SC - Blown eggs, was Chocolate

[DianaFiona at aol.com]

In a message dated 11/7/99 8:34:13 PM Eastern Standard Time, ChannonM at aol.com 
writes:

<< 
 A few years ago I picked up an egg mold that is used for gelatins or 
 puddings. You have to reduce the liquid content somewhat, but they really 
 turn out great.  >>

    Hummmmm, maybe reduce the liquid a *lot*, depending........ A friend of 
mine and I tried using those as soap molds a few weeks ago, but they leaked 
madly. :-( Fortunately, it was the "melt and pour" kind we were playing with 
that time--not fresh, lye-still-active cold process! The almond cream recipe 
already discussed would probably be all right, since it is supposed to be 
pretty thick, and most chocolates would probably do well, too. Just watch out 
for possible problems, though! :-)

                Ldy Diana
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