Post #2276798
2026-05-04 14:34 UTC
@elliek@zeroes.ca
They look tasty. Half coated in chocolate sounds even better.
Dipping things in chocolate is always tricky IF you don't have the skill for perfect tempering (I struggle every time so I almost always skip tempering for softer requirements).
Would love it if you shared the recipe for these...
Replies (2)
-
@datum@zeroes.ca 2026-05-04 16:18
@oscarfalcon@mastodon.social @elliek@zeroes.ca Tempering is a whole thing. But IF you don't mind good without being pro, "soften the chocolate until it melts, dip the things, and put them on a baking sheet to cool" does in fact work and is equally delicious. The chocolate will be softer and much more prone to coming off on fingers.
-
@elliek@zeroes.ca 2026-05-04 19:02
@oscarfalcon@mastodon.social Cheers! I think I'll skip the tempering IF I coat. I shared it on the thread in response to a question. Let me know if you can't find it!