Confections! What did we make? (2017 – )

[gfron1]

This was my set this year. 

Lemon dark chocolate

Hazelnut & passion fruit

Espresso & house tapped maple

[kstone2016]

These were my Spring/Easter bonbons. Out of all the ones I have done so far, these turned out the best!

[pastrygirl]

 

By special request, Seattle Kraken bonbons for the Stanley Cup - turquoise/red Kraken eyes w/ raspberry, black/blue salty caramel tentacles, vanilla bean silver skate blades (or the Cup if they win).   A little rushed (& sloppy), but entertaining.

 

[Saltychoc]

 

Spring Collection - Pink - Miso/Mirabelle plum, Green - Hazelnut/blackberry, Purple - Passion fruit, Yellow - Meyer lemon/almond shortbread/dark chocolate.

[Chocoguyin Pemby]

Made some Cowboy Candy Turtle bites - at the request of my wife and I am quite liking the size of them.  I put 3-1/2 roasted pecan haves in groups and just pour the caramel from the pot over each grouping.  I usually dip that in chocolate but cut them into quarters and then dipped them and topped with some pecan crumble so I know they are not regular turtles.  I over roasted the pecans - 350F for 13 minutes - I discovered this when I forgot them one day and thought damn it I just burnt them but when I tasted them they were amazing!  Cowboy Candy is candied pickled jalepeno slices I made with ACV and honey or maple or sugar - a great condiment on many items - burgers sandwiches etc.  I chopped up 50g of it and added it to the caramel made with my own vanilla extract (better than anything I can buy) and voila - a unique turtle experience!  Sweet with a touch of heat and salt.  this is my first batch of the bites and they are kind of ugly - I mean artisinal.  Not sure how to make them prettier or if it is worth the time and effort - they don't last long as I sold 45 of the 60 and gave the rest away as samples - which generated the sales!  I sell the rounds for $3 normally and sold the bites for .75 so I made the same money - and strangely didn't use anymore chocolate dipping them.  I always weigh the bowl before and after so I know exactly how much I have used and I have the bowl weight written on all my bowls - comes in super handy when the scale turns of when I get sidetracked.   I have some more turtle flavours planned just need to do some experimenting.  I love salted vanilla caramel but adding the cowboy candy gives it a little zing which I am loving. 

[Chocoguyin Pemby]

Hi everyone  -  I know I saw a post about different packaging makers - I have searched and looked and can't find it - it was just a list of different suppliers - can anyone point me in the right direction to find it?  Is there a key word I should use for the search?  TIA

[pastrygirl]

@Chocoguyin Pemby was it this one?

 

 

[Chocoguyin Pemby]

5 hours ago, pastrygirl said:

@Chocoguyin Pemby was it this one?

 

 

THX  - yes that is the one!!  I was not looking there!!

 

[Jim D.]

My effort at making a bonbon including the tastes and textures of baklava (pistachio gianduja, crushed phyllo, cinnamon, honey, and a dash of rosewater):

 

[RWood]

Halloween Chocolates

Skull-Coconut

Zombie Eye-Pistachio

Pumpkin-Salted Caramel

Frank-“Cookie Dough”

 

[Shelby]

On 10/28/2023 at 11:58 AM, RWood said:

Halloween Chocolates

Skull-Coconut

Zombie Eye-Pistachio

Pumpkin-Salted Caramel

Frank-“Cookie Dough”

 

AMAZING!

[Chocoguyin Pemby]

I love your packaging and bonbons!  Great job!

[curls]

November chocolate selection.
Dark chocolate with the following fillings: coffee ganache, caramel, fig preserves & port ganache.

 

[rotuts]

@curls 

 

I do love dark chocolate.

 

your box is absolutely stunning.

[minas6907]

I recently made some lollipops for a gender reveal party for a family friend (it was a girl!). They requested some candies, so I made lollipops, about 50 pc total (watermelon and blueberry) as well as some marshmallows. I didnt take a picture of the mallows, they were also pink and blue, and just looked like marshmallows haha. I made a little batch of vanilla bean marshmallow for my wife and I, I scooped some from the mixer and burnt it over a flame, soooo delicious!

[Darienne]

13 hours ago, minas6907 said:

I recently made some lollipops for a gender reveal party for a family friend (it was a girl!). They requested some candies, so I made lollipops, about 50 pc total (watermelon and blueberry) as well as some marshmallows. I didnt take a picture of the mallows, they were also pink and blue, and just looked like marshmallows haha. I made a little batch of vanilla bean marshmallow for my wife and I, I scooped some from the mixer and burnt it over a flame, soooo delicious!

 

Thanks for the photos, @minas6907.  I've missed seeing your wonderful confections.  I'll never forget the photos of those twirly golden lollies.  In fact, I still have the photo saved.  

[minas6907]

8 hours ago, Darienne said:

Thanks for the photos, @minas6907.  I've missed seeing your wonderful confections.  I'll never forget the photos of those twirly golden lollies.  In fact, I still have the photo saved.

Thank you for your kind words Darienne!

[Rajala]

I'm back on the chocolate train again!

 

"Juleskum" is a Swedish candy mainly sold during the Christmas season. Essentially, it's just a marshmallow with a hint of strawberry flavor. But it has captured the hearts of the Swedish population. Here's my attempt to recreate it in a delightful bonbon shape! Here is obviously a strawberry flavored marshmallow (some wild strawberry aroma as well), and a ganache with vanilla and more aromas. To get that more artificial flavor. I consider this more like candy than chocolate.

 

[RWood]

Finally got all the chocolates done. I have 15-12 piece boxes filled, plus extra if I forgot anyone.

Espresso Pecan

Dark Hazelnut

Salted Caramel

Passion Fruit

Peanut Butter

Peppermint

[Becky R]

So much fun!  

[Jim D.]

Some of my assortment for Christmas 2023.  There are 24 different fillings, with an emphasis on those that attempt to imitate the taste and texture of various desserts (baklava, tiramisù, apple crisp, pecan pie, bananas Foster, cinnamon bun).  My favorite new ingredient to play with was Amarula cream liqueur.  It is similar to Bailey's Irish Cream but has other nuances of flavor.  I immediately thought of pairing it with coffee, but that turned out to be more difficult than I anticipated.  Amarula has a taste that seems assertive but was easily overpowered by chocolate and coffee.  It is, on the other hand, great for sipping.

 

[Kerry Beal]

23 minutes ago, Jim D. said:

Some of my assortment for Christmas 2023.  There are 24 different fillings, with an emphasis on those that attempt to imitate the taste and texture of various desserts (baklava, tiramisù, apple crisp, pecan pie, bananas Foster, cinnamon bun).  My favorite new ingredient to play with was Amarula cream liqueur.  It is similar to Bailey's Irish Cream but has other nuances of flavor.  I immediately thought of pairing it with coffee, but that turned out to be more difficult than I anticipated.  Amarula has a taste that seems assertive but was easily overpowered by chocolate and coffee.  It is, on the other hand, great for sipping.

 

I put together a recipe for Rodney for a competition a couple of years ago sponsored by Amarula - it wasn't for a chocolate filling - it was a tart riffing off Cape Breton 'Pork Pies'.  What I learned from that - dates and amarula go well together.  

[Jim D.]

4 hours ago, Kerry Beal said:

I put together a recipe for Rodney for a competition a couple of years ago sponsored by Amarula - it wasn't for a chocolate filling - it was a tart riffing off Cape Breton 'Pork Pies'.  What I learned from that - dates and amarula go well together.  

Excellent idea.  I have a filling based on dates and will try it with Amarula.  I might try it with figs as well.

[Kerry Beal]

Having been labouring under the misconception that it was a few weeks away - I had a rude awaking on Monday when someone mentioned that Christmas was 7 days away. 

 

Realized I'd better get my ass in gear if the neighbours were going to get their accustomed treats. You aren't getting the glam shots - there isn't time!

 

 

Imitation is the sincerest form of flattery - thank you Kriss Harvey. Eggnog filling - very rummy!

 

 

Bergamot and wild madagascar pepper - you can see I had a fair bit of flaking in the deeper molds. 

 

 

Coffee in milk chocolate 

 

 

Lavender and honey - (well most of them anyway - I think a few might be bergamot)

 

 

Lavender

 

 

Dulce de leche - polished with mold with my dremel - took a microfibre towel in strips and speared it onto a mandrel - no fluff (unlike my trials with the wool felt things and the cotton mop things). 

 

 

And this is what happens when you realize you have just poured untempered chocolate into the mold - oops - bet they get eaten though!

 

 

[Smithy]

51 minutes ago, Kerry Beal said:

And this is what happens when you realize you have just poured untempered chocolate into the mold - oops - bet they get eaten though!

 

*I* certainly wouldn't complain. 🙂