I've had such fun making Chocolate Covered Chocolates and Coconut Snowball Truffles the past couple of weeks, and along the way I've had adventures.
You wouldn't believe the mess I made trying to figure out how to dip chocolates properly.
But they got done, and don't look too bad if I say so myself.
I'm bringing the Cherry ones with me on Friday to a gathering, we're doing a Christmas gift exchange. But the cherries aren't a gift, they are there to share with everyone.
One of the adventures I had in the kitchen was some chocolate 'seizing' up on me. Somehow a drop or two of water got into the bowl, and the next thing I knew this gorgeous fluid chocolate was a big clumpy mess.
I could have cried, but I just took more chocolate out of the pantry, melted it and continued on.
In the meantime, the chocolate that had seized up, was sitting there. I didn't want to throw it out, so I dug it out of the bowl and discovered that it crumbled.
I had an idea.
I crumbled up the rest, put it in a plastic bag and into the fridge it went. I'm going to use it to decorate or roll some truffles into it.
Waste not, want not. I couldn't say Seize the day, cause I seized the chocolate.
I also had some more chocolate that I'd melted but it was acting rather strange, it was too thick to dip the rest of the Chocolate Covered Cherries, so I put it into the fridge overnight.
Then I got an idea, I'd add some hot cream to it, and turn it into a ganache and then freeze that so I could use it as a frosting for a chocolate cake or some cupcakes or ... later on. I like to freeze frosting in a piping bag, that way it's ready to go when I pull it out of the freezer. I just thaw it in the fridge overnight and then I'm good to go.
And as for the ganache, you can also add a spoonful to your morning coffee as a sub for a flavored coffee creamer. It's very good.
Well, gotta go clean up the rest of the mess, sigh.
The elves are on strike at my house, so I have to do it all.
You wouldn't believe the mess I made trying to figure out how to dip chocolates properly.
But they got done, and don't look too bad if I say so myself.
I'm bringing the Cherry ones with me on Friday to a gathering, we're doing a Christmas gift exchange. But the cherries aren't a gift, they are there to share with everyone.
One of the adventures I had in the kitchen was some chocolate 'seizing' up on me. Somehow a drop or two of water got into the bowl, and the next thing I knew this gorgeous fluid chocolate was a big clumpy mess.
I could have cried, but I just took more chocolate out of the pantry, melted it and continued on.
In the meantime, the chocolate that had seized up, was sitting there. I didn't want to throw it out, so I dug it out of the bowl and discovered that it crumbled.
I had an idea.
I crumbled up the rest, put it in a plastic bag and into the fridge it went. I'm going to use it to decorate or roll some truffles into it.
Waste not, want not. I couldn't say Seize the day, cause I seized the chocolate.
I also had some more chocolate that I'd melted but it was acting rather strange, it was too thick to dip the rest of the Chocolate Covered Cherries, so I put it into the fridge overnight.
Then I got an idea, I'd add some hot cream to it, and turn it into a ganache and then freeze that so I could use it as a frosting for a chocolate cake or some cupcakes or ... later on. I like to freeze frosting in a piping bag, that way it's ready to go when I pull it out of the freezer. I just thaw it in the fridge overnight and then I'm good to go.
And as for the ganache, you can also add a spoonful to your morning coffee as a sub for a flavored coffee creamer. It's very good.
Well, gotta go clean up the rest of the mess, sigh.
The elves are on strike at my house, so I have to do it all.
No comments:
Post a Comment
I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.