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eh-TEE-oh-clez |
Ya sure that's korean? Looks like a Vietnamese banh mi...complete with the cilantro and pickled carrots & radish. Even got the boba drink in the back. | |||
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| Member |
Nope, you're totally right. We were just talking about this Korean place here back in Atlanta and my brain totally ran with it while posting this. This was Le Bakery in Biloxi. | |||
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Now in Florida |
I am a trained chocolatier. Maybe when I retire, I'll make a business out of it, but for now, I just do these for fun and give them away as fast as I can so I don't eat them all. White chocolate pistachio gianduja with morello cherry compote in dark chocolate:  Apple cider caramel with Vanilla Cinnamon ganache in milk chocolate:  Mango Bellini (Mango jelly with a prosecco ganache) and Creme Brulee (Vanilla citrus ganache with burnt sugar flakes) both in white chocolate:  | |||
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| Member |
^^^^ Those are works of art!  ...that I will support and defend... | |||
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| eh-TEE-oh-clez |
Those look awesome, | |||
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Spread the Disease |
A trained chocolatier? Do I sense a karma coming??? ________________________________________ -- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. -- | |||
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Member |
I don't normally have interest in "sweets" but those are awesome! They are not simple ingredients either. How is the top/cover created? | |||
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Member |
ChicagoSigMan It's a masterpiece, sir! Especially liked the "White chocolate pistachio gianduja with morello cherry compote in dark chocolate"   Sorry could not resist  | |||
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Member |
We can only pray! (I'd say "hope" but that isn't enough intensity) If you really want something you'll find a way ... ... if you don't you'll find an excuse. I'm really not a "kid" anymore ... but I haven't grown up yet either  | |||
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| Now in Florida |
Thanks all. I'll try to do a karma. The problem is shipping....it has to go expedited and if it's going to anywhere warm, it needs to be insulated and shipped with coldpaks. I just don't have the right packaging to make sure they arrive in good shape. I'll try to figure something out. The shells are decorated with colored cocoa butter applied with different techniques: airbrush, paintbrush, sponge, fingers, etc. The work flow is to decorate the mold, then fill the molds with chocolate, then drain to create the hollow shell, ad the filling, then pour more chocolate on the mold to create the bottom of the bonbon. The chocolate contracts as it hardens (as long as it's well tempered), so you just turn the mold over and the candies fall out.This message has been edited. Last edited by: ChicagoSigMan, | |||
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| Member |
Interesting, thanks for sharing. I better stick to steak for now. | |||
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Told cops where to go for over 29 years… |
New camera and lens, Canon M5 mirrorless and 22mm f2 lens christened it with today's lunch at Mod Pizza...  What part of "...Shall not be infringed" don't you understand???  | |||
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| Member |
The first (easy) dinner   | |||
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| Member |
Mushroom soup today:   | |||
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| Member |
Russian pancakes with salmon.  | |||
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| Little ray of sunshine  |
ChicagoSigMan, those are impressive. Great work. The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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Glorious SPAM! |
No where near the art you guys put out, but this morning's breakfast. Pizza on the grill. (normally when the grill is my canvas, SPAM is my medium).     | |||
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| Oh stewardess, I speak jive.  |
ChicagoSigMan, those look and sound amazing. Very well done, sir. | |||
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Vicariously Tactical |
How about hospital food? Florida Hospital at Celebration. It actually wasn't bad, but when I saw the bill I realized those must have been 500 bucks a plate!      | |||
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| Told cops where to go for over 29 years… |
Date night dinner last weekend...  SteakLob by Wayne Wilson, on FlickrWhat part of "...Shall not be infringed" don't you understand??? | |||
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