Jump to content
  • 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.

punk patissier

Chocolates with that Showroom Finish, 2012 –

Recommended Posts

I found 1/8, 1/4, 1/2 and 3/4 I believe - some may have been other brands. I think the thin one is 3M and I might have found it in Michaels - though I might have looked at it there and bought it on Amazon. I'm thrifty like that!

 

 

  • Like 1

Share this post


Link to post
Share on other sites
14 minutes ago, pastrygirl said:

IIrc, Melissa Coppel used Martha Stewart craft tape.  Here's a 1/8" & 1/4" two-pack.

 

http://a.co/aCkuh7T

That tape looks promising, even advertises "Prevents run under of paint."

Having seen Melissa in action last year, I can easily picture her sticking that tape into mold cavities, piece by piece.

Share this post


Link to post
Share on other sites

fullsizeoutput_37b2.thumb.jpeg.c38fa80c1107d31a2f755f84d9842e7a.jpeg

 

So happy to be posting here and not on the backroom topic:). Left to right: Amarena cherry, Beehive honey, Strawberry balsamic, Coconut lime, Raspberry rose, Meyer lemon. 

  • Like 13

Share this post


Link to post
Share on other sites

Chocolot - absolutely Beautiful!

  • Like 1

Share this post


Link to post
Share on other sites
On ‎1‎/‎26‎/‎2018 at 2:06 PM, Chocolot said:

 

 

Left to right: Amarena cherry, Beehive honey, Strawberry balsamic, Coconut lime, Raspberry rose, Meyer lemon. 

 

Beautiful!  Are the flavors all ganache?


Edited by WayUpNorth (log)

Share this post


Link to post
Share on other sites
On 1/18/2018 at 4:26 PM, pastrygirl said:

IIrc, Melissa Coppel used Martha Stewart craft tape.  Here's a 1/8" & 1/4" two-pack.

 

http://a.co/aCkuh7T

Bought the Martha Stewart tape, cut a strip of the 1/4", and placed it in a demisphere mold (I can't imagine doing this in one that is more "enclosed," such as a dome). The first time I added colored cocoa butter with a finger. It got under the tape everywhere, total mess. Second time:

 

stripe2.jpg.9750eadea3a446562b538aa441802423.jpg

 

stripe1.jpg.74252e4adb6ae0bb64c1a891e9637e9a.jpg

 

On the second try I pressed the tape as firmly against the polycarbonate as I could, pressed it again, then sprayed with airbrush. It's the closest I have ever come to success with striping, but obviously, not good enough. The cocoa butter seems to bond together so much that it comes off in chunks (as paint does sometimes).  Perhaps the tape should be removed when the c.b. is still a bit wet? If it weren't obvious already, I am not Melissa Coppel.

  • Like 2

Share this post


Link to post
Share on other sites

Hope these are forum-worthy!  Flavors are Passionfruit, Cookies and Cream, Hazelnut Latte, Raspberry mint, PB&J and Strawberry Vanilla.

Made these all in one day....could never have done that without my EZTemper.  

ChocAsst.jpg

  • Like 8

Share this post


Link to post
Share on other sites
5 hours ago, Jim D. said:

Bought the Martha Stewart tape,

that reminds me, I need to finish my Amazon order ;)

 

5 hours ago, Jim D. said:

If it weren't obvious already, I am not Melissa Coppel.

few of us are, Jim, few of us are. 

 

5 hours ago, Jim D. said:

Perhaps the tape should be removed when the c.b. is still a bit wet?

Maybe.  iirc, it was set.  Speed  & angle of tape removal plus thickness of CB probably all have to be juuuust right. 

 

Persevere!

 

pics from class ... I do recall rubbing the tape in for full contact.  I was worried about getting the molds all finger print-y but it was fine.

IMG_5527.thumb.JPG.743b99fa2a9084800741ee566d6b290c.JPG

IMG_5540.thumb.JPG.5d449f61ca092e8570268712d36feeae.JPG

IMG_5542.thumb.JPG.5997a2c2d10ad058dd0ea1932cbcfd3e.JPG

 

 

  • Like 4

Share this post


Link to post
Share on other sites

you definitely don't want to wait until the CB has set, IMO. I'd get that tape of as soon as you can after it's stopped looking liquid. Well, if I had the patience to sit there and screw around with tape like that :P

  • Like 1

Share this post


Link to post
Share on other sites
19 hours ago, WayUpNorth said:

 

Beautiful!  Are the flavors all ganache?

 

yes

Share this post


Link to post
Share on other sites

I'm making some chocolated for Valentines Da, and so far I've been really happy with how they are turning out (thank you EZTemper). A couple of friends of mine work part time at a local cidery, and they asked me to make some chocolates for gift baskets they are offering for Valentines Day.

 

This one does not photograph super well, it's more sparkly in real life. It's filled with apple caramel.

 

IMG_0202.thumb.JPG.ff9f643e7a373ff4ece4b62019af4d1d.JPG

 

This one is bourbon and dark chocolate ganache.


IMG_0200.thumb.JPG.d7dd2f6406f6069f29d8a178c1675266.JPG

 

IMG_0201.thumb.JPG.5a2904eea6def50ada08628dedc317a1.JPG

 

I think this is the first time ever I have had multiple molds in one day without a single chocolate that didn't stick!!! I'd love to take the credit, but I think the EZTemper is responsible. Regardless the people at the cidery were thrilled.

  • Like 9

Share this post


Link to post
Share on other sites

Over here on the 'How do they do that?' bonbon thread is a video about various decorating techniques. I picked up a Dremel from Amazon and some foam brushes and I was playing today.

 

IMG_8323.jpg.4c579c363b04c199baa95fcbb8dc6b6a.jpg

 

IMG_8324.jpg.39bb17ae33d8ccf28e5fec289dca47df.jpg

 

IMG_8327.jpg.4c732f1715338c6d2dbb209be04bfd3a.jpg

 

IMG_8342.jpg.405ce29bef12cb8a7259c31bc90c19a6.jpg

 

 

  • Like 13

Share this post


Link to post
Share on other sites
8 hours ago, Kerry Beal said:


Over here on the 'How do they do that?' bonbon thread is a video about various decorating techniques. I picked up a Dremel from Amazon and some foam brushes and I was playing today.

 


Those are really nice. I don't think I'm going to invest in a Dremel right now but I'm considering channeling Red Green and Tim The Tool Man Taylor and seeing what I can do with my drill and a few brushes. :D

  • Like 3
  • Haha 2

Share this post


Link to post
Share on other sites
17 minutes ago, Tri2Cook said:


Those are really nice. I don't think I'm going to invest in a Dremel right now but I'm considering channeling Red Green and Tim The Tool Man Taylor and seeing what I can do with my drill and a few brushes. :D

Indeed and with the size of the drill chuck you probably wouldn't need to coax the little plastic piece out of the wooden handle.


Edited by Kerry Beal (log)
  • Like 1

Share this post


Link to post
Share on other sites

I’ve been using a foam brush for awhile now, not with a dremel just twirling it using my fingers.....

69EA0A14-7903-449E-A91D-5D1BF7604142.jpeg

  • Like 2

Share this post


Link to post
Share on other sites
1 minute ago, RobertM said:

I’ve been using a foam brush for awhile now, not with a dremel just twirling it using my fingers.....

69EA0A14-7903-449E-A91D-5D1BF7604142.jpeg

Damn - ah well you know I need gadgets to make me happy!

  • Like 3
  • Haha 1

Share this post


Link to post
Share on other sites

I’m working on a new design....perhaps Niagara they will be unveiled.....

  • Like 2

Share this post


Link to post
Share on other sites

  • Similar Content

    • By curls
      So I've remelted some Valrhona Azelia that was extra from another project and even at 45° C the chocolate has small lumps. If I press a lump against the side of the melter (or between my fingers) it smooths out but I can't remove all the lumps that way. For tonight, I poured all the chocolate through a sieve and pushed the lumps thru with a silicone spatula. That solves the problem for today but I want to know, what caused those lumps in the first place? Also, if this happens again, is there a better way to correct the problem? I have never had this happen before with any couverture (including the Azelia) and hope you can tell me how I can prevent this from happening .
    • By anonymouse
      I've been working with the Boiron purée recipe tables (chocolate and PdF, ice cream) - some good successes.  However the document is very terse and I wondered whether anyone who is experienced with these formulae might clarify what the expected result is:
       
      - "Fruit ganaches" and "Fruit and caramel ganaches".  I think these are supposed to produce a ganache for cutting and enrobing, although when I tried it came out far too soft to be dipped???
       
      - "Ganaches to be combined with fruit pastes" - I think these are to be layered above PdF and enrobed - is that right?
       
      - "Chocolate molded sweets" - Are these intended to be served as is, ie moulded without a layer of couverture going into the mould first? However the instructions talk about pouring into a frame.
       
      - "Fruity delight" - looks like a fairly light dessert to go into a parfait glass.  Has anyone done these and how do they turn out?  How do they compare to the sabayon-based ones in the Boiron ice cream book?
       
      I'm going to start working through some of the ice creams next week and it will be interesting to see how these turn out.
       
      Thanks for any advice.
       
    • By anonymouse
      As a newbie here I thought, before piling in with my own questions, I'd pull together some of the things I've learned in my first months of chocolate making - in case this helps others who embark on the same path.  
       
      Many of these learnings came from eGullet, some from elsewhere, and I'm very grateful for all the many sources of experience and insight.  Cooking technique is quite personal so of course not everyone will agree with my idiosyncratic list of course.
       
      Most useful equipment so far
       
      Cooking isn't really about the equipment - you can make fine chocolates with hardly any equipment - but here are the things which have helped me the most.
       
      1. Small tempering machine.  This got me started on chocolate making with a superb easy path.  The ChocoVision Rev 2B (with the "holey baffle" which increases its capacity) just gets the tempering perfect every time.  Yes, I could temper in the microwave or on a slab, but it's great to take away any uncertainty about the final finish, by using this great machine.  Downsides: continuously noisy, doesn't have the capacity for large batches.
       
      2. Plenty of silicon baking mats (Silpat clones).  I use these not just for ganache and inverting moulds onto, but also just to keep the kitchen clean!  Working at home, I create a lot of mess and found I could reduce the risk of divorce by spreading large sheets (60x40cm size) across the work surface.  So much easier to clean, and I can scrape unused chocolate back into the supply for next time.  
      I get mine directly from China through AliExpress where they are about 1/3 of the local price.  Then, for a further cost saving I ordered a couple of sheets of stainless steel at exactly the same 40x30 size, from a hobbyist place, and stuck some rubber feet underneath. The silicon mat + steel sheet can then easily be carried to the cool room. I got metal bars made up by another hobbyist place (an eGullet suggestion) which was a cheap alternative to caramel bars.
       
      3. Scrapers.  Life got better when I stopped trying to scrape moulds with a regular palette knife.  I found we had two Japanese okomoniyaki spatulas from Japanese cooking which were perfect!
       
      4. Polycarbonate moulds.  Again in order to afford a bunch of these, I get them from China via AliExpress where they are £5-£7 each (including shipping) rather than £18 (+£10 shipping) locally.  If I were starting again I'd buy little squares and half-spheres first, because these are easy to decorate with transfer sheets and cocoa butter respectively; plus a bar mould for quickly using up some extra chocolate or making a snack for the family.  Magnetic moulds are not in my view essential for the beginner because you can just apply the transfers manually - but they are very easy to use.
       
      5. Hot air gun - little Bosch paint stripper from Amazon.  Always kept to hand to sort out anything which crystallises too quickly in the bowl or on my equipment.
       
      6. Fancy packaging.  We got some little boxes in bright colours with silver lining - great to turn your experiments into gifts. Quite expensive because you have to buy quantities, but worth it we felt.
       
      If I were working at scale I think my top 5 would also include a vibrating table, but that's beyond my means.

      Best sources of learning so far (apart from eGullet of course)
       
      1. Callebaut website - fabulous range of videos showing how a master does the basic techniques.  Also Keylink (harder to find on their website - look in "knowledge bank") which is refreshingly straightforward.
       
      2. Several books recommended on this forum.  Once I got past the basics, I delved into two masterpieces: Wybauw ("The Ultimate Fine Chocolates", a revised compilation of his previous books) and Greweling ("Chocolates and Confections"). These are just awe inspiring.

      Most useful ingredients so far
       
      1. Callebaut couverture "callets" in 2.5kg bags - quick to measure, easy to re-seal.  Everyone should start with 811 and 823, the "standards" ... but I soon moved to more exotic flavours.  Current favourites are Cacao Barry Alunga (rich milk), Callebaut Velvet (white but not as cloying as the usual one; lovely mouthfeel), and half a dozen Cocoa Barry dark chocolates which go with particular ingredients.
       
      2. Boiron frozen fruit purees. These are just amazing.  I struggled with lots of different approaches to fruit flavouring until I discovered these.  The problem is that most liquid purees have a short life span and are quite expensive if you only need a little quantity - whereas the Boiron ones just live in a neat, stackable tub in the freezer.  Grab a flavour, pop it out onto a chopping board, slice off what you need, return the rest to the freezer.  And the range is fabulous.  So far I've particularly enjoyed raspberry, passion fruit, kalamansi (wow!) blackcurrant, and Morello cherry.  (I'm experimenting with banana but most banana chocolate recipes seem to need caramel which I don't find so easy to perfect.)
       
      3. IBC "Power Flowers" so I can mix my own coloured white chocolate with a wide palette of colours, for brushing or piping into moulds as decoration.  Quite tricky to scale down to the tiny amounts I need, but I found this far better than heating little bottles of cocoa butter and being restricted to the colours I had.
       
      4. Marc de Champagne 60% - great for truffles.  My supplier sends it in a little chemical bottle which is a little un-champagne-like, but never mind.  Rose drops (oil-based) were also useful for truffles if you like that sort of thing.

      Suggestions for learners (aka things I wish I had got right)
       
      1. Start learning in winter.  There is a HUGE amount of cooling needed in chocolate making; once we had cold weather we could close off a room, turn off its heating, and create a cool room.  Made a big difference to productivity (and quality!).
       
      2. Don't do anything involving caramel, marshmallows, turkish delight, or other temperature-critical sugar work until you are confident with everything else - or you will get demoralised quickly.  Or maybe I'm just rubbish at these techniques.
       
      3. Learn simple decoration (cocoa butter colour, texture sheets etc) early on.  These make a big difference to how everyone will react to your work.
       
      4. Don't rush.  Chocolate making takes a lot of (elapsed) time.  Give things time to crystallise properly.  I find there is always an endless amount of cleaning-up to do while I wait :-)
       
       
    • By JohnT
      I have heard over the years of bakers using beetroot in chocolate cakes to "enrich" them. I have never done this and I am not too fond of beetroot in its various forms (a childhood "thing"). However, I have been requested to bake a chocolate cake using "beetroot juice" in the recipe - the person requesting the cake even supplied me with the recipe!
       
      Right, this is a first time for me doing this and I need to make a sample cake to make sure it results in an edible cake. The recipe calls for 250ml (a metric cup) beetroot juice. So my question is, how would I produce a cup of this beetroot juice? Just wiz a few raw beets in a blender and strain out the juice? Do I boil the beets first or use them raw? Ignorance is sometimes bliss - but sometimes not.
       
      Help with this dilemma would be appreciated for this beet ignorant sod in "Darkest Africa".
      John.
    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


  • Recently Browsing   0 members

    No registered users viewing this page.

×