#confectionary — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #confectionary, aggregated by home.social.
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Soldiers in a confectionary shop, Switzerland, between 1914-1918
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@gavi I'd call them a success. The finish is a little smoother and closer to shiny than the source chocolate, which I presume comes down to the shortening? But I don't know! I have MUCH less experience in confectionary than baking.
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Tastes good! I was worried the chocolate might be a little light, but it's not. The peppermint has a good snap, which I think is nice. The chocolate is a bit melty, though, so I think these should be stored in the fridge.
(or maybe the freezer? freezer peppermint is really good in general, why not here?)
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and now we wait.
i think these'll be okay. the only sad part is how much wasted chocolate there is from the dunking process.
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MOVE MOVE MOVE MOVE MOVE BEFORE EVERYTHING MELTS
because holy shit it is melting
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i always forget how fast confectionary is once you really get going
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normally tbh i'd just microwave but kinda figured this time let's try it the double-boiler way
particularly with the SHORTENING
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Let's see if confectionary is going to be any kinder to me than baking
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and in! It's slid between stuff so not worth photographs.
TOMORROW WE CHOCOLATE!
or maybe sunday, maybe i'll do this on sunday for #monsterdon idk
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16 ready for the freezer
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honestly tho it works fine
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doing all this with sugar and not flour is SO weird
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do not get this part wrong peppermint extract is a class four hazard
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there is like nothing to this at all
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FUKKIT LATE NITE CONFECTIONARY LET’S GOOOOOOOOOOO
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what's happening is i read more shit and am like
whelp
time for baking i guess
(only this one's confectionary)
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now i wanna start making peppermint patties
i don't even have the chocolate but
the peppermint core has to freeze overnight
i could get the choco tomorro
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regardless here's what changed:
1) doubled the choco because I LIKE CHOCO MORE THAN KAY apparently
2) confectioner's sugar, sifted, vs. regular
3) way better control of temperature but accidentally went to the wrong temperature first and had to do it again
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okay yeah
it's just chocolate caramel, not fudge
_good_ caramel, mind you. quite tasty
but not fudge
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however
i appear to maybe have achieved chocolate caramel instead of fudge
but there's still time, it's about 20°F above room temperature still
HOWEVER however
it has really good texture for chocolate caramel
I've landed right on a target
just not the one i aimed for
which seems kind of fitting for #monsterdon
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I can say that despite the error, I had much better control over temperature this time around. That's just practice, of course.
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I've got to get back to baking next week, #confectionary is silly