Had fun making these for a chocolate bake-off. But I think my favorite part was taking these photos–the lines of Posada chocolate calaveras, that I call PB (Peanut Butter) Posadas. Felt like I was in a candy factory…
These awesome candy moulds are from Crizmac.com. Click any photo to enlarge.
That sparkle (click photo to enlarge) is from a white edible lustre dust
CANDY FACTORY!
Peanut Butter Posadas (white chocolate covered peanut butter-filled, dark chocolate base) cut up and ready for the tasting/bake-off. That's the recipe in the background with a paragraph explaining who Posada was, with his well-known Calavera Catarina featured.
PB Posadas
Background:
José Guadalupe Posada (1852–1913) was a Mexican artist whose best known works are his stylized calaveras (skeletons and skulls) that have become associated with Día de los Muertos (Day of the Dead). The images originally appeared in broadsides and newspapers in the late 19th century often satirizing the life of upper class society, and his work continues to influence the work of modern day printmakers and artists today. These chocolates were formed in moulds designed in the style of Posadas’ calaveras.
Ingredients
2 cups powdered sugar
2 cups graham crackers (crushed)
1 cup butter
2 cups peanut butter
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1 lb (or more) dark chocolate (for filling back of mould)
1 lb (or more) white chocolate (for coating bottom of mould)
White sparkle luster dust (for decoration if desired)
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Assembly
Melt white chocolate in double boiler over low heat.
Meanwhile mix up peanut butter filling (1st 4 ingredients).
Melt dark chocolate in double boiler over low heat.
Coat bottom of moulds with melted white chocolate.
Freeze briefly to firm, then push in a ball of pb mix into each mould.
Fill each mould to the brim with melted dark chocolate.
Freeze briefly to make it easy for chocolates to be released from mould.
Decorate
Brush face of calaveras lightly with lustre dust if desired.
