How do they do that? (the bonbon thread)

[Rajala]

Yeah yeah, I can easy do this myself in Cinema 4D, it's a simple shape with a texture. Faking itself isn't hard at all. We've had a discussion earlier about fake stuff, so that's why I thought it would be a funny discussion.

[Nickos]

Made some new bonbons and tried out new techniques @ www.instagram.com/nickkunstchocolates

[Louise nadine brill]

Finally had time to give hologram chocolates another shot. Improvement  - but i still think i need a different pattern of refraction grating to get that even, all over rainbow.

 

Edited June 27, 2020 by Louise nadine brill (log)

[gfron1]

Debating if this is a photo filter or real and if real, how.

[teonzo]

Filled with octopus ganache?

 

 

 

Teo

 

[Jurjen]

2 hours ago, gfron1 said:

Debating if this is a photo filter or real and if real, how.

 

It looks fairly real to me as they've neglected to photoshop out other imperfections (e.g. the slight edge on the base). I wouldn't know how they got that black border on the white splatters though. I feel like the pink swipe type of thing does look kind of off.

 

They've also posted multiple of them so I'm fairly sure they're real.

Edited August 8, 2020 by Jurjen (log)

[gfron1]

2 hours ago, Jurjen said:

 I wouldn't know how they got that black border on the white splatters though. I feel like the pink swipe type of thing does look kind of off.

The black rings is exactly what I can't figure out. I vaguely remember someone somewhere doing an alcohol cocoa butter thing. We discussed it at length here in eG. In that technique it had to do with spraying through the cocoa butter while it was dripping. I could see that possibly creating that effect.

[keychris]

100% made with bubbles somehow, I have no idea how...

[Kerry Beal]

12 hours ago, gfron1 said:

The black rings is exactly what I can't figure out. I vaguely remember someone somewhere doing an alcohol cocoa butter thing. We discussed it at length here in eG. In that technique it had to do with spraying through the cocoa butter while it was dripping. I could see that possibly creating that effect.

Don't know about alcohol - think experiments with that have been unsuccessful. Some other ideas are percolating in my head but...

[Jurjen]

2 hours ago, Kerry Beal said:

Don't know about alcohol - think experiments with that have been unsuccessful. Some other ideas are percolating in my head but...

I think I've heard of something similar before but I can't recall the details, it seems a little unrealistic though. How would enough cocoa butter gather on the droplets? Perhaps if you can somehow create a cloud of cocoa butter perhaps?

 

I was thinking that you might be able to use a perforated sheet that you pour a small amount of cocoa butter through so that droplets hang from the sheet/holes and then pour a different color cocoa butter on top so that the droplets form some sort of bubble and fall onto the mold. However that also feels a little unrealistic.

 

I know that in commercial moulded chocolate making they have one shot depositors that can pour the chocolate and the filling at the same time, this is fairly dependent on temperature and viscosity though. Perhaps they managed to make something similar on a smaller scale with cocoa butter?

[pastrygirl]

19 hours ago, Jurjen said:

It looks fairly real to me as they've neglected to photoshop out other imperfections (e.g. the slight edge on the base). I wouldn't know how they got that black border on the white splatters though. I feel like the pink swipe type of thing does look kind of off.

 

They've also posted multiple of them so I'm fairly sure they're real.

 

 

Here's my guess on how this could be accomplished: 

splatter white CB, dust with black powder so it collects around the droplet edges, knock/blow off extra powder, brush in more white then the pink/black swirl last

 

 

[Kerry Beal]

6 hours ago, pastrygirl said:

 

Here's my guess on how this could be accomplished: 

splatter white CB, dust with black powder so it collects around the droplet edges, knock/blow off extra powder, brush in more white then the pink/black swirl last

 

 

Interesting - wonder if you'd need to blow in the black when the droplet is still wet?

[Kerry Beal]

Needs work

 

 

 

 

 

Hard to get nice definition on the black.

[Jurjen]

16 hours ago, Kerry Beal said:

Interesting - wonder if you'd need to blow in the black when the droplet is still wet?

I'd assume so, you probably want to make it mix a little with the droplets.

 

We're you not able to blow out all the black coloring in the ones you made?

[pastrygirl]

19 hours ago, Kerry Beal said:

Interesting - wonder if you'd need to blow in the black when the droplet is still wet?

 

3 hours ago, Jurjen said:

I'd assume so, you probably want to make it mix a little with the droplets.

 

We're you not able to blow out all the black coloring in the ones you made?

 

I'd think no because the edges are so crisp and fine powders already stick to everything easily enough.

 

Maybe it was black CB wiped in then wiped out?  Or the second pass of white with the brush skipped over the splatter leaving a naked border and the black came later?  Those black edges are so even, though, mystifying indeed!  Also curious that the white drops towards the tops of some pieces do not have the black ring.  Incredible control or drips from the second coat of white?

Edited August 10, 2020 by pastrygirl (log)

[Kerry Beal]

4 minutes ago, pastrygirl said:

 

 

I'd think no because the edges are so crisp and fine powders already stick to everything easily enough.

 

Maybe it was black CB wiped in then wiped out?  Or the second pass of white with the brush skipped over the splatter leaving a naked border and the black came later?  Those black edges are so even, though, mystifying indeed!  Also curious that the white drops towards the tops of some pieces do not have the black ring.  Incredible control or drips from the second coat of white?

 

I was thinking perhaps a dilute black CCB wiped out - but the white is so white - no different from the splatter so it would be hard to wipe clean.

 

 

[Kerry Beal]

 

Thinned black - heated before wiping off on the top row, attempted to wipe off on second row without heating

-closest ones are regular strength black cocoa butter wiped off 

 

I think that a round mold lends itself to the wiping off best. 

[Jurjen]

That might be it!

 

The original ones are not 100% white either, I thought they just didn't spray too thick of a layer but it's probably some residue they couldn't wipe away.

[lironp]

Saw this in a pavoni mold image- is this just gold leaf they stick in the mold one by one? or is there a smarter way to do this?

[Kerry Beal]

19 hours ago, lironp said:

Saw this in a pavoni mold image- is this just gold leaf they stick in the mold one by one? or is there a smarter way to do this?

Likely stuck to the chocolate afterwards

[keychris]

12 hours ago, Kerry Beal said:

Likely stuck to the chocolate afterwards

 

I disagree (respectfully) - you can see some chocolate that's over the gold leaf, so it's been added to the mould prior to the shell being created.

[teonzo]

Seems like a case where static electricity is of help.

 

 

 

Teo

 

[Kerry Beal]

7 hours ago, keychris said:

 

I disagree (respectfully) - you can see some chocolate that's over the gold leaf, so it's been added to the mould prior to the shell being created.

True - couple of spots I can see that now that I look more carefully. 

 

 

[Bentley]

On 8/8/2020 at 4:09 PM, Jurjen said:

 

I had some correspondence with this chocolatier, and his technique involves temperature differentials. He splatters white and then does the color swirl (A color lightly mixed with white), let's it crystalize then puts it in the cooler. Then he sprays the cold mold with white and the temperature difference between the mold and the spray makes the spray contract from around the cold splatters.  Then when filled with chocolate (dark or milk), you get the dark circles around the splatters.

[Kerry Beal]

27 minutes ago, Bentley said:

I had some correspondence with this chocolatier, and his technique involves temperature differentials. He splatters white and then does the color swirl (A color lightly mixed with white), let's it crystalize then puts it in the cooler. Then he sprays the cold mold with white and the temperature difference between the mold and the spray makes the spray contract from around the cold splatters.  Then when filled with chocolate (dark or milk), you get the dark circles around the splatters.

Interesting - and a whole lot easier than what I was mucking with.