Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

This great classic is from !

******************************

Please Fave the Original Submission here. - https://www.furaffinity.net/view/18477170/

******************************

Its not every day we get recipes for chocolate candy and marshmallows, nom nom!

From l01270906 !

******************************

So this is the outcome of my final exam. On the right I have dark chocolate truffles that I rolled in almond slivers and powdered sugar. The right are cherry marshmallows. And lastly on the right I have raspberry liqueur molded chocolates.

Recipes

Truffles
Dark Chocolate 240 grams
Butter 120 gram
Heavy Cream 120 ml
Brandy, liqueur, or rum 30 ml

1. Chop chocolate and butter into small pieces and place in large metal bowl.
2. Bring cream to boil. Remove from heat and immediately pour over chocolate and butter. Stir until melted.
3. Stir in brandy. Pour into pipping bag and pipe into uniform mounds. Top as desired.

Marshmallows
Gelatin 21 grams
Water 8 fl. oz. Divided
Sugar 340 grams
Corn Syrup 324 grams
Kosher Salt 3 grams
Vanilla 12 grams

1. Place gelatin in stand mixer with 1/2 cup of water with whisk attachment.
2. In a pot combine remaining 1/2 cup of water with sugar, corn syrup, and salt. Cook to 240 degree F.
3. Remove from heat.
4. Turn mixer on low and slowly add sugar syrup. Whip on high until thick and lukewarm. At this time add what flavoring and coloring you want. Add the vanilla at the last minute.

Molded Chocolate

1.5 lbs. Tempered Dark Chocolate
Your filling of choice
chocolate mold

1. Chop chocolate into small pieces or run through food processor. Reserve 1/3 of chocolate.
2. Melt the remaining 2/3 in a double boiler and cook to 115-120 degrees F. Remove from heat.
3. Add reserved 1/3 and stir until 84 degrees F. Test chocolate by dipping a spoon in and wait for into to harden. Shouldn't take more that 5 minutes.
4. Pour chocolate into to mold and knocking on sides to remove air bubbles. pour excess chocolate out and scrape top. Place in fridge until harden.
5. Fill hardened shells will filling. (I used leftover truffle chocolate) Place back in fridge until hardened.
6. Pour more chocolate over molds and scrape top to smooth. Freeze in freezer for 10 minutes,
7. Remove chocolates by slamming molds onto smooth surface.

******************************