Awh, Cher3 beat me to it… should this really be posted under Mindless whatever stuff I must send? Maybe we should request a new category: living well is the best revenge or sensual ecstasy or rapturous delight!
Spago Chocolate-Dipped Orange Creams
2 ounces or 4 tablespoons unsalted butter at room temp cut into small pieces
1/3 cup light corn syrup
1 1/2 teaspoons orange oil or orange extract [you probably can change the extract to vanilla, rum or whatever taste pleases your palate]
4 cups confectioners’ sugar, sifted
about 4 ounces bittersweet or milk chocolate [get the best you can buy]
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In a large bowl of an electric mixer fitted with a paddle or beaters [paddle works the cream better], on medium speed, combine the butter, corn syrup and extract. beat until smooth and creamy. uuuummmmm
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Turn speed to low and gradually add sugar until the mixture starts to come together. Remove mixture from bowl and place on a work surface that has been lightly sprinkled with sifted confectioners’ sugar. Knead the mixture until it is a smooth ball. If it is sticky, add a bit more confectioners’ sugar. Don’t add too much at one time; you want the mixture to be smooooooth and not dry. Roll out to an 8 inch circle about 1/2 inch thick. Cover with clean towel and allow to rest for 30 minutes. Do NOT refrigerate.
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Place a sheet of wax paper on a baking tray. Using a 1 inch cookie cutter, cut out 27 or 28 - 1 inch rounds. Reroll the “dough” to 1/2 inch circle and cut out 6 to 7 more rounds. Arrange rounds on the prepared baking tray until needed.
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Meanwhile, in a small heatproof bowl set over a pan of simmering water, temper the chocolate.
Tempering chocolate is a process of regulating the cocoa butter to prevent discoloration and streaking. Chocolate is tempered to slow the streaking that can appear on its outer edges. Untempered chocolate can look dull while tempering re-establishes its glossiness. It’s worth the extra effort.
How to temper: finely chop the amount of chocolate needed and place three quarters of it in the top of a double boiler or small heatproof bowl set over a pan of simmering water. [Reserve one quarter to add when the chocolate is cooled.] Do NOT cover double boiler or bowl since the condensation will form. As we know, water and chocolate do not mix. Don’t let the water in the bottom pan touch the pan with the chocolate.
Melt chocolate over simmering - not bubbling - water. Use a candy thermometer, bring chocolate to 115 - 120 degrees Fahrenheit. Remove chocolate from heat and add the remaining chocolate, stiring to combine thoroughly and to cool. Dark Chocolate should be cooled to 88 to 90 degrees, milk and fake-pseudo-ersatz white chocolate to 84 to 88 degress.
Your chocolate is now ready to be used for dipping or molding. Leftover chocolate can be hardened, broken into pieces, wrapped in foil, and stored in a cool spot for future use [however I would probably eat it before it got to that state].
- when the chocolate has reached the proper temperature, use a fork or truffle dipper [a wha???] and carefully dip the bottom half of each round of cream into the chocolate. Hell, I would go all the way if I were you. As each cream is dipped into chocolate, return it to the sheet of wax paper. Do not remove candies from the paper until they are completely set.
Good luck! I can’t make candies or cookies, but I think you will be amply rewarded if you use good product and take your time to work the stuff properly.
Let us know what happens!