Always wondered how they are made?
Why say it in words when you can do it through pictures! Here is how I make my simple chocolate cake wrapped in white chocolate.
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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 |
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Scoop, Squish, Squish, Roll.
I weigh 25g and roll it into a dainty ball. About 20 rolls does it! |
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| Perfect round balls then get poked with the stick |
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| Make way for a drip of melted white chocolate to make sure the stick stays put |
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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. |
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| Swoop, Dip, Swirl, Swirl, Shake. |
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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. |
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| If tempered correctly, by the time I've dipped my 6th pop the first one needs to be topped. |
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| Individually made toppings. These are mini planes for a boy's christening. |
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| Packaged and labelled as soon as they are dry to touch (about 30 minutes) to keep them as fresh as possible |
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| Great as a table centre piece |
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| And looking good next to the cake (by Vanillia) |
