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Chocolates with that showroom finish, 2004 - 2011

Skwerl

By Skwerl
in Pastry & Baking

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Sebastian

Sebastian

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Posted

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!

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alanamoana

alanamoana

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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:

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Chris Hennes

Chris Hennes

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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

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Kerry Beal

Kerry Beal

Posted
Posted
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?

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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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  • 3 weeks later...
prairiegirl

prairiegirl

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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.

Epiphanie Chocolate
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Smiley Riley

Smiley Riley

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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

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John DePaula

John DePaula

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...

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.”

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Kerry Beal

Kerry Beal

Posted
Posted
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.

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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Smiley Riley

Smiley Riley

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Posted

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

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Smiley Riley

Smiley Riley

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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

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gfron1

gfron1

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Posted

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:

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

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Smiley Riley

Smiley Riley

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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.

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tammylc

tammylc

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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

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ejw50

ejw50

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Posted
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.

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Smiley Riley

Smiley Riley

Posted
Posted
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?

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