~ Chunky Peanut Butter Blossom Cookies with Chocolate Drizzle from Kacey’s Kitchen

~ Egg-Free Double Chocolate Chip Cookies at Art of Dessert

~ Toffee S’mores Candy Cup from Timeless Gourmet

~ Cocoa Meringue Cookies at Inn Cuisine

~ Nanaimo Bars from Playing House

~ Just Fudge at Inside the Kaganoff Kitchen

~ Chocolate Peanut Butter Torte from Pennies on a Platter

~ Spicy Chocolate Bacon at Culinary Escapade

~ Tart Chocolat from Fresh New England

~ Chocolate and Candied Ginger Cake at Flagrante Delicia

~ Chili-Choco Sweets from Green Kitchen Stories

~ Reese’s Peanut Butter Cup Cheesecake at Mike Lesiuk

[image: flickr]

Post from: Chocolate Bytes

The recipe comes from Chef Andres Jimenez, who is the Executive Chef for The Ritz-Carlton in Denver, Colorado. Made using the standard truffle method of cooled ganache, these truffles are put on a stick and decorated with bits of candy to resemble spiders. These would be great for kids to help out with, and to give away to teachers or for a class party!

Halloween Chocolate Spider Truffles
from Chef Andres Jimenez

8 oz. bittersweet chocolate – chopped into small pieces
8 oz. heavy whipping cream
2 tbsp. unsalted cold butter
8 oz. coating chocolate – cut in small pieces
15 ea. lollipop sticks
Liquorish and assorted candy

~ Bring heavy whipping cream to a simmer – in a heavy bottom saucepan

~ Cut the chocolate in small pieces and place in a bowl

~ Once hot, pour cream over the chocolate pieces and stir with a whisk until the chocolate is completely melted

~ Add the butter and stir constantly until melted and mixed thoroughly

~ Let the truffle mix cool down to room temperature. Place in the refrigerator until its firm enough to roll

~ Place coating chocolate in a microwave proof bowl and heat in short intervals, always stirring the chocolate until completely melted ** be careful it doesn’t get too hot

~ Once the chocolate mix is cold, roll into small balls and insert lollipop sticks to create a lollipop. Dip into the melted chocolate coating

~ Let the chocolate harden and decorate with liquorish candy to make the spider legs and red candy for the eyes

[image: flickr]

Post from: Chocolate Bytes

We’re only a few weeks away from the official start of fall, and while hunting around for some fun fall chocolate ideas I came across this recipe for Pumpkin Spice Chocolate Truffles.

Both the recipe and the above picture come from the Evil Made Scientist blog, which also includes helpful step-by-step pictures.

Using the spice mixture from a can of Libby’s canned pumpkin and bittersweet chocolate, they found the perfect ratio for a chocolaty autumn flavor. The amazing thing is, the truffles contain no pumpkin!

Using a ganache and the spice mixture, the chocolate is rolled into balls, dipped in melted chocolate and then allowed to harden. They can then be decorated with icing or left plain. I don’t think anyone would mind! I think these would be really cute made as “pops” as well, with a stick inserted in the bottom.

(I need that dipping tool set!)

[image: flickr]

Post from: Chocolate Bytes

Alia from Cooking With Alia has created an original truffle using almond paste. She explains that it’s a twist on a traditional Moroccan cookie called Zellige, which is a square-shaped cookie usually made with almond paste sandwiched between two layers of chocolate.

For her variation, Alia filled her truffles with almond paste, dipped them in chocolate, and then rolled them in various coatings.

For the almond paste, she uses 1 1/3 cup of blanched slivered almonds (or 1 cup of blanched whole almonds), 1 1/3 cup of powdered sugar, and 2 tablespoons of orange blossom water (which can be replaced with 2 Tbsp of water + 1/2 tsp of extract — vanilla, orange, etc.)

The coating itself is easy enough, and just requires 9 oz of good chocolate and any toppings you prefer, like cocoa powder, unsweetened coconut flakes, powdered sugar, or crushed nuts.

You can find the rest of the recipe and method on Alia’s site, but I’ll tell you this is one I’m defiitely going to be trying out!

Post from: Chocolate Bytes

You start out by washing and completely drying some grapes before pouring microwaved chocolate over them and stirring to make sure they’re all coated. Add some cocoa powder to separate the grapes and give them the classic truffle look. How easy is that?

I would never have thought to try this! I wonder how well it works with green grapes?

[image: monkeysee video]

Post from: Chocolate Bytes

Chocolate truffles are a decadent little treat usually made of ganache and rolled in either cocoa powder or dipped in melted chocolate. They’re called truffles because of their resemblance to the truffle fungus.

Of course, variations are only limited to your imagination! Truffles can be made with fillings of chopped nuts, fruits, caramel, liqueurs, and extracts. They can also be rolled or covered in a variety of different things like coconut or nuts, and even paprika or peppercorns.

Check out this fun step-by-step tutorial of truffle making, or try your hand at the St. Patrick’s Day variation below:

Baileys Irish Cream Truffles

12 oz semi-sweet chocolate morsels
1/4 cup heavy cream
1 Tb unsalted butter
2 egg yolks
1/4 cup Baileys Irish Cream

Melt chocolate, Baileys and heavy cream together over very low heat. Whisk in yolks, one at a time; mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon or small cookie scoop make small balls. Roll in powdered sugar, cocoa, chopped nuts, etc.

[image: flickr]

Post from: Chocolate Bytes

We had to venture out to Whole Foods last week to see if we could find some elusive Thanksgiving dinner ingredients and passed by a little sample table set up with some Organic Chocolate Truffles.

Of course we had to stop and try them and as you can imagine they were amazing! My husband actually went back for one more which surprised me because he’s not a huge fan of plain chocolate.

We bought an 8.8 oz box for $4.99 and have been enjoying them all weekend. Being covered in cocoa, they’re a bit messy so we’ve actually been poking at them with a toothpick to get them out. I know it sounds goofy but it works!

I can’t find anything on the box that tells me what the cocoa percentage is but they’re not bitter. They’re very smooth and practically melt in your mouth (as a truffle should!) at room temperature.

The foil bag that they’re packaged in is not resealable so we put it inside a recloseable plastic bag to help keep them fresh.

If you crave a rich chocolate treat make sure you pick up a box next time you get a chance!

Post from: Chocolate Bytes

Woohoo, free chocolate!

Haydee Chocolatier is offering free samples of their gourmet chocolate truffles. Each sample box contains eight truffles! All you need to do is visit the link above and fill in your mailing info.

Who’s gonna do the truffle shuffle with me?

[image: haydee chocolatier]

Post from: Chocolate Bytes

This is called “The Fortress Aquamarine” and is available at Wine3 at The Fortress in Galle, Sri Lanka, for a mere $14,500. According to ForbesTraveler:

This dessert, which debuted in March, was inspired by the success of the restaurant’s other gem-studded treat, the Bombay Sapphire Martini. The star of the show is an 80-carat aquamarine gem that rests on a sliver of chocolate shaped to resemble the traditional stilt fisherman that’s part of the resort’s logo. Handmade glass utensils (not included in the price) complete the presentation. And yes, diners can pocket the gemstone after polishing off the dessert. None have yet been sold.

Next is the Brownie Extraordinaire with Saint Louis from Brûlée: The Dessert Experience in Atlantic City, New Jersey. Only $1000 for this one! “The Brownie Extraordinaire comes with a Saint Louis crystal atomizer, a $750 keepsake filled with a shot of rare 1996 Quinta do Noval Nacional port wine to be sprayed into the mouth between each bite of hazelnut-coated brownie.”

The Dome’s Truffle Ice is available at Mezzaluna in Bangkok at a downright affordable $200. “Perigord truffle ice cream layered with gelée and Manjaree chocolate and suffused in gold leaves, berry compote and a rare cognac—Moyet Tres Vieille Grande Champagne No. 7 (of which there are only 1,300 bottles in existence). The restaurant sells up to 10 every week.”

The Madeleine Truffle is available at Knipschildt Chocolatier in Norwalk, Connecticut for $250 per truffle, or $6,000 per pound.

Classic ganache—comprised of 70 percent Valrhona chocolate mixed with fresh cream and infused for 24 hours with vanilla pods and pure truffle oil—is shaped around a Perigord truffle, then dipped in Valrhona and rolled in cocoa powder. “The ganache must be whipped repeatedly to make it as soft and silky as possible, then it must be chilled so it’s easier to work with,” said a company spokesperson. The product of a long and painstaking process, these truffles are not available over the counter, but made to order and presented in a silver box with a personal note from chocolate maker Fritz Knipschildt.

[pictures from forbestraveler]

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Post from: Chocolate Bytes