Valentines Day Chocolates

I was recently tasked with making Chocolates for my former-roommates girlfriend. (In case she reads this... He got the materials, and helped with most of the pieces!)

This explains why this post is being released AFTER Valentines Day.

Only brief 1930's recipe style instructions on this one folks, but first I'll give a menu/list to make you all jealous.

• Muddy Bears (Chocolate Covered Gummy Bears)
• Raisin Clusters
• Marshmallow Dipped Chocolates
• Hazelnut Truffles
• Coconut Bourbon Truffles
• Blackberry Truffles
• Fudge... Dipped in Fudge

The fun part of doing the huge varitey of chocolates was scaling down recipes to fit. Most make 24-36 chocolates... I made 4 of each.

Basic Instructions after the Jump


For some reason a lot of people like milk chocolate...You can use what ever you prefer, but I'd stick to semi-sweet or dark for any of the filled chocolates, and if you must milk for the coating.
 
As follows: Overly simple recipes for making chocolates, most of which are stupid simple.

To "Dip" chocolates, you can either use a double boiler to melt chocolate over low heat, or microwave chocolate at 100% for 30 seconds, stir until smooth, and if necessary microwave for another 10 seconds more.

Muddy Bears: Melt two ounces of semi-sweet chocolate. Stab your favorite gummy bear with a toothpick (Haribo!), dip in chocolate, twist/shake to remove excess into bowl and place onto chilled baking sheet or silicone baking mat.


Raisin Clusters: Similiar to Muddy Bears, stab several of your favorite raisin, dip in chocolate, twist/shake to remove excess.


Marshmallow Dipped Chocolates: More complicated... but still ridiculously easy. Heat 1/2 Cup of sugar, 1/8th cup water and a drop of lemon juice in a pot until 240 degrees, pour out onto a chilled baking sheet, or baking mat. Stir with a wooden spoon until cloudy, mix in 1/2 cup of Marshmallow Fluff. Continue to stir until stiff. Refrigerate for 20-30 minutes, shape into balls. Dip!


Truffles: More of a pain to dip than anything else. 5 ounces chocolate (Chips or chopped), 1/4 cup heavy cream, 1 tablespoon butter, 1/2 tablespoon corn syrup and 1 tablespoon of liquor. (Chambord for Black Berry, Frangelico for Hazelnut, Bourbon for Bourbon.). Heat heavy cream, butter and corn syrup in a pot until boiling, carefully whisk into chocolate (making sure not to let chocolate burn!). Whisk in liquor, chill in fridge for an hour. Remove from fridge, mold into 1/2 inch or larger balls, return to fridge for another hour. Dip in chocolate, using a fork to prevent from your hands from melting your truffles. Immediately coat in your desired topping... Chopped Hazelnuts, Toasted Coconut, Walnuts, Cocoa Powder.


Chocolate Dipped Fudge: Using CooksIllustrated 15 Minute Fudge: Melt 4 ounces of chocolate, mix with 2 ounces of condensed milk and chopped walnuts. Pour into foil lined container, refrigerate for several hours. Cut into bite size pieces, dip and coat!