Strawberry Mango Chocolate Leaves

This was actually an experiment trying to create orange. I was hoping that if I used freeze-dried powdered strawberries (red) and mangoes (yellow), that I could turn white chocolate orange. Turns out the mangoes are almost the same color as the white chocolate, so I just ended up with pink. They taste pretty yummy though.

Stacey's Strawberry Mango Chocolate Leaf Ingredients:
9 oz Guittard white chocolate couverture
~ 1 oz freeze-dried strawberry / mango mixture (50/50)

So first I ground the fruit to a powder in a mortar and pestle like in my strawberry cream crunchies recipe. I used a leaf mold and made sure it was dry and clean (I rinsed it and wiped all the spots with a cloth - this is to make sure all the chocolates come out shiny, without watermarks from dried water droplets). Then I tempered some white chocolate and stirred the powder in.

I spooned the chocolate into the mold, jiggling the mold on the counter-top to make sure I released any bubbles. I let the chocolate cool for a few hours and then turned the molds upside-down to release the chocolates.

When I was done, I got some pretty pink white chocolate leaves:

So, perhaps this is something for spring more than for fall. :)

Comments

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend. I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team). Everyone was sufficiently impressed. I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender). Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13). Bake for 30 min, rotating once. Let cake

Chocolate Banana Muffins with Cream Cheese Frosting

I made these for a potluck. Three people asked me for the recipe. Now you can be part of the three! Ingredients: 3 large ripe bananas, mashed 3 tbs butter 3 tbs oil 2 eggs 1/3 c buttermilk 1 tsp vanilla 3/4 c sugar 1/2 tsp salt 2 c flour 3/4 c baking soda 1/2 c cocoa powder 2 tbs butter 1/2 c milk chocolate chips (but you can use any kind) Chocolate dipped banana chips and decorating sugar (optional) Preheat oven to 350F. Mix all the first set of ingredients together (all the wet + sugar and salt). Mix in the flour and baking soda. Split the batter in half and add the cocoa powder, 2 tbs butter, and chocolate chips to 1 half. You might have to use a mixer because the cocoa powder gets clumpy. Fill muffin cups with half of each kind of batter. Bake for 20-22 minutes. Makes about 18 muffins. Cream cheese frosting ingredients: 1 – 8oz pkg cream cheese 5 tbs butter 1 tbs sour cream 1 tsp vanilla (I used vanilla bean paste) 1 c p

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house. Ingredients (weight not volume) 10.1 oz flour 0.5 oz cornstarch 1/2 tsp baking soda 1/2 tsp salt 12 tbs (1.5 sticks) butter 7 oz light brown sugar 3 oz granulated sugar 1 egg 2 tsp vanilla bean paste (you can use regular vanilla extract if you want) 9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips) 1/3 c dried cranberries Preheat oven to 350F. Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy. Add dry ingredients and mix. Drop about 2 tbs of dough at a time on the cookie sheets, about 2" apart (I used a 1 oz scooper). Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to bro

Stacey Makes It

Search This Blog