• 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.

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?

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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)

Share this post


Link to post
Share on other sites

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

Thanks,

DianaM

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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

Thanks, RWood!

Diana

Share this post


Link to post
Share on other sites

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)

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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)

Share this post


Link to post
Share on other sites

RWood- this looks amazing, as usual!

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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!

Share this post


Link to post
Share on other sites

YetiChocolates and lironp, thank you!

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

Jenny


JB Chocolatier

www.jbchocolatier.com

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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


JB Chocolatier

www.jbchocolatier.com

Share this post


Link to post
Share on other sites

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

Watermelon Candies 2.jpg

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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

Share this post


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

  • Similar Content

    • By HeatherAvila
      Ideas on why enrobed marshmallows stored at room temp (68 deg F) have recrystallized sugar particles while the same batch of enrobed marshmallow stored airtight in a cooler (40 deg F) do not?
       
      I'm all ears!
       
      Thanks,
      Heather
    • By pastrygirl
      Do you ever end up with ganache that reminds you of extra-heavy mayo?  I was winging it today, testing batches that set up ok but grainy, then weirldy flexible. The 60% i usually use is 39% cocoa butter, but in this batch I used 72%, which is 45% fat.  I also made some other changes but was trying to keep a similar ratio of liquid to chocolate.  The 72% ganache is far thicker than the 60% ever is - it probably needs more cream or a splash of booze, right?  Arg, I should know this!
       
      I got annoyed and left the slab out to do whatever it will overnight - cross your fingers that it is either use-able or save-able tomorrow!
    • By minas6907
      Hey all, I got a question for you who make pate de fruit on a regular basis. I know it's quite simple to pour the finished pate de fruit into a frame, but does anyone here use a confectionery funnel to deposit them into forms? I'm asking because in Notters 'Art of the Chocolatier' it seems his primary way of making the jellies is to deposit the mixture into a flexipan, and his alternate method is to pour it into a frame. I'm wondering simply if anyone does/has done this before. The jellies seem to set quite quickly, and I'm not sure if you just need to be super fast with this or not. I want to try it, but shy away (I need to get appropriate forms first) because I keep feeling like I'll end up with half the mixture deposited and the other half solidified in the funnel. I assume warming the stainless funnel will aid the process, but I also assume that you have one attempt at this, and you cant rewarm the mixture as you would with fondant or gummies. Anyways, just a question I wanted to put out there. Thanks!
       
       
      Host's note: this is the second part of an extended topic that has been split in order to reduce load on our servers.  
      The first part is here: Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 1)
    • By elizabethnathan
      I buy pate de fruits whenever I find them, and particularly like these: http://www.recchiutichocolates.com/home.htm.
      Now I'd love to try making them. Any tips?
    • By Tennessee Cowboy
      I am planning to make Pistachio Ice Cream with broken up Pistachio Pralines as a mix in.  I tried it once, using the Jeni's Ice Cream recipe (roast and run 1 c pralines through the blender until smooth, then add to her normal mixture.  There is a discussion of the pistachio ice cream under new members forums.  On the Pralines, I have read all of the posts in this forum on Pecan Pralines--click below if you want to see all of the posts.
      My questions are:
      1.  In general, how should I adapt the pecan praline recipes for Pistachios?  I have attached a file with most of the different recipes from the generic pralines forum.  Is there any reason to think one would be better than the other, as applied to pralines?
      2.  Any particular pistachio roasting recipe you think would work well?  (I've purchased raw, unsalted)
      3.  To get more pistachio-related flavor, should I substitute Pistachio Extract for Vanilla Extract.  Do I substitute one-for-one?  
      4.  Is there a role for Pistachio Paste to impart a more intense Pistachio flavor?  If so, how?
      Praline-multiple recipes.docx
  • Recently Browsing   0 members

    No registered users viewing this page.