"Useful for trying out new techniques"
23 March 2016
I normally temper chocolate to make shapes for filled truffles but wanted to try an experiment and make some chocolate daffodils having seen a guide at the cakeblog. Given how fiddly it would be I decided it would be cheaper and easier to use candy melts for my first attempt rather than chocolate as I wouldn't have to temper the base material first. My dress rehearsal worked and will be the finishing touches to a colleague's birthday cake. Back to choc now I know I've mastered the technique for our Easter cake