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Show Page THE HERALD, Provo, Utah, 44 Sunday, December 11, 1S83 Foods Recipes, Food Composition and Preparation Tips 3 Chocolate And Cherries s&K1 twii Vt 30-3- 1 Mini Truffles Make Exquisite pound powdered sugar pound et Roll and wrap drained cherries in first three uigiienvS. Chill for an hour. In double boiler, melt chocolate and thin with a few shavings of paraffin. Dip each cherry in hot on buttered cookie sheet. Chill. chocolate and place If they set for awhile the centers will eventually liquify. Cup: 2 oz. semi-swe- et cooking choco- Value that folds late, coarsely chopped V (8 oz.) milk chocolate candy bar, coarsely choppedFUIing: Vi ale 98.95 (8 oz.) milk chocolate candy bar, coarsely chopped c. butter 3 oz. semi-swe- et cooking choco- these attractive Orig. 148.95. Exceptional Samsonite value makes for a vanety or " Harmony Series tables and chairs the perfect choice uses. They'll stand lots of rugged use and fold flat for quick, easy storsoe. Chip and scratch resistant baked enamel finish. The new natural Harmony colors blend well with most any decor. Set includes table and 4 chairs. Prices effective while quantities last late, coarsely chopped 2 eggs tsp. peppermint extract 36 paper bonbon cups Vi In top of double boiler combine 2 Vt candy bar (4 oz.). Heat over hot but not boiling water, stirring occasionally, until melted and smooth (5 to 8 min.). Loosen top bonbon cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside of top cup evenly with melted chocolate, about Vs" thick, bringing coating almost to top of cup but not over edge. Repeat until 36 cups are coated; refrigerate cups. In saucepan melt butter (2 to 3 min.); remove from heat. Add 3 oz. chocolate and remaining Vi candy bar (4 oz.); stir until melted and smooth (2 to 3 min.). In small mixer bowl beat eggs on med. speed, scraping bowl often, until foamy and lemon-colore- d (1 to 2 min.). Increase speed to high and very gradually add warm chocolate mixture. Continue beating until mixture thickens to the consistency of mayonnaise (2 to 3 min.); stir in peppermint extract. Drop by rounded teaspoonfuls into chocolate cups. Arrange single layer of filled cups in a pan or plastic container. Cover; refrigerate or freeze for 5 hr. or overnight. Store in refrigerator up to 3 days or frozen for 2 weeks. Serve immediately from refrigerator or freezer. To serve, peel off cups while candies are cold or frozen. YIELD: 3 doz. oz. chocolate and Mint Truffles may take a little time, but they're not hard to make. coat the inside of each bonbon cup with melted chocolate. A small paint brush is used to Chocolate Gifts Get 'Wilder' By BRENDA W. ROTZOLL CHICAGO (UPI) Americans eat 2 billion pounds of chocolate a - year, chocolate industry figures show, much of it at Christmas when it is a favorite present both to give and to receive. The gift items get wilder each year, and so do the prices. This year you can buy a solid milk chocolate King Kong for $85, a chocolate Monopoly set for $600, a giant peanut butter cup for $10, and unlimited fancy European imported chocolates for $25 or more a pound. Or you can make your own premium quality chocolates for as little as $3.50 a pound or $2.50, if you use the increasingly popular imitation chocolate known as compound coating. The coating is often used in the hot months to replace real chocolate that melts at lower temperatures. The coatings are cheaper and easier to work with. They come chocolate-flavore- d and chocolate-colcre- d or in white and pastels that can be flavored with candy oils such as peppermint, raspberry, almond or orange. To make molded chocolate candy, you need dipping, or chocolate or compound coating, something to melt it in, molds, a thermometer and pa- chocolate without affecting its Ordinary candy thermometers' lowest temperature is about 100 degrees F. For chocolate, you need an degree F range. model from My Madame Chocolate cost $20, and taste. "There are going there are perfectly acceptable ones for $8. Some of the instant-rea- meat thermometers d also have the correct range. The whole trick is in tempering 0 chocolate heating it to degrees F, cooling it to 80 and bringing it back to 8 degrees for milk chocolate and white choc0 degrees for dark olate, or chocolate. Grate or chop the chocolate and stir frequently so it melts evenly, and stir as you cool and reheat, so that all the little fat particles melt and evenly. Otherwise you'll get "bloom" the dull gray film that takes the shine off 110-12- 83-8- 86-9- LLP i:i:iM-- l M5 GIFT tience. Patience and the thermometer are crucial. Chocolate heated a few degrees too high becomes almost unworkable. It also lumps irretrievably during melting when even a drop of water or other liquid touches it. I drastically overheated my first batch. It turned as viscous as thick rubber and had to be scraped from a coffee spoon a dollop at a time and literally pushed into the molds. But the finished candies looked fine and were delicious. The next time around I used a li errors, Samsonite' FURNITURE JCPenney Orem-Universi- WlUi i:NtHFMiv Mall ty iiiii .IsTsi 10-1- e, CMVA'li to be but provided you have not really scorched it or introduced liquid to ' it, chocolate can be and reused a zillion times." You can use commercial molds mostly plastic these days, and or plastic or $1 to $1.50 a sheet metal objects or containers from the pantry. No glass. It doesn't release the chocolate. Whatever you use needs a shiny surface, because chocolate mirrors the surface it cools on. Most U.S. homes are too warm to set chocolates at room temperature, so set them in the refrigeranot the freezer, it.'s too tor humid. A sheet of 25 small molds 5 minutes on takes only 80-1- butter c. marshmallow creme Combine those three ingredients in large bowl, 5 maraschino cherries chocottte large package (12 oz.) semi-swe- Paraffin ELEGANT MINT TRUFFLES a COVERED CHERRIES CHOCOLATE 1 CERTIFICATE FREE! fm f G 'Hip proper chocolate thermometer and it was a snap. www CHRISTMAS SPECIAL THE PERFECT GIFT THAT KEEPS ON GIVING!! 3 INTRODUCING LOL 1 'SEW GREAT' 19S4 BRAND NEW SUPER-SE- W jLJ I WiMMBik GREAT Spin-A-Di- al with Serge OverLock Plus Stretch, Buttonholes, Hemstitch. Rev.-Cycl- e, THIS WEEK ONLY Limited Stock Sewing Lessons Included 9 II if o iif ipsfPpif lClTf Satisfaction Guaranteed With Three Month Refund Policy. 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