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

On 5/23/2018 at 8:02 AM, ChocoMom said:

Pink with white splatter: Strawberry PdF/Strawberry creme in 72%

Sphene Green with matte gold: Pear Pdf /Vanilla bean caramel in 38%

 

 

 

 

IMG_2663.JPG

I'm a bit late in commenting, but those are beautiful. Do you mind telling how you got the nice gold on the green piece?

  • Like 1

Share this post


Link to post
Share on other sites
26 minutes ago, dhardy123 said:

The inside of a Payday:

BTW there is a copycat recipe out there that uses peanut butter chips, marshmallow and condensed milk...never tried it though

payday.thumb.jpg.aa16e31d07517144e1a03f211dc24f0e.jpg

 


So it is a darker color than I remembered. I really didn't remember a Payday being that dark inside so maybe I'm remembering it incorrectly all-around. I do know for sure there was no peanut butter flavor in the center so the copycat recipe isn't going to be accurate.

Edit: I'm thinking a nougat would work just fine. I'm not trying to make a Payday, just capture the general idea of one. The center just needs to be tasty and able to support the caramel and peanuts, it's not really the star of the bar in my opinion.


Edited by Tri2Cook (log)

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

Share this post


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

I'm wondering if the center for the pecan log in Ruth's book would be similar. May have to give that a try.

Center of a Payday is white and similar to the traditional pecan log. I'd definitely start your experiments with Ruth's recipe.

Share this post


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

Center of a Payday is white and similar to the traditional pecan log. I'd definitely start your experiments with Ruth's recipe.


See, that's what I remembered as well. And then the picture above showed up which prompted me to do a google search to see more pictures and they're all a darker color like the picture above as well. So I'm not sure now if my memory is faulty or if the Payday has changed.


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

Share this post


Link to post
Share on other sites

@Jim D.  Thank you!  I was experimenting with green sphene cocoa butter from Chef Rubber, and an alcohol based gold spray I found on Kerekes.  (I wanted the Pavoni gold spray, but could not figure out where to get it in the US.)   I sprayed the cavities with the green, and while it was still fluid, gave a little shot of the gold spray on top of it, then a little shot of air from the airbrush to make them blend together.  I was going for a marble-sort of look.   I used it with a turquoise also, which looks pretty cool. I'll have to find a pic to post. 

 

Honestly, I wasn't sure it would work.  But it wasn't bad for the first try.  A little of the gold residue stayed in the cavities. That particular flavor, (the pear PdF and caramel) worked extremely well together.  They went out to the taste testers, and the results were unanimous....the pear tastes like pear, and marries well with the caramel.    

  • Like 3

-Andrea

 

A 'balanced diet' means chocolate in BOTH hands. :biggrin:

Share this post


Link to post
Share on other sites
5 minutes ago, ChocoMom said:

@Jim D.  Thank you!  I was experimenting with green sphene cocoa butter from Chef Rubber, and an alcohol based gold spray I found on Kerekes.  (I wanted the Pavoni gold spray, but could not figure out where to get it in the US.)   I sprayed the cavities with the green, and while it was still fluid, gave a little shot of the gold spray on top of it, then a little shot of air from the airbrush to make them blend together.  I was going for a marble-sort of look.   I used it with a turquoise also, which looks pretty cool. I'll have to find a pic to post. 

 

Honestly, I wasn't sure it would work.  But it wasn't bad for the first try.  A little of the gold residue stayed in the cavities. That particular flavor, (the pear PdF and caramel) worked extremely well together.  They went out to the taste testers, and the results were unanimous....the pear tastes like pear, and marries well with the caramel.    

I love the gold and green together and thank you for the details. When I have used gold dust, I found the cavities a challenge to clean, especially in a mold with corners (learned that lesson the hard way). As I have written before, the pear flavor is very difficult--but worth the effort, I think. And I must try it with caramel. Do you use a light or dark caramel?

Share this post


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


See, that's what I remembered as well. And then the picture above showed up which prompted me to do a google search to see more pictures and they're all a darker color like the picture above as well. So I'm not sure now if my memory is faulty or if the Payday has changed.

I am pretty sure the payday has changed or we are having a shared hallucination of how they used to be. I had one a few months ago and it was off from what I remembered -- it was missing that sweet, salty, chewy, crunchy thing it used to have. :-(


Edited by curls (log)
  • Like 1

Share this post


Link to post
Share on other sites
1 hour ago, Jim D. said:

I love the gold and green together and thank you for the details. When I have used gold dust, I found the cavities a challenge to clean, especially in a mold with corners (learned that lesson the hard way). As I have written before, the pear flavor is very difficult--but worth the effort, I think. And I must try it with caramel. Do you use a light or dark caramel?

 

It's a med-light caramel. Somewhat pipe-able, if kneaded for a few minutes in the piping bag. I ended up using Q-tips and a soft-tip dental tool to clean out the square molds, but those cotton make-up removal pads work vey well on the dome molds.  

  • Like 1

-Andrea

 

A 'balanced diet' means chocolate in BOTH hands. :biggrin:

Share this post


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

I am pretty sure the payday has changed or we are having a shared hallucination of how they used to be. I had one a few months ago and it was off from what I remembered -- it was missing that sweet, salty, chewy, crunchy thing it used to have. :-(

 

 

Any chance you and @Tri2Cook are conflating Paydays and Salted Nut Rolls in your memories? I had the same recollection and realized this is what I was actually remembering.

 

EE5C830F-008B-4FA0-B6C6-C8C38F9C178B.jpeg.1a4de51ba77822eeecb3075b485b10b6.jpeg


Patty

Share this post


Link to post
Share on other sites
7 minutes ago, patris said:

 

Any chance you and @Tri2Cook are conflating Paydays and Salted Nut Rolls in your memories? I had the same recollection and realized this is what I was actually remembering.

 

EE5C830F-008B-4FA0-B6C6-C8C38F9C178B.jpeg.1a4de51ba77822eeecb3075b485b10b6.jpeg


100% sure on that one. I've never even heard of the "Salted Nut Roll" until now. They were definitely Payday bars I was eating. I'm just assuming at this point that I'm less correct than I originally thought I was on the center. I was thinking about the pecan logs I sometimes ate when I was younger and whether the nougat center in those would work when it occurred to me that I'm mistaken on those as well. They didn't have a nougat center, it was divinity. So I think I'm just going to do a little experimenting and see what works for me and not worry about what's authentic.

  • Like 2

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

Share this post


Link to post
Share on other sites
37 minutes ago, patris said:

 

Any chance you and @Tri2Cook are conflating Paydays and Salted Nut Rolls in your memories? I had the same recollection and realized this is what I was actually remembering.

 

EE5C830F-008B-4FA0-B6C6-C8C38F9C178B.jpeg.1a4de51ba77822eeecb3075b485b10b6.jpeg

Thank you for the suggestion but I don't remember seeing the salted nut roll when I was growing up. Will keep my eyes open for it now and give it a try. Also, waiting for the results of @Tri2Cook's experiments. :-)

  • Like 1

Share this post


Link to post
Share on other sites

I remember Payday's as pictured above.

 

a candybar w great potential :

 

PeaNutty , salty , soft caramel  

 

the problem was for me the nuts were stale

 

I preferred BabeRuth for that reason.    not as salty ...   but better PN's

Share this post


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

I remember Payday's as pictured above.

 

a candybar w great potential :

 

PeaNutty , salty , soft caramel  

 

the problem was for me the nuts were stale

 

I preferred BabeRuth for that reason.    not as salty ...   but better PN's


Exactly. Payday is only worth eating when they're fresh. Which is why it occurred to me to try to create something similar. So that, if I get a hankering, I can make it myself and it will be fresh and with peanuts that are even more salty than those used on the commercial bar... which will make it even better. While I don't mind a Baby Ruth, it's not a viable replacement for the Payday. There's no chocolate involved with a Payday.


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

Share this post


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


Exactly. Payday is only worth eating when they're fresh. Which is why it occurred to me to try to create something similar. So that, if I get a hankering, I can make it myself and it will be fresh and with peanuts that are even more salty than those used on the commercial bar... which will make it even better. While I don't mind a Baby Ruth, it's not a viable replacement for the Payday. There's no chocolate involved with a Payday.

Baby Ruth's are a softer "chew", as well.

The nougat/caramel with the Payday is a lot chewier/tougher. Plus, there's a salt-kick with the Payday, upping the Salty/Sweet combo. 

  • Like 2

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

Share this post


Link to post
Share on other sites
On 6/3/2018 at 3:27 PM, Kerry Beal said:

Never tasted a payday - is the nougat one I might know from a snickers or similar bar?

Imagine an O Henry without the chocolate (-ish) coating, and a thicker layer of peanuts instead. That's not it exactly, but it'll put you in the right neighbourhood.

 

I used to buy myself one any time I ran across to Calais.


"The only questions that really matter are the ones you ask yourself."

Ursula K. Le Guin

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

Share this post


Link to post
Share on other sites
7 hours ago, chromedome said:

Imagine an O Henry without the chocolate (-ish) coating, and a thicker layer of peanuts instead. That's not it exactly, but it'll put you in the right neighbourhood.

 

I used to buy myself one any time I ran across to Calais.


And the peanuts are much more salty than those in an O Henry.


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

Share this post


Link to post
Share on other sites
On 1/8/2017 at 11:21 PM, Kerry Beal said:

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!

 

i make my own molds too, how do you remove this without breaking the chocolate?

  • Like 1

Share this post


Link to post
Share on other sites
On 1/7/2017 at 7:01 PM, 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.

I use 1 part gelatin and 2 parts glycerin to make molds it works great. Mix them together, the put in microwave for a little bit not to much then pour into the container or on the object to be casted

Share this post


Link to post
Share on other sites
On 2/13/2017 at 1:48 PM, martin0642 said:

As ever, I am stunned by the artistry of people here - just beautiful. So...figured it was time I put some of my semi-amateur (semi because I do have a chocolate business :)) efforts up! 

 

Large Valentines Hearts (double normal size) -

Dark ones are a 65% shell filled with a little Orange & Balsamic caramel (William Curley recipe) and a firm dark chocolate ganache infused with a little orange zest and cinnamon.

White ones are a Casa Luker white chocolate (yummy!) filled with a homemade hazelnut gianduja.

 

The boxed chocolates are some of my Valentines selection - 

Top row = 70% dark heart with a Vanilla Sencha ganache, Dark and white cup with a fresh coffee ganache, White heart with a morello cherry pate de fruit centre (blended to make it pipeable)

Bottom Row = 70% half dome with an orange & balsamic caramel, 45% Milk heart with a hazelnut praline centre, 65% dark shell with a ginger caramel centre (the caramel is actually a dulce de leche, blended with milk chocolate and pieces of preserved ginger)

 

Then - Dark squares decorated with white and orange cocoa butter - filled with an Orange & Clove ganache

 

Finally - White & Dark chocolate shells, filled with an Apple & Cinnamon ganache (big favourite for many people!) :)

 

I have to thank the many people who post helpful tips on this board for helping me to be able to do any of these chocolates :)

 

valentines hearts.jpg

valentines chocs cuthberts edited.jpg

orange and clove.jpg

apple cinnamon-2.jpg

 

 

WOW !

Share this post


Link to post
Share on other sites
On 11/20/2017 at 1:21 AM, dhardy123 said:

I think its well worth the money. It works out to about $10 Cdn a month. She generally has 1 new video per week which is accompanied by a recipe in PDF so you can download it. The videos can range from minutes to hours based on what she is doing. You can definitely pause the video as you work at your own pace. As  Kristen is the self-proclaimed "Queen Of Chocolate", she has numerous videos on chocolate techniques, such as molding, decorations, spraying, tempering, etc. She also does many videos on non-chocolate things like gateaux, cookies, and pastries. In addition, she has guest chefs demonstrate their techniques, such as Bachour, Haasnoot, Melissa, etc.

 

I would suggest sign up for a month and check it out. It also has a pretty active forum relating to the recipes and Kristen replies to most questions posted there.

 

hi I joined Savour school online classes as well they are very good,  the thing that pushed me to join them i saw her do the red Jupiter on youtube and i was so intrigued and wanted to do  it aswell and learn more on how it was done. That blew my mind so when i found  it was part of the Online course including many others i too enrolled.

Capture1.PNG


Edited by Jamal12 (log)
  • Like 1

Share this post


Link to post
Share on other sites
Just now, Kerry Beal said:

It’s like silicone - you can coax it out

yeah i am making molds out of Glycerin and gelatin but I half of the object. May be i can make the full object but then cut the mold the mold into two haves and rejoin them at molding, so it does not break when demolding.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Galchic
      Hello, folks, thanks for reading.
       
      My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys?
       
      Our story: 
      We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning...  we got soggy, chewy popcorn. Lot’s of disappointments…
       
      When we almost gave up… the magic happened! I figured out the way to make seasonings that:
      Stick to popcorn, but not sticky to fingers (or T-shirt  , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning.  
      Sounds good, yep? Now, when I want to treat myself  - I only need 2 mins to turn tasteless popped popcorn to a real treat.  
      The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after.
       
      So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort?
       
      As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... 
       
      Thanks in advance for your answers, it means the world to me.
       
    • By pastrygirl
      My supplier decided that cocoa butter is now special order so I had to buy a case. And now I have an excessive amount of cocoa butter, anyone need any?  
       
      Cacao Barry cocoa butter pistoles with a best by date of April 2021   $66 for the 3 kg tub or $22 per kg plus shipping. 
       
       
    • By pastrygirl
      This looks interesting - I know some of us have lamented the lack of flavor or off flavors of additives to colored cocoa butter - anyone seen or tried these?  Looks like they can be used either to mix into chocolate as a fat-based flavor or to decorate molds as usual with colored CB ...  More expensive than Valrhona Inspiration or regular colored CB, I wonder how they compare in flavor intensity, the Valrhonas I've tried were fairly intense.  I also wonder what flavors brown, black, and amber are ... https://www.pcb-creation.com/pure-emotion-colour-by-pcb-creation/?lang=en

       
      Edited to add: the black/ brown flavors are chocolate, of course! 🙃
       
    • By curls
      So, what is everyone doing for the pastry & baking side of Easter?
       
      I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items.
       
      My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins).
       

       
      And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production!  ;-)

    • By Jim D.
      I have an opportunity to obtain (without a trip to NYC, where everything appears available) some hard-to-find liqueurs or brandies for my chocolate work, primarily in ganaches. I already have a poire Williams eau-de-vie and a framboise one as well. I have German kirschwasser but am getting low on that, so am thinking of getting more while I have this chance. For new ones, I'm thinking primarily of apricot. I have heard there are some wonderful European apricot brandies/liqueurs, but don't know which really taste of apricots and are worth purchasing. And the other flavor I would like is a strawberry brandy or liqueur. Online I've found Dolceterra Marcati wild strawberries liqueur and Drillaut strawberry liqueur but know nothing about either. I lean more toward a liqueur/cordial than eau-de-vie because sometimes I think the latter does not always taste specifically of the fruit.
       
      Any guidance would be much appreciated, including ideas for fruits I haven't mentioned.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...