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Has i am a chocolatier (Chocolate)
I am also trained as a "Pastry Chef" but i enjoyed making chocolate items more.
Chocolate & Nutella Truffles, coated in finely chopped, toasted hazelnuts.
1/2 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon light corn syrup
9 oz. chopped, semi-sweet chocolate
2 Tablespoons Nutella
For the coating:
6 oz. chocolate
5-1/2 oz. skinned & toasted hazelnuts, finely chopped
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 9 ounces of the chopped chocolate, and gently swirl the pan.
3. After 5 minutes, add the nutella and whisk slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Place chopped hazelnuts in a small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the chopped hazelnuts. With your clean hand, cover the truffle with the nuts.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
Makes about 24 truffles. May be stored up to one week in an airtight container.
Chocolate Creme De Mints
Yield: 12 Servings
2 c Milk Chocolate Chips;
1/4 c Sour Cream
2 1/2 T Mint Flavored Liqueur
Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets.
Chill until ready to serve.
1 cup cocoa
3/4 cup sugar
2 1/2 cups water
1 teaspoon vanilla extract
Combine all but vanilla in a saucepan. Heat on medium, stirring frequently, until the mixture reaches a boil. Turn off heat, and stir in vanilla. Chill.
Freeze according to your ice cream maker's instructions.
Double Chocolate Cake Scones
3 c All-purpose flour
1/4 c Granulated sugar
4 ts Baking powder
1/4 ts Salt
1/2 c Butter or margarine
3 lg Eggs
1/2 c Milk
3/4 c Mini chocolate chips, divided
1 tb Grated orange peel
1/4 c White chocolate chips
Preheat oven to 450F. Grease a large cookie sheet. Stir the flour, sugar, baking powder, and salt in a large bowl to mix well. Use a pastry blender or two knives to cut in the butter until coarse crumbs form. Beat the eggs and milk in a small bowl with a wire ehisk or a fork; when thoroughly blended, stir, along with 1/2 cup of the mini chocolate chips and the orange peel into the flour mixture just until blended.
Shape the dough with lightly floured hands into an 8-inch round on the prepared cookie sheet; dust with flour. Score the top of the dough into 8 wedges with a sharp knife. Bake for 20 to 25 minutes until golden. Cool completely on a wire rack. Meanwhile, stir the remaining 1/4 cup of mini chocolate chips and the white chocolate chips in seperate small, heavy saucepans over very low heat until melted and smooth.
Drizzle each chocolate from the tip of of spoon in random lines over the top of the scones. Let stand for 15 minutes to set the chocolate.
Cut the scones into wedges along the score lines.
Makes 8 scones.
Forgot to mention c means Cup...
Chocolate Liqueur anyone?
Yield: 1 pint
2 ts Pure chocolate extract
1/2 ts Pure vanilla extract
1 1/2 c Vodka
1/2 c Sugar syrup
1/2 ts Fresh mint (optional) or drop Peppermint extract(optional)
Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerine to thicken if desired. For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks.
And I thought this site was good before. Top that off with a Chocolatier for a member plus recipies and it's PERFECT!!!!!! Those recipes look soooooo yummy.
Try the recipes...
I have one recipe i sell online cos i use it to make my truffles, but if you like chocolate truffles email me and i shall send you the recipe.
I promise to give them a try but for now I have to work on some sinful ways around Thanksgiving, Christmas and New Years. My trouble is, if I make it, I eat it and eat it and eat it......
My name is DJ Dubovsky and I am a Chocoholic.
Yeah sadly over the christmas period making the chocolates i was doing for my orders i did put some lbs on, but then after christmas i got the flu so i lost it again lol!
I am Legacy Art and i too am i Chocoholic!
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