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.

gfron1

Andrey Dubovic online classes

Recommended Posts

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.

Share this post


Link to post
Share on other sites
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.

  • Like 1

Share this post


Link to post
Share on other sites
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! 

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites
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. :) 

Share this post


Link to post
Share on other sites
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!

Share this post


Link to post
Share on other sites
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.

 

Share this post


Link to post
Share on other sites
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).

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites
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...

Share this post


Link to post
Share on other sites

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)

Share this post


Link to post
Share on other sites
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?

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

My Cacao Barry moulds are white, but not solid? I can easily see colors and patterns if I have a light source behind it.

Share this post


Link to post
Share on other sites
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.

  • Like 1

Share this post


Link to post
Share on other sites

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!

  • Like 6

Share this post


Link to post
Share on other sites
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.

  • Like 1

Share this post


Link to post
Share on other sites

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

  • Like 1

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

  • Similar Content

    • By Ciordia9
      I've read some older threads on here about keeping your cocoa butter warm in a dehydrator. We picked up a NutriChef PKFD32 which was the closest we could find to a recommended one (2016/2018) and none of our bottles fit. Which had us ask--are people putting their bottles preset in here or are you using cups/transferring and cleaning your bottles over and over? Also if the PKFD32 isn't what we should be using, is there one generally people like now?
       
      We've grown up from cheap airbrushes to the Grex line and we're attempting to get much more serious about our airbrush techniques. It's been long enough. Any thoughts, tips, tricks, or considerations are greatly appreciated.
    • By eglies
      Hey guys!
       
      Im looking for the ultimate tool to make this design i have attached. 
      What do you guys recommend?
       
      Thanks!

    • By eglies
      Hello everyone!
       
      Id like your advise about freezing bonbons. 
       
      Lets say i would start to freeze my bonbons now in the summer for Christmas. Would they last for such an extended period of time?
      Also using natural colouring, would the colour remain as good when i open them up after a couple of months?
       
      Would be great to hear your thoughts and experiences on the matter  
      Thank you!
       
    • By eglies
      Hey guys!
       
      Ive been having some difficulty with Valhrona Milk 38%. It doesn't seem to temper like any other milk chocolate. 
      I melt the chocolate to 45C and then using the seeding technique i drop the temp down to 30C. 
      When at 30C it seems tempered but after a few minutes i start to see bad tempering results. 
       
      Is there something in particular about this chocolate that i should know about?
    • By pastrygirl
      My supplier decided that cocoa butter is now special order so I had to buy a case. And now I have an excessive amount of cocoa butter, anyone need any?  
       
      Cacao Barry cocoa butter pistoles with a best by date of April 2021   $66 for the 3 kg tub or $22 per kg plus shipping. 
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...