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Kerry Beal

Confections! (2006-2012)

1,754 posts in this topic

RWood, very cute chocolates. My favorites are the pink hearts. What are the flavors?

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RWood, very cute chocolates. My favorites are the pink hearts. What are the flavors?

Thanks!

The hearts with pink are Passion Fruit, the dark red are Mexican Coffee, the rectangle with hearts and lines are Ginger, the rounds with pink are dark chocolate with vanilla bean, and the heart leaf is Raspberry. I also did dipped caramels with pink salt, but didn't post a picture.

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Playing around with various decorating techniques. Some far more successful than others. The chocolates are a yuzu ganache and a mango rum ganache.

yuzu ganache and mango rum ganache.jpg


Edited by curls (log)

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RWood, the chocolates look beautiful! Those transfers look festive without being cheesy. May I ask where you source them?

Thanks,

DianaM

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RWood, the chocolates look beautiful! Those transfers look festive without being cheesy. May I ask where you source them?

Thanks,

DianaM

Thanks! I believe I got some of the transfers from www.bakedeco.com. They have a large selection. Most of them are PCB transfers. I think they only sell them in large packs though.

Individual sheets I've found here. They told me they could sell me larger packs of them if needed.

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I checked out Bakedeco, and they have great stuff, plus I know they ship to Canada.

Thanks, RWood!

Diana

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Here is my Valentine's line-up! I got a new air compressor so I was finally able to do some airbrushing with my chocolates this time, yeah!

Valentine\

Clockwise from top left: Raspberry lavender, lime, kahlua and espresso, toasted coconut, cinnamon chipotle, and maple pecan caramel.

I wish I would have read the thread on maple caramels before setting out on that adventure, mine as well as others came out more grainy than I would have liked, but the flavor is nice, so I guess I'll take it!


Edited by YetiChocolates (log)

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I checked out Bakedeco, and they have great stuff, plus I know they ship to Canada.

Thanks, RWood!

Diana

You're welcome, glad it was of help

So, I finally had a chance to showcase my stuff at the Monterey Museum of Art last night. It was to try to get the catering company I work for on the list of caterers they use. This is a picture of my table set up. Pistachio and Chocolate Raspberry Macarons, Triple Chocolate Drop Cookies and assorted chocolates.

moma.jpg

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Very beautiful display, I love the slabs of marble, very clean looking.

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I hope everyone's had a good Valentine's Day! I hesitated to post, since everyone's chocolates look so amazing, but here we go.

My Palet d'Or filled with a simple dark choc butter ganache:

palet dor.jpg

White chocolate, bay leaf and vanilla bean ganache.

valentina.jpg


Edited by DianaM (log)

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RWood- this looks amazing, as usual!

DianaM- I love your pictures, and the palet d'or looks like it has a great texture

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My husband's business school had a chocolate & Wine tasting event sponsored by Hershey's, which I helped organize. Apart from the actual tastings (for which we chose Scharffen Berger and Dagoba chocolates), they sent me 6 lbs of chocolates beforehand, from which I made some chocolates:

The chocolate in he mail:

Small.JPG

PB&J chocolates before dipping:

SmallIMG_0920.JPG

I used Greweling's recipe for this, and the peanut butter/chocolate ratio was way too low, and I overtempered it, so the chocolate layer broke a bit from cutting

Chocolate in the event:

SmallIMG_0929.JPG

Caramel & 62% dark chocolate ganache, milk chocolate-Whiskey truffle logs, PB&J (raspberry PDF and Peanut butter Gianduja), decorated with raspberry powder and icing sugar

Chocolates brought by Hershey's:

SmallIMG_0942.JPG

and the tasting map:

SmallIMG_0946.JPG

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I hope everyone's had a good Valentine's Day! I hesitated to post, since everyone's chocolates look so amazing, but here we go.

I don't know why you're hesitating, those chocolates look amazing! Very elegant, nice work!

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YetiChocolates and lironp, thank you!

lironp, your dipping skills are great, those finished PB&J's look awesome!

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I have never posted before, but I really enjoy seeing pictures of everyone's chocolates so I thought I would share mine.

photo-3.JPG

photo-4.JPG

choc1.JPG


JB Chocolatier

www.jbchocolatier.com

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Thanks Kerry! Really enjoying eG. Love the sharing of knowledge.

Jenny


JB Chocolatier

www.jbchocolatier.com

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Jen - those are beautiful...out of interest, what flavors lurk underneath?

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Thanks Robert! The first is a blood Orange, 2nd is a Jalapeno, and 3rd is Irish cream.


JB Chocolatier

www.jbchocolatier.com

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Heres some watermelon candies I did today, just sort of had a hankering to pull some sugar.

Watermelon Candies 2.jpg

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Heres some watermelon candies I did today, just sort of had a hankering to pull some sugar.

That's what Barbara and I will do this week. Pull sugar. Those look lovely. The recipe comes from where, please?


Darienne

learn, learn, learn...

Cheers & Chocolates

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Its just from Chocolates and Confections. Lately I've been doubling the amount of glucose, it adds quite a bit to the shelf life, but otherwise the flavor and color is up to you.

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Thanks Minas6907. I have both Greweling books in my pile currently to find 'the' recipe which we'll make. I'll look in C&C next. Your confections are wonderful! :smile:


Darienne

learn, learn, learn...

Cheers & Chocolates

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