![]() ![]() Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden. With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Refrigerate the dough for several hours, or until firm. Whisk in the egg yolks, one at a time, until combined. Off the heat, whisk in the Kahla and vanilla and set aside to cool for 15 minutes. Heat just until the chocolates melt, stirring occasionally. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Place the bittersweet chocolate, milk chocolate, and espresso in a large heatproof bowl set over a pan of simmering water. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.ĭivide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. With the mixer on low speed, add the egg and mix until incorporated. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. Cover with plastic wrap and allow to sit overnight at room temperature. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. When selecting a good white chocolate look for a brand that has cocoa butter instead of palm oil for best results.Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs.We use Ghiradelli or Guittard chips because the flavor is smooth and rich, and it melts beautifully every time. Chocolate is the star of the show in this recipe so choose the very best chocolate in your budget.Be careful that none of the water or the condensation from the steam reaches the chocolate as this will cause the chocolate to seize (harden in clumps).In case you are still on the hunt for a holiday menu, here is. Stir constantly until smooth and remove the bowl or upper pan A Barefoot Contessa Holiday Meal: Herb-Roasted Lamb, Zucchini Gratin & Haricot Vert with Shallots.The steam from the pot will melt the chocolate slowly The bowl should not be touching the water. Photo By: Matt Armendariz 2014, Television Food Network, G.P. Just place a heat-resistant glass bowl at least one inch above a pot of simmering (not boiling) water. Photo By: Tara Donne Classic Sugar Cookies. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then. Turn the paper facedown on the baking sheet. Using a ruler and a pencil, draw a 9 x 10-inch rectangle on the paper. Meanwhile, line a sheet pan with parchment paper. (Or if you wish, microwave for 1 minute, stir, then microwave 30 more seconds. If you don’t have a double boiler you can make your own. Position an oven rack in the center of the oven and preheat to 325 degrees F. Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.You will need a double boiler to melt chocolate on the stovetop.If you prefer to melt the chocolate on the stove instead of microwaving it that’s easy too, however, be sure to follow these tips to ensure proper melting: The white chocolate layer will be thicker Smooth quickly before the chocolate hardens Remove the pan from the refrigerator and pour the white chocolate on top of the dark chocolate.Add the peppermint extract to the white chocolate and blend thoroughly.Repeat the melting process with the white chocolate and stir until smooth.Chill in the refrigerator for 10 minutes until set.Spread an even layer of the melted dark chocolate on the prepared sheet pan.It will take only 60-90 seconds total to melt Stir between increments and mix until smooth. Melt dark chocolate by placing it in a heat-proof bowl and microwaving it in 30-second increments until melted.Line a 13″ x 18″ baking sheet pan with parchment paper or a silicone nonstick mat.Candy Canes or Peppermint Candies – either candy canes or hard candies can be used.Peppermint Extract – Be sure to use pure peppermint extract.White Chocolate – Ghiradelli or Guittard brands work best. ![]() Dark (or semisweet) Chocolate – We use dark Ghiradelli chips or Guittard extra dark chips. ![]()
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