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

minas6907

By minas6907
in Pastry & Baking

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Anna N

Anna N

Posted
Posted

Wow. Congratulations on two fronts – – your wedding and your beautiful chocolates. Much happiness always.

  • 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

rajoress

rajoress

Posted
Posted

What a wonderful sweets table minas6907! And to be able to do it for your own weeding - so commendable - congratulations on both! :-)

  • Like 1
psantucc

psantucc

Posted
Posted

Lovely work and presentation, as always, minas6907! Congratulations on candies and wedding.

 

Extra special thanks for carrying the non-chocolate confections banner. I know chocolates are the sexy, and there's a whole lot they can do, but really well made taffy or marshmallow or fudge can be even harder to get.

Little surprises 'round every corner, but nothing dangerous

asadus

asadus

Posted
Posted

Hiya all,

 

I am new newbie and recently chocolate bug bit me.

Here is my first attempt.

So far what I have learnt (from internet) is that chocolate needs tempering and pouring in shiny

object in order to get a gloss finish.

Instead of buying expensive chocolate moulds I improvised and used empty egg tray.

Here is the finish result.

 

Please post your reviews.

 

Thanks.

 

DSC03079 - Copy.JPG

  • Like 7
Kerry Beal

Kerry Beal

Posted
Posted

Looks pretty darn good for a first time and using an egg tray in place of a mold.  Looks like you got fairly reasonable temper which is defiantly the first trick to master.  Don't be surprised if your next attempts are more disappointing - it often happens that way - but persistence pays off.  

  • Like 3

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

asadus

asadus

Posted
Posted

Thanks Kerry,

Really appricate your comments. I am activly on it and soon will come up something nice to show off.

  • Like 2
  • 2 weeks later...
Susanne Hindle Kher

Susanne Hindle Kher

Posted
Posted

Good luck on your chocolate making adventure. I think the best advice is to be patient and be prepared to make the same recipes over and over again to get them just right and to build your skill. Don't be discouraged by any less-than-perfect batches - it's part of the learning process (this is art and science combined!). Keep posting photos and questions, this is community is extremely supportive and eager to help!  

curls

curls

Posted
Posted

salted pumpkin caramels (inspired by a recipe on Food52)

My first time making them, I think that they are quite tasty!

salted-pumpkin-caramel-lowres.jpg

  • Like 11
rajoress

rajoress

Posted
Posted

Those caramels look delicious! I made black forest truffles from Greweling's Confections at Home. I was looking for something a little sophisticated for a co-worker at the last minute and happened to have everything in the house. They're delicious cold out of the fridge. Thanks for looking!

Ruth

blackforesttruffles.jpg

  • Like 5
  • 2 weeks later...
Quesmoy

Quesmoy

Posted
Posted

image (1).jpg

IMG951774.jpg

I finally found time to make a small batch of my favorite salted caramels, and I remember why I don’t make them very often.  I like them a little too much, and can’t stop eating them!

  • Like 6
YetiChocolates

YetiChocolates

Posted
Posted

Here's a couple of my confections I've been working on:

 

IMG_1790-resized.JPG

 

IMG_1793-resized.JPG

 

Top one is the new design for my "Irish Kiss" a milk chocolate Irish creme liqueur and the bottom one is a test batch for a friend of a milk chocolate peanut butter bar.  Was playing around with the spraying "splatter" technique off on off-set spatula we learned while in Vegas, as well as the bottom layer of the bar is an alteration from the "oat crunch" we learned in the Master's class.  That part is still a work in progress...

  • Like 10

~ Willow ~

www.yetichocolates.com

Darienne

Darienne

Posted
Posted

Love the reindeer.  Is it milk chocolate?  From a two piece mold?

Darienne

 

learn, learn, learn...

 

We live in hope. 

keychris

keychris

Posted
Posted

he's a milk chocolate reindeer, yes :) it's just a cheap silicon mould (perhaps for gingerbread), you then just put it together :)

Tri2Cook

Tri2Cook

Posted
Posted

he's a milk chocolate reindeer, yes :) it's just a cheap silicon mould (perhaps for gingerbread), you then just put it together :)

Is that mold available online somewhere? I tried every variation I could think of in google and got nothing.

 

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

keychris

keychris

Posted
Posted

Who would have thought that reindeer and sleigh would be so popular? I've already had orders for 6 of them! That's 1kg for each... better go get some more chocolate.

 

Had this mould delivered all the way from the US of A a few days ago - even with the exchange rate and postage, cheaper than moulds here in Australia. Ridiculous.

 

10433133_586493554811856_591344110674479

  • Like 5
lapin d'or

lapin d'or

Posted
Posted

Doesn't look like they ship to Canada or the US.  We might have to use some connections in the UK to get some sent.

Let me know if I can help, pretty sure this is just a silicone mould, not polycarbonate.

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