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.

Confections! What did we make? (2017 – )


kriz6912
 Share

Recommended Posts

@jmacnaughtan

Thanks for confirming that my memory is not completely shot. I looked at these a couple of days ago and remembered eating them.   Then I questioned my memory. But apparently it's not so bad.:)

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

1 hour ago, Anna N said:

@jmacnaughtan

Thanks for confirming that my memory is not completely shot. I looked at these a couple of days ago and remembered eating them.   Then I questioned my memory. But apparently it's not so bad.:)

I've seen them somewhere recently - can't recall if it's a trade show or bulk store.

Link to comment
Share on other sites

1 hour ago, jmacnaughtan said:

 

Wow.  Those bring back memories.  Can you even still buy them?

 

You sure can here in Australia... I just made it a little bit easier ;) Getting lots of people commenting on them so hopefully they're a hit!

Link to comment
Share on other sites

8 hours ago, Anna N said:

@jmacnaughtan

Thanks for confirming that my memory is not completely shot. I looked at these a couple of days ago and remembered eating them.   Then I questioned my memory. But apparently it's not so bad.:)

They remind me of Sno-Caps candy, except in color.

 

“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

Link to comment
Share on other sites

12 hours ago, Kerry Beal said:

I've seen them somewhere recently - can't recall if it's a trade show or bulk store.

Bulk Barn often has them, though they may come and go with the seasons. I've seen 'em there but they aren't a particular favorite of mine, so I don't keep track of what time of the year it is. 

 

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"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

 

Link to comment
Share on other sites

1 hour ago, jmacnaughtan said:

 

Just don't forget to do them in white chocolate, too ;)

 

heh, yes! I just didn't have any white chocolate tempered up on the weekend :)

 

A special order for a conference out of state - shipping chocolates at 32C temperatures is fraught with problems :/

 

  • Like 7
Link to comment
Share on other sites

IMG_6103.thumb.JPG.51e68adbacf6f3f5cae22bacc9ac34a5.JPG

 

Today I tried a new (to me) technique I saw on Instagram - the yellow splatter was done by dripping the cocoa butter from the bottle and using the airbrush to blow it at the mold. Effective and you don't have to clean the airbrush :)

  • Like 11
Link to comment
Share on other sites

10 hours ago, pastrygirl said:

IMG_6103.thumb.JPG.51e68adbacf6f3f5cae22bacc9ac34a5.JPG

 

Today I tried a new (to me) technique I saw on Instagram - the yellow splatter was done by dripping the cocoa butter from the bottle and using the airbrush to blow it at the mold. Effective and you don't have to clean the airbrush :)

 

 

WOW - that looks amazing...definitely going to try that idea! One question though....how did you get the clean stripes? Did you lay acetate in teh mould and then spray...or spray and then wipe the stripe in? Or option C...?

Budding, UK based chocolatier .....or at least..that's the plan 

Link to comment
Share on other sites

18 hours ago, pastrygirl said:

IMG_6103.thumb.JPG.51e68adbacf6f3f5cae22bacc9ac34a5.JPG

 

Today I tried a new (to me) technique I saw on Instagram - the yellow splatter was done by dripping the cocoa butter from the bottle and using the airbrush to blow it at the mold. Effective and you don't have to clean the airbrush :)

Do you have a link to this instagram post?  I'd love to check it out.  

Link to comment
Share on other sites

  • 4 weeks later...

Wish I had started sooner like keychris and kriz6912! Some of my Easter chocolates... hedgehog - peanut butter, painted bunny - caramel, bunny - coconut. Still need to make large hollow bunnies & eggs.

IMG_8340-Easter2017.jpg.77e1f38ad24230064ae0bec7ce09b823.jpg

  • Like 9
Link to comment
Share on other sites

My first attempt at Easter eggs:

 

dutton-easter.jpg.bf60059d0224a05a01a01de793a41021.jpg

 

Clockwise from top left, the flavors are:  strawberry cream, crispy hazelnut gianduja, dark salted caramel, and layers of crispy peanut butter gianduja and cherry pâte de fruit. The caramel proved to be a challenge. With the first batch, using my standard caramel, about a third of the shells developed hairline cracks. So I washed the molds, decorated them again, and made more caramel, this time using a recipe that included added white chocolate and cocoa butter. None of those has cracked so far. Any ideas as to what might have happened with the plain caramel? I used Ewald Notter's recipe, and it has not leaked or caused cracks when piped into smaller cavities, so I'm guessing the larger volume of the egg molds is a factor. The eggs are 2 3/4" long and, with the caramel filling, weigh about 50 grams.

Edited by Jim D. (log)
  • Like 11
Link to comment
Share on other sites

@curls, don't feel bad, I've totally dropped the ball this Easter season.  I've made a few things but am lacking motivation as far as actually going out and selling them.  I made/sold way more the past 2 years. :|

 

@Jim D., nice work with the airbrush!

 

Here are my few - I abandoned the painters tape for the eggs but still used the dry airbrush technique.  Some of the colors are mixed with white chocolate and don't splatter in as fine a mist (or were just dripped from a spoon), best results were when dripping CB directly from the bottle.

 

Truffle eggs, these are about 4" tall, some molds I got from Chef Rubber last fall.  Truffles inside are about 15mm cubes.IMG_6229.thumb.JPG.6161ea03a0d41b900157fc11913ae332.JPGIMG_6257.thumb.JPG.f82562c754bf1352baa82556194478be.JPG

 

Couple of bunnies - small ones (bottom) are filled solid with truffle ganache, large (top) are hollow.  I do like these molds even if the large ones have a bit of a learning curve in both scraping and connecting.  I'll get more next time DR has a sale or free shipping, and practice my hand-painting :)

 

IMG_6240.thumb.JPG.7d950adff8ff3ab8a0e98bfb8aedee8f.JPGIMG_6253.thumb.JPG.cf9c2c97802219f68eaf8ad3fcbc7f74.JPG

 

 

 

 

 

 

 

 

 

 

  • Like 7
Link to comment
Share on other sites

Haven't had much time (or money) to rebuild the chocolate mold collection. But, I did manage a few items for orders this week.  The swirly ones are Bailey's. The other two are dark chocolate-sea salt caramel, and MC sea salt caramel.  I've got 2 of the grandkids here now 'helping Grammie" - mainly conducting taste testing and eliminating all evidence of rejects.:P

 

IMG_1495.JPG

  • Like 7

-Andrea

 

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

Link to comment
Share on other sites

 Share

  • Similar Content

    • By ShylahSinger
      Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
    • By amyneill
      Hi all! I just wanted to pop in here and see if anyone had some advice on canning/jarring caramel sauce for ready-to-eat consumption. The ice cream shop I work at is putting together gift baskets for valentine's day and we wanted to toss in some caramel and fudge jars in to add some tasty treats. We have a recipe that works great in the shop in our squeeze bottles for topping the ice cream, however I don't have a ton of experience with the canning process to make it shelf stable and shippable. I've canned tomato sauce and salsa in the past, but my method wouldn't be efficient for canning hundreds of jars for consumption. What is your method for success? Does it all hinge on the sealing process, and if so what are your favorite (cost efficient) products? Do you know of a jar that is self sealing or more durable than others?
      Thanks for any suggestions! 
    • By no10
      Hello eGForums,
       
      I'm curious if anyone has purchased these ganache and caramel ruler bars (https://www.tcfsales.com/products/658-ganache-and-caramel-ruler-bars-set-of-2-ea/) from TCF before or has experience with this company? Are they a reputable company?
       
      It costs $87.96 (not including shipping) to purchase 4 stainless steel square bars, measuring 1/2" x 1/2" x 15" L, which seems like a reasonable price relative to other companies. Correct me if I'm wrong. Does anyone suggest other companies to purchase bars from?
       
      On a related topic, I know that a possibly more affordable alternative would be to visit a local metal fabricator and purchase metal bars from them. My concern is purchasing bars that are made from an alloy and finish that is 'food-safe'. Does anyone know what grade/alloy and finish of stainless steel is 'food-safe'? Does anyone know what grade/alloy and finish of aluminum is 'food-safe'?
       
       
    • By no10
      Several of Greweling's recipes call for the use of a round piping tip. I'm not familiar with what sizing system he's using. When he says to use a "no. [integer] round tip", what does the [integer] correspond to in millimeters or inches? For example, what is the diameter of a no. 3 round tip used by Greweling?
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...