Simple Carbs and Sugar Comas
December 6th, 2006 | by Loretta |Continuing the chocolate-learning process, I decided it was time to whip up some candy to make holiday treat bags for Middle C club members at school.
To avoid disaster, I tried to pick things that are nearly foolproof.
Like almond toffee.
Toffee is like caramel, except there is no cream. There’s butter and brown sugar and chemistry brings it together thing to a chewable mess of sugar. Top it off with chocolate chips as the sugar concoction cools and it’ll melt enough for spreading.
And what better way to mix up white chocolate than to add crushed Oreos to it and call it Oreo bark?
The most important thing to remember about white chocolate is to be careful when melting it, since it’s cocoa butter content is higher than milk, semisweet, bittersweet and pretty much anything that isn’t white chocolate. More cocoa butter means it has a lower melting point. As always, do it over low heat to avoid seizing the chocolate.
Finally, what do we do with the left over chocolate?
Chocolate covered pretzels. But to avoid feeding people too much chocolate, these were either drizzled with chocolate or lightly coated. I wasn’t a fan of chocolate covered pretzels until more recently. The salt from the pretzels brings out the sweetness of the chocolate– this is why most dessert recipes will call of “optional” salt. Unless you have blood problems, I would suggest you add in the salt suggested.
These were futher complicated with toasted coconut and/or sprinkles for topping. It also made me really want to get squeeze bottles to more easily drizzle the chocolate.
Allow all chocolate candy concoctions to cool adequately before slicing or breaking apart.