Made two kinds of fruit jellies yesterday – Concord grape and raspberry-orange – and also spread melted chocolate over the transfer sheets. Here’s what resulted:
I’m not wild about any of these, except possibly the cats with the white background on the right-hand side of the second photo. The colors are too dark, or rather too translucent; they blend into the dark chocolate and disappear. However, I think they’d look marvelous on white chocolate, and will definitely use them for this year’s white chocolate bonbons (four flavors). And I may double-paint some (as I did the cats) and put them on dark chocolate. I do have a few more colors on the way, which might help. I’m wishing I’d ordered some white cocoa butter, though, as that might help make the colors more opaque. Maybe mixing in the opaque gold will help? Oh well! More things to try next year.
I am now decidedly behind schedule, but I think it will be OK – I was just trying to get a jump on production. It does mean I need to be reasonably efficient about the remaining days, though.
Off to play with chocolate! Life is so difficult this time of year. 🙂
