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

Been playing with eggs (of course), and surprising myself with how much fun I'm having. Not sure I'll be able to part with "Poetry Egg," though. Sigh.

Rich

Rich, I'm loving the Gold Egg... how did you get that effect? Congrats on awesome work!

Share this post


Link to post
Share on other sites

Hi Lana,

The gold egg was the simplest. I splattered blue, then gold lustre into the mold, warmed, tossed in a handful of cacao, then finally shot in the tempered chocolate. Sold the orange egg yesterday. Slightly sad, but it went to a good home!

Rich

Share this post


Link to post
Share on other sites

Funny - I ordered one of those a couple of days ago. It comes with 3 nozzles - hoping the 1.07 will minimize the blocking issues.

It'll still block--I keep a blow dryer nearby for frequent warming. It's important to ensure the washer in the nozzle head is completely screwed in before each use, or it will *definitely* block. Also, I keep the whole assembly warm for 30 minutes of so before use.

Rich

Share this post


Link to post
Share on other sites

Hi Lana,

The gold egg was the simplest. I splattered blue, then gold lustre into the mold, warmed, tossed in a handful of cacao, then finally shot in the tempered chocolate. Sold the orange egg yesterday. Slightly sad, but it went to a good home!

Rich

Ahh, it was the handful of cacao giving that cool rustic look... 'the holes' :)

Share this post


Link to post
Share on other sites

Ooooooo I'm stoked I get to post something in the 'showroom finish' thread, so used to the 'crappy chocolate' thread! Been messing around with chocolate a little more lately, and getting good results. Heres the best I've done with my polycarbonate. Has a simple caramel filling.

Filling.jpg

Caramel Bonbon.jpg

Share this post


Link to post
Share on other sites

Funny - I ordered one of those a couple of days ago. It comes with 3 nozzles - hoping the 1.07 will minimize the blocking issues.

Kerry,

I finally killed my airbrush over the Easter rush (the threading that holds the lock-screw in place stripped) and replaced it with a Paasche VL internal mix, which I've now used twice and LOVE. It gives me complete control of the pressure and density directly from the trigger and doesn't stuff up as much. I was afraid the internal mix would be harder to clean, but it's actually much easier. Sorry to pass this along *after* you purchased you new brush!

Kind regards,

Rich


Edited by DancingLion Chocolates (log)

Share this post


Link to post
Share on other sites

Funny - I ordered one of those a couple of days ago. It comes with 3 nozzles - hoping the 1.07 will minimize the blocking issues.

Kerry,

I finally killed my airbrush over the Easter rush (the threading that holds the lock-screw in place stripped) and replaced it with a Paasche VL internal mix, which I've now used twice and LOVE. It gives me complete control of the pressure and density directly from the trigger and doesn't stuff up as much. I was afraid the internal mix would be harder to clean, but it's actually much easier. Sorry to pass this along *after* you purchased you new brush!

Kind regards,

Rich

Using the Paasch external mix with the large nozzle- and loving it! The Badger 350 - not so much!

Share this post


Link to post
Share on other sites

Funny - I ordered one of those a couple of days ago. It comes with 3 nozzles - hoping the 1.07 will minimize the blocking issues.

Kerry,

I finally killed my airbrush over the Easter rush (the threading that holds the lock-screw in place stripped) and replaced it with a Paasche VL internal mix, which I've now used twice and LOVE. It gives me complete control of the pressure and density directly from the trigger and doesn't stuff up as much. I was afraid the internal mix would be harder to clean, but it's actually much easier. Sorry to pass this along *after* you purchased you new brush!

Kind regards,

Rich

Using the Paasch external mix with the large nozzle- and loving it! The Badger 350 - not so much!

I agree. The Badger is more like an elephant compared with the Paasche. Still have mine, but haven't used it in years.

Share this post


Link to post
Share on other sites

My rug rat's physiotherapist is getting married in a couple of weeks and I promised her that I'd make pralines for her wedding.

Her colour scheme is coral and reef green. Got some nice wraphia ribbon in the right colours but not as happy with the coral cocoa butter from Chef Rubber - mostly cause I picture coral as more pink than orange. I have some Passion pink on the way. Think I'll probably mix the two to get the colour I want.

IMG_0610.jpg

Coral orange hearts.

IMG_0612.jpg

Do these look a bit 'reef like' to you?

Share this post


Link to post
Share on other sites

Definitely reef-y! That coral looks like the right shade to me, and a nice compliment to the blue. Did she give you color swatches?

Share this post


Link to post
Share on other sites

Nope - no swatches - just going by what I think coral and reef green should look like.

Share this post


Link to post
Share on other sites

Very nice and coral reef-y, Kerry! I especially love the blue ones. How do you get the splattering only near the bottom?

Share this post


Link to post
Share on other sites

Ah - well for the splattering near the bottom - I used Ruth's (chocolot's) technique of spraying onto an offset spatula then flicking the air downward to get the pattern into the mold. I had the mold tipped at about 45 degrees so I could splatter onto one side at a time.

Share this post


Link to post
Share on other sites

They look beautiful! Think they will go well with the bride's theme. What flavors will they be?

Share this post


Link to post
Share on other sites

The heart will be hazelnut gianduja and the reef will be dulce de leche (made with cajeta - so it gets that goaty kick).

Share this post


Link to post
Share on other sites

They both look beautiful! I think the colour of the hearts is right on, that's what I think "coral" should look like. I love that the splatter is different on the domes, looks really neat!

How are you going to package them - can you use clear tops/boxes, to show off the colours and patterns?

Share this post


Link to post
Share on other sites

Nah - the boxes that I have are little kraft boxes that hold two pieces - I'll tie them with the wraphia ribbon. I'm not looking forward to that!

Share this post


Link to post
Share on other sites

I hear ya! Those blasted ribbons are a killer on the knuckles, not to mention it always took me twice as much time as I'd have thought.

Share this post


Link to post
Share on other sites

I like that the splatter on the blue is the color of the hearts...wonderful way to tie them together....

Share this post


Link to post
Share on other sites

Ah - well for the splattering near the bottom - I used Ruth's (chocolot's) technique of spraying onto an offset spatula then flicking the air downward to get the pattern into the mold. I had the mold tipped at about 45 degrees so I could splatter onto one side at a time.

Thanks! I'm going to try that again. The first time I tried that technique, I couldn't get anything to actually get into the mold. Tipping the mold at 45 degrees might be important.

Share this post


Link to post
Share on other sites

Here's a picture of my attempt at Peter Greweling's passion fruit chocolates (which he calls 'Toucans'). These are moulded white chocolates, airbrushed red & yellow, filled with white chocolade passion fruit ganache.

I've also made a Flickr gallery of some of the chocolates I made in the past. You can find it here: http://goo.gl/F8xV6

036. Passievrucht (rood-geel).jpg

  • Like 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • 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!


    • By ChristysConfections
      I am trying to find boxes like these pictured below, with matching candy trays and candy pads. They are about the size of a piece of paper and about 2-2 1/2 inches high. Haven’t had any luck finding them domestically. Anyone else use something like these? How do you store/package your bulk chocolates?
       


  • Recently Browsing   0 members

    No registered users viewing this page.

×