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

Hello all, heres the latest from my little kitchen.

 

Spearmint and Peppermint Berlingots

Peppermint Sticks

Peppermint Pops

Caramel Lips

Peanut Butter and Raspberry Jam Bonbon

Assorted Taffy

Progression of Panned Almonds

Panned Almonds

Gummy Rings (Pear and Pineapple)

Marshmallow

More Panned Almonds

Coconut Bonbon

Peppermint Patty

Espresso Hearts

Various Pics from a recent Wedding

2017-10-28 16.55.41.jpg

2017-10-28 16.56.47.jpg

2017-10-28 16.59.11.jpg

2017-11-04 12.42.42.jpg

2017-11-04 12.50.52.jpg

2017-11-27 15.20.38.jpg

2017-12-21 12.36.45.jpg

2017-12-21 13.17.17.jpg

2018-01-06 10.11.51.jpg

2018-01-06 10.14.37.jpg

2018-01-06 10.15.43.jpg

2018-01-06 10.17.33.jpg

2018-01-06 10.17.54.jpg

2018-01-06 10.19.18.jpg

2018-01-06 10.20.16.jpg

2018-01-06 10.21.17.jpg

2018-01-06 12.40.53.jpg

2018-01-06 12.41.13.jpg

2018-01-06 12.41.19.jpg

2018-01-06 12.41.42.jpg

2018-01-06 12.42.50.jpg

  • Like 23
  • Thanks 1

Share this post


Link to post
Share on other sites

Valentine's bonbons:

IMG_7238.thumb.JPG.2a2e5117dba29ec4072a502e0bf98c0c.JPG

 

salty caramel, hazelnut, raspberry

rosemary caramel, milk & cookies, dark chocolate caramel

maple & salted almond, coconut-rum, passion fruit.

 

and truffle-filled hearts.  these are about 3", 4 oz

dark salty caramel and milk chocolate peanut butter crisp

IMG_7254.thumb.JPG.3ddeebf6781e9c0975ed3c5b47741d96.JPGIMG_7265.thumb.JPG.d17667ee4fb28344f73598d1169402bb.JPG

  • Like 15

Share this post


Link to post
Share on other sites

This was a last minute thing, and I've been working like crazy to get some items done. Got an invite to a Valentine themed craft show/mead tasting thing at a local meadery tomorrow (Sat. Feb10)  Completed roughly 1K in product, so I am hoping it goes well. Here is the 6 pc valentine box....flavors are chocolate mint (heart), Key Lime (white chocolate heart) ,Sea Salt caramel, the yellow splatter one is a layer of caramel and a layer of fluffernutter,  the funky white and purple is Lavender - Lemon,  the orange-yellow one is Mango Lemon.   

 

IMG_2327.JPG

  • Like 8

-Andrea

 

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

Share this post


Link to post
Share on other sites

This year's Valentine's Day selection: passion fruit jelly & passion fruit ganache, hazelnut gianduja and feuilletine, muscovado salted caramel.

Some in progress photos...

5a7fab53c0007_IMG_5164-passionfruitheartsinprogress.jpg.f7eba3cfb62190cfad025619c94d0667.jpg5a7fab5455db0_IMG_5169-hazelnutheartsinprogress.jpg.056082b0ddbd9d520f30e9559fc3a159.jpg

  • Like 10

Share this post


Link to post
Share on other sites
On 2/9/2018 at 5:37 PM, pastrygirl said:

Valentine's bonbons:

IMG_7238.thumb.JPG.2a2e5117dba29ec4072a502e0bf98c0c.JPG

 

salty caramel, hazelnut, raspberry

rosemary caramel, milk & cookies, dark chocolate caramel

maple & salted almond, coconut-rum, passion fruit.

 

 

I'm curious what Milk and Cookies is.....

Share this post


Link to post
Share on other sites
56 minutes ago, Bentley said:

I'm curious what Milk and Cookies is.....

 White chocolate shell with cookie butter gianduja - vanilla shortbread and cocoa sable pureed and mixed with white or dark chocolate, respectively.  It's pretty firm but not as hard as a solid cookie.

Share this post


Link to post
Share on other sites

Photos from Valentine's 2018:

 

dutton1.jpg.a990b6fe8f5920d1a7ebb3dfd27e167a.jpg

 

The mold of choice for Valentine's? Hearts, of course, these filled with strawberry pâte de fruit plus Meyer lemon ganache.

 

dutton2.jpg.65193e7a9b258ff70df72c036d8d4026.jpg

 

A squadron of hazelnut latte bars ready to be boxed: coffee ganache with Kahlúa plus hazelnut ganache with Frangelico, dipped in Maracaibo dark chocolate and topped with a toasted hazelnut.

 

dutton3.jpg.495865b506c3397eadc9acc8f24ad131.jpg

 

The assortment.  Top row: hazelnut latte, strawberry pâte de fruit & Meyer lemon ganache, dark caramel with Maldon sea salt. Middle row: sesame truffle, citrus (orange, lemon, lime) ganache, apple caramel. Bottom row: toasted almond & cherry gianduja, chocolate mousse with orange, pecan shortbread & caramel.

 

I have to add that, for all the hype I used in the description, the hazelnut latte was a disappointment. Yes, I know the recipe comes from the person probably at the top of the pantheon of chocolate gods, Peter Greweling, but the hazelnut part just doesn't have much flavor. It's white chocolate with a small amount of hazelnut praline paste emulsified with cream and some Frangelico. There is not enough praline paste, but more would mean this already-soft ganache would never set enough to cut. I'm thinking next time I will make a gianduja containing only white chocolate and hazelnut praline paste for a stronger hazelnut flavor.

  • Like 11

Share this post


Link to post
Share on other sites
13 minutes ago, Jim D. said:

Photos from Valentine's 2018:

 

dutton1.jpg.a990b6fe8f5920d1a7ebb3dfd27e167a.jpg

 

The mold of choice for Valentine's? Hearts, of course, these filled with strawberry pâte de fruit plus Meyer lemon ganache.

 

dutton2.jpg.65193e7a9b258ff70df72c036d8d4026.jpg

 

A squadron of hazelnut latte bars ready to be boxed: coffee ganache with Kahlúa plus hazelnut ganache with Frangelico, dipped in Maracaibo dark chocolate and topped with a toasted hazelnut.

 

dutton3.jpg.495865b506c3397eadc9acc8f24ad131.jpg

 

The assortment.  Top row: hazelnut latte, strawberry pâte de fruit & Meyer lemon ganache, dark caramel with Maldon sea salt. Middle row: sesame truffle, citrus (orange, lemon, lime) ganache, apple caramel. Bottom row: toasted almond & cherry gianduja, chocolate mousse with orange, pecan shortbread & caramel.

 

I have to add that, for all the hype I used in the description, the hazelnut latte was a disappointment. Yes, I know the recipe comes from the person probably at the top of the pantheon of chocolate gods, Peter Greweling, but the hazelnut part just doesn't have much flavor. It's white chocolate with a small amount of hazelnut praline paste emulsified with cream and some Frangelico. There is not enough praline paste, but more would mean this already-soft ganache would never set enough to cut. I'm thinking next time I will make a gianduja containing only white chocolate and hazelnut praline paste for a stronger hazelnut flavor.

I think my favourite effect here is the lower right - just looks so classy!

Share this post


Link to post
Share on other sites
1 hour ago, Kerry Beal said:

I think my favourite effect here is the lower right - just looks so classy!

 

Thanks. I wasn't consciously imitating a recent one of yours, but it is similar--when you used tobacco in the filling.

Share this post


Link to post
Share on other sites
34 minutes ago, Jim D. said:

 

Thanks. I wasn't consciously imitating a recent one of yours, but it is similar--when you used tobacco in the filling.

That's funny - I was thinking how to imitate that!

  • Haha 1

Share this post


Link to post
Share on other sites
35 minutes ago, Kerry Beal said:

That's funny - I was thinking how to imitate that!

Mine was done by splattering copper and green cocoa butter, then molding in milk chocolate. I have never been happy with the various brushes I have used; this was done with a Mr. Clean dish brush--rather thick bristles, but basically too large (there is a huge amount of "overbrushing"). Toothbrushes have produced rather large blobs that make the c.b. look like a bad case of measles. I am not going to use the airbrush-while-dripping-from-a-cocoa-butter-bottle technique. I don't mind messy, but that is a whole new level of mess.

  • Haha 1

Share this post


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

I am not going to use the airbrush-while-dripping-from-a-cocoa-butter-bottle technique. I don't mind messy, but that is a whole new level of mess.

 

Lol, it's really not that messy!  Do it over parchment and try to coordinate bursts of air with each drip.

Share this post


Link to post
Share on other sites
8 minutes ago, pastrygirl said:

 

Lol, it's really not that messy!  Do it over parchment and try to coordinate bursts of air with each drip.

Do you guys know @Chocolot's splatter technique?

 

 

Share this post


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

Do you guys know @Chocolot's splatter technique?

 

 

I thought she used the Fuji for that. Or are you referring to the "aim the airbrush at a stick so that the cocoa butter will ricochet onto the mold" technique? I had forgotten about the latter. I had success with it one time. I used a metal spatula for that, but the c.b. crystallized too quickly on the metal, and I haven't found a wooden tongue depressor (or wide craft stick).

Share this post


Link to post
Share on other sites
6 minutes ago, Jim D. said:

I thought she used the Fuji for that. Or are you referring to the "aim the airbrush at a stick so that the cocoa butter will ricochet onto the mold" technique? I had forgotten about the latter. I had success with it one time. I used a metal spatula for that, but the c.b. crystallized too quickly on the metal, and I haven't found a wooden tongue depressor (or wide craft stick).

Nope - with a smaller airbrush. Metal spatula or back of a plastic spoon - build up some on the item, then flick to splatter. I use that technique most often when I don't want to pull out the Fuji if I just need to splatter a couple of molds. I have access to a whole lot of wooden tongue depressors!

Share this post


Link to post
Share on other sites

But you still have to clean your airbrush.  If you're a person who does that ... :$

 

The beauty of splattering the drips from the bottle is that the airbrush stays clean.

Share this post


Link to post
Share on other sites

Hi everyone.  I am new to the forums, but have been lurking (and learning so much) for a a few months now.  I was so excited about how my Valentine's chocolates turned out this year that I had to share them.  This was my first time using an airbrush so it was quite an adventure making these.  But seeing (and tasting) the final product is so rewarding!  Here are my "Out of This World" bonbons:DSC09668.thumb.jpg.ba92d567de48490fabc2c022bcab20f0.jpgMercury: Espresso ganache

Venus: Bananas Foster Caramel

Earth: Rosemary Olive Oil

Mars: Cherry Chipotle

Jupiter: Peanut butter ganache

Saturn: Salted Caramel

Uranus: Marshmallow with Strawberry Ganache

Neptune: Peppermint ganache

  • Like 14

Share this post


Link to post
Share on other sites
24 minutes ago, Haley said:

Hi everyone.  I am new to the forums, but have been lurking (and learning so much) for a a few months now.  I was so excited about how my Valentine's chocolates turned out this year that I had to share them.  This was my first time using an airbrush so it was quite an adventure making these.  But seeing (and tasting) the final product is so rewarding!  Here are my "Out of This World" bonbons:DSC09668.thumb.jpg.ba92d567de48490fabc2c022bcab20f0.jpgMercury: Espresso ganache

Venus: Bananas Foster Caramel

Earth: Rosemary Olive Oil

Mars: Cherry Chipotle

Jupiter: Peanut butter ganache

Saturn: Salted Caramel

Uranus: Marshmallow with Strawberry Ganache

Neptune: Peppermint ganache

Very nice - welcome Haley!

Share this post


Link to post
Share on other sites

@Haley, welcome! Beautiful and tasty sounding chocolates.

 

Maybe you can join us at the eGullet chocolates & confections workshop?

  • Like 1

Share this post


Link to post
Share on other sites

Haley, those are some very nice looking chocolates!  Welcome!  

Share this post


Link to post
Share on other sites
On 2/12/2018 at 10:23 PM, curls said:

@Haley, welcome! Beautiful and tasty sounding chocolates.

 

Maybe you can join us at the eGullet chocolates & confections workshop?

I really really wish I could, but my daughter has a dance recital that weekend so I won’t be able to make it.

Share this post


Link to post
Share on other sites
10 hours ago, Haley said:

I really really wish I could, but my daughter has a dance recital that weekend so I won’t be able to make it.

Well best of luck to your daughter and perhaps you will be able to attend the 2019 workshop.

  • Like 1

Share this post


Link to post
Share on other sites

Working on some recipe development using sponge toffee scrap. 

 

Finally happy with the fudge 

 

IMG_8445.thumb.JPG.f7c29b64d2b9eacbe7118b49347bcb9f.JPG

 

First batch of caramel sauce - might be a winner. Will pick up ice cream on the way to work tonight and let them give me their opinion.

 

IMG_8443.thumb.JPG.29d1c35e4e29d31fb598744d5efde7f2.JPG

 

No preservative in this batch - final version will require it.  

 

 

  • Like 4

Share this post


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

Working on some recipe development using sponge toffee scrap. 

Was the sponge toffee broken up into bit in the fudge, or did you just dissolve it completely and make a new product from it?

Share this post


Link to post
Share on other sites

  • Similar Content

    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
    • 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!  ;-)

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...