I am getting way too impressed with myself. I can’t believe I made these candies! In the front I have dipped some of the sour cherry zinfandel fondant I wrote about yesterday. I put a piece of the starburst transfer sheet on the top. These would be prettier if I worked the fondant at a colder temperature. I could have gotten a more crisp shape. If I used a chocolate made specifically for enrobing, the foot on the bottom of [...]
I have to admit, this was a terrifying experiment with a pleasing result. Developing a perfected recipe will take some experimentation. However, round 1 has me excited for this adventure. When I was at the supermarket, I picked out some loose leaf tea to introduce into my chocolates. I chose jasmine pearl balls and Earl Grey (decaf). I had never eaten or made any chocolates with tea stuff in them when I picked these out. I was hoping to find [...]