Chocolates with that Showroom Finish, 2012 –

[gfron1]

The perks of having your cookbook photographer living nearby. My Spring collection:

[jmacnaughtan]

The perks of having your cookbook photographer living nearby. My Spring collection:

 

They look good.  Are these the white-themed ones you were talking about here?

[gfron1]

No, the white ones have to wait til I get caught up on everything else. Still stewing on those. You'll know cuz they'll be white.

[teonzo]

Gfron, have you ever tried decorating those molds like pacman ghosts? You could sell a collection of pralines including the 4 colored ghosts plus the magic pill (to be eaten before the ghosts, of course).

 

 

 

Teo

[Alleguede]

Just in time for the Easter - 30 inch chocolate egg...

[jmacnaughtan]

Just a little egg, for two

 

 

Mostly Valrhona Bahibé, with some Barry Zéphyr.

[gfron1]

Trying out some new spraying techniques today for my final chocolates of the season. 

 

[keychris]

 

I was asked to make a large number of small boxes (6-pack) as thank-you gifts for people at the state conference of the Australian Breastfeeding Associated here in Victoria, so I made these fairly disgraceful chocolates The boob chocolate is actually pinker than what it appears there

Edited May 16, 2015 by keychris (log)

[pastryani]

Yep! Plum, Africa, Lavender, Toscana:

Finished chocolates.jpg

Hi Chris - just wondering what mold you used for the Plum and the Toscana? I have bonbon molds that are deeper and shallower, but these are a great in-between size. Thanks!

[Kerry Beal]

pastryani - it's probably something like CW2207 from Chocolate World - an excellent in between size - falls out of the mold easily unlike the deeper similar molds - I've found it a very nice mold to use for demos because you aren't left bashing like an idiot saying "worked fine when I was home"!

[pastryani]

Thanks Kerry - it does look similar, though the sides on CS2207 look more angled than in Chris' pics, but maybe that's just the picture.  So hard to tell. 

[Kerry Beal]

I have a similar mold at home - I'll try to remember to look when I get home - but it will be a couple of weeks.

[tikidoc]

It's been quite a while since I made chocolates. A friend wanted to come over and play with chocolate during the snowstorm, so we made these:

 

 

My 10 year old daughter wanted to play too, and I think she made the prettiest ones of the night. I shelled them for her, but she did all the decorating.

Edited January 24, 2016 by tikidoc (log)

[Chocolot]

Raspberry Lemonade

 

Hazelnut Gianduja

 

 

[Jim D.]

Chocolot,

How did you get the nice splatter with the hazelnut pieces?  They are very attractive.

[Chocolot]

2 hours ago, Jim D. said:

Chocolot,

How did you get the nice splatter with the hazelnut pieces?  They are very attractive.

 

Thanks. I have a Fuji system. If I turn the air way down, it splatters nicely.

[Toliver]

I had nothing to do with this but thought y'all might enjoy seeing it:

A Chocolate Teapot...Because (click)

[Tere]

£24.99?

 

*faints*

[Tri2Cook]

Heston Blumenthal did a chocolate tea pot in the Afternoon Tea episode of his Great British Food series. If I remember correctly, it was made of chocolate flavored with Earl Grey tea and he did exactly as this company is advertising... add hot water, swirl a bit, pour. Then they nibbled on the pots. That was a couple years ago, looks like somebody decided to run with the idea. But I think this thread is more about people sharing their own work.

[Thanks for the Crepes]

On 3/8/2016 at 7:31 PM, Tere said:

£24.99?

 

*faints*

 

For 600g of good artisan chocolate with a beautiful finish, I thought it was a bargain.

[Tere]

Heh, looking at all the other overpriced junk on that site, I am assuming it's not remotely artisan! Also chocolate pizza, ewww.

[RuthWells]

I have drawn endless inspiration from the wonderful work on this thread.  While I'm nowhere near the caliber of you folks, I am starting to get some effects that please me.  Here's my latest (forgive hastily snapped pic while on my way out the door this morning).

 

 

[Chocolot]

Had time to do a little experimenting today.

 

 

 

Layered white, milk and dark. Each egg looks different. I'm showing just as they came from mold.

Below is what the edge of the bowl looked like after pouring.

 

 

[Chocolot]

Here is the second tray. This time I only used white and dark.

The checkerboard one is interesting. Probably couldn't do it again:)

 

 

[kevnick80]

Have made my first batch tonight. Quite proud