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 14

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 3

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 10

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 15

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 4

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

I was pretty happy with how these turned out. I used a toothbrush and my gloved finger to flick the black, then dropped in the yellow and hit it with an air gun (still no airbrush for me). Dark chocolate ganache infused with lemon and black pepper—you know, in case the picture wasn’t self-explanatory ;) .

3793F117-0379-45D8-95A2-955380A4E5D7.thumb.jpeg.adef98414b3677b7c62a4ab5f072122c.jpeg

  • Like 10

Share this post


Link to post
Share on other sites

Do you still have meyer lemons? I ask jealously because they are near impossible to get here. As always, Your bonbon are lovely and staged very nicely.

Share this post


Link to post
Share on other sites
38 minutes ago, julie99nl said:

Do you still have meyer lemons? I ask jealously because they are near impossible to get here. As always, Your bonbon are lovely and staged very nicely.

These were regular lemons, but I do love Meyer lemons :) . Thank you, @julie99nl

Share this post


Link to post
Share on other sites
Posted (edited)

Getting ready for Niagara. We had one mold stick badly (one that is difficult to polish - not sure how to rectify this), but I mostly used the medium sized half spheres I got from Jim, and they came out well.

 

Blue is apple caramel, striped is passion fruit and mango caramel.

 

We have a couple more trays of shells ready to fill, and will make one more flavor if we have time before Niagara (I’m much slower at this than you pros) but I’m relieved to have something out of the molds.

 

 

6DE320A3-00D6-403C-9FD8-E3130B0F6C42.jpeg

FEA53471-45AE-452F-861D-539C496383EB.jpeg

94EC41FB-82D0-4294-8055-1519DF3C1E1F.jpeg


Edited by tikidoc (log)
  • Like 8

Share this post


Link to post
Share on other sites

New to this forum, great source of information here :-)

I thought I'd post a few of my bonbons as introduction.

Andy

(European pastry chef and chocolatier living and working in Vietnam)

IMG_20180219_122458_638.jpg

IMG_20180325_171311_377.jpg

IMG_20180402_124057_504.jpg

IMG_20180404_222253_505.jpg

  • Like 12

Share this post


Link to post
Share on other sites

@Avachocolate   Absolutely STUNNING work!   And, Welcome!   Can't wait to see more.   Would you mind sharing what the flavors are inside those works of art? 

  • Like 1

Share this post


Link to post
Share on other sites

@ChocoMom....thanks for the compliments, appreciate it :-)

Sorry I forgot to put the fillings :

#1 (bronze with orange stripe)...yuzu & ginger jelly / earl grey ganache

#2 (gold/chrome with black on mold)....salted caramel / chai ganache

#3 (red with white stripe)....pineapple & ginger confit / passionfruit Jivara ganache

#4 ( green, blue & orange)....spiced chocolate caramel / espresso peanut butter crunch

  • Like 2

Share this post


Link to post
Share on other sites

  • Similar Content

    • By eglies
      Hi there,
      I have found a Danish company who produce 100% natural oil based coloring in liquid form that can be mixed with cocoa butter. I received samples and will test. No E in all colors. 
      They require large quantities in kg to be purchased and the specs say 270 days shelf life once opened. 
      It is so important to get clean labels nowadays why haven’t other companies in europe come up with solutions for small quantities for small businesses?
      I will try it out if I have good results, is anyone interested to share thes quantities with me? Preferably in Europe as shipping would be impossible to the USA. 
      If anyone has another supplier to suggest please let me know. Chef rubber doesn’t supply europe yet and Roxy and Rich are powders not sure what I think of them yet. But none are 100% natural like the company in Denmark. 
       
    • By crisw
      I am trying to work on making some chocolates for my diabetic sister. As the sweetener, I used Swerve, an erythritol-based sweetener that supposedly behaves like sugar (and that my sister likes.) I added it to my standard milk chocolate recipe from Chocolate Alchemy- http://chocolatealchemy.com/recipes/dark-milk-chocolate-45 It came out of the melanger fine and set up OK. But, when I went to temper it, it would not melt! Even after an hour at 140F, it was about the consistency of peanut butter. 
       
      Has anyone worked with Swerve and have any successful recipes? Or have any idea why it was so viscous?  The stuff is darned expensive, so I don't want to experiment too much. 
    • By eglies
      Hi,
       
      I am looking for a seriously quiet compressor which works well for daily bonbon airbrushing. Can someone recommend something that is quiet and oil free?
       
      Thank you
       
    • By Darienne
      Well, I guess I am more curious than embarrassed.  Although I use fairly good quality chocolate to make dipped citrus peels, bonbons and so on, I also use a lot of less than good quality chocolate to make toppings on pies and cakes, particularly for friends and neighbors who think that Merkens is delicious.  Well, that's unkind, but you know what I mean.  In Canada, we have a chocolate called 'World's Finest' and it is truly awful.  Oh well.
       
      So here is the situation.  I have purchased from Canadian Wal-Mart for a good number of years now a bar, Waterbridge Imported Belgian, 400 grams, in Milk, Dark and Extra Dark varieties.  And my topping is invariably 4 oz of chocolate and 1/2 cup of half and half or whipping cream.  And it always sets just fine.   Perfect. 
       
      About 3 months ago, I made a Milk chocolate topping for a friend who loves milk chocolate.  It didn't set.  It was soup.  OK.  But the Dark and Extra Dark still worked fine.  Two days ago, both of those were soup.  
       
      I wrote to Wal-Mart noting the change, and also that the ever-present gold cardboard is now missing from the bars.  They apologized profusely and offered me my money back.  (In the meantime, I figured out that 1/4 cup of cream would work perfectly.)  
       
      The ingredients are: for the Extra Dark: cocoa mass, sugar, cocoa powder, soy lecithin and the Dark: cocoa mass, sugar, cocoa butter and soya lecithin. 
       
      What do you suppose they did to the mix to make it so different?
    • By BVWells
      I've seen so much beautiful molded chocolate work here I decided to come to the experts. I'm still trying to get consistent shine on my molded chocolates (not using colored cocoa butter yet). I typically get a few really good ones, most have some spots with really good shine and some ok shine, and then maybe I have 1 dud (air bubble or some kind of blemish). I'm just wondering, what would you all say are the top 3 tips to getting that consistent super shine?
  • Recently Browsing   0 members

    No registered users viewing this page.

×