This challenge was definitely challenging! It taught me I am not a master of candy making or tempering chocolate! I made sponge candy from Wilde in the Kitchen and burnt the first batch. The second tasted great as I also added orange extract but I enrobed it in chocolate that was not tempered correctly as you will see in the photos! I highly recommend the sponge recipe though - it's fun to make and tastes like a Crunchie bar (Canadian readers will know what I'm talking about!).
For chocolates, I made some with caramel in the centre, some with caramel and salted pecans (mmmm) and finally some with a center of fig butter (from Trader Joe's)! The flavours of the fig butter and chocolate melded well together to form a sophisticated and delicious taste. However, I don't think the chocolate tempered perfectly on any of these as they weren't as shiny as I had hoped nor did they have the right "snap". Read this article to find out how to temper chocolate - it certainly brought out my "temper"!!
It was an interesting experience though!
|Tempering gone wrong!|
|Salted Pecan and Caramel Chocolates|
|Tempering Chocolate is tricky but even when it fails it tastes good!|
|Edible rice paper butterfly makes everything look pretty.|
|Fig Butter Chocolates - yum!|