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create exquisite chocolate confections


 

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letterboxer is slowly plugging back in...

Did it! 8 months ago

Had a baking day today with my daughter and her friend. Made an unlikely recipe that definitely helped me reach this goal. Its SOOO cheating, but I’m SOOO counting it.

Oreo Truffles
1 pkg oreos
1 pkg cream cheese
2 pkg white chocolate chips
1 pkg chocolate chips

Crush whole pkg of oreos in a food processor until they look like crumbs. Add cream cheese and mix until its dough-like. Roll dough into 1 inch balls. Dip in melted white chocolate chips. Let cool on wax paper. Drizzle stripes with melted chocolate. Mmmmm. Sinful.



letterboxer is slowly plugging back in...

I'm in! 13 months ago

What a fun goal! I’d love to carve out the time to make truly yummy chocolate desserts. And I know right where to start….I’ve always wanted to learn how to make the yummy peanut butter chocolate candies that my old, old boyfriend’s dad used to make. I’ve had the recipe forever but have never tried to make them. Now this is the motivation I need to try.



MadameReya, dilettante extraordinaire has been too long gone from 43T! :-(

do not eat the chocolate...(in hypnotic voice...) ... 16 months ago

Now that I have all the necessary start-up equipment (double boiler, candy thermometer, immersion blender, etc…), recipe ideas, and optimal ganache consistency formulations, I just have to keep my hands off the massive amounts of very yummy chocolate couverture stashed in my basement.

The El Rey Icoa white discos are especially difficult to resist.

ARGH!

Of course, my strategy going forward will entail making small batches of bonbons to give away for taste testing, so as to avoid eating most of them myself!



MadameReya, dilettante extraordinaire has been too long gone from 43T! :-(

start-up test kitchen 16 months ago

I am quite serious about this, as it has been my life-long dream to have a little chocolate joint that sells those beautiful, shiny, melt-in-your-mouth miniature masterpieces. Of course, the ‘test kitchen phase’ can be messy, ugly, and produce some weird results, but watching chocolate couverture melt, then mixing it with that lovely, glossy, invert sugar and infusing it with different essences are highly gratifying experiences…

My initial goal is to create ~10 varieties (truffles or molded types/ not sure yet) that blow my mind (not easy)...

then develop a plan to sell them.

I will err on the conservative side and give myself a year…




 

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