My lovely friend Joanna sent me these fabulous blocks of Willie’s Cacao…
I’ve grated up the Venezuelan Black, ready for use…
To keep the small people in the neighbourhood happy, I made chocolate lollipops from a 50:50 blend of Callebaut 823 Milk and 811 Dark. The sticks reduce the likelihood of chocolate hand prints on the walls…
For the grown-ups, I blended Callebaut 811 (54%) with small quantities of Tanzanie, Sao Thome and Manjari origin chocolate. The golden ticket moulds continue to be popular…
These fleur-de-lys are a new shape for me. I think they look quite elegant in both dark…
…and milk chocolate…
And finally, big dark (70%) chocolate pills, for emergencies…
Easter is just around the corner, so I thought it was worth doing a practice run – it’s been a while since I’ve tempered any chocolate. More posts coming soon!
PS. As always, our moulds were purchased from Candyland Crafts in the US. They’re just $2 each, but the shipping nearly doubles that if you’re ordering from Australia. Be warned, their online catalogue can be addictive!
Fig Jam and Lime Cordial 