 |
| Beautiful arrangement of stock, hydrangea, and weigelia |
Ok, now the moment of truth... getting the cones to make it through the steps needed to turn them into drumsticks. Chocolate coating is first.
I tempered the chocolate and painted it on the inside of the cones. It got a little thick. No photos of this step.
 |
| All lined up and ready to go. |
Next, I filled each cone with softened ice cream. I didn't get the round top like the real drumstick due to the shape of my cones... next time?
 |
| Ice cream filled cones |
After letting the ice cream refreeze which took about an hour and a half, I prepared the magic shell chocolate coating. I followed a simple recipe from http://dianasaurdishes.com/02/homemade-magic-shell-recipe/ with only two ingredients: chocolate and butter!
I measured out the chocolate and butter and melted them together in the microwave. I stirred for several minutes to incorporate the two. After letting the mixture cool slightly I tested it on some ice cream... it worked!
I dipped one cone at a time into the chocolate and then into a bowl of chopped almonds, instead of the traditional peanuts, I chopped up some marcona almonds for a more sophisticated crunch on the top.
 |
| Homemade magic shell |
 |
| chopped marcona almonds |
 |
| Close up of chopped almond topping |
Meanwhile, the rains we've had for the past month have brought
the most beautiful spring flowers.
 |
| Weigelia in bloom |
 |
| Chives and thyme |
 |
| The rooster looks content among the chive blossoms |
 |
| Raindrops on hosta leaves |
Thanks for visiting!
Enjoy!
©salmonalley2011
No comments:
Post a Comment