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Chocolates with that Showroom Finish, 2012 –


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6 hours ago, Kerry Beal said:

 I think this tape was a little wider than fit smoothly on the bottom and that's why I had creep under the edges. More care taken when putting it down might prevent this


I followed the link and then searched around to see if I could find some half that width, so 1/8", but no luck. I may add a roll of that 1/4" the next time I do an amazon order... if I decide I'm brave enough to venture into that level of fancy decorating. :D

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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 found 1/8, 1/4, 1/2 and 3/4 I believe - some may have been other brands. I think the thin one is 3M and I might have found it in Michaels - though I might have looked at it there and bought it on Amazon. I'm thrifty like that!

 

 

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14 minutes ago, pastrygirl said:

IIrc, Melissa Coppel used Martha Stewart craft tape.  Here's a 1/8" & 1/4" two-pack.

 

http://a.co/aCkuh7T

That tape looks promising, even advertises "Prevents run under of paint."

Having seen Melissa in action last year, I can easily picture her sticking that tape into mold cavities, piece by piece.

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  • 2 weeks later...
On ‎1‎/‎26‎/‎2018 at 2:06 PM, Chocolot said:

 

 

Left to right: Amarena cherry, Beehive honey, Strawberry balsamic, Coconut lime, Raspberry rose, Meyer lemon. 

 

Beautiful!  Are the flavors all ganache?

Edited by WayUpNorth (log)
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On 1/18/2018 at 4:26 PM, pastrygirl said:

IIrc, Melissa Coppel used Martha Stewart craft tape.  Here's a 1/8" & 1/4" two-pack.

 

http://a.co/aCkuh7T

Bought the Martha Stewart tape, cut a strip of the 1/4", and placed it in a demisphere mold (I can't imagine doing this in one that is more "enclosed," such as a dome). The first time I added colored cocoa butter with a finger. It got under the tape everywhere, total mess. Second time:

 

stripe2.jpg.9750eadea3a446562b538aa441802423.jpg

 

stripe1.jpg.74252e4adb6ae0bb64c1a891e9637e9a.jpg

 

On the second try I pressed the tape as firmly against the polycarbonate as I could, pressed it again, then sprayed with airbrush. It's the closest I have ever come to success with striping, but obviously, not good enough. The cocoa butter seems to bond together so much that it comes off in chunks (as paint does sometimes).  Perhaps the tape should be removed when the c.b. is still a bit wet? If it weren't obvious already, I am not Melissa Coppel.

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Hope these are forum-worthy!  Flavors are Passionfruit, Cookies and Cream, Hazelnut Latte, Raspberry mint, PB&J and Strawberry Vanilla.

Made these all in one day....could never have done that without my EZTemper.  

ChocAsst.jpg

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5 hours ago, Jim D. said:

Bought the Martha Stewart tape,

that reminds me, I need to finish my Amazon order ;)

 

5 hours ago, Jim D. said:

If it weren't obvious already, I am not Melissa Coppel.

few of us are, Jim, few of us are. 

 

5 hours ago, Jim D. said:

Perhaps the tape should be removed when the c.b. is still a bit wet?

Maybe.  iirc, it was set.  Speed  & angle of tape removal plus thickness of CB probably all have to be juuuust right. 

 

Persevere!

 

pics from class ... I do recall rubbing the tape in for full contact.  I was worried about getting the molds all finger print-y but it was fine.

IMG_5527.thumb.JPG.743b99fa2a9084800741ee566d6b290c.JPG

IMG_5540.thumb.JPG.5d449f61ca092e8570268712d36feeae.JPG

IMG_5542.thumb.JPG.5997a2c2d10ad058dd0ea1932cbcfd3e.JPG

 

 

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you definitely don't want to wait until the CB has set, IMO. I'd get that tape of as soon as you can after it's stopped looking liquid. Well, if I had the patience to sit there and screw around with tape like that :P

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I'm making some chocolated for Valentines Da, and so far I've been really happy with how they are turning out (thank you EZTemper). A couple of friends of mine work part time at a local cidery, and they asked me to make some chocolates for gift baskets they are offering for Valentines Day.

 

This one does not photograph super well, it's more sparkly in real life. It's filled with apple caramel.

 

IMG_0202.thumb.JPG.ff9f643e7a373ff4ece4b62019af4d1d.JPG

 

This one is bourbon and dark chocolate ganache.


IMG_0200.thumb.JPG.d7dd2f6406f6069f29d8a178c1675266.JPG

 

IMG_0201.thumb.JPG.5a2904eea6def50ada08628dedc317a1.JPG

 

I think this is the first time ever I have had multiple molds in one day without a single chocolate that didn't stick!!! I'd love to take the credit, but I think the EZTemper is responsible. Regardless the people at the cidery were thrilled.

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Over here on the 'How do they do that?' bonbon thread is a video about various decorating techniques. I picked up a Dremel from Amazon and some foam brushes and I was playing today.

 

IMG_8323.jpg.4c579c363b04c199baa95fcbb8dc6b6a.jpg

 

IMG_8324.jpg.39bb17ae33d8ccf28e5fec289dca47df.jpg

 

IMG_8327.jpg.4c732f1715338c6d2dbb209be04bfd3a.jpg

 

IMG_8342.jpg.405ce29bef12cb8a7259c31bc90c19a6.jpg

 

 

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8 hours ago, Kerry Beal said:


Over here on the 'How do they do that?' bonbon thread is a video about various decorating techniques. I picked up a Dremel from Amazon and some foam brushes and I was playing today.

 


Those are really nice. I don't think I'm going to invest in a Dremel right now but I'm considering channeling Red Green and Tim The Tool Man Taylor and seeing what I can do with my drill and a few brushes. :D

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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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17 minutes ago, Tri2Cook said:


Those are really nice. I don't think I'm going to invest in a Dremel right now but I'm considering channeling Red Green and Tim The Tool Man Taylor and seeing what I can do with my drill and a few brushes. :D

Indeed and with the size of the drill chuck you probably wouldn't need to coax the little plastic piece out of the wooden handle.

Edited by Kerry Beal (log)
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1 minute ago, RobertM said:

I’ve been using a foam brush for awhile now, not with a dremel just twirling it using my fingers.....

69EA0A14-7903-449E-A91D-5D1BF7604142.jpeg

Damn - ah well you know I need gadgets to make me happy!

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  • 2 months later...

I was pretty happy with how these turned out. I used a toothbrush and my gloved finger to flick the black, then dropped in the yellow and hit it with an air gun (still no airbrush for me). Dark chocolate ganache infused with lemon and black pepper—you know, in case the picture wasn’t self-explanatory ;) .

3793F117-0379-45D8-95A2-955380A4E5D7.thumb.jpeg.adef98414b3677b7c62a4ab5f072122c.jpeg

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  • 4 weeks later...

Getting ready for Niagara. We had one mold stick badly (one that is difficult to polish - not sure how to rectify this), but I mostly used the medium sized half spheres I got from Jim, and they came out well.

 

Blue is apple caramel, striped is passion fruit and mango caramel.

 

We have a couple more trays of shells ready to fill, and will make one more flavor if we have time before Niagara (I’m much slower at this than you pros) but I’m relieved to have something out of the molds.

 

 

6DE320A3-00D6-403C-9FD8-E3130B0F6C42.jpeg

FEA53471-45AE-452F-861D-539C496383EB.jpeg

94EC41FB-82D0-4294-8055-1519DF3C1E1F.jpeg

Edited by tikidoc (log)
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