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this post was submitted on 19 Feb 2024
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Yeah, ain’t nobody got time for that. It’ll melt while i eat it anyways.
It's mostly a concern if you're going to sell or gift them. I did this for some time, considering to do it again this Easter - it's laborious but a nice way to get some quick cash.
Wait, what are you selling?
yes
I’ll take 3, please.
Chocolate Easter eggs.
Or at least I'm planning to sell some when Easter kicks in.
There's always the "aw fuck it, roll it in cocoa powder" approach lol.
I... may or may not have done this with bonbons in the past, and then sold the failures as "gourmet chocolate". It doesn't work for chocolate eggs because people want them glossy.
Then the ones that I'm planning for my family will get some drawings in white chocolate, so if those get some bloom I'm leaving them as is.
I read that as bonobos at first and was very confused. I need to finish my coffee.
Choc-rings.
chocking
Choking on chocking chocrings
So you sell last years (or older???) chocolate eggs somewhere?
No, I usually make them a week or so before Easter. However if you screw the tempering up it blooms just like if you stored it for years, and given my humid city it's really easy to screw it up with condensation water due to the double boiler. (You don't want to heat the chocolate directly. Seriously. Burnt chocolate is as awful as non-burnt chocolate is delicious.)