Sunday, April 8, 2012

chocolate marshmallow cups and easter chocolates

Although I had all the ingredients to make this week's Baked Sunday Mornings recipe, I just kept putting it off. I'm not a big fan of working with melted chocolate.  I don't do truffles, or cake pops for this very reason. I've previously failed to temper chocolate properly when we were presented with this challenge by the Daring Bakers. I just made a mess out of everything and totally lost my cool when all my hard work was rewarded with streaky candies.


Although the Baked recipe didn't call for tempering the chocolate, I really wanted to, one to prove to myself that I could do it, and two, I wanted to use cute Easter chocolate molds that I bought especially for this recipe. I had grand plans to give home made marshmallow filled chocolate to all the kids in Charlotte's class... Yeah right! I am definitely not a chocolati√®re. (The kids in Cha's class did not get treats this year...)


I did manage to temper the chocolate properly. It had a nice glossy sheen and a strong snap when bitten into. The marshmallow filling was just the right texture for these candies. But the process of filling the molds, tapping the excess chocolate out, letting it set, filling the cavities with marshmallows, re tempering chocolate to finish the candies is just such a pain in the ass! I made two trays of marshmallow filled chocolates and gave up. Sooo not worth it!


The candies were very good though. They sat on the counter for a week waiting to be photographed and we ate all the ugly ones. (Note to self, silicone ice cube trays from Ikea do not make good chocolate molds). But never again. I've proved to myself that I can temper chocolate, now I'm never doing it again!


I'm sure if I had followed the method in the book everything would have been fine. For the recipe, and to see how the other Baked Sunday Mornings members fared with their chocolate marshmallow cups, hop on over the the Baked Sunday Mornings Blog.

And happy Easter to everyone. While you're enjoying beautiful chocolates, take a moment to appreciate how much work goes into making these candies! I sure will!

14 comments:

  1. They look beautiful! I took the totally lazy road to the chocolate and just melted it in the microwave. I don't know that I've ever tried to properly temper chocolate.

    ReplyDelete
  2. tempering chocolate is so not for me! and i knew i wouldn't have the patience to make mini cups, so i just made gigantic ones in regular cupcake liners. better than laura secord chocolate marshmallow bunnies that's for sure!

    ReplyDelete
  3. What cute molds and cute chocolates! Now that you have mastered tempering, try these again with just the melted chocolate and I promise you that you will want to make these for your family again. It is so much easier. I can't wait for the next holiday and to find some more candy molds. :)

    ReplyDelete
  4. I'm with you that tempering chocolate is a pain (especially if you have to maintain it in temper over a period of time, like you do to make these chocolates), but ohmigosh, you did an amazing job! Your molded chocolates are so shiny and beautiful -- just perfect! All your animal molds are so cute!

    ReplyDelete
  5. I love your chocolate marshmallows are beautiful!! I do agree with you that the process of filing the molds is a pain. I tried making egg shape ones and quickly realized its a slow process and you need several molds. Next time I might halve the recipe to make a few less eggs.

    ReplyDelete
  6. Um... those are just about the most adorable molds... how fun for the little ones! They look spectacular... and honestly, I don't even try to temper. I just melt chocolate and it seems to work. It's actually TOO MUCH work to temper. :) Happy Easter! Glad you made these - and I'm sure others are too!

    ReplyDelete
  7. The tempered chocolate did turn out looking beautifully, and I love all the festive Easter molds you had for it. I like how it tastes just as much when it's not tempered though. Maybe that will take some of the frustration out of it next time.

    ReplyDelete
  8. At least you did this...I should have done it a couple of months ago. We are over 90^ today...swimming weather not chocolates making weather. I can't even try...the chocolate melts on its own without melting it...of course, it won't set up unless it lives in the fridge. So, I want to do this, but December will be a good month to try this out. I'm getting good ideas.

    ReplyDelete
  9. Well, they turned out so cute! At least you tried which is more than I can say for myself.

    Happy Easter!

    ReplyDelete
  10. You are so brave to try molded chocolates! My attempts so far have been utter failures. Your chocolate looks perfectly tempered and I love the shapes you made.

    ReplyDelete
  11. but they turned out so cute!!

    ReplyDelete
  12. wow, I'm impressed! I have always wanted to do this, but never have been brave enough!

    ReplyDelete
  13. You have a photo of your moment of glory, that is all you need. As you say, achievement made! They are very pretty though :)

    ReplyDelete
  14. WOW! I don't know how I missed these, except that, though I plan on jumping back in on the next recipe, I've missed several Baked Sunday Mornings! I've yet to understand the tempering thing...it seems daunting to me. But these are beautiful! Honestly, they look so professional! Sometimes these difficult tasks are truly not worth it. But these look like all your hard efforts paid off! I'm impressed! : )

    ReplyDelete

I'd love to read what you think. Or just say hi! Happy to know someone is reading me :) sorry about the word verification... too much spam :(