Temper, temper.

I was going to say that I had a weekend of bad candy-making mojo. But in retrospect, that’s not exactly true. I successfully made bourbon balls without first drinking all the bourbon. I made some beautiful coffee lollipops. Some adequate matzoh toffee (which contained no alcohol whatsoever) and I made the truffle filling for Guinness Stout truffles…but I did drink the rest of the Guinness…candy-making is a grown-up thing in our house. However, when it came time to dip the truffles in their beautiful little chocolate coats I managed to make one and one half pounds of chocolate seize. Carpe chocolem…seize the chocolate.

Seizing chocolate sounds good, no? Sounds like “grab all you can before you get caught”. Handfuls of chocolate for everyone. What it really means is that your beautiful, glossy coating chocolate has gotten a little, tiny drop of moisture in it and is now a dull grainy mass. Useless as far as dipping is concerned, but perfectly edible otherwise. Problem is, I need to dip truffles. And to get the proper consistency of chocolate, you need to temper it. Temper is the right word, let me tell you. I have sorrowful little good temper left. But these truffles WILL get dipped, oh yes they will!

In between candy making related temper tantrums, I did do a little Christmas shopping at the Felt Club Christmas event, which was ok but really turned out to be a vehicle to get me into a gelato shop and have some excellent vegan gelato. Vegan gelato…who knew?

So that was my weekend. Messing up some chocolate, eating some gelato. Thanks for asking. Oh…wait…you didn’t. Oh well. On to bigger and better things. Successfully tempered chocolate. Nicely wrapped gifts. Presents made with love and care. Well…let’s just say “presents made” and not assume too much else.