I was excited to find my library has Greweling's Chocolates and Confections. And I've been loving our mint, so my first attempt was the lemon-mint ganache.
I got some El Rey Icoa. This is some fantastic white chocolate - it actually tastes like chocolate. I quartered the recipe, which seemed to work fine. I don't have a frame, so I lined a pyrex loaf pan with parchment, which worked ok except the ganache wasn't very even- it still tasted great :) My chocolate for dipping turned out to be out of temper, so far I'm 1 for 3 in getting my chocolate tempered. I think part of my challenge, besides needing practice, is the timing of 'emergencies' here with the little ones :) It's been fun trying out a few recipes - I'm hoping to become more proficient as I go along!
The lemon logs and the pecan chipotle brittle both looked really good, and I'm hoping to get to those yet before the 25th :)
3 comments:
Wow - you made your own candy? I am so impressed!
I've never even attempted to temper chocolate - I'm too scared to mess it up!
I'm so impressed that you're making Greweling's chocolates! I was fortunate to have a class with him at pastry boot camp a couple years ago, and he's an amazing instructor. Even if your chocolate isn't in temper, all will still taste good!
As you can tell from my post, I'm just too stubborn - not knowing what I'm doing or not having the right equipment won't stop me! (ha!) Thankfully it's pretty hard to make chocolate inedible (at least for me) :)
Leslie - That's so exciting you had a class with Greweling! I bet you make some beautiful chocolates!
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