Thinking of Marilyn

M

melissa-dallas

Well-known member
I ordered some Easter candy from Russell Stover, since you can now only buy coconut bird nests that still have jelly beans and don't just look like a sad mini cow plop online.

I was so excited to find I could also order a huge box of their "blooper" cosmetically imperfect chocolates for cheap, so I did. This is a great concept, but I didn't really envision that a majority of the box would be one variety from one batch. I opened the box to find that a large number of the candies were oozing one drop of pink whipped filling. See, it is not only cake pop poop. Chocolates apparently poop too. Now, if the majority of my bloopers had been caramel or coconut filling I would have been thrilled.

Anyone have ideas for using up extra pink whipped cream filling chocolates? They are vaguely raspberry or cherry. Can't really decide which.

 
A favorite strawberry dip is sour cream blended with powdered or brown sugar.

Since fondant can be made with powdered or regular sugar, try melting the candies, cool and stir in sour cream to taste, then layer in individual baked sweet pastry tart shells and top with sliced strawberries.

The sour cream dip doesn't firm so making one large pie wouldn't be very pretty to cut. But a parfait or individual tarts would work.

If you want a firmer base, beat equal parts cream cheese and sour cream, then add your pink poop to taste.

 
Melt a couple and see what happens? Brownies? Frosting? Truffles?

I am thinking using the melted "product" as a chocolate/sugar substitute. Maybe? Colleen

 
Dip again in chocolate and regift? (heheh). Or make ice cream and stir

them in.....similar to Breyers Chocolate Truffle Ice Cream which is one of their newest and mannn is it addictive!! Delicious and creamy and chocolately with crunchy/creamy bites of chocolate truffle throughout -- really good. Perhaps you could create something similar.

 
RS Outlets are great!

We haven't found any major blooper or poopers in the stuff we have purchased. My daughter found them and got hooked on these little bite sized holiday chocolates so we are always a holiday behind LOL.

 
That photo also reflects the odd (to me) dipping method suggested by FRAN'S of Seattle

I have her PURE CHOCOLATE book and her method of dipping is to use your pointer (index) and your middle finger to grasp the candy filling and then dip in the tempered chocolate.

Well...take a gander back at the photo and you'll see how my poor caramels were squished by the superpower force exerted by my two fingers.

Also, caramels were slippery due to all that heavy cream, so there's that.

I had coated the first batch using a tined candy dipper, but they weren't perfect. So I tried Fran's method.

(ah, I'm beginning to spot a reoccurring perfectionist problem here)

Her method may work with something less slippery, like a truffle filling. Or, you know, someone who knows what the hell they're doing.

But next time I'll just go back to using the candy fork.

 
I did that once with post-Easter 1 pound solid chocolate candy eggs. Some were plain, some were

filled with truffle filling, some had nuts....one had peanut butter truffle filling.

ALL were half price, free shipping and a bazillion calories. I ordered SIX!

Sometimes my brain just shuts down and leaves for a vacation when good chocolate is cheap. Then it has to come home and deal with a house (my body) trashed by a heavy metal band drugged out on sugar.

 
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