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Cappuccino Time!

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  • Cappuccino Time!

    My best effort to date have been working on this baby for about 6 months.
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    Last edited by reedburg; 16 October 2012, 04:58 PM. Reason: wouldn't hurt to actually upload a pic, i guess ;)

  • #2
    it is pretty congrats. I cannot even draw a heart.... congrats

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    • #3
      Very. Very. Nice. I love the definition gained from adding the chocolate powder. I wish I could pour something like that.

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      • #4
        Get your milk texture right, a bit of technique and away you go, ..........did I say get the milk right?........8-)

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        • #5
          I was in a bit of a hurry when I wrote the previous post.
          Should've taken the time to compliment reedburg on such a nice job, great definition and beautiful symmetry. Awesome!

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          • #6
            That looks awesome. Need heps more practice before I get there.

            May I ask what choc you are using. I have tried some Belgian powder I got from the market and found it was dissolving the froth and making it bubble. I have some mofo chocolate as well (for making hot choc) and that too seems to make the froth bubble.

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            • #7
              Originally posted by ogip View Post
              That looks awesome. Need heps more practice before I get there.

              May I ask what choc you are using. I have tried some Belgian powder I got from the market and found it was dissolving the froth and making it bubble. I have some mofo chocolate as well (for making hot choc) and that too seems to make the froth bubble.
              hey ogip,

              it's just cruddy cadbury cocoa


              also, thanks everybody for the feedback!!

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              • #8
                Cappuccino Time!

                Reedburg - what's your technique to incorporate the choc powder? Mine always forms ugly looking clumps...

                Care to post a little walk through?

                Cheers

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                • #9
                  That's some good work right there!

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