One more question - how do you store them while they liquify? Everyone ate the ones I just made so apparently I need to make more! They had no chance to actually liquify. But they were really good and clearly I should make some more and find a way to store them 😅
@@aromachocolates good idea! It’s just hard getting my family to stay out of them long enough to liquify 😂 my 4 year old scaled my cabinets to grab some…
How thick do you make your shells? I think I made mine too thin and they stuck to my mold :( your fondant is also thinner than mine, maybe I should have added more liquid…
Shells are about 2mm thick. For my fondant, I’m just heating it up and piping it while it’s around 85°F. There is a little added syrup or liqueur added to make it even more pipable. But not much. You want the invertase or alcohol to do the liquifying of the fondant.
@@aromachocolates one of these days I’ll try again 😅 I did try making shells again and I finally got it! My first time I tapped the mold way too much so they were really thin. Oops. At least my family didn’t really care about presentation, only me 🤷♀️
@@aromachocolates thanks for putting this out there and helping! Even with all my mistakes they still taste better than that Queen Anne junk I used to eat 🤢
One more question - how do you store them while they liquify? Everyone ate the ones I just made so apparently I need to make more! They had no chance to actually liquify. But they were really good and clearly I should make some more and find a way to store them 😅
I store them at room temp on sheet pans with covers.
@@aromachocolates good idea! It’s just hard getting my family to stay out of them long enough to liquify 😂 my 4 year old scaled my cabinets to grab some…
How thick do you make your shells? I think I made mine too thin and they stuck to my mold :( your fondant is also thinner than mine, maybe I should have added more liquid…
Shells are about 2mm thick.
For my fondant, I’m just heating it up and piping it while it’s around 85°F. There is a little added syrup or liqueur added to make it even more pipable. But not much. You want the invertase or alcohol to do the liquifying of the fondant.
@@aromachocolates one of these days I’ll try again 😅 I did try making shells again and I finally got it! My first time I tapped the mold way too much so they were really thin. Oops. At least my family didn’t really care about presentation, only me 🤷♀️
@@aromachocolates thanks for putting this out there and helping! Even with all my mistakes they still taste better than that Queen Anne junk I used to eat 🤢