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Andrey Dubovic online classes

gfron1

By gfron1
in Pastry & Baking

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Tri2Cook

Tri2Cook

Posted
Posted

I don't know, I'm a fan of making the observer use their imagination a little bit every now and then. Besides, it got three (that we've seen so far) lessons out of one mold... so efficient too. 

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

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gfron1

gfron1

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Posted
1 hour ago, pastrygirl said:

I'm not buying this cacao pod "strawberry"  nonsense!

In his defense, he uses two different molds for the cacao and strawberry. Both are cacao but the one he uses for strawberry has wider sections so it pulls it off a little bit better. I was too cheap to buy the second mold.

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Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

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Kerry Beal

Kerry Beal

Posted
Posted
1 hour ago, gfron1 said:

In his defense, he uses two different molds for the cacao and strawberry. Both are cacao but the one he uses for strawberry has wider sections so it pulls it off a little bit better. I was too cheap to buy the second mold.

Wise - it’s tiny! 

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Jim D.

Jim D.

Posted
Posted
16 hours ago, Kerry Beal said:

Wise - it’s tiny! 

I really like the cocoa pod mold but find it too small to fit with my other molds. In looking around, I found one like it but a little wider/deeper and making a piece 10g in size (rather than 8). It's a Cacao-Barry mold and I got it from Chocolat-Chocolat.

www.santiagochocolates.com

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Rajala

Rajala

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Posted
25 minutes ago, curls said:

Here is a link to Chocolate World's moulds you can filter the list by World Chocolate Masters and Chef's signatures moulds to see a number of the moulds used in this course. This includes the design that @Jim D. asked about. https://www.chocolateworld.be/winkel/vormen/kadervormen#0

 

Wow, they got a new, kind of modern, website I guess? Haven't seen that. :) 

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curls

curls

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Posted
1 minute ago, Rajala said:

 

Wow, they got a new, kind of modern, website I guess? Haven't seen that. :) 

Yup, they have had it for a while. Quite an improvement on their old website!

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Kerry Beal

Kerry Beal

Posted
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8 hours ago, Jim D. said:

I really like the cocoa pod mold but find it too small to fit with my other molds. In looking around, I found one like it but a little wider/deeper and making a piece 10g in size (rather than 8). It's a Cacao-Barry mold and I got it from Chocolat-Chocolat.

I have a couple of those around the house - sort of kicking myself for buying the other one. Although the CCB molds aren't see through.

 

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Jim D.

Jim D.

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Posted
3 minutes ago, Kerry Beal said:

I have a couple of those around the house - sort of kicking myself for buying the other one. Although the CCB molds aren't see through.

 

That is bad news. I didn't know about that. Makes it really difficult to decorate, I would image (I've never used any of these--I assume it's white).

www.santiagochocolates.com

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Jim D.

Jim D.

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Posted
14 minutes ago, Kerry Beal said:

I have a couple of those around the house - sort of kicking myself for buying the other one. Although the CCB molds aren't see through.

 

When did you get yours? I just looked online and, according to L'Epicérie, Cacao Barry has recently switched from polycarbonate to clear tritan plastic. I'm hoping that may be the case with what I ordered.

www.santiagochocolates.com

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Kerry Beal

Kerry Beal

Posted
Posted
1 hour ago, Jim D. said:

When did you get yours? I just looked online and, according to L'Epicérie, Cacao Barry has recently switched from polycarbonate to clear tritan plastic. I'm hoping that may be the case with what I ordered.

Yeah - I've had them for years. White polycarbonate.

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Avachocolate

Avachocolate

Posted
Posted
3 hours ago, Jim D. said:

When did you get yours? I just looked online and, according to L'Epicérie, Cacao Barry has recently switched from polycarbonate to clear tritan plastic. I'm hoping that may be the case with what I ordered.

I just bought some new Cacao Barry molds (the half round snack bars)....now they are a clear plastic, the ones I used before were solid white...a friend of mine works for Cacao Barry and he said they had some manufacturing problems with the solid white material so they had to switch to the new material...

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Je33

Je33

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I found out the law changed recently and all the moulds will now be the clear material instead of the white as apparentlythe white is carcinogenic so dangerous for the makers ( fine for use)

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Kerry Beal

Kerry Beal

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Posted
9 minutes ago, Je33 said:

I found out the law changed recently and all the moulds will now be the clear material instead of the white as apparentlythe white is carcinogenic so dangerous for the makers ( fine for use)

Interesting. 

 

I'm hearing mixed reviews on the molds themselves. What do you think of them in use?

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Jim D.

Jim D.

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I would have thought Cacao Barry would have changed to a clear material long ago. It would be (will be?) very difficult to decorate a mold when you can't see the bottom of the cavities--just have to hope for the best. Dubovik's techniques require frequent inspection of how the project is going (as with spraying gradients). My cacao pod molds arrive in a few days--I'll report.

www.santiagochocolates.com

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Je33

Je33

Posted
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1 hour ago, Kerry Beal said:

Interesting. 

 

I'm hearing mixed reviews on the molds themselves. What do you think of them in use?

Personally I like them but mainly because I can partially see through them ( not totally clear) and they don't seem as brittle as the solid white ones ( i have both) as quite a few of them have cracked. It's very satisfying to see the chocolate contract when in the mould which you can't do woth the old version.

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Kerry Beal

Kerry Beal

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IMG_9887.thumb.jpg.1ef6f4176ee0d16455d1731fc9886bff.jpg

 

IMG_9890.thumb.jpg.01ff446652daacc8838a95c7e14dd38a.jpg

 

IMG_9898.thumb.jpg.4f12557d646177c6c7aa316537f010e5.jpg

 

Need to learn to cut the tape with an Xacto rather than scissors. And my gradients need work - of course I did them all the same day so some will need to be practiced again when I return from up north. But actually by teaching them - I learn them better!

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Jim D.

Jim D.

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Posted
19 minutes ago, Kerry Beal said:

 

 

IMG_9583.thumb.jpg.7eb941480810285bf038590f3ef33dd1.jpg

 

 

Graphite with stripe - sadly not graphite colored since I failed to read the instructions until after I made them.

 

Actually I think yours looks better than the one made by the instructor. The lighter gray makes the stripe show up much more clearly--and, after all, having the stripe is the whole point of this one.

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www.santiagochocolates.com

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Tri2Cook

Tri2Cook

Posted
Posted

Those are really nice. I especially like the granite look of the first one.

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

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