Choclate coating moulds? - Page 2

Burble · 13-11-2009, 16:39

If you need more and can wait for a mail order to arrive then I'd suggest Has Bean, particularly the El Bosque Red Bourbon.

Glaucus · 13-11-2009, 16:46

Quote:

Originally Posted by Jingo

I don't know exactly what it is, but I want one!

At the moment a hollow chocolate shell. Well actually I've eaten that.

It's a new dessert I've thought up. No idea how well it'll work. it's for Sunday.

Bitter dark chocolate and coffee truffle centre. Surround by a slightly sweet white chocolate cream (Hopping for texture of that of a light cheesecake) coated in dark chocolate. Sprinkled with Coffee praline (again never heard of it, so no idea if it will work) served with a coffee syrup.

Quote:

Originally Posted by Burble

If you need more and can wait for a mail order to arrive then I'd suggest Has Bean, particularly the El Bosque Red Bourbon.

It's for sunday, although if it works. It might become my signature dish then I will have to perfect it.

Jingo · 13-11-2009, 16:48

AH2 it all sounds great

- I love either Coffee or Lemon for post-meal nommage, I find anything but them doesn't quite cut through the pallette as well

I know it's a difficult job opportunity to fill, but if you must, send all taster samples to PO BOX Jingo...

Fayshun · 13-11-2009, 19:15

Quote:

Originally Posted by Jingo

I don't know exactly what it is, but I want one!

It looks like a pimp-my-snack-ed Rolo.

Glaucus · 15-11-2009, 23:36

Well it all went tits up.

Eating about 4 and I didn't bloody wake up till 1:50pm and I had to drive to sainsburys to get a leg of lamb.

Pulled the roast of a treat eating only 30mins late.

As for the dessert I had to scale the grandure back a lot. Got rid of the choclate cups, so glad I did, it would of just been tomuch.

Made a bitter coffee gnash and smothered it in white choclate cream. It was heavenly but sicly and I can certainly improve it a lot. didn't have time to do any praline or anything. Tried making sugar baskets. But Failed missrably. So I will be looking up some videos on how to do sugar work this week and attempt it again. \found the sugar was to runny or too thick and formed balls. So need to fine out how they get it to that stringy stage.

13-11-2009, 16:48	#13
Jingo Smother me in chocolate and eat flapjacks with it! Join Date: Sep 2008 Location: North Somerset Posts: 1,854	AH2 it all sounds great - I love either Coffee or Lemon for post-meal nommage, I find anything but them doesn't quite cut through the pallette as well I know it's a difficult job opportunity to fill, but if you must, send all taster samples to PO BOX Jingo... __________________

15-11-2009, 23:36	#15
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Well it all went tits up. Eating about 4 and I didn't bloody wake up till 1:50pm and I had to drive to sainsburys to get a leg of lamb. Pulled the roast of a treat eating only 30mins late. As for the dessert I had to scale the grandure back a lot. Got rid of the choclate cups, so glad I did, it would of just been tomuch. Made a bitter coffee gnash and smothered it in white choclate cream. It was heavenly but sicly and I can certainly improve it a lot. didn't have time to do any praline or anything. Tried making sugar baskets. But Failed missrably. So I will be looking up some videos on how to do sugar work this week and attempt it again. \found the sugar was to runny or too thick and formed balls. So need to fine out how they get it to that stringy stage. __________________

13-11-2009, 16:39	#11
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	If you need more and can wait for a mail order to arrive then I'd suggest Has Bean, particularly the El Bosque Red Bourbon.