This months challenge is Candy Cornucopia. There were so many options you could make truffles/bon bons/gel candies/sponge toffee enough to make your head spin! I haven't completed the last two challenges (bad db'er) but I have an excuse; pregnancy :) The last two challenges just turned my stomach reading them but now I am coming around.
Anyways I did Almond Butter Bites (basically the same idea as Reese cups) I loved that this got me tempering chocolate for the first time its so easy all about temperature my husbands heat gun is so handy at times like these. I have to say total pain to clean off my counter the extra chocolate became like cemented butter! Then you know did it right ;)
I did a couple with raspberry jam.
I would use a little less dark chocolate next time I used Lindt 70% and even with sweetening the almond butter with icing sugar and graham cracker crumbs they still needed a bit of sweetness. But one little bite sure hit the chocolate tooth!
1.) In a bowl over a saucepan with gently simmering water melt small chocolate pieces until you reach a temperature of 113F.
2.) Pour onto a marble surface (or whatever I have laminate) and using a scraper move the chocolate around until it thickens and cools down to 80.6F
3.) Put the chocolate back onto heat and bring temp up to 84.2 to 89.6F depending on chocolate your tempering (I went to 89F.) Thats it ready for dipping or molding.
Here is the sponge toffee I made you can dip in chocolate if desired but I kinda liked it just the way it was btw this is the easiest thing to make!
2 1/2 cups granulated sugar
2/3 cup light corn syrup
6 tbsp water
2 tsp vanilla extract
1 tbsp baking soda
veg oil for greasing pan
1.) Liberally grease a 10"springform pan with vegetable oil and then line the bottom and sides with parchment paper the oil again.
2.) Heat sugar,corn syrup,water and vanilla in medium saucepan do not stir! until it reaches 285F hard crack stage on a candy thermometer. It should take about 10 min. If sugar crystal forms on sides of pan brush them down with a wet/clean pastry brush.
3.) When you reach temperature remove from heat and quickly stir in baking powder (it will bubble up a bit) about 5 seconds then pour into prepared pan but do not touch it until cool
4.) When cool take out of pan and cut (I prefer break) into pieces enjoy!