Confections! What did we make? (2017 – )

[Kerry Beal]

48 minutes ago, Jamal12 said:

Arab oud perfume bottle chocolate. This is a test of how it would look like, made in a homemade gelatine / glycerin mold 

 

Somewhere in my collection of polycarbonate molds I have one that makes 4 or 5 little perfume bottles. They are quite elaborate I recall.

 

 

[Jim D.]

Using many of the design techniques I learned in Andrey Dubovik's online course, I made this assortment for a wedding:

 

Top row:  (1) cherry pâte de fruit and pistachio gianduja, (2) raspberry cream, (3) Earl Grey tea, (4) banana and passion fruit caramel.

Middle row: (1) layers of dark caramel, caramelized pecan gianduja, and shortbread, (2) layers of apricot pâte de fruit and caramelized almond gianduja, (3) lemon cream, (4) layers of dulce de leche and coffee ganache.

Bottom row: (1) crème brûlée, (2) caramel with sea salt, (3) layers of black currant ganache and crispy hazelnut gianduja, (4) apple caramel.

 

 

One of the 200 gift boxes prepared as favors for the guests:

 

 

And a photo of some of the boxes waiting for delivery to the hotel for the reception:

 

 

 

 

[Smithy]

@Jim D., if the party favors can be used to predict the marriage, this one will be joyous. Well done, sir.

[Nickos]

Host's note: this fine first post and gfron1's response were moved here from another topic.

 

 

Hi everyone, im new to this topic.

 

i am Nick from the netherlands, and started My company about a year ago.

 

here is Some of my latest work.

 

Edited September 29, 2018 by Smithy
Added host's note (log)

[gfron1]

Welcome @Nickos! Nice work. As you start exploring the forum you'll find all sorts of chocolate topics that might be of interest, and certainly can benefit from your experience. Here are a few that we regularly revive:

 

Our showoff topic: Showroom

Early years learning; HERE

Trouble shooting: Backroom

Confections:  HERE

 

[Nickos]

10 hours ago, gfron1 said:

Welcome @Nickos! Nice work. As you start exploring the forum you'll find all sorts of chocolate topics that might be of interest, and certainly can benefit from your experience. Here are a few that we regularly revive:

 

Our showoff topic: Showroom

Early years learning; HERE

Trouble shooting: Backroom

Confections:  HERE

 

Thanks!

[curls]

And the chocolate making starts once more! Milk chocolate shells to make chocolate malteds & peanut butter & jelly bon bons.

[sbain]

Sounds delicious. What’s in a “chocolate malted”?

[curls]

1 hour ago, sbain said:

Sounds delicious. What’s in a “chocolate malted”?

It is meant to taste like a chocolate malted, so one of the ingredients is malted milk powder.

[curls]

November 2018 chocolates & confections
clockwise from the top left: fig & port, coffee, chocolate malted, pb & j
and in the center: cranberry-orange pâte de fruit

 

[Artisanne]

I like the gelatin molding material and I just use a sugar syrup instead of the expensive glycerin. I keep it wrapped up in the fridge andit doesn't spoil for months and you can reuse it over and over, but you lose some of the volume each time. For large things like a wine bottle or a sculpture it is the cheapest solution, although it usually comes out matte looking due to the moisture. I use it for things like this wrench that I brush cocoa powder on anyhow so the matte finish doesn't really matter.

I also decided to make a mold of a light fixture I found interesting and you can see that the bubbles created little barnacles. I had so much fun with this! 

[keychris]

that wrench is AMAZING ❤️

[Artisanne]

@keychris when I was selling them I added "beer nuts" to the back side for Father's Day. 

 

[Alan_strt]

Hi, guys, I´m new here. I discover this forum a few day ago and it's amazing.
I leave some of my recent work. 

P.S. Sorry for my bad english.

[ChocoMom]

Lovely work, @Alan_strt !   That shine is incredible.   Would you mind sharing what the flavors are? 

 

And, welcome!  

[Alan_strt]

48 minutes ago, ChocoMom said:

Lovely work, @Alan_strt !   That shine is incredible.   Would you mind sharing what the flavors are? 

 

And, welcome!  

Thanks! Sure; the black one is filled with blackberry jam and white chocolate ganache, and the gold one with a mexican fruit called "zapote"

[gfron1]

3 hours ago, Alan_strt said:

Hi, guys, I´m new here. I discover this forum a few day ago and it's amazing.
I leave some of my recent work. 

P.S. Sorry for my bad english.

welcome to the forum Alan, and your English seems good to me. What flavors are these?

[Alan_strt]

30 minutes ago, gfron1 said:

welcome to the forum Alan, and your English seems good to me. What flavors are these?

Thanks! the black one is filled with blackberry jam and white chocolate ganache, and the gold one with a mexican fruit called "zapote amarillo" 

[keychris]

When I saw the weather forecast for this weekend, I was pretty sure things weren't going to end as well as they did: 38C on Friday, at midnight it was still 28C in my kitchen... Had to get creative! (I dragged my piece of stone into the lounge room and tempered on the floor in there as that's where the AC is!)

Edited December 17, 2018 by keychris
clarify a - to a : (log)

[chromedome]

LOL I had to look at that a few times before it fell into place... I read it originally as "-38C," and I knew that just couldn't be right.

[Kerry Beal]

2 hours ago, keychris said:

When I saw the weather forecast for this weekend, I was pretty sure things weren't going to end as well as they did - 38C on Friday, at midnight it was still 28C in my kitchen... Had to get creative! (I dragged my piece of stone into the lounge room and tempered on the floor in there as that's where the AC is!)

Needs must!

 

[Kerry Beal]

Here is what I am up to with @patris today. 

[trisme11]

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

 

 

 

[trisme11]

 

[Tri2Cook]

On ‎12‎/‎9‎/‎2018 at 7:21 AM, chromedome said:

LOL I had to look at that a few times before it fell into place... I read it originally as "-38C," and I knew that just couldn't be right.

I read it the same way, only I'm apparently less alert this morning because it didn't fall into place for me until I read your post and it got nudged into place...