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Make Your Own Candy Bars - Project

Make Your Own Candy Bars - Project
Here are the most common terms you’ll come across as your candy-making odyssey begins. You’ll also want to take a look at our behind-the-scenes video. Bloom: The gray mottling that sometimes appears on the surface of chocolate is a result of extremes in heat or humidity. Chocolate stored in a fridge is subject to too much humidity, which causes the sugars to crystallize. If your chocolate is too warm, it will melt slightly and the fats will separate out. While not aesthetically pleasing, the chocolate is still usable and edible. Couverture: Chocolate with a higher percentage of cocoa butter (at least 32 percent). Enrobe: Dipping or coating candies in chocolate. Seed: One of the most common methods of tempering chocolate is the seed method. Seize: When melted chocolate comes in contact with even a small amount of liquid or steam, it hardens and becomes lumpy, a condition known as seizing. Temper: The method of melting and cooling chocolate in order to stabilize its crystal structure.

http://www.chow.com/food-news/54139/make-your-own-candy-bars/

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How to Make Chocolate Mousse This is a serious dessert mousse, friends. A chocolate experience so rich, velvety and decadent, a few tablespoons is really all that any one person needs. I usually chuckle when I watch Mrs. Pastry eat chocolate bars, because she nibbles them like a mouse, savoring every tiny morsel. However even I — a man known to wolf chocolate bars down by the handful — eat this only incrementally, off the tip of a spoon. With a little pâte à bombe on hand, chocolate mousse is a ridiculously easy thing to make.

Sourdough Beer Pretzels September 14, 2011 | Print | E-mail | Filed under bread Have you made your sourdough starter yet? In case you have, I wanted to have a sourdough recipe ready for you today so that you can get started with making your own sourdough bread. Cake Batter Chocolate Bark I don’t think I’ve ever been so excited to share a recipe with you. Or to lick a bowl. The secret ingredient here? You may think I’m crazy… but it’s a spoonful of actual cake mix. Pumpkin Pie Pop Tarts with maple glaze I didn’t know Pumpkin Pie Pop Tarts existed before I thought them up and went running to my kitchen. Turns out they do exist… and they existed all over my kitchen counter before they stopped existing because I ate them all. Ok. Not true. I didn’t eat them aalllll.

Spicy Mexican Chocolate Ice Cream This ice cream is unlike anything I’ve ever had. It’s spicy and sweet, hot and cold, and blissfully creamy. It skips nothing in terms of heavy cream and half-and-half, but you really only need one scoop. I promise! I’m rich, I’m rich! Thousand Dollar Bars Have you ever baked something that made you do the Daffy Duck? You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy. Yep, the Daffy Duck. Not everything we bake here in the kitchen gets us to do the Daffy Duck. Sometimes we do the swoon, the table grip (hold me Ralphie, I’ve died and gone to heaven).

Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs.

Better Than Takeout Orange Chicken - StumbleUpon Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! Ha ha Chinese food…delivered….get it?

U F O COOKIES Recipe Pulse almond paste, sugar and salt in a food processor until broken up, then add egg whites and puree until smooth. Transfer batter to pastry bag fitted with a 3/8-inch tip and pipe 3/4-inch rounds (1/3 inch high) about 1-inch apart in pans. Dip a fingertip in water and gently tamp down any peaks. Homemade Pop-Tarts When I was a kid, I loved Pop-Tarts. My mom rarely bought them for us because of how unhealthy they are, but when I saw those babies in the pantry, I was pretty excited! My favorite was always strawberry, which is why I decided to make that version of these myself.

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar On Wednesday, I wondered what would happen if you combined Oreo Stuffed Chocolate Chip Cookies with Oreo Stuffed Brownies. On Thursday I found out. And on Friday… I had this. This beautiful, ridiculous, indulgent, outrageous, illegal in 48 states, totally wonderful ultimate layered cookie and brownie treat. It is without a doubt, completely and utterly insane. Deep Fried Strawberries I know what you may be thinking. It’s a little out of the ordinary BUT if you give this a try, I think you just might be pleasantly surprised. Strawberries are everywhere right now and I’m always looking for ways to use them. We’ve already shared a trio of beverage ideas using strawberries: STRAWBERRY MARGARITA GRANITA , STRAWBERRY AGUA FRESCA , and a NUTELLA STRAWBERRY SMOOTHIE. When my friend mentioned to me that she had DEEP FRIED STRAWBERRIES for dessert while dining out the other night I knew immediately I HAD to make them and I’m so happy I did.

Related:  Sweets