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.

How do they do that? (the bonbon thread)

kevnick80

By kevnick80
in Pastry & Baking

 Share

Recommended Posts

Kerry Beal

Kerry Beal

Posted
Posted

There was mention of an airbrush bought in Denmark in a previous post. 

 

Does anyone else have issues with determining the sex of folks on the boards? When Anna and are are discussing someone we only know by avatar name it's always he/she/it - often shortened to 'shit' until we figure it out via clues and sometimes asking outright!

  • Like 2
  • Haha 3

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

RobertM

RobertM

Posted
Posted
  On 9/3/2018 at 4:00 PM, Kerry Beal said:

There was mention of an airbrush bought in Denmark in a previous post. 

 

Does anyone else have issues with determining the sex of folks on the boards? When Anna and are are discussing someone we only know by avatar name it's always he/she/it - often shortened to 'shit' until we figure it out via clues and sometimes asking outright!

Expand  

Absolutely.    So, I tend to reference them by their name.  Short shit would work....but, then, I’ve been called a little shit most of my life.....first my Mother and then picked up by my wife....

  • Like 2
  • Haha 2
Madsandersen

Madsandersen

Posted
Posted
  On 9/3/2018 at 2:44 PM, gfron1 said:

@Madsandersen I'm not sure if you've said where you're located, but I would highly encourage you to invest in a workshop if one is available, especially an in-person (versus on-line) workshop. This forum is great for sharing information, but it's no substitute for being in a room with an experienced pastry chef who can walk you through numerous designs, and talk about equipment needs and such. I hope you've also explored the other topics here at eGullet like the troubleshooting topic, the early learning topic, and numerous topics on spray guns, cocoa butter, choosing chocolates, etc. A good starting point is the Index, although dated, is still very useful. And lastly, as a shameless plug, if you're in the United States or interested in traveling, each May many of us get together for a weekend chocolate and confections workshop. Our planning topic is HERE.

Expand  

You are right, but I can't find such classes in Denmark... So I just have to find information elsewhere and try on my own. :( 

  • Like 1
YetiChocolates

YetiChocolates

Posted
Posted (edited)
  On 9/3/2018 at 4:48 PM, Madsandersen said:

You are right, but I can't find such classes in Denmark... So I just have to find information elsewhere and try on my own. :( 

Expand  

 

I was in your shoes for many years...I like to attribute my success to scouring these threads, reading lots of chocolate books and lots of trial and error. I was however fortunate enough to attend my first workshop back in 2013, but since that is not an option, you can still gain a ton of knowledge from reading the threads on this website as they are a wealth of knowledge. I’m guessing now youtube would be a great resource if you are a visual learner. And just know that everyone has differing opinions on how to do various techniques, so ultimately you have to find the method that works the best for you to give you the results you are looking for. Not sure your experience, but just be prepared that there will be times that you will do the same thing and get a different result. I’ve been dabbling in chocolate work for 12 years now and I’m still learning that little things (i.e. temperature, humidity) will throw things out of whack. But if you enjoy a challenge, keep at it, you’ll only get better with time ☺️. 

 

And if you don’t have a copy yet, I would highly suggest getting Peter Grewelings “Chocolates and Confections” book. I consider it my chocolate bible and reference it often. 

Edited by YetiChocolates (log)
  • Like 4
  • Thanks 2

~ Willow ~

www.yetichocolates.com

YetiChocolates

YetiChocolates

Posted
Posted
  On 9/3/2018 at 4:00 PM, Kerry Beal said:

There was mention of an airbrush bought in Denmark in a previous post. 

 

Does anyone else have issues with determining the sex of folks on the boards? When Anna and are are discussing someone we only know by avatar name it's always he/she/it - often shortened to 'shit' until we figure it out via clues and sometimes asking outright!

Expand  

 

This literally made me laugh out loud Kerry, damn that’s funny. 

  • Like 1
  • Thanks 1

~ Willow ~

www.yetichocolates.com

Kerry Beal

Kerry Beal

Posted
Posted
  On 9/3/2018 at 4:48 PM, Madsandersen said:

You are right, but I can't find such classes in Denmark... So I just have to find information elsewhere and try on my own. :( 

Expand  

No idea of costs - but Gustaf Mabrouk in Sweden has a number of videos online and does some classes I believe. 

  • Like 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

gfron1

gfron1

Posted
Posted
  On 9/3/2018 at 4:50 PM, Madsandersen said:

And I am a poor student, can't afford some expensive classes at the moment..

Expand  

There are a lot of chocolatiers out there. Walk in. Introduce yourself and offer to wash dishes if they'll let you look over their shoulder. Most good ones will happily take you up on your offer even if you are potentially competition. And if the first one says no, ask the second. Someone will happily mentor you.

  • Like 2
  • Thanks 1

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

lukiluke

lukiluke

Posted
Posted
  On 9/3/2018 at 4:48 PM, Madsandersen said:

You are right, but I can't find such classes in Denmark... So I just have to find information elsewhere and try on my own. :( 

Expand  

Hey Mads

Perhaps we can meet and have fun with chocolate one day 😉 tjek my site - chokoleg.dk 😁

(First post in here 🖐 Normally just reading, learning and being inspired, but had to come though and say hallo to another dane )

IMG_20180812_211509_377.jpg

IMG_20171228_203315_359.jpg

IMG_20171209_195830_277.jpg

  • Like 9
Kerry Beal

Kerry Beal

Posted
Posted
  On 9/3/2018 at 6:55 PM, lukiluke said:

Hey Mads

Perhaps we can meet and have fun with chocolate one day 😉 tjek my site - chokoleg.dk 😁

(First post in here 🖐 Normally just reading, learning and being inspired, but had to come though and say hallo to another dane )

IMG_20180812_211509_377.jpg

IMG_20171228_203315_359.jpg

IMG_20171209_195830_277.jpg

Expand  

Very nice! Welcome @lukiluke - glad you have uncloaked!

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

pastrygirl

pastrygirl

Posted
Posted (edited)
  On 9/3/2018 at 4:00 PM, Kerry Beal said:

Does anyone else have issues with determining the sex of folks on the boards? When Anna and are are discussing someone we only know by avatar name it's always he/she/it - often shortened to 'shit' until we figure it out via clues and sometimes asking outright!

Expand  

 

"ze" .. or hir or zir

 

https://en.wiktionary.org/wiki/ze

 

though I guess "shit" works too :)

 

 

 

 

 

 

Edited by pastrygirl (log)
  • Haha 1
Tri2Cook

Tri2Cook

Posted
Posted
  On 9/3/2018 at 8:45 PM, pastrygirl said:

though I guess "shit" works too

Expand  


Works for me... more fun than the Wiktionary version and political correctness is not a strong part of my skillset anyway. :D 

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Kerry Beal

Kerry Beal

Posted
Posted
  On 9/4/2018 at 2:10 AM, Jim D. said:

From Andrey Dubovik's latest Instagram posting it would appear that he has managed to get the dendrite effect on a mold that is not smooth. Quite a feat.

 

 

Expand  

It's still smooth in parts. 

  • Like 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Gwbyls

Gwbyls

Posted
Posted
  On 8/31/2018 at 1:35 AM, Sweet Impact Mama said:

Alright, this may have been asked somewhere on this forum, but does anyone know what mold Moonstruck uses to make these chocolates? 

Image result for what mold does Moonstruck use to make their ale chocolates

My guess is they use two different molds, but not sure. Living in Wisconsin, I'm surrounded by amazing local craft breweries and would LOVE to showcase some of them with something like this.

 

Expand  

I was at their manufacturing store last week and while I did not pick up any of the beer pieces ( now I wish I had), I think I remember being told the tops were made with fondant. 

  • Like 1
Sweet Impact Mama

Sweet Impact Mama

Posted
Posted
  On 9/4/2018 at 12:21 PM, Gwbyls said:

I was at their manufacturing store last week and while I did not pick up any of the beer pieces ( now I wish I had), I think I remember being told the tops were made with fondant. 

Expand  

Brilliant! I have a friend that was just in Portland over the weekend. She's bringing some back for me to analyze. 😎

  • Like 3
Sweet Impact Mama

Sweet Impact Mama

Posted
Posted
  On 9/4/2018 at 12:21 PM, Gwbyls said:

I was at their manufacturing store last week and while I did not pick up any of the beer pieces ( now I wish I had), I think I remember being told the tops were made with fondant. 

Expand  

O.K., the picture we've got doesn't accurately represent the caps on the "bottles" now. They are solid and sit fully on top of it. And, they are all white or dark chocolate. Looks like they are delicately attached with a bit of chocolate. 

IMG_20180904_112317980.jpg

  • Like 3
curls

curls

Posted
Posted

Do the new caps still have the design/transfer on the top or are they just a solid white chocolate / dark chocolate bottle cap?

Madsandersen

Madsandersen

Posted
Posted (edited)

I am getting that shine! Wonderful... New technique using a makeup blender sponge covered in clingfilm. Colors brushed with antique gold dust before airbrushed with opaque white :D 

DSC_0435 2.JPG

DSC_0438.JPG

Edited by Madsandersen (log)
  • Like 7
 Share
Go to topic listing
×
×
  • Create New...