Chocolate Apprentice

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Edible Props

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I have never done anything quite like this for a show.  I have built a few props in my time.  Props are the things actors carry around and use in a play, full name:  properties.

For my students’ shows in the past I have built things to look like food:  a foam rubber three tiered chocolate brown birthday cake, double decker plaster ice cream cones and the occasional foam rubber and fabric chicken drumstick, but for this year’s play, I am creating something edible that will look as though it should never go near a person’s mouth. [Read more…]

Filed Under: Flavours and Textures, Technique Tagged With: Maltesers, pretzel, raisins

Edible “Artwork” – Fun with homemade transfer sheets

After spending a lovely afternoon talking to Adam Chandler, at Beta 5 Chocolates, last week, and thinking again how much their chocolates, topped with in house crafted transfer sheets, look like beautiful mosaic tiles, I am ready to have another go at making my own transfer sheets.

And because I want something safe and sturdy to enrobe, I am going to make homemade malt balls (turned into cubes) as the centres.   That would be Maltesers to those of us from Canada and many other countries, Whoppers to those who hail from the USA. [Read more…]

Filed Under: Chocolatiers, Flavours and Textures, Technique Tagged With: Beta 5, Cocoa Nymph, Horlick's, malt, Maltesers

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