Back to the grind
Tuesday January 15th 2019, 11:32 pm
Filed under: Family,Food

Molds: still nope. Refunded, reordered. Which didn’t solve the problem of our only having enough right now to process one pound into those pretty bars when multiple pounds would have taken the same amount of work to do–it’s like, y’know, free chocolate! Effort-wise, anyway.

So okay, one pound it is. We wanted to see how the next batch comes out, we no longer had enough to share, and that wouldn’t do.

Learned since the last batch: the reason it seemed a bit sweeter further down is that I’d barely processed the sugar that time, leaving crystals that were heavier than the chocolate crystals. The sugar sank. Not that you could tell in a bite of the stirred finished cooled chocolate. So this time I Cuisinarted that sugar till I had white fog wafting out the top–it was definitely good and fine this time.

(Scraping down the bowl. Yum.) Tomorrow! Tomorrow! We’ll pour it! Tomorrow! It’s only a day away…

2 Comments so far
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Have you tried baking sugar? It’s finer than the regular stuff. It’s what they call castor sugar in the UK.

Comment by Anne 01.16.19 @ 1:52 am

Please keep posting details! It is so fun learning this new thing with you. Have fun pouring tomorrow!

Comment by twinsetellen 01.16.19 @ 6:39 pm

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