This week, I thought more about the potential of what chocolate can be used to achieve. The taste and the structure matter. I thought about my mint flavor comparisons from last week with the fudge. We talked about the mint being a very dominating song flavor as one possibility. I'm thinking about how something can be hollow and contain "something." I went through the tempering process using white chocolate this time. Using an egg shaped mold, I tried to cast the chocolate into the molds and used another portion of the tempered chocolate to explore "toothpaste." Adding green food coloring and mint extract, I learned that the moisture/extract caused the consistency of the white chocolate to become a paste. The green food coloring was rather light, too. The egg mold is actually designed for Jello. I also got a Halloween Jello mold that I decided not to use for casting. There are two mind maps for the toothpaste extraction idea and then the egg shell cracking idea.
