Tuesday 27 December 2011

Firm-Ball Stage

Definition: Firm-Ball Stage refers to a specific temperature range when cooking sugar syrups. Firm-Ball Stage occurs at 245-250 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached firm-ball stage, it will feel firm and pliable but still slightly sticky, and will retain its shape when removed from the water but will quickly lose its shape at room temperature.

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Raspberry Fondant

Raspberry Fondant is made with fresh raspberries, so it packs plenty of flavor into these smooth raspberry creams. They’re delicious on their own, but these raspberry fondants are even better dipped in chocolate. Be sure to check out this photo tutorial showing how to make fondant if you have any questions about making old-fashioned fondant.

This recipe calls for citric acid, which adds a pleasant sourness. It can be found in many specialty baking stores and large grocery stores—I found mine in the bulk spices section of a nearby grocery store. It can be omitted, but the fondant might be missing a fruity “bite.”

1. Place the cream, corn syrup, sugar, salt, baking soda, and raspberries in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer.

2. Cook the candy without stirring until the thermometer reads 240 degrees F (115 C). Once it reaches the proper temperature, remove it from the heat and take out the thermometer.

3. Pour the candy onto a greased baking sheet and allow it to sit until it feels just warm to the touch. Depending on the temperature of the room, this might take 10-20 minutes.

4. Once warm but no longer hot, sprinkle the citric acid on top, and stir in the marshmallow cream and a few drops of pink or red food coloring. The food coloring is optional, but without it the candies are more of a dull reddish-pink.

5. Begin to stir everything together with a wooden spoon. This is called “creaming” the fondant and it works best if you move in a figure-8 pattern, scraping the fondant together, working it into an 8 shape, then scraping it back into the center.

6. As you cream the fondant, it will go from shiny and translucent to shiny and opaque and start to get thicker. Continue to work it, and it will eventually lose its shine and become more opaque and have a fudge-like texture and dull finish. This creaming process takes awhile, perhaps 20 minutes, so prepare yourself and alternate arms if necessary.

7. Once the fondant is thick and stiff, test it out by rolling a piece into a ball. If it holds its shape and doesn’t collapse, the fondant is ready. If it doesn’t, continue working it with the spoon until it is stiff enough. You can either wrap it in cling wrap and store it at room temperature, or roll it into balls right away for dipping.

8. If you have rolled it into balls, store them in the refrigerator to firm up while you melt the candy coating in the microwave.

9. Once the coating is melted, dip the raspberry fondant centers into the chocolate one at a time, and place the dipped centers on a foil- or waxed paper-lined baking sheet to set. Sprinkle the tops with any desired decorations while the chocolate is still wet.

10. Place the tray in the refrigerator to harden the chocolate for about 15 minutes. Store dipped Raspberry Fondant in an airtight container in the refrigerator for up to 2 weeks, and allow them to come to room temperature before serving for best taste and texture.


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Monday 26 December 2011

Reindeer Truffles and Reindeer Noses

Reindeer seem to get sort of a bum deal around Christmas time. If you think about it, they do all the work of pulling Santa's sleigh, but all they get for their trouble is one measly Christmas song acknowledging them--and even then, Rudolph gets most of the glory. I am here to right this wrong with a collection of candies celebrating the overlooked reindeer. You're welcome, anthropomorphized mostly-fictional animals!

Reindeer Truffles are dedicated to those of you who have always wanted to nibble a reindeer head but never known where to start. (Surely those people exist?) Chocolate truffles form the base of these Christmas candies, then the dipped truffles are finished with pretzel antlers and a red hot nose, a la Rudolph.

If the thought of eating a whole reindeer head makes you a bit queasy, perhaps I can interest you in just the nose? Reindeer Noses are actually delicious chocolate fudge balls topped with candied cherries and rolled in coconut. These stunning candies are eye-catching and make a perfect holiday party treat. Candied cherries aren't everyone's cup of tea, so you can always substitute other red candies for the cherries.

Get the recipe:
Reindeer Truffles
Reindeer Noses


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Reindeer Photos c2010 Elizabeth LaBau, licensed to About.com, Inc.


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Sugarplums

Okay, folks. We all know about sugarplums from the classic line in the Christmas poem: "The children were nestled all snug in their beds, while visions of sugarplums danced in their heads." But does anyone know what a sugarplum actually is?

I'm here to tell you that Sugarplums are a delightful old-fashioned candy made from an assortment of dried fruit and nuts. Supposedly, Sugarplums got their name by including dried plums, or prunes, in the list of ingredients. My recipe doesn't call for prunes (I like using figs, dates, and cranberries), but it is very flexible, so you can customize them with whatever you have on hand.

Get the recipe: Sugarplums


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Peanut Butter Fondant

Peanut Butter Fondant (c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

Peanut Butter Fondant makes a smooth, rich peanut butter cream filling, perfect for dipping in chocolate. Dip your peanut butter fondants into chocolate and top them with crushed peanuts for a sweet, salty, creamy, crunchy treat. This is an old-fashioned fondant recipe that requires the fondant to be creamed after it is boiled. Be sure to check out this photo tutorial showing how to make fondant if you have any questions about the procedure!

Yield: about 24 fondant balls

Ingredients:

  • 1.25 cups granulated sugar
  • 2/3 cup cream
  • 1 tbsp light corn syrup
  • ? tsp salt
  • 1/3 cup mini marshmallows
  • 1 tsp vanilla extract
  • 1/3 cup peanut butter
  • 12 oz chocolate candy coating
  • ? cup salted peanuts, finely chopped

Preparation:

1. Place the sugar, cream, corn syrup, and salt in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer.

2. Cook the candy without stirring until the thermometer reads 238 degrees F (114 C). Once it reaches the proper temperature, remove it from the heat and take out the thermometer.

3. Add the miniature marshmallows, but don’t stir them in. Instead, pour the candy onto a greased baking sheet and allow it to sit until it feels just warm to the touch. Depending on the temperature of the room, this might take 10-20 minutes.

4. Once the pan is just warm, add the vanilla on top of the candy and begin to stir it with a wooden spoon. This is called “creaming” the fondant and it works best if you move in a figure-8 pattern, scraping the fondant together, working it into an 8 shape, then scraping it back into the center.

5. As you cream the fondant, it will go from shiny and translucent to shiny and opaque and start to get thicker. Continue to work it, and it will eventually lose its shine and become more opaque and have a fudge-like texture and dull finish. This creaming process takes awhile, perhaps 20 minutes, so prepare yourself and alternate arms if necessary.

6. Once the fondant is thick and stiff, add the peanut butter and work it in until it’s completely incorporated. At this point, the fondant is finished, so you can either wrap it in cling wrap and store it at room temperature, or roll it into balls right away for dipping.

7. If you have rolled it into balls, store them in the refrigerator to firm up while you melt the candy coating and finely chop the peanuts for the topping.

8. Once the coating is melted, dip the peanut butter fondant centers into the chocolate one at a time, and place the dipped centers on a foil- or waxed paper-lined baking sheet to set. Sprinkle the tops with crushed peanuts while the chocolate is still wet.

9. Place the tray in the refrigerator to harden the chocolate for about 15 minutes. Store dipped Peanut Butter Fondant in an airtight container in the refrigerator for up to 2 weeks, and allow them to come to room temperature before serving for best taste and texture.


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Fudge Presents

Congratulations! We have arrived at the end of four-plus weeks of holiday candy blogging, and we have survived. I would say we've survived in style, but I'm wearing fuzzy rabbit pajama pants as I type this, so hopefully you've survived in style, while I've just survived. Nevertheless! It's the last day of Christmas Candypalooza, and to celebrate, I brought you a present. Fudge Presents, to be precise.

These fudge candies look a little fussy, but I promise they're easy to put together. How easy are they? They're so easy, my husband actually made the ones in the photograph! This may not sound like a big deal, but this is the man who can only be trusted to make green salads because anything else has a good chance of being either raw or burned. (I love him dearly, but I speak the truth.) So my dear, sweet, cooking-challenged hubby was able to dip these fudge pieces in candy coating and then decorate them with strips of Fruit Roll-Ups, all with a minimum amount of drama and a maximum amount of fun.

To make things even easier, the fudge recipe I recommend is a simple microwave fudge--but you can of course use your favorite fudge, or adapt this idea to use brownie bites or rice crispy treats! I hope you all have yourselves a merry little Christmas, full of love and laughter and lots of sweet things.

Get the recipe: Fudge Presents


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Fudge Presents Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.


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Saltine Toffee

saltine toffee(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

This easy Saltine Toffee recipe uses saltine crackers and a few common ingredients to make an uncommonly good candy that’s sweet, salty, crunchy, and chocolatey. You can make it more gourmet by adding chopped nuts or dried fruit to the top, or adding swirls of white or milk chocolate.

Prep Time: 15?minutes

Total Time: 15?minutes

Ingredients:

  • 1.5 sleeves of saltine crackers
  • 1 stick (4 oz) butter
  • 1 cup packed brown sugar
  • 2 cups chocolate chips

Preparation:

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.

3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.

4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.

5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.

6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.


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Peppermint Patty Fudge

Peppermint Patty Fudge photo(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Peppermint Patty Fudge is a simple microwave fudge recipe with a rich, creamy texture and a fun surprise inside: a layer of peppermint patties hidden in the middle! For convenience you will probably want to use store-bought peppermint patties, but if you would like to make your own, I recommend this peppermint patty recipe.

Yield: 1 9x9 pan

Ingredients:

  • 18 oz (about 3 cups) semi-sweet chocolate chips
  • 1/4 cup (4 tbsp, or 2 oz) butter, softened to room temperature
  • 1 14-oz can condensed milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 25 unwrapped peppermint patties (about 1 12-oz bag)

Preparation:

1. Prepare an 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large microwave-safe bowl, combine the chocolate chips and the butter butter. Microwave in 30-second increments until the chips are mostly melted, about 1-2 minutes.

3. Add the condensed milk, then stir until the chips are entirely melted and the mixture is smooth and fudgy. Add the vanilla and salt, and stir until the candy is smooth and well-mixed.

4. Pour approximately half of the fudge into the prepared pan and smooth it into an even layer.

5. Place the unwrapped peppermint patties on top of the layer of fudge, so that their edges touch. You should be able to make five rows and five columns of peppermint patties. Don't worry if it's not precise, you just want enough coverage so that each piece of fudge will have a little peppermint in it once it's sliced.

6. Scrape the remaining fudge on top of the peppermint patty layer, and smooth it until it's even.

7. Place the fudge in the refrigerator to set for at least 2 hours. Once set, cut into 1-inch squares and serve at room temperature.

8. Store Peppermint Patty Fudge in an airtight container in the refrigerator for up to two weeks, and allow it to come to room temperature before serving.


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Sunday 25 December 2011

Coal Candy

Looking for a Christmas candy for folks on your naughty list? Give them a bag of Coal Candy this holiday season! This candy looks exactly like rough chunks of coal, but tastes like a sweet mint treat. The texture is like a cross between honeycomb and a hard candy--it's a little too hard to happily crunch between your teeth, but it has an airy, frothy texture as it dissolves in your mouth. You can also experiment with making different flavors. I chose mint because it feels traditional to me, but almond, anise, or cinnamon would also be delicious. Package this Coal Candy in small burlap bags or novelty stockings for a cute, unusual holiday gift!

Get the recipe: Coal Candy


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Coal Candy Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.


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Candy Cane Shapes

Red and white striped candy canes are already a fun, iconic shape, but they become even cooler when you use them to form custom words and shapes. The idea behind Candy Cane Shapes is so simple, you don't even need a recipe. Gently warm unwrapped candy canes with very low heat until they are soft, then bend, twist, and press them into whatever shapes you'd like. You can be literal and write words like holiday phrases or names, or create shapes like hearts, stars, or abstract spirals.

Once you've made them, what should you do with them? Well, aside from sitting back and admiring your crafty handiwork, small Candy Cane Shapes would be perfect cupcake toppers, while large shapes or phrases are perfect atop a holiday cake. Package them carefully in a clear cellophane bag, and you have a nice customized gift (or gift tag!). While they're still warm, poke a hole in the top of your candy cane shape and thread fishing wire or string through the top, and use them as custom tree ornaments. These are just a few ideas...you're sure to think up more once you get started!

Get the recipe: Candy Cane Shapes


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Candy Cane Shapes Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.


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Coconut Potato Kisses

Coconut Potato Kisses photo(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Coconut Potato Kisses are a wonderful St. Patrick's Day candy! Use leftover (unseasoned) mashed potatoes to make this coconut-flavored candy.

Prep Time: 10?minutes

Total Time: 10?minutes

Yield: about 36 kisses

Ingredients:

  • 3/4 cup warm mashed potatoes
  • 1 tbsp butter
  • pinch of salt
  • 1 tsp vanilla extract
  • 1 lb sifted powdered sugar
  • 3/4 pound shredded coconut
  • 12 oz chocolate candy coating

Preparation:

1. Prepare a cookie sheet by lining it with aluminum foil or waxed paper.

2. In a large mixing bowl, beat together the potatoes, butter, salt, and vanilla.

3. Slowly beat in the powdered sugar in several batches. Stir in the coconut until well-combined.

4. Drop by teaspoonfuls on the baking sheet and form into kiss shapes, or place the candy in a piping bag fitted with a large round tip and pipe kisses on the baking sheet. Chill until set, about 1 hour.

5. Microwave the candy coating until completely melted and smooth, stirring after every 30 seconds to prevent overheating.

6. Dip the kisses in the melted coating using a fork or dipping tools, and place them back on the foil-covered baking sheet to set.

7. Store Coconut Potato Kisses in an airtight container in the refrigerator for up to one week.

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Friday 9 December 2011

Crispy Mint Chocolates

Chocolate Mint Crisps(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

Rich ganache is studded with bits of crunchy mint candies in these Crispy Mint Chocolates. The light mint pieces contrast nicely with the dark, smooth chocolate and make for a refreshing and indulgent candy. If you want to simplify the recipe, you can use purchased peppermint hard candy in place of the homemade hard candy, and crush it finely in a food processor or blender.

Ingredients:

  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 2 tbsp corn syrup
  • 1/4 tsp peppermint extract
  • 8 oz chopped semi-sweet chocolate or chocolate chips
  • 1 tbsp unsalted butter
  • 5 tbsp heavy cream

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Line a 9x5 loaf pan or 8x8 pan with foil and spray with nonstick cooking spray; set aside for now.

2. In a small saucepan, combine the sugar, water, and corn syrup, and place over medium-high heat. Stir until the sugar dissolves, then brush down the sides with a wet pastry brush and insert a candy thermometer.

3. Continue to cook the candy, without stirring, until it reaches 300 degrees on the thermometer. As soon as the proper temperature is reached, remove the pan from the heat, take out the thermometer and stir in the mint extract, stirring just until it is mixed in. Pour the candy onto the prepared baking sheet. Carefully hold the sheet at an angle to cause the candy to spread out into a very thin layer. Allow it to cool until completely hard and set.

4. While the mint candy is cooling, prepare the chocolate ganache. Place the chocolate and butter in a large heat-safe bowl. Place the cream in a small saucepan and heat over medium until the cream simmers, but do not let it boil.

5. Pour the hot cream over the chocolate and butter and whisk until the chocolate melts and the mixture is smooth and shiny.

6. Take the hardened mint candy and peel it off the foil backing. Use a rolling pin to crush it into small pieces, or chop it with a large knife until it is fairly finely chopped. It doesn’t need to be crumb-sized, but the pieces should be small enough to bite manageably.

7. Mix the chopped mint candy into the chocolate ganache and stir until well-mixed. Pour the candy into the loaf pan and smooth it into an even layer. Refrigerate until the chocolate is set, about 2 hours.

8. Once set, remove the candy from the pan using the foil as handles. Use a large sharp knife to cut it into small squares. Allow to come to room temperature before serving for best taste and texture. Store Crispy Mint Chocolates in an airtight container in the refrigerator. The crispy mint candy tends to get softer and stickier as time goes on, so these candies are really best within a few days of being made, but they will last up to a week.


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Eggnog Truffles photo

Eggnog Truffles photo(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Eggnog Truffles combine the rich taste of eggnog with an extra dash of nutmeg and sweet white chocolate to produce these holiday truffles! Serve these festive truffles at a Christmas party, or make them part of a holiday goodie plate.

Make sure that you use regular eggnog (sometimes labeled "traditional" or "premium") as opposed to the "light" varieties. Light or low-calorie eggnog doesn't have enough milkfat to produce a rich, luxurious truffle.

Yield: 40 1" truffles

Ingredients:

  • 2 cups (12 ounces) chopped white chocolate or white chocolate chips
  • 1/8 tsp salt
  • 4 tablespoons (2 ounces) butter, at room temperature
  • 1/3 cup eggnog (not "light" variety)
  • 1/4-1/2 tsp nutmeg, plus more to decorate
  • 1/4 cup powdered sugar
  • 12 ounces white chocolate candy coating

Preparation:

1. In a medium bowl, combine the white chocolate, the salt, and the butter. Place the eggnog in a small saucepan over medium-high heat and bring it to a simmer.

2. Once the eggnog is simmering and bubbles are forming around the edges of the pan, pour the hot eggnog over the white chocolate. Let it sit for a minute to soften the chocolate, then gently whisk everything together until the chocolate is dissolved and the mixture is smooth and free of lumps. If there are pockets of chocolate that won't dissolve, microwave the mixture in 6-second intervals, whisking well after each one, just until the chocolate dissolves.

3. Add 1/4 tsp of nutmeg and whisk it in. Once incorporated, taste the ganache, and add an additional 1/4 tsp nutmeg if desired.

4. Press a layer of cling wrap on top of the ganache, and refrigerate it until firm enough to scoop, at least 2 hours.

5. Once firm, use a spoon or a small candy scoop to form the truffle mixture into small 1-inch balls. Roll the balls between your palms to make them round. If they start to get sticky, dust your palms with powdered sugar periodically to keep them from sticking. Place the rolled truffles on a foil-covered baking sheet.

6. Melt the white chocolate candy coating in the microwave until it is fluid and free of lumps. Use a fork or dipping tools to dip the truffles one by one into the coating. Let excess coating drip back into the bowl, then place the truffle back on the foil-covered baking sheet. While the coating is still wet, sprinkle the top of the truffles with a light dusting of nutmeg, if desired.

7. Once all the truffles are dipped, let the coating set completely. Eggnog Truffles can be stored in an airtight container in the refrigerator for up to a week. For the best taste and texture, let them come to room temperature before serving.

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Candy Classes and Workshops

If you love making candy, maybe you’ve considered expanding your confectionary knowledge and taking candy classes. Although most diploma programs focus more on baking and patisserie, many schools offer candy workshops that range from afternoon sessions to two-week intensives. Some programs request that applicants have professional experience, but most are open to the public and many welcome novices looking to get started in candymaking.

Workshops are a great way to gain a lot of information in a short period of time, and they offer the chance to study specific topics in-depth. The hands-on nature of most courses is especially valuable in candymaking, where many techniques and skills are best learned through repetition and demonstration from a skilled practitioner.

What follows is a partial list of schools and shops that offer candy education. The information presented comes from the linked websites, but you should always confirm prices and program descriptions with the institution itself.

  • Wilton School of Cake Decorating and Confectionary Art
    Location: Darien, IL
    Description: One day and three day workshop courses open to the public
    Courses include: working with gumpaste, fondant and marzipan, how to make fudge, caramels, and more.
    Cost: Inquire for prices
  • Retail Confectioner’s International /Gus Pulakos Candy School
    Location: Madison, WI
    Description: Intensive two-week course in candy production and chocolate work. Minimum two years experience in candymaking required. Shorter mid-level and novice workshops are also offered.
    Courses include: caramels, fudge, chocolate, hard candy, gums, and aerated candies.
    Cost: Inquire for prices
  • Notter School of Pastry Arts & Chocolate Studio
    Location: Orlando, FL
    Description: 3-6 day continuing education courses for professionals and culinary students.
    Courses include: Sugar Art, Artisinal Bonbons & Confections, Airbrushing Techniques, and Modern Candy Making.
    Cost: $375-$820
  • International Sugar Art Collection
    Location: Norcross, GA
    Description: Classes range from one to five days and are for professionals and the general public.
    Courses include: gumpaste flowers, rolled fondant, and using confectionary to decorate cakes.
    Cost: $225-595
  • Sugar Plum Candy School
    Location: Lincoln, NE
    Description: One and two-week courses available to those in the confectionary industry or those planning on entering the confectionary industry
    Courses include: Chocolate dipping and tempering, candy centers, and candy merchandising
    Cost: $750-$1950
  • The Confectionary, Inc. Candy School
    Location: Sycamore, IL
    Description: One-on-one courses from the owners of The Confectionary, Inc.
    Cost: Email directly for more course and pricing information.
  • The New School for General Studies, Culinary Arts department
    Location: New York City, NY
    Description: Full day and afternoon recreational workshops, as well as a 5-session certificate course in chocolate.
    Courses include: gumpaste flowers, chocolate tempering and molding, and holiday chocolate truffles.
    Cost: $125-$210
  • Oregon Culinary Institute
    Location: Portland, OR
    Description: One-day recreational workshops
    Courses include: Sugar artistry, and chocolate
    Cost: $100

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Chocolate Banana Truffle Discs

Banana Chocolate Truffles(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

Chocolate Banana Truffle Discs showcase the sweet tropical taste of banana paired with semi-sweet chocolate, packaged in a sophisticated disc shape. I love the shape of these distinctive discs and think it goes well with the banana chip topping, but these truffles can always be made into the standard truffle balls to save on time and effort.

Ingredients:

  • 1.25 cups semi-sweet chocolate chips
  • 1/2 large banana, fully ripe
  • 1/3 cup heavy cream
  • 12 ounces chocolate candy coating, for dipping
  • 1/2 cup banana chips, for decoration (optional)

Preparation:

1. Place the cream in a small saucepan over medium heat. Heat it until small bubbles form all along the edges of the pan, but do not allow it to come to a full boil.

2. While the cream is heating, prepare the chocolate and banana mixture. If you have a food processor, place the banana half in the food processor. Turn the processor on and mix until the banana is liquidy.

3. Add the chocolate chips to the banana and process until the chocolate is in small pieces. The mixture will clump together, so stop the processor several times to scrape it down. Once the cream is simmering, with the processor on, carefully pour the hot cream in a small stream down into the bowl of the processor and let it run until the ganache is smooth and free of lumps.

4. If you do not have a food processor, this can be done in a mixer, or you can mash the banana by hand and add very finely chopped chocolate to it, stirring until well-combined. Pour the hot cream over the chocolate-banana mixture and whisk it until it is smooth. This method produces a ganache that tastes the same, but there might be small pieces of banana that are not incorporated.

5. Cover a baking sheet with foil or waxed paper. Pour the ganache onto the covered baking sheet, and smooth it into a thin layer about 1/2 inch (1 mm) thick.

6. Place the baking sheet in the refrigerator to set the ganache for at least 4 hours or overnight.

7. Once the ganache is set, use a small metal cookie cutter to cut round discs out of the firm ganache. If necessary, wash the cutter with hot water in between cuttings so that the ganache cuts easily. Refrigerate the ganache discs while you melt the candy coating.

8. Place the candy coating in a large microwave-safe bowl. Microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Stir until the coating is completely smooth. Allow the coating to cool until it is barely warm: do not let it start setting up, but let it cool down so that it does not melt the discs.

9. Using dipping tools or a fork, dip a truffle disc into the chocolate. Bring it out of the chocolate and allow the excess to drip back into the bowl. Place the dipped truffle back onto the baking sheet and while the chocolate is still wet, top with a banana chip. Repeat with remaining truffle, chocolate, and banana chips.

10. Place the truffles in the refrigerator to set the candy coating for about 30 minutes. Chocolate Banana Truffles can be stored in an airtight container in the refrigerator for up to two weeks.


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S'mores Toffee Bark

s'mores toffee bark(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

S’mores Toffee Bark features graham crackers covered with a simple toffee, smothered in chocolate and topped with marshmallows. The classic s’mores flavors get a boost from crunchy, buttery toffee. This easy recipe makes a big batch of S’mores Toffee Bark, so you’ll have plenty to share with friends and family.

I like my bark to have a modest number of marshmallows, so that the bark isn't too chewy for my taste. You can always increase the amount of marshmallows--even covering the whole surface!--if you like. You can also try heating the marshmallow-topped toffee in the oven for a true S'mores experience.

Ingredients:

  • 1.5 sleeves graham crackers
  • 1 stick (4 oz) butter
  • 1 cup packed brown sugar
  • 2 cups chocolate chips
  • 1.5 cups miniature marshmallows

Preparation:

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Arrange the graham crackers in a single layer on the baking sheet so that there are no empty spaces in between them.

3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil, stirring often so that it does not separate. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer. Use a knife or spatula to spread the toffee, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.

4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.

5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the miniature marshmallows.

6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten S’mores Toffee Bark in an airtight container for up to a week.


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