Of course you knew that I couldn’t buy the candy molds and then wait until Christmas to make candy with them. Not when Valentine’s Day is upon us.
I used white Ghiradelli chocolate from the baking aisle, and made a filling of creamcheese, confectioners’ sugar, and raspberry juice strained from berries. The filling was a little thin, but still manageable.
First I gave the molds a shot of cooking spray, and then I broke out the gold leaf given to me as a present many years ago but saved for just the right occasion. Thanks, Janine! There’s still a lot left to use at Christmas, whew. You can buy the gold at fancy baking stores, but you’d better start asking around now just to make sure you have some on hand in time to use at Christmas!
I pinched out a little gold, and it was filled with static electricity so it was like lifting a line of very fine magnets and hard to control. The first bit mashed into my finger prints (such a waste!) and then I tried to guide bits into each heart mold. I pressed them down, so that they wouldn’t just be floating in the chocolate unseen, and they adhered right away to the cooking spray.
Then I melted a bit of the chocolate, poured it in the molds, and let it harden in the refrigerator. Then I put a little dollop of the creamcheese filling in the center, trying to mound it so it didn’t blurp over to the edges but that was a difficult task. I should mention I refrigerated the creamcheese after mixing it so that it would be at its hardest consistency and least runny. Then I melted more chocolate and finished filling up the molds.
Altogether, I think they worked out perfect! (I had a little helper for some of them, so I’m not photographing those. They still taste good, extra cheesy! I’m sorry I can’t mail these out to share, but since they need to be refrigerated….
All this candy thinking reminds me of several years ago I was given a gift of chocolates from my then-manager. She would go to NYC every Christmas and buy her presents there, and she brought me a box of chocolates from Mariebelle. I’ve remembered the name, I don’t know why. The chocolates were unusual flavors, I’m sorry I only remember two: black pepper and paprika. I’m disappointed their website does not specify the flavors of their chocolates, because I’d like to be reminded of the others. I thought “what weird flavors” when I opened the box, but they were all delicious. I especially remember I liked the paprika. It wasn’t a coating, but mixed into the chocolate. Both the paprika and black pepper made for a very spicy chocolate.
I’d like to experiment a bit and see what I can concoct, myself. It’s not like I need to make big batches, just figure out the flavors. I’ll have to let you know how that turns out!
I learned somewhere (and whether it was a class I took or the food channel I don’t remember!), that black pepper for a while was more expensive than gold. When it was first discovered, only royalty used it (in Europe) because only royalty could afford it. At first only kings could afford it. Imagine $2 worth lasts you two years now (and then what’s left is expired and you throw it out). It sort of makes the thought of black pepper chocolates sound more special in that context, though!
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