Saturday, August 27, 2011

Candy for this month's Daring bakers

Who does not love candy? I certainly do and it is just the perfect challenge to come out of hibernation!

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!

Fruit and Nut chocolate bark

To temper: With tempered chocolate pieces, also called “seeding”

Tempering Ranges:

Fahrenheit
Dark: 113°F-122°F > 80.6°F > 89.6°F

Chocolate is melted and heated until it reaches 45°C / 113°F. Tempered un-melted chocolate is then stirred and melted in until it brings the temperature down to 27°C/80.6°F. It is then put back over heat and brought up to its working temperature of 32°C/30°C/29°C /// 89.6°F/86°F/84.2°F depending on the chocolate you’re using. It is now ready for using in molds, dipping and coating.

Tempering using the seeding method with couverture callets
• Finely chop chocolate if in bar/slab form (about the size of almonds).
• Place about ⅔ of the chocolate in a heatproof bowl
• Set aside ⅓ of the chocolate pieces
• Place bowl over a saucepan of simmering water (make sure the bowl does not touch the water)
Tip: Make sure that your bowl fits snuggly into the saucepan so that there’s no chance of steam forming droplets that may fall into your chocolate. If water gets into your chocolate it will seize!
• Using a rubber spatula, gently stir the chocolate so that it melts evenly
• Once it’s melted, keep an eye on the thermometer, as soon as it reaches 45°C / 113°F remove from heat (between 45°C-50°C / 113°F-122°F for dark chocolate)
• Add small amounts of the remaining ⅓ un-melted chocolate (seeds) and stir in to melt
• Continue to add small additions of chocolate until you’ve brought the chocolate down to 27°C/80.6°F (You can bring the dark chocolate down to between 80°F and 82°F)
• Put it back on the double boiler and bring the temperature back up until it reaches its working temperature of the chocolate (milk, dark or white) as seen in the above chart. (32°C/89.6°F for dark, 30°C/86°F for milk and 29°C/84.2°F for white)
• If you still have a few un-melted bits of chocolate, put the bowl back over the simmering water, stirring gently and watching the thermometer constantly.
IMPORTANT: You really need to keep an eye on the temperature so that it doesn’t go over its working temperature
It’s now tempered and ready to use

Directions:
1. Line a baking tray with parchment paper
2. Temper your chocolate using your preferred method
3. Once tempered, spread the chocolate over the parchment paper
4. Sprinkle your ingredients over the chocolate
5. Leave to set
Tip: To help speed up the setting, you can put it in the fridge for about 15-30min. Don’t leave it in the fridge to avoid the chocolate from sweating (water droplets will form on the chocolate)
6. Either break or cut into pieces
7. Store at room temperature in an airtight container

I made chocolate bark with toasted nuts (almonds, walnuts, hazelnuts) and raisins

Citrus Paté de Fruits (Base Recipe)

Recipe created by Jen King and Liz Gutman
Oprah.com | From the October 2010 issue of O, The Oprah Magazine
Active time: 30 minutes
Total time: 30 minutes plus overnight
Ingredients:
½ cup (120 ml) Citrus Juice (orange, lemon, lime, grapefruit, etc.)
1½ cups (360 ml) Applesauce, plain (no sugar added)
2 teaspoons (10ml/10 g) powdered pectin
2½ cups (600 ml/20oz/560gm) Granulated White Sugar
Zest – use 2 small (lemon or limes), or 1 medium to large citrus (like oranges or tangerines)
Gel or paste food colouring, yellow green or orange depending on the citrus you're using, optional
Directions:
1. Lightly oil (or line with parchment paper) an 8”x8” (20cmx20xm) square pan; set aside.
2. Combine citrus juice and applesauce in a medium, deep saucepan. In a small bowl, whisk together the pectin and 1/2 cup sugar, and blend into the lime mixture. Clip a candy thermometer onto the side of the saucepan and bring mixture to a boil. Add remaining sugar and boil, stirring, until mixture reaches 225°F / 107°C (you may need to stir constantly toward the end to prevent burning). Remove from heat and stir in lime zest and colouring (optional).
3. Pour into prepared pan. When slightly cool, sprinkle sugar on top, and allow to set, about 2 hours. Cut into 1-inch (25 mm) squares, or use a lightly oiled cutter to make other shapes. Dredge in sugar and dry on a cooling rack overnight. Scraps can be re-melted and reset.
4. Store in a box or paper bag at room temperature for up to two weeks

Judgement:

Loved the soft and chewy citrus candy, the bark mm..not so much (my fault- did not have the time to make truffles this time). But this was an amazing challenge perfect for Texan summer (did not have to turn the oven on!)
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