Another round of the Ginger, Passionfruit & Cashew Chocolates I made yesterday, this time in a small dome mold. These molds don’t have the intricacy of the patterning of the previous mold, which means they’re perfect for adding additional decoration. (And hey, maybe I did tempering okay after all, because those chocolates have a nice shine to them, don’t they? Cool.)
I tried pink luster dust first — it was nice, but not particularly visible on the dark chocolate. It might work better on white chocolate? I ended up going with drizzles — one pass with white chocolate, and one pass with white chocolate tinted pink. Funfun.
I can’t decide whether I like it better with the drizzle on top of the dusted chocolates or the un-dusted — they’re both good, I think, depending on what kind of look you’re going for. My drizzling is not particularly even, but that is okay. Drizzling is a forgiving art.
If I get a nice set of chocolates ready, I’ll sell them here in a week or so. Galentine’s Day is just around the corner, after all. (I can only sell food in the U.S., sorry!)