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Discussion in 'Professional Pastry Chefs' started by foodpump, Mar 1, 2013.
Ballerina bunny, that is....
Holy Dang It FP!
I wish --I-- had talent like that. /img/vbsmilies/smilies/redface.gif
I wait all year long to see the chocolate bunnies.
You have certainly set my expectations to a new high, fp.
The Misses de' la TuTu have an attitude to rival any Rockett, ;-)
I see a little cotton tail peeping out as well as a seemingly cocky rooster in the back that I want to get a better look at.
My form is still sitting on the bar gathering dust.
Need to get a move on as I gots to make at least 7.
It's already almost that time of year?
that is soo awesome!!!! nothing like chocolate bunnies to bring smiles to faces.
After I bite the ears off (predictable) mine is slipped into a ziplock and stuck in my bedside table.
Sleepy time reading is always better with chocolate.
Ahhh... so you're one of them EARbiters huh?? Hmm curioser and curioser!!
Starting full bore into bunny production now, and still have a lot of minor bugs to work out. The ballerina bunny tends to crack right where the legs meet the skirt--the narrowest part of the mold. Normally I brush on one light layer of couverture, assemble the mold, then ladle in two succesive coats afterwards. Might have to "inject" choc. into the waist with a piping bag if I don't come up with a better solution.
The rooster is cute, and I like to make it, but it doesn't sell. Same thing with my European Santas, everyone confuses them with religious figures, and they don't sell well.
Main thing is I need classy packaging to sell. The nice stuff is over $2.50 per unit--almost as much as the cost of the choc., and customers don't realize or care how much packaging costs, but scream (delted) at the the cost of the fiished product. The labour involved in making and packaging is ignored by most people as well. Last year I had a stash of classy wine boxes for the figures, but that's used up
Still, I like to do them....