• 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

First time posting any of my work.

Those are white shell chocolates with fresh ginger, key lime, candied orange and a bit of Limoncello liquor infused in a dark chocolate ganache.

Decoration is a spraying of cocoa butter over the frozen chocolates. It creates that velvety look.

Cheers!

KCcUh.jpg

Very Cool! (pun intended) :smile:

Share this post


Link to post
Share on other sites

First time posting any of my work.

Those are white shell chocolates with fresh ginger, key lime, candied orange and a bit of Limoncello liquor infused in a dark chocolate ganache.

Decoration is a spraying of cocoa butter over the frozen chocolates. It creates that velvety look.

Cheers!

KCcUh.jpg

Very Cool! (pun intended) :smile:

Those are really beautiful. Have you used this decorating technique before? How does it hold up over time?


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

I've used the same technique in the past, it looks great until warm fingers touch them and the "flocking" melts leaving finger prints, or at least that's what's happened to mine.


Sian

"You can't buy happiness, but you can buy chocolate, and that's kinda the same thing really."

Share this post


Link to post
Share on other sites

I've used the same technique in the past, it looks great until warm fingers touch them and the "flocking" melts leaving finger prints, or at least that's what's happened to mine.

Could they be served in paper wrapper to avoid touching them with fingers?

I love yours Salted Muscovado truffles, how did you achieve that effect, if it is not secret?

I was experimenting with big demisphere moulds and aerated chocolate, this is result:

Y2Drf.jpg

YgGK9.jpg

Share this post


Link to post
Share on other sites

I've used the same technique in the past, it looks great until warm fingers touch them and the "flocking" melts leaving finger prints, or at least that's what's happened to mine.

Could they be served in paper wrapper to avoid touching them with fingers?

I love yours Salted Muscovado truffles, how did you achieve that effect, if it is not secret?

I was experimenting with big demisphere moulds and aerated chocolate, this is result:

Y2Drf.jpg

YgGK9.jpg

Simply a case of playing with the airbrush and (in this case the tines of a fork) to get a large spatter pattern before casting as usual. One of the benefits of playing with colour is it's fun! It doesn't matter if it doesn't come out how you wanted as you don't have to mould until you're happy.


Sian

"You can't buy happiness, but you can buy chocolate, and that's kinda the same thing really."

Share this post


Link to post
Share on other sites

strawberry_and_balsamic_daddy.jpg

muscovado_truffle_daddy.jpg

Again, as with Justin's moulds, these are large 7cm moulds.


Sian

"You can't buy happiness, but you can buy chocolate, and that's kinda the same thing really."

Share this post


Link to post
Share on other sites

I've used the same technique in the past, it looks great until warm fingers touch them and the "flocking" melts leaving finger prints, or at least that's what's happened to mine.

Could they be served in paper wrapper to avoid touching them with fingers?

I love yours Salted Muscovado truffles, how did you achieve that effect, if it is not secret?

I was experimenting with big demisphere moulds and aerated chocolate, this is result:

Y2Drf.jpg

YgGK9.jpg

Aerated! Is that aerated chocolate or aerated ganache? Some time ago I started a thread to figure out how to do a mousse ganache that resembled the ones I had at La Maison du Chocolat and Patrick Rogers when I was in Paris. So light and airy! The answers I got were whip the ganache when cool (poor shelf life life this way as it collapses) or use a frappe. There are no frappe ingredients on the ingredients list of the ones mentioned. I kept one of the maison du chocolat mousse ganache chocolates for months and it held up without collapsing. Anyways, after all that ramble... if you're doing an aerated ganache, how are you going about it? I would love to perfect this type of ganache...

Share this post


Link to post
Share on other sites

Aerated! Is that aerated chocolate or aerated ganache? Some time ago I started a thread to figure out how to do a mousse ganache that resembled the ones I had at La Maison du Chocolat and Patrick Rogers when I was in Paris. So light and airy! The answers I got were whip the ganache when cool (poor shelf life life this way as it collapses) or use a frappe. There are no frappe ingredients on the ingredients list of the ones mentioned. I kept one of the maison du chocolat mousse ganache chocolates for months and it held up without collapsing. Anyways, after all that ramble... if you're doing an aerated ganache, how are you going about it? I would love to perfect this type of ganache...

What were the ingredients listed?

Share this post


Link to post
Share on other sites

What were the ingredients listed?

I got the ingredients off of the 'maison' website. It's a boxed assortment ingredients list but you'll see there's no egg product or gelatin... This assortment includes the caramel mousse and the milk chocolate/hazelnut mousse. It was the caramel mousse that enthralled me - both theirs and Patrick Rogers. Stupidly good and sooooo light.

"Dark chocolate, milk chocolate, cream, sugar, butter, hazelnuts, almonds, invert sugar, fruits pulps, mint, orange extract, whole milk powder, glucose syrup, alcohol, citrus fruits rinds (orange, lemon), sweeteners (maltitol, sorbitol), colors : E100 curcumin, E160c paprika"

Share this post


Link to post
Share on other sites

First time posting any of my work.

Those are white shell chocolates with fresh ginger, key lime, candied orange and a bit of Limoncello liquor infused in a dark chocolate ganache.

Decoration is a spraying of cocoa butter over the frozen chocolates. It creates that velvety look.

Cheers!

KCcUh.jpg

Those are really beautiful. Have you used this decorating technique before? How does it hold up over time?

Hello lebowits!

You actually let them dry for 24 hours (I prefer 48 hours) at room temp (18-20°C) and can be manipulated normally after that.

It is a really beautiful technique to use, but the only downside is that you need to let them dry at least 1 day.

Cheers!

Share this post


Link to post
Share on other sites

First time posting any of my work.

Those are white shell chocolates with fresh ginger, key lime, candied orange and a bit of Limoncello liquor infused in a dark chocolate ganache.

Decoration is a spraying of cocoa butter over the frozen chocolates. It creates that velvety look.

Cheers!

KCcUh.jpg

Those are really beautiful. Have you used this decorating technique before? How does it hold up over time?

Hello lebowits!

You actually let them dry for 24 hours (I prefer 48 hours) at room temp (18-20°C) and can be manipulated normally after that.

It is a really beautiful technique to use, but the only downside is that you need to let them dry at least 1 day.

Cheers!

Thanks for the tip! I didn't know that!


JB Chocolatier

www.jbchocolatier.com

Share this post


Link to post
Share on other sites

Here are some I just finished putting together. Top left is a Red Wine truffle; Top right is a a Hot Chili infused truffle I call Fire and Ice; bottom left is Guinness and bottom right is a variation of a "Hella" (Wyabau) caramel, chocolate and xtabentunTasteTV Entry September 2012.jpg

Share this post


Link to post
Share on other sites

Gorgeous as always, Bob! I'd love to hear more about the techniques you used, especially the blue one and the orange/yellow/red.

Share this post


Link to post
Share on other sites

Tikidoc - most of my "technique" is airbrushing - Fire and Ice is three colors blended together - the Hella is splattered cocoa butter, a solid color (airbrushed) and then both are backed with white cocoa butter - I burned up my cheap airbrush in the middle of the work and had to go buy another - I upgraded to "not as cheap" airbrush...

Share this post


Link to post
Share on other sites

Here are some I just finished putting together. Top left is a Red Wine truffle; Top right is a a Hot Chili infused truffle I call Fire and Ice; bottom left is Guinness and bottom right is a variation of a "Hella" (Wyabau) caramel, chocolate and xtabentun

Wow, they look amazing! Are you using Chef Rubber colours?

Share this post


Link to post
Share on other sites

DianaM - yes, all the colors are Chef Rubber -

Share this post


Link to post
Share on other sites

76560_230287333765815_2107302828_n.jpg

Lime from "Chocolate to Savour" by Kirsten Tibballs, released recently. I shall be making plenty from this book.

Chris

Share this post


Link to post
Share on other sites

76560_230287333765815_2107302828_n.jpg

Lime from "Chocolate to Savour" by Kirsten Tibballs, released recently. I shall be making plenty from this book.

Chris

Gorgeous!!! How did you get that effect? I looked for the book on Amazon and it says it is out of print. Where did you get the book?

Share this post


Link to post
Share on other sites

tyvm :) I applied a streak of tempered green cocoa butter with my finger, when that was set, brushed in gold metallic, then a streak of white over the green, when that was set, created the dark shell. I got the book direct from the school that the author runs here in Melbourne - pre-ordered for a discount :D

cheers

Chris

Share this post


Link to post
Share on other sites

Very nice, Chris!

Share this post


Link to post
Share on other sites

beautiful chocolates keychris. How did you like the flavor of the piece? What are you using for the lime flavor (just juice?)?

Share this post


Link to post
Share on other sites

thanks all! Curls, I used Boiron (? spelling) frozen puree, plus zest :)

Share this post


Link to post
Share on other sites

Lime from "Chocolate to Savour" by Kirsten Tibballs, released recently. I shall be making plenty from this book.

Chris

Your mould painting technique is beautiful, and those chocolates look like gems. Really beautiful, keychris!

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Choky
      At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.
       
      But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.
       
      Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially? 
       
      Thanks!
    • By Damnfine
      I have a box of truffle shells that were not stored properly and have bloomed. If I fill and dip them in tempered chocolate, will the newly dipped chocolate bloom due to the layer underneath it, or will the outer layer seal the under layer and keep them looking nice?
    • 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
  • Recently Browsing   0 members

    No registered users viewing this page.