Monday, January 23, 2017

Mmmmm...homemade white chocolate

A trip to Michael's on Friday yielded a silicone chocolate mold, a purchase I resigned myself to when I had multiple failed attempts (and one, sad, lonely success) at molding chocolates in a polycarbonate mold. I'd previously consulted Ann Reardon's YouTube tutorial on How to Temper Chocolate and seemed to have gotten the knack for it, but couldn't verify that fact due to my failures at getting them to de-mold.

On Sunday, I whipped up a batch of vegan white chocolate on Saturday, tempered using a marble board, offset spatula and bench scraper, poured the mixture into my new mold, and — after setting in the fridge — de-molded successfully! Thus, I had beautiful, glossy, homemade, dairy-free white chocolate this weekend!

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