white is evil
It’s a good thing that I don’t particularly care for the taste of white chocolate because I find I like working with white chocolate even less. I tried out my new sheet mold today, just so I could see what it turns out and maybe even play with some luster dust.
painting the centers with semi-sweet and white chocolate
I filled each mold overfull so I could scrape the tops for an even base and avoid air bubbles, etc. even though this is what the Cake Lady claims you don’t need to do.
when centers are solid, pipe in chocolate
I don’t like the flimsy molds. There are several grades for chocolate molds, and having used the “home” grade versus professional grade, I’ll go with professional from now on. They are hard as a rock and you can beat the hell out of them. I turned out the little dudes, and within minutes, the white chocolate flowers were melting. I didn’t bother with tempering the chocolate since it is such a small amount (usually you want to temper at least a pound).
little chocolate flowers
After getting chocolate in my brush, I finally froze the flowers on a sheet for several minutes before dusting. The semi-sweet was fine, actually. Just the white chocolate that was acting all ornery. Hate white chocolate.
some midnight blue here, some raspberry there
