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curls

Easter 2019: chocolates, confections, and baking

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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:

 

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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:

 

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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?

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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!

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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.

 

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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

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16 hours ago, jbates said:

 

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These are wonderful, especially when in group, compliments!

 

 

 

Teo

 

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Teo

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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

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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:

 

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

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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.

 

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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.

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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):

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Homemade peeps: 

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

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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 ;) .

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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.  🙂

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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. 

 

 

 

 

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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

 


Teo

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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...

 

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

 

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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)...

 

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

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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. 

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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 :). 

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On ‎4‎/‎17‎/‎2019 at 6:23 PM, pastrygirl said:

 

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

Thanks for the tip @pastrygirl I picked up 15 bags and made some treats for my friends and went through so much I just called back and got their last 8 bags today!

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Camoflauge.jpeg

Feather Geos.jpeg

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On 4/16/2019 at 7:21 PM, tikidoc said:

if there was much residue, I would think you would not get a shine there on the finished piece...

 

Just want to report definitively that VinylEase tape leaves a residue in molds--a substantial residue. I don't know why this didn't happen the first time I used it, but it certainly did today. It took sitting overnight for the problem to be revealed. So much time wasted cutting it and sticking it on with multiple molds. It's not the tape's fault, of course, since it was not intended for this purpose.

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15 hours ago, Jim D. said:

 

Just want to report definitively that VinylEase tape leaves a residue in molds--a substantial residue. I don't know why this didn't happen the first time I used it, but it certainly did today. It took sitting overnight for the problem to be revealed. So much time wasted cutting it and sticking it on with multiple molds. It's not the tape's fault, of course, since it was not intended for this purpose.

 

That stinks.  But you've used the tape successfully before?  Masking tape can be hard to get off of things after several days, maybe sitting overnight was the problem and the adhesive cured or hardened.

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Regardless of what happened, I cannot take the risk of using that plastic again. I wanted a wider triangle, and VinylEase comes in sheets, so you can make the design whatever you want. But I had to put those four molds aside to be washed (someday), got out four clean ones (I knew that large purchase of custom molds would come in handy), found some 1.5" wide PVC (electrician's) tape, and it worked well. It kept the cocoa butter out almost as well as VinylEase, and left no detectable residue. So what's a day lost here and there, as long as there's a lesson learned?

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On 5/24/2019 at 12:18 PM, Jim D. said:

 

Just want to report definitively that VinylEase tape leaves a residue in molds--a substantial residue. I don't know why this didn't happen the first time I used it, but it certainly did today. It took sitting overnight for the problem to be revealed. So much time wasted cutting it and sticking it on with multiple molds. It's not the tape's fault, of course, since it was not intended for this purpose.

I found this tape on amazon, works well worth dome moulds

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      Once that's set, I flip over the top pot, and place it on my bottom pot.

      Voila! Now, I really have to make sure that the top pot won't slide around, so I stick a few bamboo skewers down through the middle and through the cardboard til it hits the bottom board. I use the side of my needlenose pliers to pound the skewer down through. Now starts my very favorite part of this whole thing.....details! I figured that using my silicone lace impression molds will make great detailing on the pots. Here's the one I'm going to use to detail the bottom pot:

      I dust the inside of the mold with cornstarch........then roll out a quick piece of fondant, and roughly press it in:

      Then I place the top piece of the silicone impression on top, and roll it like crazy with a rolling pin. With the top part of the impression still in place, I pull off as much of the excess as I can.

      Then I remove the top piece, and pull all the ragged edges back in......

      Then I brush a little water on the back of the piece, and adhere it to the pot. I keep making them until the pattern has gone all the way 'round.

      I use a different lace mold to make a pattern on the top pot. Now it's time to do the rims. When I did the lace impressions around the pots, I used fondant, because I needed the stretchability of it to conform easily to the shape of the pot. A little stretchiness in this case is good. But when it's time to do the rims, I don't want ANY stretching going on whatsoever.....I want uniformly thick and perfectly straight strips, so for this I'm going to use modeling chocolate, which of course has been colored the same color as the fondant. See the neato embossing on my strip? I found that little embossing wheel at Seattle Pottery Supply, believe it or not, and it was cheap too. The embossers are interchangeable and it came with about 10 different patterns! I rolled out my strip, then embossed the pattern twice (one next to the other) then used my pizza wheel to cut nice straight even edges. I made two top strips and two bottom strips....the bottom strips are just plain.

      And here are the pots with all their details.....

      These guys are going into the walk-in for a while while I work on the other details. Gotta make the baby! First I start with a styrofoam core. The reason for this is for stability and less weight. There was a time in my career when I thought I shouldn't use ANYTHING that wasn't edible, but talk about making life hard. I've made things out of solid modeling chocolate, but they were very heavy and hard to support. Then over the years, I realized that people really don't eat the decorations anyway (except for a few overzealous kids), so I decided to reduce my chocolate expenses and weight by using styrofoam to bulk things out more and more. I pat out a disk of flesh colored modeling chocolate, and place my styrofoam ball in the middle.

      Then I bring the edges up around the ball and squeeze the chocolate together so that no seams show. I stick a couple of skewers in it so that I can hold it in one hand and model it with the other. Then I manipulate it in my surgeon-scrubbed hands to model the face, add a little nose, eyes, mouth, ears, hair and of course, a dimple. The baby head needs to go somewhere while I work on other stuff.....oh, here's a good place.....right in the edge of my equipment box.

      I've been so good about taking pictures at nearly every step! But here's where I fail you.......when I get "in the zone"......meaning that I'm so intent on my little details....I sort of forget about the camera! Here's what I did in between this picture and the next two:
      *made the baby's shoulders and neck and arms out of modeling chocolate
      *sprinkled my cookie dirt inside the pots
      *dusted the centers of my flowers with luster and color, made the calyx's (sp?) and mounted *them on my green skewers
      *rolled modeling chocolate onto a skewer to form the umbrella stem
      *made the bottom banner and wrote on it
      *made the baby's flower bonnet
      I modeled the baby's neck and shoulders, then stuck that right on the top pot. Then I cut the skewers that are coming out of his head to the right length and pushed it down through the neck and shoulders.

      I placed the arms and formed the hands. I stuck my umbrella stem through the arm and down into the cake so there would be adequate support......but darn, I wasn't watching carefully, and the skewer came out of the side of the pot because my angle was a bit off. Oh well, I'll cover that up with a leaf. At least you can see where the umbrella stem is on the skewer. On top of the umbrella stem is a little half dome of modeling chocolate, to support the gumpaste umbrella. I dab a bit of melted white chocolate on that, and stick the umbrella on top. Now all I have to do is place my flowers, mount the banner, and put his little bonnet on.

      And here we have the finished product. It's sort of hard to read the banner....it says, "May Showers Bring Adorable Flowers". One thing I always seem to to do.....I'll shoot the picture of my finished cake and I'm always tired.....so I'm too lazy to find a good backdrop. Then I curse myself later when there's that yukky kitcheny background. God, in one picture I took, my cake had a dirty mop bucket behind it! All I can say is, thank god for Photoshop......I can always "fix" it later.
      It took me 8 hours to put this together and that's not counting all the prep I did the whole week prior. I don't think a whole lot of people realize the time that goes into this stuff.....and it's also why you don't see it very often.
      Anyway, the girl that's getting the baby shower has NO IDEA this is coming. Surprising her is going to be the best part!
      Fast forward to the next day. My boss's wife and I are bringing the box inside the house, then removing the cake from the box. Kids are dancing around us....."is that a CAKE? Is that a CAKE?" People gather round, and the girl who's getting the shower sees it and starts crying. She gives me a big hug and says "I don't know how to thank you!" I told her she just did.
      The shower went on, presents were opened, food was eaten, champagne was sipped.......and then.....it was time......the part that the kids almost couldn't wait for.....time to eat cake! Which of course, means, time to cut cake. And guess who gets to do it. Yep. Me. I don't have to cut my own cakes very often, and that's a good thing. Usually I'm nowhere in the vicinity when my cakes are cut and consumed.....I have only the memory of a photograph and my labor. This time I also do the deconstructing.....and I gotta say it was bittersweet. Especially since knowing it took me 8 hours to build it and only 15 minutes to take it apart. May I say.......wah? Yes. Wah. Luckily I'd had a couple glasses of Mumm's so my "pain" was numbed a bit.......
      Hope you all have enjoyed this bit of cake sculpting. Now back to our regular programming.......
    • By eglies
      Hi there, I’m looking for some interesting flavours for truffles. Any combination of filling and coating ideas? For lemon, dark ganache, orange and caramel example. 
      I also realised that when deciding to use ready made truffle shells filling needs to have a creamy texture. Any advice on this? 
    • 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. 





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