Everything Food
YIELD: 30 BUCKEYES You can use chocolate chips with these or couverture. Born and raised in Ohio, I tend to think the chocolate chip method is more authentic, but, admittedly, the couverture is definitely more glamorous and adds a nice shell to the outer layer. Be sure when dipping to leave a little bit of …
YIELD: 15 TO 20 CANDIES These candies are simple to make but do require tempered couverture and chocolate molds to make them work, as untempered chocolate is too soft and no molds will cause messy cordials. For a quick refresher on how to temper chocolate, refer to tempering. Directions Drain the liquid from the maraschino …
YIELD: 25 TRUFFLES What a fantastic flavor combination strawberry and pistachio make along with chocolate. Feel free to use homemade Strawberry Preserves or store-bought—both will taste equally divine. Directions In a saucepan over medium-low heat, combine all the ingredients except for the pistachios. Stir constantly until the chocolate is fully melted, and the mixture is …
YIELD: 36 TRUFFLES The first chocolate truffle is speculated to have originated in France, but today, there are countless varieties from countless countries, making it one of the most popular chocolates in the world. The secret to a perfect truffle is the ratio: 2 parts chocolate to 1 part cream. Directions Over a double boiler, …
YIELD: 10 CREAM EGGS These are so easy to make, you just need a good chocolate mold (clear plastic) and an afternoon with nothing going on. The food coloring isn’t needed in this recipe but helps create the authentic “yolk” we’ve grown so accustomed to in a cream egg. Directions Over a double boiler, temper …
YIELD: ABOUT 4 CANDY BARS These candy bars are filled with an irresistible chocolate-caramel filling that just begs you to take one more bite. These full-size candy bars can be made into small chocolate caramels by using a smaller mold. Looking for a lighter flavor? Try these with white chocolate chips in the filling instead …
YIELD: 30 CANDIES This candy takes the classic peppermint patty one step further and infuses it with an extra-intense chocolate flavor. If you cannot locate the dark cocoa powder, regular cocoa powder will work well. You can use an equal amount of Sweet Cashew Cream in place of the vegan cream cheese for a soy-free …
YIELD: 8 SERVINGS A surefire way to impress without any additional holiday stress! Add in your favorite candies from the holiday, or stick to the traditional version as I have below. Either way, you’ll end up with a treat good enough to gift. Directions Have an 8 × 8-inch silicone pan ready to go. You …
YIELD: 10 SERVINGS As a child, one of my favorite candy combinations was simply chocolate with almonds. These bite-size morsels are a tribute to these two “made for each other” flavors. Directions Preheat the oven to 375 °F and spread the almonds onto a baking tray. Bake for 7 minutes, or until fragrant. Watch carefully so …
YIELD: 8 OUNCES This confection is best used for baking or candy making, rather than straight snacking, but it’s perfect for the recipes in this book that call for white chocolate. Seek out the highest-quality food-grade cacao butter you can find for top-quality flavor. Directions In a double boiler, over medium-low heat, melt the cacao …