Confections! What did we make? (2017 – )

[Kerry Beal]

21 minutes ago, patris said:

 

Dried black cherries? Black currants? Blackberries?

 

21 minutes ago, Chocolot said:

Blackberries, blueberries,

Nope - but black is a good start.

[patris]

Black licorice.

?

Edited May 14, 2017 by patris (log)

[patris]

Black garlic?

[Kerry Beal]

1 minute ago, patris said:

Black licorice.

?

 

Getting warmer!

Just now, patris said:

Black garlic?

Yup!

 

The caramel is fabulous - umami and sweet.

[patris]

32 minutes ago, Kerry Beal said:

Getting warmer!

Yup!

 

The caramel is fabulous - umami and sweet.

 

Should have gone there first - you are the exception to the "when you hear hoofbeats think horses, not zebras" rule!

[Tri2Cook]

6 minutes ago, patris said:

 

Should have gone there first - you are the exception to the "when you hear hoofbeats think horses, not zebras" rule!

Yeah, I'm kinda ashamed that it never crossed my mind.

[RobertM]

My contributions to next week

[Chocolot]

Here are my Raspberry Lemonade for Vegas. They are actually yellow, not green:)

 

 

[RobertM]

Gorgeous Ruth!  

[RM Chocolat]

Chocolate box:

Dark chocolate with cocoa nibs

Coconut

Orange

Coffee

Cinnamon

Raspberry

 

 

Birthday chocolate hearts

Milk chocolate hearts with lyophilized fruits

Inside: 

Orange

Coconut

Milk/dark gianduja

Raspberry

Vanilla

Baileys

 

 

Edited May 16, 2017 by RM Chocolat
Picture added twice (log)

[Bentley]

I call this one the PCP for Peanut, Caramel, Pretzel.  It has a pretzel biscuit topped with a milk chocolate peanut butter ganache and salted caramel.  It represents a couple different experiments.  First, I wanted to try a crispy layer.  The pretzel biscuit is coated in cocoa butter...three days later, it's still crispy.  We'll see how long that lasts.  The other experiment was the colored cocoa butter technique.  It's the dremel technique shown by Chef Salvatore Martone on his Instagram feed (https://www.instagram.com/p/BMcaOibDWt9/?taken-by=chefsmartone).  I would not call it a success.  I think I may have had too much light blue CCB in the mold.  I think it may also be necessary to let the CCB set slightly before using the brush.  I'll keep trying.  In any case, they still taste just as good!

[Kerry Beal]

17 minutes ago, Bentley said:

I call this one the PCP for Peanut, Caramel, Pretzel.  It has a pretzel biscuit topped with a milk chocolate peanut butter ganache and salted caramel.  It represents a couple different experiments.  First, I wanted to try a crispy layer.  The pretzel biscuit is coated in cocoa butter...three days later, it's still crispy.  We'll see how long that lasts.  The other experiment was the colored cocoa butter technique.  It's the dremel technique shown by Chef Salvatore Martone on his Instagram feed (https://www.instagram.com/p/BMcaOibDWt9/?taken-by=chefsmartone).  I would not call it a success.  I think I may have had too much light blue CCB in the mold.  I think it may also be necessary to let the CCB set slightly before using the brush.  I'll keep trying.  In any case, they still taste just as good!

Saw those - my first thought was - he must have used that dremel technique! Looking good.

[a_pinch_of]

On 5/15/2017 at 7:25 AM, Kerry Beal said:

Bernie ( @christysconfections) was over this am - he enjoyed the excessive rum but was unable to identify the rum soaked 'blaisins'. Hint - 'bl' 1st 2 letters.

 

blueberry?

 

edited: oh just kept reading and saw it was black garlic - awesome. I am experimenting with black garlic ganache at the moment and next will be doing a black garlic caramel. Hadn't thought of adding rum. 

Edited May 17, 2017 by a_pinch_of (log)

[Tri2Cook]

2 minutes ago, a_pinch_of said:

 

blueberry?

Logical guess but you may want to read through the other replies. The mystery was solved and... it definitely wasn't blueberries. 

[a_pinch_of]

2 minutes ago, Tri2Cook said:

Logical guess but you may want to read through the other replies. The mystery was solved and... it definitely wasn't blueberries. 

 

Yep, just edited my comment as I saw it was black garlic - should have guessed as it's what I'm working with at the moment 

[kriz6912]

Chocolate ladybug...

 

 

[ChocoMom]

Nothing nearly as fun as @kriz6912.... but an interesting change from sea salt caramels this week...

 

These are Greweling's Thai Sticks.   I followed the directions to the letter, with the exception of infusing the chili a bit longer. There was no noticeable heat after 5 min, so I had to do it longer.

Edited May 30, 2017 by ChocoMom
spelling (log)

[Kerry Beal]

//

 

 

 

All prepared for my nephew's wedding in a couple of weeks.

 

[Anna N]

34 minutes ago, Kerry Beal said:

All prepared for my nephew's wedding in a couple of weeks.

Just gorgeous. Love those bride & groom oreos!  

[Kerry Beal]

7 minutes ago, Anna N said:

Just gorgeous. Love those bride & groom oreos!  

My second batch - most of the Oreo Thins delaminated and had to be fed to anyone who would eat them!

[Smithy]

9 hours ago, Kerry Beal said:

My second batch - most of the Oreo Thins delaminated and had to be fed to anyone who would eat them!

Would that I had been part of that tragedy.

[patris]

7 hours ago, Smithy said:

Would that I had been part of that tragedy.

 

Sadly, I was forced to take one (a couple, actually) for the team. It was hard, but I managed.

[kriz6912]

Here's my chocolate bat, 25 cm high & 27 cm wingspan.
Inspired by the beautiful work of Raul Bernal Belarra.

And a "How it's made!" movie...
https://www.instagram.com/p/BW_2eT1l-7W/

[kriz6912]

Here's my chocolate chicken, 24 cm high / 20 cm wide.
Inspired by the beautiful work of Raul Bernal Belarra.

 

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

https://www.instagram.com/p/BXziF_9DdDr

Edited August 15, 2017 by kriz6912 (log)

[Thanks for the Crepes]

This seemed the most appropriate place to share the success of a fellow Cary resident at the International Chocolate Awards in London. We are getting more and more on the food scene map every day that passes!