|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!