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

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


Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

Beautiful stuff Erika! Hope you can join us at the workshop.

Share this post


Link to post
Share on other sites

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


Little surprises 'round every corner, but nothing dangerous

Share this post


Link to post
Share on other sites

Sounds delicious! And their texture looks quite beautiful.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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!

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

Heres some peppermint meltaways I made today. Weather was cool, so took advantage of it for some chocolate work.

Meltaways.jpg

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

Heres a few things from the last few days. First, a piped ginger marshmallow, and second is a blackberry lavender truffle.

Piped Marshmallow.jpg

Black-Lav Truffles.jpg

Share this post


Link to post
Share on other sites

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

Share this post


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

  • Similar Content

    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
    • By Galchic
      Hello, folks, thanks for reading.
       
      My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys?
       
      Our story: 
      We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning...  we got soggy, chewy popcorn. Lot’s of disappointments…
       
      When we almost gave up… the magic happened! I figured out the way to make seasonings that:
      Stick to popcorn, but not sticky to fingers (or T-shirt  , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning.  
      Sounds good, yep? Now, when I want to treat myself  - I only need 2 mins to turn tasteless popped popcorn to a real treat.  
      The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after.
       
      So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort?
       
      As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... 
       
      Thanks in advance for your answers, it means the world to me.
       
    • By pastrygirl
      My supplier decided that cocoa butter is now special order so I had to buy a case. And now I have an excessive amount of cocoa butter, anyone need any?  
       
      Cacao Barry cocoa butter pistoles with a best by date of April 2021   $66 for the 3 kg tub or $22 per kg plus shipping. 
       
       
    • By pastrygirl
      This looks interesting - I know some of us have lamented the lack of flavor or off flavors of additives to colored cocoa butter - anyone seen or tried these?  Looks like they can be used either to mix into chocolate as a fat-based flavor or to decorate molds as usual with colored CB ...  More expensive than Valrhona Inspiration or regular colored CB, I wonder how they compare in flavor intensity, the Valrhonas I've tried were fairly intense.  I also wonder what flavors brown, black, and amber are ... https://www.pcb-creation.com/pure-emotion-colour-by-pcb-creation/?lang=en

       
      Edited to add: the black/ brown flavors are chocolate, of course! 🙃
       
    • By curls
      So, what is everyone doing for the pastry & baking side of Easter?
       
      I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items.
       
      My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins).
       

       
      And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production!  ;-)

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...