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[12] Pom Poms

Updated: Feb 5


Pom Poms


Details

  • Makes 24

  • Approximate total time: 2 hours

Ingredients

  • 1/2 cup juice (I used Pom Pomegranate juice)

  • 1 1/2 tsp sugar

  • 1/2tsp + a pinch agar agar

  • 1/4tsp tapioca starch

  • (Makes about 1 gummy tray plus extra, enjoy the leftover bears as a treat! Toss them in caster sugar, and if you want them to be a little sour, blend the sugar with vitamin C crystals)

  • 1 cup chocolate chips

  • 1 Tbs coconut oil

  • 4oz dark chocolate vegan chocolate chips (about 1/2 cup)

  • 1/2 cup coconut cream (1 can) (if using full fat canned coconut milk, be sure to put the can in the fridge as soon as you get home to make it easier to remove the fat)

  • 1/4 cup sugar

Chef Notes

If you are not vegan and prefer milk chocolate, feel free to use that! Also to make these more fun and colorful you can use white chocolate and food coloring for the shells!


What you’ll need:

  • Measuring cups (preferably metal, if not that’s okay too!)

  • Can opener

  • Measuring spoons

  • Plastic gloves

  • Small cheap paint brushes

  • Small sauce pot

  • Small Whisk

  • 1-2 gummy bear trays

  • 1 dropper

  • Small bowl

  • Spo

  • Silicone Tray 1” half spheres

  • Sheet pan

  • Silpat mat/non-stick mat

  • Rack

  • Small bowl

  • Spoon

  • Two snack-sized or sandwich-sized baggies

Instructions


The first thing you will need to do is make your tapioca so that it can set in time

1. In a small saucepot combine juice, agar agar powder, and tapioca starch.

2. Stir, and continue to stir as you heat the mixture until it comes to a gentle boil. Allow to boil for a few minutes, then turn off the heat.

3. After the mixture cools for a few minutes, use the dropper to fill the bears on the mold. Be sure to pop any bubbles before they set.

4. Allow to cool on the counter so the mixture will set before you move them to the fridge to finish setting


The second part of this recipe

5. Combine Chocolate Chips and coconut oil in a small microwave-safe bowl.

6. microwave in 20-30 second intervals, stirring between each until the chocolate is melted and smooth. Gently mix with a spoon to avoid making air bubbles.

7. Using a small spoon, on each tray fill 12 half spheres, pressing the chocolate all the way up on the sides. Then quickly swirl and turn the tray upside down over the rack that is inside a silpat lined sheet pan to allow the excess chocolate to drip out.

8. When the chocolate is done dripping out (it takes less than a minute), move the tray to the refrigerator to allow the chocolate to set.

9. While the first layer of chocolate is setting, we will make the pudding part of our filling and then come back to the chocolate spheres.


The Third part of this recipe

10. Put coconut fat in a small bowl. If chilled, microwave for 1 minute. If not, heat for 30-45 seconds.

11. Add your chocolate chips and sugar into the hot coconut fat. Stir until dissolved. Microwave for an additional 30 seconds if needed to fully melt and dissolve chocolate and sugar.

12. Once all ingredients are fully mixed, allow to cool for a few minutes. Then pour the chocolate pudding into two plastic ziplock bags and place in the fridge to finish cooling.


The Final Steps! (This may take a while....)

13. If your chocolate and coconut mixture has cooled, microwave for 30 seconds or until soft and runny.

14. Apply the second layer of chocolate in the half-sphere molds.

15. While the chocolate is setting, let’s prepare our assembly station.

REMEMBER! when working with chocolate, you want everything to be cold. So crank the A/C or open a window to let cold air in. Work on a chilled surface like a chilled sheet pan or a cool stone countertop. (To prevent a mess on the counter, lay down a layer of plastic wrap for an easy clean up) Have gloves, small paint brushes, and warm chocolate on stand by.


16. Remove your fruity bear tapioca from the molds onto a plat and set aside at your work station. Put any leftover fruity tapioca bears in an air tight container in the fridge to enjoy later.

17. Gently remove chocolate domes from the mold and put them on the chilled work surface.

18. By now, your pudding should be nice and thick, and not too runny. Fill half of your chocolate domes with the chocolate pudding, almost all of the way.

19. Place a tapioca bear on each half, and put a small glob of pudding on top of the bear, careful not to get any on the edge of the chocolate sphere. If you do, just wipe it away.

20. Now we are going to use the other empty chocolate spheres. Using your small paint brush, brush melted chocolate onto the edge and then press it onto the filled chocolate dome. Press together, and paint extra chocolate on the seem to help it hold.

Place on the cool pan.


Do this with all of your chocolates until they are finished and allow to set in the refrigerator for 30 minutes until set. Then gently remove from the molds, and enjoy!!


*Adults only! You may use an exact knife to shave away any extra chocolate to make it into a more smooth sphere.


*Alternatively, and adult can use a lighter to heat a metal measuring cup. Place the empty chocolate sphere on the hot metal to lightly melt the edges and place it on top of a filled sphere to fuse them together


About Chef

Name

Linden Fussell


Story

I was inspired to become a chef because of my childhood struggles with chronic illness and the health issues I faced directly related to food that has led to my 9 year career as a chef. I spent many years studying the nutritional needs of the body and doing an elimination diet for myself which led to many years of veganism. I am no longer vegan, but I embrace many things about the lifestyle that I learned during my journey. To this day, it inspires me for many of the events I cater and the recipes that I develop. I am a huge advocate for sustainable, plant forward living, and encouraging other on the path to betterment. My career is now focused on teaching cooking classes, privately cooking for those seeking symptom management, and growing a sustainable permaculture-based hemp business.


This recipe, that I call “Pom Poms” was inspired by the nostalgic food experiences of my childhood. Bon bons were all the rage in the 90’s when it came to chocolate truffles, Care Bears and Hairbo Gummy bears were total hits, and my dad could go on and on about how his grandma made the best tapioca pudding (which I’ll never forget those family dinners spent with my great grandma). It took my a while to come up with a childhood favorites type recipe because growing up, we cooked most of our own foods. And I spent hours contemplating on what my brothers and I would pack in our school lunches.... After a conversation with my mom, discussing all the foods we loved as kids, this delectable treat came to life. Joining together all the feel good childhood memories with all of the feel good ingredients that don’t trigger any of the symptoms of my past. It’s a win/win in my book! And while being a chocolatier is no easy thing to do, I think I’ve simplified this recipe and gotten messy enough with it to show that anyone can make chocolates and have fun doing it even if they aren’t perfect and it gets a little messy! When learning how to cook, that’s half the fun! I really hope you guys enjoy this recipe!


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