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.

kriz6912

Confections! What did we make? (2017 – )

Recommended Posts

Quite a selection @Haley! I really like the green one in the front with the two shades of green and a bit of white. Would you please tell us the flavors for all your chocolates.


Edited by curls (log)

Share this post


Link to post
Share on other sites
3 hours ago, curls said:

Quite a selection @Haley! I really like the green one in the front with the two shades of green and a bit of white. Would you please tell us the flavors for all your chocolates.

 

The green at the front is key lime.  The other flavors I did are:

maple bourbon pecan

dulce de leche coffee

bananas foster caramel

mango habanero

espresso

salted caramel

peanut butter pretzel

turtle

pecan gianduja ganache

salted caramel and black pepper ganache

fresh mint ganache

peppermint

hazelnut gianduja

cookie butter crunch

chai

jasmine

orange blossom

toasted coconut

blackberry mojito

white chocolate grapefruit

raspberry

passionfruit

black sesame

soft chocolate nougat

 

I think I got a little carried away with trying new flavors this year!

  • Like 5

Share this post


Link to post
Share on other sites

I made this today, recipe from Leroux's "Praliné". Super soft, had to put it in the fridge in order to cut it. I guess I shouldn't have used extremely smooth praliné, but something with a bit more texture to it. Also got stuck in the guitar sheet. But yeah, it tastes amazing though. Next piece of expensive equipment needs to be a guitar cutter (if I continue making things like this.)

 

trippelnougat.thumb.png.4665c8153029a3ab7b2ede8fadd5b8b1.png


Edited by Rajala Spelling (log)
  • Like 15

Share this post


Link to post
Share on other sites

This year's Winter Holiday flavors:

chocolate truffle, bourbon ganache, milk chocolate peanut butter hearts, dark chocolate peanut butter hearts, marzipan & cherry-raspberry pâte de fruit, and chocolate dipped candied ginger. For lagniappe, some milk & dark chocolate dipped pretzels.

 

IMG_3917.JPG.2382a25a98e1be41597d0192b8574af2.JPG

arranging the box of chocolates

 

IMG_3921.JPG.0098999edc41eb61c068d325a9c55369.JPG

completed box

 

IMG_5521-pretzels.jpg.291b98c6fa640dd97622e8fa9994e057.jpg

milk chocolate pretzels

  • Like 13

Share this post


Link to post
Share on other sites

IMG_5578.thumb.JPG.082a6ceab4acfab53144b0ac0b0ef63e.JPGIMG_5581.thumb.JPG.f1f15eab133031d5e43d392ef562b50b.JPG

chocolate house - pre-decorations

Planning to go real simple with the decorations... maybe just some icing/snow.  Many thanks to @Chocolot and @lambrecht gourmet for the inspiration.


Edited by curls add credits (log)
  • Like 13

Share this post


Link to post
Share on other sites

Wasn't a particularly productive holiday season for chocolate this year. Time taken up writing a paper (not a skill set I possess). 

 

Did manage to make chocolates for teachers, educational assistants and bus drivers as well as for neighbors. Threw together a few Santas, barks, dipped cookies, etc for friends and family and to take to work for the only shift I have before Christmas. 

 

IMG_3756.thumb.jpg.5ff53f36ddc89838fca3d72aacb1c64e.jpg

 

IMG_3741.thumb.jpg.ded9e031868c6266f457fa2c205e5475.jpg

 

IMG_3760.thumb.jpg.3669706b07c6c225532477c271a71af4.jpg

 

IMG_3762.thumb.jpg.c9cb4547ed67be8474263aa8c28dac74.jpg

 

IMG_3765.thumb.jpg.8fee8cbbad349dd629d8962338be58e1.jpg

 

IMG_3768.thumb.jpg.a0ea1620653be525c5de0c2fd3fa98f0.jpg

 

 

  • Like 18

Share this post


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

Threw together a few Santas, 

 I love the facial expression on the last Santa.  I wouldn’t count for one minute on him leaving anything other than a lump of coal at my door.  He seems to be saying, “You gotta be kidding me. There’s nothing in that sack except my lunch”. 

  • Like 2
  • Haha 8

Share this post


Link to post
Share on other sites
On 12/16/2018 at 1:41 AM, trisme11 said:

IMG_4450.thumb.jpg.a023fc594dfd0596cf4312e3c3a730ff.jpg

Chocolate milk truffle filled with salted caramel, dipped in chocolate and covered with feuilletine

 

 

 

looks good! do you mind to share your recipe

Share this post


Link to post
Share on other sites

For Christmas, my 10 year old niece got a gift certificate for a private chocolate class with her Aunt (me). She's been dying to do this for the last couple of years, so that's what I decided to do for her. It was 7 1/2 hours of fun and learning.  I did something that I NEVER do in a class....let her concoct her own fillings.  I showed her how to weigh out ingredients, mix, taste, etc.   So, we ended up with a crazy combination of tangerine creme layered with dragonfruit pineapple; a dark chocolate-cherry ganache, a caramel, and raspberry-white chocolate.  She picked out the colors, and I taught her how to airbrush. So, below are a couple pics of the adventure.....

 

20190105_144312.jpg

IMG950898.jpg

  • Like 22

Share this post


Link to post
Share on other sites
On 10/16/2018 at 9:17 PM, sbain said:

Love it! Have you ever tried other planets? I am dreaming about a box of 9. Jupiter and Mars would be fun:)

Your earth is excellent, I have just started with colours, I did do an interesting Scottish blue chocolate but used non fat soluble colouring, so when people ate it it turned their tongue blue. I quoted Braveheart and said it was supposed to do that lol.

 

 

I definitely want to try and improve my planets.

20181210_202016.jpg

  • Like 8

Share this post


Link to post
Share on other sites

I love the green swirly one (Venus?). Nice technique!

Share this post


Link to post
Share on other sites

I’m finally back in my own kitchen making things again. I had shells I painted and made in November before I took a part-time job for the holidays and just never had time to finish them until after the New Year. And I got a freaking guitar cutter and if I wasn’t terrified of breaking the wires I think I’d be cutting everything in my kitchen in to perfect little squares all day long ;) .

blackberry

D34D2C49-841D-4AE9-BE0F-519F096BDC20.thumb.jpeg.6b88aaddfcbb4086814f80595f8ee501.jpeg

 

Peanut butter pretzel

AB3AFA75-9587-4981-85B0-DCF9650FBE41.thumb.jpeg.7f7775d85657d62caa0c3fd43c220eac.jpeg

 

Peppermint fondant and fresh mint ganache

469A8E3C-78D1-4AD2-BBD3-F1C7950C917A.thumb.jpeg.fe27fd333247688390ea72df83c70baa.jpeg

 

sour cherry and lemon thyme

2CBD244B-DA0A-445E-B718-CBB19C5CE836.thumb.jpeg.8577f94b38956eea97939a164e0428b4.jpeg

 

pink grapefruit

E026F962-1BF7-4FFD-B35C-12CB1088588E.thumb.jpeg.2212c772c4f68abfe692688d9a591f15.jpeg

 

pear cardamom caramel 

2A5BE9FE-3544-4754-92D0-A8700CC73F99.thumb.jpeg.e2a564f41f56668f1e9eca3d70ea2728.jpeg

 

mango passionfruit vanilla caramels

D64E951D-285D-4BBB-B6BB-8DF2C279059F.thumb.jpeg.4bf8132dac99963429fc9a396d3f1d65.jpeg

  • Like 12

Share this post


Link to post
Share on other sites
1 hour ago, Pastrypastmidnight said:

And I got a freaking guitar cutter and if I wasn’t terrified of breaking the wires I think I’d be cutting everything in my kitchen in to perfect little squares all day long ;) .

 

I know just what you mean. The pleasure of getting those perfect squares (after years of jagged pseudo-squares) cannot be overestimated. But it is balanced by dread of a broken wire. I've done it once (gianduja too firm), and now I watch and test the filling to be cut like a hawk (I also now add coconut oil to gianduja to keep it softer). Fortunately those many, many test cuts cannot be seen once enrobing takes place.

 

How was the pear flavor in the caramel? Pear is so subtle that I can't help wondering how detectable it was.

Share this post


Link to post
Share on other sites
34 minutes ago, Jim D. said:

I know just what you mean. The pleasure of getting those perfect squares (after years of jagged pseudo-squares) cannot be overestimated. But it is balanced by dread of a broken wire. I've done it once (gianduja too firm), and now I watch and test the filling to be cut like a hawk (I also now add coconut oil to gianduja to keep it softer). Fortunately those many, many test cuts cannot be seen once enrobing takes place.

 

How was the pear flavor in the caramel? Pear is so subtle that I can't help wondering how detectable it was.

How do you test cut?

 

The pear was too subtle. Or the cardamom was too strong. I used the same amount of cardamom that I use in my orange cardamom ganache and it was too much. It’s a work in progress ;) . Still yummy. I’m going to try again. I have a container in my freezer if the pears I grew this summer and then puréed. Hopefully I’ll get it right before they’re all gone. 

Share this post


Link to post
Share on other sites
22 minutes ago, Pastrypastmidnight said:

How do you test cut?

 

The pear was too subtle. Or the cardamom was too strong. I used the same amount of cardamom that I use in my orange cardamom ganache and it was too much. It’s a work in progress ;) . Still yummy. I’m going to try again. I have a container in my freezer if the pears I grew this summer and then puréed. Hopefully I’ll get it right before they’re all gone. 

I too make my own pear purée so that I can be sure they are ripe and can include a little of the pulp.

 

I wasn't clear on test cuts. I don't actually cut. I have a knife with a tiny blade and I stick it into the ganache, first on the sides (which will be cut off eventually), and when they are firm, into the middle. When there is almost no filling on the knife blade, I know it's time--or I hope it's time! In my opinion, one time of replacing a wire makes all this obsession something completely justified, and I do not apologize for it. By the way, once you buy the extra frames for making little bars, you will have a whole new possibility for cutting everything in sight.

  • Like 1

Share this post


Link to post
Share on other sites

 

3 hours ago, Pastrypastmidnight said:

And I got a freaking guitar cutter and if I wasn’t terrified of breaking the wires I think I’d be cutting everything in my kitchen in to perfect little squares all day long ;) .

 

1 hour ago, Jim D. said:

 In my opinion, one time of replacing a wire makes all this obsession something completely justified, and I do not apologize for it. By the way, once you buy the extra frames for making little bars, you will have a whole new possibility for cutting everything in sight.

 

Wires are gonna break, don't freak out, it's only 2 screws, you can handle 2 screws.*

 

*I mean, of course it's a drag, especially when you break multiple at once, and do that multiple times a day when you don't have time for it, and the ends of the wires are sharp and now you're bleeding and the 15mm frame is the worst because the screws are so close together, but other than that, it's only 2 screws.  Should I find my youtube tutorial?

  • Haha 1

Share this post


Link to post
Share on other sites
9 hours ago, pastrygirl said:

Should I find my youtube tutorial?

I think this would be a good spot to add a link to it. It was very helpful in my replacement of a wire.

Share this post


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

very helpful in my replacement of a wire.

 

Have you really only broken one?  I've gone through two spools of replacement wire - over the course of 8 years, but still!

Share this post


Link to post
Share on other sites
1 hour ago, pastrygirl said:

 

Have you really only broken one?  I've gone through two spools of replacement wire - over the course of 8 years, but still!

I guess some of us are more careful than others. 😛

  • Haha 2

Share this post


Link to post
Share on other sites
On 1/10/2019 at 9:18 PM, pastrygirl said:

 

 

 

Wires are gonna break, don't freak out, it's only 2 screws, you can handle 2 screws.*

 

*I mean, of course it's a drag, especially when you break multiple at once, and do that multiple times a day when you don't have time for it, and the ends of the wires are sharp and now you're bleeding and the 15mm frame is the worst because the screws are so close together, but other than that, it's only 2 screws.  Should I find my youtube tutorial?

Baby’s first broken wire (messed up my chablon in one corner and it was too thick). 

 

I’d love to see that video if you can post it, please :) .

  • Like 2

Share this post


Link to post
Share on other sites

Here is a direct link to the video on Youtube. And many thanks to @pastrygirl for taking to time to make it.

  

 

  • Like 3

Share this post


Link to post
Share on other sites

  • Similar Content

    • By pastrygirl
      A mistake was made with my Albert Uster order this week and I received it twice.  Since it's shipped from CA, doesn't go bad, and I'll use it eventually, I'm not going to mess with trying to return the second delivery.  But now I have a huge amount of inventory so I thought I'd see if anyone here was looking for Felchlin by the bag. 
       
      Each bag is 2kg (4# 7oz) in the following varieties and prices:
       
      Maracaibo Creole 49%, $48
      Sao Palme 60%, $30
      Arriba 72%, $46
       
      As for shipping, I can fit 2 bags in a medium flat rate box for $14 or 3 bags in a large box for $19 to go anywhere in the USA.  
       
      If you'd like some, PM me with your selection, email, and shipping address.  I'll invoice you via Square and you can pay securely online with a credit card.
       
      Thanks for reading!
    • By artiesel
      THE BOOKS ARE SOLD
       
       
      I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
       
      The books are in great shape!  There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop.  Volume 1 is also autographed by the author (See pics below).
       
      I'm asking $150 for the lot OBO.
       
      Let me know if interested or if you have questions
       
       
       



    • By artiesel
      Hello,
       
      My question is this...  Is there a company that manufactures an automated machine capable of wrapping cube-shaped caramels and chocolates???  And would such a machine also be capable of wrapping large (3-4 oz.) rectangular chocolate bars or would such a product require a flow wrapping machine?
       
      Any help would be appreciated.
       
      Thanks
    • By JoNorvelleWalker
      The current issue of the NY Times Magazine is on candy.  Shamefully sinful.  I cannot unsee the images.
       
    • By Pastrypastmidnight
      I want to put a soft marshmallow fluff into a bonbon. I’ve made this recipe lots of times for my s’mores macarons and it’s great but the recipe says it will only keep 2 weeks in the fridge (but it is actually fine much longer—at least no one in my family has died yet  ). 
       
      https://www.google.com/amp/s/www.chowhound.com/recipes/homemade-marshmallow-creme-30296/amp
       
      Does anyone know of a soft marshmallow cream recipe I can pipe into a bonbon and leave at room temp for a couple of weeks? I know the commercial stuff will separate long before it goes bad (don’t ask  ).
  • Recently Browsing   0 members

    No registered users viewing this page.

×