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Chocolates with that Showroom Finish, 2012 –

punk patissier

By punk patissier
in Pastry & Baking

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Dallas

Dallas

Posted
Posted (edited)
14 hours ago, LePetitPrince said:

WOW ... Those are truly a work of art - masterpiece material. Must take forever to get the colouring effect though?

 

Its a little bit of labour, but not that bad, actually, when you get your workflow down.

I've got a yogurt warmer to keep all of my cocoa butters warm, after I've tempered them, so they're ready to go when I need them. I spray different shades of colour (there are 3 colour transitions in this piece) from light to dark...the effect is called ombré. :)

Edited by Dallas (log)
Dallas

Dallas

Posted
Posted
11 hours ago, DianaB said:

 

 

Would you you advise on what the flavour(s) are for those of us that can only dream of tasting your beautiful creations?

 

This is a lavender infused white chocolate ganache, with wild blueberries.

  • Like 1
Dallas

Dallas

Posted
Posted
10 hours ago, Kerry Beal said:

Dallas - further to our discussion over in the workshop report thread, how have you gotten the blue line in the middle?

 

I didn't know you were discussing this in another thread...but cool. Its a really nice technique that one can riff on, for a variety of looks.

 

I use a low tack, paper material tape...its kind of like masking tape, but has a very low tack (no residue) and uses either an acrylic or epoxy type of adhesive, which is suitable for direct or indirect food contact.

Kerry Beal

Kerry Beal

Posted
Posted
22 minutes ago, Dallas said:

 

I didn't know you were discussing this in another thread...but cool. Its a really nice technique that one can riff on, for a variety of looks.

 

I use a low tack, paper material tape...its kind of like masking tape, but has a very low tack (no residue) and uses either an acrylic or epoxy type of adhesive, which is suitable for direct or indirect food contact.

Can you put a picture of or link to the tape?

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Dallas

Dallas

Posted
Posted
10 minutes ago, Kerry Beal said:

Can you put a picture of or link to the tape?

Not today, since I'm at home for the long weekend. :)

I'll try to remember to take a picture when I'm at my shop next.

trisme11

trisme11

Posted
Posted
18 hours ago, Dallas said:

Its great to see everybody's works. Keep them coming!

 

This is my most recent bonbon creation...cant seem to keep these on the shelves though. I'm going to have to make a LOT more! :)

 

20160519-IMG_0767-Edit.jpg

Just gorgeous!

What brand colors are you using? Chef Rubber? I'm trying to find some good colors to experiment.

  • Like 1
Dallas

Dallas

Posted
Posted
2 minutes ago, trisme11 said:

Just gorgeous!

What brand colors are you using? Chef Rubber? I'm trying to find some good colors to experiment.

Roxy & Rich. 

And they offer small 2oz bottles, so you can buy a bunch and experiment with many shades without big cost, until you figure out what works for you. :)

  • Like 2
trisme11

trisme11

Posted
Posted
Just now, Dallas said:

Roxy & Rich. 

And they offer small 2oz bottles, so you can buy a bunch and experiment with many shades without big cost, until you figure out what works for you. :)

Thank you :)

keychris

keychris

Posted
Posted
46 minutes ago, Kerry Beal said:

Can you put a picture of or link to the tape?

 

I predict an upsurge in sales of this tape when the link goes up :D

  • Like 8
Bentley

Bentley

Posted
Posted
3 hours ago, Dallas said:

 

Its a little bit of labour, but not that bad, actually, when you get your workflow down.

I've got a yogurt warmer to keep all of my cocoa butters warm, after I've tempered them, so they're ready to go when I need them. I spray different shades of colour (there are 3 colour transitions in this piece) from light to dark...the effect is called ombré. :)

 

I am curious which 3 colors you used for the ombre effect.

Kerry Beal

Kerry Beal

Posted
Posted

Over on the report for the 2016 workshop thread we have been discussing how Morato makes a nice fine line on one of his pieces. 

Workshop thread

 

So I set out to see if I could duplicate his technique. I had thought that perhaps painting a straight line on the mold would be sufficient. Nope!

 

IMG_2216.jpg

 

On the left you see my attempts to draw a straight line - on the right you can see that dragging a tool through wet coloured cocoa butter spray produces a much finer and straighter line. 

 

I also played a little with his layered colours on a couple of things - 

 

IMG_2219.jpg

 

These I sprayed first with 50% dark chocolate in cocoa butter, then backed with a variety of colours of luster dust - then sprayed with red cocoa butter. 

 

IMG_2222.jpg

 

Sprayed these first with a dark red cocoa butter mixed with additional cocoa butter, then again some different luster dusts behind (bronze, red, silver), then sprayed orange cocoa butter behind. 

 

IMG_2225.jpg

 

IMG_2226.jpg

 

A had a little Alice Cooper eye trouble with a few because of the heat in the room after I painted in the eyes. These were sprayed with 50% dark chocolate in cocoa butter, then some were backed with bronze, a couple with gold, a couple with silver and the rest with nothing. Then molded in milk chocolate.  Filled with hazelnut gianduja. 

  • Like 14

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Smithy

Smithy

Posted
Posted

I can't decide whether I like the ladybugs or the hedgehogs better.  Both are adorable!

  • Like 7

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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adey73

adey73

Posted
Posted
On 7/4/2016 at 0:06 PM, kriz6912 said:

- Vanilla marshmallow, crunchy cara crakine, moulded milk chocolate

040. Mini marshmallows_400.jpg

 

Kris, does your fantastic looking marshmallow contain gelatin?

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