These caught my eye yesterday because they’re a little out of the ordinary for Jelly Belly. One of my favorite things to see on a fancy schmancy dessert are raspberries. Want something that looks like it was made by a French chef? Put a raspberry on it. These would be good to keep around in case timing for fresh berries on the spot can’t happen. Or if you just happen to like Jelly Belly candy.
It’s funny, I was trying to figure out the plural of “Jelly Belly,” and the Jelly Belly style guide says it’s against the rules! So instead of saying “Jelly Belly’s” or “Jelly Bellies,” I had to say “Jelly Belly Candy.” Well, I didn’t have to. But I thought I’d overshare with everyone.
Tags: candy, cuisine, desserts, eating, favorite things, food, french chef, jelly bellies, jelly belly, jelly belly candy, raspberry
Some might argue that I have an addiction to sprinkles, possibly a medical condition. Others might go as far as to name call – Sprinkle Hoarder! I prefer “sprinkle enthusiast.”
Categories: Bakery, cake, candy, cupcakes
Tags: baking, candy, cuisine, dessert, food, gastronomy, photography, restaurants, sprinkles
I think I bought these chocolate molds about 10 years ago when I was visiting friends in Kansas City. And I haven’t used them until today. These are like miniature Jell-O molds. Melt white chocolate, add to a piping bag (or ziplock with the corner snipped off). Pipe candy molds halfway. Refrigerate or let set. Fill the rest of the molds with regular chocolate. Set and release from the molds. (Before you set each layer, tap the molds against the counter to release any bubbles and smooth the top.)
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Categories: candy, chocolate
Tags: candy, candy molds, chocolate, chocolate molds, cuisine, dessert, eating, food, gastronomy, jell o, pastry, white chocolate