Friday, December 7, 2007

Chocolate Candy

Thanks to Aubri Andrus

She had a Chocolate Candy Class the other night and gave us these receipes.

Candy Making

There are several different ways to safely melt chocolate without scorching it or causing the chocolate to seize. If your chocolate has changed from a shiny liquid to a dull thick paste, the chocolate has seized. This can happen if the chocolate is burned, or if moisture gets into your chocolate. Chocolate melts at a very low temperature. Temperatures that feel comfortable for your finger can be too hot for chocolate. Chocolate does not mix well with moisture of any kind. The moisture from a damp spoon can contaminate a batch of melting chocolate. Once the chocolate has seized, it can not be un-seized, and must be discarded. So, keep these points in mind as you work with your chocolate!

Methods of melting chocolate:

1. Microwave: Place one or two pounds of coating chocolate in microwave safe bowl and microwave on high for 1 minute. Take out of the microwave and stir well. Keep in mind that the container will hold enough heat that to cause the chocolate to continue melting. Put chocolate back in the microwave for 20 seconds. Take out and stir. If the chocolate is still not completely melted, put it back in the microwave for 20 second intervals, stirring well after each, until chocolate is completely melted.

2. Heating Pad: Place one or two pounds of coating chocolate in a flat bottomed bowl. Turn your heating pad to medium heat and place bowl on pad. Chocolate will be melted and at a good dipping temperature in about two hours.

Note: Remember, never add water, milk or any other liquid to “thin” your chocolate! This will make the chocolate seize, and you will not be able to use the chocolate. If you need to thin your chocolate, you may purchase Paramount Crystals to add to your chocolate that will help thin the chocolate.

Coloring Chocolate:

White coating chocolate may be colored by adding Powdered Food Coloring. Powdered food coloring will not thicken the coating and should not change the flavor. Pastel colors such as pink, green blue or lavender only require a small amount of food coloring. If you are trying to achieve a darker color such as red or dark blue, use about 1 tsp of color to ½ cup melted coating. To achieve black colored chocolate, use milk or semi-sweet chocolate and add black powder until you get the desired shade.

Flavoring Chocolate:

Chocolate may be flavored with a Pure Oil Flavoring. Never use an extract flavoring, it may cause the chocolate to seize. Also keep in mind that chocolate easily takes on the flavor of other things. It is best to store chocolate in an air tight container so that it doesn’t take on the flavor of other foods in your pantry.

Storing Chocolate:
It is best to store chocolate at about 68-72 degrees, the temperature of a cool pantry or dark cabinet. Kept at this temperature, chocolate (assuming it isn't covering fruit or other perishables) has a shelf life of about a year. It is best not to store your chocolate in the freezer. When you freeze it, then thaw it out, you take the risk that your chocolate could bloom (or develop what looks to be a filmy white residue). But if you must freeze your chocolate, let it warm gradually to room temperature before you try cooking with it.

**Note: Many of these recipes call for White Coating Chocolate. I suggest using Guittard Vanilla Coating Chocolate because it has the best color and tastes good! My favorite kind of Milk chocolate is Merckens because I think it tastes the best!

Recipes

Peppermint Bark

1 lb. White Coating Chocolate
4-6 Crushed Candy Canes

Melt chocolate and stir in crushed candy canes. Pour on a cookie sheet lined with parchment paper. Add more crushed candy cane to the top if desired for decoration. Put in the freezer for 6-8 minutes or until chocolate has set. While chocolate is still cold, break into large and small pieces. Arrange on plate or in cellophane bag. This is a great Christmas gift for neighbors! **Notes: If you desire a stronger peppermint flavor, add a few drops of flavoring to your chocolate. You may also use fruit flavored hard candy or lemon drops in place of candy canes. Try pouring this mixture into your favorite mold!

Chocolate Popcorn

3 bags Popped Microwave Popcorn
1 lb. Melted Chocolate (you may use white or milk according to your taste!)
5-6 drops of Oil Flavoring (optional)

Pop three bags of microwave popcorn. Melt chocolate and stir in flavoring if desired. In a large bowl, combine popcorn and chocolate. Mix until popcorn is coated. Spread onto a parchment lined cookie sheet (at this point you may add M&M’s or other small candies while chocolate is still wet) and put in the freezer for 3-5 minutes or until the chocolate is set. Carefully break in pieces while popcorn is still cold and put in shiny cellophane bags or serve in a large bowl.

Rocky Road Candy

1 lb. Melted Milk Coating Chocolate
1 ½ C Mini Marshmallows
¾ C Roasted Whole Almonds, coarsely chopped

Add all three ingredients together in a large bowl. Mix well and spoon into paper candy cups. Top with chopped almonds if desired. Put into the freezer for 6-8 minutes or until set. You may also spoon out mixture onto a lined cookie sheet if desired. **Note: I couldn’t find roasted Almonds, so I made my own! I bought a bag of raw whole Almonds from Costco (they are delicious by themselves!). Then I put a small amount on a shallow pan under the broiler for about 5-10 minutes, stirring occasionally. After cooling, I coarsely chopped them. You may also use slivered (not sliced) almonds without the skin, but they do not need to be broiled for as long. BE CAREFUL!! It is very easy to burn nuts!

Dipped Pretzels, Cookies, Fruit…whatever!!

1 lb Milk or White Coating Chocolate
Whatever you want to dip!

Melt chocolate. Dip Pretzels, Oreos, Homemade Cookies, Strawberries, or anything else you can think of! You may dunk the whole thing in, or only dip half way. Lay on lined cookie sheet or tray and place in freezer for 3-5 minutes. Pretzels and cookies may last for weeks. Strawberries should be eaten within a half an hour of dipping. **Note: If you are dipping strawberries, do not wash them! Strawberries absorb a lot of water when washed and could cause your chocolate to seize. Simply wipe the strawberries clean with a damp cloth and let sit for a few minutes to dry before dipping.

Gourmet Pretzel Rods

Pretzel Rods
Nestles or Peter’s Caramel
White or Milk Coating Chocolate

Roll out about a tablespoon of caramel so that it is long and thin (like a snake). Wrap around pretzel rod. Immediately dip in melted coating chocolate. Lay on a lined cookie sheet. At this point you may add sprinkles if desired. Put in freezer for 3-5 minutes. You may then drizzle dipped pretzels if desired.

Turtles

Pecans or Cashews
Nestles or Peter’s Caramel
Milk Coating Chocolate

Arrange a small cluster of pecans, or cashews on buttered parchment. Cover each cluster with a teaspoon of melted caramel and allow to set until firm. Remove from parchment and dip in melted coating chocolate. Return to a clean piece of parchment paper and place in freezer for 3-5 minutes. Let the turtles return to room temperature before serving.

Filled Molded Chocolates

Desired Mold
Milk or White Coating Chocolate
Caramel Filling, Ganache or Peanut Butter Filling (recipes to follow)

Fill molds slightly with desired coating chocolate. Quickly paint the mold with a small brush until mold is coated and you can no longer see light through it. Place in freezer for about 3 minutes. Remove from freezer and fill with caramel, rolled ganache or peanut butter filling. Fill the rest of the mold with chocolate and return to the freezer for 3-5 minutes. If the chocolate is completely set, the chocolates should pop right out of the mold. If the chocolates do not come easily out of the mold, return them to the freezer until completely set.

Caramel Filling

2 lbs. Nestles or Peter’s Caramel
1 can Sweetened Condensed Milk
½ C (1 stick) Butter

Melt caramel and stir in milk and melted butter. Stir together until completely blended. You can use this for filling molds, drizzling over ice cream or sliced apples, caramellos, etc. **Note: This makes a lot! I usually ½ the recipe. Will keep in the fridge for 3-4 months.

Peanut Butter Filling

2 C Creamy or Crunchy Peanut Butter
½ C (1 stick) Melted Butter
1 lb. (4 Cups) Powdered Sugar

Combine all ingredients and mix until well blended. Roll into balls and place in painted molds, or dip as desired.

Ganache

For 1 lb. of dark chocolate, use ¾ cup of heavy whipping cream. (1 lb. is 2 2/3 cups chocolate) For 1 lb. of milk or white chocolate, use ½ cup heavy whipping cream. Heat cream until small bubbles appear around the rim of the bowl. Add the chocolate. Let the chocolate stand in the cream until all is melted. Beat the chocolate and cream until smooth. Add flavoring if desired. Pour into an air-tight container and refrigerate for at least 24 hours. Remove from fridge 4 hours before using so that it can warm to room temperature. Yields approximately 30 truffles.

Avalanche Bars

1 lb. White Coating Chocolate
1/3 + 1 Tbs. Peanut Butter
¾ C Rice Crispies
Handful of Marshmallows
¼ C Mini Semi-Sweet Chocolate Chips

Line a 9x9 baking dish with wax paper or parchment. Melt chocolate, and add peanut butter just before chocolate is completely melted. Stir until smooth. Add crisped rice and marshmallows. Stir. Wait for mixture to cool before adding chocolate chips. Quickly stir in chips and pour into prepared dish. Place in the refrigerator for 8-10 minutes or until set. Let bars cool to room temperature before serving. Store in an air-tight container.

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