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Post by lycangalen on Dec 17, 2009 5:44:38 GMT -5
Howdy all,
I'm still pretty new to chocolate making; I started with molded solids when I was a kid, and just started getting back into it now. I've been having a blast making hand dipped chocolates this year - I made some fruit centers, and a peanut butter filling. I then decided to try making a basic creme center.
The recipe I used called for 2 1/2 lbs dry fondant plus 1 cup butter, chill overnight, beat in 1/2 cup heavy creme.
Unfortunately, I must be doing something wrong because my creme looks more like pillow stuffing. It was very light and fluffy after mixing in the butter, but I took a leap of faith and put it in the fridge anyway. After adding the creme it now looks lumpy and fluffy.
I was hoping someone might be able to tell me if I got the measurements wrong, or is there a trick to the combining of the ingredients that I missed? Should I have combined the butter and fondant by hand? Heck, is the fluffy pile of sugar salvageable into something else?
Any help is greatly appreciated!
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Post by lycangalen on Dec 17, 2009 6:40:03 GMT -5
Nevermind! I got it sorted. I'd just given up too soon. or maybe I had to let the heavy creme start breaking down the fondant a bit. Either way, just keep whipping it and it will come around. Though a note to other new chocolatiers planning to do creme: it gets VERY thick. This is no territory for hand mixers.
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