With Christmas coming up, this stay at home mum could do with a few extra pennies, so I’ve started making and selling these super cute cookie mix jars to family and friends. I’m thrilled with how they’ve turned out, and orders are coming in thick and fast. Another jar haul is on the agenda this weekend!
I have a Facebook page too now, so feel free to join me on there too. The link is here.
I have never tempered chocolate before… Until tonight, when I made over 80 hot chocolates on sticks for favours at a Christmas Craft Cafe I’ve organised for this coming Saturday. I’m not sure what possessed me to do it in such vast quantities. I guess I like a challenge. My husband thinks I’m off my rocker, and I think he might be right. I would not advise doing it on the scale I did. I used 50 100g bars of dark chocolate. The tempering technique I used is on the BBC Good Food website.
The idea of a hot chocolate stick is that you swirl it into a mug of hot milk, to create an indulgent and delicious treat.
Apart from the tempering, the process is so straightforward. Basically, pouring melted chocolate into moulds, sticking a stick in it and topping it with mini marshmallows. Here are some pics, including ones from the tempering process.
Lay your moulds out
Melt in a bain-marie
For tempering dark chocolate the temp needs to get to about 55oC before lowering the temperature by seeding.
Hubby trying to lower the temp! Outside, in the UK on a December evening!
It took longer than we expected!
Heating the mixture up again using the seeding technique.