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? (2017 – )


Recommended Posts

10 hours ago, keychris said:

@pastrygirl the description in the CW catalogue is " Re-usable jelly for mould making. "

I'd love to see the label to see what it's made from. I make gelatine molds but they definitely get moldy after a while.

  • Like 1
Link to post
Share on other sites
1 hour ago, Kerry Beal said:

I'd love to see the label to see what it's made from. I make gelatine molds but they definitely get moldy after a while.


I did some searching for the casting/modling jelly the last time he posted something with the chocolate nails and had no luck. I did find a recipe for a DIY version but haven't tried it. It uses gelatin, water, glycerin, glucose and denatured alcohol.

  • 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
54 minutes ago, Tri2Cook said:


I did some searching for the casting/modling jelly the last time he posted something with the chocolate nails and had no luck. I did find a recipe for a DIY version but haven't tried it. It uses gelatin, water, glycerin, glucose and denatured alcohol.

That would give it a longer shelf life - can you PM me the recipe and I'll give it a go?

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

That would give it a longer shelf life - can you PM me the recipe and I'll give it a go?


Here's the link to the page. Like I said, I haven't messed with it yet so I'm not even sure if it's the same thing as we're discussing here. Sounds like it might be similar though.

Edit: I just read through it again, been a while, and it looks like they forgot to mention adding the glucose listed in the ingredients during the instructions. I would assume it goes in during the heating though.

Edited by Tri2Cook (log)
  • 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
7 hours ago, Tri2Cook said:


Here's the link to the page. Like I said, I haven't messed with it yet so I'm not even sure if it's the same thing as we're discussing here. Sounds like it might be similar though.

Edit: I just read through it again, been a while, and it looks like they forgot to mention adding the glucose listed in the ingredients during the instructions. I would assume it goes in during the heating though.

 

Noticed they missed adding it.

  • Like 1
Link to post
Share on other sites

Found about 220 grams of gelatine in the cupboard, added around 250 grams of water, melted it in the microwave after it had hydrated - added about 400 grams of glycerine that I had heated with around 50 grams of glucose. Coloured with a bit of waterbased colour and then added around 15 grams of 95% ETOH - didn't have any denatured so used natured.

 

IMG_3941.jpg

 

Tomorrow I'll see what I've got around here to make a mold from. 

  • Like 5
Link to post
Share on other sites

Happy 2017!  Making fudge at the moment. It is very time consuming to cut, and I can't use my guitar cutter or my electronic guillotine as it just shatters. Anyone know a fast way to cut fudge? Tastes fine of course, this picture shows the Russian and the Chocolate varieties.

 

 

Fudge.JPG

  • Like 3

Stu Jordan - Chocolatier

The Chocolatier Life

_______________________________________________

Watch "The Chocolatier Life" on Youtube. It's free!

https://www.youtube.com/channel/UCy6wr6iGuC1MakBVwDAlErA

Link to post
Share on other sites
14 hours ago, Kerry Beal said:

Found about 220 grams of gelatine in the cupboard, added around 250 grams of water, melted it in the microwave after it had hydrated - added about 400 grams of glycerine that I had heated with around 50 grams of glucose. Coloured with a bit of waterbased colour and then added around 15 grams of 95% ETOH - didn't have any denatured so used natured.

 

IMG_3941.jpg

 

Tomorrow I'll see what I've got around here to make a mold from. 


I look forward to seeing how this works out. I wanted to try it myself but kept putting off ordering the required glycerine. I thought I had some around here but if I do, I have no idea where I stashed it. Probably somewhere I knew I wouldn't forget...

  • 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
10 hours ago, Stu Jordan said:

Happy 2017!  Making fudge at the moment. It is very time consuming to cut, and I can't use my guitar cutter or my electronic guillotine as it just shatters. Anyone know a fast way to cut fudge? Tastes fine of course, this picture shows the Russian and the Chocolate varieties.

Just score it with a sharp knife or Stanley cutter before it sets in the pan then when it is properly set, just snap the blocks off.

  • Like 3

Cape Town - At the foot of a flat topped mountain with a tablecloth covering it.

Some time ago we had Johnny Cash, Bob Hope and Steve Jobs. Now we have no Cash, no Hope and no Jobs. Please don't let Kevin Bacon die.

Link to post
Share on other sites
10 hours ago, Stu Jordan said:

Happy 2017!  Making fudge at the moment. It is very time consuming to cut, and I can't use my guitar cutter or my electronic guillotine as it just shatters. Anyone know a fast way to cut fudge? Tastes fine of course, this picture shows the Russian and the Chocolate varieties.

 

 

Fudge.JPG

Electronic guillotine? Tell us more.

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


I look forward to seeing how this works out. I wanted to try it myself but kept putting off ordering the required glycerine. I thought I had some around here but if I do, I have no idea where I stashed it. Probably somewhere I knew I wouldn't forget...

I had a huge bottle that I probably bought from a pharmacy to make hand lotion a number of years ago. I use about 10 ml of it every month or so to make a mixture with witch hazel.  

Link to post
Share on other sites

IMG_3943.jpg

 

Here's what I found to mold

 

IMG_3944.jpg

 

A little in the bottom allowed to set

 

IMG_3947.jpg

 

Stuff him in - bang for bubbles

 

IMG_3948.jpg

 

Take him back out

 

IMG_3949.jpg

 

 

 

IMG_3950.jpg

 

I'm in here!

 

IMG_3952.jpg

 

Too soon! Good insulator.

 

IMG_3955.jpg

 

I'm still in here!

 

IMG_3957.jpg

 

Now I'm out!

  • Like 15
Link to post
Share on other sites

I'm convinced... gonna have to search for the glycerine I thought I had. If I don't have it, ordering shall be done.

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
12 minutes ago, Tri2Cook said:

I'm convinced... gonna have to search for the glycerine I thought I had. If I don't have it, ordering shall be done.

Shipping is dear from Amazon.ca - bet pharmacy can order it for you much cheaper 

Link to post
Share on other sites
9 minutes ago, Kerry Beal said:

Shipping is dear from Amazon.ca - bet pharmacy can order it for you much cheaper 


I was looking here.

Not in a hurry anyway, just something to keep in mind for the future. I have enough chocolate stuff to concentrate on getting better at right now with the toys I already have. :D

Edited by Tri2Cook (log)
  • 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

I made Rachel Khong's 2-minute chocolate microwave mug cakes. They're pretty good! I used decent chocolate (callebaut 70% and cluizel cocoa) and substituted melted butter for half the oil. 

 

This time I served them in the mugs (when I tried de-mugging, the results were unaesthetic in a fecal sort of way). This is a good one to have in your trick bag.

  • Like 3

Notes from the underbelly

Link to post
Share on other sites
11 minutes ago, paulraphael said:

I made Rachel Khong's 2-minute chocolate microwave mug cakes. They're pretty good! I used decent chocolate (callebaut 70% and cluizel cocoa) and substituted melted butter for half the oil. 

 

This time I served them in the mugs (when I tried de-mugging, the results were unaesthetic in a fecal sort of way). This is a good one to have in your trick bag.


I'm betting you've done the microwave cakes using a cream whipper, how does the texture of this method compare? I like the whipper microwave cakes but this eliminates the need for and cleaning of the whipper. I don't doubt this is good or you wouldn't have posted it, just wondering what the texture is like.

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
On 1/6/2017 at 6:40 AM, kriz6912 said:

Does anyone know if this product - the food jelly for moulds - is available in the US? It's just a food grade silicon mold making kit, and I'm sure Chicago School of Mold Making has one, but last I checked it was super expensive. Would love another option.

 

Link to post
Share on other sites
  • Similar Content

    • By ShylahSinger
      Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
    • By amyneill
      Hi all! I just wanted to pop in here and see if anyone had some advice on canning/jarring caramel sauce for ready-to-eat consumption. The ice cream shop I work at is putting together gift baskets for valentine's day and we wanted to toss in some caramel and fudge jars in to add some tasty treats. We have a recipe that works great in the shop in our squeeze bottles for topping the ice cream, however I don't have a ton of experience with the canning process to make it shelf stable and shippable. I've canned tomato sauce and salsa in the past, but my method wouldn't be efficient for canning hundreds of jars for consumption. What is your method for success? Does it all hinge on the sealing process, and if so what are your favorite (cost efficient) products? Do you know of a jar that is self sealing or more durable than others?
      Thanks for any suggestions! 
    • 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?
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...