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Show SECTION TUESDAY, FEBRUARY 12, EDITOR Doug Fox dfoxheraldextra.com 344-254- Chocolate covered strawberries are Karen Hoag an easy dessert for Valentine's Easy Does It Day. ASHLEY 2008 FRANSCELL Daily Herald ) J HOMEMADE CHOCOLATES WITH LOVE the Andersons to make When togetherthey form as- sembly lines. Alta Anderson, 80, of Lehi, has been creating and gifting sweet creations 48 of her 51 years of marriage to her husband, Blaine. "We have a lot of fun," she those candy making says-o- f times. "We talk, we laugh, we -- take breaks, have treats and dinner. The little ones love to come and play in the playroom. It's a day they look forward to - a tradition with our family." One rule is: "You have to be over age 12 to help," says Grandma Anderson, because anyone younger is likely to be licking their fingers. ... brick of Alta buys a chocolate and her daughter Paula Ruesch, of Alpine, buys a brick of chocolate. They start at noon and work until 7 p.m. Favorite candies are caramels, Bavarian mints, Almond Joys, pecan rolls, marshmallow, gumdrop and cherry delights. In the assembly line, Blaine Don't be a dip; "n i n "n i grinds the chocolate, Paula melts it, the rest of the family are rollers of the centers, and Alta is the dipper. The end product is boxed up and given to family and friends. "I've never sold them," she said. "When the family comes over they help themselves." Alta has three tricks to the trade: Always have a good recipe, heavy pan and a wooden spoon. Follow the recipe, she admonishes: If it calls for real cream and real butter, don't substitute anything. Use a pressure cookertype pan; stainless steel heats up too much. Wooden, rather than a metal spoon is best because the metal ones get too hot to handle. After those three things: "You're on your way," said Alta. Try this simple truffle recipe for a Valentine treat to surprise your loved ones. Truffles by Alta IV II cup whipping cream pound dipping chocolate, shaved or ground so it melts :. fast iJilLvLiLlL fillip IJLOL M'tBii ftfc4SlrifcH& V" llvLdLl melted, simply pour in your bowl of chocolate and stir them together. "Let the remains melt by the residual heat that the chocolate has created," Blue said. Once the chocolate is completely melted, you're ready to begin dipping. Dip it Dan Ray, owner of Provo's Rocky Mountain Chocolate Factory, knows all about dipping chocolate. d The store sells a variety of treats such as cinnamon bears, pretzel rods, graham crackers, and, of course, strawberries. "Valentine's Day is our No. 1 busiest day of the year," Ray said. "The chocolate-dippestrawberries are our d best sellers, along with our boxes of assorted chocolates." Melt it late. Chocolates that are high in cocoa Dipping requires properly tempered butter will melt better, but Blue said any chocolate to give the appearance and taste of professionally dipped treats. . chocolate can be melted down to make Properly melting chocolate can be "It's not easy to melt and temper and tricky, but Chris Blue, owner and choco-lati- candies. Blue recom- - , For at Chocolatier Blue in Alpine, said dip chocolates, and get them to turn out where it is glossy and have snap ... mends a simple microwave method. it can be successfully done at home. the Start by equally separating your choco-- ; you know when you bite into it, so it "The least complicated process is going late into two bowls. Microwave one of has a crunch to it," Ray said. "If it's not more do-i- t yourself process the bowls in intervals of 20 seconds, to be chocolates," Blue tempered property it could be crumbly or soft." said. "Chocolate is very complicated. stirring Remember that dipping fresh foods "The tricky part with melting the The whole process of tempering can chocolate to dip it into and have it not such as fruits requires be very tricky. With hand dipping it is become grainy or have problems with it preparations. much easier." the process "When you're doing berries it's a setting, is that you want to melt chocoTempering chocolate shelf life," Ray said. "They just of melting it requires a little time and late in the microwave intervals of 20 seconds," Blue said. patience to achieve the desired results. Once the chocolate is completely See CHOCOLATE, D2 Blue said to start with picking a choco hand-dippe- marsh-mallow- s, ; d heart-shape- ' er . home-temperin- hand-dippin- 24-ho- I flavorings: 11 mint, raspberry, etc. Warm the cream in a double boiler. Add shaved chocolate; stir until completely melted. Add flavoring 34 drops at a time depending on your taste. Take pan out of water. Beat with mixer a few minutes. "It will become kind of oily, then it will become smooth and beautiful while beating it," said Alta. Pour into lightly buttered dish. Cover and set in refrigerator or a cool room When cool enough to handle, scoop out with a spoon the amount and size of truffle you want. "It's very rich so you don't need them big," she said. I Dipping: Next melt l'a e dipping (not pounds coating) chocolate (Peter's Chocolate is Alta's favorite) in a pan inside a pan with little water, "You have to be so careful with the chocolate," Alta said. "If it gets too warm you spoil it. Don't get water in the chocolate." high-grad- When the pan is warm to your hand put the chocolate in to melt. "Put the pan in and out of the water so it doesn't overheat," she said. "You can feel the temperature." When the pan cools, put it back in the water to warm up more. Fold the dipping chocolate until it gets to the temperature to dip. Roll the truffle into a ball and dip into the chocolate. Drop onto waxed paper. When the dipped truffle sets up it wilf have a luster to it, said Alta. Work in a cool area so the chocolate doesn't melt. She likes working from a pan for dipping. "I've tried marble but I like just dipping from a pan," she said. "We all have our own way." See D6 for her Bavarian mint recipe. |