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I just made candy

I mean, it's snowing, right? And I'm home. So I put my recent chocolate-making class to practical (yeah, practical, right) use and made candy.
  1. Roast and skin hazelnuts
  2. Dip roasted, skinned hazelnuts in simple syrup
  3. Sprinkle sugar-coated hazelnuts with fine sea-salt and re-roast them till they're crisp and candied
  4. Lay them out on a pan and coat them with tempered semi-semi-sweet chocolate (half Belgian milk chocolate from Trader Joe's, half semi-sweet chocolate chips from a bag in the drawer)
  5. Allow to firm up a bit (hah! this barely-heated house is good for something!)
  6. Eat

My assessment: sweet and salty crisply-roasted hazelnuts in medium-dark chocolate? Are you kidding me? Delicious.

I might have messed up a bit in the tempering, because my chocolate isn't turning as glossy as one would hope. But still: sweet and salty crisply-roasted hazelnuts in medium-dark chocolate. Are you kidding me? I mean. How bad could it be?

(Thank you, str8ontilmornin!)

Comments

( 6 comments — Leave a comment )
str8ontilmornin
Dec. 30th, 2009 02:45 am (UTC)
Seriously, this is the stuff I live for and thankfully there's a profession available to me.
Impressed that you tempered the chocolate.
The flavor combo is definitely worthy of the time it takes to prepare it.
emeraldsedai
Dec. 30th, 2009 02:56 am (UTC)
I even taped a thermometer to my silicone spatula and everything! Sadly, what I didn't do was calibrate the thing beforehand. I can see that it was off by a few degrees.

Still, the addition of the thin sugar-shell and the salty goodness and the second roasting of roasted nuts: all small things that make a huge difference in the outcome. And I learned 'em from you! Yay!
executrix
Dec. 30th, 2009 03:31 am (UTC)
As for excessively matte chocolate coatings, I remember a bit of advice from one of the first cookbooks I ever owned (pre-Gourmet Magazine Ruth Reichl's "MMMM....A Feastiary"): it is not necessary to devein shrimp. If the sight offends you, eat by candlelight.
emeraldsedai
Dec. 30th, 2009 04:01 am (UTC)
Hee! Very, very true, and such an elegantly simple solution. The candlelight, in this instance, may be more like the glow of the TV screen, but the effect will be very much the same.
pennywhistle
Dec. 30th, 2009 09:27 am (UTC)
Mmmmmmm!

I need to learn how to make simple syrup. Despite the name, it frightens me.
emeraldsedai
Dec. 30th, 2009 06:18 pm (UTC)
Seriously, this is one case where the name doesn't lie. Put equal parts sugar and water in a pan. Raise to a simmer and stir until the sugar is completely dissolved and transparent.

The end.
( 6 comments — Leave a comment )

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