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| royalld | profile | all galleries >> Around The House >> Holiday Letters >> Christmas 2007 | tree view | thumbnails | slideshow |
| In response to Cindi's comment below Jill wrote the following:
========================================================================= Utensils: Double boiler - Silicon Spatula - Wax paper - Cookie sheet - Candy Thermometer Ingredients: Good chocolate - Soft Caramel - Pecan halves (4 per turtle) Place chocolate in double boiler and heat till above 105 degrees. Use a rubber or silicon spatula to stir. Make every effort to avoid any water or steam in the chocolate mixture or you will have catastrophic results. Remove chocolate from heat and stir occasionally until a working temperature of 95 degrees is reached. If the chocolate is hotter it will be too runny. Place wax paper on cookie sheet and pour 2” circles on wax paper. Before chocolate hardens set 4 nice pecan halves in chocolate with the pecans sticking off the edge to look like turtle legs. If the chocolate is already hard use some melted chocolate as glue to attach the pecans. Place in frig for no more than 10 minutes or until hard. Roll caramel into a 5/8” ball then flatten with palm to about 1 ˝” diameter. Caramel should be smaller than original chocolate circle. Place caramel on top of pecans and partially cover caramel with another circle of chocolate. Once again if the chocolate is too hot it will fall off the caramel, but it will taste just as good. About 5 minutes in frig will harden the top layer of chocolate and you will be amazed that you made these yourself. Note: If you’re not into tempering chocolate (and that’s a whole class in itself) your best friend is http://www.chocoley.com . They have a wonderful compound chocolate called Bada Bing Bada Boom which does not have to be tempered and tastes great. They also carry the caramel and any other supplies you may need. Jill ==================================================== |
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| comment | share |
| laine82 | 24-Dec-2007 15:59 | |
| Guest | 24-Dec-2007 05:50 | |