Easter baking and chocolate making started a few days before the big day. The chocolates came first as they take a few days to make, especially since I don’t have fancy equipment to help things along. Without a tempering machine, tempering chocolate can be frustrating!
I made little chocolates with mint creme centers. I’m a mint fan, so I was aching to make these.
I also made peanut gianduja centers and then used the gianduja to fill molded chocolates.
I spread out some of the peanut gianduja into a pan and poured a layer of raspberry ganache over it. I then cut them into “squares” and enrobed the squares in dark chocolate to make my version of PB&J truffles.
With some of the raspberry ganache, I filled molded hearts and let them sit overnight before capping.
I also tried my hand at Easter bunnies and chocolate lollipops. After this experience, I have a new appreciation for the ones you buy at the store! Here are my lollipop lambs.
I also practiced making bar chocolate studded with nuts or dried fruit and nut clusters. Following the nut theme, I made almond butter toffee enrobed in dark chocolate. Mmmmm good. I weighed some out to see how many go into 2 ounces.
Maybe my dream chocolate shop will someday come true!