Chocolates I've made

New things!

• Callebaut Gold! It's their own take on carmelized white chocolate, but unlike my homemade version, it actually tempers well and has a great snap.

• New sticker / logo for the box

• Whenever I say "fondant" people think that pasty stuff you roll over cakes on cake shows. I'm going back to the more classic name of "cremes"

• Finally made the chocolate coins I promised Ray in return for the loan of his Pathfinder coin. These came out fine, but the other coins likely need a new mold that's a little deeper to get some heft to them. And now I have a use for that extra little bit at the bottom of the tempering bowl.

Flavors (new in bold)

• Cherry - liquid center stem-in chocolate cherry cordial, paired with Callebaut 70-30.

• Raspberry Jellies - add extra gelatin for texture, up the citric acid, coated in Callebaut 57% dark.

• Envy - tangerine creme, upping the citric acid, coated in Ghirardelli Milk.

• Turkish Coffee - Coffee creme center, plus cardamom.

• Wrath 3.0 - creme with dry spices; 1 part ginger, 2 parts each of ancho and cayenne, 4 parts cinnamon, coated in the Callebaut Gold (carmelized white chocolate)

• Toffee - A basic toffee, coated in the dark Callebaut

• Vanilla Malt+ - vanilla cremes plus 3x the malt powder from last year.

Not pictured

• Alcohol-flavored centers (test batch)- my standard cream-based fondant, gently remelted, with 1 Tb of alcohol per 200g fondant added, plus quite a bit of invertase.

  • Port Askaig - Islay Single Malt Scotch Whisky

  • Amoretto

New things!

• Learned I can stir fondant with the kitchen aid

• Finally broke down and got a chocolate tempering machine

• Found that the "milk chocolate" setting runs a little hot, but overall works

• Ordered boxes in bulk to last a few years

• Used molds for all the fondant centers except the cherries, much cleaner look

Flavors (new in bold)

• Cherry - liquid center stem-in chocolate cherry cordial, paired with Callebaut 70-30.

• Raspberry Jellies - add extra gelatin for texture, up the citric acid, coated in Callebaut 57% dark.

• Envy - orange & tangerine fondant, upping the citric acid, coated in Callebaut 57% dark or Ghirardelli Milk.

• Wrath (original) - cream fondant with dry spices; 1 part ginger, 2 parts each of ancho and cayenne, 4 parts cinnamon.

• Vanilla Malt - vanilla cream fondant, LOTS of malt powder.

• Strawberry & Black Pepper - the Summer Strawberry extract, plus a generous amount of fine-ground black pepper, coated in Callebaut 70-30, but marked with a leaf in Ruby.

• Alcohol-flavored centers - my standard cream-based fondant, gently remelted, with 1 Tb of alcohol per 200g fondant added.

  • Port Askaig - Islay Single Malt Scotch Whisky

  • Hatozaki - Small batch Japanese Whiskey

• Greed - Liquid caramel centers (test batch)

New things!

• Callebaut RB1 (Ruby Chocolate; fruity, sour, and really tasty!)

• Callebaut 811

• Learned how to temper chocolate with the microwave and seeding; big time-saver!

• Learned how to re-melt fondant, mould it, then dip regular shapes

Flavors

• Cherry - liquid center stem-in chocolate cherry cordial, paired with Callebaut 70-30.

• Raspberry Jellies - add extra gelatin for texture, up the citric acid, coated in Callebaut 57% dark.

• Envy - orange fondant, upping the citric acid, coated in Callebaut 57% dark

• Coffee centers (Coffee is a fruit, right?), paired with Callebaut 70% dark

• Wrath II - pineapple cream fondant with dry spices; 1 part ginger, 2 parts each of ancho and cayenne, 4 parts cinnamon. Coated in Ruby chocolate.

• Alcohol-flavored centers (not yet pictured) - my standard cream-based fondant, gently remelted, with 1 Tb of alcohol per 200g fondant added.

  • Port Askaig - Islay Single Malt Scotch Whisky

  • Something like a Rebecca Ruth - Knob Creek, topped with a pecan.