It didn’t take me long to get round to a second attempt at fudge did it? I decided to start my adventures with “proper” fudge with a favourite flavour, chocolate.. with a few pecans added for good measure. Fudge comes under the category of crystallised  candy, the sugar has to be cooled and then beaten [...]

One day, a fair while ago, we were walking around Whole Foods with friends.I can’t speak for all WF stores, but ours (being the flagship and all) had a pretty impressive confectionery counter. Fudge, chocolates, truffles, bark etc. It’s fun to look and see what they have. On this instance they had orange creamsicle fudge. [...]

Marshmallows don’t usually generate a lot of fuss.  They’re typically something most folks buy by the cheap bagful at the mega-mart, and never think twice about.  To these folks I say this: if you’ve never had a fresh, handmade marshmallow, you’ve never given your inner child a hug. The texture is tremendously better, the flavors [...]

So, last Wednesday we talked about the basics of chocolate, how the beans are processed. Obviously, it’s not necessary to know all of that before you head into playing with chocolate but I like to think that understanding the ingredient a little better can help you towards a better finished product.. Or it just helps [...]

“There are four basic food groups:  milk chocolate, dark chocolate, white chocolate, and chocolate truffles” Chocolate – Theobroma Cacao, the food of the gods. Roughly two-thirds of the entire world’s cocoa is produced in Western Africa. Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with another fat. Cocoa [...]

Firstly a Happy New Year to you all, we’re back and ready to start 2011 with a bang! We hope your holiday season was everything you wanted it to be. – As we have done the past couple of years we decided to treat our guinea pigs… er.. um.. I mean friends, with a selection [...]

As a Christmas present to some close friends of Curious Confections (with the added bonus of being a great way to test out recipes on new people and a way to receive feedback), we decided to experiment with some chocolates and candies. We made a caramel ganache to go in some molded truffles, and a [...]

Along with the chocolates previously mentioned, some work with candies has been attempted. This includes traditional items such as divinity and pralines, along with candied zests, marzipan squares and many other delicious items. Visit the gallery for more items. Hopefully in time many more confections will be joining them.

In the past we’ve been playing about with some chocolates, they’re an area we know a little about, and would love to learn more. Truffles can be either hand rolled, or molded, either way they need to be coated with a layer of chocolate to protect the ganache and prevent it from spoiling. In the [...]