Rocky Road as a Gift - goes down VERY well!

shopndrop

pookienoodle wrote: »

it will keep but you may find that chocolate bloom developes(that white film that takes the gloss off it)
you can avoid this by tempering the chocolate but thats a bit of a faff.
just make it as close as possible to giving it.

Sorry to sound thick but what is meant by "tempering the chocolate"?

nuttybabe

shopndrop wrote: »

Sorry to sound thick but what is meant by "tempering the chocolate"?

i was going to ask that!!!! :P

dizziblonde

My policy with the bits that crumble off has always been...
THEY'RE MIIIIIIIINNNNNNNEEEEEEEE!!!! (and a chef's perk!)

claireac

pookienoodle wrote: »

were the bits that fell off coated in chocolate?
you need enough chocolate to bind it and mix it well so there are no dry bits left.
If the chocolate bits crumbled you may possible of overheated the chocolate.

Everything was chocolatey, so maybe I overheated the chocolate. I think I'll try another batch at some point this week.

claireac

dizziblonde wrote: »

My policy with the bits that crumble off has always been...
THEY'RE MIIIIIIIINNNNNNNEEEEEEEE!!!! (and a chef's perk!)

I'll be the size of a house....:rotfl::rotfl:

Sagz_2

claireac wrote: »

Everything was chocolatey, so maybe I overheated the chocolate. I think I'll try another batch at some point this week.

I'm almost wishing my attempts go wrong so I can keep trying and eating the 'disasters' :rotfl:

rumncoke

I definately will be making this, but not as a pressie, it just looks wonderful & I have got a really sweet tooth.

pookienoodle

shopndrop wrote: »

Sorry to sound thick but what is meant by "tempering the chocolate"?

this is a good guide.http://candy.about.com/od/candybasics/ht/temperchoc.htm
Its what gives nice chocolates their shine and snap.

littlelibrarylass

i made this for the school fayre . i used rich tea bicuits and cranberries as i couldn't find glace cherries.

LLL