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Chris Hennes

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

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Minas, what pectin are you using?

I'm using the "pate de fruit" apple pectin from chef rubber.

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Hi everyone,

I want to share my two simple hand dipped cube confections. I use valrhonas grand crus and callebaut single origins.

p1030932k.jpg

p1030946rv.jpg

this one ise %40 milk chocolate and hazelnut puree (with no sugar) covered with %32+%40 milk chocolate mixture.

1 unit %40 milk chocolate

1 unit hazelnut puree

p1030938s.jpg

this one ise %40 milk chocolate and almond praline (%50 almond, %50 sugar), covered with %40 milk chocolate and chopped roasted almonds.

1 unit %40 milk chocolate

2 units almond praline (%50 almond, %50 sugar)

1,5 units %40 milk chocolate for covering

chopped roasted almonds

p1030954h.jpg

p1030948eb.jpg


Edited by korhan (log)

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Tried out three passion fruit ganache recipes for Valentine's Day. The recipes are from Greweling, Notter, and Jacques Torres. Chocolates color coded for identification purposes. :cool:

passionfruit ganache test of three post - IMG_2781.jpg

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Curls - I love you hearts! Especially the white and red!

Korhan - Nice dipped pieces, you look new here, so welcome!

Keychris - I wanted to ask, so this is just a firm caramel? And while the mixture was still hot you deposited into forms?

Glorifiedrice - Thanks for the compliment! Since I was doing blackberry, I intended the color to be much more intense, but the light blue actually looks quite nice with the white! Thanks again!

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Thanks Minas, it's a firm-ish caramel - still nice and chewy at room temp, not going break your teeth. And yes, I deposited whilst hot into my flexipan :)

I finished this cinnamon ganache today

734678_282332785227936_792638018_n.jpg

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Curls - those hearts look sooo pretty! So whose passion fruit formula did you like best?

Keychris - both the caramels and the hearts look great! Could you please describe your process for removing the caramels from the flexipan? I have always wanted to try using a square flexipan for caramels, to avoid having to cut them, but I was afraid I'd have trouble removing them neatly from the mould.

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minas6907 - beautiful confections! Please come to the workshop in Niagara and do a sugar demo; we'll help you with chocolate!

keychris - wonderful hearts. Planning to try transfers on the bottom of mine too. They look so lovely.

DianaM - I liked Notter's passion fruit formula the best but they were all good.

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Haha, thank you curls. I'd absolutely love to do a sugar demo, but at the moment just can't make it up there!

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Minas, you are amazing. I am overwhelmed by your talent. Along with the rest of us I imagine. :rolleyes: :rolleyes: (fainting smile here)


Darienne

learn, learn, learn...

Cheers & Chocolates

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Thanks alot!

Here's some taffies I just did, I was testing the batch sizes for an upcoming wedding. These here are lemon and blueberry. The taffies at the wedding will also include lavender and raspberry.

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uploadfromtaptalk1360519264348.jpg

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Something I did yesterday - crème brûlée white chocolate bars. Dried vanilla seends mixed into the white chocolate, with shards of a flattened honeycomb laid along the bar and then capped with the chocolate. As an experiment, I'm pretty pleased with it - I did a bunch in a heart mold too, but those have all 'mysteriously' disappeared in the last 24 hours :)

8462328211_c010b900c8_z.jpg

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Valentines chocolates and three bars from Greweling: kitchen sink, cocomel and peanut butter goodness.

th_171_zps86789d96.jpg

th_173_zps4625b7fe.jpg

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Hey choux, I've never done the cocomel, but I always wondered, are they supposed to resemble an almond joy?

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Yes they are, but they are about 10,000 times better! I love them.

Have no idea what I've done to the font.


Edited by choux (log)

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I just made the cocomel too :smile: I used my own caramel recipe and I used invert I made myself instead of corn syrup for the first time. The result was really soft and creamy caramel that held it's shape. YUM!

cocomels.JPG


JB Chocolatier

www.jbchocolatier.com

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Mina, Sure!

1kg of sugar

480ml water

1g lemon juice

Cook it to 236F. Once it reaches temp just take it off the heat and cover until it cool down a bit. I would pour it in it's container before it cools down too much as it is SUPER thick and hard to get at. Just store in the fridge for up to six months. The fridge is just to keep it from crystallizing.

I use 30% less when I am substituting it for corn syrup. Hope that helps!

Jenny


JB Chocolatier

www.jbchocolatier.com

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Mina, Sure!

1kg of sugar

480ml water

1g lemon juice

Cook it to 236F. Once it reaches temp just take it off the heat and cover until it cool down a bit. I would pour it in it's container before it cools down too much as it is SUPER thick and hard to get at. Just store in the fridge for up to six months. The fridge is just to keep it from crystallizing.

I use 30% less when I am substituting it for corn syrup. Hope that helps!

Jenny

I made invert sugar with more or less the same recipe (used cream of tartar instead of lemon juice, as recommended by Chef Eddy in his blog) and cooked it to 236F. Mine has crystallized quite a bit in the refrigerator, but I just melt it enough to liquefy it and go ahead and use it. Does yours stay liquid even when chilled? I wonder whether mine is OK to use or whether the crystallization has harmed it in some way. I would guess that the temp rose too far above 236 after I took it off the heat.

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