Hello! I'm Tom. I designed a game called Gunpoint, about rewiring things and punching people, and now I'm working on a new one called Heat Signature, about sneaking aboard randomly generated spaceships. Here's some more info on all the games I've worked on, here's the podcast I do, here are the videos I make on YouTube, here are some of the articles I wrote for PC Gamer, and here are two short stories I wrote for the Machine of Death collections.
I made chocolates for my family again at Christmas. Here’s what I did!
Melt some dark chocolate!
Mix with almond milk to make ganache – my sister and her partner are vegan, so I make them all vegan for simplicity.
Put nice stuff in the ganache. I did one with maple syrup and pecan chunks, one with cinnamon and orange cranberries, and one with vanilla and dried cherries.
Freeze ganache! It’s too soft to chocolate-coat at room temp, so I chill it overnight and cut it up the next day.
Coated in regular chocolate, so they won’t be sticky at room temp. Wouldn’t it have been great if I’d thought to put pecans on each one when they were molten?
Fuck it, I’m gluing the pecans on.
And cranberries for the cranberry ones.
And… some fruit thingies for the cherry ones. Dried cherries look too similar to dried cranberries.
Dusted with cinnamon.
Need something to put them in. If only we’d taken the precaution of drinking a lot of whisky on the Crate and Crowbar this year. Oh wait!
I can only make one pot out of each case because the lid part is kind of important.
The different one is dried apricots stuffed with things like dried strawberries or blueberries or nuts – for my 2-year-old niece, they’re keeping her off chocolate at first.
I did have one box that was basically perfect for this, so I put all the least misshapen ones in it and gave that one to my gran.
Niece review: “Yummy!”
TooNu: Aw :) very nice. I also make something for everybody at Christmas. This year was jars of pickled lemons, they are so good and bring a bit of variety to many vegetarian dishes. Also my apartment smelled better for having 50 odd lemons sliced open :) a good day.
Mark: These look great. How do you coat the bottoms?
Karl Drinkwater: Now we're talking! I buy quite a few boxes of vegan truffly things at this time of year. I think it's time to step up and make more of my own. Plus I can be as exotic in the flavourings as I want, or add liqueur for bonus richness.