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Extra resources for Deutschlands beste Rezepte GERMAN
Our scallops feature milk-chocolate truffle creams and bits of roasted hazelnut encased in milk and white chocolate. You will need two madeleine cookie pans (see Shopping Resources Guide, page 150) to form the scallops. Makes time needed about about 24 pieces 1 20 hr min 1⁄2 batch Tempered White Chocolate (page 129) 1⁄2 batch Tempered Milk Chocolate (page 128) 1⁄2 cup/60 g roasted hazelnut pieces (see page 69; optional) 1 batch Hazelnut-Chocolate Ganache (variation, page 119), chilled Hand-crafted candy bars 1 Have both tempered chocolates at 90°F/34°C.
Allow the chocolate to set for 10 minutes in the refrigerator, then serve. Store in an airtight container or a zip-top plastic bag at room temperature for 3 days, in the refrigerator for 2 weeks, or in the freezer for 2 months. Hand-crafted candy bars This recipe reminds us of long-ago October nights spent rushing from house to house untwisting the paper ends of delicious candy chews. For lots of deep, rich taste in addition to chewiness, we melt the best dark chocolate; mix it with corn syrup, vanilla, and salt; and roll it out like pie dough.
4 Place the marzipan in a small bowl, apply the green and brown food coloring, and knead it in until the marzipan turns the desired reptilian color. Adjust as needed with more food coloring. 3 cups/345 g pecan halves 1 batch Milk-Chocolate Caramel (page 113) 1 batch Marzipan (page 104) or 3⁄4 cup/170 g store-bought marzipan 4 drops green food coloring 5 Mold 20 approximately 1B/c-in/4-cm, thin marzipan discs and place one over each point at which the four pecan halves intersect. Roll some of the remaining marzipan into small diamond-shaped heads and attach a head to each body.