Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chocolates with that Showroom Finish, 2012 –


Recommended Posts

  • 1 month later...
  • 4 weeks later...

First go at some enrobed truffles. It was fun! These are kirsch dark chocolate ganache in a dark chocolate shell and rolled in pistachios. I really like the flavor combo of cherry/pistachio. 

9D764E2D-D968-4446-BD5F-405056793E5F.jpeg

  • Like 6
Link to post
Share on other sites
  • 2 weeks later...

Such a great forum . I have been coming back and forward for a couple of years now and always asking questions . I thought i wold pput up some of our work . These where done a fair while back 

IMG_3328.JPG

IMG_3863.JPG

IMG_3988.JPG

  • Like 10
Link to post
Share on other sites
10 minutes ago, Jim D. said:

Beautiful. I especially admire the perfect stripe in the second photo--very difficult to do in a tall dome like that.

 

Thank you Jim and you have always replied to my questions . I  really appreciate it . I havent moved on to the HVLP still :) . I dont know what happened but for some reason my Iwata Eclipse is working a treat . I m flying through moulds . Strange things is i have no idea why 😂😂😂

  • Like 1
Link to post
Share on other sites
On 5/16/2020 at 5:40 PM, spennie said:

 I havent moved on to the HVLP still :) . I dont know what happened but for some reason my Iwata Eclipse is working a treat . I m flying through moulds . Strange things is i have no idea why 😂😂😂

 

I love the expression "working a treat."  Out of context, I would have no idea what it meant.

 

I had something similar happen with my Grex. I had reached the point where I had to heat it every few minutes to get it flowing. I contacted Grex tech support (the most responsive tech people I have ever encountered), and they offered to clean it free of charge (I paid just the shipping). They knew it was for cocoa butter and so used nothing poisonous. When it came back, I was, of course, skeptical. But that was 1 1/2 years ago, and it has behaved ever since. Considering how small an airbrush needle is, it's a wonder, I suppose, why this doesn't happen all the time, given that I use a lot of cocoa butters with metallic bits (I try not to think of what those bits actually are). Someday I really need to learn how to clean the airbrush myself, but when I watch the videos on taking it apart, I am compelled to reach for the nearest bottle of gin.

  • Like 3
Link to post
Share on other sites
19 hours ago, Jim D. said:

 

I love the expression "working a treat."  Out of context, I would have no idea what it meant.

 

I had something similar happen with my Grex. I had reached the point where I had to heat it every few minutes to get it flowing. I contacted Grex tech support (the most responsive tech people I have ever encountered), and they offered to clean it free of charge (I paid just the shipping). They knew it was for cocoa butter and so used nothing poisonous. When it came back, I was, of course, skeptical. But that was 1 1/2 years ago, and it has behaved ever since. Considering how small an airbrush needle is, it's a wonder, I suppose, why this doesn't happen all the time, given that I use a lot of cocoa butters with metallic bits (I try not to think of what those bits actually are). Someday I really need to learn how to clean the airbrush myself, but when I watch the videos on taking it apart, I am compelled to reach for the nearest bottle of gin.

 

Its a london saying i think :) . Its where i am from . Yes i take the airbrush apart a bit , unfortunately without the gin xxx 

Link to post
Share on other sites

They don't have that super high gloss that a lot of submissions to this thread have because I use a custom 40-shore silicone mould instead of polycarb (due to the shape of the racing helmet), but here are some that are straight from the Racing Chocs showroom.

IMG_5043sml.jpg

Link to post
Share on other sites
  • 2 months later...

Doing a little product development this weekend - slabs for enrobing. Very glad to have @patris's bowl for the dipping. Looking forward to playing some more with the effect on the right. 

 

 

 

IMG_1860.thumb.jpeg.97d4fca4f4cde13ca99613f2ba9ea3e1.jpeg

 

 

IMG_1878.thumb.jpeg.6c0b7e66563eaa013323d94cb9e197f1.jpeg

  • Like 11
Link to post
Share on other sites
  • 1 month later...

Hi guys, relatively new to this whole chocolate business (it’s been about 3 months) but I’m quite happy with my progress so far. Finally got the hang of getting the shine on the shells. You can find my instagram at tenandsixchocolates but I’m sure I’ll be frequenting here more often!

E62D0AE7-67AA-46C3-BF9E-E41A2E6D5384.jpeg

CEC08253-F450-4E3E-969A-C315239893D1.jpeg

BB2473AB-14D5-4B58-8D38-9A62A969F1D3.jpeg

F1B50911-FCD1-4DEF-A215-D28FD1BC9C44.jpeg

Edited by Jonathan (log)
  • Like 12
Link to post
Share on other sites
1 hour ago, sbain said:

These are beautiful Jonathan. Nice work for someone new to the obsession/hobby/business. Keep shining!

Thanks! Still a bit of trial and error, haven’t had any real formal training but the internet is a marvel these days, I’ve learnt a lot just from browsing this forum and the advise you guys give

Edited by Jonathan (log)
  • Like 1
Link to post
Share on other sites

Finally have all the equipment and did my first big airbrushing project for Rosh hashana- after the first 100 or so, I finally got the hang of the apples and making the seam less visible, same for the pomegranates

 

 

00000IMG_00000_BURST20200914122903045_COVER.thumb.jpg.447b743ccc53874902ec074c9bc276a1.jpg00100lrPORTRAIT_00100_BURST20200914111020697_COVER.thumb.jpg.b5a227cda45a703881c84b61d4d3892a.jpg

 

https://www.instagram.com/lironpg/

www.mmm-chocolate.com

 

Edited by lironp
typo and website links (log)
  • Like 11
Link to post
Share on other sites
1 hour ago, lironp said:

Finally have all the equipment and did my first big airbrushing project for Rosh hashana- after the first 100 or so, I finally got the hang of the apples and making the seam less visible, same for the pomegranates

 

 

00000IMG_00000_BURST20200914122903045_COVER.thumb.jpg.447b743ccc53874902ec074c9bc276a1.jpg00100lrPORTRAIT_00100_BURST20200914111020697_COVER.thumb.jpg.b5a227cda45a703881c84b61d4d3892a.jpg

 

https://www.instagram.com/lironpg/

www.mmm-chocolate.com

 

Excellent work. Are the apple leaves part of the mold?

  • Thanks 1
Link to post
Share on other sites
8 hours ago, lironp said:

Finally have all the equipment and did my first big airbrushing project for Rosh hashana- after the first 100 or so, I finally got the hang of the apples and making the seam less visible, same for the pomegranates

 

Beautiful.  Congratulations.  The shine is very impressive, and the airbrushing looks as if you have been doing it all your life.

  • Like 1
  • Thanks 1
Link to post
Share on other sites
  • Similar Content

    • By no10
      Hello eGForums,
       
      I'm curious if anyone has purchased these ganache and caramel ruler bars (https://www.tcfsales.com/products/658-ganache-and-caramel-ruler-bars-set-of-2-ea/) from TCF before or has experience with this company? Are they a reputable company?
       
      It costs $87.96 (not including shipping) to purchase 4 stainless steel square bars, measuring 1/2" x 1/2" x 15" L, which seems like a reasonable price relative to other companies. Correct me if I'm wrong. Does anyone suggest other companies to purchase bars from?
       
      On a related topic, I know that a possibly more affordable alternative would be to visit a local metal fabricator and purchase metal bars from them. My concern is purchasing bars that are made from an alloy and finish that is 'food-safe'. Does anyone know what grade/alloy and finish of stainless steel is 'food-safe'? Does anyone know what grade/alloy and finish of aluminum is 'food-safe'?
       
       
    • By no10
      Several of Greweling's recipes call for the use of a round piping tip. I'm not familiar with what sizing system he's using. When he says to use a "no. [integer] round tip", what does the [integer] correspond to in millimeters or inches? For example, what is the diameter of a no. 3 round tip used by Greweling?
    • By Darienne
      I own a particular Tomric mold, Disc no# I-2023:.16" x 1.30 (dia) .14 oz/4g. 30 cavity.   It's been so long since I actually worked with chocolate and this is for mixing in an isolate pharmaceutical and so I need to get it right.  I'm not functioning as well as I would wish and am asking for help. 
       
      I need to make 25 discs in this mold.  Can someone please tell me how much chocolate I should use.   Does the blurb after the disc number mean that each cavity holds 4 g.?
       
      Thanks. Oh I don't have a scale which registers much less than 4 g.  It's an inexpensive Starfrit and we use it to weigh the dogs' food. 
    • By Choky
      At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.
       
      But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.
       
      Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially? 
       
      Thanks!
    • By aussiebarracuda
      Having a suprisingly difficult time trying to track some down in melbourne. Anyone seen someone who stocks them?
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...