which_chick (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
which_chick) wrote2022-12-07 09:06 pm
which_chick) wrote2022-12-07 09:06 pm
Entry tags:
Spite chocolates, DIPPING!
I hate dipping chocolates. It's tedious and annoying af and also I rather like my centers softer than is ideal for dipping.
But anyway, how did it go? Pretty well.
Everything is dipped. There are at least 5 of each kind, but some flavors have extra, due to difficulty in portioning fillings when one is making fillings out of thin air and ingredients. This is not a recipe based endeavour.
Now I'm letting everything sit (have trimmed feet, redipped and/or pointed areas I missed -- I do not have the wherewithal to melt a solid pound of chocolate for dipping so my "dipping" is more "lolling center around with an egg-dipping tool until it is covered and then fishing it out flat-side-down so that I can slide it off the egg-dipping tool and onto the parchment paper) to firm up before I get to decorations. (Oh, yes. There will be DECORATIONS. We are not just sending off chocolate-covered lumps where you have to GUESS what's inside. No. Not at all.
raspberry: a bit of the remaining raspberry gel on top like an areola.
apricot: shreds of dried apricot in an X pattern
peanut butter: small crumbs of roasted peanut
toffee: crushed toffee dust
caramel: burned sugar dot (these are very easy to make and they look good)
coffee ganache: coffee sugar on top
chili ganache: shred of chili flesh, cooked in sugar, cut into an elongated triangle so that it kinda looks like a chili pepper)
coconut: coconut shreds cut small
The egg dipping tool is "as you would use for easter egg coloring" only it's not really that, it's #12 copper wire, stripped, and twisted into shape.
Decorations will be tomorrow, as I am too tired to play with twee shit like that any more tonight. I will adhere decorations (as needed) using small dabs of liquid chocolate. If I were more organized, I would have had the decorations ready to go at the time of dipping but... not that organized. Also, house is about 66F and the window of "chocolate still liquid" for putting on toppings after dipping is about ten seconds even though my centers are "room temperature".
But anyway, how did it go? Pretty well.
Everything is dipped. There are at least 5 of each kind, but some flavors have extra, due to difficulty in portioning fillings when one is making fillings out of thin air and ingredients. This is not a recipe based endeavour.
Now I'm letting everything sit (have trimmed feet, redipped and/or pointed areas I missed -- I do not have the wherewithal to melt a solid pound of chocolate for dipping so my "dipping" is more "lolling center around with an egg-dipping tool until it is covered and then fishing it out flat-side-down so that I can slide it off the egg-dipping tool and onto the parchment paper) to firm up before I get to decorations. (Oh, yes. There will be DECORATIONS. We are not just sending off chocolate-covered lumps where you have to GUESS what's inside. No. Not at all.
raspberry: a bit of the remaining raspberry gel on top like an areola.
apricot: shreds of dried apricot in an X pattern
peanut butter: small crumbs of roasted peanut
toffee: crushed toffee dust
caramel: burned sugar dot (these are very easy to make and they look good)
coffee ganache: coffee sugar on top
chili ganache: shred of chili flesh, cooked in sugar, cut into an elongated triangle so that it kinda looks like a chili pepper)
coconut: coconut shreds cut small
The egg dipping tool is "as you would use for easter egg coloring" only it's not really that, it's #12 copper wire, stripped, and twisted into shape.
Decorations will be tomorrow, as I am too tired to play with twee shit like that any more tonight. I will adhere decorations (as needed) using small dabs of liquid chocolate. If I were more organized, I would have had the decorations ready to go at the time of dipping but... not that organized. Also, house is about 66F and the window of "chocolate still liquid" for putting on toppings after dipping is about ten seconds even though my centers are "room temperature".