Part V: Having Special Fun with Candy in .NET framework

Generator Quick Response Code in .NET framework Part V: Having Special Fun with Candy

Hand-shaping chocolate-covered eggs with cream centers can be a simple proposition, and you don t have to make the centers if you don t want Plenty of manufacturers sell already-made centers, so you can buy your centers if you want (See 24 for a list of several suppliers) These centers are very good, and some candy-shop owners who don t want to take the time or don t feel that they have the time buy these premade centers One advantage to buying premade centers is that you can get small amounts of a good variety of flavors, depending on where you find them Of course, you also can use one of the cream recipes from 17 to make your own small batches of centers The choice is up to you All that the following recipe involves is rolling your centers between your palms until the centers form ovals (see Figure 20-3), hand-dipping them in tempered chocolate, and decorating them with colored white chocolate in any way you like For handy tips on hand-dipping candies, check out 15

Take 1 2 cup of small flavored jellybeans Roll one jellybean inside each cream when rolling and before you coat the candy with chocolate This bonus provides a surprise yolk

Decorated chocolate Easter eggs are a real treat to folks of all ages, but you need to take good care of the eggs Decorate the eggs while the coating of milk chocolate is still wet because decorations made from white chocolate tend to separate when applied to a dry chocolate surface

Tools: 12-inch disposable piping bag Preparation time: 11 2 hours Yield: 60 pieces 2 pounds cream centers (either store-bought or from the recipe of your choice in 17) 6 ounces white chocolate, chopped Powdered food coloring as desired, probably yellow and green 3 pounds milk chocolate, chopped and melted for tempering

Simply roll the pieces (about the size of an English walnut) into balls about 11 2 inches long and then roll them into slightly oval shapes that resemble eggs Put the eggs aside and continue rolling until you have about five dozen eggs The eggs don t have to be exactly the same size

should take about 11 2 to 2 minutes on high; stop every 45 seconds to stir and keep a chocolate thermometer handy Blend in the food coloring as desired to make a colored decorating chocolate

the excess Place the eggs on wax paper Spoon the colored white chocolate into a piping bag, cutting as small a hole as possible in the bag that will still allow flow Decorate the eggs while the chocolate is still wet

the fork in the white chocolate and shake the fork back and forth over the eggs to create a string design

Tip: If you must stack the eggs in storage, place a sheet of wax paper between layers Handle the eggs carefully, because the decorations are fragile

Per serving: Calories 106 (From Fat 38); Fat 4g (Saturated 2g); Cholesterol 2mg; Sodium 11mg; Carbohydrate 18g (Dietary Fiber 0g); Protein 1g

You can place some of your Easter eggs in chocolate nests, which I tell you how to make in the following recipe For this recipe, you need a small piece of marble that has been in the freezer, a small piping bag or parchment bag, a few ounces of tempered chocolate, and a small offset spatula Making chocolate nests takes a little practice, but you ll get the hang of it When making your nests, you shape the chocolate strands as closely as possible into the shape of a bird s nest (perfection isn t a necessity) and place your chocolate eggs in and around it If the nests are a little misshapen, don t worry Your friends and family will eat them anyway along with your chocolate eggs