![]() ![]() ![]() Prep by inserting a piping bag with a medium round tip (#10 Wilton is what I used) into a cup and wrapping the top of the bag around the edges. And not only have I never done it before, I just had to start with the most difficult chocolate to temper – white chocolate. Confession: I’ve never tempered chocolate before. We are going to start with the tempered chocolate. Sound good? Sound like a nice compromise? I hope so, because it’s already happening. And for those recipes that need a little extra help I’ll add actual Monster Extract i.e. I’ll do half the recipes with naturally occurring purple coloring from the ingredients I use. Thanks to everyone who participated in the polls on Instagram and Twitter this last week! Even though the results were overwhelmingly in favor of allowing me to use purple coloring as my Monster Extract, I’ve decided on a compromise. It’s the first Halloween post of the season! And yes, we are starting with the easiest, but I wanted to make sure A) the post got done and B) you could make these delicious little monsters for your own spooky (or simply fun) Halloween bash! ![]()
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