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What could be better than making chocolate candy geodes with your grandkids. This video will take you through all the steps to create this yummy tasting geod.


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CIA Professor of Baking and Pastry Arts Peter Greweling talks about the process for creating edible geodes out of chocolate and naturally formed sugar crysta.


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In a large bowl, beat together the butter, eggs, and vanilla extract until smooth. Stir in the flour, baking soda, salt, and cocoa powder until a thick and sticky dough forms. Use an ice cream scoop to measure out 6-8 balls of dough per baking sheet. Bake for 10-12 minutes. Remove the cookies from the oven.


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Alex Yeatts and Abbie Lee Wilcox took this idea to new extremes by making their own chocolate covered geodes, chocolate-covered candies that are filled with rock candy inside. Opening these candies to see the inside involves cracking them, just like a rock geode. Videos and images of Yeatts and Wilcox cracking open their fantastic and oversized.


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Another geode sugar crystal close up! Everyone really seems to like the chocolate geode pics so I will post some more! #geode #chocolate #showpiece #food #yum #edible #sugar #geodecake #candy #instafood. A post shared by Alex Yeatts (@alex.yeatts) on Mar 12, 2017 at 6:59am PDT


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An attentive student asked whether one could do the same with chocolate. Confident that it could be done, Greweling worked with the student to create a chocolate geode. Essentially, it's all about creating a hollow chocolate egg mould and then "drilling and filling" throughout the six-month process. What happens after six months is the.


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Melt another bag of chocolate morsels and spread chocolate on one side of the geode to connect the two together. Before putting them together pour more syrup back into the geode on one side. Then coat the entire geode with more chocolate. Once closed, rotate every other day for 3-6 months. Adding more chocolate layers if you see any leakage.


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Step 7: Add Oreo 'dirt' (optional), and Invert. While the chocolate is starting to set up, you can cover it with oreo crumbs, which look like dirt. This is mainly for taste rather than aesthetics. Once the chocolate is completely hard, carefully flip the candy over onto a plate. The chocolate will form pretty spikes around your finished geode.


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The chocolate geode project began in mid-2016. This video shows Yeatts and Wilcox cracking open a geode after 6 months of working on this chocolate candy. A post shared by Abby Lee Wilcox (@abbyleewilcox) on Mar 20, 2017 at 5:38pm PDT.


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EXPAND THE BOX - - - learn how to turn an ordinary chocolate easter egg into an edible geode. You could also use this technique to decorate a fondant cove.


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Yes, it's edible. Amethyst wedding cakes were all the rage in 2016, but two students at the Culinary Institute of America recently took the trend to the next level by creating enormous geodes made.


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It took six months for them to grow these sugar crystals inside 12 chocolate eggs. Yep. They grew sugar. According to an Insider video about the project, Yeatts and Wilcox poured tempered.


Would you EAT this?! I shared this a few years ago and it still gets me

Steps. First, make the ganache. Combine the white chocolate, salt and whipping cream in a bowl. Place in the freezer until thickened, about 1 hour. Spread some melted chocolate or candy melts onto the inside of an egg-shaped chocolate mold. Place this in the freezer until the chocolate has set.


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Les « geode cake », ces gâteaux de mariage décorés pour ressembler à s'y méprendre à des minéraux, envahissent nos réseaux sociaux. Voici quelques-uns de ces desserts gourmands et originaux dénichés sur Pinterest.


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Combine the white chocolate, salt and whipping cream in a bowl. Place in the freezer until thickened, about 1 hour. Spread some melted chocolate or candy melts onto the inside of an egg-shaped chocolate mold.


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Gather all of the ingredients you need for this recipe and preheat your oven to 350F. You'll also need to grease and line 4 6″ cake pans. Grab a bowl and add the following ingredients: flour, sugar, baking powder, and salt. Mix well. Slowly add the butter to the bowl, mixing as you go.