Today the sisters discuss baking with molds. Taunya introduces St Agatha the patron saint of bakers and tells her tragic story and the pastry that is made in her name in Italy; the Minne di St Agata.

Taunya re-uses the mold to make easy chocolate bowls that are perfect for mousse, fruit, or ice cream.

Melody prepares a tasty goat cheese, honey and pistachio spread for crostini.

The sisters give an update on the business and the happenings of the The Baking Podcast Facebook group. It's hopping!!

Supplies:

The mold

https://www.amazon.com/FUNSHOWCASE-Large-Cavities-Hemisphere-Silicone/dp/B00FBRW23U/ref=sr_1_5?ie=UTF8&qid=1487113532&sr=8-5&keywords=sphere+mold

Recipes:

Minne di St Agata

https://food52.com/recipes/40538-minne-di-sant-agata-sicilian-ricotta-and-chocolate-pastries

To make the Chocolate bowls:

ingredients

6 oz dark chocolate (chopped)

Instructions

1. Using a double-boiler (or a bowl on top of a saucepan). Bring a saucepan to simmer. Add 5 oz of the chocolate to the bowl and place on the saucepan and melt the chocolate.
2. Remove from heat and add remaining chocolate. Stir to melt. Let sit for 3 minutes.
3. Add a tablespoon to each sphere and then pick up the mold and swirl so all of spheres are coated--add more if necessary
4. Pick up the mold, face down and shake vigorously (keep parchment paper below to catch the chocolate (eat those bits when they harden.
5. Wipe the surface of the mold and refrigerate for 10 minutes.
6. Remove gently from the molds by pushing on the backside each sphere to popup each bowl.

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