Large order

I have a large order that needs to go out Monday morning early. I have them ready to go. Here is a picture of them before putting them in the box. Each box has 9 pieces: Molten caramel, Marcona almond caramel, Gianduja, Lemon, Mayan, Hazelnut, Root beer, Beehive, & Fleur d'sel caramel. They look pretty good to me!!

More experimenting

White chocolate triangle mold with a lemon curd ganache

The "Beehive". A touch of wildflower honey topped with a honey ganache.

These are Orange and Strawberry ganaches in the shell mold.

Hazelnut ganache in the hazelnut mold with a dark chocolate stripe

You have seen these before, but they are multiplying. These will be my signature piece. A mint infused white chocolate ganache.

Molten caramel in the farfalla mold

Cinnamon ganache in the Maya mold, sprayed with a touch of yellow. One is in dark chocolate, the other milk.

CHOCOLOT

I have my domain name. www.sweetchocolot.com I don't have the page up yet, but that will be coming along soon.

Green Ones

Here is todays effort.

Swiping colors

No, I didn't steal them, just used a gloved finger to wipe or swipe the color in the molds. I used white and topaz yellow. I think it worked quite nicely, thank you. The mottled ones I used a cotton ball to apply the color. Tell me what you think.


This is my "Norman Love" impression. You will have to google him to know what I mean:-)


I am thinking I really like these.


These were made with the cotton ball. Different effect, but kind of cool.



I made these because I was filling some molds for a wedding order and I had extra filling. I didn't want to waaste it and I didn't have any shells ready, so I hurried and made these. I didn't have time to get the compressor running, so I just melted the color and swiped the molds, made the chocolate shells, filled them and closed the molds all in about 20 minutes.

Marcona almond caramels

Yesterday I made Marcona almond caramels. It is a new recipe where I caramelize the sugar and glucose before added the cream. It seems to make a very nicely flavored and textured caramel.




I don't dip the entire caramel because the nuts make the top irregular and it is hard to put a transfer sheet or texture sheet on it. If you look close, you will see that I dip the caramel up to the top, then just drizzle chocolate on top. I think I like the look. By dipping the bottom, it keeps the caramel from spreading.

Another experiment

Today I tried some different molding techniques. I made the shells yesterday, today I filled them, not as full as usual. My thought was to close the molds with extra chocolate and then cover the wet chocolate with caramelized hazelnuts. It turned out ok, but not as spectacular as I had hoped.



My other experiment was with the wiping of cocoa butter in the molds. I first used aztec orange and came back with white. I think I like the look, but need to work some more on technique.