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.

Confections! What did we make? (2014 – 2016)


Recommended Posts

@pastryaniAiming for Nov 1.  We won't be in the house by then, but, if the guys can get that one room mudded and sanded, I will prime, paint, and tile it. For that, I am aiming for mid-September. Should take less than a week to do it all.  Then, the electrician will have to come out and work his magic.  Then, I will order all the equipment and supplies. The major appliances are all in, but I put a hold on delivery until I've got a place to store it all.  (Right now, the basement is filled with bathroom vanities, toilets, doors, lighting fixtures, and nameless other gobs of widgets. ) Once all is in place, I can call and get the certification guy out to do his thing. 

This is a very hectic time right now...gardening, picking, butchering, canning; getting two kids ready for their senior year of HS, and one ready for 4th grade; plus all the house stuff. ugh.   So, it is just an absolute joy to me- when I can hop on here and get inspired with all the beautiful work everyone posts!!! Keep up the great pics! :D

  • Like 3

-Andrea

 

A 'balanced diet' means chocolate in BOTH hands. :biggrin:

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

thanks @pastryani :D It looks like I used the marbling technique, but I cheated and just did a finger application of dark chocolate on the mould after the yellow cocoa butter, then molded in milk.

 

IMG_20160828_200750720_zpsqzbqqs2d.jpg

 

I popped these bars out as well, they're a hazelnut, orange and coriander seed praline with popping candy

Edited by keychris (log)
  • Like 9
Link to post
Share on other sites

Doesn't sound like cheating to me, sounds like a smart way to work around that cool but somewhat pain in the arse swirling technique.

  • Like 3

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

last ones for this Father's Day (Australia, this coming weekend)

 

IMG_20160830_231031766_zpsjx0zimi9.jpg

 

a few bad ones in this batch, the cocoa butter didn't contract from the mold as well as it should. I think my compressor isn't supplying enough pressure so I need to do multiple coats to get a nice coverage, making a really thick layer.

  • Like 11
Link to post
Share on other sites
On 8/30/2016 at 9:37 AM, keychris said:

a few bad ones in this batch, the cocoa butter didn't contract from the mold as well as it should. I think my compressor isn't supplying enough pressure so I need to do multiple coats to get a nice coverage, making a really thick layer.

 

The last couple of batches I've made have also been sticking in the mold quite a bit.  I'm thinking its related to the temperature/humidity (summer in SW Florida) and/or the temper of the cocoa butter.  The airbrush shouldn't need that much pressure.  30PSI is more than enough.  I'm usually turning the pressure down.  I've seen some videos on Instagram from Stick With Me Sweets where she gently flips the mold over and all the bon bons happily fall out in perfect uniform lines like little chocolate soldiers.  There must be some secret....

Link to post
Share on other sites

I started working on my first production run for "fall" sales.  These are rosemary caramels.  I was very happy with the shine on these.  This is also the first time that I've used Valrhona (Ivoire) for molding.

IMG_2373.jpg

  • Like 12

Steve Lebowitz

Doer of All Things

Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

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

I started working on my first production run for "fall" sales.  These are rosemary caramels.  I was very happy with the shine on these.  This is also the first time that I've used Valrhona (Ivoire) for molding.

IMG_2373.jpg

Looks gorgeous....Can you describe the technique a little bit?

Link to post
Share on other sites

It is finally cooling off a little bit and I got back into the chocolate kitchen today.

 

Caramel apple caramel


 

IMG_5007.jpg

 

Chai Spice

 

IMG_5006.jpg

 

Key Lime

 

IMG_5005.jpg

 

Next up are Halloween eyeballs:)

 

Edited by Chocolot
Capitalization (log)
  • Like 16

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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

@Kerry Beal

 

 I have never heard of either of these confections. Can you be a bit more descriptive, please. I am rather fond of anything with coconut.

  • Like 1

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

Link to post
Share on other sites
14 hours ago, Anna N said:

@Kerry Beal

 

 I have never heard of either of these confections. Can you be a bit more descriptive, please. I am rather fond of anything with coconut.

Shall bring you some tomorrow if the hubby doesn't find them.

 

  • Like 5
Link to post
Share on other sites
On 9/27/2016 at 1:02 PM, Bentley said:

Looks beautiful.  How do you get your gianduja so smooth?  Mine,which I process in a cuisinart, is always grainier.  

Bentley,

Alas, I am not the creator of that beautiful chocolate, but I can probably answer your question.  As you already know, you can get close to what you want if you run the food processor a long, long time, but it's not possible to make completely smooth hazelnut paste in a home processor.  I understand that there are stone grinders (from India, I think) that can do it.  But if you don't want to go to that length, L'Epicérie in NYC carries various sizes of Cacao Barry hazelnut paste and hazelnut praline paste, and I think they are delicious.  Recently I have discovered that I prefer gianduja made with 1/2 hazelnut paste and 1/2 dark chocolate--you don't get the added sugar of the praline paste.  If you should order either of these items, be aware that L'Epicérie also carries a paste that is not completely smooth.

Link to post
Share on other sites
2 hours ago, Jim D. said:

As you already know, you can get close to what you want if you run the food processor a long, long time, but it's not possible to make completely smooth hazelnut paste in a home processor. 

 

Or you can get it pretty smooth in a food processor then push it through a fine mesh strainer.  If you're obsessive about it, that is :/

Link to post
Share on other sites
Guest
This topic is now closed to further replies.
  • Similar Content

    • By CharTruff
      Hello! 
       
      I am doing some spring cleaning and am selling some of my used polycarbonate molds. I've attached pictures and dimensions below.  The mold prices do not include shipping fee. I will ship these via USPS priority mail. 
       
      For estimation purposes only, 4 - 5 molds can fit in a medium box and it costs $15.05 to ship. Please let me know if you have any questions.  
       
      Thank you. 
      Charlotte W. 





    • By eglies
      Hello everyone!
       
      I hope you are all safe and well  
       
      I have a question regarding Chef Rubber Natural Colours. Its very difficult to get them here in Europe (if anyone has any contacts or knows a company that sells that would be great) and anyone that has used this line, what colours would you recommend? 
       
      Thank you!
       
    • By eglies
      Hello everyone! 
       
      Im in need of your expertise! Ive been having troubles with my machine, or maybe not even my machine. 
      Ive attached an image (hopefully its clear) to show you a mould that has different tempering problems. I dont understand how one mould can have several different tempering issues. 
      Ive also been advised to have my machine between 30C-31C, however all ive known is to use dark chocolate between 31-32C. Ive done tests from 30C-32C and none have the outcome that is expected, that shiny chocolate. 
      Please share your knowledge  I really need it!! 
       
      Thank you!!! 
       

    • By Trufflenaut
      I need some advice on a safe(ish), easy, and fast way to cut buttermints   I often make buttermints for friends for the holidays, and have run into problems cutting them into bite size pieces before the sugar cools and starts to crystallize too much, so I'm looking for ideas on how to do it more quickly so I can do larger batches.  Note that I am doing this at home and have very little budget, but on the plus side I don't need to end up with perfectly uniform pieces.
       
      The basic process for making the buttermints is:
      1. cook butter and sugar to 260 degrees
      2. pour out onto buttered marble slab and let cool slightly
      3. add color and flavor, and pull like taffy while it cools further
      4. when it just starts to show signs of crystallizing, roll into ropes and cut before it crystallizes much further (I have maybe 2 minutes if I'm lucky to get all the cutting done)
       
      The main problem I run into is that when handling the candy during steps 3 and 4, my hands need to be buttered so the candy doesn't stick to me, and even if I quickly wash my hands, any cutting tool needs to also be buttered to prevent sticking, and basically it's nearly impossible to maintain a good grip on anything.  The second problem is that the candy at this point is hard enough that if I try to snip it with scissors it will tend to slide along the blade instead of getting cut, yet it is still plastic enough that if I pick it up it will tend to sag under its weight and thin out too much while I'm concentrating on getting the scissors to cut right.  My best results so far have been with leaving the candy on the marble and cutting it with a pastry scraper, but pressing down hard enough to cut all the way through with a slippery (due to the aforementioned buttered hands) pastry scraper while trying not to gouge the marble underneath is not particularly fun.  I did try pruning shears once because the curved blade holds the candy in place instead of sliding along the blade, which worked fine except for the fear of lopping off parts of a finger made it too nerve-wracking to be done quickly.
       
      Basically, I'd love to find something that works like this, but for something with the consistency of a hard caramel:
       
       
       
      Any ideas?
      -Trufflenaut
       
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...