Friday, March 30, 2012

Saint Patrick's Day Cake Balls

Cake Pops for the Irish...
you can see the same cake pop process from my lemon cake pop post. The only difference is... I used a chocolate cake and I added some Irish Cream to the mix.

I also attempted to add some Irish Cream to the melted white chocolate. DO NOT DO this. Your melted chocolate will instantly harden with no revival tactics! At this point there is no going back; no way that chocolate will melt properly again. 
I decided to do some research to why this may happen...

  Why Chocolate Seizes
"One minute, the melted chocolate was so smooth and velvety that it was hard to resist drinking it straight from the bowl. The next minute, it had clumped up into a thick dull paste. Ever had this happen to you?"
Why chocolate seizes and what we did to make it happen has always mystified us. We know that a few stray drops of water can cause chocolate to seize, but why? The process of refining cocoa beans into chocolate gets rid of all the moisture, and so the final product is actually incredibly dry. Technically, even melted chocolate can be considered a 'dry' ingredient despite its liquid state.
For this reason, adding water to melted chocolate has the same effect as adding water to flour--it turns into a paste. Food science Harold McGee explains that "the small amount of water acts as a kind of glue, wetting the many millions of sugar and cocoa particles just enough to make patches of syrup that stick the particles together..." If a bit of water accidentally gets splashed in your bowl, you may still be able to resuscitate the chocolate by adding cream and using it as a ganache or sauce. The cream will incorporate more smoothly with the cocoa solids and sugar particles in the chocolate. Chocolate can also seize if it gets too hot and scorches. This it's best to heat it gently over a water bath or in 20-second increments in the microwave, being sure to stir occasionally so the bottom doesn't burn.

Back to the Cake Pops
Due to a failed thought process, minimal time, and less ingredients, I dipped the chocolate pops into the Irish Cream, let the excess drip onto a paper towel (see the last two photos), and then let it freeze for another hour. Once they are frozen, dip them in the Green-white chocolate. If you want to use a color, I think buying the Wilton white chocolate in a certain color is better...unless you like having a colorful smile!

They turned out pretty good! It's hard to make a bad cake pop!

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