Dear Chocolate Gods (QUETZALCOATL, MOCTEZUMA, EK-CHUAH, et al),
Thank you. Lesson learned. I get it now. I will always pay attention when I am tempering chocolate and things will be just fine.
P.S. Come by for some Guinness truffles, I hear they are good!
Yep. It worked this time. I paid attention and I did it old school and the chocolate didn’t seize and I don’t mind telling you that I actually felt sick as I was tempering it. I was so worried that it wouldn’t work…again. But I now have 5 or 6 dozen beautifully dipped chocolate truffles. Which I don’t even like. But my mom and sister-in-law like them. So they make good presents.
I actually don’t like to eat them and I don’t like to make them, but somehow I can’t NOT make them. Originally, when I first started making them years ago, they were intended as a gift for a friend who loves Guinness. I made a batch for him and he never showed up to get them. I gave them to my family to spite him. Turns out he had been in a car accident and was in the hospital. Oopsie. But now it is…I don’t really know how many years later and he STILL has never had one of the truffles. But everyone else seems to like them so I keep making them. I am a sucker for the “ooohs” and “ahhhs” they provoke.
I also made some coffee lollipops the other day. I have not done a lot of hard candy making so it was an experiment. The flavor is lovely and despite the fear of pouring hot sugar all over me, it went well. No burning occurred. I did hand pour them though so they are rather unwieldy. Next time I will invest in some lollipop molds so they stay a more manageable size. The strange thing was that when I mentioned to people that I had made lollipops several of them said, “How do you MAKE lollipops?” Dude, they don’t actually grow on trees beneath the Big Rock Candy Mountain. I promise you they don’t. I am a little disturbed to find out how little some people know about the origins of their foods.