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Chocolate Band
Posted: 21 April 2009 10:50 AM   [ Ignore ]
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My first chocolate band. I have done the lattice band a few times but never tried the solid band. Here’s what it looked like.

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Posted: 21 April 2009 11:10 AM   [ Ignore ]   [ # 1 ]
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Wonderful job!!!  give us details on the cake please smile.

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Posted: 21 April 2009 11:13 AM   [ Ignore ]   [ # 2 ]
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wow good job!! It looks awesome!!

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Posted: 21 April 2009 11:41 AM   [ Ignore ]   [ # 3 ]
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Beautiful chocolate work - love that shine!  Ditto with Patricia - details please.

Annie

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Posted: 21 April 2009 12:29 PM   [ Ignore ]   [ # 4 ]
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Beautiful, Rozanne! I have been meaning to get to the lattice band and haven’t yet had time… One of these days…

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Posted: 21 April 2009 12:59 PM   [ Ignore ]   [ # 5 ]
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so how do you cut that? does it crack when you cut it? Or is it soft?

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Posted: 21 April 2009 02:22 PM   [ Ignore ]   [ # 6 ]
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Thank you for all the kind words. All the recipes are from TCB. Here are the details:
Genoise au chocolat filled with strawberry mousseline, frosted with chocolate chip chocolate mousseline. Wrapped with the chocolate band and topped with chocolate cigars, pink sugar pearls, dragees and drizzled with white chocolate.

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Posted: 21 April 2009 02:24 PM   [ Ignore ]   [ # 7 ]
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skiweaver9 - 21 April 2009 03:59 PM

so how do you cut that? does it crack when you cut it? Or is it soft?

Yes it cracks when it is cut. It is not soft because the chocolate is tempered. I served each piece of cake with piece of the chocolate band.

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Posted: 21 April 2009 02:49 PM   [ Ignore ]   [ # 8 ]
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It is a lovely cake. The chocolate band looks perfectly tempered—no bloom. I love how smooth and even it is. Did you make this for somebody’s birthday?

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Posted: 21 April 2009 04:04 PM   [ Ignore ]   [ # 9 ]
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To make the chocolate band, did you follow the directions in TCB exactly?  Any pointers you learned through the process?

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Posted: 21 April 2009 04:46 PM   [ Ignore ]   [ # 10 ]
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Beautiful!  Very artistic… I love all the details on the top too.  I can’t wait to hear the details and lessons learned.

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Posted: 21 April 2009 06:55 PM   [ Ignore ]   [ # 11 ]
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Rozanne - 21 April 2009 05:22 PM

Thank you for all the kind words. All the recipes are from TCB. Here are the details:
Genoise au chocolat filled with strawberry mousseline, frosted with chocolate chip chocolate mousseline. Wrapped with the chocolate band and topped with chocolate cigars, pink sugar pearls, dragees and drizzled with white chocolate.

Goodness gracious - sounds phenomenal!

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Posted: 21 April 2009 07:06 PM   [ Ignore ]   [ # 12 ]
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Rozanne, awesome!  nice photo, shine, cake, everything.

shall we name 2009, the year of chocolate shaping?

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Posted: 21 April 2009 07:58 PM   [ Ignore ]   [ # 13 ]
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Thank you again.
Christine, I made it for my aunt’s b’day.
Gia and Tammy, yes, I followed the directions in TCB to a T. One thing I want to mention is, make sure you apply the chocolate evenly onto the wax paper. The chocolate “sets” pretty fast so don’t wait too long before you wrap it around the cake. I used Lindt couverture.

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Posted: 21 April 2009 08:01 PM   [ Ignore ]   [ # 14 ]
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hectorwong - 21 April 2009 10:06 PM

Rozanne, awesome!  nice photo, shine, cake, everything.

shall we name 2009, the year of chocolate shaping?


Thank you Hector! 2009 - The Year of Chocolate Shaping. I love it! I am dying to try your chocolate rose so maybe I’ll give it a try before the end of 2009.  smile

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Posted: 21 April 2009 10:27 PM   [ Ignore ]   [ # 15 ]
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Beautiful cake Rozanne! And it sound so delicious!! Love the shine of the chocolate band, and the decorations on top.

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