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Sugar Art & Chocolate Treats

Sugar Sculpture

IMG_5738By Peter Gyorgyicsek

Wizbake

011 315 5715

 

 

 

Requirements

  • Sugar Lamp
  • Gas torch
  • Scissors
  • Sugar pump
  • Sugar dryer (hair dryer)
  • Wizbake sheet
  • Silicon sugar showpiece mould
  • Sugar cooking pot
  • Electric stove
  • Sugar gloves
  • Isomalt sugar
  • Food coloring

Instructions

  • Moulded Sugar Pieces:
    • Melt the Isomalt sugar over medium heat until it is clear in colour.
    • You may add colour to the Isomalt sugar at this stage, using any water based liquid colour.
    • Pour the Isomalt into the silicone moulds and set aside until the sugar is cold enough to take out of the mould.
    • With a chef’s gas torch, join together the moulded pieces of sugar by melting slightly at the point where you want to attach them. This is where you can use your creativity to position them as you like, to create a sculpture showpiece!
  • Blown Sugar:
    • To make the blown apple you need to use a sugar pump and a hair dryer.
    • Take approximately 50g of melted red sugar and attach it to the end of the sugar pump.
    • “Blow” the sugar carefully and mould to an apple shape while the sugar is warm.
    • Cool down the sugar with the sugar / hair dryer.
    • For assembly, choose the best place for the apple on your showpiece.
    • Stick the apple to the showpiece with a little piece of melted sugar and the gas torch.
    • Make sure that the showpiece has cooled down completely
  • Pulled Sugar Pieces:
    • Melt the ready cooked and coloured isomalt sugar under the sugar lamp until soft.
    • Use sugar gloves to pull the sugar for a maximum shine.
    • Using your hands you make the rose and leaves.
    • You may also use silicone moulds to create leaves.
    • To make the sugar ribbons choose three or four different coloured sugar pieces. Gently pull them into equal lengths of around 10cm and place them alongside each other and push to join together.
    • It is important that each colour is the same temperature.
    • You will need to cut the joined colours in half and once again place them alongside one another, thus now doubling the total number of colours.
    • Repeat this process 3 or 4 times.
    • Once you have done this you pull the warm sugar to create long and thin coloured ribbons.
    • Cut and shape the sugar ribbons and place them on the cooled sculpture to add interest and detail.

 

Homemade Chocolate

IMG_5771By Peter Gyorgyicsek

Wizbake

 011 315 5715

 

 

 

Requirements

  • Chocolate Transfer sheet
  • Chocolate scraper
  • Chocolate temper machine
  • Chocolate polycarbonate moulds
  • Dark chocolate 70%
  • Cinnamon powder
  • Smoked salt
  • Palette knife & spoon
  • Cutting knives
  • Chocolate thermometer
  • Marble stone slab
  • Different nuts and seeds
  • Dried fruits
  • Mixing bowl

Instructions

  1. Making a chocolate slab:
    1. Step 1:
    2. Place your dark chocolate in a bowl and melt it in a microwave stirring it throughout the process until all the pieces are melted.
    3. Step 2:
    4. Pour the chocolate into the polycarbonate moulds.Gently knock the container on the table to remove any possible air bubbles. Once the air bubblesare removed use you paletteknife to scrapeoff the excess chocolate.
    5. Step 3:
    6. Now you must decide what toppings you would like on your chocolate slabs. Sprinkle the toppings on the chocolate and allow to set for + -30 minutes.
  2. Chocolate Transfer Sheets:
    1. Step 1:
    2. Choose the transfer sheet you would like to use, make sure the shiny side is face down and the slightly matte surface is facing you.
    3. Step 2:
    4. Use your palette knife to spread the chocolate all over the transfer sheet. When it is almost set you can either roll the plastic and chocolate up or use a knife to cut patterns in the chocolate.
    5. Step 3:
    6. The chocolate needs to be set before you pull the sheet off from the chocolate. You will now be able to see your pretty design on your chocolate. You can also use the chocolate pieces to decorate cakes, ice cream and desserts.