2 hours ago, Jim D. said:I love the look of the gradient. I've been trying to think of other molds where it would work, but haven't come up with anything yet. The cocoa pod is a difficult mold--it produces a chocolate that is too long (about 2") to fit in ordinary trays or even in candy cups and, because of the necessary elongated shape, makes a bonbon that is rather small in weight (the Chocolate World mold is 8g; Cacao Barry has one that is sightly fatter and makes 10g).
I have tried strawberry and rhubarb many times and have never been satisfied that the rhubarb actually contributes anything. Even a relatively small amount of strawberry overpowers the rhubarb. With the water content of both, the Aw is also a problem. How did you make your filling?
It's a buttercream - I'll e-mail it to you.
