Please excuse the lack of mature comment in this post, my inner child has surfaced again…
Hee hee Celia! I finally had a go at this.
There is only so much reading about home made chocolate a friend can absorb and not want to have a go too. I have resisted for a long time now and today I realised resistance was futile and I wanted to join the Chocolate Borg. I think what I ended up with was tempered, the chocolate squares go snap, the raisin bark bends – but that’s the raisins I think, and the smooth sides are shiny, except where I got finger prints on them… I’ve got a lot to learn – what fun!
I messed up the temperature
(Celia’s tempering instructions are crystal clear, but I don’t think I managed to follow them. I thought I’d melt the chocolate in a bain marie, and the temperature soared to over 130 degrees, every lump of chocolate I put in to be the tempering seed bit, melted and disappeared. Ah well, first time, I found a funny little chocolate mould tray that I bought last year, dusted it, and washed it, put some of the melted choc in it, when it got to 88 F, put some sultanas in the rest of it and put those on a tray… )
but the chocolate didn’t scorch or get moisture in it and the chocolate gods forgave me as it was my first time.
Brian says this is much nicer than shop chocolate. He’s well versed in the art of compliments when it comes to sweet things. I used a mixture, you can’t see it properly in the pic, of light and dark buttons and assorted bits of chocolate from my stash.
Every piece of tempering chocolate I put in melted and they were all dark, so I couldn’t rescue any of the pieces, but it just means more chocolate in the final pieces. Thank you Celia for your ongoing inspiration! I feel strangely happy!
And, I was going to say, if I had one of Inawelshgardens’s lavender bath bombs, my joy would be complete.