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
 Share

Recommended Posts

  • 2 weeks later...
9 hours ago, Chocoguyin Pemby said:

What do you use to get the triangle shape?  or is this a secret?  I am an aspiring hobby chocolate hobbiest.

 

Hello to you Chocoguyin Pemby.

 

I used, as gfron1 has said, masking tape.

 

Specifically, this stuff https://www.amazon.co.uk/gp/product/B009OZ7KUA/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

Link to comment
Share on other sites

2 hours ago, Tommy_C said:

No matter how hard I tried, I never did such a beauty ... I never know what the problem is. Although I myself am already a pastry chef with experience, I write a lot about food ( https://speedypaper.app/ ), but these cakes do not want to give in to me.

 

Cakes?

Link to comment
Share on other sites

21 minutes ago, keychris said:

I wouldn't click that link for any money, sorry.

It's all about getting someone else to do your university papers for you.

  • Haha 1
Link to comment
Share on other sites

Back in 1997, I was tasked to purchase cup-cakes with icing and '25 years' written on them; to commemorate the length of time our organisation had been in existence. It was done by lasers, with no detrimental effect on the cake and icing. So, maybe the same technique is still being used? Or, maybe not...

Link to comment
Share on other sites

3 hours ago, felipetruji said:

Any idea on how to make a logo like this?

85ec52b0301cf8adbe7c771648492eec--luxury-chocolate-chocolate-gifts.jpg

As far as I can tell from other pictures online - these are actually individually wrapped in paper with the logo on the paper. 

  • Like 1
Link to comment
Share on other sites

5 hours ago, felipetruji said:

Any idea on how to make a logo like this?

85ec52b0301cf8adbe7c771648492eec--luxury-chocolate-chocolate-gifts.jpg

You can have custom transfer sheets made and apply them to your chocolates. Have a look at this link for more information http://shop.chocotransfersheets.com/custom-transfer. There are several companies that offer this service. @Kerry Beal has made her own custom transfer sheets and she has given demos of the process at several of our eGullet Chocolate & Confection workshops.

Link to comment
Share on other sites

11 hours ago, curls said:

You can have custom transfer sheets made and apply them to your chocolates. Have a look at this link for more information http://shop.chocotransfersheets.com/custom-transfer. There are several companies that offer this service. @Kerry Beal has made her own custom transfer sheets and she has given demos of the process at several of our eGullet Chocolate & Confection workshops.

 

I used the company linked above a couple years ago to do transfer sheets with the logo for the medical practice I am a partner in, and they did a great job and prices were quite reasonable. The process was easy - I did a single color, and just sent them an image of the logo and a sample of the color I wanted.

 

 

IMG_0927.JPG

IMG_0929.JPG

Link to comment
Share on other sites

On ‎10‎/‎26‎/‎2018 at 8:58 AM, tikidoc said:

 

I used the company linked above a couple years ago to do transfer sheets with the logo for the medical practice I am a partner in, and they did a great job and prices were quite reasonable. The process was easy - I did a single color, and just sent them an image of the logo and a sample of the color I wanted.

 

 

I just dont like the look of transfer sheets on the finished bombon specially for branding, IMO they look cheap compared to hand painted bombons.

I have to make some bombons like the ones in the picture above, I´m gonna try some techniques and post the results.

Was hopping that someone has the expirience of how to do them (or waht doesn´t work) to lead me in the right direction! 

 

If nothing works ill have to do transfers! (i don´t have magnetic molds tho)

Link to comment
Share on other sites

On 10/7/2018 at 4:35 PM, ptw1953 said:

Many thanks to gfron1 for his demo;  I will attempt the technique when I am confident enough.

 

Granite and Gold...

 

Philip

Granite and Gold....jpg

Very nice design. It is similar to the one you did (and very kindly explained to everyone) with black and a gold stripe. But in this case the black appears not to be splattered but applied some other way--it looks like little curlicues of black from a pastry bag. But that sounds incredibly complex.

Link to comment
Share on other sites

1 hour ago, Lisa Shock said:

To me, the white appears to have been spattered on first, then black painted on. It's just filling the spaces left by the white.

 

5 minutes ago, keychris said:

yeah, I'm with Lisa - apply the tape, spatter white, spray black, remove tape, spray copper.

I think you two are probably correct. I have never been very good at explaining optical illusions.

Link to comment
Share on other sites

8 hours ago, Jim D. said:

 

I think you two are probably correct. I have never been very good at explaining optical illusions.

Jim,

 

Lisa and Chris are spot on; white splattered on, black hand painted on, tape removed and then gold hand painted on.

 

All my offerings are only hand painted because I view using my compressor, and Paasche airbrush, as a baby would; not a scooby-doo of how to use them. Soon going to be searching YouTube for instructions I can understand.

 

I have, though, made a jig for ensuring that I get a very pointed arrow shape when cutting the tape, and I'm in the process of making another jig to place the arrows correctly, and repetitively, into the moulds...

  • Like 1
Link to comment
Share on other sites

  • 1 month later...
1 hour ago, vtoselli said:

Evening guys.
I have a question regarding cocoa butter temperature.
Which temperature you guys work with when using spray gun/hand painting?
Having some trouble when coating the molds, it doesnt set very well.
thx very much!

I aim for 86F/30C and make sure it is in temper.

  • Like 2
Link to comment
Share on other sites

5 hours ago, Rajala said:

Not sure to ask, feels stupid do create a new thread...

 

Matcha ganache? What kind of ratios do you guys use? I have no idea how much matcha I should have in a white chocolate ganache.

 

My recipe is easy. I make a normal ganache, then throw all the matcha in the bin, because matcha tastes like the devil's... Let's just say it doesn't taste nice and leave it there 😛

  • Like 2
  • Haha 6
Link to comment
Share on other sites

 Share

  • Similar Content

    • By KTM
      Hello friends,
       
      We recently got our selmi plus ex and have had a handful of successful runs. So far mostly with our enrobing line. 
       
      Theres been 2 occasions now that I have noticed when tempering the machine is cooling past the target temp. When it does this it goes down into the 28c range and the screw pump has to shut off due to the temp and viscosity. 
       
      I also noticed the manual is pretty light on operational procedures. 
       
      The 2 things I can think of that might be causing this other then an equipment error is 
      the chocolate used is to thick or there is a build up of chocolate around the temperature probe near the faucet. 
       
      Wondering if anyone else has had this issue before. 
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      A quite unusual take on the favorite American chocolate bar: click
    • By ShylahSinger
      Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
    • By rookie
      I am making molded bunnies for Easter and I am finding that the
      necks are cracking and the head breaks away from the body. I have noticed that the neck is not as thick as the rest of the bunny. Total grams for this bunny is 200.
      Does anyone have any suggestions on how to rectify this? Oh yeah I didn't mention that after pouring into molds I place in the refridgerator.
      Any suggestions are welcome!
      Cheers
      Mary - Rookie
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...