Chocolate cake pops covered with white chocolate ganache and topped with gum paste daisies.
Lesson learned:
- Covering the pops in chocolate did not work for me at all. The chocolate was not runny enough so it wouldn't cover the pops properly. I tried melting it in the microwave more, but it ended up just seizing on me. I found out later I should have added some Crisco to it. I'll try that next time.
Hey Julia, Vicki here. The pops are gorgeous! Great presentation too.
ReplyDeleteAs for the seizing chocolate, it may seem counter-intuitive, but chocolate chemistry shows that adding more water to the chocolate can also help with seizing, as it is water getting in that has caused it to reach the point of seizing. It's the water to fat ratio that causes this and, as you know, the most common solution is to add more fat to bring it back in balance. But adding more water will work too (and make a runnier chocolate). If you choose to go with fat (as it is a bit easier to regulate) i would recommend seeking out cocoa butter, over crisco (shortening!!), as it is a bit better for you, and won't impact the flavour/mouthfeel of the chocolate. Another way to do this is to add cream (as in making ganache), which is actually the addition of both fat and water. Also, melting chocolate in a double boiler, while not as easy as a microwave, will let you regulate it's melt better, and control exposure to moisture.
Hope that gives you some ideas! And I hope you keep up with the baking, everything looks awesome!
Hi Vicki,
DeleteThanks for the tips and for the encouraging words!