I have had the busiest week and another crazy one coming up so decided to take the day off to paint and eat chocolate covered pretzels. I recommend it.
I've also been experimenting with tempering chocolate lately and freckles have been making appearances on my Instagram feed as you may have seen if you follow me over there (if you don't, you're missing out). I found that as with most things simple is best. This 2 step process gave me the most consistant snap and shiny-ness for my buck. A couple of notes though:
- When setting up your bain marie, make sure the water in the saucepan is not touching the bowl.
- The water should be SIMMERING not boiling. Be patient.
- To cool your chocolate faster, you can place the bowl into a shallow dish with ice water.
- And finally, I'm sure I don't need to tell you this but be very careful not to get any drops of water or steam into the chocolate. It WILL be ruined and you WILL need to start again.
Oh, and if you are making freckles or just into baking (and live in Australia) may I suggest you check out Coles' new range of sprinkles. They're pretty special.