Today it rained and I wasn’t upset by it, except while walking to class while holding an umbrella and trying to eat one of these…I just wanted to stop and say “Can you hold on just one second so I can finish this, please?”
I use to really hate when it rained. I think I was stuck in that SoCal “oh my god this is not sunshine, what do I do” kind of mentality. Or maybe after all of these environmental classes I’ve finally realized that rain is good and it’s sole purpose isn’t to ruin our day. Or maybe I just like wearing rain boots. Whatever the reason is, I like the rain now. Progress.
I completely forgot that I was given a whole bunch of different chocolate transfer sheets to play around with from the head pastry chef at the Red Rock Resort in Las Vegas, so I decided now was a better time than any to give that a try. Chocolate transfer sheets are sheets of acetate paper that are printed with fun designs in cocoa butter. When you spread the chocolate onto the sheet and let it cool, it picks up the design onto your chocolate. If you’re interested in trying it out, you can find them on Amazon.
They look really impressive, but don’t require a huge skill set to master it. The key to making it look nice is spreading it as evenly as possible (unlike mine above). I used a little heart cookie cutter to make the hearts, but you could also use a knife and score whatever shape you want into it.
Pile ’em up, pile em up!
I cut them into squares and then dipped them into the chocolate. You could also leave them in the pan and pour the chocolate on top, but then you’ll have harsh lines on the sides when you cut into it. It’s just a matter of preference.
More things should be dipped in dark chocolate. You know we have come a long way when chocolate dipped bacon is now considered acceptable, but theres always room to grow.
Happy Belated Valentine’s Day fellow sugar lovers,