If you’re wondering why there are weird tails on those big roses, it’s because they’re supposed to have sticks in them. But yeah, those darn sticks where protruding everywhere that I can’t get them to fit in the freezer. They were going in every direction, I had to take them out when the chocolates were already semi-hard. I know right?
Last December, I bought a huge chunk of Beryl’s White Chocolate from a colleague without thinking what I wanted to do with it. It was yet again, another spur-of-the-moment purchase. It’s been sitting in our fridge since then and I feel like it’s cursing me whenever I open the fridge; like a child abandoned on the street. But last Wednesday, I finally had the heart to make something pretty out of it. I went to this awesome baking supplies store along Quirino street filled with everything nice and pretty. I spent about an hour in that store just staring at those pretty little things that make for beautifully designed cakes and other pastries. Anyway, I purchased a few chocolate molds, rice crispies to add some kick, and food color. I wanted to make pretty chocolate bonbons, just in time for valentines. But well, they turned out fancier than I thought. Too fancy that you wanna throw them in the double boiler, melt them again, and just make whatever fudge comes out of it. So yeah, here are my rather, amateur chocolate bonbons! =)
The red shells are my favorite! Anyway, they’re not picture worthy, at least for me. But hey, at least I was able to finally get rid of that inch-thick, one-kilo chocolate block. Plus, the process of creating these cuties is very much therapeutic. Try it when you’re bored.