Friday, December 4, 2009

The Ingredients are Good, the Method Sucks


Wyona and I tried to make the chocolate covered cheese cake suckers a couple of days ago, the ones I told about on the blog in November. Her comment at the end of the evening was, "The ingredients are good. The method sucks." Wyona sent samples over to Marcia's house when we were through. Marcia who had seen the originals at SAIT commented that it looked like we needed more practise.

We could not get the chocolate to the right consistency -- after putting butter in it, as the student at SAIT said she did, our chocolate turned thick and I could not thin it down -- though now that I think of it, I might have added cream, fiddled with it that way.

Besides trouble with the chocolate, the frozen cheese cake would split when we put the sucker sticks in, some of the squares fell right off of the sticks into the chocolate pot and we had to fish them out and eat them as is, warm chocolate all over our fingers.

Three of us, Wyona, Charise and I, were working as fast as we could, in and out of the pot of chocolate and still the consistency was getting too thick, too fast.

By the end of the chocolate we had defaulted to dipping beautiful soft dates in the chocolate, some purchased at Superstore, the freshest Wyona has tasted.

Sunday, December 6th, there is a party at Wyona's for those who are in town. Hors d’oeuvres at 4 pm, supper at 5:30, videos for the kids downstairs, conversation for the aunts and cousins upstairs. Chocolate covered cheesecake suckers for dessert. Her upside-down tree has been decorated and candles are burning for guests, at least every time that I have arrived there, the flames have been flickering in the candles.

Later this week she is going to try round two of getting the chocolate the right consistency on the cheesecake suckers. We are going to see if the semi-sweet chocolate works better than the milk did.

Arta

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