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:
Posts: 6090 | Location: FL | Registered: March 09, 2009
-- 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. --
Posts: 17994 | Location: New Mexico | Registered: October 14, 2005
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,
Posts: 6090 | Location: FL | Registered: March 09, 2009
Originally posted by ChicagoSigMan: 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.
Interesting, thanks for sharing. I better stick to steak for now.
Posts: 1809 | Location: North Cackalacky | Registered: September 09, 2007
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!
Posts: 1715 | Location: Tallahassee | Registered: August 22, 2004
SteakLob by Wayne Wilson, on Flickr