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Chocolates with that Showroom Finish, 2012 –


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Had a very successful Xmas charity sale at work today, raising funds for the International Rescue Committee. I donated all the chocolates so all of the proceeds, plus a 100% match from our foundation, will go to the charity.

 

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Yuzu ganache with an almond nougatine base.
 

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From the top, hand dipped raspberry caramels, a sea of blackcurrant/cassis PdF and vanilla ganache, and the mushrooms are a wattleseed and tonka bean ganache.

 

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A family sharing bar, this 165 mm (6.5 inch) tree is filled with praliné feuilleté (hazelnut crunch).
 

I have two almost identical molds, this one is the CW1175 (half of a double mold). The other is from Cabrellon (also 1175) but for reasons known only to them the frame sides are shorter than the thickness of the tree so the mold won't sit flat. Given a choice buy the CW one.

Edited by jbates (log)
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On 12/15/2019 at 6:28 PM, Kerry Beal said:

With the holiday coming up I need to make boxes of 6 bonbons for teachers, educational assistants, bus drivers and of course the neighbors. 

 

Fillings are black pepper and fig, browned butter bourbon, earl grey and orange caramel 

 

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Those look amazing - I really like the third and second last photos - and the hedgehogs are cute - now I need to get a couple of those molds:)

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On 12/17/2019 at 6:52 PM, Pastrypastmidnight said:

I just thought I’d share my very first Christmas box because I was pretty pleased with how it turned out.  The color scheme reminded me of The Nutcracker <3.
 

Flavors are: hot chocolate, cranberry orange, milk and cookies, turtle, hazelnut crunch, speculoos butter praliné, salted caramel ganache, peppermint crunch, and spiced pumpkin caramel. 
 

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That looks like a professional chocolatier made a box of chocolates - oh that YOU!!  well done.  Jump into it with the business - I am trying to do the same but not ready to move out of my house yet.  I have a name, logo and website just not ready to fully launch yet. 

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18 minutes ago, Chocoguyin Pemby said:

Those look amazing - I really like the third and second last photos - and the hedgehogs are cute - now I need to get a couple of those molds:)

It’s actually not a hedgehog mold - just a teardrop shaped mold.

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Decided to make chocolates this year. It's been awhile since I moved and hadn't got anything out in awhile.

I hit the craft store and got different sponges and brushes to mess around with, and a few new colors from Chef Rubber.  I'm happy with the finish and the shine, but the designs were OK. Should have gotten the air brush out and not been lazy 🤷‍♀️🙃.

Flavors are from top: Brown butter caramels with Maldon flakes, Espresso, Peanut Butter, Yuzu caramel, Dulcey with a chocolate pecan crunch layer, Raspberry Pinot, and a Passion Fruit heart.

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Edited by RWood (log)
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2 hours ago, teonzo said:

 

Kali Beal

 

OK you will have to translate that remark for me!

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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4 hours ago, Anna N said:

OK you will have to translate that remark for me!

 

Normal people have 2 arms, Kali Beal has 10.

Here in Italy, when someone is able to make 785478 different things in 2 seconds, we say he/she is like Kali.

 

 

 

Teo

 

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Teo

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23 minutes ago, teonzo said:

 

Normal people have 2 arms, Kali Beal has 10.

Here in Italy, when someone is able to make 785478 different things in 2 seconds, we say he/she is like Kali.

 

 

 

Teo

 

Thank you!  Then I must assume a reference to the Hindu goddess, as I suspected. And like the Hindu goddess @Kerry Beal has another side to her! And she would be the first to admit it. 😂

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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1 hour ago, Anna N said:

Thank you!  Then I must assume a reference to the Hindu goddess, as I suspected. And like the Hindu goddess @Kerry Beal has another side to her! And she would be the first to admit it. 😂

Kind of a scary looking goddess!

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22 minutes ago, Kerry Beal said:

Kind of a scary looking goddess!

Just needs the right photographer as you well know!

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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2 minutes ago, Rajala said:

I made this praline with some chocolate and nut paste. Not sure if it actually is a gianduja filling or not, but let's call it that for now.

 

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Looks like gianduja to me!

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7 hours ago, Jim D. said:

 

It's very striking in appearance. Can you tell us what the three fillings are?

 

Chocolate and nuts! :)

 

White chocolate and pistachio paste

Milk chocolate and almond paste (some sea salt as well)

Dark chocolate and hazelnut paste.

 

60 percent chocolate, 40 percent nut paste in all combinations.

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Arrrgh. I have the diffraction grating, still in it’s Amazon shipping box....somewhere. I put it “to the side” until after Christmas and now have no idea where it is 🙄🙄. Will update once i locate it. In the meantime, i took a page from Kerry’s (epic)  book and bought some cocoa butter containers...i wonder what the neighbours think.

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1 hour ago, Louise nadine brill said:

Arrrgh. I have the diffraction grating, still in it’s Amazon shipping box....somewhere. I put it “to the side” until after Christmas and now have no idea where it is 🙄🙄. Will update once i locate it. In the meantime, i took a page from Kerry’s (epic)  book and bought some cocoa butter containers...i wonder what the neighbours think.

26C8649D-73EC-4A7C-A49D-F583B5B3A14D.jpeg


I have the same problem. Ingredients disappear into the wilderness and are only found 5 minutes after the need has passed.

 

When I'm mixing up small batches of colored cocoa butter I use one of those battery powered milk frothers, which seems to emulsify the color powders pretty well. I pour it though a fine sieve into the target container to get rid of any air bubbles. Do you have a better method?

 

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42 minutes ago, jbates said:


I have the same problem. Ingredients disappear into the wilderness and are only found 5 minutes after the need has passed.

 

When I'm mixing up small batches of colored cocoa butter I use one of those battery powered milk frothers, which seems to emulsify the color powders pretty well. I pour it though a fine sieve into the target container to get rid of any air bubbles. Do you have a better method?

 

Thats pretty much the same thing i do. I use an immersion  blender (aka stick blender). I usually don’t need to sieve colours - unless i am adding titanium white. If i need to sieve - i use new dollar store panty hose (a tip i found right here on egullet - i believe it was Kerry’s suggestion). I still struggle with making secondary/tertiary colours though. My colour wheel knowledge is minimal - i have finally managed to make other colours besides “grey” now  - so plodding along in the right direction. 😁 

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