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What is included with this book?
| Acknowledgments | vii | ||||
| Introduction | 1 | (1) | |||
| Equipment | 2 | (4) | |||
| Ingredients | 6 | (4) | |||
| Techniques | 10 | (3) | |||
| Candies for Special Occasions | 13 | (2) | |||
|
15 | (71) | |||
|
86 | (105) | |||
|
191 | (51) | |||
| Source Guide | 242 | (3) | |||
| Index | 245 |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.
The perfect treat for Halloween, these chocolate webs make unique party favors. You can also use small webs to decorate a scoop of ice cream, or lay one large web on top of a ghoulish cake.
Ingredients:
12 ounces white chocolate, coarsely chopped, or 12 ounces white chocolate chipsInstructions:
Butter a large cookie sheet and set it aside.
Cut a piece of parchment paper large enough to fit the cookie sheet. Using a dark pencil or a magic marker, draw spiderweb designs, about 6 inches in diameter, onto the parchment, leaving 2 to 3 inches between each web. Turn the paper over and place it onto the prepared cookie sheet. You should be able to see your design through the parchment.
Melt 6 ounces of the white chocolate in the top of a double boiler set over hot water. if you don't have a double boiler, simply place the chocolate in a bowl that fits snugly over a pot of hot water.
When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 6 ounces white chocolate and stir until all of the chocolate is melted and smooth.
Insert a candy thermometer or chocolate thermometer into the melted chocolate. Its temperature should be 86 to 88 F. if the chocolate is too cold, place it back over the hot water until the temperature reaches 86 to 88 F. If it is too hot, let it cool until the desired temperature is reached.
Fill a large Ziploc bag with the melted chocolate. Seal the bag and use a pair of scissors to cut the tip off one bottom corner. The hole should be about 1/4 inch. If desired, use a pastry bag fitted with a 1/4-inch round tip.
Squeezing the bag, follow the design you drew on the parchment paper, making the lines thick enough to hold together when the chocolate hardens, at least 1/4 inch.
Place the webs in the refrigerator for about 1 hour or until they have hardened. Carefully peel the webs off the parchment. Store them in layers, separated by wax paper, in an airtight container at room temperature or in the refrigerator for up to 2 weeks.
Variations
Christmas Spiderwebs: Sprinkle each web with 2 to 3 teaspoons red and green sprinkles while the chocolate is still soft.
Dusty Spiderwebs: Sift 2 teaspoons cocoa powder over the finished spiderwebs.
Frosted Spiderwebs: Sprinkle each web with 1 to 2 teaspoons superfine sugar before placing them in the refrigerator to harden.
Halloween Spiderwebs: Sprinkle each web with 2 teaspoons orange and black sprinkles while the chocolate is still soft.
Milk Chocolate Spiderwebs: Substitute 12 ounces milk chocolate for the white chocolate.
Semisweet Spiderwebs: Substitute 12 ounces semisweet chocolate for the white chocolate.
Spiderwebs with Spiders: Place a gummy spider into the middle of each web while the chocolate is still soft.
Truffles are perhaps the most elegant of all candies. They resemble the expensive fungus they're named for, but they have nothing else in common. This recipe uses a basic buttercream which combines butter with powdered sugar for its base. These truffles are best eaten at room temperature, but need to be kept refrigerated.
Ingredients:
6 ounces unsweetened chocolateInstructions
Melt the unsweetened chocolate in the top part of a double boiler set over hot water, or in a bowl that fits snugly over a pot of hot water. Set the melted chocolate aside.
Combine the butter and confectioners' sugar in a large bowl. Beat with an electric mixer on medium speed until the mixture is smooth and pale yellow. Turn the mixer to low and beat in the heavy cream. Quickly add the melted chocolate and vanilla, beating just long enough to make a smooth paste without any chocolate streaks.
Refrigerate the mixture until it is cool and firm, 1 to 2 hours.
Scoop out heaping teaspoonsful of the chocolate mixture and quickly roll each one into a ball between your palms. If the chocolate gets too warm, it will melt in your hands. If this happens, refrigerate the mixture again until it's easier to handle. Alternately, use a 1/2-ounce ice cream scoop to make perfectly round truffles that don't need to be rolled in your hands.
Roll the truffles in cocoa powder. Shake off any excess cocoa and store the truffles in layers, separated by wax paper, in an airtight container in the refrigerator for up to 2 weeks. Allow the truffles to come to room temperature before serving.
The Ultimate Candy Book
Excerpted from The Ultimate Candy Book: More Than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats by Bruce Weinstein
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
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