Nutella-Filled Chocolate Death Star

We at the Whiskey Forge are familiar with Kotobukiya's Death Star silicone tray. Ostensibly for making Death Star-shaped ice, its appeal is twofold. Whiskey geeks understand that large, spherical pieces of ice keep our whiskey cocktails cool without undue melting (hence dilution) while Star Wars obsessives get to make all the groaners, in-jokes, and puns a bartender could stand. But its uses don't stop with simple ice spheres.

Don't try to frighten us with your confectioner's ways, Lord Vader.

Now, you could go all super-cocktologist by freezing fresh flower buds or petals in the space station-shaped ice ball and floating the finished spheres in a bowl of punch. Or take the blogger mom approach and freeze fresh, healthy orange juice for your kid's birthday breakfast. Give it a swirl of Angostura bitters for extra tastiness. Maybe even go full Ferran Adrià and spike the pre-frozen water with squid ink to create a darker, more realistic-seeming Death Star...and then make a drink recipe incorporating that flavor. Call it, oh I dunno, Headed for that Small Moon.

Or you could ditch the drinks concept entirely as Imgurian echoflight did recently and make Nutella-filled chocolate Death Stars. It's true that earlier this Autumn photos of Bombom de Death Star, a maraschino cherry-filled chocolate Death Star from Brazilian company ZeeK Confeitaria began circulating, but they don't ship to Southern California. Besides, who wants cherries when delicious chocolate-and-hazelnut spread is as close as your grocery store?

Eat with care, however; the more you tighten your grip, the more Nutella will slip through your fingers.

Goes well with:

• For echoflight's easy step-by-step directions, check out the post on Imgur. 
• Didn't get a silicone Death Star mold for Christmas? Well, bucko, that's easy to fix. Online vendors sell them. 
• I like silicone molds a lot. I use them for ice, forming flavored pats of butter, baking and other things around the Forge. But sometimes an odd white film appears on the surface of those I use exclusively for ice. The details on that (with plenty of reader comments) are at What is that White Film on My Silicone Ice Trays? 

Bread Pan Ice Blocks

It's been so goddamned hot this week. Friends in other parts of the country regularly beset with summer scorchers have no sympathy.

"How hot?" they ask. "Seventy-seven degrees? Eighty? Poor you, living in paradise all year. You can't take a little heat."

Yeah, they're cloudy. Know what else they are? Cold.

To an extent, they're right. San Diego just doesn't get more than, say, nicely warm most of the year. But when the mercury spikes, we're not used to it. Even locals like me who've come from sultry — even swampy — places and know the soul-sucking power of truly hot days and nights have grown accustomed to the temperate year-round pleasantness of it all.

I only remind friends who expect unbearable heat in the summer and whose houses are built to deal with it: most San Diego homes seem not to have air conditioners. Us? We have a window unit that sits in storage 10 months out the year. The two months it's installed, we turn it on maybe a dozen times.

We're due to set a record this year. That contraption is on every night now. When I'm not sleeping directly under its cool airplane engine gusts, I'm keeping the heat at bay with uncharacteristic shorts, a nearly unheard-of and ungentlemanly bare chest, and ice. Big chunks of ice.

Rather than fuss with fancy silicone ice cube trays that still wouldn't yield enough ice, I simply filled two large bread loaf pans with filtered water and froze them. When I need a cube or three, I break the thick ice logs into rough blocks about 3" to a side with a stainless steel surgical hammer. In they go, into a sawed-off spring water bottle I now use as an iced tea glass. Top off with cold tea from the fridge and — for a while, anyway — stave off the worst of the San Diego sweats.

It's good practice for New Orleans.

Meanwhile, I leave you with a short, short clip based on H. P. Lovecraft's 1926 story Cool Air.  I'd even take on Dr. Muñoz's ailment if it meant I could have continuous, blessed cool air.

That's MY Hammer

Two years ago, I wrote about wanting a bung starter, the wooden mallet Paul M. Angle called "the barkeeper's favorite weapon." Several people emailed or commented on the post with suggestions of where to get a big ass ice crushing mallet.

My father just cut to the chase and made one.

A US quarter placed for perspective

In his basement workshop, he cut and sanded down a massive wooden mallet then mailed it to me to assemble. The hammer's head measures 4" high and is a whopping 6" square. A 1" square hole in the center accommodates the handle that's held in place by a wooden crosspin.

It was one of the best gifts I could have gotten.

The idea with a maul of this size is to fill a canvas bag — called a Lewis bag — with ice and smack it with the hammer to crush the ice within. I actually blew out the seams of the first Lewis bag I used it on until I learned not to put my all into it. The ice can be merely cracked into several pieces or pounded into snow-like consistency, depending on how hard and how much it's smacked.

I'm back in business with new Lewis bags. Although it's not the only option we have around the house for crushing ice, gripping the handle of that enormous maul and bringing its head down on a bag of ice remains my favorite.

Thanks, Dad.

What is that White Film on My Silicone Ice Trays?

Talk to enough cocktail types and eventually the name Tovolo comes up. Not, it’s not the name of a pre-Prohibition bartending genius or an obscure Italian amaro. Tovolo is the international housewares division of ICI USA and it makes, among other things, a nifty silicone ice cube tray that makes dense cubes — actual cubes with equal sides — of ice.

Talk to enough people who use those trays, though, and a common complaint arises. After some time in the freezer, the trays may develop a persistent white surface film.

 The film forms on the interior and exterior surfaces of the trays, is transferred to the ice, and gives an off taste and smell to drinks as the ice melts. There’s even a waxy residue on my tongue after getting Tovolo ice cubes from trays that have the film.

What the hell is this stuff? And how to you get rid of it?

It doesn’t seem to be caused by mineral-heavy hard water (otherwise, we’d likely see it only on the side of the trays, but see below for a contrary finding). It seems, rather, to be some reaction of the silicone itself. One thing that makes me think this is that of all my kitchen utensils, the silicone spatulas — and only the silicone spatulas — develop a different, almost greasy feeling, surface coating. Now, I do keep those next to the stove, so perhaps they attract minute particles of airborne cooking grease that the wooden and metal utensils don’t. When I expand my consideration to kitchen gear more broadly, the Silpat silicone baking sheets acquire that same slightly greasy feel if I haven’t used them some time and I keep those in a closet away from the stove. Both of those films wash off easily with a soap and hot water.

This is not the same film the ice cube trays develop; that all of my silicone eventually behaves oddly is the only connection I’m making. I’m not a chemist and don’t know what’s going on.

So I threw out a question to members of the Cocktail and Spirits Online Writing Group: anyone else notice off-tastes from these cubes and, more to the point, have luck restoring these trays?

Yes, writers noticed the film as well. Not everyone, but several had. There was no consensus on what caused it. Suggestions for restoring the trays ranged from using toilet bowl cleaner (um, pass) and boiling the trays in water to scrubbing them with vodka or vinegar and running them in the dishwasher.

I have tried all those suggestions (well, not the toilet bowl cleaner) and am here to tell you that none of them works. At least, not for very long.

Soaking and rubbing the silicone ice cube trays with vinegar and vodka (separately) initially eradicated all traces of the white film, but it bloomed on each test tray again within a week. I boiled a tray for five minute: no dice. Ten. Same. A twenty-minute boil did nothing to remove or reduce this persistent film.

Finally, I wrote to cookware doyenne Mariella Esposito of Fante’s kitchen supply shop in Philadelphia. She got in touch with a silicone tray manufacturer who wrote this:

We have heard this type of feedback before on the ice trays and have tested them extensively. We test both the original raw material, the catalyst, as well as samples of trays that have been used and been returned to us by customers.

We actually did a chemical breakdown test on this white residue from a tray that we rec’d back from a customer and the result of that test is below. The compound associated with the residue is Calcium Sulfate – meaning basically the residue is associated with the chemicals in hard water. Like a mineral deposit. The minerals from the water calcify and adhere to the walls of the silicone and are then transferred to the surface of the next ice cube to be made.. etc.. etc.. etc..

We have found a dilute solution of vinegar and water to be a great solution. Simply soak the trays in this for about 20 minutes, rinse them and you should be ready to go. Most soap based cleaners can also leave trace amounts of milky residue on the ice trays. You ‘ve seen those old dishwasher detergent commercials where they take the glass out of the washer and it has a white residue on it… viola.

So, there you go. A suggestion that calcium sulfate is at play on at least one tray tested and may be cleaned with vinegar. My guess is that probably does work with some trays. But not mine.

Any chemists out there have recommendations on what else this stuff may be and how to eradicate it?

Otherwise, I’m left with the words of Nathan Lutchansky, a cocktail enthusiast in Pittsburgh:

Yeah, that happens after a while with those Tovolo trays. At that point they're worn out enough that we just throw 'em out and buy new ones. They're pretty cheap.

Goes well with:

• Tovolo sells their trays on Amazon. Despite my questions and frustrations, I do still like their trays. You can find some of their selection here.
• If you'd like to reach out to members of the Cocktail and Spirits Online Writing Group yourself, check out the group's website here and drop in the Mixoloseum chat room on Thursdays for themed nights of drinking, mutual heckling, and frequent visits by brand reps, authors, bartenders, and distillers.
• Fante's Kitchen Wares Shop, one of my all-time favorite cookery stores in the entire United States — and, yes, that's exactly the sort of place I visit when traveling. A sprawling warren of rooms filled with knives, copper pans, mixers, juicers, pepper mills, cake pans, bread baskets, pickle grabbers, meat mallets, food coloring gels, and, yes, ice cube trays.