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Tag: candy recipes

You can paint with colored cocoa butter to give confections an artistic edible decoration. The cocoa butter comes in a variety of different colors and has no taste so it won’t affect the flavor of the item you are decorating. Pastry chef’s first started using colored cocoa butter to enhance the look of their chocolate confections in the late 1990′s. Early on you had to create your own colors by mixing powdered color with pure cocoa butter. Now it is much easier as you can buy colored cocoa butter in bottles from specialty pastry supply stores.

The most common application for colored cocoa butter is on chocolate moulds. Once the color drys you can fill the mould with chocolate. Because of the natural fats in the chocolate and cocoa butter the colored cocoa butter adheres nicely to the chocolate. The end result is a beautiful shiny piece of chocolate.

The effect is so beautiful that many chocolate companies are now decorating all of their chocolates with colored cocoa butter. To make your chocolates look beautiful follow these easy steps:

1. Warm the cocoa butter in your microwave for 10 to 15 seconds. Stir the mixture and microwave for 10 more seconds. Keep stirring and microwaving until the colored cocoa butter is smooth and completely melted.

2. Use a paint brush and apply the color to your chocolate mould in whatever fashion you choose. This is your chance to let your artistry shine! 3. Allow the freshly painted moulds to set for at least 5 minutes before painting with a new color.

4. Allow mould to set for 10 minutes when done painting.

5. Once the mould has set you can fill it with melted chocolate and cool it in a refrigerator. This usually takes up to an hour or more.

6. Tip: Make sure you knock out all of the air bubbles my tapping the mould gently on a table.

7. After your chocolate has set in the mould you can turn the mould upside down and tap it until the chocolates come out. 8. Admire your work! The chocolates should come out of the moulds with your colored cocoa butter designs. Make sure to store them in an airtight container to keep them fresh!

Enjoy Painting with Colored Cocoa Butter!

Styla Brite is a published author and product reviewer. Continue reading more about Colored Cocoa Butter and Pastry Supplies

In different areas of the south, people keep on making creamy pralines and some are looking for ready-made of it. In order to be given as a gift or just something to eat at the office or during a travel. It is no doubt they want this because a bite of it is really tasty and it is really affordable. In fact, consuming it will not just go to waste because it helps you to live healthy. It has nutritional value. It is known to have antioxidants that helps lower your cholesterol level. It keeps you carry a healthy heart.

Everyone is amazed with this candy because anyone who got the ingredients can automatically make their own praline. Preparing this is just as easy as ABC. In fact, flavor variations have been found now and it makes people crave for it too. There are chocolate, orange, pineapple, rum praline flavored and many more. No doubt in your cooking you will be glad to know that it has other uses from being eaten as plain praline to the point of combining it to other foods. The result will be great as long as you know the correct procedure.

It can be used as an ice cream topping. Well, we know that ice cream is sweet and pralines are sweet too; so for people who have sweet tooth this is good news. They team up together to satisfy you. You just simply crush slightly the praline and sprinkle it to the ice cream before serving. Let your mouth be ready to crush it as the ice cream melts in your mouth.

Creamy pralines as a dessert. The best will just come in the minute of your meal and that is what you will expect from it. Now, how to prepare it? Well, the moment you have the pralines already. It is the time to get other ingredients of you dessert with pralines. It consists of condensed milk, evaporated milk and fresh cream. Wait until the evaporated milk turns fluffy as you beat it. Then beat in the condensed milk. Let it freeze after you fold in the cream. Take out and fold in the crushed pralines in the mixtures. Return it to the freezer until it is position well completely. No need to make in hurry because it is worth waiting once you have tasted it.

Remember, there are lots of things that you can find praline to be useful of. Therefore, be creative and never forget to share the results so that everybody can enjoy the recipe. You can buy it in any stores at very affordable prices. If you think you can do this on your own then gather all the recipes and set yourself ready in praline making. There is no harm in trying and finding out its other uses.

The common ingredients are brown sugar, evaporated milk, butter, vanilla, pecans, and one-fourth cup of water. Usually it is placed in a heavy bottomed saucepan and mix milk, sugar, and water as it is placed in heat. Make sure to stir it constantly. Let it to boil and wait till it reaches the consistency of a softball. Take it out from the heat and stir in butter, vanilla, and pecans. Once the mixture is even, start immediately dropping small balls of it on wax paper. Let them cool and the creamy pralines are ready.

Jane Ros is a great follower of New Orleans praline recipes. She is now mastering the quick and easy recipe of New Orleans to produce tasty, creamy and affordable creole delicacies.

Handmade chocolate truffles are easy and elegant.

Named for their resemblace to truffle fungus, chocolate truffles are a chocolate confectionery traditionally made from chocolate ganache.

Created by M. Dufour in Chambéry, France in December 1895, it wasn’t until 1902 in London when Antoine Dufour sold them in his Prestat shop that they gained public recognition.

Consider placing in bonbon liners and placing in a shallow tissue paper-lined box tied with a ribbon as a gift.

Ingredients:
1 cup heavy cream
8 oz. bittersweet chocolate chips
8 oz. semisweet chocolate chips
2 Tbsp. coffee, orange or hazelnut liquer
2 tsp. vanilla extract
1/2 tsp. kosher salt
1 cup unsweetened cocoa powder

Directions:
1.) In a medium saucepan, bring cream to a simmer. Remove from heat
2.) Add the chocolate and stir until it’s melted and the mixture is smooth
3.) Stir in liqueur, vanilla and salt. Pour the mixture into a shallow bowl and let stand for 15 minutes. Cover with plastic wrap and refrigerate until firm, at least 2 hours and up to one week.
4.) Place cocoa in a small bowl. Using a 2-tsp. cookie scoop or 1-inch melon baller, scoop enough chocolate to make a one inch ball.
5.) Roll the ball in cocoa, shaking off excess, and place in an airtight container. Repeat with the remaining chocolate, placing wax paper between each layer of truffles. Refrigerate for up to three days. Serve at room temperature.

For added variety: Roll in finely chopped nuts, shredded coconut, crushed toffee or powdered sugar.

Makes 50 chocolate truffles.

Nutritional Information: per truffle: 72 calories, 1 g. pro, 7 g car, 1 g fiber, 5 g fat, 7 mg chol, 22 mg sod

Julee Morrison
Mommy’s Memorandum: http://jonbonjovious.blogspot.com
Bea’s Gift Baskets and Gifts: http://beasgiftbaskets.blogspot.com