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Post by sweettooth on Nov 14, 2006 7:44:53 GMT -5
Im looking for violet creams Recipe ( the fondent part) and tips on how to put it all together And the Crystalised sugar leaf on the top how do i make that? This is what my wife loves and to make up for all the money im spending on equipment im going to make some of these for her for Christmas. If you have made these please let me Know How you got on. Pictures would be great you don't see enough of them would love to see more Even the mistakes. Can anybody Help??? Regards Sweettooth
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Post by Alan on Nov 14, 2006 8:45:16 GMT -5
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Post by sweettooth on Nov 14, 2006 14:54:02 GMT -5
Hi Choco Luvah, I did try the link but no such luck yet! thanks for the response though Just in case people out there Haven't heard of this type of chocolate sweet Violet creams are like strawberry creams but with violet essence in the fondant. But im not sure how to make fondant thats slightly runny and then enrobe it in chocolate or using a mold Icould try but i was hoping someone might have this wonderful recipe rose creams are the same also but with rose essence. If you haven't tried these soft centred chocolates they are yummy And very popular in england. If you know how then please post it here on the Chocolate AQlchemy forum.
Regards
Sweetooth
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gap
Apprentice
Posts: 390
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Post by gap on Nov 14, 2006 17:09:29 GMT -5
Hi sweettooth, I have been wondering the same thing for my Christmas chocolate run. I asked on another forum at: forums.egullet.org/index.php?showtopic=94811From what I understand (and that's not much), the trick to making a "runny" centre seems to be using normal fondant and putting some invert sugar with it. Then enrobe your fondant centres. I think the idea is that over the next few days the invert sugar "breaks down" the fondant into a syrup. As for crystalised violets - you can buy them already made to drop on top. All that said I haven't tried making them myself yet. The problem for me is that invert sugar is not readily available in smaller packaging in my area. I am interested to hear if you or anyone else has more success than me (or modifications to my theory above).
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Post by chocdoc on Nov 14, 2006 19:38:55 GMT -5
The trick is to put invertase in the fondant rather than invert sugar. Invertase in an enzyme that converts the sugar to a liquid form over several days.
You make (or buy) plain fondant, add sufficient violet flavour to taste, add a couple of drops of invertase (available from CK - country kitchen) for a pound or so of fondant. Mold your chocolate shells, pipe in fondant mixture, let sit overnight to crust over before backing off the molds . The invertase won't start to invert the sugar until it is encased in chocolate and the air can't get at it.
I might suggest buying the candied violets, as making them may not give you as attractive an item (and it is tedious to make them). But basically you brush or dip violets in lightly beaten egg white mixed with a couple of tablespoons of water, dip in fine sugar and let sit for several days. Store in airtight containers.
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Post by Alan on Nov 14, 2006 19:41:10 GMT -5
Chocdoc,
Thanks for that. It is quite interesting!
CL
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Post by sweettooth on Nov 15, 2006 5:20:08 GMT -5
Thanks Gap, Chocdoc, Choco Luvah, I think ill have a bash at it now and post the results with pics. Could be a laugh these will be my first real chocolates that I've ever made. I think this is a great forum. You could spend a lot of money trying to find the right way of doing things So thanks again.
Regards
Sweettooth
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gap
Apprentice
Posts: 390
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Post by gap on Nov 16, 2006 23:25:08 GMT -5
Hi All,
what is invertase? Is it an invert sugar or something else? Is it a brandname?
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Post by Sebastian on Nov 17, 2006 7:05:36 GMT -5
it's an enzyme the cleaves sucrose into it's two smaller sugars
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Post by sweettooth on Nov 17, 2006 8:32:48 GMT -5
Hi Gap you can get it in bottles a few drops will work on 1lb of moist fondant ( Icing) and will turn it back in to smooth liquid once the chocolate has been enrobed. Ive found a great site Called Candyland. it sells invertase and other Handy ingredients for making chocolates look in the underline tab called... complete index then flavourings and you will find it!
regards
Sweettooth
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Post by sugaralchemy on Nov 17, 2006 17:59:08 GMT -5
If you've never made chocolate before, this is probably not a good starting point. Feel free to try, but more likely than not you will be unhappy with the results and it will just waste your time. I would hate to see you get frustrated and/or turned off to chocolate making because of attempting something like this. Start by mastering tempering, making a few more basic chocolates, etc. then move onto more complex things. You'll probably have fewer failures and learn more.
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gap
Apprentice
Posts: 390
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Post by gap on Nov 20, 2006 18:46:53 GMT -5
well, I managed to find Invertase at a local cake decorating shop and am going to give this a go as soon as the weather cools down a little (35 degrees cent. yesterday and similar today). Thanks to all participants for your help and I'll report back with results.
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Post by sweettooth on Nov 22, 2006 6:09:57 GMT -5
Thats Great Gap It will be good to hear your results. Im goimg to make afondant from scratch By Boiling sugar to 238 Soft ball adding either lemon juice or cream of tartar this apparently keeps the fondant softor runny depending on amount. Once it reaches temp you pour it out on slab then mix around using a figure of eight motion it should start turning white ish when it becomes tostiff to mix fold it in to a neat pile cover with a damp cloth and leave for 1 hr then store in an air tight container If you want to flavour it and colour add it just before you start to mix. let it cool a little before you start mixing! this is what i read. The practical will be later today Ill keep you posted.
Regards
Sweettooth
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Post by chocdoc on Nov 22, 2006 7:26:11 GMT -5
Don't be surprised if your arms get a bit sore doing this. You can also use your kitchenaid with the paddle.
Cook to 238, cool to 104 before you begin beating to encourage the formation of the fine crystals you want.
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Post by sweettooth on Nov 22, 2006 8:58:02 GMT -5
Oh How i wish i had read that before i started!!! What a mess Ive just made Lets just say fondant making the way i just tried would of been very funny if viewed by the general public. Sugar was setting to fast due to cold room and sugar was sticking to nearly everything before i had finshed. Shouted at the dog!( she seemed to be smiling!) got a bit stressed. Had a cup of tea! Anyway Chocdoc do you have a recipe using Icing sugar.... Bloody fondant! Sugaralchemy Warned me it could get Tricky!!!Ohhh well im not beaten yet. Yet!!
Regards
Sweettooth
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