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 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 9

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 Kerry Beal
      Can you believe this is our 10th annual workshop? And here we are back in Niagara College in beautiful Niagara on the Lake where it all began in 2009.
       

       
      The view from my room - the pergola down there we will have access to for Show and Tell on Friday night.
       
      I had every intention of soaking in a nice warm bath after my arrival - alas not a tub to be seen - and while the shower is quite attractive  - it doesn't invite soaking!
       
      Those who can't soak can at least drink if they have remembered to bring small specimen bottles of booze. I somehow pictured a nice glass tumbler for my negroni - but alas...
       
       
       

       
       
      Tomorrow morning the whirlwind will begin with a trip across the border to Tomric - hope everyone remembers their passport.
       
    • By gfron1
      Has anyone taken one of Andrey's classes. I know they've been mentioned in the How Do They Do That thread, but I can't remember if anyone has taken a course. I'm curious because he continues to do methods that are groundbreaking. Not cheap for an online course, but I'm interested in taking his praline course.
       
      I just watched his free tempering class and it was good, nothing special but good enough to allay my fears that the Russian to English translation or camerawork might make the class not worthwhile.
       
      Thnx.
    • By pastrygirl

       
      saw this post and questioned why  “in theory, this won’t work”, response so far is “starch in chocolate can be problematic”
       
      Ok ... obviously adding a lot of fine dry material will decrease fluidity, and things could get weird if you were going to add cream and make ganache, but how else would milling popcorn into chocolate “not work”?  My experiments so far suggest you just need enough warm cocoa butter to keep things moving, how would starchy popcorn be different from fibrous fruits?  
       
       
    • By pastrygirl
      Has anyone successfully replaced the power cord on a mol d' art melter?  Is it easy or do I have to send it somewhere, and if so, where?  Thought I'd check here for DIY info before contacting TCF.
       
      My 6kg melter has reached the point where the cord has to be in that just right position to conduct power, and just right can be elusive.  I've had it for several years so it's seen some use, am hoping it's a simple repair, i.e. can be done with a screwdriver or passed off to one of my handier brothers in exchange for candy.
       
      thanks!
    • By secast1992
      So I've been experiencing cracks on the foot of my bonbons that I've been unable to find the cause of, hoping to reach out to the community to get to the bottom of this costly problem. 
       
      I work for a small chocolate company that makes our own bean to bar couverture. We use a continuous tempering machine with enrobing belt attachment. 
      The process: ganache is made and then piped into round silicone molds, which are then footed with tempered chocolate before being placed in the freezer until frozen enough to pop out of the molds. They are then set up right and left to thaw and dry out overnight on a equipped with fans aimed at the bonbons. The next day we send the bonbons through the enrober, and then they are transferred to a speed rack to set up, either at room temp (generally around 68-70 degrees F) or in a homemade cooling cabinet (an insulated box equipped with an air conditioner + dehumidifier + fans) that generally fluctuates between 50-56 degrees F (I know, large range). 
       
      Problems occur with both milk and dark couverture, with bonbons kept at room temp or in cabinet, thickness of foot doesn't seem to make a difference (we've tried thicker and thinner). Crack doesn't immediately appear; it usually takes a couple of minutes after being completely set before showing. It looks as though the foot is popping out, cause a hairline crack between the shell and the foot. I've attached pictures. You'll notice in the photos, that when the bonbon is cut in half, the foot separates from the shell pretty significantly. 
       
      Thoughts? Suggestions? Similar experiences? 
       





  • Recently Browsing   0 members

    No registered users viewing this page.

×