Joined: Aug 08, 2008
Posts: 1320
Location: Scottsdale, AZ
Posted:
Fri Oct 24, 2008 8:54 pm
I love baking, but I'm a chocolate candy buff too. I'm hoping there are some other bi-lingual ladies of sweets out there! (bi-lingual is a joke, like chocolate and cake are two separate languages)
I thought it would be really nice to exchange recipes for truffles or fillings, talk about molds, packaging, techniques...
I need to buy a bunch of new holiday molds, and I know it's best to buy them now before the rush when prices go up. I'm on my favorite eBay store...
So, hopefully this topic picks up. If not, I tried! lol
Meemawfish Forum Addict
Joined: Apr 12, 2008
Posts: 704
Location: Thomson GA
Birthday: Jun 23
Posted:
Sat Oct 25, 2008 5:05 am
Well I second it. I love chocolate and my favorite is Hersey Hugs, kisses ,or just about anything that is milk chocolate. My husband loves the dark chocolate but I'm not much of a fan of that.
cakesbycathy Forum Addict
Joined: Aug 16, 2005
Posts: 795
Location: Cleveland, OH
Posted:
Sat Oct 25, 2008 5:16 am
Have you tried the candy making forum?
sayhellojana Forum Fanatic
Joined: Aug 08, 2008
Posts: 1320
Location: Scottsdale, AZ
Posted:
Sat Oct 25, 2008 2:31 pm
I took a peak in the candy making forum, but it seemed to be mostly cooked-sugar candy. I didn't see much about chocolates.
Has anyone ever made their own toffee to put into chocolates? I'm thinking that might be a fun filling to try this year. My question is, would you poor the hot mixtured directly into chocolate shells or would you let it cook, break it, and then stick it in? I've piped homemade marshmallow directly into shells, but thats not nearly as hot.
I also found a few molds on eBay I thought could be really nice gifts:
http://cgi.ebay.com/ws/eBayISA.....0289748025
that is a box, it has a flat lid you stick on top. you could fill it with truffles and write a message on the top or something, maybe tie a pretty holiday ribbon.
http://cgi.ebay.com/ws/eBayISA.....0256801806
I'm just really fond of the tie mold because I saw chocolates just like this at a fancy shoppe in NY, and love the idea of making my own at home.
fiddlesticks Forum SuperStar!
Joined: Aug 05, 2006
Posts: 4981
Location: Indiana
Posted:
Sat Oct 25, 2008 3:38 pm
sayhellojana. How do you make your choc shells ? Line a mold , paint the inside of a mini liner ?
gabbenmom Frequent Member
Joined: Jul 20, 2006
Posts: 412
Posted:
Sat Oct 25, 2008 3:38 pm
I would love to see some different truffle recipes! I want to make some! I would love to be able to copy the Lindt white choco ball truffles! That is pure heaven. I do have a choco covered cherry recipe. I will try to post it after work. I want to try white chocolate pumpkin truffles after Meemaw and everyone got me hooked on the new pumpkin kisses.... by the way....which are totally gone at both of our Targets!!!
Bring on the chocolate recipes!
playingwithsugar Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6310
Location: To All of You and your families, near and far.
Birthday: Nov 20
Posted:
Sat Oct 25, 2008 3:55 pm
Gee, we have threads on holiday goodies, pies, and now chocolate. Looks like the bosses are going to have to add a Confection Section to the forums!
Theresa
fiddlesticks Forum SuperStar!
Joined: Aug 05, 2006
Posts: 4981
Location: Indiana
Posted:
Sat Oct 25, 2008 3:57 pm
Theresa. Do you do choc,s to ?
jessfmaldonado Frequent Member
Joined: Feb 18, 2008
Posts: 397
Location: Florida
Birthday: Dec 02
Posted:
Sat Oct 25, 2008 4:12 pm
Ohhhh I'm in!!! Chocolate is how anyone gets me to be their bestest friend!!! lol You know before I had my first daughter I hated chocolate. After her.... Well let's just say I do not hate it and it shows!!!!!
I would love some new and exciting different truffle recipe. Well... any truffle recipe is exciting to me!!
Jessica
Last edited by jessfmaldonado on Sat Oct 25, 2008 4:15 pm; edited 1 time in total
playingwithsugar Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6310
Location: To All of You and your families, near and far.
Birthday: Nov 20
Posted:
Sat Oct 25, 2008 4:13 pm
Girlfriend -
I do it all, cake, cookies, pastry, chocolate! In fact, I was just at the French Culinary Institute last Saturday, for a demo in Chocolate Sculpting. Very interesting, and can't wait to get the materials to do a couple of centerpieces/serving pieces for the holidays.
The only thing I really need to take a full class in is hot sugar. I've played with it before, but there is always something to learn, no matter how much experience you have.
And it doesn't have to be anything with sugar, either. The weather today was rainy, so I experimented with dry rubs and barbecue sauces for ribs. I made a dry rub which has a slight accent of Chinese 5 Spice to it, and a barbecue sauce with pomegranate and honey (next time needs less pom, more honey and garlic).
Let's face it, if it's food, I'm there!
Theresa
fiddlesticks Forum SuperStar!
Joined: Aug 05, 2006
Posts: 4981
Location: Indiana
Posted:
Sat Oct 25, 2008 4:43 pm
Can you share how to dip the perfect looking choc? Some candies you just want a real round/smooth look to it with that little curly cue on top . Mine are ok/kinda sorta.Are those only the kind you fill a premade shell ? Or what ? Maybe you dont even do those .
playingwithsugar Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6310
Location: To All of You and your families, near and far.
Birthday: Nov 20
Posted:
Sat Oct 25, 2008 4:50 pm
I don't use pre-made shells, because I like to have control of the content of the chocolate, which you do not have if you buy pre-made. I have some polycarbonate molds which I bought a few years ago, for molding filled chocolates.
For truffles, I use a size 100 food scoop, then roll the ganache in my hands to smooth the edges (they're not supposed to be perfect), then dip them in tempered chocolate. I've been told that this size is too big, butthe size 100 scoop makes a perfect 2-bite truffle, which is what I like.
I use a chocolate fork, and allow them to drain off until the last drip falls into the bowl of chocolate. This gives me just enough shell for a nice snap, not too thick, not too thin.
If I'm rolling them in nuts or coconut afterward, I don't drain it off as much, so there's something for the "garnish" to stick to.
Theresa
fiddlesticks Forum SuperStar!
Joined: Aug 05, 2006
Posts: 4981
Location: Indiana
Posted:
Sat Oct 25, 2008 5:02 pm
Thanks ! I always find that what ever I dip with for some reson leaves lines in the ball. I have tried every dipping fork ,loop thingy etc and also a flat bottom. I let tem sit on a iece of archment after I dip .
What are,is polycarbonate molds ?? Thanks !
I'm in too! I started doing candy 30 years ago! I have a whole tub of molds. I'll try to dig up some of the filling recipes tomorrow to share. Way back I used to make my own lollies on Tinker Toy sticks so I could stand them up in the little tire shapes and make all different types of characters out of them using other candy and chocolate.
sayhellojana Forum Fanatic
Joined: Aug 08, 2008
Posts: 1320
Location: Scottsdale, AZ
Posted:
Sat Oct 25, 2008 5:49 pm
Fiddle- I use molds more often than not. I ladle tempered chocolate on into the mold and use something flat, a scrapper or a large spachula to wipe the excess off, then tip it and poor the chocolate out and scrap it off again. give it a little shake and it should be good.
What are ya'lls favorite filings? I like homemade marshmallow, nuts, coconut sauce/custard, ganache. And then I sometimes just flavor some chocolate with LorAnn oil and mix it with evaporated milk (like fudge) and use that as a filling.
I would love to try something with pumpkin - anyone have a recipe for that? I'd love to swap
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You cannot attach files in this forum You cannot download files in this forum
