For years I have made homemade chocolate candies for the holidays! I would simply buy the candy wafers at the hobby store, melt them down and pour them into the candy molds. I have been creative at different times and added swirls or peanut butter inside and even made turtles one year with pecans and caramel. Everyone loved the creations and I was always proud!
I rarely indulged in the creations since I found the candy wafers too sweet for my liking. So this year I got to thinking ….. maybe I should make some good “gourmet” chocolate and I started researching.
This candy book I had picked up some time ago and never really looked at it. Now I find it listed as a collector item ….. and it has my attention! I also ordered these books recently and realized that working with chocolate is an art and takes quite a bit of skill!!
The chocolate wafers I have been using are actually a coating and not the real stuff. The good gourmet chocolate can be purchased over the internet and does cost quite a bit more than the wafer coatings. I also learned a very important major difference ….. a process called tempering. This is where you melt down the good chocolate to a specific temperature, let it cool to a specific temperature and then heat it back up slightly in order to work with it and give it that gloss and crunch that goes along with a good chocolate bar. There are also various fillings and caramels and techniques that need to be mastered and I fully realize that Chocolate Candy Making is No Easy Task!
There are truffles and fudge and candy molds to fill ….. but to be very honest, I think if I have even one more tiny teeny piece of any kind of sweet stuff right now I will lapse into a shivering blob of sugar. What I really, really want to do is create the ultimate healthy gourmet candy and infuse it with basils, lavenders and all things that remind me of the flavors from gardening! I do miss my garden once again ………..
Hoping everyone enjoyed the first round of holiday festivities and Wishing you all a ……… Happy New Year!!!