Truffles, Candies, and Confections by Carole Bloom
Author:Carole Bloom [Bloom, Carole]
Language: eng
Format: epub
ISBN: 978-0-307-79130-6
Publisher: Ten Speed Press
Published: 2012-12-03T16:00:00+00:00
VARIATIONS
White Chocolate Tuiles
Substitute 10 ounces white chocolate for the bittersweet chocolate.
Coconut Chocolate Tuiles
Substitute 2 cups shredded sweetened coconut, lightly toasted, for the hazelnuts.
Nibby Tuiles
Substitute 1 cup roughly chopped cacao nibs for the hazelnuts.
Chocolate-Covered Almonds
YIELD: 3 cups ~ This combination of two pure flavors is delicious. Sometimes I substitute toasted and skinned hazelnuts for the almonds.
8 ounces bittersweet chocolate, finely chopped
1¾ cups whole, blanched almonds, toasted
⅓ cup unsweetened cocoa powder
1 tablespoon plus 1 teaspoon confectioners’ sugar
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