Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the gd-system-plugin domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114

Deprecated: Array and string offset access syntax with curly braces is deprecated in /var/www/wp-content/plugins/ninja-forms-legacy/deprecated/includes/admin/edit-field/li.php on line 247

Deprecated: Array and string offset access syntax with curly braces is deprecated in /var/www/wp-content/plugins/ninja-forms-legacy/deprecated/includes/admin/edit-field/li.php on line 247

Deprecated: Array and string offset access syntax with curly braces is deprecated in /var/www/wp-content/plugins/ninja-forms-legacy/deprecated/includes/admin/edit-field/li.php on line 247

Deprecated: Array and string offset access syntax with curly braces is deprecated in /var/www/wp-content/plugins/ninja-forms-legacy/deprecated/includes/admin/edit-field/li.php on line 247

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wordpress-seo domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114
A Home Chocolatier - Page 2 of 2 - Making chocolates at home
Notice: Trying to get property 'session_id' of non-object in /var/www/wp-content/plugins/ninja-forms-legacy/deprecated/classes/session.php on line 122

Notice: Trying to get property 'session_id' of non-object in /var/www/wp-content/plugins/ninja-forms-legacy/deprecated/classes/session.php on line 123

First Steps in Making Chocolates at Home

Shreds of ChocolateI was inspired to start making chocolates at home by a visit to the London shop of Paul A Young the Artisan Chocolatier. My first attempt at making my own chocolates at home was to attempt to make peppermint fondants. These were made in a flexible mould with hollow cases from Green & Blacks 70% Dark Organic Chocolate.
I tempered the chocolate by using the method described by Paul A Young and a recipe by Charlotte Oates at Charlottes Lively Kitchen for the peppermint fondant filling.
Charlottes fondant filling was made with marshmallows and proved a very hot process as you had to kneed by hand the heated marshmallows. The result was a success but the amount of peppermint essence will have to be reduced next time as it was a little too strong!

Facebooktwitterredditpinterestmail

Working with Soft Caramel

Working with soft caramel
Salted Caramel Chocolates

What to make next?… Well, I decided to be quite ambitious and try recipes created by the artisan chocolatier Paul A Young. Paul has recipes for Sea Salted Caramel Chocolates and Gingerbread Caramel Chocolates in his book published by Lakeland.

I have now mastered the tempering process and find it quite therapeutic, its a very precise process involving careful attention to temperatures.
The Soft Caramel takes a little time to get right but is worth the effort. I lost at least two batches of caramel by having the heat a little too high. You have to watch the Caramel like a hawk! Once it has cooled it’s an easy process to pour the mixture into the moulds using the chocolate funnel I purchased from Lakeland.
Having tasted the Paul A Young versions of the Sea Salted Caramel Chocolates and Gingerbread Caramel Chocolates in his London shop, I can confirm home made versions of the Soft Caramel filled chocolates can be made with success…. They taste great!
Facebooktwitterredditpinterestmail