CHOCOLATES RECIPE RECIPES

Steps:

• Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
• Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
• Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
• Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
• In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
• Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
• Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Steps:

• Place 200g/7oz of the chocolate in a glass bowl. Melt in the microwave on the lowest setting until almost smooth. Quickly stir in the remaining chocolate. (This lowers the temperature quickly and ensures a smooth and glossy finish.)
• Pour the melted chocolate into the ice cube squares until roughly one-quarter full. Move the tray around until the sides of the cube moulds are coated in chocolate. Set aside in a cool place until completely set.
• Meanwhile, cover the remaining melted chocolate with cling film and set aside in a warm place. If it starts to set, place the chocolate bowl over a smaller bowl of boiling water and gently stir until smooth again.
• To make the coconut filling, place the desiccated coconut in a small bowl and stir in the condensed milk until it sticks together but isn’t sloppy. Roll into small bowls.
• Once the chocolate base has set hard, you can add a selection of fillings to the squares. Add a coconut ball, or a teaspoon of peanut butter, or sprinkle in a few nuts or fruits. (Do not overfill the squares as this can cause breakages when removing from the mould.)
• Pour in the remaining melted chocolate, until all the moulds are full and the fillings are covered. Leave to set hard in a cool place.
• Once set, carefully turn out the chocolates. If desired, dab a little melted chocolate on top of each chocolate and sprinkle on any remaining fillings.
• Serve on a platter or package up in a gift box or bag to give as a gift.