I have a lot of cookies to do for orders this week so I’m going to be MIA for a few days. I’ve been teaching at a local cake supply store and the response has been very positive. I wanted to show some of my previous creations!
Orange things are better! Just in case you didn’t know.
Candies are not my forte. That being said I’m getting much better. Tempering chocolate will always be a hassle. No ifs, ands, or buts about it. After wrapping a majority of my caramel I thought of all the candies I have had over the years. Growing up, candy was strictly reserved for holidays and special occasions. It wasn’t that we didn’t love candy it just wasn’t our thing. We’re cookie people. We also dress up like Endorians and have a Star Trek x-mas tree so I’ll leave it up to you to judge our sanity. But that’s beside the point.
The scarcity of chocolate covered goodies made candies a special treat. It might be the perfect little boxes they come in. Or maybe it’s that you need an experimental codex to figure out what is inside each one. It is common knowledge that you should always eat candy with someone you trust and don’t mind sharing proverbial cooties with. If I take a bite into that chocolate and it’s filled with something I find distasteful then I know I have a loved one that will finish it, Sweet Jubilee DNA included.
I had to get rid of this caramel. Candies seemed like an appropriate elevation. I inherited all of my mothers chocolate molds a few years ago and haven’t really used them. Maybe that is because I associate them with white chocolate candy melts. I dislike the taste and texture of white chocolate 99% of the time. It’s a character flaw I just can’t seem to right.
I made a huge mess making these candies. I need to hone my technique (I see several hours on youtube in my future). I’m not sure if I like the look of them. They’re not factory perfect, nor do they have the imbedded charm inherent in artisanal chocolates. What can I say? I’m a bonified n00b. Leet spelling necessary to express just how much of a novice chocolatier I am. In spite of this, they came out really well and taste exquisite. Homemade honey-vanilla caramels really take center stage in this dessert (or perpetual snack in my case). Unfortunately, I only had 60% Dark chocolate on hand. I think they would be even better with a darker chocolate.
I still have a lot of caramel left… Please someone tell me what to do with it!