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punk patissier

Chocolates with that Showroom Finish, 2012 –

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21 minutes ago, RuthWells said:

Ruth, those marble effects are stunning!  I'm thinking white chocolate layered with white chocolate that has been tinted with candy colors.  What method did you use for the layering?


Something like this? I think the technique was explained a page or two after that.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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1 hour ago, Tri2Cook said:


Something like this? I think the technique was explained a page or two after that.

Exactly. that is what inspired me:)


Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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7 minutes ago, Chocolot said:

Exactly. that is what inspired me:)


You ran with that inspiration, yours are really nice.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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I made some dark chocolates at the weekend (cherry and chambord) to go with the white chocolate (milk chocolate and passion fruit).

 

The dark blue colour with lustre dust (2nd row from the bottom) is my favourite.........

chocs2.jpg

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3 hours ago, kevnick80 said:

I made some dark chocolates at the weekend (cherry and chambord) to go with the white chocolate (milk chocolate and passion fruit).

 

The dark blue colour with lustre dust (2nd row from the bottom) is my favourite.........

chocs2.jpg

 

Those are beautiful!  I would display the white one on the far right in the third row as a piece of abstract art!


Edited by blue_dolphin (log)

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13 minutes ago, pastrygirl said:

Eggs turned out pretty nice. :x


Eggs turned out really nice.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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I love them too.  I can just see them for sake in a zoo's gift shop or as a fund raiser for a nature center. Edible poison arrow frogs, who would have ever "thunk"  

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These are the first molded chocolates that I made for my Ecole Chocolate class.  It's a milk chocolate raspberry ganache with a dark chocolate shell.  I had a few that got stuck in the mold and damaged when they came out but overall, I was really happy with how they turned out.  The color is red cocoa butter applied with a brush then backed with white. 

 

Raspberry_Ganache_Bon_Bon.jpg
 


Edited by Bentley (log)
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I spent the day getting chocolates ready to bring to the eGullet workshop this week. Clockwise from top, all with dark chocolate: rosemary sea salt shortbread with rosemary caramel, toasted coconut with coconut caramel, apple pie caramel, and guava and jackfruit caramel. I had initially planned to try to dip the shortbread, but it was far too crumbly (and I was tired), so I just drizzled with caramel then chocolate. 

 

IMG_0598.jpg

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I made these as a part of my Professional Chocolatier class at Ecole Chocolate. And for Mother's Day. From left to right: Milk Chocolate, Dark Chocolate, Earl Grey, Strawberry, Margarita and Raspberry. I liked how they came out, but I want to work on my decorating...

chocolates 1.jpg

chocolates 2.jpg

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These are for a conference coming up this week:

 

160523%20box%20insert_zps1ybqydey.jpg

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Its great to see everybody's works. Keep them coming!

 

This is my most recent bonbon creation...cant seem to keep these on the shelves though. I'm going to have to make a LOT more! :)

 

20160519-IMG_0767-Edit.jpg

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3 hours ago, Dallas said:

Its great to see everybody's works. Keep them coming!

 

This is my most recent bonbon creation...cant seem to keep these on the shelves though. I'm going to have to make a LOT more! :)

 

20160519-IMG_0767-Edit.jpg

WOW ... Those are truly a work of art - masterpiece material. Must take forever to get the colouring effect though?

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So pretty!

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5 hours ago, Dallas said:

Its great to see everybody's works. Keep them coming!

 

This is my most recent bonbon creation...cant seem to keep these on the shelves though. I'm going to have to make a LOT more! :)

 

20160519-IMG_0767-Edit.jpg

 

 

Would you you advise on what the flavour(s) are for those of us that can only dream of tasting your beautiful creations?

 

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7 hours ago, Dallas said:

Its great to see everybody's works. Keep them coming!

 

This is my most recent bonbon creation...cant seem to keep these on the shelves though. I'm going to have to make a LOT more! :)

 

20160519-IMG_0767-Edit.jpg

Dallas - further to our discussion over in the workshop report thread, how have you gotten the blue line in the middle?

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14 hours ago, Dallas said:

Its great to see everybody's works. Keep them coming!

 

This is my most recent bonbon creation...cant seem to keep these on the shelves though. I'm going to have to make a LOT more! :)

 

20160519-IMG_0767-Edit.jpg

 

Absolutely gorgeous.  Please go into a little detail about how you did the decoration.  

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14 hours ago, LePetitPrince said:

WOW ... Those are truly a work of art - masterpiece material. Must take forever to get the colouring effect though?

 

Its a little bit of labour, but not that bad, actually, when you get your workflow down.

I've got a yogurt warmer to keep all of my cocoa butters warm, after I've tempered them, so they're ready to go when I need them. I spray different shades of colour (there are 3 colour transitions in this piece) from light to dark...the effect is called ombré. :)


Edited by Dallas (log)

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11 hours ago, DianaB said:

 

 

Would you you advise on what the flavour(s) are for those of us that can only dream of tasting your beautiful creations?

 

This is a lavender infused white chocolate ganache, with wild blueberries.

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