(I’m not responsible for any friendships that may end if you take this advice.) You’re done! Now put the finished product on your head, find a person you love and tell them you’ve secretly been a pod person all along. Smush the bottom of the bean stem flat and glue it to the broad end of the pod. Glue together where marked on the template sheet.ģ. Use green cardstock or firm construction paper to cut out the final pod shapes. Print out the template as large as you can on an A4 sheet of paper and cut it out.Ģ. Fair warning: I’m much better at pastry than I am at making papercraft templates.ġ. You can get the template here, sized for an A4 sheet. Each pod required a single A4 sized sheet and a small amount of non-toxic glue. I made the bean pod using simple green cardstock. Now, using a brush and some pearl luster dust, lightly dust the outsides of each truffle to add a sheen. If necessary, use a knife to clean up the edges of the truffles. Do this one truffle at a time, wiping down and re-warming the cookie sheet if necessary.ħ. Now join the halves together, holding them in place until the melted chocolate solidifies to hold the halves together. Now, join the halves as follows: take 2 halves and press them seam-side down onto the warmed cookie sheet for a second or two, just enough to melt the edges. Warm a sheet pan either over the stove or in the oven. Turn the cake pop mold upside down and carefully pop out each truffle half. Place in the fridge for 2-3 hours to make sure the ganache has set completely.Ħ. Pipe ganache into each cavity to just below the top. Be sure to get any translucent spots, as these will be prone to breakage. Once the chocolate shells have set, spread a second thin layer of chocolate into each mold to fortify the shells. Fill 1/4 of the cavities with each color. Using clean fingers or a small spoon, spread the chocolate into the cake pop molds. Melt all the colored candy melts in individual bowls. Let it firm up for an hour or two at room temperature.Ģ. Fill ganache into a piping bag and twist the end of the piping bag so the ganache don’t leak out. If the chocolate has not melted all the way microwave for 10 second increments and stir inbetween until the ganache is smooth.

In a bowl, combine the dark chocolate, cream, flavoring and butter and microwave for 1 minute. Red, Blue, Yellow and Green powdered food coloringġ. Magic Bean Trufflesġ00g (3.5oz by weight, not volume) heavy creamġ tsp flavoring of choice (I chose creme de menthe extract, but you can do anything you’d like!)Ģ00g (7 oz) white candy melts or tempered white chocolate It’s all in the presentation, and the paper bean pod is what really makes it work. These are super simple truffles, but I love them anyway. Lack of business acumen aside, I love that guy. To honor him, I presented these to my husband while making Bean Seller noises. There’s no foot traffic in secret caves, man. The slow growth of these plants might explain the Bean Seller’s apparent lack of business, though it probably doesn’t help that he sets up shop in actual holes in the ground. In Majora’s Mask you’ll wait just until the next rain (which is never more than a day away), but in Ocarina of Time you reap your rewards 7 friggin’ years later. They’ll grow into extremely useful hover platforms in time, though how much time depends on which game you’re playing. Their function was the same in both games: you plant those suckers in some special soil and you wait. These little wonders were found in both Ocarina of Time and Majora’s Mask. Now, for the item of the hour: magic beans. This month our theme is Zelda Month, a “holiday” of sorts created by PeanutButterGamer! Check out Zelda Month’s host blog Level 1 Chef for other Ze da recipes and instructions on participating!

For those who don’t know, Fandom Foodies is a group of bloggers that cook inspired by all things geeky. Zelda Month is still going strong, and even though I’ve contributed something to Fandom Foodies for this theme already, I wanted to do another before November ended.

Magic bean ocarina of time