Step 1: A Little Backstory
I love Kool-Aid. I have made it, mixed it, and done just about anything culinary that you can with it. (I haven't dyed my hair with it. What a waste of a good powdered drink!) I also love anything "Black Cherry" flavored. Naturally, when I discovered Black Cherry Kool-Aid, I felt justified in buying 10 or 20 packets of it, for experimentation. Anyway, after much making and mixing with Dan, it came over us that it might be nice if I could flavor chocolate with Kool-Aid (we called it yummy chocolate at the time)! After melting it and stirring in the powder, I noticed a strange occurrence. Instead of turning the entire chocolate mixture a nice purplish color, as with water, it simply colored it a washed-out pink, and the flavored particles stayed as particles, not dissolved into the chocolate.
So, rather disappointed, I cast them in my molds, and waited glumly for them to harden. Then, forlornly, I took a lick of my chocolate-covered spoon. But- GASP! What was this? It tasted... GOOD! I eagerly waited for the chocolates to harden! After popping them out, I took one and popped it into my mouth. At first, it tasted sweet, and slightly black cherry-y. Then, as my roaming taste buds came across one of the undissolved nuggets of cherry-oscity, my mouth exploded in a great wave of flavor! This wonderful sweet & sour pattern continued throughout the duration of the chocolate. And, as I have not been able to uncover this technique elsewhere, I feel it is my culinary duty to share it with you.
So... off we go!