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

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. :)

Link to comment
Share on other sites

  • 1 month later...
2 hours ago, gfron1 said:

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

Screenshot_20200808-124406.thumb.png.bce7d07cc9313017c4428be03cb44fd7.png

 

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.

“Banana Boat” with a banana and Yuzu filling (to create the banana candy taste), it’s so delicious 😋  . . #bonbons #chocolateart #candyporn #friandises #friandise #comfortfood #patisserie #bonbonsart #art #foody #candybar #candybars #chocolatebars #feelgood #❤️

Edited by Jurjen (log)
  • Like 1
Link to comment
Share on other sites

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.

Link to comment
Share on other sites

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...

Link to comment
Share on other sites

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?

Link to comment
Share on other sites

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.

“Banana Boat” with a banana and Yuzu filling (to create the banana candy taste), it’s so delicious 😋  . . #bonbons #chocolateart #candyporn #friandises #friandise #comfortfood #patisserie #bonbonsart #art #foody #candybar #candybars #chocolatebars #feelgood #❤️

 

 

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

 

 

  • Like 2
Link to comment
Share on other sites

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?

Link to comment
Share on other sites

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?

Link to comment
Share on other sites

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 by pastrygirl (log)
Link to comment
Share on other sites

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.

 

 

  • Like 1
Link to comment
Share on other sites

IMG_1816.thumb.jpeg.a67e2f08551305987b590a65660e5e4f.jpeg

 

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. 

IMG_1817.jpeg

IMG_1818.jpeg

  • Like 3
Link to comment
Share on other sites

19 hours ago, lironp said:

image.thumb.png.d15f9f7a6c48da234f9c3b3794861ce7.png

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

Link to comment
Share on other sites

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.

  • Like 1
Link to comment
Share on other sites

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. 

 

 

Link to comment
Share on other sites

  • 1 month later...
On 8/8/2020 at 4:09 PM, Jurjen said:

 

“Banana Boat” with a banana and Yuzu filling (to create the banana candy taste), it’s so delicious 😋  . . #bonbons #chocolateart #candyporn #friandises #friandise #comfortfood #patisserie #bonbonsart #art #foody #candybar #candybars #chocolatebars #feelgood #❤️

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.

  • Like 3
Link to comment
Share on other sites

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.

  • Like 2
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...