Confections! What did we make? (2017 – )

[kriz6912]

[Host's note: to ease the load on our servers this topic has been split.  The discussion continues from here.]

 

 

Chocolate nails...

 

And a "How it's made!" video...

Edited April 11, 2017 by lesliec
Added host's note (log)

[pastrygirl]

@kriz6912, can you melt and re-use the jelly?  Looks like fun!

[keychris]

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

[Kerry Beal]

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.

[Tri2Cook]

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.

[Kerry Beal]

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?

[Tri2Cook]

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 January 7, 2017 by Tri2Cook (log)

[Kerry Beal]

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.

[Kerry Beal]

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.

 

 

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

[Stu Jordan]

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.

 

 

[Tri2Cook]

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.

 

 

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...

[JohnT]

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.

[Kerry Beal]

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.

 

 

Electronic guillotine? Tell us more.

[Kerry Beal]

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.  

[Kerry Beal]

 

Here's what I found to mold

 

 

A little in the bottom allowed to set

 

 

Stuff him in - bang for bubbles

 

 

Take him back out

 

 

 

 

 

I'm in here!

 

 

Too soon! Good insulator.

 

 

I'm still in here!

 

 

Now I'm out!

[Tri2Cook]

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

[pastrygirl]

@Kerry Beal have we told you lately that you're awesome?  Thanks for putting that together!

 

[Kerry Beal]

I think that degassing in the chamber vac is helpful / tiny bubbles are an issue 

[Kerry Beal]

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 

[Tri2Cook]

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.

Edited January 8, 2017 by Tri2Cook (log)

[Kerry Beal]

6 minutes ago, Tri2Cook said:

I was looking here.

Excellent!

[paulraphael]

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.

[Tri2Cook]

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.

[teonzo]

Kerry, thanks a lot for trying and reporting!

 

 

 

Teo

 

[gfron1]

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.