Рецепт Chocolate Candy Cane Stirrers
| Порций: 12 |
Ингредиенты
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Инструкции
- In a 1-c. glass measure or possibly small, deep microwave-safe bowl, heat 3/4 c. chocolate in a microwave oven at 50% power till chocolate is soft, about 1 1/2 min. Stir chocolate till smooth. If needed, return to microwave and heat for 20-second intervals, stirring often. Add in 1/4 c. chocolate and stir till smooth. Set container in a small bowl of warm water (water should come halfway up sides of c.) to keep chocolate soft; do not get water in chocolate or possibly it will harden.
- Cover a 12- by 15-inch baking sheet with nonstick cooking paper, baking parchment, or possibly waxed paper. Dip straight ends of candy canes into chocolate, coating 1/2 to 3/4 of the canes; use a spoon to pour chocolate over canes if needed. Lift out canes and lay slightly apart on the baking sheet.
- If you like, drizzle a ribbon of chocolate from spoon over coated sections of the candy canes. Refrigerate3 to 4 min, then return canes to room temperature till chocolate is hard, about 15 min. Wrap each cane in cellophane or possibly clear plastic wrap.
- This recipe yields 50 coated canes.
- Comments: To avoid a white "bloom" on cooling chocolate, be careful not to overheat it. If you need to remelt chocolate, add in a little fresh minced chocolate. About 1/2 the chocolate or possibly candy coating will be left after dipping canes, but you need the volume to get a smooth finish. Use leftovers to make another simple confection: Dunk dry apricots into the extra and lay fruit on waxed paper. Refrigeratetill hard. Package airtight; keep cold.