10
Mar
Mar
Chocolate is The Answer!
To everyone’s question—“What should I make for shalach
manos?”
manos?”
Whether you make chocolate truffles, chocolate bark or
chocolate logs, chocolate answers the age-old question. Most everyone likes
chocolate and with so many delicious options you are sure to find a recipe that
will make your friends and family sing your praises!
chocolate logs, chocolate answers the age-old question. Most everyone likes
chocolate and with so many delicious options you are sure to find a recipe that
will make your friends and family sing your praises!
1 cup chopped pecans
1 cup shredded sweetened coconut
1 cup shredded sweetened coconut
16 ounces bittersweet chocolate, chopped
12 graham crackers, broken into small pieces
8 ounces mini marshmallows
Preheat oven to 350 degrees. Spread pecans and coconut on
baking sheet; bake until golden, 5 minutes. Remove from oven and cool.
baking sheet; bake until golden, 5 minutes. Remove from oven and cool.
Line a jelly roll or sheet pan with a silpat or parchment
paper.
paper.
Melt chocolate over a double boiler and spread evenly in
the lined pan. Sprinkle with toasted nuts, graham crackers and marshmallows.
Tap the pan firmly on the counter to remove air bubbles. Allow chocolate to set
at cool room temperature or freezer.
the lined pan. Sprinkle with toasted nuts, graham crackers and marshmallows.
Tap the pan firmly on the counter to remove air bubbles. Allow chocolate to set
at cool room temperature or freezer.
Break into uneven pieces and store airtight.
8 ounces good semisweet chocolate, finely chopped
8 ounces good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup chopped dried apricots
1/2 cup dried cranberries
Melt the 2 chocolates in a double boiler or a heatproof
bowl set over a pan of simmering water.
Meanwhile, line a sheet pan with parchment paper or a silpat.
Pour the melted chocolate over the paper and spread to form a rectangle, coming
almost to the edges of the pan. Sprinkle the cashews, apricots and cranberries
over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by
3-inch pieces and serve at room temperature.
bowl set over a pan of simmering water.
Meanwhile, line a sheet pan with parchment paper or a silpat.
Pour the melted chocolate over the paper and spread to form a rectangle, coming
almost to the edges of the pan. Sprinkle the cashews, apricots and cranberries
over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by
3-inch pieces and serve at room temperature.
Tools:
Log mold
Acetate sheet
Transfer sheet or texture sheets
Ingredients:
1 lb. praline paste
2 lbs. semisweet or bittersweet chocolate
6 ounces hazelnut brittle (optional)
2 cups cornflakes (optional)
Additional 8 ounces bittersweet coating if using a
transfer sheet
transfer sheet
Melt the chocolate and praline in a microwave or double
boiler. Stir to combine and melt completely.
Use an immersion blender to smooth out all lumps of praline. Stir in the
nuts or cornflakes if using.
boiler. Stir to combine and melt completely.
Use an immersion blender to smooth out all lumps of praline. Stir in the
nuts or cornflakes if using.
Cut the acetate sheet in half lengthwise.
Line the mold with one acetate sheet. Reserve extra
acetate for another use.
acetate for another use.
Method 1- Place a transfer sheet trimmed to the size of
the mold face up on top of the acetate. Pour the chocolate mixture into mold
and put into the refrigerator to set. It can take up to 4 hours for the
chocolate to be completely hardened.
the mold face up on top of the acetate. Pour the chocolate mixture into mold
and put into the refrigerator to set. It can take up to 4 hours for the
chocolate to be completely hardened.
When the log is firm, release the two ends with a thin
metal spatula and invert the log onto a tray. Gently remove acetate sheet and
transfer sheet. Slice off the part of the log that the transfer sheet didn’t
cover. You can melt that again for your next log or to make truffles.
metal spatula and invert the log onto a tray. Gently remove acetate sheet and
transfer sheet. Slice off the part of the log that the transfer sheet didn’t
cover. You can melt that again for your next log or to make truffles.
Method 2- Pour the chocolate mixture into mold directly
on top of the acetate and put into the refrigerator to set. When the log is
firm, release the two ends with a spatula and invert the log onto a tray. Gently remove acetate sheet.
on top of the acetate and put into the refrigerator to set. When the log is
firm, release the two ends with a spatula and invert the log onto a tray. Gently remove acetate sheet.
Melt the bittersweet coating for the topping. Trim the transfer
sheet to the exact size need to cover the log. Gently spread the melted and
cooled chocolate evenly over the sheet. Lift the transfer sheet and drape over
log. Place in refrigerator to set. After about 30 minutes, remove transfer
sheet.
sheet to the exact size need to cover the log. Gently spread the melted and
cooled chocolate evenly over the sheet. Lift the transfer sheet and drape over
log. Place in refrigerator to set. After about 30 minutes, remove transfer
sheet.
Store at room temperature.
You can also use an acetate texture sheet or silicone mat
in your mold to give the log a texture rather than a printed exterior. Simply
place in the mold, design side up and proceed as directed above.
in your mold to give the log a texture rather than a printed exterior. Simply
place in the mold, design side up and proceed as directed above.