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

* freshness

One more note. Eat em up or give em away fast. Nothing will go bad. I had to figure out what i could make without things like cream, so it would ship. But ends up, commercial chocolate uses a preservative. Not a harmful one at all, often still natural, but nothing we have access to. They just keep the chocolates tasting fine after years on the shelf. Refrigerated, these will taste blander after a few months.

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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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