Chocolate Bon Bons and Truffles

I've been learning all kinds of fun things about chocolate the last few weeks. Remember how I'm taking that class at L'Academie de Cuisine? I wasn't ever very interested in chocolate or candy making. It always seemed difficult and gave me nightmares of nasty 3rd degree burns. Until now.

Chef Mark makes everything seem so easy, and it turns out, tempering chocolate still isn't my favorite thing but it's not so bad! And just look at all these beautiful candies we made! Anybody wanna get together for a candy making extravaganza?!

Homemade Snicker Bars

Several of my coworkers keep cute little dishes well-stocked with all kinds of candy. I guess I'm gonna need one soon, too, now that I have a desk! That's right. I have officially started my new position doing Development and Special Events and I'm so excited for a new challenge! And to decorate an office, but that's a matter for another time.

My favorite candy dish treat by far has gotta be mini Snickers bars. Those bite size things are so tiny it doesn't even count as eating anything and yet it fills your mouth with pure chocolate-caramel-peanuty goodness.

After eating more than I'd care to publicly admit, I had the thought, what if I made them myself? Very good and very bad idea all at the same time. And don't get scared off by the thought of making candy! The hardest part about this recipe is waiting for each layer to set. But it's oh so worth it!

Homemade Snicker Bars [click to print]
Makes one 9x13 pan


For Layer 1: bottom chocolate layer

• 1-1/4 c. milk chocolate chips
• 1/4 c. peanut butter chips

For Layer 2: nougat layer

• 1 c. sugar
• 1/4 c. milk
• 1-1/2 c. marshmallow fluff
• 1/4 c. peanut butter
• 2 tsp. vanilla extract
• 1-1/2 c. peanuts, chopped

For Layer 3: caramel layer

• 14-16 oz. (1 bag) chewy caramels
• 2 T. heavy cream

For Layer 4: top chocolate layer

• 1-1/4 c. milk chocolate chips
• 1/4 c. peanut butter chips

Line the bottom and sides of a 9x13" pan with parchment paper or plastic wrap. 

Layer 1: Combine chocolate and peanut butter chips in small heat proof bowl and melt over double boiler or in microwave until completely smooth. Pour into pan and spread to an even layer. Allow to set in refrigerator until firm. 

Layer 2: Combine sugar and milk in saucepan and heat on medium low until sugar is completely dissolved. Increase heat and bring mixture to a boil; continue boiling for 5 minutes. Remove from heat and add fluff, peanut butter and extract. Pour nougat over bottom chocolate layer and spread evenly. Sprinkle peanuts over nougat and allow to set and cool completely. 

Layer 3: Combine caramels and cream in saucepan. Heat until mixture is smooth and even. Pour over nougat layer and allow to set until firm. 

Layer 4: This is exactly the same as the first layer. Combine chocolate and peanut butter chips in small heat proof bowl and melt, stirring until completely smooth. Spread mixture evenly over caramel layer. Allow to set in refrigerator until completely firm.

Cut into bars or bites and enjoy!

Source: Adapted from Taste of Home

Cadbury Creme Eggs

So, I ran to CVS after work the other day, only to be met with an awful Easter tragedy. Not a single Cadbury Creme Egg remained on those stinkin shelves. And it's not even Easter yet! Isn't there supposed to be an overabundance of those things so we can all buy extras at half price on Monday? I'm not sure who stocks those shelves, but that's just a shame. 

I mean, really, there were plenty of Peep Imposters (aka Bunnies) and an assortment of lovely pastel-coated chocolate bits. But not a single creme egg in sight. Tear.

Just look at that delicious ooey, gooey center. Beautiful. Not that I wouldn't be thrilled to find a basket full of commercial-crafted creme eggs on my doorstep this Sunday morning, but, dare I say, this version might just be a little bit better than the original. What!

Also, if you have self-control issues but still want the eggs all for yourself but don't want to eat them all in one day, they freeze really well...if they last that long!

Cadbury Creme Eggs [click to print]
Makes about 15 eggies

• 1/2 c. corn syrup
• 1/4 c. unsalted butter, softened
• 1 tsp. clear vanilla extract
• 1/4 tsp. salt
• 3 c. powdered sugar
• 1/2 to 1 tsp. orange zest
• 1/4 to 1/2 tsp. yellow food coloring, liquid
• 12 oz. milk chocolate chips

Combine corn syrup, butter, vanilla and salt in mixing bowl and beat until smooth. Add powdered sugar, one cup at a time, and beat until smooth. Scoop about 2/3 of mixture into separate bowl and put in fridge or freezer to chill. Add food coloring and zest to remaining mixture and beat until well combined; chill about 15 minutes.

Scoop white mixture, about 1 tablespoon at a time, onto parchment paper. Make a small depression in the center of each white and chill. Roll yolk mixture into balls, about 1/2 teaspoon at a time, and chill on a piece of parchment paper until firm to the touch.

Place a yolk in the center of each white and pinch sides of white together to enclose yolk. Roll into an oblong egg shape and return to parchment paper; chill again. If things get too sticky while you're working, you guessed it, chill for a few minutes and then continue.

Melt chocolate in double boiler or in microwave safe bowl in 30 second intervals, stirring well between each nuke. You can add a tablespoon of oil or shortening to the chocolate to make it easier to coat the eggs, but it won't have as crisp of a crack when you bite into the chocolate shell. Insert a toothpick into each egg and dip in chocolate to coat. Stick egg-topped toothpicks into potatoes until set. Or just drop egg into chocolate bowl and cover with chocolate, tap off excess chocolate and place on parchment paper to harden.

Source: Adapted from Instructables and Not Without Salt

Homemade Almond Joy

I know, I know. It's just barely the end of February. I shouldn't be talking about such a tropical flavor as this. But as stockpile bottles upon bottles of coconut-scented sun repellent, I can't help myself. Coconut is in the air! I'm off to Jamaica in less than two weeks and I'm beyond excited!

So, for you, my friends, who I unfortunately can't take with me, I wanted to give you all a reason to celebrate. To experience that summertime bliss in the middle of winter. To bite into some joy!

Almond Joy [click to print]
Makes about 2 dozen bars

24-30 almonds
1 c. powdered sugar
7 oz sweetened condensed milk
1 T. vanilla extract
1/8 tsp. salt
3 c. flaked coconut
20 oz. (about 1-1/2 bags) milk chocolate chips

Preheat oven to 350 F. Spread almonds on baking sheet and roast in oven for about 10 minutes. They will look slightly darker and you'll be able to smell almonds in the air! Remove from oven and allow to cool.

In mixing bowl, whisk together sugar, milk, vanilla and salt. Add coconut and stir until evenly combined. The mixture will be thick. Place in freezer for about 30 minutes so it's easier to work with.

Line baking sheet with parchment paper and set aside. Remove coconut mixture from freezer and shape heaping tablespoons into logs; press a single almond in the top of each and place on baking sheet. Allow to set in refrigerator while you melt your chocolate. In small microwave safe bowl, melt chocolate chips in 30 second intervals, stirring well between each nuke. Remove baking sheet from fridge.

Place one log on a fork; using a spoon, scoop a little chocolate over almond (this will help hold the almond in place) and dip entire candy in chocolate to coat. Gently lift candy from bowl and tap fork to remove any excess chocolate. Use a toothpick to slide candy from fork to baking sheet. Repeat with remaining candies. Once all are coated, place baking sheet in fridge to set, about 45 minutes. Store in airtight container at room temperature.

Source: Adapted from Joy the Baker

Sweet 16: Glitter and Sparkles!

In honor of our sparkly New Year, this week's photo roundup is everything with glitter and sparkles!

Row 1: Sparkly Spice Bites, Valentine Cupcake Pops, White Snowball Sprinkles, Gold S'mores

Row 2: Valentine's Day Truffles, Gooey Vanilla Sparkle Cookies, Sparkly Pear, Sparkly Red Velvet Brownie Bites

Row 3: Glitter Cake Pops, Sweetheart Sugar Cookies, Super Sugar Sparkle Cookies, Shiny Black Cats

Row 4: Sparkly Peppermint Macarons, Persimmon Rice Pudding, Rock Candy Trees, Peppermint Ice Cream Sandwiches

Christmas Coal Candy

I grew up in the city, but close enough to Dutch country that threats of the Belsnickel still haunt me at Christmas. The Belsnickel dresses in fur, wears a mask with a long tongue and visits naughty children to scare and threaten them into behaving. (Check out Pennsylvania Dutch Night Before Christmas if you want the whole story!) But when those bad kids just refuse to be good, Santa Claus surprises them with a bag of coal instead of shiny new toys on Christmas morning.

But coal candy is for everyone! This traditional Spanish hard candy has a slightly crumbly texture when you crunch it. The traditional Spanish version is lemony, but I wanted something a little more Christmas-flavored, so I went with peppermint extract. This makes a great stocking stuffer or party favor!

Coal Candy (Dolce Carbon) [click to print]
1 egg white
1-1/2 c. powdered sugar, divided
2 tsp. black food coloring
1/2 tsp. peppermint extract
3 c. granulated sugar
1/4 c. water

In medium bowl, whisk together egg white, 1 c. powdered sugar, food coloring and extract. Gradually whisk in remaining 1/2 c. powdered sugar. The mixture should be thick and stiff and drop off the whisk in globby clumps. If it's too thin and runny, add more powdered sugar, a little at a time. Set aside.

Line 8x8 baking dish (about 2 inches deep) with parchment paper and set aside. Combine water and sugar in pot and stir together, mashing it until it's about the consistency of wet sand. Insert candy thermometer and heat until it reaches 258-260 degrees. Stir the whole time; the mixture will look kind of grainy and weird, so don't worry. When it's around 245-250, it may start browning, but that's okay. The mixture should stay grainy and not liquid.

At 258-260, remove from heat and add egg white mixture to pot and stir. (It might foam, so be careful!) When mixture is well mixed, pour into pan and allow to stand until hardened and cooled. Break into pieces; I used a hammer and screwdriver, it's definitely hard candy!

Source: Adapted from Sprinkle Bakes via Flagrante Delicia

Modeling Chocolate

I have a love-hate relationship with fondant. I love the vibrant colors, I love the shapes you can form and I love that it smooths over a cake so beautifully. But the eating part? Not so much my favorite. If you aren't sure what fondant is, just think back to the last wedding reception you went to...remember the cake? Chances are it was covered with something overly sweet and smooth that most people peeled off. Yeah, that's fondant.

Enter Modeling Chocolate. This stuff is a great alternative to fondant and is pretty easy to make, too. It can be colored just as vibrantly and sculpted and smoothed into whatever shape you want. (I haven't tried covering an entire cake with this yet, so I'm not sure how that works...) Plus, it tastes just like chocolate because it's made from chocolate!

Just to be clear...

Molding Chocolate: pure chocolate or chocolate made with vegetable solids and/or cocoa butter, like Wilton Candy Melts; this stuff is great for pouring into candy molds (get it? molding chocolate?)
Modeling Chocolate: this is chocolate mixed with syrup (in our case, corn syrup) to make it pliable

Modeling Chocolate   [click to print]

14 oz. Chocolate or Candy Melts
1/3 c. Light Corn Syrup

Melt chocolate in 15-30 second bursts in the microwave. Stir very well between each nuke, white chocolate melts very easily and also burns very easily. If you notice any graininess, it's probably already burned and you'll be better off just starting fresh.

Once the chocolate is melted and smooth, warm the corn syrup in the microwave for 45-60 seconds and add to melted chocolate. Immediately stir mixture but do not overmix! According to Chef Talk, "You will notice that as you stir, the chocolate will seize into a thick gooey mass and will clean the sides of the bowl. Look closely to make sure you don't have any streaks of unincorporated chocolate...this unincorporated chocolate will become lumpy grain later and you don't want that. The mass will seem a little oily, that's OK. But the more you stir, the oilier it gets and you don't want oil dripping off it either. It's a delicate balance."

When your done mixing, pour modeling chocolate onto large piece of plastic wrap. Flatten chocolate to about 1/4 in. thick and cover completely with plastic wrap. Refrigerate for a few hours until chocolate sets; it will be hard at this point.

To use modeling chocolate, remove from refrigerator and allow it to come to room temperature. Break off a small piece and begin kneading it in your hands. It will be crumbly and rough and seem unkneadable at first but keep going! It will get softer and smoother as you continue to work with it. If it seems lumpy, the chocolate probably wasn't melted completely before adding the syrup; just try to pick out those lumps and knead until smooth. If it's your first time making this stuff, I suggest you use pre-colored candy melts, but if you prefer custom colors, add a little powdered food coloring until you read the desired color. If the chocolate gets too soft while you're working with it, set aside to return to room temperature or stick in the fridge for a few minutes.

Source: Adapted from Wilton and ChefTalk