Raspberry Blackout Cake from Vegan with a Vengance

As the saying goes, all good things must come to an end. Our Swedish family have taken the long flight home to sub zero temperatures (-28C on some days. Eep!!!).

Before we did the sad farewells at the airport, we managed to squeeze in one final dinner at our home with the whole family present. For after dinner I wanted to make a really special chocolate cake. Mum had a wonderful moist chocolate cake recipe she used to always make for birthdays and special occasions. Unfortunately I seem to have misplaced the furry book I wrote down all of mums best recipes in before I moved out of home so had to find another recipe to use.

After scouring through all my cookbooks, I settled on the Raspberry Blackout cake from Vegan with a Vengeance. This recipe just jumped out at me as something I really wanted to try, and Isa's recipes have never let me down yet. I've noticed that this recipe has already been published on a number of blogs (not all of which give her credit as the source) so it seemed to be a rather popular recipe too.

Raspberry Blackout Cake

1 1/2 cups all-purpose flour
1/2 cup Dutch cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups plain rice or soy milk
1/2 cup canola oil (I used almond as I had no canola)
10 oz jar of raspberry jam with 1/2 cup reserved for the batter (I didn't have enough raspberry so I made up the difference with sour cherry in the batter)
2 tsp vanilla extract
1 1/4 cups sugar
Fresh raspberries for decorating and yumminess

1. Preheat oven to 175C or 350F. Spray two 20cm/8 inch round springform cake pans with cooking spray. If you don't have springform pans, line the bottom of ordinary round pans to prevent sticking.
2. Sift together the flour, cocoa powder, baking powder, baking soda and salt.
3. Combine the milk, oil, 1/2 cup of the jam, the vanilla, and the sugar in a large bowl and mix with a hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay.
4. Add the dry ingredients to the wet in batches and mix until everything is incorporated.
5. Divide the batter between the prepared pans and bake for 40-45 minutes, or until a toothpick or knife comes out clean.
6. Remove from oven and let cool in pans.
7. When the cakes have cooled fully, spread one layer of cake with a think layer of the remaining raspberry jam (give the jam a quick mix to get a spreadable consistency); spread a layer of chocolate icing on top of the preserves.
8. Place the other layer of cake on top and spread its top with preserves.
9. Carefully spread the chocolate icing over the top, then ice the sides.

A naked raspberry blackout cake patiently awaiting icing

In the book, the cake is topped with a 'ganache-y frosting' I didn't have choc chips, so made a chocolate butter cream icing.

Chocolate butter cream icing
1 cup of vegan margarine
500 grams of icing sugar (I used billingtons golden icing sugar which has a lovely flavour)
2 tbsp soy milk
2 tbsp dutch cocoa powder

1. Place all margarine in a mixing bowl and slowly blend in half the icing sugar.
2. Blend in the milk and cocoa.
3. Add the remaining icing sugar and mix well.
4. Chill till ready to use.

Getting there, but it needs something more...

As just an iced cake I thought it looked a little boring, so I cut some flower shapes out of rolled white fondant and left these to dry for 30 minutes. I then used these along with some fresh raspberries.

Decorated cake, not over the top at all...

The cake had a great flavour and the jam made for a really moist, fudgy, rich chocolate cake that everyone loved. This is a cake recipe that I think I will be using often and I think would be perfect as a base for some more fancy cake decorating or shaped cakes as it held it's shape really well and did not crumble or crack.

So so yummy!

Yum!

Home made vegan chocolates

Part 2 of my posts on home made christmas presents will be a little longer than the first. This was a lot more time consuming than the white christmas and had to be done in stages. Like with the white christmas, I made everything gluten free and vegan as I was also giving some of the chocolates to K and Toby from In the Mood for Noodles.

I got started making chocolates when I was really young. Mum found it was cheaper (and more fun) each easter to buy chocolate melts and make her own eggs each easter rather than buy the stupidly over priced foil wrapped store eggs. She would colour white chocolate in a variety of pastel colours with powdered food dye and paint her hand rolled hollow easter eggs them with beautiful designs. 

She soon expanded into making her own chocolates and has a little book she has put together over the years of her signature fillings. She was so good at it that she ended up turning it into a source of revenue and also went to the local primary school each year to help the little prep grade students make their very own painted coloured chocolate easter egg to take home. The kids at school thought I had the coolest mother ever and they were of course right :-)

To start making shaped chocolates at home, you will need to get a couple of things first.

• Chocolate moulds - You can get some great chocolate moulds from a cake supply shop in port phillip arcade in the city, called Cake Deco. This is just across the road from Flinders street station and the have HEAPS of food crafting supplies. Spotlight and Matchbox also have a good range. If you have never made chocolates before try to get clear plastic chocolate moulds rather than silicon as it is easier to judge whether the chocolate is thick enough.
• Food paint brushes - If you are planning on painting different coloured chocolates into the mould or onto the chocolates as decoration it is much easier to use a fine food grade paint brush. These can be purchased at the same place as the moulds.
• A candy thermometer. If you want to make caramel fillings you will need this to check when the caramel gets to soft ball or soft crack stage.

You will also need to decide what to fill your chocolates with. You can make solid moulded chocolates of course, but filled chocolates are so much more interesting and impressive.

I made 3 simple fillings this time - Peanut butter, Agave Caramel and Strawberry Cream Cheez.

 

Peanut butter filling:

This filling is really really simple. It also works with any other nut butter like macadamia or ABC spread, etc. If you are making gluten free chocolates, best to go buy a fresh jar of peanut butter. You don't want to use peanut butter that someone has wheat contaminated when they have double dipped the knife when spreading their toast...

• 1/2 cup of peanut butter
• 1/4 cup of pure icing sugar

1. Mix the peanut butter and icing sugar together to form a paste.
2. Store in the fridge till you are ready to use.

Strawberry Cream Cheez filling:
Like with the peanut butter, buy a fresh tofutti tub that no one has contaminated with bread...

• 20g freeze dried strawberries
• 2 tablespoons of caster sugar
• 1/4 of a cup of hot water
• 100g tofutti cream cheese

1. Chop the strawberries into small pieces.
2. Dissolve the sugar into the hot water in a bowl. Add the strawberries and leave to soak for 30 minutes. 
3. Spoon the strawberry pieces and 2 tbsp of the liquid into the tofutti and blend thoroughly.
4. Store the mix in an airtight container in the fridge till you are ready to use this. The mix should be used within a week and any chocolates made with it kept in the fridge.

Agave caramel
There are 2 methods I use with this caramel depending how thick I want it. Using agave syrup will give a honey flavoured caramel. Again, I started with a fresh tub of nuttalex.

• 3 tbsp nuttalex
• 3/4 cup of caster sugar
• 1/4 plus 1/4 cup of agave syrup
• 1/4 plus 1/4 cup of water
• 1 tspn vanilla essence

For a thicker slightly chewy caramel

1. In a heavy saucepan combine the nuttalex, sugar, all the agave syrup, all the water, and vanilla essence. Stir this over the heat till combined.
2. Using a candy thermometer, boil the mix till it reaches soft ball stage (115C). The thermometer should have a marker on it to show how much of it needs to be immersed in the caramel for an accurate reading. You can also tell if it has reached soft ball stage by dropping a little of the caramel into a glass of ice cold water. If the caramel forms a soft flexible little ball.
3. Once the sauce hits soft ball, remove it from the heat immediately. Transfer to a heat proof storage container or bowl.
4. Store in an air tight container in the fridge till ready for use.

For a runnier caramel

1. In a heavy saucepan combine the nuttalex, sugar, 1/4 cup of the agave syrup, 1/4 cup of the water, and vanilla essence. Stir this over the heat till combined.
2. Using a candy thermometer, boil the mix till it reaches soft ball stage (115C). The thermometer should have a marker on it to show how much of it needs to be immersed in the caramel for an accurate reading. You can also tell if it has reached soft ball stage by dropping a little of the caramel into a glass of ice cold water. If the caramel forms a soft flexible little ball.
3. Once the sauce hits soft ball, remove it from the heat immediately. Allow the caramel to cool a little bit and stir in the remaining agave and water. (If you stir this in when the caramel is still at 115C then the water may react violently and you may get burnt by caramel splash and that really hurts)
4. Transfer to a heat proof storage container or bowl.
5. Store in an air tight container in the fridge till ready for use.

I made the fillings a day ahead of making the chocolate and stored the fillings in the fridge. The fillings should be cold when you put them into the chocolate shells so as not to melt the chocolate.

With the fillings made it is now time to start making the chocolates. There a couple of things to note about melting chocolate.

• It does not like water. Get water in your chocolate and it will seize (go thick, solid and gluggy). Make sure your moulds are completely dry before you use them. Any water and your chocolates will look dull and furry anywhere there was water.
• It does not like direct heat. If you melt chocolate in a saucepan over direct heat it will likely seize and probably burn.
• If you do have an accident and some of the chocolate does start to seize you can save it by mixing in a little bit of copha. The copha will help the chocolate go back to a liquid and you can still use it, but it will not taste quite the same.
• You can also add a very small amount (just a couple of small shavings) of copha to any chocolate you are trying to use to decorate with if you are finding it is too thick or gluggy to paint into fine details on your mould. The copha will thin it out a little and make it easier to paint with.
• You can re-melt chocolate if it sets while you are working with it, by putting it back over a pan of boiled water.

To make the chocolates you will need:

• 1/2 a block of white chocolate to decorate (I used sweet william)
• Milk or dark chocolate. How much will depend on the number of chocolates you want to make and the size of the moulds in the tray. I find it usually takes 100g of chocolate per tray. For the volume of chocolates I made this year, I used 600g of sweet william milk chocolate, plus 170g Noble choice dark chocolate.

1. Boil a small saucepan of water. Turn the heat off after the water has reached boiling point.
2. Chop the white chocolate and place it a heat proof bowl. Place the bowl over the pan of boiled water and leave the chocolate to melt. Once most of the chocolate has melted, stir gently till the last little pieces melt away.
3. For moulds with detail - Using a food paint brush, paint white chocolate into the design on your mould in the areas you want some detail. Once all the moulds in the tray are painted with the design you want, put the trays in the fridge to set.
4. For shaped moulds where you want a marble effect - Roughly paint some white chocolate into the bottom of the mould. Once all the moulds in the tray are painted, put the tray in the fridge to set.
5. In a new heat proof bowl, melt the milk or dark chocolate using the same method as used to melt the white chocolate.
6. When the chocolate is melted, use a teaspoon to put a little chocolate into each mould in the tray. As a rule of thumb a mould will need to be about 1/3 filled with chocolate to have enough to give a good coating.
7. Using a food paint brush, paint the chocolate up the sides of the mould, making sure there is a good coating all over the whole of the shape. This is where having clear moulds is easier - if you hold the tray up to the light, you can see where the chocolate is not thick enough because light will show through. Anywhere the chocolate is too thin, paint a little more chocolate in.
8. If you are making chocolates with a marble design, gently swirl the chocolate around in the bottom of the mould. This should melt the white chocolate and start to marble the white and dark together.
9. If you have too much chocolate in the moulds don't worry. Just turn the tray upside down and pour any excess chocolate back into the bowl.
10. Put the tray in the fridge to set.
11. Once set, check each shape to make sure there are no thin spots where you can see the mould through the chocolate, or can see light coming through. Corners or any design edges will be the most likely place. Paint some more chocolate into any thin spots and return to the fridge to set.
12. Once you are happy the chocolate shells in your moulds are thick enough it is time to put your filling in. Use a small spoon to transfer a little filling into each mould. How much you will need will depend on the size of the mould you have chosen. My moulds needed about half a teaspoon. Press the filling in and get it as flat as possible. Leave a millimeter or 2 of space in the mould for a seal of chocolate to go in on top.
13. To seal the chocolate, spoon a little chocolate into the space left in each mould in the tray. For really soft fillings, start from the edges - if you pour from the middle of the chocolate your filling will ooze over the edge. Return the tray to the fridge to set for at least 30 minutes.
14. Once set, remove the tray from the fridge and gently turn the tray upside down over a plate. For plastic trays gently press on each chocolate till they fall out of their mould. For silicon trays, pull the sides of the mould around each chocolate till they fall out.
15. You're done! Try to resist the temptation to eat all your chocolate handy work at once.

Below are some pictures of the chocolates I made with samples of cut chocolates so you can see what they look like inside.



Little peanut butter men. I call them Meesa's Pieces



Runny agave caramels with marble design

Strawberry cream cheez hearts and roses. White detail on hearts was painted on after un-moulding the chocolates

I had some chocolate left over so I decided to attempt to use the brain mould tray again. This time I made the chocolate shell much thicker so they would not break when popping them out of their mould like they did last time. This mould is actually an ice cube tray and the chocolate needs to be pretty thick so as not to break when the mould is being peeled off. I filled them again with caramel and some dandies vegan marshmallows. They are sickly sweet with 2 teaspoons of caramel and 3 marshmallows in side each brains thick chocolate shell, but they worked this time!

Caramel marshmallow brains to give your brain a sugar overload!

And there you have it. With the right equipment and a little patience, anyone can make filled chocolates at home and they make great home made gifts for christmas time.

Damn that was a long post... I hope it all made sense.

White Christmas - Vegan

Since this is the first year in a long time that I have actually had some time off work at Christmas (with the exception of last year when I was in Sweden for Christmas) I have actually had the time to make some Christmas gifts this year. Not a lot of time to blog about them, but time to cook at least.

The first I will post about was the simplest. This White Christmas only took me 10 minutes to make, then only a couple of hours to set. The White Christmas I remember my Nan making when I was little was always super sickly sweet, made with copha, heaps of icing sugar, milk powder and those nasty red green and yellow fake cherry things. I figured it would taste way better using white chocolate instead of the sugar and milk, and with dried sour cherries instead to counter the sweetness in the white chocolate. A more adult version of a white christmas perhaps.

I made this using all vegan and gluten free ingredients so I could give this to my friends at In the Mood for Noodles in the christmas gift box I put together.

Ingredients:


500g Vegan White Chocolate (I used 3 blocks of Sweet William and 2 block of Bonvita rice milk white chocolate) If that seems like too much chocolate, you can substitute 200 grams of the chocolate for 200g Copha (solid coconut oil) instead.

1  1/2 cups rice bubbles 

100 grams dried sour cherries
100 grams dried apricots, chopped

100g sultanas
50 grams of dried citrus peel chopped

2 cups desiccated coconut

• Line a small slice tin with baking paper. 
• Sit a heat proof mixing bowl over a pan of boiled water. Melt the chocolate in this bowl.
• Mix in fruits, coconut and rice bubbles. Stir well to combine and ensure all dry ingredients get a good coating and the coconut is evenly distributed.
• Pour the mix into the lined pan, and press it down with the back of a spoon.
• Refrigerate till set, then cut into squares. 

Glace cherries look more traditional than the sour cherries I used, but if you want to use glace cherries just be careful of the red colouring they use. A couple of the brands I saw in the supermarket used colour 120 :(
The dried fruit you use doesn't really matter, you could use pineapple, figs, apple, what ever you like really. 
As long as it has white chocolate, coconut and rice bubbles it still looks like the White Christmas we all remember from child hood. It just tastes 387% better!

Vegan Mars Bar slice

I ordered some twilight bars from the cruelty free shop and was feeling kind of nostalgic, so decided to turn one of them into mars bar slice. When my brother and I were little, mum used to always turn mars bars into mars bar slice, I guess to make them stretch further, and because she figured mars bars were just too sweet for kids to be eating as is. Mars bars always just tasted better this way anyhow.

Normally mars bar slice is something you want to make a lot of, because it is so moreish and addictive with the chewy chocolate caramel and crispy rice bubbles. I have plans to keep the other twilight bar for later in the week when we are babysitting nephews - melted down they make a great fudge topping for ice cream that sets into a nice chewy shell. I just had one bar left to make the slice from, which was probably just as well - once the batch of slice was set it didn't last us very long. If I'd made any more we just would have ended up eating more of it...

Mars bar slice: There really is not much at all to this recipe. Just multiply ingredients for the number of bars you are using if you want a bigger batch.

1 twilight bar (or use a jokerz bar if you want a peanutty version)
3 teaspoons nuttalex
1 cup rice bubbles
1 small block of plain chocolate (I used sweet william this time)

Chop the twilight bar into small pieces and place in a heat proof bowl with 2 teaspoons of the nuttalex. Rest the bowl over a pan of boiled water and allow bar to melt. When melter, stir till all ingredients are melted and combined into a smooth, glossy liquid.

Blend in the rice bubbles till they are all coated and stick together.

Press the rice bubble mix into a slice tray, lined with baking paper.

Melt the block of chocolate with the remaining nuttalex and stir till melted and combined. Pour this over the top of the rice bubble mix, and put in the fridge to set.

I have just started a reorganisation of my pantry and could not for the life of me find where I put the slice tray, so I used some silicon cupcake trays I got a while back. I like these little trays, not just because they make really cute little teddy bear cupcakes, but because they also mean I can skip on using cupcake papers.

From 1 twilight bar, and 1 cup of rice bubbles, I got 5 little cupcake shaped mars bar slice pieces. Yum!

White choc and raspberry cookies

One of the best flavour combinations ever has to be white chocolate and raspberry. Actually any kind of chocolate and raspberry, but I only had white chocolate, so we'll just go with that.

I've been looking for something to do with my bag of sweet william white choc chips for a couple of weeks now. I also had half a punnet of frozen raspberries left over from my chardonnay/raspberry jelly experiment. I tossed up between a few options (pudding, muffins, friands) before settling on a batch of white choc raspberry cookies.

Recipe:

1 cup of nuttalex
1 cup of fine sugar
half a tin of condensed soy milk
3 cups of self raising flour
1 cup white choc chips
About a cup of raspberries

Set oven to 180 C.
Cream together nuttalex and sugar till pale, then blend in condensed milk. Add in the flour and blend. This will for a very soft dough. Mix in the chocolate chips.

I tried 2 ways with adding the raspberries, the first I took some of the dough with choc chips and formed it into balls and placed on the baking tray. I then pressed 2 raspberries into each cookie ball and flattened them a little.

The second way I tried with the rest of the remaining dough, was to just blend the raspberries into the dough.

The first batch of cookies was done in 15 minutes, the second took a little longer and was in the oven for 18 minutes. I guess having the berries blended through made the dough a little wetter.

The cookies come out a little soft so need to be left to cool for a bit before lifting them off the tray. When they do cool though, they are beautifully golden and slightly crisp in the outside, but still soft and a little chewy inside. I had more dough than I wanted to bake tonight, so I froze half the dough. Hopefully I survives freezing, I think it should...

Here are some samples of how the cookies came out. Since it is only a visual sample you'll just have to take my word for it that they were damn good cookies.




Nom nom nom

I think I prefer the look of the cookie that had the raspberries blended through.

Vegie wellington and peanut butter cups

For a few weeks now I've had an urge to turn a Sanitarium vegie delights roast into a beef wellington. Last night I finally got around to it, and it... was... awesome! I really should have done this sooner.

There wasn't much needed in the way of ingredients, and very little prep work required. Initially I was going to go really basic and wrap the vegie roast loaf as is in the puff pastry but I had some mushrooms and hazelnuts so figured I would make a coating for the roast.

Veg Wellington
About a cups worth of chopped mushrooms
Half a cup of ground Hazelnuts
1 tablespoon of gravy powder 
Pepper
1 chopped onion
1 clove chopped garlic
1 Vegie roast
1 sheet puff pastry

Fry the onion, garlic and mushrooms. Add gravy powder, pepper and hazelnuts and simmer till thickened. The mix should be thick enough to be able to stick a coating to the outside of the roast, and stay put as you wrap the roast in the pastry. It didn't look like much when it was done - the mushroom mix started oozing out the ends.

The pastry instructions were baking at 180ºC for 45 minutes but it really needed 55 minutes to get the pastry nice and golden. It worked perfectly.

After dinner I had a go at a recipe for peanut butter cups from Alicia Silverstone's Kind Diet book. I had a go at making my own graham crackers using the recipe from the Vegan Cupcakes Take Over the World blog.

Graham cracker recipe:

1 1/2 cups whole wheat flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
scant 1/2 teaspoon salt
1/4 cup oil
2 tablespoons molasses (I didn't have any straight molasses, so I used half black strap molasses and agave syrup)
1 teaspoon pure vanilla extract
1/4 cup soy milk

Preheat oven to 180ºC. Mix dry ingredients together well. Blend together the wet ingredients and then mix well into the dry ingredients. Knead dough together into a ball then roll out into a rectangle sized to fit the baking tray. Press dough into tray and mark into squares. Bake for 14 minutes.

In hindsight, I should have used just the agave syrup. The black strap molasses had far to strong a flavour and left me with biscuits that smelled like burnt licorice. They did have a nice colour though.

 

For the peanut butter cups:

1/2 cup Nuttalex
3/4 cup crunchy unsalted peanut butter 
3/4 cup graham cracker crumbs
1/4 cup sugar
1 block of chocolate

Recipe makes 12 peanut butter cups, line a muffin tin with 12 paper liners.
Melt the butter in a small saucepan over medium heat. Blend in the peanut butter, then maple sugar and mix well. Mix in the graham cracker crumbs. Remove the mixture from the heat. Divide the mixture between the cup cake papers. Set aside in the fridge to cool.

The recipe wanted the chocolate for the topping melted with soy milk, but I prefer a hard chocolate shell to a ganache topping, so I just melted straight chocolate to top the peanut mix. The cups took about 30 minutes to set in the fridge.

Anything that leaves the paper that oily has to be good for you

The cups were really tasty, and not as rich as straight peanut butter cups. They were kind of oily though. I think they could probably have been made just as well either with less or no nuttalex, and maybe some soy milk instead.

There were a few other recipes from the Alicia Silverstone book on the website link and they look really good. I might have to track down a copy of the book.

There's always room for pie

I really wanted to get a pie from the Funky Pies stall at World Vegan Day but since I had filled up on Mr Nice Guy cupcakes, Crumbs lemon donut and lunch from the Enlightened Cuisine stall before I saw the Funky Pies stall, there really wasn't any room for pie :(  They were also sold out of the Eezy Chic 'n' Cheezy by the time I did get round to them anyway. Actually I probably could have managed to share a pie a little later in the day, I just couldn't bring myself to fight my way back to the stall through the crowds of people milling around it.

Left with a pie craving, the only logical thing to do is make a pie. We had a couple of friends joining us for dinner who are big fans of their standard mince pie, so I decided to have a go at making a mock mince pie.

For the pie I used:

Pre made pastry sheets (because I am lazy)

Half a bag of TVP dry mince

Mushrooms

Kidney beans

Onion

Cheatin gravy powder

Braggs

Spring Gully Worcestershire sauce

Savoury yeast flakes

Pepper

To make the pie, I greased the pie pans, and lined the pans with a layer of pastry. I've had bad experiences blind baking pastry shells before, so I skipped blind baking this time. 

For the filling, I chopped and fried the mushrooms, onion and beans a little, added in the TVP cup for cup with water. While the pot was coming to the boil I added a couple of spoons of gravy powder, along with a splash of braggs, worcestershire, yeast flakes and pepper to get some flavour into the TVP. Once the water was boiling the TVP took about 5 minutes to soak up most of the liquid and what was left was a nice thick gravy base.

There was easily enough filling for the 2 pie shells, and just enough pastry left to top them. You probably can't see from the pictures but I got a bit carried away fluting the edges of the pies to attach the top pastry.

Baked at 180ºC for about 30 minutes and the pie came out perfectly. The pastry has to be one of the best I have used (and it was gluten free!!). It was perfectly golden and flaky with a great flavour. The brand was Pastry Pantry rough puff.

I was expecting when I cut the pie to have filling ooze everywhere, but the slices held their shape. The pie tasted great too, and got compliments all round.  

For every success there is a failure though. I got this ice cube tray that I love. My fiance hates it, but I love it. It's an ice cube tray made of silicone that makes 4 ice brains. Here is an example of what the ice cubes look like after they are popped out.

Coconut water and orange mango brain freezes

I got what I thought was a brilliant idea of using the tray to make chocolates. Since I had half a block of rice milk white chocolate left, I painted this into the groves in the mould before coating the whole thing with dark chocolate. When it was set I put in some soft caramel I made, and then put some dandies marshmallow in on top, then sealed with chocolate again.

Everything looked like it was working perfectly till I came to pop the brains out. Unfortunately the silicon mould did not want pop straight out and needed to be forced and stretched around the chocolate. I had made the chocolate coating too thin so it just cracked leaving me with a disgusting oozing mess.

Aside from the breaking and the oozing, I actually quite like the affect of the two chocolates together in the mould. They still tasted great too, a sticky messy sugar and chocolate explosion. I will have to try this again, just make the chocolate shells more durable next time.