Chocolates with that Showroom Finish, 2012 –

[Chocolot]

 

RASPBERRY ROSE

[mostlylana]

IMG_3525.jpg

 

RASPBERRY ROSE

[tikidoc]

Sorry to be obtuse, but I'm confused about when you sprayed the purple.  Was it (1) luster dust, then (2) purple, then (3) white, and finally (4) dark chocolate?

Edited January 16, 2015 by tikidoc (log)

[gfron1]

I do both - spray white and not. A good example - yesterday I did an emerald green spray on one chocolate and backed with white - the green popped. On another I sprayed forest green and went straight to the chocolate coat. That color was a dark, deeper hue...the effect I wanted because I had white splatter. I also will do the mid-range of a light spray of white. Each has a purpose. If I want bright, there will be a full white coating. Sometimes I also just spray the top center of my domes with white because I want the nipple to be highlighted and the sides to be more muted.

Chris,

Do you always spray white behind colored cocoa butter when you are using dark chocolate?  I tried it once, and it seems necessary to spray a full covering of the color or the white makes it look washed out.  Of course some colors cover the dark chocolate by themselves, and it's not always possible to tell how it's going to turn out until one tries it.  Sometimes, of course, one wants the effect of a color blending into the couverture's natural color.  I notice that Chocotransfersheets labels some of their colors "opaque," which is helpful.

 

Jim

[Chocolot]

 

Ruth, those hearts are beautiful! How did you get the slightly wiggly lines? I love the effect!

[tikidoc]

Is that just white chocolate in a piping bag then? Looks almost like there is a little green tint...

[Chocolot]

Is that just white chocolate in a piping bag then? Looks almost like there is a little green tint...

[kriz6912]

Here's my Manon Café:

- white chocolate butter ganache & mocha, milk chocolate hazelnut gianduja & hazelnut praliné, roasted hazelnut, moulded white chocolate

[kriz6912]

Some new chocolates... Milk chocolate peanut gianduja, moulded milk chocolate

More photos at https://www.facebook.com/KrisSchoofsChocolates

 

[kriz6912]

Chunky Gianduja... milk chocolate & roasted hazelnuts, dipped dark chocolate

 

More photos at https://www.facebook.com/KrisSchoofsChocolates

[keychris]

Some things I'm getting ready for an upcoming market.

 

 

 

 

 

[Gwbyls]

Keychris, how are you getting the look of your zebra looking hearts? If I were to guess, I would think you are using chocolate, drop some drops in the molds, then tipping your mold to one side, then the other? Is this correct? I love the look you have achieved! Beautiful work!

[YetiChocolates]

I like the ones that look like tiger stripes, beautiful work as always keychris!

[YetiChocolates]

Keychris, how are you getting the look of your zebra looking hearts? If I were to guess, I would think you are using chocolate, drop some drops in the molds, then tipping your mold to one side, then the other? Is this correct? I love the look you have achieved! Beautiful work!

 

Posted 25 February 2013 - 03:02 PM

 

Hi Jim,

 

thanks for the comment - starting piping in the middle of the mold and drag the piping bag along the surface of the mold out towards the rim. In this case, I had to tilt the mold as I was piping so that I could pipe up the side nicely. It's hard to describe without seeing! Basically, you're piping big Y shapes for that one, and the point where the lines in the Y intersect is where I started from.

 

Chris

 

Here's the answer to your question Gwbyls, I knew it had been answered earlier in the thread, so I did some searching...

[gfron1]

These are my show chocolate for a special dinner I'm doing at Los Poblanos in ABQ this Friday before the Southwest Chocolate & Coffee Fest. The base is Melissa Coppel's recipe from her winning bonbon last year that she taught us at the eG Chocolate and Confections workshop in Vegas. Yogurt ganache, a thin crisp of granola set in white chocolate and passionfruit pate de fruit in the tip. My morning prep guy is an artist who does a lot of airbrushing so he helped with the spray. 

Gut shot from a damaged one

[ChocoMom]

Gfron----those are GORGEOUS!!!!   I saw your post about the PdF in another thread, and wondered if you might post a pic here!  So happy that you did!   They are stunning!

[Jim D.]

Gfron,

Beautiful pieces.   I love the color scheme.  Where did you find that interesting mold?

[pastrygirl]

Bunnies!

 

testing the colors - I mixed Chef Rubber cocoa butter colors into some white chocolate for opacity then drizzled and finger painted the molds before filling with 60%

 

first batch finished

 

packed and ready to sell!

 

I need to get faster and line the mold halves up a little better, but otherwise I'm happy with these. 

[Chocolot]

 

Ganache filled bunnies.

[pastrygirl]

Very cute, Ruth!

[chanjying]

Chocolat, those bunnies are so cute! Where did you find the molds?

[Chocolot]

Chocolat, those bunnies are so cute! Where did you find the molds?

I think DR or Chocolat Chocolat.

[pastrygirl]

I think DR or Chocolat Chocolat.

 

Chanjying, the mold is Chocolate World 1468.  I have one, but don't remember which of the fine Canadian companies listed above carries it.

[Tri2Cook]

Chocolat Chocolat definitely has it.

[chanjying]

Thanks Tri2Cook, Chocolat, and Pastrygirl! By the time I get it, easter will be over, but it's so cute!