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punk patissier

Chocolates with that Showroom Finish, 2012 –

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I wish for a very merry Christmas for all @ egullet.  I think of you all as being some of the most inspiring and creative people I have ever come into contact with. It is a pleasure to converse with, and learn from, you all...

 

Philip

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IMG_4646.thumb.jpg.e6e78acfa02eed85ad350bea45c4c91d.jpg

 

Back to Jo's question on how much chocolate to add to a mold. 

 

IMG_4652.thumb.jpg.325fc6ceeceac01c3a7440308a0c67b3.jpg

IMG_4654.thumb.jpg.7ded8b33065174c2294f0cd7e6c68ab4.jpg

 

Apparently too much!

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I always struggle with that too, and that's why I'm looking forward to doing 3D work at the eG workshop in May

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Just now, gfron1 said:

I always struggle with that too, and that's why I'm looking forward to doing 3D work at the eG workshop in May

I was over at Walker's Chocolates in my home town - they do all sorts of stuff on the spinner. I asked how they decide how much to put in - Jen said trial and error - sometimes the bunny heads are solid!

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Posted (edited)

Heres one I'm pretty proud of, I used the 'feather technique' from the Savour School videos, its a clever design, wish I thought it it myself. I didnt color the chocolate and cocoa butter mixture black as they did in the video, but just used the same chocolate that I used for casting the shells. The center is a white chocolate butter ganache with Kahlua.

2019-03-21 14.58.35.jpg

2019-03-21 15.02.45.jpg


Edited by minas6907 Submitted too soon (log)
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On 3/27/2019 at 5:08 AM, minas6907 said:

Heres one I'm pretty proud of,

 

Minas6907, you should be. Your chocolates look beautiful. May I ask what you think of Savour School? Do you find their online videos good?

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Posted (edited)
2 hours ago, EllaCh said:

 

Minas6907, you should be. Your chocolates look beautiful. May I ask what you think of Savour School? Do you find their online videos good?

Thank you very much! I think the videos definitely are good, although I was expecting a tiny bit more on the sugar confections side, but its fine. Its not bad to just try out for a month, the price comes to about $9.00 usd, and I know I've spent alot more then that on useless kitchen items. One motivating factor was that I've been wanting to make a glazed entremet cake, nothing too complicated, just a simple cake. The Savour School videos seemed like a solid reference to turn to, since I'm not familiar with the cakes, mousses, or molds used, I figured it would help me to see the process done properly.


Edited by minas6907 (log)
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18 hours ago, minas6907 said:

Thank you very much! I think the videos definitely are good, although I was expecting a tiny bit more on the sugar confections side, but its fine.

 

Thank you for your reply, I think I will try it although I am wondering whether they offer good number of pralines, bonbons etc recipes. I emailed them asking whether it is possible to get a detailed list of recipes available but no reply at all. Anyway, our bonbons are truly georgeous 🙂

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I asked this question previously, and @keychris, who is very familiar with the school, answered me as follows:

 

Quote

I just a quick count, there's 18 videos for what I would consider bonbons, including moulded and enrobed chocolates and truffles.

I signed up and have profited a great deal from the videos. Kirsten Tibballs, who does most of them, is very talented in decorating bonbons and has many good ideas. There are guest teachers doing some of the videos, such as Melissa Coppel. Kirsten's demonstration of the "feathering" technique (referred to most often on eGullet as dendrites) makes the whole process easy to understand--see the example from minas a few posts earlier. And finally, I love watching KIrsten: she seems to have such a good time in the work.

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3 minutes ago, Jim D. said:

I asked this question previously, and @keychris, who is very familiar with the school, answered me as follows:

 

Thank you, Jim D. 🙂

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