judsoN
presents...

p uMP ORG iN



CHOCOLATE

2018-2019

This is how it was packaged.


To melt chocolate into molds, it's not difficult at all. But there are a bunch of little persnickety steps to figure out.



* what stuff will you need?

* what is tempering?

* an easy way to temper

* adding stuff

You can put yummy stuff inside, by filling the mold about 1/3 of the way. Let it cool a bit. Then add the yummy stuff, trying not to let it sprawl to the edges of each chocolate. Then pour the rest (that is still hot and melted, don't let it cool or you'll have to re-temper.)

But I found this takes getting good at (and a tiny tool to push things around). So I just dump the yummy stuff right in (just before pouring). Stir it, and you can feel the consistency. Sometimes scoops of thick glop are easier to manage than pouring.


Now, we leave it out to cool down. When it gets about room temp, I stick em in the freezer overnight. Not essential. But then they get really cold, so you can brand them!

They also sell packs of 1-2" square tin foil in various colors. Helps me to color-code which flavors are which, since at this point they'll all look about the same.

hide

* freshness



There's nothing essential about these ratios, but it took me a while to get the balances right.


With 1 cup of chocolate...

add 1/2 cup of...

* Crush pecans, walnuts, or cashews into crumbs. These are even better roasted.

* Crush up coffee beans (I need decaf, and as low acidity as you can find).

* Try freeze-dried raspberries, crushed peppermint candies (with a tablespoon of extract of that flavor).

* Make a bowl of oatmeal.


add 1/4 cup of...

* Add honey, maple syrup, carmel syrup, raisins. (You might not always guess, but all these seems to work with absolutely everything.)


Have fun!






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