yum!
I realize this comes too late to do anything about it this year, but aren't these chocolate ghosts cute?
Of course I'd rather make them myself...What do you think: spread melted white chocolate on a tray to cool partially, cut it into large circles while it's still pliable and drape them over storebought chocolate covered cherries? I suppose I could make homemade hazelnut truffles for the insides just like the originals -- truffles are SO simple to make! -- but there might be something therapeutic about biting into a ghost and watching it ooze pink goo.
In a related story, on the Food Channel this morning I saw a guy named Sid Chidiac who paints portraits using only chocolate. I was especially impressed by the paintings that use only white, milk and dark, like this one. Actually the voiceover said he melts white chocolate and then tints it with cocoa powder to get the darker shades. I wonder if there is something about white chocolate that makes it behave better on a paintbrush? Watching him work reminded me a bit of working with encaustics -- a process which smells divine in its own special way!
