my vote - photoshop. You can make anything look smooth and perfect.

my vote - photoshop. You can make anything look smooth and perfect.

Well this is interesting (but you can hardly hear the guy because the background noise is so loud.) It's pretty cool to watch him in action anyway:

If you're in the Paris, New York City, Moscow, Tokyo, Beijing, or ShangHai, you can attend the Chocolate Shows
( www.chocolateshow.com ). I've been going for years, and love every minute of it.

The show features chocolate makers and vendors from around the world, along with demonstrations and samples made by famous chefs.

The show in NYC is always the second weekend in November. You can always find me, along the aisle, approximately 4th row back on the left. I'll be the one taking copious notes.

Bring food - they sell food at the venue, but it's expensive, and if you're going to sit in the demos all day, like I do, you will get hungry.

Seating at the demos is at a premium, so if possible, bring a buddy or make friends fast, so someone can save your seat when you go to the bathroom.

If you have any questions, don't hesitate to PM me.

Theresa

cool video bobwonderbuns.

I was asked to make some things for an event in mid-late October. Since I haven't quite gotten the tempering down pat (but I'm getting there!) I was wondering how far in advance I can make tempered chocolates.
While it is hot in the summer, I work in education and have a lighter schedule now. If I make things in August, and try to keep them in as cool a spot as possible, will they last until October? Or am I better off just practicing now and actually doing them closer to the date?

I was thinking of making filled chocolates (praline and cream centers) and then "tea cups". The saucer is from circles on a transfer sheet, and the cups are a shell from a mold. Then I'll fill them with mousse closer to the date and possibly add "steam" from piped chocolate.

Any other ideas?

Thanks in advance!

Due to seasonal temperature and humidity changes, I doubt you would be able to preserve the chocolates for 2 months. Candy companies can do it, because they add commercial preservatives to the chocolate to keep it from blooming over long time periods.

What method of tempering are you using?

Theresa

What about freezing? I have always wondered about that especially the ones with a cream center?? Could really save some time if that were pssible before the busy season!
Another question is --does the Gheradelli candy dip "bloom" like the tempered choc? I used it a lot last Christmas but never had it happen.

I don't use candy dip, so I can't help you there.

I suggest you do what you feel you need to do.

Theresa

I didn't know that there were many methods of tempering.
I bring 2/3 of the chocolate up to the required temp (don't know it off hand) and then add in the other 1/3 to cool it down. Once it has cooled I bring it up slightly and use.

I'm afraid that freezing it will cause moisture. Am I correct?

Heres my latest molded chocolates !

Oh, fiddle, those are so cool! Where did you get that mold? What did you fill them with?

Theresa

Hi Theresa! How are you?
Thanks so much ! I made these solid chocolate and used the peanut butter flavored choc on top! I was in a hurry to try them and didnt take time to make a filling LOL!
They can very easily be filled wih a truffle or cake pop type filling ..heres a link to where I got mine!
https://www.cakesnthings.com/scripts/prodView.asp?idproduct=9802

Well, they're just adorable. I checked the website, and they only have 1 left, so I e-mailed them and asked when they would be getting more.

I also saw some really cool silicone molds on their site. I have a sweet table to do for the upcoming Christening of our newest family member, so hopefully they'll get them in before then.

I'm doing well. I start back at school soon, cupcakes, painting with food color, and a wedding dress cake class, so look forward to some new pics from me in the gallery!

Thanks for the link!

Theresa

Thanks Theresa !
Oh I cant wait to see your new creations !!!

Just thought I'd tell you all to check out Albert Usters website. They are doing 3 day hands on classes in different locations. (one is also in OH but not posted yet) The class is with Ewald Notter and it's all about chocolate candies and show pieces.
I really want to go but don't know if I can swing the money for the class.
Thought I'd pass on the info though for all of you.

If anyone is watching for new flavor candy kisses,The ones in my area are called chocolate metlaways!
They have a smooth/soft chocolate center,not a big flavor contrast but very yummmy!

Sorry thats meltaways hehe!!

Hi Theresa!! Yep thats me Fiddle-fingers LOL!!!
Im not sure what to say they are really! At first they reminded me of the caramel filled kisses only in choc but without the streachy part hehe!
I just know they are good if you like choc/choc !

I just finished up the gourmet cake forum last week, still working on the 700 + pages of cupcakes and now chocolates. Yes!!

Haven't had a chance to get beyond 3 pages to find answers - computer has issues - I am wondering if anyone does truffles similar to See's candy. I like the flavored soft center truffles they make. Would you use the Lorann oils or other type of flavorings to add to the fondant. I have powdered fondant I was going to use for chocolate covered cherries as well as a recipe somewhere. Which would be a better choice?

Thanks

A choc forum sounds great. I encourage you to also look at some other forums such as chocolate alchemy, chocophilia, etc. These sites get really in depth about topics ranging from making your own choc from the bean to decorations. Jacques Torres has a tempering video on utube that is pretty good. If planning to attend a class I highly recommend bon bon and molded choc over sculptures. Sculpture is geared more for banquets and competition. I took the sculpture class at Notter's and while I now have the knowledge I often wish I had spent my $900 on a different class. Took this class 4 years ago and haven't made a sculpture since. Tempering is a method that takes practice, practice, practice. It can be done at home without problem. Just remember that you control the choc it doesn't control you. Even the greatest chocolatiers have issues with tempering at times. Great thing is you bake a cake and it doesn't come out you have to trash it but with choc you just re-temper. So try it and have fun!

more chocolates

Those are exactly the kind of pro chocolates I want to make mmoseley.
I really want to concentrate on chocolate and have loads to learn. Thanks for listing those other websites. I'm currently saving up for the World Pastry Forum for next year (hopefully)

Well I was getting ready to make chocolate items at work when a toilet busted in the back in the ladies bathroom and was gushing water everywhere. Dietary shares a wall so it didn't take long for it to make it's way in. AAA was called so hopefully everything will be back to normal soon.
Fun day So much for those chocolate dipped bananas and cherries.

Alright everyone wish me luck. Ewald Notter will be traveling to my area, doing a class for 3 full days on chocolate bon-bons and sculpture. It's only 30 minutes from my house. It's $830 though...yikes.
My work is trying to decide if they can chip in money. Cross your fingers that they can.
It will be almost impossible for me to take classes that I need to travel for anymore because of the kids.

Or I could just drug him and send him direct mail to you.

Cool, thanks for the link.
I'll have to check it out tomorrow though. I have to get into bed now so I can get up to work at 5 am. Blah.
I like working with chocolate so I really want to get better at it. I have some of the polycarbonate molds already, but would like more.
Between cake, pastries and chocolate I have to work to feed my addiction.