Life (work?) is like a box of chocolates!
In preparation for my recap of our chocolate units in pastry school, I dusted off my chocolate tempering skills and decided to try my hand at making chocolate bonbons and a chocolate box at home.
For this project, I made a round box with a keyhole cutout on top out of dark chocolate with some milk chocolate accents. For the company logo, I painted orange cocoa butter on a sheet of acetate before pouring on tempered chocolate and cutting the logo shape.
There are two flavors of bonbons inside: (1) salted basil ganache, and (2) pecan bourbon ganache. I only had maybe three dozen bonbons total, so I offered up the box for eating too. And wow, people were not shy.
Carolyn Bills
August 13, 2014 at 2:33 pm (10 years ago)Leslie, this is super cool! (Did you know I follow your blog?) I’ve been making chocolate candies for a few years now, but I always have trouble with the molded ones. First of all, don’t even get me started on how hard it is to temper the chocolate consistently. I also have trouble getting the bottoms of the chocolates to be exactly flat within the mold, so there’s not an ugly lip of chocolate off the bottom. Do you have any technique tips?
Leslie
September 3, 2014 at 6:03 pm (10 years ago)@Carolyn, I didn’t notice your comment until now, sorry! I’d be happy to share any tips I can think of. Catch up over reunion? Or maybe we can have a chocolate-making get-together 🙂