Chocolate on a stick

Remember sports day in elementary school? A day of potato sack races, balancing eggs on spoons, and tying your leg to someone else’s and trying not to trip as you lumbered across a field? Yeah, sports day.

I have a distinct memory of burnt hot dogs and fudgesicles. It turns out that fudgesicles are not frozen fudge, but frozen pudding.

Egads! Frozen chocolate pudding? No wonder they were so delicious.

Think of the possibilities: butterscotchsicles, bananapuddingsicles…ricepuddingsicles? Erm, maybe not.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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