(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]

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.