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10 -12 oz of Real Chocolate (No Chocolit discs or anything you buy from a craft store)
1 cup of Ghirardelli Sweet Ground Chocolate and Cocoa powder
Birchware wooden spoons
Temper Chocolate *then slowly add the cocoa
Stir until completely dissolved but mixuture will not be smooth
The consistency will be similar to a brownie mix
Mold in desired container and insert spoons
Allow chocolate to cool at room temperature
You may once it is set chill it slightly to aid in removal from the mold.
I used a heart-shaped silicone ice tray. Middle-Class Martha picked up 2 for 50 cents at an after Valentines day sale :) Serving Size: 15
*Approximate Temperatures for Tempering (stir continuously):
· Step 1 - To melt chocolate - heat to 104 - 115° F (40 - 46° C).
· Step 2 - Then - cool to between 79 - 84° F (26 - 29° C).
· Step 3 - Hold temper : by returning the temperature
· dark chocolate between 88 - 90° F(31 - 32° C).
· milk or white chocolate between 82 - 86° F (28 - 30°C)
Dissolve Your Yummy Delicious Sweet and Simple Hot Chocolate on a Spoon in 4 - 8 oz Warm Milk (depending on mold size)
WARNING: Milk Only Never Water! Water and Chocolate don't mix :(
Funny Story: Middle Class Martha had no room in her regular freezer so I had to use my walk-in freezer. Lucky for me it has a table, comfortable bench, a rug and a nice view of my kids playing in the snow. Some might call it a glassed-in-entry. At these temperatures Middle-Class Martha calls it a walk-in Freezer. While I felt a little White-Trash Martha this day, it was totally worth it. I mean really I had to make 40 of these things for Mops.... don't judge :)
Sweetheart Fleur de sel Salted Caramel:
·1 1/3 cup heavy cream
·2 cups superfine granulated sugar
·1/2 cup light corn syrup
·1/3 cup honey
·6 tbsp butter, cubed
·1 tsp vanilla extract
·2 tsp sea salt, such as fleur de sel
Extra Salt for Garnish
Instructions
1. Spray an 8-inch glass baking pan with nonstick cooking spray.
2. Bring heavy cream in a large saucepan to a boil over medium-high heat.
3. Stir in the suga
4. Immediately Remove the pan from the heat and stir in the butter, vanilla, and 2 teaspoons of Fleur de sel salt.
5. Pour into glass baking pan and allow Caramel to cool at room temperature. It will become firm and you may cut it.
Middle-Class Martha put the Sweetheart Fleur de sel Salted Caramel Hearts on the Birchware Spoon before molding the Sweet and Simple Hot Chocolate on a Spoon
Homemade Marshmallow Recipe:
3 packets of unflavored gelatin (.75ml) *I used Knox gelatin
2 cups superfine granulated sugar
2/3 cup corn syrup
1/2 teaspoon salt
1/2 Tablespoon clear butter flavoring
1/2 Tablespoon almond extract
Powdered sugar for dusting marshmallows
1. Line 8 inch square glass pan with syran wrap. Spray with cooking oil (butter flavor)
2. In the bowl for your Kitchen Aid mixer, put 1/2 cup cold water in and sprinkle with Knox
gelatin.
gelatin.
Set aside.
3. In a sauce pan, place 1/4 cup water, sugar, corn syrup. Bring to a rolling boil, allow it to
remain
remain
boiling for 1 minute.
4. Remove from heat and pour slowly over the gelatin in the mixer bowl. Using the whisk
attachment
attachment
begin on low and slowly move the speed up to high.
5. Add Salt and mix for 10 minutes
6. Add Butter flavoring and Vanilla extract at low speed. Mix until incorporated.
7. Pour mixture on top of syran wrap lined pan
8. Spray a second piece of syran wrap and cover marshmallow mixture.
9. Press lightly to make air tight seal.
10. Let sit overnight or atleast 3 hours if you are like me and can't wait :) Don't Judge.
These are
These are
wonderful!
11. When ready to cut. Cover mixture with powdered sugar and cut in to squares. Dust the
entire
entire
marshmallow in powdered sugar to prevent sticking.
12. Store in an air tight container.
Middle-Class Martha dusted a heart shaped cookie cutter and made heart shaped marshmallows.
ENJOY!
Middle-Class Martha at www.tres-sucrechocolatiere.blogspot.com
