8/12/2019 Chocolate Class Recipe (Autosaved)

1/4

Peanut Butter Filling

2 cups powdered sugar

1 cups creamy peanut butter

cup unsalted butter, softened

1 tsp. vanilla extract

Mix all ingredients well and place in the refrigerator for four hours or overnight. Form into

1 inch balls and freeze until firm before dipping.

Mint Crisp

lt the chocolate in the normal way, add a few drops of peppermint oil and mix in granulatedgar to give a slightly granular crunch. The amount of sugar you add depends on your

te. ChocoRice & Hazelnut Crunch

t mix some puffed rice (such as Rice Krispies or Coco Pops) into the melted chocolate befor

tting in the mould. Try adding chopped roasted hazelnuts into the melted chocolate and

u'll get a fabulous hazelnut crunch.Almond & Oranges recipe combines milk chocolate with almonds and orange. Add a few drops of orange oil

ether with finely chopped (nibbed) almonds to the melted chocolate and

rigerate.Chocolate Shells

. Speckled ChocolatesDip a small brush into melted chocolate and flick the end to create small speckles in themould. Leave to set and then add a contrasting coloured chocolate. Striped ChocolateThis can be done one of two ways. You can either take a spoonful of melted chocolate an

drizzle this back and forth over the mould (any chocolate which drips over the edge of thmould can just be put back in the bowl and reused). Leave to set and then add a

contrasting coloured chocolate. The other way is to make a small greaseproof paperpiping bag and fill with melted chocolate and pipe into the mould either in straight lines,

criss-cross or with your own design (you can even write a name or message on the insidebut remember this has to be done as a mirror image). Leave to set and then add acontrasting coloured chocolate.

8/12/2019 Chocolate Class Recipe (Autosaved)

2/4

Almond Buttercrunch Candy I

Ingredients

2 (11.5 ounce) packages milk chocolate chips, divided

2 cups butter1 pound brown sugar1 cup blanched slivered almonds, divided

Directions

1. Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.2. Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until

chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over

bottom of pan; set aside.3. In a large heavy saucepan over medium-high heat, combine butter and brown sugar.

Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a

small amount of syrup dropped into cold water forms hard, brittle threads. Immediatelremove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with meltedchocolate; spread mixture evenly.

4. Sprinkle remaining package of chocolate chips over the almond layer. The heat from thalmond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle

remaining 1/4 cup almonds over chocolate.5. Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool

completely before removing from pan.

Almond Cherry Fudge

Ingredients

2 cups semisweet chocolate chips

1 (14 ounce) can sweetened condensed milk

1/2 cup chopped almonds1/2 cup red candied cherries, chopped

1 teaspoon almond extract

Directions

1. Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave-safebowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 1-1/2minutes or until chips are melted; stir until smooth. Stir in the almonds, cherries and

extract. Spread into prepared pan. Cover and chill for 2 hours or until set.2. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the

refrigerator.

8/12/2019 Chocolate Class Recipe (Autosaved)

3/4

BONBON

Ingredients

1 cup margarine, softened

2 pounds confectioners' sugar, sifted

1 (14 ounce) can sweetened condensed milk3 cups coconut1 cup finely chopped walnuts

1 teaspoon vanilla extract1 (12 ounce) package semisweet chocolate chips

2 tablespoons shorteningDirections

1. In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut,chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, ountil mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls

and place close together, but not touching, on cookie sheets. Freeze until hard.2. While bonbons are freezing, line a cookie sheet or flat surface with waxed paper.

Combine chocolate chips and shortening in the top of a double boiler, over, not in,

simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in themelted chocolate. Place on waxed paper to dry. When chocolate has hardened, storebonbons in plastic bag in the freezer.

Fruit & Nut Bites

Ingredients

150 gm cooking chocolate

2-3 tbsp almondschopped

2 tbsp walnutschopped

3 tbsp raisins

Directions

Roast almonds and walnuts in apan on low heat. Add raisins and remove from fire. Melt the chocolate on double boiler.

8/12/2019 Chocolate Class Recipe (Autosaved)

4/4

Stir in nuts and raisins. Keep aside for a few minutes till it starts to become slightlythick. It should not be too runny, nor should you let it turn too thick.

With a spoon, drop rough heaps of the chocolate mixture on waxed paper. Allow to set in the fridge for atleast 1-2 hours.