Chocolate Bunnies: Recipe Fail
Finding chocolate that is free of both dairy and soy is a real pain. The best I’ve found is Enjoy Life’s semi-sweet chocolate chips. They’re decent in cookies, but I have always been partial to milk chocolate. And I wanted Joseph to at least have a close equivalent that he could eat. So when I was recently at Target, I bought a candy mold of bunnies and set about trying to enhance the chocolate chips so he could have yummy chocolate candies.
I started out by melting the chocolate chips and cream of coconut in the microwave. It immediately started to seize up.
So I added some coconut milk.
It still didn’t taste sweet enough, so I tried adding sugar (since I wasn’t heating it very much, the grains didn’t dissolve) and more cream of coconut. Finally, I spooned the chocolate into the molds.
I put them in the fridge overnight, but in the morning, the chocolates weren’t hard, so I stuck them in the freezer for a few hours. They still came out soft – like rich truffles. Though I suspect that if left at room temperature, it would turn into a syrup.
I’m not sure what I’ll do with these bunnies. Maybe I’ll let Joseph spoon some out. I’ll probably throw most of it away. I don’t know if I’ll try again before Easter. Either way, I should research a bit more into chocolate making before trying to add creaminess to Joseph’s chocolates.
Have any of you had experience with allergy-free chocolates? What recipes have you made recently that went badly?