Hey, they do look like turtles! I wonder if there’s a turtle shell mold somewhere, to get the indentation/pattern, that you build in reverse: chocolate, caramel, pecan. I guess slapdash is part of the charm. I was in a rush, so not in perfect temper, some streaking visible. But, no crappy oil or palm fat in the chocolate (commercially made boxed– ha– turtles), actual couverture. Though I didn’t like this one. It was way too thick, even at 90°F. Whether hand-dipping or fork-dipping, pain-in-the-ass too viscous. Tried dipping some truffles recently, same problem. Different brand next time, and probably lower cacao percentage. This one was only 63%, I didn’t think it was that big a deal, but I am used to 52%. Also, with the truffles, I made peanut butter ganache, and I think the 63% drowned out some of the peanut butter. The taste was too dark, not enough peanut butter. Waste of money, that. I’m not fond of milk chocolate (even the real stuff) because it’s so sweet, but the peanut butter would be able to shine at least. Maybe just a 50% or so.
Thank goodness for Puritan values, one of the few instances where they have a positive effect:
Whew. I found myself to be aroused and titillated by all this (reference at 4:26, but you need the background on the character first):
Folk Festival and Jelly-off. Ha. Classic sketch.