Chocolate, Chocolate Creams
Source of Recipe
The Ultimate Candy Book by Bruce Weinstein
Recipe Introduction
"We've all had them-rich chocolate cream candies-but most of us have no idea what to call the filling. It's not caramel; it's not nougat; it's not even fudge. It's fondant, a sweet, smooth paste that makes chocolate creams, well, chocolate creams. This is a recipe for chocolate fondant surrounded by a dark chocolate coating. It's a chocoholic's dream come true!"
List of Ingredients
3 cups sugar
1 1/2 cups water
6 tablespoons cocoa powder
1/3 cup light corn syrup
1/4 teaspoon salt
24 ounces semisweet chocolate, coarsely chopped, or 24 ounces, semisweet chocolate chips
Recipe
Generously butter a 9 x 13-inch baking pan. Also butter a large cookie sheet and line it with wax paper. Set both aside.
PREPARING THE FONDANT
Combine all the sugar, water, cocoa powder, corn syrup, and salt in a heavy, tall saucepan. Height is important because the cocoa will make the sugar syrup boil high in the pan. You'll have quite a mess if it spills over.
Place the pan over medium heat and stir until the sugar is completely dissolved and the syrup comes to a boil.
Clip a candy thermometer to the inside of the pan and cook the syrup, without stirring, until it reaches 240 F (soft ball).
Immediately pour the hot syrup into the prepared 9 x 13-inch pan. Let the syrup cool undisturbed until the bottom of the pan feels lukewarm to the touch.
Using a heavy wooden spoon, stir the lukewarm mixture until it forms a ball. Some of this fondant may stick to the 9 X 13-inch pan. The fondant may also seize into a very hard ball that is impossible to stir. In any case, seal the ball of fondant into a 1-gallon plastic Ziploc bag, removing as much air from the bag as possible. Let the fondant rest 1 minute before continuing.
With the fondant sealed in the plastic bag, roll the candy with the heel of your hand, pressing down toward the counter. Continue this light kneading motion until the fondant looks smooth and creamy and feels like a firm cookie dough, about 10 minutes. Shape bite-sized pieces of fondant into balls, squares, or rectangles. Place them on the prepared cookie sheet.
YIELD: About 4 Dozen Large Candies
DIPPING THE FONDANT ( Note: See my All About Fondant in my HINTS AND TIPS category. )
Melt 12 ounces of the semisweet 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 12 ounces of semisweet 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 88 to 90 F. If the chocolate is too cold, place it back over the hot water until the temperature reaches 88 to 90 F. If it is too hot, let it cool until the desired temperature is reached.
Spear each piece of fondant with a toothpick and dip it into the melted chocolate. Gently tap the toothpick on the edge of the bowl to remove any excess chocolate and place the candy back on the wax paper. The weight of the candy should release it from the toothpick. You can use the toothpick to add a drop of chocolate to cover the hole. Repeat with each piece of fondant, stirring the chocolate occasionally between dips. If your fondant centers fall off the toothpick into the chocolate, simply fish them out with a fork and gently tap off the extra chocolate, then flip them over onto the wax paper. Alternatively, use professional chocolate dipping tools.
Let the chocolate chocolate creams sit uncovered at room temperature overnight. Store them in layers, separated by wax paper, in an airtight container at room temperature for up to 2 weeks.
VARIATIONS
MILK CHOCOLATE CHOCOLATE CREAMS
Substitute 24 ounces milk chocolate for the semisweet chocolate.
WHITE CHOCOLATE CHOCOLATE CREAMS
Substitute 24 ounces white chocolate for the semisweet chocolate.
The following variations work with the base recipe or with either of the preceding chocolate variations.
ALMOND CHOCOLATE CHOCOLATE CREAMS
Add 1 teaspoon almond extract to the cooked syrup before pouring it into the prepared pan. If desired, wrap the fondant around a bite-sized piece of toasted almond before dipping it in the melted chocolate.
COCONUT CHOCOLATE CHOCOLATE CREAMS
Add 2 teaspoons natural or artificial coconut flavoring to the cooked syrup before pouring it into the prepared pan. If desired, knead 1/4 cup shredded coconut into the fondant before shaping it into balls, squares, or rectangles.
ORANGE CHOCOLATE CHOCOLATE CREAMS
Add 2 teaspoons orange extract to the syrup before pouring it into the prepared pan. Knead 2 teaspoons grated orange rind into the fondant before shaping it into balls, squares, or rectangles.
PEPPERMINT PATTY CHOCOLATE CHOCOLATE CREAMS
Add 2 to 3 teaspoons mint extract to the cooked syrup before pouring it into the prepared pan.
RUM CHOCOLATE CHOCOLATE CREAMS
Add 1 tablespoon artificial rum flavoring to the syrup before pouring it into the prepared pan.
UNDIPPED CHOCOLATE CHOCOLATE CREAM CENTERS
Fondant may also be shaped using candy molds and eaten plain, without being dipped in melted chocolate.
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