crazy for candy - thermomix.com€¦ · thermomix parts measuring cup, spatula preparation 1. line...

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CRAZY FOR CANDY

ALINE MARTIN VORWERK USA

Date of export: 2018-10-04 Exported by: Aline Martin

Crazy for Candy Exported by: Aline Martin, Thursday, October 4, 2018

© Vorwerk International Strecker & Co. ! /!1 27

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TABLE OF CONTENTS

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Crazy for Candy Exported by: Aline Martin, Thursday, October 4, 2018


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CANDY CORN (TM5)

45 min. 3 hrs. 10 min. (includes drying and cooling) medium 60 pieces Per 1 piece: Energy 146 kJ/ 35 kcal, Protein 0 g, Carb 8 g, Fat 0 g, Cholesterol 0 mg, Dietary fiber 0 g

INGREDIENTS 8 oz confectioners sugar, sifted, plus

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Candy Corn (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


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INGREDIENTS 8 oz confectioners sugar, sifted, plus extra to dust 4 oz sugar 3.5 oz corn syrup 0.5 oz water 1 oz unsalted butter, in pieces 1 oz skim milk powder ⅛ tsp salt½ tsp vanilla extract 12 drops yellow food coloring, divided 3 drops orange food coloring 2 oz corn starch, to toss

USEFUL ITEMS baking sheet, silicone mat, disposable vinyl gloves, parchment paper, airtight container

THERMOMIX PARTS measuring cup, spatula

PREPARATION 1. Line a baking sheet with a silicone mat, generously dust with confectioners

sugar and set aside. 2. Place sugar, corn syrup and water into mixing bowl and cook 5 min/212°F/

speed 2. 3. Add butter and cook 9 min/250°F/speed 2. 4. Add confectioners sugar, milk powder, salt and vanilla and mix 1 min/speed

3.5. Scrape down sides of mixing bowl with spatula and mix a further 1 min/speed 3.5. Quickly transfer mixture to prepared baking sheet. Let rest until cool enough to handle (approx. 10 min.).

5. Divide dough into 3 pieces (approx. 4.5 oz ea.). The first piece remains white. For the second piece, add 5 drops yellow food coloring and with gloves (see Tip), knead until fully incorporated. Dust with confectioners sugar, as needed if dough becomes too soft or sticky. For the third piece, add 7 drops yellow food coloring and 3 drops orange food coloring and knead until fully incorporated.

6. Pinch or cut an equal sized piece of dough from each of the three colors. Roll each color into a rope (approx. ¼ in. thick). Lay ropes side by side (yellow, orange, then white) to form a strip. Gently press together so they stick. Lightly flatten to smooth out edges. Cut candy into small triangles and continue with remaining dough.

7. Toss Candy Corn with corn starch, as needed to prevent sticking. Let rest on parchment until dry (approx. 2 hr.- overnight). Serve or store in an airtight container with parchment between each layer to prevent sticking.

TIP • Wear disposable gloves when kneading dough to prevent staining. Knead

against parchment or a baking mat to avoid staining countertop or work surface.

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Candy Corn (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


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CHOCOLATE CHEWS (TM5)

35 min. 1 hrs. 40 min. medium 40 pieces Per 1 piece: Energy 109 kJ/ 26 kcal, Protein 1 g, Carb 5 g, Fat 0 g, Cholesterol 0 mg, Dietary fiber 0 g

INGREDIENTS 5 oz light corn syrup 1 tbsp corn starch 1 tbsp coconut oil 1 tsp vanilla extract 1 oz cocoa powder 1 oz confectioners sugar, plus extra to dust 1 pinch salt 3 oz nonfat dry milk powder

USEFUL ITEMS baking sheet, silicone mat, waxed paper, airtight jar


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PREPARATION 1. Line a baking sheet with a silicone mat and set aside. With scissors, cut 40

rectangles of waxed paper (approx. 3 in. x 2 in.) and set aside. 2. Place corn syrup, corn starch, coconut oil and vanilla into mixing bowl and

cook 3 min/195°F/speed 1. 3. Add cocoa powder and mix 20 sec/speed 3. Scrape down sides of mixing

bowl with spatula. 4. Add confectioners sugar and salt and mix a further 20 sec/speed 3. Scrape

down sides of mixing bowl with spatula and mix a further 20 sec/speed 3. Scrape down sides of mixing bowl with spatula.

5. Add milk powder and mix 15 sec/speed 3.5. Transfer dough to prepared baking sheet. Dust with confectioners sugar and knead into a ball (see Tip). Let dough rest until it relaxes and flattens out (approx. 15 min.). Tear or cut pieces of dough and roll into cylinders (1 in. long). Wrap in reserved wax paper strips and twist ends to close.

6. Refrigerate until candies are set (approx. 1 hr.) Serve or store in an airtight jar at room temperature.

TIP • Use confectioners sugar as needed to prevent sticking when kneading dough.

The amount used depends on temperature and humidity.

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Chocolate Chews (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


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CHOCOLATE COVERED COOKIE STIX (TM5)

45 min. 2 hrs. 10 min. advanced 36 pieces Per 1 piece: Energy 874 kJ/ 209 kcal, Protein 3 g, Carb 26 g, Fat 11 g, Cholesterol 19 mg, Dietary fiber 1 g

INGREDIENTS 8 oz unsalted butter, room temperature,

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Chocolate Covered Cookie Stix (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


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INGREDIENTS 8 oz unsalted butter, room temperature, diced 4 oz sugar ¼ tsp vanilla extract 10 oz all-purpose flour ¼ tsp salt12 oz soft caramel candies, unwrapped 1 oz heavy whipping cream 20 oz milk chocolate, broken in pieces, divided 20 oz water

USEFUL ITEMS baking pan (12 in. x 9 in. x 2 in.), aluminum foil, baking sheet, parchment paper, cutting board, candy thermometer


PREPARATION 1. Preheat oven to 350°F. Line a baking pan (12 in. x 9 in. x 2 in.) with foil,

letting edges hang over sides of pan and set aside. 2. Place butter, sugar and vanilla into mixing bowl and whip 1 min/speed 4. 3. Add flour and salt and mix 10 sec/speed 6. Scrape down sides of mixing bowl

with spatula and knead 30 sec/. Transfer dough to prepared pan and press down to form an even layer. Bake for 25 minutes (350°F). Set aside to cool. Clean mixing bowl.

4. Place caramels and whipping cream into mixing bowl and melt 6 min/195°F/speed 2. Evenly pour caramel over baked shortbread in pan. Refrigerate until set (approx. 20 min.). Meanwhile, line a baking sheet with parchment and clean and dry mixing bowl.

5. Use the foil to lift shortbread from pan, transfer to a cutting board and carefully remove the foil. With a sharp knife, cut into 36 rectangles (4 in. x ¾ in.) and transfer to prepared baking sheet.

6. Place 16 oz milk chocolate into mixing bowl and grate 5 sec/speed 7, then melt 6 min/110°F/speed 2. Scrape down sides of mixing bowl with spatula. With a candy thermometer, ensure temperature is between 110°F-113°F. If necessary heat a further 2-5 min/110°F/speed 2, until chocolate temperature is within range.

7. Add remaining 4 oz milk chocolate and mix 2 min/speed 2. Transfer melted chocolate to a bowl.

8. Place water into mixing bowl and heat 20 min/205°F/speed 2. Meanwhile, stir reserved melted chocolate with spatula to cool to 81°F. Use a candy thermometer to ensure temperature is within range. Place the bowl of melted chocolate onto mixing bowl lid, over hot water and stir vigorously with spatula in 2-5 second bursts until temperature is between 86°F-88°F (see Tip).

9. Working quickly, use a fork to dip the shortbread into the tempered chocolate, gently shake off excess chocolate and transfer to parchment. Refrigerate 10 minutes. Drizzle excess chocolate over the bars and refrigerate until set before serving.

TIP • When dipping candies: use a candy thermometer to check temperature of

melted chocolate is maintained at 86°F-88°F for proper setting. Place bowl with melted chocolate on mixing bowl lid and stir with spatula for 2-5 seconds, as needed, to keep chocolate tempered.

• For best results: look for chocolate with high cocoa solids. Cocoa or some derivative, such as cocoa butter should be the primary ingredient. Quality chocolate will have a matte gloss finish and smooth texture that is free of discoloration. Dark chocolate should make a snapping sound when broken without crumbling while white and milk chocolate should bend rather than snap.

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COCONUT ALMOND CANDIES (TM5)

40 min. 55 min. easy 24 pieces Per 1 piece: Energy 1029 kJ/ 246 kcal, Protein 3 g, Carb 27 g, Fat 14 g, Cholesterol 4 mg, Dietary fiber 4 g

INGREDIENTS 7.5 oz sweetened condensed milk

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Coconut Almond Candies (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


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INGREDIENTS 7.5 oz sweetened condensed milk 10 oz confectioners sugar 1 tsp vanilla extract ¼ tsp salt6.5 oz unsweetened shredded coconut 24 whole almonds 16 oz bittersweet chocolate, broken into pieces, divided 20 oz water

USEFUL ITEMS baking sheet, parchment paper, candy thermometer, wire rack


PREPARATION 1. Line a baking sheet with parchment and set aside. 2. Place condensed milk, confectioners sugar, vanilla and salt into mixing bowl

and mix 20 sec/speed 4. 3. Add shredded coconut and mix 30 sec//speed 2-4, increasing speed

gradually. Divide into 24 equal-sized pieces (approx. 1 oz ea.). Roll coconut mixture into oval shapes. Place on prepared baking sheet.

4. While mixture is still soft, gently press a whole almond into the top of each coconut candy. Clean and dry mixing bowl.

5. Place 12 oz chocolate into mixing bowl and grate 10 sec/speed 7. Melt 6 min/120°F/speed 2. Scrape down sides of mixing bowl with spatula. With a candy thermometer, ensure temperature is between 115°F-120°F. If necessary heat a further 2-5 min/120°F/speed 2, until chocolate temperature is within range.

6. Add remaining 4 oz chocolate and mix 2 min/speed 2. Transfer melted chocolate to a bowl.


8. Working quickly, use a fork to dip the coconut candies into melted chocolate, to fully coat. Gently shake off excess chocolate and transfer to a wire rack. Refrigerate 10 minutes until set before serving.




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Coconut Almond Candies (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


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CHOCOLATE NOUGAT BARS (TM5)

45 min. 2 hrs. 30 min. advanced 16 pieces Per 1 piece: Energy 2264 kJ/ 541 kcal, Protein 7 g, Carb 87 g, Fat 24 g, Cholesterol 4 mg, Dietary fiber 4 g

INGREDIENTS non-stick spray oil

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Chocolate Nougat Bars (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


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INGREDIENTS non-stick spray oilNougat2 egg whites 11 oz sugar 10 oz corn syrup 7 oz dry-roasted peanuts, plus extra chopped, to garnish 1 tsp vanilla extract ½ tsp salt¾ tsp unsweetened cocoa powder Caramel14 oz soft caramel candies, unwrapped 2 tbsp heavy whipping cream Chocolate28 oz semi-sweet chocolate, broken into pieces, divided 20 oz water

USEFUL ITEMS silicone mold (approx. 1½ in. x 1½ in. forms), parchment paper, baking sheet, waxed paper, wire rack, candy thermometer

THERMOMIX PARTS butterfly whisk, measuring cup, simmering basket, spatula

PREPARATION 1. Lightly grease a silicone mold (approx. 1½ in. x 1½ in. forms) with non-stick

spray and set aside.

Nougat 2. Insert butterfly whisk. Place egg whites into mixing bowl and mix 10 sec/

speed 4. 3. Add sugar and corn syrup, place simmering basket instead of measuring cup

onto mixing bowl lid and cook 20 min/212°F/speed 2. 4. Remove butterfly whisk. Add peanuts, vanilla, salt and cocoa powder, insert

measuring cup and mix 2 min/speed 2. Quickly transfer nougat to prepared silicone mold and spread out evenly with spatula. Freeze for 20 minutes. Clean mixing bowl.

Caramel 5. Place caramel and whipping cream into mixing bowl and cook 6 min/170°F/

speed 2 and mix 30 sec/speed 3. Pour caramel mixture evenly over nougat. Freeze for 20 minutes. Clean and dry mixing bowl and line a baking sheet with waxed paper. Set a wire rack over a separate piece of wax paper and set aside.

Chocolate 6. Remove frozen nougat bars from mold, transfer to prepared baking sheet and

freeze until needed. 7. Place 20 oz chocolate into mixing bowl and grate 10 sec/speed 7. Melt 6 min/

120°F/speed 2. Scrape down sides of mixing bowl with spatula. With a candy thermometer, ensure temperature is between 115°F-120°F. If necessary heat a further 2-5 min/120°F/speed 2, until chocolate temperature is within range.

8. Add 8 oz remaining chocolate and mix 2 min/speed 2. Transfer to a bowl. 9. Place water into mixing bowl and heat 20 min/205°F/speed 2. Meanwhile, stir

reserved melted chocolate with spatula to cool to 83°F. Use a candy thermometer to ensure temperature is within range. Place the bowl of melted chocolate onto mixing bowl lid, over hot water and stir vigorously with spatula in 2-5 second bursts until temperature is between 88°F-91°F (see Tip).

10. Working quickly, use a fork to dip nougat bars into melted chocolate to coat. Gently shake off excess chocolate and transfer to prepared rack. Sprinkle bars with chopped peanuts. Refrigerate 10 minutes to fully set before serving.


melted chocolate is maintained at 88°F-91°F for proper setting. Place bowl with melted chocolate on mixing bowl lid and stir with spatula for 2-5 seconds, as needed to keep chocolate tempered.


• Once chocolate is tempered, place a kitchen towel under bowl to help keep it in place while you stir and dip.



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CHOCOLATE PEANUT BUTTER CUPS (TM5)

45 min. 1 hrs. 5 min. medium 16 pieces Per 1 piece: Energy 1247 kJ/ 298 kcal, Protein 6 g, Carb 30 g, Fat 18 g, Cholesterol 8 mg, Dietary fiber 2 g

INGREDIENTS Peanut Butter Filling

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Chocolate Peanut Butter Cups (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


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INGREDIENTS Peanut Butter Filling 8 oz creamy peanut butter, unsalted 3.5 oz confectioners sugar Chocolate Cups 20 oz milk chocolate, broken in pieces, divided 20 oz water

USEFUL ITEMS candy thermometer, 16 foil muffin liners, airtight container


PREPARATION

Peanut Butter Filling 1. Place peanut butter and confectioners sugar into mixing bowl and mix 30 sec/

speed 3. Transfer to a bowl and set aside. Clean and dry mixing bowl.

Chocolate Cups 2. Place 16 oz milk chocolate into mixing bowl and chop 5 sec/speed 7. Scrape

down sides of mixing bowl with spatula and melt 6 min/110°F/speed 2. Scrape down sides of mixing bowl with spatula. With a candy thermometer, ensure temperature is between 110°F-113°F. If necessary heat a further 2-5 min/110°F/speed 2, until chocolate temperature is within range.

3. Add remaining 4 oz milk chocolate and mix 2 min/speed 2. Transfer to a bowl.


5. Place 1 tbsp melted chocolate into each of 16 foil muffin liners. With a small spoon, spread chocolate into bottom of foil cups and up the sides (approx. ½ in.). Refrigerate until set (approx. 5-10 min.). Meanwhile, stir melted chocolate vigorously with spatula in 2-5 second bursts until temperature is between 86°F-88 °F (see Tip). Use a candy thermometer to ensure temperature is within range.

6. Spoon peanut butter filling (approx. 1 tbsp) into chocolate-lined foil cups. Use back of spoon to spread the layer flat.

7. Spread tempered milk chocolate evenly over peanut butter layer and smooth with a spoon. Refrigerate Chocolate Peanut Butter Cups until set (approx. 5-10 min.) before serving or storing in an airtight container.

TIP • Use a candy thermometer to check and maintain temperature of the melted

chocolate between 86°F-88°F for proper setting. Place the bowl with melted chocolate on mixing bowl lid and stir with spatula for 2-5 seconds, as needed, to keep chocolate tempered.


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HAZELNUT TRUFFLES (TM5)

1 hrs. 1 hrs. 30 min. medium 40 pieces Per 1 piece: Energy 845 kJ/ 202 kcal, Protein 3 g, Carb 16 g, Fat 15 g, Cholesterol 1 mg, Dietary fiber 3 g

INGREDIENTS 15 oz whole hazelnuts, divided

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Hazelnut Truffles (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


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INGREDIENTS 15 oz whole hazelnuts, divided 10 oz hazelnut wafer cookies 9 oz chocolate hazelnut spread 16 oz bittersweet chocolate, broken in pieces, divided 20 oz water

USEFUL ITEMS baking sheet, parchment paper, candy thermometer


PREPARATION 1. Line a baking sheet with parchment and set aside. 2. Place 10 oz hazelnuts and wafers into mixing bowl and chop 8 sec/speed 5.

Scrape down sides of mixing bowl with spatula. 3. Add chocolate hazelnut spread and mix 20 sec/speed 2. Transfer to a bowl.

Using a tablespoon, shape mixture into 40 balls. Place on prepared baking sheet and refrigerate until firm (approx. 20 min.). Clean and dry mixing bowl.

4. Place 12 oz chocolate and 5 oz hazelnuts into mixing bowl and chop 6 sec/speed 8. Melt 6 min/120°F/speed 2. Scrape down sides of mixing bowl with spatula. With a candy thermometer, ensure temperature is between 115°F-120°F. If necessary heat a further 2-5 min/120°F/speed 2, until chocolate temperature is within range.

5. Add remaining 4 oz chocolate and mix 2 min/speed 2. Stir chocolate with spatula to cool to 83°F. Use a candy thermometer to ensure temperature is within range. Transfer to a bowl.


7. Working quickly, use a fork to dip the reserved hazelnut balls into melted chocolate. Gently shake off excess and return to prepared baking sheet. Refrigerate 10 minutes until fully set before serving.




VARIATION • Before the chocolate sets, sprinkle truffles with chopped hazelnuts.

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MALTED CHOCOLATE BALLS (TM5)


INGREDIENTS 9 oz white chocolate, broken in pieces

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Malted Chocolate Balls (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


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INGREDIENTS 9 oz white chocolate, broken in pieces 9 oz malt powder 12 oz milk chocolate, broken in pieces, divided 20 oz water

USEFUL ITEMS baking sheet, parchment paper, candy thermometer


PREPARATION 1. Line a baking sheet with parchment and set aside. 2. Place white chocolate into mixing bowl and chop 5 sec/speed 7, then melt 4

min/110°F/speed 2. 3. Scrape down sides of mixing bowl with spatula. Add malt powder and mix 1

min/speed 3.5. 4. Working quickly, use a teaspoon to scoop out dough and roll into balls. Place

on prepared baking sheet and let dry (approx. 20 min.). Clean and dry mixing bowl.

5. Place 8 oz milk chocolate into mixing bowl and grate 5 sec/speed 7. Melt 6 min/110°F/speed 2. Scrape down sides of mixing bowl with spatula. With a candy thermometer, ensure temperature is between 110°F-113°F. If necessary heat a further 2-5 min/110°F/speed 2 until chocolate temperature is in range.

6. Add remaining 4 oz milk chocolate and mix 2 min/speed 2. Transfer melted milk chocolate into a bowl.

7. Place water into mixing bowl and heat 20 min/205°F/speed 2. Meanwhile, stir reserved melted chocolate with spatula to cool to 81°F. Use a candy thermometer to ensure temperature is within range. Place the bowl of melted chocolate onto mixing bowl lid, over hot water and stir vigorously with spatula in 2-5 second bursts until temperature is between 86°F-88 °F (see Tip).

8. With a fork, dip malt balls into melted chocolate. Shake off excess and return to prepared baking sheet. Refrigerate 10 minutes until set before serving.

TIP • Prepare the malt balls a day ahead to allow them to dry out further, for a

crunchy bite. • When dipping candies: use a candy thermometer to check temperature of

melted chocolate is maintained at 86°F-88°F for proper setting. Place the bowl with melted chocolate on mixing bowl lid and stir with spatula for 2-5 seconds, as needed, to keep chocolate tempered.


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Malted Chocolate Balls (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


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FRUIT JUICE GUMMIES (TM5)

25 min. 1 day(s) 1 hrs. 25 min. medium 265 pieces Per 1 piece: Energy 8 kJ/ 2 kcal, Protein 0 g, Carb 1 g, Fat 0 g, Cholesterol 0 mg, Dietary fiber 0 g

INGREDIENTS non-stick cooking spray 16 oz fruit juice, divided 6 packets/envelopes gelatin powder 2.5 oz sugar ½ tsp citric acid (see Tip)

USEFUL ITEMS silicone gummy bear mold, wire whisk, parchment paper, airtight container

THERMOMIX PARTS measuring cup

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PREPARATION 1. Grease a silicone mold with non-stick cooking spray. 2. Place a bowl onto mixing bowl lid and weigh in 4 oz fruit juice. Add gelatin,

whisk to combine and set aside to absorb juice and soften. 3. Place 12 oz fruit juice, sugar and citric acid into mixing bowl and cook 4 min/

170°F/speed 2. 4. Add reserved gelatin mixture and mix 2 min/speed 2. Transfer into prepared

mold and refrigerate until set (approx. 1 hr.). 5. Unmold gummies and place on parchment to dry. Let set for one day. Store in

an airtight container until ready to serve.

TIP • Quantity of gummies may vary depending on size of mold. • Citric acid can be purchased in health food stores or where canning supplies

are sold.

VARIATION • Try different fruit juices for different flavors and colors e.g., apple,

pomegranate, orange and mixed berry juice or even store-bought fruit juice smoothies.

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Fruit Juice Gummies (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


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CHOCOLATE PEPPERMINT BITES (TM5)


INGREDIENTS 16 oz confectioners sugar

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Chocolate Peppermint Bites (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


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INGREDIENTS 16 oz confectioners sugar 2 oz corn syrup 1.5 oz coconut oil 1.5 oz evaporated milk ¼ tsp peppermint extract confectioners sugar, to dust 16 oz bittersweet chocolate, broken in pieces, divided 20 oz water

USEFUL ITEMS cling wrap, parchment paper, rolling pin, cookie cutter (2 in.), baking sheet, candy thermometer


PREPARATION 1. Place confectioners sugar, corn syrup, coconut oil, evaporated milk and

peppermint extract into mixing bowl and mix 10 sec/speed 3.5, then knead 30 sec/. Transfer dough to cling wrap and refrigerate 30 minutes. Clean and dry mixing bowl.

2. Place parchment on a clean work surface and dust with confectioners sugar. Transfer chilled dough to prepared parchment. Dust the top with confectioners sugar and roll out to ¼ inch thickness.

3. Cut out rounds with a cookie cutter (2 in.), reroll excess dough and repeat until all is used. Place rounds on parchment and slide onto a baking sheet. Freeze 10 minutes.

4. Place 12 oz bittersweet chocolate into mixing bowl and chop 10 sec/speed 7. Melt 6 min/120°F/speed 2. Scrape down sides of mixing bowl with spatula. With a candy thermometer, ensure temperature is between 115°F-120°F. If necessary heat a further 2-5 min/120°F/speed 2, until chocolate temperature is within range.

5. Scrape down sides of mixing bowl with spatula, add 4 oz bittersweet chocolate and mix 2 min/speed 2. Transfer to a bowl.

6. Place water into mixing bowl and heat 20 min/205°F/speed 2. Meanwhile continue tempering chocolate. Stir chocolate with spatula to cool to 83°F. Use a candy thermometer to ensure temperature is within range. Place the bowl of chocolate back onto mixing bowl lid, over hot water and stir vigorously with spatula in 2-5 second bursts until temperature is between 88°F-91°F (see Tip).

7. With a fork, dip peppermint rounds into melted chocolate to coat. Shake off excess chocolate and place rounds on a clean piece of parchment. Refrigerate 10 minutes until set before serving.

TIP • To garnish with a ribbon look: drizzle tempered chocolate onto bites just

before chocolate sets. • When dipping candies: use a candy thermometer to check temperature of

melted chocolate is maintained at 88°F-91°F for proper setting. Place the bowl with melted chocolate on mixing bowl lid and stir with spatula for 2-5 seconds, as needed, to keep chocolate tempered.


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CHOCOLATE PUFFED CEREAL BITES (TM5)


INGREDIENTS non-stick cooking spray

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Chocolate Puffed Cereal Bites (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


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INGREDIENTS non-stick cooking spray 16 oz milk chocolate, broken in pieces, divided 20 oz water 2.5 oz puffed rice cereal

USEFUL ITEMS silicone chocolate mold (13¼ in. x 8¼ in.) cavity size (1½ in. x 1½ in. x ¾ in.), candy thermometer


PREPARATION 1. Lightly spray a silicone chocolate mold (13¼ in. x 8¼ in.) cavity size (1½ in.

x 1½ in. x ¾ in.) with non-stick cooking spray and set aside (see Tip). 2. Place 12 oz milk chocolate into mixing bowl and grate 5 sec/speed 7. Melt 6

min/110°F/speed 2. Scrape down sides of mixing bowl with spatula. With a candy thermometer ensure temperature is between 110°F-113°F. If necessary, heat a further 2-5 min/110°F/speed 2, until chocolate temperature is within range.

3. Add 4 oz milk chocolate and mix 2 min/speed 2. Scrape down sides of mixing bowl with spatula and transfer to a bowl.

4. Place water into mixing bowl and heat 20 min/205°F/speed 2. Meanwhile continue tempering chocolate. Stir chocolate with spatula to cool to 81°F. Use a candy thermometer to ensure temperature is within range.

5. Place reserved bowl of chocolate onto mixing bowl lid, over hot water and stir vigorously with spatula in 2-5 second bursts until temperature is between 86°F-88°F.

6. Weigh puffed rice cereal into bowl of chocolate on mixing bowl lid and fold in with spatula to combine.

7. Transfer to prepared mold and spread evenly. Cover with parchment and smooth top. Refrigerate until set (approx. 10 min.).

8. Remove Chocolate Puffed Cereal Bites from mold and serve.

TIP • If candy mold is unavailable, use a parchment lined square baking pan (8 in. x

8 in.). Cut Chocolate Puffed Cereal Bites into 16 pieces (approx. 2 in. x 2 in.). • For best results: look for chocolate with high cocoa solids. Cocoa or some

derivative, such as cocoa butter should be the primary ingredient. Quality chocolate will have a matte gloss finish and smooth texture that is free of discoloration. Dark chocolate should make a snapping sound when broken without crumbling while white and milk chocolate should bend rather than snap.

MEDIA

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Chocolate Puffed Cereal Bites (TM5) Exported by: Aline Martin, Thursday, October 4, 2018


crazy for candy - thermomix.com€¦ · thermomix parts measuring cup, spatula preparation 1. line...

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