For years I’ve wanted to participate in the Daring Baker’s Challenge. It’s a fancy pants baking group that montly post a challenge and then participants do their take on the it and blog about it. The blogs come out on the 27th. Hence today I’m blogging.
I’m so excited.
What I like about it is that I learn something that I otherwise might never have reason to know and I get my baking juju on.
The challenge for August was to temper chocolate. One had to mold chocolate or enrobe something and make a different candy.
My first attempt was candied mint. I eggwashed and covered the mint leaves with superfine sugar. After that dried I coated it with tempered (seeded method) bittersweet chocolate. They were knock your socks off in flavor. The crunch from the sugar contrasted with the melty chocolate in your mouth.
|Green Tea Coconut Truffle|
I then made a green tea ganache and rolled that in toasted coconut. It made a lovely little candy.
|Lilac jelly from the spring.|
Lastly, I really wanted to make a molded candy. What you have is a peppered white chocolate filled with lilac jelly.
|White Chocolate Black Pepper Lilac Candies|