Getting Better at Edible Paper

I’m getting better at using the edible paper, I think — if you brush on a thin layer of icing gel to both the iced cookie and the back of the paper, it adheres pretty well without curling, esp. if you turn it upside down to dry. The edible paper doesn’t actually taste like anything, so in some sense, it’s sort of silly — my kids weren’t actually impressed with it. But fun to experiment with, and a nice decorating change. The COOKIES still taste good, anyway.

This was a ‘pick 3’ order (out of 15 options), $18 + shipping; she went for chocolate dipped crystallized ginger, chocolate dipped apricots, and a rose-vanilla cookie. I added in a few little chocolates as lagniappe — one dragonfruit and one made with the new ‘gold’ chocolate from Callebaut, which is sort of buttery/caramelly. Yum.

Kavi has now ranked her plain chocolates, and she thinks they are, best to least: ruby chocolate, gold chocolate, milk chocolate, white chocolate, and dark chocolate. I told her she’d likely enjoy dark chocolate more as she got older and her taste buds shifted, but she looked very dubious. 🙂

I think for the summer Patreon treat boxes, I might do a bees & honey theme, and use the gold chocolate in a honeycomb mold…but now I’m getting ahead of myself. First Valentine’s, then spring, the Mother’s Day, and THEN summer…

Ordering link here — if you want them shipped in time for Valentine’s Day, please order by Sunday. No guarantees after that!

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