(no subject)

[x_dryad]

I seem to have been overzealous in my experiments.

Somehow I ended up with an explosion of chocolate candies in egg, lamb, and rabbit shapes. Chocolate/carob, peanut butter, sugar, cocoa butter/coconut oil... who knew that by combining these and other simple ingredients I'd be able to replicate Reese's Peanut Butter Eggs and the classic Cadbury Creme Eggs (complete with yolk!).

Of course now I need people willing to eat them.



And for an added challenge, they are free of allergens (except peanuts, and I made the creme eggs first as a precaution), and for the chocolate intolerant (Kyle) I made some of those too. Which was actually the main motivation, because Easter without chocolate just feels so wrong.


...I have clearly been watching too much Cooking Channel and Food TV. It is a good thing that I am returning to Columbia this summer.

Or maybe I should start a confectionary company.

I have too much time on my hands.

Comments

[x-wildchild.livejournal.com]

I AM WILLING TO EAT THEM. dude, it's weird like I don't eat carob much on my own so like, when someone makes it for me it's awesome, does that make like any sense?

Also totally congrats on re college-ing, yo.

[x-dryad.livejournal.com]

Let me know how you like them. I tried a different of brand of carob this time. I'm still trying to find one I really like.

[x-wildchild.livejournal.com]

Is it the cold ground stuff? Because Donutula's was using that and it was pretty actually good - less bitter, you know?

[x-dryad.livejournal.com]

It's more the other ingredients. Soy lecithin is used in commercial products, which is in the allergen family. And Palm Oil production is damaging the environment. While there are some companies that use sustainable practices, I can't tell from their package or website.

Besides, I've always wanted to work with chocolate. It's molecular behavior is fascinating.

[x-wildchild.livejournal.com]

wait hold the train did you MAKE this fake Kyle safe chocolate? This isnt' like you bought this?

[x-dryad.livejournal.com]

Well I bought the powder. Cold-grinding equipment is rather expensive, and it's a difficult process so I leave that to the professionals. I had been using the normal, more readily available roasted powder before this, but mostly in baked goods. Some guy at the co-op gave me a sample of this and it's a vast improvement, but a quick internet search reveals several other companies which produce the ingredient.

I want to make sure I'm using the best one. With so few ingredients, you can't conceal the flavor if it's not good enough.

[x-wildchild.livejournal.com]

It tasted pretty good to me - I mean, I always have the aftertaste but this has less of it and I can ignore it, because it also doesn't have that weird funky texture that carob does sometimes.

[x-deadpool.livejournal.com]

I'll hit up those creme egg things.

[x-dryad.livejournal.com]

Well they're in the kitchen.

[x-firestar.livejournal.com]

Duuuuuuude, was that your stuff in the kitchen? They were om nom! I mean, good. Very, very, very good.

Ever thought about selling? You could totally make money.

[x-dryad.livejournal.com]

Well I made it for everyone to enjoy, so I'm glad you did.

I'd have to find a commercial kitchen to use, and it probably would not be dedicated top allergen free, or mostly free. It really started because there's a girl in my troop whose mutation has gifted her with a very sensitive stomach, but she can handle cocoa, so I wanted to make something for her to enjoy. Then I thought of Kyle and how he goes through Easter chocolateless and wanted to see if I could do something for him.

That my ribs may now be bruised from his hug indicates that he appreciated the treats.