I’ve been a bad Daring Baker. I missed the last few challenges, once deliberately (I thought I might have a nervous breakdown if I attempted yet another layered cake after the Opera) and then the next couple of months I just ran out of time, plain and simple. Chris was less than impressed when he didn’t get those chocolate eclairs I can tell you. Anyway, this month, I am offically back with a vengeance, chomping at the bit to try a new recipe for one of the best foods in the world, pizza.

The difference with this dough is the cold fermentation process, which I hadn’t even realised existed, let alone tried. You make the dough, then whack it in the fridge and finish the process the next day. We were asked to try ’spinning’ the pizza, which I honestly tried to do but failed miserably. That shiznit is hard. If you want to see something truly impressive, check these guys out. Chris took a picture of me attempting to spin the dough, but I am basically a blurry patch in the middle of an incredibly messy (and perfectly in-focus) flat, so you don’t get that one I’m afraid.

I made pizzas with three different toppings and I wanted to get away from the same old flavours. First up, the anchovy and broccoli with rosemary, chilli and lemon infused oil. I basically wanted to re-create my all time favourite pasta dish, on a pizza. The base is slathered with a roasted garlic tomato sauce, dolloped with the odd blob of mozz and then strewn with blanched broccoli florets and salty anchovy fillets before drizzling with the spicy dressing. This is now one of my favourite pizza toppings, end of. it was really delicious – punchy, unapologetic and really rather pretty. That base is mighty fine too, crispy and thin but yet cloud like inside, almost like really thin ciabbatta.

Pizza purists, avert your eyes. I now bring you a pizza that will traumatise your sensitive souls. We couldn’t stop laughing at the idea of making an English breakfast pizza….. On that slab of crust right there you see bacon, mushrooms, onions (ok, so not usually in a brekkie), tiny cubes of black pudding (yes, really – we are sick) and an egg, plonked right on top (you can see below I overcooked it, damn). And we did eat it for breakfast. I kid you not. I even had brown sauce with mine. Please don’t stop talking to me.

I wanted our third and final pizza to be autumnal and decided to try out some roasted butternut squash as I thought the sweetness might work well, which it did. I used some caramelised onions for yet more gooey sweetness and then some extra rosemary-chilli-lemon oil to cut through and give it some bite. On the whole, it was delicious. I did experiment however, with using labneh (with onion seeds) in place of the cheese, which wasn’t entirely successful. It turns out the labneh flavour wasn’t quite tangy enough to hold up on this pizza. It was good, don’t get me wrong, it just wasn’t good enough.

Apart from the fact I managed to slightly burn every, single, pizza (I got distracted) – I loved the base recipe, although I’m not sure whether I loved it enough to stop looking for ‘the ultimate’. I totally conquered that pizza sauce though and some of those toppings were keepers, although perhaps not the English breakfast. Well, not very often…

So am I forgiven for being a Daring Slacker? I hope so because I still don’t regret my decision to join the club, I just hope it’s not another layered cake next month…

Edit: I forgot to mention that the host was Rosa of Rosa’s Yummy Yums.

~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled – FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast – FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar – FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2.  FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.
3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.
4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.
7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8.  FOR GF:  On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator.  Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.
9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10.  FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE:
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.
11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11.  FOR GF: Lightly top it with sweet or savory toppings of your choice.
12. Lightly top it with sweet or savory toppings of your choice.

Or

12.  FOR GF:  Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13.  FOR GF:  Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Phew! This cake, my second challenge as a Daring Baker, was probably the most ‘difficult’ recipe I have ever cooked. My style is not one of fine technical skill or finesse, it is more on the simple, light and fresh side. Don’t get me wrong, I love a bit of chocolate but this is hardcore. As you can see, my clumsy fingers were not quite up to the job of perfecting each detail – for some truly skilled patisserie brilliance, you need to check out Fanny’s site.

So (deep breath), here’s what the Opera Cake consists of – the joconde (a thin cake made with ground nuts), brushed with syrup and followed by a layer of buttercream, then more joconde and syrup, more buttercream, more joconde and syrup, a layer of white chocolate mousse and finally (because that’s just not enough), a white chocolate glaze. A traditional opera cake contains darker chocolate and coffee flavours with an almond joconde, which I would love to try – as long as someone else makes it. For this challenge, we were allowed to substitute flavours, so long as the flavours remained ‘pale’ and the chocolate white. I made a pistachio joconde, a peppermint syrup, vanilla and orange zest buttercream and white chocolate and Cointreau mousse.

Here’s how I went wrong. The joconde, for some reason (I don’t know), refused to cook properly in the centre. I used the right size pans, the right oven temperature, the right method but it just started burning on top and stayed ultra-gooey in the centre. It was either my oven – very likely – or it was the type of nuts I used. Either way, I ended up removing the cakes from the tin, turning them over and re-baking them until they firmed up dammit! Eventually, it worked but that put me back about an hour what with all the deliberation over how to ’sort it’, and I spent five or so hours making the entire cake. Next problem was the buttercream. I managed to make this the night before and everything was fine. When I came to re-beat it for use on the cake however, it had split. I read on the forum that, if this happens, the solution is to beat it and just keep going until you think the motor will blow on your mixer – eventually it will come back to a luscious buttercream and miraculously, it did!

Dramas over, the other components were pretty simple but I must admit, the whole thing was way too sweet for me. You need an occasion for a cake like this, a small slice is definitely enough. That said, Chris loved it – but it beat him in the end and I’m ashamed to say that some did get wasted. Although I didn’t really like the cake, I’m still very glad that I joined the Daring Bakers. I’m making things I would never have considered before and having mini cooking adventures. I love the fact that there are hundreds of people around the world all attempting this cake for the same reason. I’m just not sure how many of them will be attempting it again, probably those that are a lot more competent than I am….

Pistachio, Cointreau and Peppermint Opera Cake

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
parchment paper
a whisk and a paddle attachment for a stand mixer or for a handheld mixer
two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched pistachios
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.
2.Preheat the oven to 425F. (220C).
3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.
4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.
5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the pistachios, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).
7.Using a rubber spatula, gently fold the meringue into the pistachio mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.
9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.
10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

a small saucepan

Ingredients:

½ cup (125 grams) water
65 grams granulated sugar
2ml peppermint extract

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.
2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

a small saucepan
a candy or instant-read thermometer
a stand mixer or hand held mixer
a bowl and a whisk attachment
rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract
zest of 2 oranges
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
2 tablespoons Cointreau

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
2.Continue to cook, without stirring, until the syrup reaches 225F (107C) [*Note: Original recipe indicates a temperature of 255F (124C), however, when testing the recipe I found that this was too high so we heated to 225F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!
5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.
7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
8.At this point add the orange zest and beat for an additional minute or so.
9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below)

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

a small saucepan
a mixer or handheld mixer

Ingredients:

7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. Cointreau

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

This month’s Daring Bakers challenge was hosted by Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice

This is my first challenge as a member of The Daring Bakers. You may have noticed that I don’t feature many sweet recipes on this blog which is because, to be honest, I’m not really a dessert kind of person. I’m the one who always orders the cheese. As a consequence of my savoury-biased taste buds, I don’t have much experience with baking. I like an all or nothing approach to things so I signed up to be a Daring Baker. What’s the point in starting with a Victoria sponge? I like a challenge.

The deal clincher for me was seeing the recipe for Julia Child’s French Loaf, I really wanted to make that recipe! This month however, it was a cheesecake. Well, a cheesecake to start off with but soon demolished to make these cheesecake ‘pops’. We were allowed certain adaptations including the use of a colourless flavouring. I’ve been meaning to use the rosewater I have languishing in my cupboard and decided to go with a Middle Eastern theme by adding a pistachio crust on the outside. When I first saw the recipe called for vegetable shortening melted into the chocolate I found the idea a bit gross. When it melts though, you can’t taste it and it does (as promised!) help to give the chocolate a nice crack when you bite into it.

A requirement of the challenge was that we must use lollipop sticks. Apart from the fact that I left it too late to order online, I wanted to find an an alternative – something edible. These chocolate curls worked perfectly (no, I didn’t make them myself!), it’s like eating an ice cream and then eating the cone.

You can see from the finished result that I didn’t produce the most dainty of pops. The cheesecake worked well and didn’t sink like a baked cheesecake normally would (recipe is a keeper) but it didn’t seem to set properly, even after 24 hours in the fridge. I would blame the fridge or the recipe but I’m sure it’s down to something I either did or didn’t do. As a result, the pops are more like blobs really even though I bought a melon baller (none sold since 1975!) especially for the purpose. As I’m writing this, I’ve just thought of the best idea for using that melon baller I could ever wish for. I’ll get back to you on that one.

So, what were they like? Well, they were deliciously naughty actually. The rosewater and pistachio combination is really great in a cheesecake, the rosewater adding a floral depth that works well with a hint of vanilla. I originally wanted to make two flavours, experimenting with orange blossom water and crystallised rose petals too but I ran out of time so I’m saving that one for another post. When I originally read the recipe, I thought it was a bit silly. There is something special though, about having a dainty (or in my case – rugged) little morsel of sin to nibble on, it somehow seems more decadent than eating a whole slice.

I found these are even better if you pop them back in the freezer for half an hour or so before you want to eat them. They are like the best choc-ices in the world afterwards!

Cheesecake Pops (Adapted from Sticky, Chewy, Messy, Gooey by Jill O’Connor)

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
1 teaspoon pure vanilla extract
2 tablespoons rosewater
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped
2 tablespoons vegetable shortening
Chocolate curls, to use as lollipop sticks
Crushed pistachios, for coating

-Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
-In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
-Grease a 10-inch cake pan (not a spring form pan. Helen: I used a spring form pan but just lined it really well with foil – no problems), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
-Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
-When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
-When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried.Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
-Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
-At this point I put a plate in the freezer to help the newly dipped pops along a bit. I thought about putting the chocolate curls in there too but forgot and it was fine. You need to be working fairly fast anyway.
-Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. Now roll the pops in the crushed pistachios. Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionery chocolate pieces) as needed.
-Refrigerate the pops for up to 24 hours, until ready to serve.

Edit: Elle at Feeding my Enthusiasms and Deborah at Taste and Tell were this month’s Daring Bakers hosts.