Post by chefvernalisa on Aug 14, 2009 8:22:00 GMT -6
Assorted Chocolate Candies
24 ounces (about 4 cups) semisweet milk or white chocolate
50 small two−layer candy cups
Fillings
Raspberry preserves
Marshmallow fluff
Toasted hazelnuts
Peanut butter
Liqueur−nut mixture (see note)
Caramel−praline mixture (see note)
Chop chocolate into small pieces if not using chips. Heat half of chocolate in top of double boiler until it melts and reaches a temperature of 110 to 120 degrees F. Remove saucepan with chocolate from heat and stir in remaining chocolate. Stir chocolate frequently until it reaches a temperature of 86 to 91 degrees F for semisweet chocolate, 84 to 88 degrees F for milk and white chocolate. Using a small pastry brush, paint inside of candy cups with melted chocolate. Place cups in freezer for
10 minutes. Remove cups from freezer. Using a spoon, fill cups three−fourths full with raspberry preserves, marshmallow fluff topped with a toasted hazelnut and other fillings. Heat chocolate until it again reaches 88 to 90 degrees F. Using a spoon, drop chocolate on top of filling. Using the back of the spoon, smooth out chocolate and seal to the edge of the shell. Return candies to freezer for 10 minutes. Remove from freezer and store in airtight container.
NOTES:
To make liqueur−nut mixture, combine 1/2 cup finely chopped nuts with 1/4 cup Bailey's Irish Creme, amaretto or other liqueur. Place in freezer until ready to use. When filling candy shells, float nuts on top of liqueur. To make caramel−praline mixture, melt 20 caramels and 1/4 cup heavy cream in the top of a double boiler. Stir in 1/2 cup chopped nuts. Cool before using.
Yields 50 candies.
24 ounces (about 4 cups) semisweet milk or white chocolate
50 small two−layer candy cups
Fillings
Raspberry preserves
Marshmallow fluff
Toasted hazelnuts
Peanut butter
Liqueur−nut mixture (see note)
Caramel−praline mixture (see note)
Chop chocolate into small pieces if not using chips. Heat half of chocolate in top of double boiler until it melts and reaches a temperature of 110 to 120 degrees F. Remove saucepan with chocolate from heat and stir in remaining chocolate. Stir chocolate frequently until it reaches a temperature of 86 to 91 degrees F for semisweet chocolate, 84 to 88 degrees F for milk and white chocolate. Using a small pastry brush, paint inside of candy cups with melted chocolate. Place cups in freezer for
10 minutes. Remove cups from freezer. Using a spoon, fill cups three−fourths full with raspberry preserves, marshmallow fluff topped with a toasted hazelnut and other fillings. Heat chocolate until it again reaches 88 to 90 degrees F. Using a spoon, drop chocolate on top of filling. Using the back of the spoon, smooth out chocolate and seal to the edge of the shell. Return candies to freezer for 10 minutes. Remove from freezer and store in airtight container.
NOTES:
To make liqueur−nut mixture, combine 1/2 cup finely chopped nuts with 1/4 cup Bailey's Irish Creme, amaretto or other liqueur. Place in freezer until ready to use. When filling candy shells, float nuts on top of liqueur. To make caramel−praline mixture, melt 20 caramels and 1/4 cup heavy cream in the top of a double boiler. Stir in 1/2 cup chopped nuts. Cool before using.
Yields 50 candies.