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.

kevnick80

How do they do that? (the bonbon thread)

Recommended Posts

3 hours ago, hvea said:

yeah thanks :) i know it’s not very practical for production but i still need to learn how it’s done :)

 

It would be interesting to know the results of your attempts. And photos (if they are presentable--most of mine were not).

Share this post


Link to post
Share on other sites

Just reading this over a month later -  regarding the tape.

I bought some some cheap, narrow tape at a Michaels craft store, and some that I found at Wallyworld. Both worked fine.   Using the rubber-tipped gum stimulator (dental tool), I found it remarkably easy to press the tape smoothly into the molds and get the sides to stick in there nicely.  I tried it in the dome mold, and then did the yellow cars with black racing stripes.  

 

Its a little time consuming, yes. But, that dental tool works really really well.   HTH.

\

  • Like 1

-Andrea

 

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

Share this post


Link to post
Share on other sites
On 1/4/2020 at 11:30 PM, Jim D. said:

 

It would be interesting to know the results of your attempts. And photos (if they are presentable--most of mine were not).

 

sorry for the late reply, I will definitely take photos next time. I am just overwhelmed with orders at the moment :)

Share this post


Link to post
Share on other sites

Hello everyone. I read this whole thread and just wanted to say thank you for sharing your knowledge and experiences. Some weeks ago I found a rather interesting looking bonbon and wanted to know if I'm on the right track how he made it. 

I thought pastry tip for small ring, and then a something with a small tip for the lines. What's been bugging me is how he got the shading and different colors on the lines. So maybe scrape and airbrush? 

Screenshot_20200129-110156.png

Share this post


Link to post
Share on other sites

IMHO he's literally made one mold of that, and that's the only one that he can display. If I had the skill level to do that, I'd spray one cavity black at a time, then leave it to just set up enough to start drawing the lines, once that's done, careful airbrushing. Then move to the next cavity. There's no way I'd be able to do it though, I haven't got the time or patience 🤣

Share this post


Link to post
Share on other sites

Honestly, I wonder if even that one bon bon is real. Much easier to create it in Photoshop. If he did paint a chocolate like that, wow, what a steady hand and a tremendous amount of artistry and patience.

  • Like 2

Share this post


Link to post
Share on other sites
9 hours ago, curls said:

Honestly, I wonder if even that one bon bon is real. Much easier to create it in Photoshop. If he did paint a chocolate like that, wow, what a steady hand and a tremendous amount of artistry and patience.

His Instagram is rather strange 

Share this post


Link to post
Share on other sites
On 1/29/2020 at 4:10 AM, Hendrix said:

Hello everyone. I read this whole thread and just wanted to say thank you for sharing your knowledge and experiences. Some weeks ago I found a rather interesting looking bonbon and wanted to know if I'm on the right track how he made it. 

I thought pastry tip for small ring, and then a something with a small tip for the lines. What's been bugging me is how he got the shading and different colors on the lines. So maybe scrape and airbrush? 

Screenshot_20200129-110156.png

I'm pretty sure that's not a bonbon. The reflection of his thumb on the surface is all wrong. The reflective nature of even the shiniest chocolate surfaces shouldn't have the reflection that deep.

Share this post


Link to post
Share on other sites

Or simply just Photoshop. Most of his stuff looks a bit overly polished. If he pulled it off though, kudos to him. But also getting the color shift inside of the lines is something that boggles my mind and wouldn't want to do. 

 

Share this post


Link to post
Share on other sites
On 1/29/2020 at 11:10 AM, Hendrix said:

Screenshot_20200129-110156.png

 

 

LESSON 1
When you want to troll chocolatiers all over the world, you just need to photoshop a super advanced bonbon so people will start talking about it.

 

LESSON 2

If you want to create a peculiar effect on a bonbon and don't know how to do that, then just photoshop it. People all over the world will start wondering how you did it, someone will come out with the solution and doing the job for you.

 

 

 

Teo

 

  • Like 1
  • Thanks 1
  • Haha 3

Teo

Share this post


Link to post
Share on other sites
34 minutes ago, teonzo said:

 

 

LESSON 1
When you want to troll chocolatiers all over the world, you just need to photoshop a super advanced bonbon so people will start talking about it.

 

LESSON 2

If you want to create a peculiar effect on a bonbon and don't know how to do that, then just photoshop it. People all over the world will start wondering how you did it, someone will come out with the solution and doing the job for you.

 

 

 

Teo

 

🎤drop 😎

  • Haha 1

Share this post


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

You know - with the printer I saw at SIGEP, thermoformed onto a sphere, backed with black - wonder if you could do something like this?

You mean to create something like a transfer sheet? That's also been on my mind but had no idea how you could do it with a round bonbon.

Share this post


Link to post
Share on other sites

His photos on Instagram are totally photoshopped. He has a really good photographer, and a lot of enhancements. You can tell by the way the light reflects. Each chocolate shows a reflection at the perfect spot and the perfect shape, like these.

97612CC4-7713-47B5-A45D-7BC856C1B338.png

1155F974-9DD4-4362-9B70-9FD90F94CEFA.png

Share this post


Link to post
Share on other sites
2 hours ago, Hendrix said:

You mean to create something like a transfer sheet? That's also been on my mind but had no idea how you could do it with a round bonbon.

These were transfer sheets supposedly printed on a cocoa butter layer (but when I looked at the ingredients on the ones I brought home - not cocoa butter). The transfer sheet was put on the sheet to be thermoformed - allowing any sort of shape to have the pattern on the inside.

IMG_0110.jpg.adbb429e19c9392329dc59e8df2641e1.jpg

 

IMG_0108.jpg.dda8b24170bf524377e5e13419dd95e5.jpg

 

IMG_0042.jpg.c8f049f792efc49a586b6fce23817b67.jpg

 

 

  • Like 1

Share this post


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

His photos on Instagram are totally photoshopped. He has a really good photographer, and a lot of enhancements. You can tell by the way the light reflects. Each chocolate shows a reflection at the perfect spot and the perfect shape, like these

 

 

I guess the question I have between yours and Teo's posts is: Are his photographs photos of chocolates that have been enhanced to look better, or are they completely fake and not techniques in chocolates at all?

Share this post


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

 

I guess the question I have between yours and Teo's posts is: Are his photographs photos of chocolates that have been enhanced to look better, or are they completely fake and not techniques in chocolates at all?

 

I tend to lean toward the latter. They look way to perfect and unreal for chocolate work. 

I could be wrong though 🤷‍♀️

  • Like 1

Share this post


Link to post
Share on other sites

Hi there.  I'm hoping you all would be kind enough to provide some tips and tricks for very very low-volume, molded bon-bons (think 1 tray mold).  I've been making my own 3-ingredient ~73% chocolate (1-2 lbs at a time every few months, just to break off a square after dinner for tasting, instead of cheese).  Never made candy but for a couple experiments in the past (both dipped, with visual results analogous to that of a pre-skooler drawing itself in front of a mountain and sun). This thread is full of amazing results, which eventually I'd like to try, but for now, sticking to something simple.

 

Having watched many videos of the process, the mess and waste give me the frights, and finding an efficient way to keep the tempered chocolate liquid, tempered, and warm while the shells chill in the fridge for a few minutes eludes me.

 

Thanks for any motivation, pep-talk, tips, and tricks.  I'm going to start easy, of course.

drawing.png


Edited by jedovaty (log)

Share this post


Link to post
Share on other sites
6 hours ago, jedovaty said:

Having watched many videos of the process, the mess and waste give me the frights


The mess can be prodigious until you figure out your own system to minimize it based on your workspace and equipment. If you're seeing a lot of actual waste in the videos you're watching, you need different videos. There's generally very little excess chocolate in the molding or dipping process that can't be reclaimed in some way. 

  • Like 3

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

Share this post


Link to post
Share on other sites

 

On 2/5/2020 at 1:20 PM, Tri2Cook said:


The mess can be prodigious until you figure out your own system to minimize it based on your workspace and equipment. If you're seeing a lot of actual waste in the videos you're watching, you need different videos. There's generally very little excess chocolate in the molding or dipping process that can't be reclaimed in some way. 

 

Great, I think I have the workflow and strategy mapped out in my head.  The challenging part is figuring out how to work with such a small batch, keep things tempered, and minimize "leftovers".  Tempering will likely be most difficult, as I have very little experience - I really struggled with it in the beginning with my chocolate bars, and before really getting any experience doing it, silk just made everything so easy.  Perhaps I shoudn't use my own chocolate and practice with the purchased stuff until I figure it out.

 

Also, how do I get salt or other decorations on top of the bon bon mold?  I'm concerned heating up just the top tip will screw up the tempering.  Hmmm.

Share this post


Link to post
Share on other sites
8 hours ago, jedovaty said:

Also, how do I get salt or other decorations on top of the bon bon mold?  I'm concerned heating up just the top tip will screw up the tempering.  Hmmm.

 

Replying to myself, what if I heat the salt in the oven? This might bring in enough residual heat and melt/stick to the top.  Of course, this won't work with other decorations, but for now, this'll work.  Or maybe molded bon bons just weren't made for topping decorations?

Share this post


Link to post
Share on other sites
21 minutes ago, jedovaty said:

 

Replying to myself, what if I heat the salt in the oven? This might bring in enough residual heat and melt/stick to the top.  Of course, this won't work with other decorations, but for now, this'll work.  Or maybe molded bon bons just weren't made for topping decorations?

How about putting it on while the bonbon is still wet. That works for enrobed bonbons.

 


Edited by Kerry Beal (log)

Share this post


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

How about putting it on while the bonbon is still wet. That works for enrobed bonbons.

 

I'm using molds, not dipping, so only the flat bottom is accessible.. can I just put the salt there?  Might make more sense since the tongue is there and would touch the salt first, kind of like the salted side of a pringle crisp :D

Share this post


Link to post
Share on other sites
2 hours ago, jedovaty said:

  Or maybe molded bon bons just weren't made for topping decorations?


this

 

but if you really want stuff on top of your bonbon, either put it in the mold first and glue it in place with a dot of chocolate before molding or glue garnish to the finished bonbon with a dot of chocolate. 
 

Or mix up your assortment with a few hand dipped pieces sprinkled while wet. 

Share this post


Link to post
Share on other sites

  • Similar Content

    • By CharTruff
      Hello! 
       
      I am doing some spring cleaning and am selling some of my used polycarbonate molds. I've attached pictures and dimensions below.  The mold prices do not include shipping fee. I will ship these via USPS priority mail. 
       
      For estimation purposes only, 4 - 5 molds can fit in a medium box and it costs $15.05 to ship. Please let me know if you have any questions.  
       
      Thank you. 
      Charlotte W. 





    • By eglies
      Hello everyone!
       
      I was wondering if anyone could help me out with these design attached?
       
      I manage to make it on the table somehow and then when trying it into the mould it just doesnt work  
       
      Any tips on this ?
       
      Thank you!!

    • By ptw1953
      I am wishing to purchase some black cocao butter, but it is scarcer than hobby-horse sh*te here in the UK. I do have some cocao butter, and some black fat-soluble powder. Tips and tricks for the making of black cocao butter at home would be most welcome...
       
      ptw1953
    • By La Vie Chocolat
      Beautiful day chocolate friends.
       
      I'm brand new here on the forum. Almost two years ago, I started making pralines in the Czech Republic. There are not many manufacturers and not at all those who work by hand. I have a big problem with cleaning the molds. I like to work cleanly, so I absolutely clean and polish alcohol before each batch of molds. I use my little helper for this - an accumulation screwdriver with an extension, which I made from a wine cork - it works perfectly. I apply clean make-up tampons and possibly alcohol to it.

      But now I have a lot of molds and manual cleaning is crazy. I bought an older dishwasher in a restaurant and I can't find a product (soap, detergent) that would well remove the remnants of chocolate from the sides of the molds and at the same time, of course, would not destroy the molds? Does anyone have any type or advice for any other cleaning machine, please?
       
      I bought a special product "Brillform", which is intended for rinsing already washed molds - it should ensure shine without polishing each tube, but first I have to get the chocolate away.
       
       Here is a link to my website and instagram, you can look at my work and I will be very happy and grateful for any advice and warnings on what I could improve, because there is no professional in the Czech Republic focused on pralines, so there is no one to learn from I teach myself by rehearsing and from great books, videos and watching the world's chocolatiers.
       
      Thank you again
    • By Vojta
      I successfully demold finished chocolate pralines. ??? I pour chocolate into cavities to form shells for my next pralines.  
      Question is simple: what is step 2.? Polish with cottom/ and alcohol/ wash in hot water/ use dishsoap/ do nothing/ somethig else? Does it depend if it was chocolate bar or praline/ if I used coloured CB or not? What if demolding was not that easy or successfull?
       
      I always washed in hot water with soft sponge and dish liquid. Dried, polished with cottom and used again. But I read I should clean my molds 1 or 2 times per year only! I thought residual fat will make demolding more difficult and inhibit shine.
       
      Where is the truth please? Whats correct?
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...