg

Share this post


Link to post
Share on other sites

When I coat hazelnuts, I do it in two stages.

First, I cook the sugar syrup to 114C, remove from the heat then add the warm nuts. Stir the nuts through and keep stirring until the sugar has recrystallised over the nuts and looks like superfine icing sugar in the bowl. Return the bowl to the heat and stir constantly, lifting and moving the nuts away from the heat, until the sugar remelts and coats the nuts as a caramel. This second heating takes me >20 minutes for 250g nuts.

Don't know if you can apply the same process to walnuts though

Share this post


Link to post
Share on other sites

Such an elegant display ...btw my mouth is watering looking at the caramels( my weakness)

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By melmck
      I am searching for a natural source of food colorings, to tint buttercream, & use in chocolate work. I don't like commercial FC, it is synthetic and toxic to boot. Has anyone found a good source/vendor who has naturally derived colorings
    • By Pastrypastmidnight
      Does anyone have a chewy chocolate caramel recipe they love? One that holds its shape but can be cut on a guitar? The recipes I’ve tried have either been not very chocolate-y or suuuuuuuper stiff. Like, I bruised the palm of my hand cutting them stiff :(. 
       
      Or or even if you can just point me in the direction of some theory, that would be great!
    • By pastrygirl
      A mistake was made with my Albert Uster order this week and I received it twice.  Since it's shipped from CA, doesn't go bad, and I'll use it eventually, I'm not going to mess with trying to return the second delivery.  But now I have a huge amount of inventory so I thought I'd see if anyone here was looking for Felchlin by the bag. 
       
      Each bag is 2kg (4# 7oz) in the following varieties and prices:
       
      Maracaibo Creole 49%, $48
      Sao Palme 60%, $30
      Arriba 72%, $46
       
      As for shipping, I can fit 2 bags in a medium flat rate box for $14 or 3 bags in a large box for $19 to go anywhere in the USA.  
       
      If you'd like some, PM me with your selection, email, and shipping address.  I'll invoice you via Square and you can pay securely online with a credit card.
       
      Thanks for reading!
    • By artiesel
      THE BOOKS ARE SOLD
       
       
      I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
       
      The books are in great shape!  There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop.  Volume 1 is also autographed by the author (See pics below).
       
      I'm asking $150 for the lot OBO.
       
      Let me know if interested or if you have questions
       
       
       



    • By artiesel
      Hello,
       
      My question is this...  Is there a company that manufactures an automated machine capable of wrapping cube-shaped caramels and chocolates???  And would such a machine also be capable of wrapping large (3-4 oz.) rectangular chocolate bars or would such a product require a flow wrapping machine?
       
      Any help would be appreciated.
       
      Thanks
  • Recently Browsing   0 members

    No registered users viewing this page.

×