• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

punk patissier

Chocolates with that Showroom Finish, 2012 –

444 posts in this topic

Thanks, Robert! I had never heard of xtabentun before, but the definition on wikipedia made me curious. Perhaps I could find it here in Canada, I really like the flavour of anise and chocolate.

Share this post


Link to post
Share on other sites

After everything I saw and learned in the conference, I had to get around to buy an airbrush, and start playing!

I went to our local Michaels store and saw that they were all in clearance :biggrin: . I bought the 2 possible models, and am trying to decide which to keep- one is a Badger 350- $20, single action/external mix, and the other is Badger Crescendo 175- $45, that is dual action, internal mix, and has a fine and larde paint tip.

Is the dual action needed for chocolates?

For spraying cocoa butter, will the internal mix even work?

From the 350 specification, I can't understand what paint tip it has (fine? large?), are they both ever used?

Share this post


Link to post
Share on other sites

After everything I saw and learned in the conference, I had to get around to buy an airbrush, and start playing!

I went to our local Michaels store and saw that they were all in clearance :biggrin: . I bought the 2 possible models, and am trying to decide which to keep- one is a Badger 350- $20, single action/external mix, and the other is Badger Crescendo 175- $45, that is dual action, internal mix, and has a fine and larde paint tip.

Is the dual action needed for chocolates?

For spraying cocoa butter, will the internal mix even work?

From the 350 specification, I can't understand what paint tip it has (fine? large?), are they both ever used?

I was using a Badger 175 during my demo at the conference. As long as your cocoa butters are warm and you warm up the brush prior to first use, you should be fine. You may need to hit the brush with a heat gun (or hair dryer if that is what you have) in case it gets too cool.


Steve Lebowitz

Doer of All Things

Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

Share this post


Link to post
Share on other sites

Thanks Steve! I'll keep the 175 then, I also bought a heat gun this week so will probably work a lot with that. Next on my list- Dehydrator :biggrin:

Share this post


Link to post
Share on other sites

A little OT, but I talked with a few people about this at the recent candy convention/workshop. That heat gun you just bought also makes an excellent coffee roaster. I got fed up with consumer grade (but still expensive) coffee roasters dying after 1-2 years, and this works great. All you need is a stainless bowl and a colander.

Last weekend, I was thrilled to learn that my "coffee roaster" was useful in my chocolate-making endeavors!!!

http://www.homeroaster.com/heatgun.html

Jess

Share this post


Link to post
Share on other sites

passion fruit honey butter ganache.078.JPG

1 person likes this

Share this post


Link to post
Share on other sites

patti_h, very pretty chocoaltes! What did you do to achieve that effect?

Share this post


Link to post
Share on other sites

Thank you Donna! I splattered with Pink Quartz and then yellow topaz, then swirled some bronze with my finger not trying to get even coverage with it- these are my favorites so far. Several other molds did not go so well- the colored cocoa butter stuck to the mold. :(

Share this post


Link to post
Share on other sites

Many apologies if this question has beeen answered on the thread, if so please point me to the right page as I cannot find it!

Here goes then: ( sorry, no picture)

I have sprayed cocoa butter into the molds and then have no problem molding the chocolate and releasing the chocolates from the mold:

..however,the cocoa butter finish is really dull and not beautifully shiny as on the pictures on this thread..

Am I using the (PCB)cocoa butter too warm or too cold? I spray it at about 32c as instructed. Do I have to temper the cocoa butter before using?

Any assistance much appreciated!

Share this post


Link to post
Share on other sites

Never thought I would be able to post something on this thread, but here are today's chocolates!

DSC_5277.jpg

DSC_5278.jpg

DSC_5282.jpg

DSC_5283.jpg

DSC_5287.jpg

I also dipped some wonderfully tart dried apricots from Trader Joe's with the tempered chocolate I had left over after capping, but those are considerably more, um, rustic. They sure taste good though!


Edited by tikidoc (log)

Share this post


Link to post
Share on other sites

Thanks! I have some awesome teachers, Ruth and Kerry! Looking forward to learning more from y'all next year!

Share this post


Link to post
Share on other sites

Very nice, Jess! What flavors are they?

Share this post


Link to post
Share on other sites

The domes are dark chocolate and blood orange ganache in dark chocolate shell, the tear drops are milk chocolate hazelnut praline in a dark chocolate shell.

Share this post


Link to post
Share on other sites

Beautiful and the flavors sound great too!

Share this post


Link to post
Share on other sites

The blood orange is pretty much the same as what Mette made at the conference - dark chocolate, cream, butter, and the blood orange compound from Amoretti. They were nice enough to send me a few samples to play with.

Share this post


Link to post
Share on other sites

tikidoc- these are beautiful, I love these colors, it makes the chocolates look like jewels!

I also have a question for whoever works with luster dust- I usually clean each cavity, then smear a thin layer of cocoa butter on the molds, then apply the luster dust with a brush, and then pour in the tempered chocolate. I find that if I don't apply the layer of cocoa butter, the dust doesn't stick well enough to the mold, and the chocolates don't come out as shiny, but on the other hand this process is very time consuming... Does anyone have a better method? Has anyone tried airbrushing the dust with alcohol and found that successful?

Share this post


Link to post
Share on other sites

Thanks, lironp.

I'd love to hear more about use of luster dust too. I have used it on dipped chocolates with good results, but never successfully with molded chocolates.

Jess

Share this post


Link to post
Share on other sites

I've always put in on after with a plushy makeup brush. I seem to recall that one of Greweling's Chocolates (Green Fairy) I think used luster dust - do you have that book that you could check how he does it?

Share this post


Link to post
Share on other sites

tikidoc- these are beautiful, I love these colors, it makes the chocolates look like jewels!

I also have a question for whoever works with luster dust- I usually clean each cavity, then smear a thin layer of cocoa butter on the molds, then apply the luster dust with a brush, and then pour in the tempered chocolate. I find that if I don't apply the layer of cocoa butter, the dust doesn't stick well enough to the mold, and the chocolates don't come out as shiny, but on the other hand this process is very time consuming... Does anyone have a better method? Has anyone tried airbrushing the dust with alcohol and found that successful?

Hi lironp,

I never brush my mold with cocoa butter. With the mold that I am using, it would pool in corners and at the edges. So I just brush the luster dust into the cavity with a fluffy brush, then mold as usual.

It's true that the first time I've used the luster dust, only little of it stuck to the mold. But I've kept on using the same mold (without washing it, obviously), and now, after a few uses, the cavities have a layer of residual cocoa butter and luster dust which makes the newly-applied dust stick better. I hope this is making sense.

Also, I found that the brand of luster dust makes a difference. I used CK before and was NOT happy with the result. I switched to a different product, and now I'm really happy with the result. It's a Spanish brand called Sosa, I'm using their copper-coloured dust.

Diana

Orange_dust.jpg


Edited by DianaM (log)

Share this post


Link to post
Share on other sites

Diana, those are beautiful.

I've finally got around to playing with the new toy from the conference - the atomizer.

The colours are red, orange and gold, to go with the mandarin orange filling. The red and gold are mixed from cocoa butter and PCB's powdered colours, and they came out nicely. The orange is Wilton colour powder, and it is very, ehmmmmmm, subtle.... Looks like I hit the temper spot on - my normal downfall

My best shot with the mobile camera :rolleyes:

photo.JPG

Share this post


Link to post
Share on other sites

Cool speckles, Mette! The temper really is spot on, the shine on the chocs is awesome.

Share this post


Link to post
Share on other sites

gallery_29514_1165_312531.jpg

Thanks Kerry- I have the book, I'll see if he gives an explanation somewhere.

Diana- those are beautiful- I really like the copper on this shape. That, or the picture above (I think this was made by Mette?) are exactly what I'm trying to achieve.

Do you polish the cavities before applying the dust? On the one hand I find that gives a better shine, but on the other when I do that the dust doesn't stick as much...

It might be the brand- I have one dust by CK that barely adheres even when I apply the cocoa butter, I'll just try the others. Where do you get the SOSA brand from?

Share this post


Link to post
Share on other sites

  • Similar Content

    • By adey73
      does anyone recognise this grate/grid that Antonio Bachour is using in this picture.....or what the correct name for this bit of kit is....?
       
      I like the height and I want one...
       
       
    • By jedovaty
      Good morning!
       
      Long story short: I am doing a spin off the coconut/chocolate/almond candy (almond joy), and trying to create a specific shape out of the almond.  My hands are cramped after a couple dozen failed attempts whittling roasted almonds, so now I'd like to try a different approach, and instead, create some kind of sub-candy or cookie with roasted almonds that I can put into a mold or use a mini cookie cutter.  I'm fairly new to sweets, my knowledge in this area is pretty slim.  Some ideas so far, I don't like any, but it might help turn some gears:
      1. dusting almond over a stencil, but that's not enough almond nor crunchy enough
      2. almond brittle, but that's too hard and sweet, I'd like it more of a soft crunch, and bringing the almond flavor forward
      3. meringue with almonds (sort of macaron-ish), however, weather has been humid and raining here, and I'm ending up with a gooey mess instead of that soft crunch
       
      In addition to having almond-forward taste and soft crunch texture, it'd be fun to explore something modernish - I have a accumulated a few tools and ingredients not customarily found in homes.
       
      There are dietary considerations I will have to account for, however, no need to worry about that now, I am just looking for ideas and a place to take it from there
       
      Thank you for your time in reading!
    • By ChristysConfections
      Hey there wise E-gullet-ers!
       
      I have another question to put out there. I am interested in making a rose jelly - one that I can layer with a chocolate ganache similar to a pâte de fruit. I don't really know how to go about this. Do you infuse water with dried rose petals and make a syrup? What's the best way to gellify it? I'm very curious. Has anyone made jellies with any other botanicals? Is anyone willing to share their recipe as a guideline?
       
      Many thanks!
      Christy
    • By Choky
      When working with tablets and bar molds how necessary is to heat the molds?
      What will be the difference doing it or not?
       
      How do you heat them when working with a large number? Air gun, heating cabinet?
       
      Your help is deeply appreciated!
       
    • By JesseK
      Hello,
       
      hoping someone can help me with some workflow questions. I've recently taken over the pastry role in a small tasting menu restaurant and we'd like to produce molded chocolate truffles for either mignardise or take-aways. We have 5 poly trays of molds that hold 40/tray and we'd like to produce roughly that many per week (200). Time and space is tight so I'd like to do this in one go, once per week. The problem I'm having is I don't know the proper workflow for creating this many candies at once. We do not have a tempering machine so it would be stovetop tempering. Is it possible to do that in one go with one big bowl of chocolate? In the past I've made truffles, but always discarded the chocolate after filling the molds. Is it a bad idea to put chocolate from the molds back into the large batch of tempered chocolate? (i.e. fill the molds with chocolate, let the shell set (1-2 mins) then when tipping the chocolate out, can that be tipped back into the large batch?) Also, any tips for large batch tempering of chocolate? We don't have a marble slab so the seeded method is really the only one. The real question is how can I keep a large batch of chocolate tempered for the time it takes to produce 200 molded candies? We have minimal equipment for this kind of operation and I'd be tempering over a double boiler then using ambient heat from a frenchtop to maintain temperature. 
       
      Is this too much to do without a tempering machine? I'm worried about maintaining the temperature of the tempered chocolate during the time it takes to fill 200 molds with filling. I know I can retemper if I lose it but I really need to work fast and efficiently to get this done in the timeframe that I have (~1hr). If anyone has some insight into a workflow it would be much appreciated. 
       
      Thanks,
       
      Jesse
  • Recently Browsing   0 members

    No registered users viewing this page.