Uncle wrote:
> I'm tryng to make a sort of bon-bon kind of thing, and having a hell
> of a time.
> For some reason, the chocolate has a difficult time sticking to the
> ice cream ball. Is the chocolate too warm? I thought this might be the
> problem, but did another batch with it at about body temperature and
> it still happened.
> I'm using a mix of 4 parts chocolate to 1 part cocoa butter. I run
> about a 50% success rate. Here's what I do:
>
> make the chocolate mix
>
> freeze a pan.
> scoop the ice cream balls onto the frozen pan.
> put it back in the freezer to stabilize it.
> dip it in the warm chocolate... this is where the problem comes in
> put what makes it through back into the freezer.
> go for a second dip to cover the invariable holes and cracks... and
> again, sometimes it won't stick.
>
> I also notice that it's usually the first few that work, then I start
> having problems. This also <seems> to be just about the time the
> surface of the ice cream or bon bon is getting frost on it. It occurs
> to me that this frost could possibly be part of the problem. Anyone
> done this before that can point me to the problem?
It strikes me that ice cream has probably adulterated your chocolate after
the first two....Have you considered making chocolate shells, then filling
them with ice cream, then filling in the backs with chocolate? I would think
it would work better.
--
Janet

Dear Artemesia! Poetry's a Sna/Bedlam has many Mansions:have a
ca/ Your Muse diverts you, makes the Reader sad:/ You think your
self inspir'd; He thinks you mad.


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