Yesterday, my 6-yo niece opened up my 2 bars of dark baking chocolate, and messed up the packaging enough that I couldn't re-wrap them. I was afraid of them getting dirty or eaten by mice, so I decided to make mint chocolate truffles. Then on a whim, I asked my cousin B if she happened to have chocolate molds.
The answer: YES!
Therefore, I went and made an improved version of the encased chocolates I failed at before.
This second attempt at tempering chocolate worked well. I guess it did help that I didn't get interrupted midway because dinner needed to be made and I needed to move away from the stove. I first filled the molds (half-spheres and heart shapes) with the chocolate, then upended them to form hollow shells. 10 minutes in the fridge, then I could fill them with my prepared minty ganache.
After another 5-minute nap in the fridge, I covered the bottoms of the chocolates with more tempered chocolates and let them nap some more in the fridge.
Today, I took advantage of the daylight to snap some nice pictures. The top (shell) layer of chocolate is a bit thick for my liking, but I'm really glad that they turned out so nice! And I must say, that mint chocolate ganache is pretty addicting!
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