Making Candy Worth the Effort
A friend and fellow Michigan food blogger just celebrated her 10th Wedding Anniversary. The internet informed me that the 10 years is the “tin” anniversary and her wedding (not-)colors were black & white, so I thought a tin full of black & white candies would be an appropriate gift. The first thing that came to mind were peppermint patties. Bittersweet chocolate may not be quite black, but contrasted with the white, creamy center, it has the right effect.
However, it seemed a little silly to make peppermint patties by hand when those are so easy to find ready-made. Sure, if you use expensive chocolate and real butter, a homemade peppermint patty might taste a little different than a York. But probably not enough to justify going to all the trouble of clearing out space in the fridge for multiple rounds of chilling and dealing with the mess of dipping things in molten chocolate.
Instead, I decided to make an assortment of flavors that aren’t as easy to buy. The black & white theme restricted the flavor options a little, mostly because I thought it would be a little strange to eat something with a white filling that tasted like something with a firmly-established color signifier, like raspberry or orange or maple. Additionally, I have this silly desire to use the “real" thing when possible or something based on it—i.e., if not fresh or frozen raspberries, then raspberry preserves or Chambord, etc. So I had to come up with flavors that 1) aren’t readily available in commercial chocolates but do go well with chocolate and 2) make both culinary and aesthetic sense in white (or nearly-white) buttercream.
The answer seemed to be other herbs, like peppermint, or something similar: flowers, spices, tea, etc. Basically anything that would make the buttercream gritty if you tried to add it in its usual edible form. So texture was the culinary justification. The aesthetic justification is that there’s not as strong of a color association with things like jasmine or cardamom. Even things like lavender, both a color and a flavor/scent, doesn’t seem like it has to be purple in the same way that raspberry has to be red. The problem with things like lavender and jasmine is they run the risk of seeming more like bath salts than candy, so I decided on a few combinations and decided to make different shapes so people could distinguish between them visually:
Hibiscus-rose (striped balls)