How do they do that? (the bonbon thread)

[Sweet Impact Mama]

1 minute ago, gfron1 said:

That goes back to him saying it was possible in a production kitchen...QTips would take too long.

Ugh. Good point. He has to have figured out something completely original, in terms of application

 

[pastrygirl]

Also, Qtips are fuzzy and you'd get cotton bits stuck.

[Sweet Impact Mama]

7 minutes ago, pastrygirl said:

Also, Qtips are fuzzy and you'd get cotton bits stuck.

i've managed to strip off a lot of excess and dip it in plain cocoa butter first, let it set and then go forth without fuzzies. But yeah - they are an issue. 

 

😅

[pastrygirl]

Speaking of The Chocolate Lab, on his Instagram Q&A there's a video of the drip and shoot air technique using a mix of CB & water.  This rocked my world!  I can see how that would lead to super cool effects, but how do you get rid of the water, just let air dry?

[Kerry Beal]

6 minutes ago, pastrygirl said:

Speaking of The Chocolate Lab, on his Instagram Q&A there's a video of the drip and shoot air technique using a mix of CB & water.  This rocked my world!  I can see how that would lead to super cool effects, but how do you get rid of the water, just let air dry?

Or blow more?

[Tri2Cook]

5 hours ago, gfron1 said:

not sponged, not brushed, no air brush, and they say it can be done easily in a full production kitchen

I have no idea how it's done, not even a guess, but I'd sure like to find out. While everybody else is pushing forward gathering the unique and complicated techniques, I'm plodding along a couple days behind picking up the easier stuff that was tossed aside for something more fancy. It'd be kinda nice to pick up something that looks like it was tossed in the easy pile by mistake. 

[teonzo]

7 hours ago, gfron1 said:

New techniques are exploding right now! Most seem to be coming from ChocolateLab, Dubovic or Vincent. Thoughts on this one from ChocolateLab that says - not sponged, not brushed, no air brush, and they say it can be done easily in a full production kitchen.

 

I'm totally old school when it's up to chocolate bonbons' aesthetics, my experience is on enrobed/dipped bonbons, so my experience about these kinds of decorations is almost null.

My uneducated guess is that they used a similar method to the multiple pastry bags. If you insert 2 or more disposable pastry bags into another empty disposable pastry bag, then you can pipe out something with 2 or more colours at the same time. In this case I suppose they used a good amount of pipettes, each one filled with a different coloured cocoa butter, each one activated at the same time (probably electronic pipettes?). This way you get multiple colored drops falling at the same time in the cavity, then you apply some compressed air (I suppose with a good dispersion) and hopefully it works. If it's made this way, it should be pretty quick. I repeat, this is just my guess.

 

 

 

Teo

 

[Jim D.]

2 hours ago, Tri2Cook said:

I have no idea how it's done, not even a guess, but I'd sure like to find out. While everybody else is pushing forward gathering the unique and complicated techniques, I'm plodding along a couple days behind picking up the easier stuff that was tossed aside for something more fancy. It'd be kinda nice to pick up something that looks like it was tossed in the easy pile by mistake. 

The technique may be easy (I am not totally convinced of that), but if you look at the number of colors involved, that involves a lot of preparation and a lot of juggling to keep multiple cocoa butters in temper at once.

[Sweet Impact Mama]

5 minutes ago, Jim D. said:

The technique may be easy (I am not totally convinced of that), but if you look at the number of colors involved, that involves a lot of preparation and a lot of juggling to keep multiple cocoa butters in temper at once.

I was thinking that, too. I can imagine doing this "for production" if you have a team of employees to help. In my brain, everyone has their own tool to apply a blob of color, and everyone has their own color assigned. And they do it in an assembly line fashion.

 

[Kerry Beal]

3 minutes ago, Sweet Impact Mama said:

I was thinking that, too. I can imagine doing this "for production" if you have a team of employees to help. In my brain, everyone has their own tool to apply a blob of color, and everyone has their own color assigned. And they do it in an assembly line fashion.

 

One would need Oompa Loompas!

[Sweet Impact Mama]

6 minutes ago, Kerry Beal said:

One would need Oompa Loompas!

😅🤣 That's what I think Ms. Weiser must have in her factory, every time she posts pictures on instagram

 

[Tri2Cook]

 

24 minutes ago, Kerry Beal said:

One would need Oompa Loompas!

I told the kid a while back that she was going to be my designated Oompa Loompa. That she doesn't even have to help with the chocolate as long as she sings the song any time anybody stops by. She was less than impressed with the idea.

[keychris]

1 hour ago, Kerry Beal said:

One would need Oompa Loompas!

 

I have four, but they refused to work unless I let them paint their face orange

[Kerry Beal]

gotta check out what the Chocolate Lab has been playing with today! Go watch the stories - it’s brilliant - it’s science! 

[Sweet Impact Mama]

5 minutes ago, Kerry Beal said:

gotta check out what the Chocolate Lab has been playing with today! Go watch the stories - it’s brilliant - it’s science! 

I watched it! But I'm trying to figure out how the baking soda and vinegar don't screw up the cocoa butter colors and finish.

 

[Kerry Beal]

2 minutes ago, Sweet Impact Mama said:

I watched it! But I'm trying to figure out how the baking soda and vinegar don't screw up the cocoa butter colors and finish.

 

He's just playing. He doesn't use this method in production - just wanted to see how it would fly. But if there was a workaround to the flavor of the acid and base it might just be a viable decorating method. And if not it would still be fun!

[Sweet Impact Mama]

1 minute ago, Kerry Beal said:

He's just playing. He doesn't use this method in production - just wanted to see how it would fly. But if there was a workaround to the flavor of the acid and base it might just be a viable decorating method. And if not it would still be fun!

Right. I saw that. Just wondering if this wasn't a variation on the color magic they'd done earlier this week.

[ptw1953]

My first attempt...

[ptw1953]

I tried to create the design with semi spheres...

[Kerry Beal]

2 hours ago, ptw1953 said:

My first attempt...

Looks great!

[Sweet Impact Mama]

6 hours ago, ptw1953 said:

I tried to create the design with semi spheres...

So pretty!

[gfron1]

20 hours ago, Sweet Impact Mama said:

Right. I saw that. Just wondering if this wasn't a variation on the color magic they'd done earlier this week.

...the technique that they told us they would explain but never did as far as I can tell.

[Jim D.]

8 hours ago, ptw1953 said:

My first attempt...

 

@ptw1953. for someone who--just a few months ago--identified himself as a "wannabee" chocolatier, I think it's safe to say that you should drop the qualifying adjective. Any hints on how you accomplished this beautiful and elegant design (which, to my eye at least, is as good as the original)?

[Sweet Impact Mama]

1 hour ago, gfron1 said:

...the technique that they told us they would explain but never did as far as I can tell.

exactly.

[ptw1953]

21 hours ago, Jim D. said:

 

@ptw1953. for someone who--just a few months ago--identified himself as a "wannabee" chocolatier, I think it's safe to say that you should drop the qualifying adjective. Any hints on how you accomplished this beautiful and elegant design (which, to my eye at least, is as good as the original)?

 

Jim, your words are so kind, and I thank you for them. They give me a huge lift.

 

The mould was not at all difficult to prepare; 10mm tape across the middle of the mould,  spatter with tempered black cocoa butter ( I used a toothbrush) and put into the fridge for 10 minutes, then bring back up to 20 degrees centigrade (in my kitchen now, it is 27c), remove the tape and hand paint the mould with tempered gold cocoa butter; et voila...

 

@gfron1 gave me the temperatures to temper my cocoa butter too, which made a huge difference, compared anything else I have attempted to mould.

 

I am, most certainly, a wannabee, and I hope that continues to be the case for as long as I am able to wake up in the morning.

 

This site is full of the most inspirational people...

 

Philip