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

[grammacake12]

I'm really interested in how to achieve this effect as well - very cool!

I bought the transfer sheets from Amazon. I had to read up on it a bit and do trial and error, Using the flat top of your candies, you just lay the sheet on top and press down lightly and it transfers to it. Just don't press too hard!! I had to eat a couple of the first ones!!  cause I smashed them.

Edited March 7, 2014 by grammacake12 (log)

[Kerry Beal]

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

[grammacake12]

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.

 

Edited March 8, 2014 by grammacake12 (log)

[Kerry Beal]

Interesting - I've never seen it done that way.

[grammacake12]

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.

[Kerry Beal]

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.  

[grammacake12]

Thanks for that. I need to buy some more chocolate molds to do that with.

[keychris]

 

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

[Jim D.]

Chris,

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

 

Jim Dutton

[Kerry Beal]

Those look lovely!

[keychris]

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.

[keychris]

 

Praline spiced with cinnamon, nutmeg, cloves and ginger.

[psantucc]

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

[psantucc]

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.

[pastrygirl]

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

[minas6907]

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.

[Jim D.]

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

[minas6907]

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

[grammacake12]

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.

[Tri2Cook]

photo(1).JPG

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

I like that.

[LePetitPrince]

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

 

Mango/passionfruit and white chocolate ganache

 

Salted caramel

 

Goatcheese and lemon thyme ganache

 

Hazelnut praliné with homemade fuilletine

 

Grand Marnier mazipan layer and orange ganache layer

[Darienne]

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.

[grammacake12]

 

 

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

Edited March 16, 2014 by grammacake12 (log)

[keychris]

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

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!

[keychris]