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.

curls

Easter 2019: chocolates, confections, and baking

Recommended Posts

7 hours ago, jbates said:

Working on a bunch of stuff for my Easter charity sale at the office.

 

Some tasting bars made from TJs Ruby:

 

C14CC12D-85D2-4E04-93BD-B548F6FC7A2E.thumb.jpeg.4d94c19343bf3f66c05aa3ec9ba0a9c4.jpeg

 

I found the little mendiant/disc characters at Michael’s (US craft store), the missing third one is a bunny face. They were the lids in a small dough shaping kit for kids; threw away the dough and the containers.

 

And some milk tablets using Cacao Barry’s new mold for Ruby:

 

C1DA54D4-C69C-4447-BA1E-891039FC4EB1.thumb.jpeg.8526b49f794b308cf10f668ef643a385.jpeg

 

More to follow.

Very nice!

 

On the tasting bars, is that a magnetic mould? Did you fill the bars with anything or are they solid TJs Ruby?

 

I hadn't seen the Cacao Barry tablet mould, very cool. Did the mould work well? About how many grams per tablet?

Share this post


Link to post
Share on other sites
On ‎4‎/‎9‎/‎2019 at 4:49 AM, teonzo said:

 

If you have problems with static then you just need to put the mold in contact with a metal radiator. If you don't have a metal radiator in the kitchen (don't know what heating systems you use in the USA, sorry) then just put the mold in contact with anything that has a "grounding line" (don't know the technical term in English, sorry) to remove the static electricity. If you google "how to remove static" you'll find much better explanations than the ones I can try to write translating from Italian.

 

 

 

Teo

 

SO I tried to find something grounded in our house to rub the molds on and just could not come up with anything. We have central heat so our furnace is through a ducting system unlike the individual radiators in Europe. SO I got to thinking and came up with fabric softener sheets!  I don't know if you have these dryer sheets you throw in so your clothes don't come out with static cling. I rubbed it on the OUTSIDE of the mold and no more static!  

 

Thank for making me stop and think about finding a solution!

  • Like 3

Share this post


Link to post
Share on other sites
On ‎4‎/‎15‎/‎2019 at 2:20 AM, patris said:

 

The staffer you talked to steered you wrong! They still have quite a bit, but they moved it over near the baking stuff. I doubt I will be adding more to my stash, though... still haven’t used more than a couple packages.

 

04DC2D49-DEFA-477A-8492-7C065FF3F602.thumb.jpeg.c04c26486cc264c76f5c050e925cbb0d.jpeg

WHAT??!!!! Trader Joe sells Ruby Cocoa???!!!!! I wouldn't believe it had you not posted a photo for my own eyes! I haven't seen that at our store in the Seattle area now I have to go tomorrow to check it out!

How could we survive without TJ's or Costco, LOL

  • Like 1

Share this post


Link to post
Share on other sites
16 hours ago, jbates said:

 

C1DA54D4-C69C-4447-BA1E-891039FC4EB1.thumb.jpeg.8526b49f794b308cf10f668ef643a385.jpeg

 

These are wonderful, especially when in group, compliments!

 

 

 

Teo

 

  • Thanks 1

Share this post


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

The unfortunate thing with the CW1906 is that there’s only two cavities per mold. If they were the wider 175mm size then there could have been 3 or 4. I bought 6, but I probably will have to buy a bunch more so I can decorate the entire batch all at once.

 

The snacking bar is magnetic and it’s 100% ruby. It’s the Chocolate World 1000L37, $50 each at the moment. https://www.pastrychefsboutique.com/CHOCOLATE/Chocolate-Molds/polycarbonate-chocolate-molds/bars-napolitains-molds/chocolate-world-cw1000l37-magnetic-polycarbonate-chocolate-mold-rectangular-bar-80x13x10-mm-1x10-pc-11gr-275x135x24-mm-bars-napo

  • Like 1

Share this post


Link to post
Share on other sites
5 hours ago, A Polderman said:

WHAT??!!!! Trader Joe sells Ruby Cocoa???!!!!! I wouldn't believe it had you not posted a photo for my own eyes! I haven't seen that at our store in the Seattle area now I have to go tomorrow to check it out!

How could we survive without TJ's or Costco, LOL

I drove around to all of the TJs in my local area (6 or 7) before Valentine’s Day, and managed to find a few at each store, and finally a big stash half-hidden at one of them. So I started with about 30 bags to play with (but some went into the chef for “testing”). I’ve been using it for Easter as well, made up a few bigger bars using the CW1936 mold and some maple candied nuts:

 

6FACD1C5-5B21-447C-8E29-902A5957F635.thumb.jpeg.f684ced3880a269cbc5f72d51cd93c15.jpeg

 

(Couldn’t get rid of all the glare from the bags)

  • Like 2

Share this post


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

I drove around to all of the TJs in my local area (6 or 7) before Valentine’s Day, and managed to find a few at each store, and finally a big stash half-hidden at one of them. So I started with about 30 bags to play with (but some went into the chef for “testing”). I’ve been using it for Easter as well, made up a few bigger bars using the CW1936 mold and some maple candied nuts:

 

6FACD1C5-5B21-447C-8E29-902A5957F635.thumb.jpeg.f684ced3880a269cbc5f72d51cd93c15.jpeg

 

(Couldn’t get rid of all the glare from the bags)

SO went to TJ's to see if our store had any and they apparently are a SPECIAL PURCHASE and NO LONGER available for order so if you see them at your store, get them!

Called outlining stores and all are sold out in the eastside Seattle area.

 

  • Sad 1

Share this post


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

SO went to TJ's to see if our store had any and they apparently are a SPECIAL PURCHASE and NO LONGER available for order so if you see them at your store, get them!

Called outlining stores and all are sold out in the eastside Seattle area.

 

 

I have seen it at the West Seattle TJ, though I can't say exactly how recently.

Share this post


Link to post
Share on other sites

I’m still working on Easter, you know, since it’s 5:00 p.m. on Saturday, but in the meantime: 

 

Pastel macarons (coconut ganache with pineapple jam, milk chocolate passionfruit ganache, dark chocolate ganache, spumoni, dark chocolate with cherry jam, and pistachio cherry):

0EC33B66-F405-4872-AE75-97E4B934CF5F.thumb.jpeg.2371992a8e0e508ea03384d48dbe5c2a.jpeg

 

Homemade peeps: 

CD458554-3C09-40A8-B132-D1223DA338C3.thumb.jpeg.adb566106d852d09e147b2ca0d779779.jpeg

 

Bonbons (lemon meringue, key lime, grapefruit, s’mores, and speculoos praliné):

ED8D9FF6-A5FE-4199-A29B-20E9B606EC14.thumb.jpeg.e53d4d9cccf013cbc226f0e194dc16eb.jpeg

 

Cross your our fingers I can get my first ever big eggs filled and assembled and my first ever mini entremets/petits gateaux finished by tomorrow ;) .

  • Like 11

Share this post


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

They’re already gone! We used them as a bit of a fundraiser for my kids’ camp fees :) .

 

Next time! ;)  

Drat! I should have spoken up sooner. At least they went to a good cause.  🙂

  • Like 1

Share this post


Link to post
Share on other sites

Always inspiring to read and see pictures from so many talented people.

 

We are two Norwegians who still have this as a hobby, but are expanding bit by bit. For this Easter, we got inspired by Europe’s political hot topic (and I have to say also mainly by my English wife’s idea) to make the Br-Eggs-It. It was a 12 cm (almost 5”) milk chocolate egg filled with four smaller egg varieties:

“The passionate English rose” (England): Ruby and Valrhona Inspiration passionfruit

“Scotch egg” (Scotland): Milk Chocolate with a cream egg filling (our version of the Cadburry Creme egg)

”Dragon egg (Wales, who has the dragon in their flag): Valrhona Blonde chocolate 

“Irish cream” (Ireland): Dark chocolate with Bailey ganache (we tried first to make the little egg look like a pint of Guinness)

 

For some reason the Norwegians didn’t quite pick up the pun, so most of the production was sold to ex-pats living in our town. 

 

 

 

 

E13C1C94-A0A5-4939-B709-4C2CA4C790E9.jpeg

534E6565-DCDE-4A9C-B3AA-AE9203937186.jpeg

  • Like 7

Share this post


Link to post
Share on other sites
12 hours ago, Corny said:

For some reason the Norwegians didn’t quite pick up the pun, so most of the production was sold to ex-pats living in our town. 

 

Great stuff, especially the chicken card!

 

 

 

Teo

 

Share this post


Link to post
Share on other sites

Three pages and no hot cross buns?!? 😲

 

I made a couple of batches this year. The first, from Lyle's, seem to garner plenty of Insta-hype so I thought I'd give them a try.

 

1109146460_HotCrossLyles.thumb.jpg.f2a77c481a261ffd4749542b89b0f1b3.jpg

 

They were fine, without rocking my world...

 

572261622_HotCrossLylesSlice.thumb.jpg.54cc6cb75a83341f66a7575c915d5e21.jpg

 

So I made Thomas Keller's, which uses quite an enriched dough...

 

773675271_HotCrossKeller.thumb.jpg.eb4609981483a0ac2d4eec9d47643b99.jpg

 

I should have proofed them closer together for a bit more height and less spread. Oops.

 

Bizarrely, he doesn't spice the dough, so I rectified that error (sorry Mr Keller). He's also a bit stingy with the dried fruit, so more of that went in plus some stem ginger (candied ginger)...

 

1410547165_HotCrossKellerSlice.thumb.jpg.b339c557de8f7965c3be5d0022aeb1fc.jpg

 

And I don't usually bother with the icing, but decided to dress one for the good folks at eGullet. 😀 Happy Easter.

  • Like 8
  • Delicious 1

Share this post


Link to post
Share on other sites

Easter, Take 2. 

 

Eggs on little nests ears filled with hand-panned caramelized hazelnuts and caramel bits, chocolate covered sponge toffee, and homemade marshmallow peeps. 

969E84B4-6CEA-49CC-A613-86ECF277B40C.thumb.jpeg.4c4b3771e943f7158e1bb2b417a5e52c.jpeg

 

Carrot cake entremet. They were a bit small for entremets but a bit big for petite gateaux. I just took a class from Ramon Morató and he made 4 entremet. I wanted to see if I could do something even a little bit similar at home. I used cookie cutter rings because I don’t have pastry or cake rings. Cream cheese mousse, speculoos mousse, carrot gelée, hazelnut cake, spiced biscuit. So many issues, but overall really yummy :). 

B7A48883-F48C-46C5-B61E-4A63CD626F8A.thumb.jpeg.a031971f8c07381e3fe13ff669cda2f0.jpeg622616AC-DA08-4AA0-921B-488C9C71E0CB.thumb.jpeg.0656e3fe91eb0b74694a257a54e48c9e.jpeg85DF0A24-E1C0-4F44-A293-1EB4A584C4D8.thumb.jpeg.9ac9a4429e1369daf56cc326aaef7f3f.jpeg

  • Like 8
  • Delicious 3

Share this post


Link to post
Share on other sites

  • Similar Content

    • By eglies
      I have just started my own chocolaterie. We opened two weeks ago, we are only online business. It’s 15 days before Easter here. I have produced Bonbons but don’t know if it’s enough. I have budgeted for this but nobody can tell me how it will go right? I’m scared we won’t cope with last minute orders that week...
    • By tinyragebaking
      Hi everyone! 

      I  lurk more often than post but I love this website! I've been dabbling in making bon bons and I wanted to ask if anybody here knew of any couverture dairy-free chocolates? One of my good friends is getting married and I would love to surprise her with some bon bons, but she has a severe allergy to caesin (so much so that if there's cross contamination with other food, she risks going to anaphylactic shock).  I'd appreciate any help or suggestions

      Here's a photo of some of the stuff I've been having fun with.  I did from left to right an olive oil and thyme center, raspberry and green tea, and blueberry ginger! 

       

    • By eglies
      hi everyone, 
       
      Another problem occurred with our caramel recipe for our bonbons. I had a perfect texture using my recipe for 32 cavities and when I multiplied that by 2 the caramel was a completely different texture and very runny.
       
      Any suggestions why this happened?
      Thank you
    • By Jim D.
      I have an opportunity to obtain (without a trip to NYC, where everything appears available) some hard-to-find liqueurs or brandies for my chocolate work, primarily in ganaches. I already have a poire Williams eau-de-vie and a framboise one as well. I have German kirschwasser but am getting low on that, so am thinking of getting more while I have this chance. For new ones, I'm thinking primarily of apricot. I have heard there are some wonderful European apricot brandies/liqueurs, but don't know which really taste of apricots and are worth purchasing. And the other flavor I would like is a strawberry brandy or liqueur. Online I've found Dolceterra Marcati wild strawberries liqueur and Drillaut strawberry liqueur but know nothing about either. I lean more toward a liqueur/cordial than eau-de-vie because sometimes I think the latter does not always taste specifically of the fruit.
       
      Any guidance would be much appreciated, including ideas for fruits I haven't mentioned.
  • Recently Browsing   0 members

    No registered users viewing this page.

×