Chocolates with that Showroom Finish, 2012 –

gfron1 · March 31, 2015

The perks of having your cookbook photographer living nearby. My Spring collection:

11088052_1070085706353125_1988955037_o.j

jmacnaughtan · April 1, 2015

The perks of having your cookbook photographer living nearby. My Spring collection:

They look good. Are these the white-themed ones you were talking about here?

gfron1 · April 1, 2015

No, the white ones have to wait til I get caught up on everything else. Still stewing on those. You'll know cuz they'll be white.

teonzo · April 1, 2015

Gfron, have you ever tried decorating those molds like pacman ghosts? You could sell a collection of pralines including the 4 colored ghosts plus the magic pill (to be eaten before the ghosts, of course).

Teo

Alleguede · April 4, 2015

Just in time for the Easter - 30 inch chocolate egg...

jmacnaughtan · April 5, 2015

Just a little egg, for two

Mostly Valrhona Bahibé, with some Barry Zéphyr.

gfron1 · May 7, 2015

Trying out some new spraying techniques today for my final chocolates of the season.

keychris · May 16, 2015

I was asked to make a large number of small boxes (6-pack) as thank-you gifts for people at the state conference of the Australian Breastfeeding Associated here in Victoria, so I made these fairly disgraceful chocolates The boob chocolate is actually pinker than what it appears there

Edited May 16, 2015 by keychris (log)

pastryani · October 4, 2015

Yep! Plum, Africa, Lavender, Toscana:
Finished chocolates.jpg

Hi Chris - just wondering what mold you used for the Plum and the Toscana? I have bonbon molds that are deeper and shallower, but these are a great in-between size. Thanks!

Kerry Beal · October 4, 2015

pastryani - it's probably something like CW2207 from Chocolate World - an excellent in between size - falls out of the mold easily unlike the deeper similar molds - I've found it a very nice mold to use for demos because you aren't left bashing like an idiot saying "worked fine when I was home"!

pastryani · October 5, 2015

Thanks Kerry - it does look similar, though the sides on CS2207 look more angled than in Chris' pics, but maybe that's just the picture. So hard to tell.

Kerry Beal · October 5, 2015

I have a similar mold at home - I'll try to remember to look when I get home - but it will be a couple of weeks.

tikidoc · January 24, 2016

It's been quite a while since I made chocolates. A friend wanted to come over and play with chocolate during the snowstorm, so we made these:

My 10 year old daughter wanted to play too, and I think she made the prettiest ones of the night. I shelled them for her, but she did all the decorating.

Edited January 24, 2016 by tikidoc (log)

Chocolot · February 19, 2016

Raspberry Lemonade

Hazelnut Gianduja

**Jim D.** · February 19, 2016

Chocolot,

How did you get the nice splatter with the hazelnut pieces? They are very attractive.

Chocolot · February 19, 2016

2 hours ago, Jim D. said:

Chocolot,

How did you get the nice splatter with the hazelnut pieces? They are very attractive.

Thanks. I have a Fuji system. If I turn the air way down, it splatters nicely.

Toliver · March 8, 2016

I had nothing to do with this but thought y'all might enjoy seeing it:

A Chocolate Teapot...Because (click)

Tere · March 8, 2016

£24.99?

*faints*

Tri2Cook · March 8, 2016

Heston Blumenthal did a chocolate tea pot in the Afternoon Tea episode of his Great British Food series. If I remember correctly, it was made of chocolate flavored with Earl Grey tea and he did exactly as this company is advertising... add hot water, swirl a bit, pour. Then they nibbled on the pots. That was a couple years ago, looks like somebody decided to run with the idea. But I think this thread is more about people sharing their own work.

Thanks for the Crepes · March 9, 2016

On 3/8/2016 at 7:31 PM, Tere said:

£24.99?

*faints*

For 600g of good artisan chocolate with a beautiful finish, I thought it was a bargain.

Tere · March 9, 2016

Heh, looking at all the other overpriced junk on that site, I am assuming it's not remotely artisan! Also chocolate pizza, ewww.

RuthWells · March 10, 2016

I have drawn endless inspiration from the wonderful work on this thread. While I'm nowhere near the caliber of you folks, I am starting to get some effects that please me. Here's my latest (forgive hastily snapped pic while on my way out the door this morning).