Friday, October 30, 2009

Mad Food Scientist Friday: Edible Eyeballs

It's Mad Food Scientist Friday at Foodspiration and we're going to share how to make Malted Milk Eye-Balls.

But first a food science fact about white chocolate:

White chocolate is primarily made of cocoa butter ( from the cacao bean), sugar, and milk-based ingredients. In the U.S. white chocolate must be at least 20% cocoa butter, at least 14% total milk solids, at least 3.5% milk fat, and less than 55% sugar or other sweeteners. Click here for the full requirements of white chocolate in the Code of Federal Regulations.

Some people don't consider white chocolate to be truly chocolate but when it comes to decorating, white chocolate is an essential "paint color" in the edible color palette. And it was my medium of choice to create edible eye-balls.

Here's how I did it:

1. I bought some malted milk balls and dipped them into melted white chocolate using a toothpick and twisting it into the malt ball. Use a small bowl and melt the chips in the microwave in 20-30 second intervals, stirring in between. Do not overmelt as the chocolate can separate. I used a small bowl to give enough depth for dipping and because I didn't want to waste chocolate--this doesn't reheat well. Also, I found the Ghiradelli white chocolate to melt more smoothly, dip easier and have a glossier shine than the Whole Foods brand.

2. I then used a toothpick and red food coloring to create the bloodshot streaks. I stuck the dipped eye balls into an orange to dry. It sets up remarkably quickly.

3. For the iris, I used a bit of Wilton melting chips to create the green circle. Then a dab of white chocolate and a dash of black sprinkles finished off them off.

What better spooky treat than a box of eyeballs for Halloween (insert creepy witch's cackle).