Baking Bandit: When Life Gives You Lemons, Make Candy
So, if you’ve followed my story, you know that my attempt at making Turkish Coffee Custard was a bust. What do you do when you have a lemon? You make lemonade.
The Story: The last step in my Turkish Coffee Custard produced about 3 cups of chocolate sauce. Once I figured out that my custard consistency needed work, my first thought was to put the sauce in the fridge and figure it out another day. Then I thought, I better test this out because sometimes chocolate will stay in its melted state and other times it will harden if left to cool down. So, I placed a small glass of the chocolate in my fridge. It hardened up nicely. My next thought was, melting chocolate a second time usually doesn’t produce a smooth chocolate sauce. Thus, my mom mentioned that we had some walnuts and toasted coconut, which I could use to make a candy.
The Result: I used my 2T measure to collect the chocolate sauce and to fill my silicone mold. I placed a small amount of the chopped walnuts on top and the test in the freezer for 30 minutes. It was a success!!! Unfortunately, while waiting for the test to set, my measuring spoon slide down into my sauce and was completely covered. I love baking, but I don’t like my fingers covered in anything, so I thought there has to be a better way to do this. So, I found my trusty condiment bottle, loaded the chocolate in it and voila, a mess free chocolate dispenser. With this in hand, I poured a layer of chocolate, then a layer of walnuts/coconut and then another layer of chocolate. The results are captured in this post.
Ingredients included: bittersweet / 60% / 70% percent chocolate, coconut oil and corn syrup. For my keto friends, you can use almost any type of melting chocolate and maybe omit the corn syrup or swap it with another syrup like Choc Zero syrup.
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