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Confections! What did we make? (2017 – )


kriz6912
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I know this thread is for confections, and theres another forum for books, but I thought most who visit this thread would appreciate this. I found this book on ebay for a great price, I dont think the seller (large thrift store) knew quite what they had here. One of Notters early books, Das Ist Zucker/That's Sugar. It was a small risk purchasing, as only the title was listed, no pictures, no author, no details, but its turned our to be the real thing. Its pretty cool seeing Notters early work. When I compare it to his much more recent book, The Art of the Confectioner, theres alot of the same designs, although they are much more elaborate and refined in his new book. Anyways, just wanted to share, thought some would get a kick out of it.

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This took most of the day… I’m a big fan of Art Nouveau, especially the work of Alphonse Mucha, so I thought I’d try my hand at it. This was cast with Valrhona Opalys and freeze dried strawberries and hand painted with coloured cocoa butter. I forgot how difficult line work was with cocoa butter… If someone ever invents a cocoa butter fineliner I’ll pay you anything you want for it. This turned out a lot messier than I’d have liked but I was still happy with it overall

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On 6/1/2020 at 8:25 PM, minas6907 said:

Just something I wanted to show, a work in progress. A few weeks ago, I got a copy of An Encyclopedia of Candy and Ice Cream Making by Simon Leon on ebay (theres still another copy listed for $42). Heres two items I've been long wanting to make. Jelly Beans and Jordan Almonds. I obviously cant mold the jelly beans into a starch bed (mixture too thick, needs a machine to deposit), so I dusted a half sheet pan with starch, spread the mixture out, covered with more starch, and into the oven to dry for a few days. After I cut into pieces, and back into the oven for a few days. The end result was quite firm, closer to a jelly bean then I thought I would get. They were then soft sugar panned. They dont look perfect, but not too bad for being homemade (and first try). Currently, I have some black anise flavored jelly beans (my favorite) awaiting panning, I'll post those when I get to finishing them. The Jordan almonds were made with a syrup that has gum arabic in it, that was the first time seeing them formulated like that. I just decided to go with it. A little syrup + a heat gun, that shell built up in about 1.5 hours. One drawback (at least in my apartment) the hard panning the almonds is loud, I was a little concerned about the noise. For the jordan almonds, I want to build up the coating more, I'm only about 1/2 way through that recipe, so we'll see how the final result looks. Next step is polishing with wax. Honestly not sure if I should go straight bees wax or mix bees wax and carnauba, thats still a in the research phase. Any suggestions are more then welcome.

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This is very cool, @minas6907. Would you mind sharing the recipe for the "Jelly Bean" centers? Any thoughts on the book "An Encyclopedia of Candy and Ice Cream Making" by Simon Leon? Would you recommend purchasing it?

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It was such a long time since I posted something. I'm trying my guitar a bit. Made the "triple duja" or whatever we should call it, again. Recipe from Leroux. The gianduja is way too soft in his recipe. Need more cocoa butter or more dark chocolate. Almond and pistachio layers are better.

 

 

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