Strawberry Delight covered with pretty white baby feet- a perfect present for any baby shower
|Baby Shower pops|
|Idilio Chocolate Bars|
|My NEW Cake Truffle Selection|
|After baking my chocolate cup cakes and making my cocoa butter icing, I blend them together with a ratio of 100g cake to 25g butter icing. |
To keep them fresh I only make them in batches of 30
|Scoop, Squish, Squish, Roll.|
I weigh 25g and roll it into a dainty ball. About 20 rolls does it!
|Perfect round balls then get poked with the stick|
|Make way for a drip of melted white chocolate to make sure the stick stays put|
|I temper my chocolate using a Bain Marie and the 'seeding' method. Chocolate is in the bowl suspended over a pan of steaming water. I raise the temperature of my chocolate to about 42 degrees, all cracked up and constantly stirring. I then take off the heat, add more fresh chocolate whilst stirring to bring it back down to a workable temperature of about 36 degrees. |
Requires a lot of patience and a lot of love for the chocolate.
|Swoop, Dip, Swirl, Swirl, Shake.|
|Ok so i tend to do three at a time... |
to make sure the balls are covered as quickly as possible so they don't dry out.
|If tempered correctly, by the time I've dipped my 6th pop the first one needs to be topped.|
|Individually made toppings. These are mini planes for a boy's christening.|
|Packaged and labelled as soon as they are dry to touch (about 30 minutes) to keep them as fresh as possible|
|Great as a table centre piece|
|And looking good next to the cake (by Vanillia)|
|Wishing Maria & Marc the sweetest adventures in their new life together|