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Post by cheebs on Oct 17, 2008 16:31:00 GMT -5
I'll start things off with some of my bonbons. If you don't have a way to host pictures send me a private message and I will reply with instructions. In this first picture, from left to right: Broken squares with crunchy pecan gianduja filling. Couverture: 60% San Marcos Guatemala. White chocolate domes with coffee essence ganache filling. The white choc is made with the natural cocoa butter from the video I posted a few days ago. Mayan glyph squares with a Cobanero chili and allspice ganache filling. Couverture: 70% Suchitepequez Guatemala In this second picture, from left to right, all couverture is 60% San Marcos Guatemala: Cool mint chocolate ganache Espresso cream White chocolate ganache infused with rose tea White chocolate Limoncello ganache Zacapa Centenario (only the best rum in the world!) dark chocolate ganache
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Post by FeralOne on Oct 19, 2008 2:01:00 GMT -5
Beautiful work Cheebs! I LOVE the purple ones, my favorite color. What do you use to paint the molds? Chili and allspice sounds interesting. I don't think I have seen that mix before. Are you selling your creations or is this just for fun? Do you have a site? (if you're selling...)
Andrea
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Post by cheebs on Oct 19, 2008 9:24:56 GMT -5
Beautiful work Cheebs! I LOVE the purple ones, my favorite color. What do you use to paint the molds? Chili and allspice sounds interesting. I don't think I have seen that mix before. Are you selling your creations or is this just for fun? Do you have a site? (if you're selling...) Andrea Thanks Andrea!!! I use colored cocoa butter to paint the molds, with different techniques. For the broken squares I used a fluffy sable brush. The cocoa butter is Pearl Purple from Chef Rubber. The mold is also from Chef Rubber although I just received Tomric's new mold supplement and it's there for $8 less than Chef Rubber. I am not yet selling my creations as a business, only have sold a few boxes to some lucky individuals LOL...still experimenting and practicing for a tasting I will have on Nov. 15. After that, I will start selling on a limited basis until I get my "mini-lab" up and going, which should be in time for the xmas rush. I also don't yet have a web site, though I do have the domains purchased (dantachocolate.com, net, org, biz and info) and will start working on it soon. Danta, btw, is the name of the largest known Maya pyramid, located at the archaeological site of El Mirador in northern Guatemala.
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Post by kellymon on Oct 19, 2008 17:34:36 GMT -5
Beautiful , really nice:) Each is a work of art, I especially like the Myan glyphs..... And a great idea to show our stuff. I'm just moving past basic bars, although I have been making a few molds of my own design, including a south american influence.... pics to come thanks for sharing your vids and the results. robert
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Post by Brad on Oct 22, 2008 23:23:37 GMT -5
Here are a couple of images from Choklat... Choklat Bars - Ocumare 70% Dark: Our Truffle Boxes: ;D
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Post by cheebs on Oct 23, 2008 9:22:17 GMT -5
Nice, Brad. Nice pics too! Are those chocolateworld molds?
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Post by reelchemist on Oct 23, 2008 17:36:17 GMT -5
You bar up well Brad, looking very sleak, it is a good ad for the tempering machine you use.
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Post by Brad on Oct 24, 2008 0:39:03 GMT -5
Thanks! I've been "preaching" a lot on this site. I figured it was about time I showed some of my work.
I appreciate the compliment.
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Post by cheebs on Nov 11, 2008 17:26:46 GMT -5
some more: 5 gram Mayan glyph squares. 60% Guatemala Costa Sur Rose tea infused white chocolate ganache dome.
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Post by Sebastian on Nov 11, 2008 20:14:49 GMT -5
nice work mate. i'll send you my address so you know where to send samples
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Post by kellymon on Jan 2, 2009 19:55:18 GMT -5
Hiya Folks, I just thought I would share a few pics of the chocolate bars and stuff that we have been making........ Obviously this is home made, and hand tempered. Nothing for sale, just a family friends thing..... The Chocolate Bars are 1 oz, more or less.... made from cacao beans purchased from John N at this site. Mostly cacao mass, just enough cacao butter and vegan organic suger to make the whole thing workable..... oh yeah, also a few % of roasted hazel nuts and some home dehydrated apples.... The cacao balm is kinda from a formulation from this forum, except that we used about 30% cacao butter, 30% local beeswax, and <40% sunflower seed oil. A few drops of citrus essential oil rounds it out nicely The buttons are about .1 oz and are a great way to share the joys of homemade chocolate Dontcha just love home made stuff?! Namaste, robert
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Post by kellymon on Jan 2, 2009 20:02:34 GMT -5
Here is a picture of the molds, masters and wood block stamps that I made to create the chocolate bars, buttons, and labels in the preceeding post. peace and respect, robert
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Post by cheebs on Jan 2, 2009 20:20:37 GMT -5
Nice work! Love the look and packaging. Home made stuff is basically all I give for the holidays, and everyone on my list was extremely happy that this year it was all chocolate. The bars in this shot I packaged for a chocolate writer (and sometime "reviewer" not sure she'd like to be called that) some people here may or may not know Her two-word critique? "Oh! (round eyes, pause, blink) Yum!"
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Post by kellymon on Jan 2, 2009 23:25:56 GMT -5
Mi amigo, su chocolate es muy fino. Compré gm 50 y el gm 5 envió a California. gracias. Pardon my Spanish Cheebs, I am but a student of the language. I have placed a small order through your website and look forward to tasting the product of your craft. ciao, Roberto
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Post by cheebs on Jan 3, 2009 8:41:21 GMT -5
I'm SO sorry Robert, I had to refund your payment, I have no idea how it got through, I guess the Paypal cart system isn't as good as they tout it to be. It was supposed to accept orders only from Guatemala at the moment. For now I can't export to the US as I don't yet have the necessary piles of paperwork. In all likelihood the order would never make it to you but be held up/"destroyed" at the entry point to the US. This is priority #1 for me for '09 and if all is relatively Murphy-free should be done by the end of Q1.
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