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

On 12/8/2020 at 4:35 PM, Jonathan said:

I think it’s relatively pure, I polish all the cavities with it and then re-polish with a clean cotton ball but I’m not 100% sure the second step is entirely necessary? I just worry about streaks or residue

I always repolish, especially on larger flat surfaces like tablets. I get disappointed when an item has streaks or release marks, even if only I notice it 😊.

Link to post
Share on other sites

Here's a few of my Christmas chocolates.

Orange Cardamom, Hazelnut Gianduja with Caramelized Pear and Rosemary, Olallieberry, Gold Chocolate with Tahini and Sesame Brittle, Roasted Dulcey with pecan praline paste and roasted pecans, and Raspberry Pinot Noir. 

Also, finally got my new airbrush and compressor put together. Whole new world there 😎.

EEB8566A-7F6B-4518-878B-6EF46CD0D6F5.jpeg

B30E102A-089F-4B03-B080-866542C3F048.jpeg

9F1F2C36-895B-4DF2-9815-A69075E5E6E9.jpeg

6DCBF49C-A46C-433B-8C6F-D4DFF4EF6204.jpeg

A51E644C-671B-459A-BE44-DB9C2F2F3B42.jpeg

6CA0532E-EEA0-4EC9-A69F-3785748506F1.jpeg

  • Like 12
Link to post
Share on other sites
40 minutes ago, RWood said:

Roasted Dulcey with pecan praline paste and roasted pecans

 

I read "roasted duck" and thought I really wanted to taste it. I swear.

 

 

 

41 minutes ago, RWood said:

Raspberry Pinot Noir

 

This is the other one that intrigues me most. At least I suppose I read this right.

 

 

 

Teo

 

  • Haha 1

Teo

Link to post
Share on other sites
38 minutes ago, teonzo said:

 

I read "roasted duck" and thought I really wanted to taste it. I swear.

 

 

 

 

This is the other one that intrigues me most. At least I suppose I read this right.

 

 

 

Teo

 

While I like trying new flavors, I'm afraid duck isn't one of them 🤷‍♀️😁.

 

The raspberry Pinot came from a cake I make. I used the syrup in the chocolates, but I like that stuff so much, I'll put it in anything😊

Link to post
Share on other sites
28 minutes ago, RWood said:

While I like trying new flavors, I'm afraid duck isn't one of them 🤷‍♀️😁.

 

If bacon works, then why not duck? I'll put "roast duck skin + milk chocolate" in my list of things to try.

 

 

 

30 minutes ago, RWood said:

The raspberry Pinot came from a cake I make. I used the syrup in the chocolates, but I like that stuff so much, I'll put it in anything😊

 

That combo sounds really delicious!

 

 

 

Teo

 

  • Like 2

Teo

Link to post
Share on other sites
  • 3 weeks later...

in re the discussion about coumarin flavourings (tonka, sweetgrass, etc), we use sweet woodruff for that. it grows by the bucketload in the back yard and makes a delightful syrup

Link to post
Share on other sites
On 12/17/2020 at 3:26 PM, teonzo said:

If bacon works, then why not duck?


The problem being, as much as I like bacon, it doesn't work as often as people like to think it does when they try to cram it into everything. The flavor of bacon works pretty nicely with chocolate, I'm just not a fan of the texture it usually ends up having in that situation. 

  • Like 2

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

Link to post
Share on other sites
1 hour ago, Tri2Cook said:


The problem being, as much as I like bacon, it doesn't work as often as people like to think it does when they try to cram it into everything. The flavor of bacon works pretty nicely with chocolate, I'm just not a fan of the texture it usually ends up having in that situation. 

 

on top of this i'm not a big fan of divorcing bacon flavour from the texture. i personally would not want a bacon-flavoured ganache that was purely smooth, for example. 

 

i think you can get a lot of what bacon brings to the table with something like smoked salt.

Link to post
Share on other sites
5 hours ago, Tri2Cook said:


The problem being, as much as I like bacon, it doesn't work as often as people like to think it does when they try to cram it into everything. The flavor of bacon works pretty nicely with chocolate, I'm just not a fan of the texture it usually ends up having in that situation. 

Never having tried bacon in a chocolate, I must ask what texture the bacon has.  Flabby (like undercooked bacon)?  I would think crispy bits might make for an unpleasant experience--bacon can get very crispy.   If I recall correctly, in previous chocolate-with-bacon discussions on eG, it was concluded that using the bacon fat is the best way to achieve the desired result.

Link to post
Share on other sites
4 hours ago, jimb0 said:

i'm not a big fan of divorcing bacon flavour from the texture.

 

I don't make chocolates but what about making Bacon fat (or duck fat) the flavor and not bacon itself?  like a bacon fat and pecan nougatine or orange, hazelnut duckfat center.  Just thinking out loud..

Link to post
Share on other sites
2 hours ago, Nickos said:

Chocolate bar :), do you want to make this design yourself? I made a tutorial on instagram.

 

Those look amazing! And thanks for sharing how you did it. Even if I never try it, I enjoy ĺearning how it was done.

  • Like 1

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

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...