Turtle, Truffle, Bark: Simple and Indulgent Chocolates to Make at Home by Hallie Baker

Author:Hallie Baker [Hallie Baker]
Language: eng
Format: epub
Tags: Food*Cooking*Dish*Course*Dessert*Chocolate, Cookbook, Cooking, Courses & Dishes, Chocolate
ISBN: 9781581572858
Google: 2whYBQAAQBAJ
Amazon: 1581572859
Publisher: Countryman Press
Published: 2015-04-06T00:00:00+00:00

MILK CHOCOLATE, ALMOND, AND APRICOT TURTLES

These turtles contain a flavor combination that is unexpectedly gorgeous. I really like putting these over the top with sliced, glacéed apricots. I prefer an unsalted almond for this one—I think salt tips the palate out of balance. Please do make sure the unsalted almonds are very crisp and crunchy—we want to delight our audience with a mixture of plump fruit and crunchy nuts!

Option one ♥ premade caramel

5 cups almonds

¾ pound caramel

12 glacéed apricots, sliced into thirds with kitchen shears

1 pound tempered milk chocolate

1. Line a sheet pan with parchment paper. Spread almonds in an even layer on the parchment. Set aside.

2. Place prepared caramel into bowl. Put bowl in microwave, and heat on high for 45 seconds to 1 minute. Take out of microwave, stir well with medium-sized spatula, and put back in for 30 seconds. At this point, your caramel should be in liquid form. A little firmer is okay!

3. Scoop a dollop of caramel from the bowl with a small silicone spatula, and using your other spatula, ease the caramel off the spatula and onto the nuts. Try to make them anywhere from 1½ to 2 inches in diameter, depending on the size of the turtles you’d like to make. You’ll end up with 20 to 24 turtle middles.

4. When caramel is completely cooled, you can start assembling your turtles (see next page).

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