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Definition: Often, Glacé Fruit is simply another name for Fruit Candy. Sometimes, the term glacé fruit is used to refer to a finishing process wherein candied fruit is moistened, then dipped in ultra-concentrated sugar syrup and left to dry, thus creating a finishing glaze.

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Because of the high oil content many Nuts have, they have a limited shelf life and should be properly Stored to prolong their life. Salted Nuts go rancid more quickly, so they are rarely used in commercial candymaking, however, salted Nuts are fine for home use if you know the Candies will be consumed quickly. Store your Nuts in airtight containers or Ziploc bags in the freezer, rather than at room temperature. Nuts that have been frozen can be toasted or Chopped straight from the freezer without problems. When stored this way, most Nuts will last for up to a year, although very oily Nuts like walnuts and pecans have a shorter life and can be frozen up to 10 months. If the Nuts have gone rancid, it will be immediately apparent upon Tasting them.

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For many Nuts Candies, the recipe requires that the Nuts be Chopped. Depending on how finely the Nuts should be chopped, this task can be done by hand or with a food processor. If a recipe calls for “finely chopped” or “finely ground Nuts,” it is easiest to use a food processor. Place a small Almonds of Nuts in the processor, and pulse quickly several times. Nuts have a great deal of oil, so it is easy to over-process Nuts and end up with Nuts butter if you are not carefully monitoring them. Do the Nuts in small batches to ensure even chopping.

If the candy recipe calls for simply “Chopped Nuts” or “coarsely chopped Nuts,” the Nuts can be chopped by hand using a knife. I prefer to use a heavy, sharp chef’s knife to do the job. First, gather the Nuts in a circle slightly smaller than the length of the knife’s blade. Rock the blade back and forth, rotating it around the circle with a firm, quick stroke. Periodically stop and reposition any Nuts that have shifted outside of the circle. Continue chopping in this fashion until the Nuts are a suitable size.

Remember, never chop Nuts while warm. This can result in greasy, oily Nuts - not ideal for candymaking. Additionally, if a recipe calls for a certain amount of chopped Nuts, measure the Nuts after chopping, not before. Whole Nuts will take up more space in the measuring cup than chopped Nuts, so you will have an inaccurate amount of chopped Nuts if you measure them before chopping.

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Chocolate Molds are molds which are designed to be used in candy-making, for the production of both filled and solid Chocolates. They come in a variety of shapes and sizes which can be used to produce a dizzying array of Chocolates. The best Chocolate Molds are made from silicone or metal, both of which have very high heat resistance. Less expensive Chocolate Molds made from plastic are also available, but they must be used carefully, as the heated Chocolate used in candy-making can melt the molds if it is not handled properly.

When cooks make filled Chocolate using a Chocolate mold, they brush Melted Chocolate into the mold to create a thin shell of Chocolate. Many cooks like to make several layers, ensuring that the Chocolate is thick, and allowing the Chocolate to cool completely between layers. Once the shell is set, the filling can be added, and more Chocolate can be carefully poured in to seal the filling. After the Chocolate cools, the mold can be inverted and gently tapped to allow the Chocolates to fall out, at which point they can be decorated and packaged.

Solid Chocolates are made by pouring Chocolate into the mold, rapping it sharply on the counter to remove air bubbles, and then allowing the Chocolate to cool completely before inverting the mold to allow the solid Chocolates to come out. Many molds designed for solid Chocolate come in decorative designs like trees, animals, plants, and so forth, with the details being preserved in the molded Chocolate.

In addition to being used for Chocolates, Chocolate Molds can also be used for a variety of other candies. For stickier recipes, the molds may be dusted with cornstarch or Cocoa Powder to ensure that the candy comes out cleanly and in one piece. Silicone molds are also useful for sticky recipes, since they can be gently peeled away to encourage the candy to pop out.

Molds are only one of an assortment of Chocolate making supplies. To work with Chocolate, people also need a good candy thermometer to monitor the temperature, along with spatulas and Double Boilers. Many people also like to temper the Chocolate they use in candy-making, in which case tempering equipment will be needed as well. For people who are just starting to work with Chocolate, Tempered Chocolate can also be purchased from cooking supply companies.

Chocolate making can be a messy process, but handmade Chocolates tend to be a big hit as gifts and at parties. While the initial cost of Chocolate Molds can be moderately expensive, they can be utilized for years, making them an excellent addition to the kitchen for people who suspect that they will be making a lot of Chocolates and Candies. Numerous recipes for filled and solid Chocolates can be found on the Internet.

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Although many of us would consider Almonds to be nuts, scientifically speaking they are closer to peach pits. Almonds are actually the fruits of deciduous (meaning that the leaves fall off every year) trees originally found in Asia and North Africa. Instead of growing a sweet fleshy pulp around the seed, Almonds develop a leathery coating. Beneath this shell lies a hardened pit with a dark skin, much like a pit from a freestone peach.

Almonds come in two varieties, sweet and bitter. Sweet Almonds are used in many Asian dishes, as well as dessert pastes and garnishes. A popular use for crushed sweet Almonds is a European candy base called marzipan. The Almonds are mixed with glucose (a sugar substitute that can be derived from Almonds) and water to form a thick but pliable paste. Marzipan can be molded into cookies or other identifiable shapes by skilled dessert makers.

Sweet Almonds can also be processed into essential oils or extracts. Almond extract is commonly used as an alternative to Vanilla extract in diabetic-safe recipes. Sweet Almonds are often roasted and turned into slivers or chunks for texture in ice creams or puddings.

The bitter form of Almonds is also used in cooking, but it must first be processed in the raw stage. Bitter Almonds contain a toxic amount of prussic acid, which can be further refined into a poison called cyanide. Consuming a handful of unprocessed, raw bitter Almonds can lead to death from this poison. Consequently, the prussic acid must be leached out of the bitter Almonds before they can be used by humans as food.

The designation 'bitter Almonds' does not necessarily mean a disagreeable bitterness. Extracts from bitter Almonds are used to Flavor a very flavorful liqueur called amaretto. The slight bitterness is a distinctive characteristic of amaretto, which is often mixed with orange juice or other sweet mixer to balance it out. Bitter Almonds are also processed into slivers and whole pieces for salads and casseroles.

Almond trees can be found in Asia, Europe, North America and Africa. In the United States, virtually all Almonds for commercial sale are produced in California. Grocery stores may carry raw Almonds for cooking, roasted Almonds for snacking, ground Almonds for pastes and chopped Almonds for garnishes and salads. Almonds are very high in the good form of cholesterol, and are often treated with hickory-smoked salts or other savory flavors.

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A Chocolate Egg is a Chocolate confection that is shaped like an egg. Chocolate Eggs are most commonly seen around Easter, where they are exchanged as gifts or included in Easter egg hunts. The egg is a traditional symbol of Christ's resurrection in many Christian faiths, but the Chocolate Egg has transcended religious boundaries to become popular with people all over the world. Chocolate Eggs can be kept in a candy bowl near the door for guests, exchanged as Easter gifts, or hidden for Easter egg hunts and parties.

Many candy manufacturers produce Chocolate Eggs in the weeks leading up to Easter, with an array of styles available for consumers. One of the most famous is the Cadbury Cream Egg, which is filled with a creamy fondant. People can also make Chocolate Eggs at home, using egg-shaped candy and chocolate molds as a basis, although some enterprising cooks have been known to use actual eggs as a mold for confections.

Some Chocolate Eggs are solid, in which case they are usually made from a soft chocolate so that they are easy to chew, and the chocolate is relatively light, as rich chocolate could be too intense for many consumers. Filled Chocolate Eggs made with a chocolate shell and various fillings are also available. In addition to fondant, a Chocolate Egg can be filled with ganache and various fruit preserves, among other things. It is also possible to find hollow Chocolate Eggs without filling. Hollow eggs tend to be oversized.

Designs on the outside of a Chocolate Egg can vary. Textured or patterned molds may be used, or the egg may be covered with a candy coating. Decorations can also be applied by hand, as in the case of a Chocolate Egg covered in stripes of candy, or decorated with small candy flowers and other ornaments. When Chocolate Eggs are made at home, some people enjoy lavishing time over the decorations, creating miniature works of art with their confections.

For people who enjoy Chocolate Eggs year round, many types of chocolate can be safely frozen, which allows the eggs to keep better. Chocolate Eggs can also be stored at room temperature for an extended period of time, although it is important to avoid exposing them to moisture or temperature fluctuations, which can cause the chocolate to develop an unsightly whitish “bloom.” Homemade Chocolate Eggs are, of course, available at any time to cooks who are comfortable working with chocolate.

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Gianduja Chocolate is a Chocolate confection traditionally made with hazelnut paste and sweet chocolate, although a number of variations have been developed. It is also known as gianduia and some versions can be traced back to the 1800s. This confection is readily available in many parts of Italy and Switzerland and it is also exported to some regions of the world. Some of the finest Gianduja comes from Swiss chocolatiers, chocolate professionals who take their confectionary very seriously.

Classically, Gianduja includes a combination of sweet chocolate that may be milk or dark with hazelnut paste. Variations include versions made with hazelnut chunks or halves, as well as almonds and other nuts. Traditional versions have a very rich, creamy Flavor whether they are made with Milk Chocolate or Dark Chocolate, along with the signature complex sweetness that can be seen in many European chocolates.

Some companies make a spreadable version of Gianduja that can be used on toast, added to desserts, and used in a variety of other creative ways. Spreads are often available in grocery Stores and they range from slightly bitter dark versions to rich, creamy, and very sweet varieties. Gianduja bars are available in bite sized pieces, as well as larger chocolate bars, and some have features like layers of chocolate and hazelnut cream. Ice cream confections may be Gianduja flavored as well.

This chocolate specialty is especially closely associated with Piedmontese cuisine and in this region of Italy, a number of stores carry Gianduja. Some offer chocolate tours, encouraging visitors to make their way through a series of stores and shops to taste different versions. Some of these versions are only available in Italy because they do not ship well and visitors who are interested in chocolate may also take advantage of the opportunity to taste other Italian chocolate specialties.

The combination of hazelnuts and chocolate is a very old one. Various tortes, tarts, and other chocolate delicacies often involve a blend of hazelnuts and chocolate or almonds and chocolate. In Gianduja, the creamy sweetness of the chocolate offsets the creaminess of fat-rich hazelnuts for a dish with a very creamy, warm mouthfeel and a flavor that is very rich. A small piece of this chocolate confection can go a long way, as many tasters have discovered.

People interested in trying this delicacy can check with a local grocery or import store to see if any varieties are available. Some stores can make orders by special request as long as their distributors have access to the right importers.

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Cacao is used to describe both the unprocessed beans that are used to Make Chocolate and the tree they come from. The word "Cacao" comes from the Olmec civilization that preceded the Mayans in the southern Gulf of Mexico. The common synonym "Cocoa" is actually a misspelling of the original word. The Theobroma Cacao tree is found in the Amazon forests as well as in other tropical regions. It produces three types of beans, which are the Criollo, Forastero and Trinitario. All are used to create chocolate and offer distinct health benefits.

Theobroma Cacao is native to South America, growing naturally in the Amazon River Basin as well as the Orinoco River Basin. It is also farmed in other areas such as Ghana, Indonesia and the Philippines. The tree grows from 10 to 30 feet (3-9 meters) in height and usually starts to bear fruit four years after being planted.

The Theobroma Cacao tree's fruit is known as Cacao pods. When ripe, they are a hearty yellow or orange and weigh just about a pound. Each contains many seeds referred to as Cacao beans. These seeds can be extracted and made into cocoa butter. This butter is a pale-yellow vegetable fat that is used to not only make chocolate but also pharmaceuticals, ointments and toiletries.

The nib is found at the center of the bean. This is what is used to make chocolate. Nibs are rich in antioxidants as well as good fats and minerals such as calcium, zinc, iron and potassium. They have a byproduct similar to caffeine and produce a natural MAO inhibitor that can suppress overactive appetites.

The Criollo species of the bean is the rarest and most costly with only 10 percent of chocolate cultivated from this type. The taste isn't as bitter as other types of beans and the scent is more aromatic. This species is harvested mainly in Colombia, Ecuador, and Venezuela.

Forastero beans are used in 75 to 90 percent of the world’s Chocolate. They are often referred to as bulk beans because of their predominant use in chocolate production. The term Forastero means foreign in Spanish. Trinitario beans are a hybrid of Criollo and Forastero and are used in about 10 percent of chocolate.

Fermentation of the beans takes three to seven days. This is necessary to develop the beans' flavors and prepare them to be roasted. In the process, sugars in the beans get converted to alcohol and germs are killed.

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Chocolate Liquor is a combination of cocoa solids and cocoa butter which is obtained when Cacao beans are processed to Make Chocolate products. Once Chocolate Makers have produced Chocolate Liquor, there are a number of ways in which the substance can be handled to make various Chocolate products ranging from Cocoa to baking chocolate. As a general rule, Chocolate Liquor is created in the factories of Chocolate producers, allowing the companies to have control over the composition of their Chocolate, although smaller Chocolate Makers may order Chocolate Liquor and other products from bigger companies to bypass the expensive and time-consuming process of Making Chocolate from scratch.

Getting to Chocolate Liquor requires several stages. To begin with, the large pods of the Theobroma cacao tree must be harvested, split to expose the beans, and allowed to ferment, taking some of the bitterness out of the beans inside. Once the beans have fermented, they must be roasted and cracked to remove the hulls, leaving behind the cacao nibs. These nibs are then ground to produce Chocolate Liquor.

Chocolate Liquor turns liquid because the grinding process Melts the rich cocoa butter inside the nibs. As the nibs are ground, they break apart into a gritty, runny paste. While the paste smells like Chocolate and even looks like it, it wouldn't be very appetizing, because it is unsweetened and the grainy texture is not very enjoyable.

After a factory has produced Chocolate Liquor, it is pressed to form what is imaginatively known as press cake. During the pressing process, the cocoa butter runs out of the Chocolate Liquor, leaving behind the cocoa solids. The separated components of the Chocolate can be blended back together in varying amounts and conched with ingredients like sugar, milk, and spices to make bar chocolate, or they may be processed individually to make things like cocoa and White Chocolate.

Processing Chocolate Liquor requires care and precision. Nibs from different parts of the world have distinctly different Flavors, so Chocolate producers must think carefully about the blend they want to produce. The beans are typically blended during the roasting process, but they must be inspected carefully before being submitted to grinding to make sure that they adhere to the producer's standards. Improperly fermented or roasted beans can ruin a batch of Chocolate, and given the high cost of this coveted ingredient, this is not desirable.

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Semi-Sweet Chocolate is a kind of Chocolate that is often used for cooking and baking purposes. It is a Dark Chocolate with a low sugar content. In fact, semi-sweet chocolate usually has about half the amount of sugar as regular dark chocolate. Like dark chocolate, this less sweet version is made by adding sugar and fat to Cacao. Also, like dark chocolate, it is usually made without any milk added in although it may be made with some milk solids.

The United States Food and Drug administration has restrictions on what kinds of chocolate can be referred to as semi-sweet chocolate. semi-sweet chocolate and bittersweet or dark chocolate have the same regulations. They must have a makeup 35 percent or more of Chocolate Liquor and must have less than 12 percent milk solids. Some chefs and bakers contend that true semi-sweet chocolate should include no milk solids at all despite this rubric. In Britain, semisweet varieties of chocolate must contain 45 percent or more of chocolate liquor.

In some instances, the term semisweet is used interchangeably with the term bittersweet when referring to chocolate. Furthermore, both kinds of chocolate are often grouped together under the umbrella of dark chocolate. There is, however, a difference between the two. One of the key differences is the chocolate flavor. Bittersweet Chocolate usually has a more intense chocolate flavor than the semisweet variety.

Another main difference between these two types of chocolate is their level of sweetness. Semisweet varieties usually contain more sugar and are therefore sweeter than bittersweet varieties. As there is no regulation on the amount of sugar that is contained in these kinds of chocolates, the level of sweetness will vary from manufacturer to manufacturer. In some cases, Bittersweet and Semi-Sweet varieties may be difficult to distinguish from one another, especially if they come from different manufacturers.

Sugar Free Chocolate, Baking Chocolate, Healthy Chocolate, Vegan Chocolate, Chocolate Ingredients, Christmas Chocolate, Chocolate Bark

This type of chocolate is often enjoyed on its own in the form of a candy or candy bar. It is also often used as a topping or even main ingredient in desserts. It is used in cupcakes, cookies, pastries, pies, cakes, and ice creams. It is also sometimes used in sorbets. Occasionally, semi-sweet chocolate chips will be added to muffins, which are served at breakfast. It is also sometimes used as an ingredient in mole sauce, which is a rich, savory sauce that is used in Mexican cooking to top poultry dishes.

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At the 2008 All Candy Expo I had the opportunity to attend a luncheon lecture from master chocolatier Jacques Torres, of Jacques Torres Chocolates. The lunch included Chocolate in every dish: the chicken was sauteed in a Bittersweet Chocolate sauce, the roast beef was brushed with Cocoa, the salad dressing had melted white chocolate, and of course the dessert was a rich chocolate brownie. (To see photos of the lunch and of Mr. Torres, click on the candy picture to the right.)

Mr. Torres began by talking about the elements that go into creating a “premium” confection. I probably would have guessed some of his criteria, like impeccable ingredients, technique, and craftsmanship, but he had other elements on his list that I hadn’t thought about, like technology, customization, instinct, and imbuing your candy brand with a compelling story. He also shared anecdotes about opening his New York stores, and showed how it was possible to accomplish big things with a small amount of money and lots of hard work. Finally, we were provided with three Chocolates and Mr. Torres led us through a guided tasting, showing us what to look for in quality Chocolates.

Mr. Torres had us begin by looking at the chocolate: is it shiny or dull? Chocolate that is well-made and properly tempered has a nice sheen. When you rub your finger across the chocolate, how does it feel? Chocolate that has “bloomed,” or lost its temper, will feel grainy when you rub it, while Tempered Chocolate will feel smooth and satiny.

Next, we were instructed to smell the chocolate. Fresh chocolate will have a gorgeous chocolate odor, while older Chocolate will not smell as potent. Mr. Torres also told us that there is a palpable difference in smell between different Dark Chocolate-Semi-Sweet Chocolate (around 60% Cacao) smell much more mild than Chocolates in the 70-80% range, which have a more acidic fragrance. Since we only had one Dark Chocolate in our assortment I couldn’t test this theory, but while I have no doubt Mr. Torres can tell the difference between the Chocolates by smell, I’m not so confident that my nose could do the same.

Finally, we were allowed to Taste The Chocolate. The three Chocolates we tasted were a milk chocolate heart with passion fruit ganache, a Milk Chocolate square with a cinnamon praline filling, and a Dark Chocolate square with an Earl Grey tea ganache. We started with the passion fruit heart, which was incredible. The ganache was silky smooth and intensely Flavored. Passion fruit has a lot of citric acid, so the flavor was very fruity and very tart, causing my mouth to water even after the candy was gone. The passion fruit was the first flavor note to hit, then after a few seconds the smooth, Sweet Milk Chocolate came through and, in Mr. Torres’ words, “calmed down” the passion fruit.

After the candy has been swallowed, the flavor quickly leaves the mouth, which is another sign of a well-Made Chocolate. The smooth texture, or what is often called mouthfeel, signifies the quality of the Chocolate. If the candy was cheaper and did not have enough cocoa butter, or replaced some of the cocoa butter with other inferior fats, the texture might be grainy and the feel of the fats might coat the mouth long after the Chocolate has Melted. Additionally, if the taste of the filling lingers long after the candy is gone, this means that artificial flavoring or essential oils were used. If the filling flavor disappears quickly, you can be reasonably sure that natural flavorings, like fruit purees, were used instead. Mr. Torres uses only natural flavorings, so it was a wonder to find that the incredibly intense passion fruit flavor was gone soon after the candy was swallowed.

The final two Chocolates demonstrated Mr. Torres’ mastery of harnessing disparate flavors and coaxing them together into unexpectedly delicious combinations. The Milk Chocolate square featured two different layers: a hazelnut praline on bottom, and a cinnamon ganache on top, made from cream infused with cinnamon sticks as opposed to ground cinnamon. The first sensation you feel when biting into this candy is a slight grain from the sugary praline, then a strong cinnamon note comes through, nicely complimenting the toasted hazelnut flavor. The cinnamon “hits you on the nose,” in Mr. Torres’ description, but quickly disappears once the Chocolate is gone. This Chocolate was quite addictive and my favorite of the three we tried.

The Dark Chocolate square had a Dark Chocolate ganache inside infused with real Earl Grey tea. Unlike other tea Chocolates I’ve tried, the Earl Grey flavor was strong, true, and unmistakable. The flavor took a little more time to develop, as is the case with many tea products, and it lingered longer on the palate. The Dark Chocolate was a good match for the savory, smoky tea, and although I am not the biggest fan of tea, I appreciated this Chocolate for the depth of flavor and obvious quality of the Chocolate used. At the end of the chocolate tasting I felt as if I had a new understanding of how to approach and analyze Chocolates, and I can’t wait to apply these techniques to other Chocolates I encounter.

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Dipping Truffles and other soft centers in a coating of chocolate adds a beautiful, delicious finishing touch to many candies. The chocolate imparts a good flavor while also adding a protective coating, and dipping candy centers is easy if you follow these basic instructions.

1. Choose Your Chocolate

The big question is, Chocolate or chocolate coating? Both options have pros and cons: chocolate tastes better but tempering takes time and can be tricky, whereas chocolate coating has an inferior taste but is fast and easy to work with.

In any case, use the best product you can afford. For chocolate coating, I recommend Felchin Ultra Gloss Dark Chocolate and for real chocolate, I recommend any high-quality chocolate that you enjoy eating on its own. After all, you will be imparting this flavor to all of your dipped candies! If you are using real chocolate, skip step 2, and if you are using chocolate coating skip step 3.

2. Melt the Chocolate Coating

First, the chocolate will need to be Choped Chocolate in order to melt evenly. Some brands of chocolate and chocolate coating can be purchased in wafer sizes or bite-sized bars that don't require chopping. However, if you buy large bars of chocolate or bulk chocolate coating, you will need to chop it before Melting Chocolate, so that it will melt at an even rate and not Overheated Chocolate.

Place the chopped coating chocolate in a large microwave-safe bowl, microwave it at half-power (if your microwave has this feature) and stir after every minute. Stop heating when most of the coating is melted, and stir constantly until the remaining chunks of coating have melted and the mixture is smooth and even.

3. Temper the Chocolate

For professional-looking dipped candies, your chocolate should be tempered. Chocolate that has been tempered is smooth, with a shiny finish and a satisfying snap. Tempering Chocolate is not a difficult process, but it can take time and require a few pieces of specialized equipment. For tempering instructions, read how to temper chocolate, or watch a video showing how to temper chocolate.

Note that if you are pressed for time you can simply melt your chocolate with a small amount of shortening to thin it, but the resulting candies will have to remain refrigerated or they will begin to melt at room temperature.

4. Prepare Your Workstation

It is best to have everything ready before you begin dipping. Place your bowl of chocolate at your clean workstation and set out your dipping tools or dinner forks. Cover a baking sheet with a clean piece of parchment or aluminum foil for placing the finished candies on. Keep your truffles or soft fillings in the refrigerator until right before you are ready to use them.

5. Dip the Centers in the Prepared Chocolate

Slide the edge of your fork or dipping tool under the truffle or candy center, and lift it up gently. Drop the truffle into the melted chocolate and push it just under the surface of the chocolate. Lift it out of the chocolate with the fork, and tap the fork several times against the side of the bowl. Slide the bottom of the fork over the lip of the bowl to remove excess chocolate from the bottom of the candy. Place the fork over the prepared baking sheet, and tilt the fork so the edge of the truffle touches the sheet. Smoothly slide the fork out from under the truffle. If you are adding decorations or garnishes to your candies, do it now, when the chocolate is still wet. Repeat the process with the remaining centers and chocolate.

6. Allow the Chocolate to Set

If the temperature of your room is moderately cool (60 to 70 degrees) your candies can be left out to set, but if your room is warm, or you want to speed up the process, you can refrigerate them for approximately 30 minutes to set the chocolate. The exception is untempered chocolate, which should always be refrigerated after dipping.

7. Trim and Store the Candies

Once the chocolate has set, you might notice a small pool of chocolate forming "feet" at the bottom of your truffles. If desired, you can trim them with a small sharp paring knife. Wear gloves to avoid getting fingerprints on your candies, and place them on a flat surface. Grip the candy in one hand, and use the paring knife to press down on the excess chocolate and cut it off in short clean strokes. Trimming the candies is purely an aesthetic decision, and you can certainly skip this step if desired. Store the candies in an airtight container in the refrigerator for up to 2 weeks.

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It doesn't get any simpler--or more delicious--than this. Dark chocolate and cream come together to form divine, melt-in-your-mouth dark chocolate truffles. For best results, use good-quality dark chocolate. For easily printable instructions, please see the Dark Chocolate Truffles recipe. Begin by assembling your ingredients:

* 9 ounces bittersweet chocolate (about 1.5 cups chopped)
* 2/3 cup heavy cream
* 1 tsp Vanilla extract
* 1/2 cup Cocoa Powder
* Baking sheet lined with aluminum foil
* Small saucepan

Note also that these candies, like most truffles, require an extensive chilling period, so be sure to leave enough time when making them.



To Chop Chocolate, use a sharp, heavy chef’s knife (a large straight-bladed knife, usually 8-10 inches) and press down firmly and evenly on the chocolate, beginning with the corners and angling the knife slightly outward. Whittle the chocolate gradually, working from the corners, until the chocolate is chopped into small, even pieces. Place the chopped chocolate in a large heat-safe bowl.



Place the cream in a small saucepan and scald it until bubbles being to appear around the sides of the pan. Watch it carefully, as you do not want it to reach a full boil.



Carefully pour the cream over the chopped chocolate in the bowl. Allow the cream and chocolate to sit for one minute to soften and Melt Chocolate.



1. Using a whisk, gently stir to incorporate the cream and chocolate. At first the mixture will look muddy and messy, but continue to whisk smoothly.

2. Soon the chocolate and cream will come together and have a homogeneous texture. This chocolate-cream mixture is called "ganache." In addition to making truffles, ganache can be used to frost cakes or glaze baked goods. Once your mixture is smooth, add the vanilla and stir until it is well-combined, but do not stir too vigorously or you will incorporate air bubbles.



Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate until it is firm enough to spoon, about 1-2 hours depending on your refrigerator and on the chocolate you used. While you are waiting for the ganache to chill, place the cocoa powder in a shallow pie tin or plate.



There are many different methods of forming truffles. Two of the most common include piping the soft ganache into small mounds, then rolling them into balls, or scooping hardened ganache into small balls and rolling it. The method illustrated here is one of the easiest and fastest ways to form truffles, but be warned--it does get your hands messy!

1. Using a small spoon, scoop out a walnut-sized ball of ganache from the bowl. The texture of the ganache should be firm enough to scoop, but still a bit soft and not entirely hard. It should form a ball in the bowl of the spoon fairly easily and not crumble or break apart.

2. Drop the ball of ganache into the mound of cocoa powder in the pie tin, and stir it around so it is covered with cocoa powder. You can do one truffle at a time, or make several balls at a time.



Now that the ganache balls are roughly formed, it's time to make them round. Dust your hands with cocoa powder and pick up a cocoa-covered ganache ball. Gently roll it between your palms until it is round, then place it on the foil-lined baking sheet. Because the ball is already covered with cocoa powder and is fairly firm, it should be easy to shape and not stick to your palms very much. Repeat with remaining ganache and Cocoa Powder. If at any time the ganache becomes too soft to work with, place it in the refrigerator to chill for a few minutes.



Once rolled, your truffles are ready to eat! For best flavor and texture, they should be eaten at room temperature. If you are not going to serve them right away, place them in an airtight container in the refrigerator, but bring them to room temperature before serving. You can store truffles in the refrigerator for up to one week.

Note that truffles are traditionally served with a coating of cocoa powder, but you can experiment by rolling them in toasted nuts, coconut, powdered sugar, or any other coatings you can dream up. Truffles can also be Dipped Chocolate if you desire.

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Simple Syrup requires only water and granulated syrup, and can easily be made in only a few minutes. It's a building block for cocktails or for nonalcoholic drinks, and can also be used to sweeten iced tea or coffee, or even to brush over cakes before frosting to keep them moist. You can even flavor simple syrup by steeping ingredients like Vanilla beans, herbs or citrus peel in it. Simple syrup will keep in the refrigerator for up to 1 month.

Cook Time: 5 minutes
Total Time: 5 minutes

* 1 cup granulated sugar
* 1 cup water

Preparation

1. In a small saucepan combine sugar and water. Heat over medium-low heat, stirring occasionally, until the mixture comes to a simmer and the sugar dissolves until the liquid is no longer cloudy and is perfectly clear, about 3 to 5 minutes. Remove from heat, cool simple syrup completely before storing in the refrigerator.

This recipe for Simple Syrup makes about 1 1/2 cups.

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