If you don't know what I'm updating, here's a link to the first trial of making homemade Bon Bons from a few days ago.
Some tips I have picked up in this process:
1. Wait until it's not so hot out!!! It turns out that trying to make these when your house is 87 degrees is just stupid.
2. Put the cookie sheet in the freezer before you start to keep everything nice and cold.
3. Stick toothpicks into the ice cream balls for the process and then remove later.
4. Don't dip! Pour the chocolate over the ice cream. I still have not mastered the perfect dipping chocolate but it's getting closer :)
1 comment:
Having you tried pouring the chocolate? Does it dry fast enough so that it doesn't spread all over the place? What about using one of the chose mesh spoon things that you fry things with? I don't know what they're called, but I've seen them before and they have big holes in the but would easily hold an ice cream ball.
Another though, make the ice cream into balls and then put back into freezer to really harden, then dip into chocolate?
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