 |
|
|
|
|
 |
 |
|
|
|
 |
If you love coconut, this recipe offers a dreamy, creamy confection. Use only coconut milk for a creamier mixture, or add shredded coconut for texture. |
 |
Chocolate and spirits have a great affinity for each other and in this truffle recipe, Chocolates El Rey uses its milk chocolate with delicious results. |
 |
William Curley demonstrates his mastery in his new book, Couture Chocolate, with a coconut chocolate bar that's easy to make and irresistibly delicious. |
 |
Chantal Coady's chocolate ‘saucisson’ falls between a ganache and rocky road, and can be adapted to suit your taste and the ingredients you have on hand. |
 |
The year-end holiday season evokes nostalgia, says Ecole Chocolat grad Elaine Hsieh of EH Chocolatier who developed this holiday chocolate truffle recipe. |
 |
Paul A.Young is Britain's most lauded chocolatier because of his daring and dazzling flavors such as this recipe using rich, malty London Ale. |
 |
This recipe for chocolate gelato was developed in the Ecole Chocolat kitchens, with coaching from Judy Witts who suggested a bit of crunchy sea salt. |
 |
Michael Recchiuti offers this recipe for a fabulous vanilla and chocolate swirl ice cream flavored with real Tahitian vanilla beans, not extract. |
 |
A delicious confection that marries the sweet crunch of sugared and roasted almonds with the velvety smoothness of tempered chocolate. |
 |
Spring means fresher, lighter, more vibrant flavors and in celebration, Ecole Chocolat has conjured a delicious sweet with strawberries and rhubarb. |
 |
Alice Medrich, a legend in sweet circles, offers the recipe for the French chocolate truffles that made her instantly famous nearly 40 years ago. |
 |
In this recipe, Dominique and Cindy Duby combine the zing of passion fruit with the sweetly fragrant flavors of finely ground coconut and cardamom. |
 |
We developed this simple method for making delicious truffles, here flavored with Scotch. If you prefer other liquors or liqueurs, go ahead and use them. |
 |
Coffee lovers note! It's easy to make delicious truffles and here we tell you how to use coffee instead of cream to make a dreamy sweet that's lactose-free. |
 |
Executive Chef Ben Roche of Moto Restaurant in Chicago has created a tempting little sweet that literally explodes with flavor, texture and outright fun. |
 |
”“What could be better? Fresh, salty popcorn and crunchy nuts covered in creamy caramel and then drizzled with chocolate?” We couldn't agree more. |
 |
The sweet, spicy and creamy taste of chai tea is a perfect foil for the rich milk chocolate at the heart of this delicious truffle. |
 |
Modern chocolatiers love experimenting with unusual flavour combinations. This recipe takes full advantage of the fragrant herb, lemon verbena. |
 |
The lavender and fennel flavors are infused into the cream used in the ganache to create this delicious and unusual truffle. |
 |
Turning sugar into toffee or caramel seems a magical process, but it's one that must be closely monitored. You'll need a candy thermometer. |
 |
These exquisite chocolates are flavored with port and require a fair degree of chocolate-making skill as well as some specialty equipment. |
 |
Chocolate and fruit are great partners and here, Dede Wilson offers an easy and delicious way to combine them. Black currant is a European favorite. |
 |
Fran Bigelow is a North American Grand Dame of fine chocolate. In this easy recipe, she gives you the choice of using tempered chocolate or not. |
 |
Home-made cranberry sauce usually tastes better than canned, but the texture might need adjusting – make sure it's finely chopped. |
 |
Fudge is one of those childhood treats that reserves a special place in the heart of many chocoholics. And Mom's home-made fudge is the best of all. |
 |
This classic candy appeals to everyone: chocolate lovers, those who are nuts about almonds, and those who love the buttery crunch of caramel. |
 |
This is a sophisticated take on the ubiquitous cherry cordial bonbons. Shelling pistachios will give you fresher product, but it can be a tedious job. |
 |
This recipe calls for Scharffen Berger's products, which are available by mail order or at Whole Foods. Other fine chocolate nibs and bars can be substituted. |
 |
Dulce de leche is a Latin invention, a thick milky caramel that can be addictive, it's so good. Here it combines with coffee to make a luscious little treat. |
 |
White chocolate can be too sweet for some, but here, the caramelized crunch of cocoa nibs helps temper the sweetness. |
 |
The G pectin called for in the recipe here was originally developed and sold by the author, but has since been taken over by chefrubber.com. |
 |
Chocolate nut bark is an easy-to-make and delicious treat that gets even better with the addition of dried fruit and marshmallows. White chocolate looks festive. |
 |
These unusual looking bonbons have a visual texture that is quite appealling. The recipe is geared to professional chocolatiers and makes a large amount. |
 |
Chocolate lovers are usually also coffee lovers, so this treat combines two of their favorite flavors. Just remember not to eat too many before bedtime! |
 |
This recipe is just about as easy as it gets and the results are spectacular. If you're not a fan of bourbon, substitute another whiskey or liqueur. |
 |
You can't get much easier than melting some chocolate and drizzling it over toasted coconut. This is a great addition to a cookie or candy plate. |
 |
There are a lot of steps here, so make sure you leave enough time to do the whole recipe. Making your own marsmallows is very popular right now. |
 |
This one's definitely for coconut lovers, what with both coconut milk boosted by shredded toasted coconut. Use only sweetened coconut. |
 |
Valrhona has long been considered one of the finest chocolate makers in Europe. These lollipops are fun as party favors or to include in gift baskets. |
 |
Fresh ginger and rum flavor the white chocolate centres, adding a delightful tropical note that is complimented by the dark chocolate coating. |
 |
Nut brittles are always a favorite with candy lovers. Here, the inspired use of pumpkin seeds and cocoa nibs gives the brittle a pleasingly light crunch. |
 |
Anything minty is usually welcomed after the full meals typical of the holiday season. The crème de menthe turns the traditional holiday candy cane |
 |
The subtle heat of ginger marries well with the sweet innocence of strawberry in this delightful confection. Be aware, it is a professional recipe. |
 |
The white almond cups are a variation included at the end of this recipe. The two kinds make for a nice presentation. |
Here are chocolate manufacturer and chocolate maker websites that have a section on recipes. Lots of great ideas for ways to use your favorite chocolate.
Askinosie Chocolate
Barry Callebaut
Belcolade
Cacao Barry
Chocolates El Rey
Felchlin Switzerland
Guittard Chocolate Company
ScharffenBerger
Taza Chocolate
TCHO
Valrhona Chocolat
For more chocolate recipes,
simply write "chocolate recipes for candy
making" in your favorite search engine. You'll find a whole world
of recipes out there.
For those new to chocolate work, the following chocolate recipes for filling chocolates
and bonbons are quick and simple to make. Use them as a platform
to make your own handmade chocolates. Enjoy! |
|
| Handmade chocolate truffle center |
|
|
Ingredients:
8 oz. (250g) dark*
chocolate, finely chopped
1/3 cup (75mL) whipping cream
*Click here if
you want to substitute milk or white chocolate
Recipe:
- Bring cream just to a boil in
a heavy saucepan. Remove from heat.
- Beat cream into the chocolate by hand or using a hand-held
emulsion blender. Beat until smooth and all chocolate is melted.
- Chill in refrigerator until firm (approximately 1-3 hours).
- Scrape spoon or melon-ball cutter across surface of mixture;
quickly press with fingertips into 1-inch (2.5cm) balls. Freeze
well-wrapped in plastic.
- Store your handmade chocolates in the
refrigerator well-wrapped in plastic for one week or freeze in
freezer bags for 1-2 months.
|
|
| Gianduja - emulsified nuts and chocolate YUM! |
|
|
Ingredients:
5 oz. (125 g)
roasted hazelnuts, peanuts, cashews or almonds
8 oz. (225 g) dark or milk chocolate, finely chopped
Recipe:
- Grind the nuts to the consistency of butter. A food processor works well for this. A blender can produce too oily a product as the mixture gets warmed during the blending.
- Melt the chocolate in a double boiler or microwave until just melted but not warm. Remove the pan from the heat.
- Mix the melted chocolate into the nut paste until thoroughly combined.
- Allow mixture to harden slightly and scoop into balls (it may still be very sticky) or pipe into cups.
- Or you can temper the mixture just exactly as you would chocolate and pour onto parchment paper to harden and when cool, cut into desired shapes for dipping in chocolate.
- Store your handmade gianduja in
refrigerator in a plastic tub for up to 1-2 months.
|
|
| Praline (nut brittle) center for hand-made chocolates |
|
|
Ingredients:
1 cup (250 g) nuts, blanched, toasted and
still warm
2/3 cup (150 mL) water
2 cups (500 mL) sugar
Recipe:
- Bring sugar and water to a boil
stirring constantly to dissolve all sugar. Brush down sugar
crystals from around edge of pan during this time.
- When syrup boils stop stirring and
boil until temperature reaches 320° - 330°F (160° - 165°C).
Syrup will be a light caramel color.
- Immediately remove from heat and
put bottom of pan in cold water to stop cooking. Add warm nuts, shaking pan carefully to mix quickly.
- Pour nuts and syrup onto parchment
paper or oiled counter, spreading quickly with a spatula to
make a thin layer.
- When brittle has cooled, it can be
broken into pieces and dipped in chocolate.
- Store your hand-made chocolates in
an airtight container immediately as the praline tends to get
sticky if left at room temperature.
|
|
|
|
 |
|
