Ever since I made the Mud Pie II from this website, I have been longing to make more difficult and from scratch sweets. I decided to break out my
Candymaking book. I bought this nearly two years ago but I wasn't quite ready this level yet and I didn't even own a Kitchen Aid Stand Mixer either.
I broke out the Candymaking book by Ruth A. Kendrick & Pauline H. Atkinson that I put away. I bought mine new off eBay, but you cal also buy this book at your local Barnes & Noble or Borders. I attempted the basic cream
fondant recipe twice in the past. It takes some time to mix the cooled fondant mixture and I didn't have the patience and my self defeating attitude got the best of me back then.
I am excited about this project! I am using my Lorann Gourmet oils which are for candymaking, baking, etc. The plan is to make some vanilla butternut, vanilla, coconut, and key lime truffles. I am going to dip them into milk chocolate...my
favorite! I am hoping to post some nice photos of the finished product tomorrow!
I split the cream batter up. A portion was flavored with Lorann Key Lime oil and green dye, another portion which is my favorite was flavored with Lorann Vanilla Butternut and walnuts were added, and the remaining portion is plain
and being stored in the fridge until I use later.
Using a small cookie scoop, I scooped the flavored cream fondant centers on transferred onto wax paper and placed in the freezer until firm. Once the messy looking scoops of cream fondant were firm, I was able to roll them into
I used belgian milk chocolate which I tempered by heating to 120 degrees, seeded the chocolate by adding chopped chocolate into the mixture and let the temperature come down to 85 degrees. I placed the bowl of chocolate in my
oven which was heated to 200 degress for 30 seconds and the temperature came up to 87 degrees and I began to hand dip my flavored cream fondant truffle centers.
The Candymaking book I have encourages hand dipping as a preferred method, but they warn it takes practice. I decided to give it a shot. I also tried to give the truffles a signature on top as chocolatiers do. I ended up with
a messy swirl, but again with practice I will eventually get the hang of it.
So here they are...