http://www.thisisinsider.com/baking-students-create-spectacular-chocolate-geodes-2017-3
I don't often post things of this nature, but this is just too cool to pass up. Fantastic imagination and technical work!
Isn't that amazing! I had no less than 4 of my customers send me the link to this video and ask when I was going to make one. Lol! It will be my project recipe for next Easter - creating smaller versions of this to sell. Can you imagine how much fun it would be for kids to open up?!?
Let me know when you make them, i'll be a customer 8-)
Yes, generally speaking, the slower you can induce the process, the larger they will grow. Looking forward to seeing your results!
Disappointing crystals at room temperature- the picture on the right.
Much improved at 30º C. Wish the pictures did a better job of showing how lovely the crystals are on the left picture. I'll try to carefully chip away at the overlying crust to reveal the underlying crystals after I'm convinced it's completely dry and finished growing.
Nice job! Now what sort of "base" did you grow these on? Did you create a hollow chocolate egg and put the solution inside? It makes sense that warmer is better. I know when my kids were littles and we were learning about crystal formation, sugar crystals had to be grown near the furnace vent.
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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.
