• 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 an account.

Skwerl

Chocolates with that showroom finish, 2004 - 2011

587 posts in this topic

Everyonce in a while I'll make chocolate 'cups' that way - allow the chocolate to harden on the baloon, then pop it (i've found that the balloons made in mexico work better than those from china - i'm not sure i want to know why...). Pipe out a 'handle' and use chocolate to 'glue' it to the cup, then fill the cup with a mousse or some such. Functional and edible, guests love it!

Share this post


Link to post
Share on other sites
Everyonce in a while I'll make chocolate 'cups' that way - allow the chocolate to harden on the baloon, then pop it (i've found that the balloons made in mexico work better than those from china - i'm not sure i want to know why...).  Pipe out a 'handle' and use chocolate to 'glue' it to the cup, then fill the cup with a mousse or some such.  Functional and edible, guests love it!

must be the amount of lead or antifreeze in the chinese balloons! :blink::raz:

Share this post


Link to post
Share on other sites
must be the amount of lead or antifreeze in the chinese balloons!  :blink:  :raz:

Actually, on a serious note, I was just wondering about that: are balloons designed to be inflated by mouth foodsafe by definition? Could you use them like this in a commercial operation, or would you have to source special "foodsafe rubber" balloons (no doubt at 10x the cost!).


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites
must be the amount of lead or antifreeze in the chinese balloons!   :blink:  :raz:

Actually, on a serious note, I was just wondering about that: are balloons designed to be inflated by mouth foodsafe by definition? Could you use them like this in a commercial operation, or would you have to source special "foodsafe rubber" balloons (no doubt at 10x the cost!).

And what about condoms - are they considered to be food safe?

Share this post


Link to post
Share on other sites

Hello. Just an update on those cooling marks. I waited a bit till the chocoalte started hardening and then I put in the fridge. They came out much better. There are still some slight marks but only trained eagle eyes can see those - Egulleters would notice them ...

Share this post


Link to post
Share on other sites

gallery_51392_4468_1104452.jpg

gallery_51392_4468_32782.jpg

My sister is in a professional photography program and she took pictures of my chocolates. These pictures were not touched up at all.

I have some others to post but I need to get them out of her camera!

Share this post


Link to post
Share on other sites

The cookie is icewine buttercream. The one on the far right with 1/2 blue the other choc is Earl Grey taken from "chocolate obsession", The heart next to the cookie is "rose" I used the rose oil sample I received from Amoretti(?). In the front is green chocolate drizzling down a (cherry) mould! This is mint buttercream (my 10 yr old,Ashley, her favourite). The bubbles, next to the mint buttercream is a champagne truffle, and to the left of that is a coconut ganache truffle.

Share this post


Link to post
Share on other sites

Hello everyone this is my very first post here on egullet!!!

I have been reading all your posts for the last few months very eagerly ( and have yet to make a dent in the baking forum threads, lol).

I have learned so much from you all, and feel very greatful to have you all as a resource, a veritable wealth of knowledge, thank you all.

Anyhow, I am a thoroughly addicted new chocolatier. I took a few workshops in the Fall, on Belgian chocolate making, and around the same time found you all, I have not looked back since.

Christmas was really fun time to experiment and make a fair number of gifts for family and friends around 500, good start.

The techniques I have seen in here as well as some of the great books I have in my collection now, Grewelling's and Wybauw's Great experience, have led to some fun experiences and lots of creative release in the kitchen.

Chocolate is great!!!!

I would love to make this new passion into a business too , one day soon.

I actually just got through my first Valentine's Day where I decided to try and sell some of my creations. WOW!!!

I was not prepared for the response, I spent a few 15hr days last week ( with my great wife's help) filling the avalanche of orders.

Boy does packaging chocolates ever take a long time, great experience though.

Anyway I really just thought this would be a great time to share a few of my chocolates, my babies, to the people who helped me get this far.

Well i can't figure out how to post pics? :angry:

If anyone can help i'll have my pictures up ASAP!!!

Peter

Share this post


Link to post
Share on other sites
...

Well i can't figure out how to post pics?  :angry:

If anyone can help i'll have my pictures up ASAP!!!

Peter

Don't feel bad... it's needlessly complicated. The topic you seek is here->ImageGullet Tips and Notes.


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

Share this post


Link to post
Share on other sites

Welcome!! Prairie girl! Your sister's photography is lovely!! I love your arrangement! Your 10 year old likes mint?! Mine likes crunchy things more! With Hazelnut paste and chocoalte and feulletine. All your things look and sound yummy!! Hmmm!!

Share this post


Link to post
Share on other sites
Hello everyone this is my very first post here on egullet!!!

I have been reading all your posts for the last few months very eagerly ( and have yet to make a dent in the baking forum threads, lol).

I have learned so much from you all, and feel very greatful to have you all as a resource, a veritable wealth of knowledge, thank you all.

Anyhow, I am a thoroughly addicted new chocolatier.  I took a few workshops in the Fall, on Belgian chocolate making, and around the same time found you all, I have not looked back since.

Christmas was really fun time to experiment and make a fair number of gifts for family and friends around 500, good start.

The techniques I have seen in here as well as some of the great books I have in my collection now, Grewelling's and Wybauw's Great experience, have led to some fun experiences and lots of creative release in the kitchen.

Chocolate is great!!!!

I would love to make this new passion into a business too , one day soon.

I actually just got through my first Valentine's Day where I decided to try and sell some of my creations.  WOW!!!

I was not prepared for the response, I spent a few 15hr days last week ( with my great wife's help) filling the avalanche of orders.

Boy does packaging chocolates ever take a long time, great experience though.

Anyway I really just thought this would be a great time to share a few of my chocolates, my babies,  to the people who helped me get this far.

Well i can't figure out how to post pics?  :angry:

If anyone can help i'll have my pictures up ASAP!!!

Peter

Welcome Peter. Can't wait to see your pictures.

Share this post


Link to post
Share on other sites

Here i go again to try and post my first pictures.

My Norman Love tribute

gallery_58557_5721_8785.jpg

Ahhhh i think it's working now.

This is my 1lb box for Valentine's day

gallery_58557_5721_68514.jpg

Here are some close ups of my babies

This one was with a magnetic mold, filled with blackberry fondant

gallery_58557_5721_4590.jpg

These are my soft caramels

gallery_58557_5721_34378.jpg

Share this post


Link to post
Share on other sites

Thanks to Gfron for helping me figure out how to post pics.

Here are a few more pictures.

This one was just painted into the mold, also a caramel

gallery_58557_5721_81667.jpg

I thought it was an interesting effect

My spackled peanut butter and hazelnut butter cups

gallery_58557_5721_100914.jpg

These are by far my favourite, sooo tasty

The effect my chocolate making has on my son Riley (hence Smiley Riley).

They make him delirious!!!

gallery_58557_5721_5428.jpg

Share this post


Link to post
Share on other sites

Huge respect.


“Do you not find that bacon, sausage, egg, chips, black pudding, beans, mushrooms, tomatoes, fried bread and a cup of tea; is a meal in itself really?” Hovis Presley.

Share this post


Link to post
Share on other sites

Very nice work, SR!


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

Share this post


Link to post
Share on other sites

Those are terrible! I see specs all over them! Oh wait, that's dust on my computer screen. There has to be a flaw somewhere - man, those are absolutely stunning. Be sure to post crap for us next time so we can feel better about ourselves. :wink:

Share this post


Link to post
Share on other sites
Those are terrible!  I see specs all over them!  Oh wait, that's dust on my computer screen.  There has to be a flaw somewhere - man, those are absolutely stunning.  Be sure to post crap for us next time so we can feel better about ourselves.  :wink:

Thanks :smile:

These are my nice ones, i've been practicing for 2 months.

The early ones were not near the same calibre.

Practice, practice, practice.

Share this post


Link to post
Share on other sites

Inspired by some beautiful Valentine's Day chocolates Truffle Guy posted in another thread, I experimented with some new-to-me techniques this past weekend. I have usually either used the airbrush or hand-decorated with a paint brush, so this was my first attempt at doing both. My brush strokes still need some work, but overall I'm pleased with the general idea...

gallery_7436_3666_203717.jpg

Are there specific brushes people have found work well for them? I picked up a bunch of random brushes, and as I get more focused on trying to get a certain effect, I find I often don't have quite the right brush, and i'm wondering what your favorites are.


Tammy's Tastings

Creating unique food and drink experiences

eGullet Foodblogs #1 and #2
Dinner for 40

Share this post


Link to post
Share on other sites
Inspired by some beautiful Valentine's Day chocolates Truffle Guy posted in another thread, I experimented with some new-to-me techniques this past weekend. I have usually either used the airbrush or hand-decorated with a paint brush, so this was my first attempt at doing both. My brush strokes still need some work, but overall I'm pleased with the general idea...

gallery_7436_3666_203717.jpg

Are there specific brushes people have found work well for them? I picked up a bunch of random brushes, and as I get more focused on trying to get a certain effect, I find I often don't have quite the right brush, and i'm wondering what your favorites are.

ttt for anybody's experiences. My techniques are purely airbrush or hand-decorated with paint brush and lustre dust (similar to the "Norman love tribute" above. If anybody has any tricks they'd like to share w ith 'splashing' or more detailed designs, I've love to hear them.

Share this post


Link to post
Share on other sites
Inspired by some beautiful Valentine's Day chocolates Truffle Guy posted in another thread, I experimented with some new-to-me techniques this past weekend. I have usually either used the airbrush or hand-decorated with a paint brush, so this was my first attempt at doing both. My brush strokes still need some work, but overall I'm pleased with the general idea...

gallery_7436_3666_203717.jpg

Are there specific brushes people have found work well for them? I picked up a bunch of random brushes, and as I get more focused on trying to get a certain effect, I find I often don't have quite the right brush, and i'm wondering what your favorites are.

ttt for anybody's experiences. My techniques are purely airbrush or hand-decorated with paint brush and lustre dust (similar to the "Norman love tribute" above. If anybody has any tricks they'd like to share w ith 'splashing' or more detailed designs, I've love to hear them.

Those are very nice!!

I too am just as curious as to how to do the different effects.

I just bought an airbrush and am waiting to unmold my first exeperiments.

I used a toothpick to dribble drops of cocoa butter, and also a stiff toothbrush to spackle the peanutbutter cups.

Any other ideas?

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By ChristysConfections
      Hi everyone!
       
      I hope I'm not posting in the wrong section. I am looking for recommendations on where to find a used/economically priced climate controlled (low humidity and refrigerated, but not too cold) chocolate display case as well as a regular refrigerated display case (bakery style). Something like this, but it doesn't need to be too fancy looking. I am living in Canada on the West Coast, so the closer to local, the better. I'm finding it very challenging to find something. I found and excellent deal on a couple of used ones in the USA, but the seller doesn't want to deal with the hassle of having it crated and shipped. I'm trying to keep up to date searching on the Ecole Chocolat graduate forum as well as The Chocolate Life classifieds. 
       
      Also, does anyone know if a smaller table-top type climates controlled chocolate display case exists? Or are the only options out there for larger models?
       
      Warm Regards,
      Christy
    • By Lam
      So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar. 


    • By ChocoMom
      Greetings all! 
      Quick question ...Has anyone used confectionery coating in ganache, and been successful?   I'd normally not do this, but I have a very dear friend who is allergic to chocolate. Her son is graduating from high school, and she hired me to do chocolates.   We'd all like for her to enjoy something from the selections at the reception.  The only pieces I can do for her without any chocolate derivatives is of the white chocolate variety.  So, white confectionery coating is the only alternative I can find to sub in. 
       
      Now, with the actual chocolates, I did a butter ganache with white chocolate, mango puree and coconut. (Tastes amazing, btw.)   If I do the same method with the softened butter, glucose; then mix in melted confectionery coating, will it harden up when I add the puree, or stay soft?   I tend to think it would be okay, but I absolute hate the idea of wasting that puree.  So, thought it best to ask here and see if this a disaster in the making- or a decent alternative...
      Thank you for any help and advice you're able to lend.  As always, your expertise is very much appreciated! 
      Andrea
    • By steveM
      I just started a new Craft Chocolate Company and am looking for a source for powdered whole milk on a small scale (3-5kg).  Any suggestions?
       
      Steve
    • By pastrygirl
      Some chocolate makers have incredibly intricate chocolate molds that boggle my mind.  How do they clean them?  Or do they not clean/polish them?  Or have an army of interns?  Or just do it perfectly every time and polishing molds is for suckers anyway?
       
       
      They are beautiful, but seem so very impractical.  What am I missing?
       
       
      The Soma is not bad, mostly thin lines, but the Askinosie ...
       
  • Recently Browsing   0 members

    No registered users viewing this page.