Iím sure that many of you know that Iím a glutton for punishment and a cheap ass. So with the GF and my wedding date in the next few months, we decided to look around for ďfavorsĒ for guests. Now Iíve always been the type of guy to say ďI did you the favor of inviting youÖĒ, and thatís what a typical guy would say. Now I know that itís customary to give something to the guests, so the GF and I went looking for chocolates to give to people. (Hereís where my inner cheap ass comes out). I look at the price tag for chocolates for guests and I aboot shat myself. I thought that there has to be a better (and by better I mean cheaper) way to do this. So, I did some research and bought a couple of chocolate molds. Now many of you know that I have a second job at the Melting Pot in Pasadena, so Iím no stranger to chocolate or a double boiler. I think ďhow hard can this be?Ē I could practice with the chocolate at the MP for free and perfect my technique.
Not so fastÖ I made my first batch last night and I was impressed (at first). You know how it is. Your kid comes home from the hospital and heís crying and some junk. But you just revel in your creation. ďI made this!Ē, and youíre really proud of your creation. Not that Iím equating making chocolates to giving birth, but after a bit of time with your creation, you start to think of the little things that could be a little better.
/cutting to the chase
The chocolates ended up tasting like solid hot-cocoa, overly sweet and not very chocolaty. The chocolates had the look, feel and shape of chocolate, but not the flavor of chocolate.
Since I have some time to prepare to make world class chocolates for the wedding, Iím considering this round a ďWĒ. The next round needs to be quite a bit better though.
So Iím asking you LGK Food Court faithful if you have ever used chocolate molds.
WellÖ have you?
How did it turn out?
What tricks do you have?
What type of chocolate works best? (i.e. quality, flavor, consistency) I want to use Valrona (sp?) to make the chocolates.
What type of mold did you use? Plastic or silicon?
Iíve done research online to figure out how to make it, but I think I was a little off. I melted the chocolate (without a thermometer), let it cool down (again without a thermometer) and then I poured it into the molds. I did use a double boiler though.
My plan is to make a box of chocolates each of our 60 guests. In this box will be four chocolates. Three will be molded and filled wonderful goodness, and one will be a hand formed truffle (probably champagne). If all goes well Iíll bring some of the experiments to the LGK ice games. If it doesnít, Iíll be buying the chocolates.
So, how say you?