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Chris Hennes

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

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Heres some more pictures from the wedding last night. Of purchased items, there were the chocolate and powdered donuts, as well as the golden sixlet candies the lollis were placed in. Otherwise, I made the pear pate de fruit, plain and salted caramels, blueberry/lemon/lavender/strawberry taffy, peppermint patties, honey peppermint hard candies, strawberry-banana heart gummies, almond nougat, and grande marnier lollipops.

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Really nice work on the candies and awesome overall as a display.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Absolutely exquisite. Best I like the Grand Marnier lollipops. But you knew that...


Darienne

learn, learn, learn...

Cheers & Chocolates

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

You have a very lucky friend. Gorgeous.

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Thanks for the compliments!

Heres something I did today, just made a small batch of peach pate de fruit to test out how depositing from a funnel goes, didnt have an issue at all, I've been concerned about it setting up in the confectionery funnel, but it stayed fluid right to the end.

Peach Dome Jellies.jpg

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Excellent - what sort of pectin were you using?

I'm using the same stuff, its the 'pate de fruit pectin' from chef rubber, in the description it does say it is a slow setting pectin. . When I cast the mixture into a frame, it seems to develop a skin rather quickly, but surprisingly I was able to deposit all the mixture without any problems whatsoever, I saw no signs of setting inside the funnel, and of course, I put the funnel in simmering water before I filled it.

Anyways, I loved how it worked, I'm eager now to make individual two tone jellies, like the peach melbas.

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Got my new Valrhona Dulcey yesterday. Today, made dulce de leche and peanut butter and Dulcey.

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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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Ruth, they look great! How do you like the flavors?

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My contributions to Passover dessert. Clockwise from left: chocolate/caramel covered matzah, milk chocolate mendiants with nuts, peppermint and coconut truffles, blood orange pates de fruits, more mint truffles and more matzah. Thanks for looking!

Ruth

passover 2013.jpg

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rajoress, what a wonderful selection... that would be appreciated at any occasion, not just Passover. Not a leaden cake in sight. :biggrin:

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Heres my little project for today. Just made some modeling chocolate for the first time and had a go at a rose and added some gold pearl dust to it, fun stuff to work with.

Modeling Choc. Flower.jpg

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What did I make? I'm hoping you can tell me...

This is an old family recipe. My I have it from my paternal Great-Grandmother Zaccarino; the family called her Grandma Sugar, and called the candy Grandma Sugar's candy.

Technically, it's probably a kind of praline, but I'm convinced Great-Grandmother brought it from Italy and adapted it to ingredients a new immigrant could obtain easily. The recipe is my adaptation from her notes; ingredients are the same, but quantities and methods are more reproducible. If made this way, it is very hard and dry. That's the family tradition, but it isn't very appealing to modern US tastes. Cooking to 250 F instead of 275 renders something much more appealing.

Do you recognize it, or anything similar?

Recipe:
Zaccarini (Grandma Sugar's Candy)

Quantity Unit Ingredient Pre-prep
-------- ---- ---------- --------
350 g Sugar
85 g Cocoa powder
170 g Water
120 g Semi-Sweet Chocolate
340 g Toasted Almonds held at 275° F/ 135° C
3 g Almond Extract



Combine all ingredients except almonds and extract in a saucepan. Bring to the boil, stirring constantly to prevent scorching. Cook to 275° F/ 135° C.

Remove from heat and stir in the almonds and extract. Deposit by spoonfuls on aluminium foil or parchment and allow to set.




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Little surprises 'round every corner, but nothing dangerous

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Forgot this one:

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Chris, I do hope the bunny has a white ball for a tail...


"Commit random acts of senseless kindness"

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I know its not the prettiest example of chocolate work but its my first one! Brandied Cherry Cordial. This is four days after enrobing, I should have waited longer, but couldnt help but cut one of these open!

Cherry Cordial.jpg

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Got a new food processor, so I made some gianduja. This is really something I never thought I'd be making. I was amazed when the hazelnuts actually turned into a liquid! Anyways, these are the finished pieces.

Gianduja.jpg

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Wonderful Minas. I once had a slab of Gianduja...Callebaut I think it was...and it was all I could do to keep from just eating it off the block. Good for you.


Darienne

learn, learn, learn...

Cheers & Chocolates

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Thanks!

Heres a different presentation I did, thought the first one was a little boring.

Gianduja 2.jpg


Edited by minas6907 (log)

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