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  • 12/16 Nat'l C.C.A. Day 5

    From Dave Drum@1:3634/12 to All on Wed Dec 14 16:14:00 2022
    December 16 - Chocolate Covered Anything Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Boozy Dark Chocolate Covered Cherries
    Categories: Five, Fruits, Chocolate, Booze
    Yield: 50 Cherries

    40 oz Maraschino cherries w/stems;
    - drained
    1 3/4 c Spiced rum; to cover the
    - cherries
    1 1/2 c Dark chocolate
    1 ts Shortening; opt
    1/2 c Sanding sugar

    Drain the cherries, reserving the juice for another
    purpose. It will not be used in this recipe but is great
    for cocktails and more.

    Place the cherries in a quart-sized mason jar or other
    container. Cover completely with spiced rum. Seal and
    refrigerate for at least 24 hours, up to 72 hours. The
    longer the cherries sit in the rum, the stronger they
    will taste.

    Next, drain the rum-soaked cherries. Keep this
    cherry-infused rum. It is SO good for cocktails. Place
    the cherries on layers of paper towels for 10 minutes.
    This step ensures that the chocolate coating will cling
    to the fruit.

    Line a tray or platter with parchment paper. Place the
    decorative sugar into a shallow dish or bowl.

    Melt the dark chocolate according to package directions.
    Use a small bowl that is deep enough to dip the cherries
    into.

    If the chocolate is too thick, stir in about a teaspoon
    of shortening until melted and the chocolate is smooth.

    While the chocolate is warm, dip the cherries one at a
    time. First dip into the chocolate then into the sugar.

    Place the dipped cherries onto the prepared parchment.
    When done dipping all of the cherries, refrigerate until
    set.

    RECIPE FROM: https://buythiscookthat.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Sun Dec 15 15:25:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Frozen Olaf Chocolate Covered Caramel Pears
    Categories: Fruits, Chocolate
    Yield: 8 servings

    8 Pears
    8 Sticks
    1 lb Caramel
    10 oz White chocolate
    Grey gel food dye
    2 oz Orange fondant
    16 Candy eyes
    Piping bag

    Start by washing all the pears, then sticking them with
    caramel apples sticks. (Try not to let them slit, if
    they do the caramel won't stick well, in fact it will
    keep oozing under the caramel and chocolate and cause
    problems later)

    Then melt about 8-10 oz of caramel and dip your clean
    and dry pear into the caramel.

    Give it a good swirl, making sure it's all covered, then
    let it drip a bit.

    Once the largest drips are gone scrap the bottom off.

    Hold it upside down to let it set a bit, then place it
    on parchment paper.

    Do this with all your pears and let cool (Refrigerate
    for a little bit to hold their shape better).

    Do the same thing with the melted white chocolate and
    you can see the head already taking shape!

    Let the pears rest however they wanted, since trying
    to get them all upright is a bit of a struggle.

    Roll out a bunch of fondant noses in your palm to create
    the carrot shape.

    Use some of the melted white chocolate to connect the
    noses to the pears.

    Then add some black gel food dye to turn the chocolate
    grey.

    Then attach the candy eyes with the grey chocolate.

    Pipe the grey chocolate on as the mouth and eyebrows.

    RECIPE FROM: https://ashleemarie.com

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