There is again a lot of visible bare ground in the yard, much of the 18" that fell last week has melted. That's a lot of snow to melt in one week, but it's been in the 40s quite a lot. However, it looks like we're in for another repeat: A major snow storm is predicted for Wednesday. My goodness.
Finished the latest block for the quilt. A lot of pieces went in to this one. Well worth it.
Planning for the next ...
I made chocolates for Easter. I have a fascination with the techniques and ingredients (yum!) of chocolate making, so I give it a whirl now and then. Finally, I have come close to success. The chocolates I made late last week are my best yet. The chocolate coating is crisp with some shine at room temperature, and the fillings are delicious. I helps to have good recipes and after many years, I have hit upon recipes for fondant and caramel that are quite good. I've also read up on tempering chocolate which is a must to achieve quality coatings.
I say 'close' to success because there is a bit of faint streaking in some of the chocolates, although it has not affected the flavor nor the crispness. So I'm very close to my desired result. I'm pretty sure the streaks are from 1) the chocolate getting too hot when I melted it, and 2) the chocolate getting a few degrees too hot after I brought it back up to temperature.
The process of tempering is simple-ish. Melt the chocolate, cool it, bring it back up to dipping temperature. But the temperatures are specific and important. I went too far, I think. One expert I've read says it should take up to an hour to melt the chocolate initially in a pot over hot--but not simmering or boiling water.
I put the chocolate on and decided to do dishes while it melted. When I checked on it, it had all melted and may have gone over the recommended 131 degrees F. I don't know for sure because I didn't check the temperature.
Then the chocolate is removed from the heat and another 1/3 the total amount of chocolate, unmelted, stirred into it vigorously and the stirring continued until the chocolate reaches 80-82 degrees F. Then it goes back on the heat until the temperature reaches 88-89 degrees F. I know for sure that I heated this stage over 88-89 and this may have been the mistake that resulted in some faint streaking. I'll try again this week because I have pounds of centers to dip!
The above method is called the 'seeding' method of tempering chocolate. There is another method but is described as more difficult. I'll master seeding before moving on.
A whole lot of centers. I made raspberry fondant, orange fondant, and caramels. I also had some store bought marzipan in the cupboard that I had purchased for Christmas but didn't use. I shaped and molded the fondants and marzipan with a few cutters and molds, and cut the caramel into squares.
The bottom line: They are delicious! A little bit of streaking doesn't stop me from enjoying these sweet bonbons!
1 cup heaving cream
1 Tblsp light corn syrup
1/8 tsp cream of tartar
1 tsp flavoring
1 tsp soft butter
coloring
Cook the sugar, cream, corn syrup, and cream of tartar on low-ish heat to melt the sugar. Brush down the sides of the pan with water. Increase the heat and boil until thermometer reaches 238 degrees F (soft ball stage). Transfer to mixer bowl, add butter and beat on low for 1 minute. Increase speed of mixer to medium speed and beat for 6-7 minutes until shine is gone (mine always sets up around 5 minutes--watch carefully). Add flavor and color towards the end.
When it sits out, it may get too hard to work with. I find that placing it in a very low oven for 5 minutes or so softens it up enough to work with.
The Caramel recipe:
I should note that making caramel frightens me. Once the mixture nears the desired temperature it can scorch in an instant! One must be very attentive. I once ruined a pan by scorching and turning the mixture into one solid mass permanently adhered to the pan!
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint whipping cream
1 cup butter
1.25 tsp vanilla
(No wonder chocolates are so expensive!)
Heat all but the vanilla to melt. Wash down sides of pan. Continue to heat to boil until mixture reaches 250 degrees F. Remove from heat and stir in vanilla. Pour into parchment lined pan. I find it best to cut the caramel into pieces just after it becomes stiff enough to not lose it's shape.
If you are going to try making these, brace yourself for failure. Possibly more than once. The line between great caramel and one that is ruined by the burnt smell of scorching is thin.
Bonne chance!
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