From savoury to sweet. I’ve been making so much savoury the last while that it was time for a sweet treat – and I mean SWEET! This is the first time I’ve made chocolate bars from scratch. Cakes, cookies, fudge, truffles, different types of chocolate bark and even brownies is what I’m used to, but never bars. Just never attempted to try them before. Why now? Why not!This recipe happens in 3 stages. The end result tastes like a deliciously rich fudge brownie with a caramel-like consistency in the middle. Read through the whole ingredient list and instructions before diving in. If you want to attempt this (or any candy making) I really recommend that you buy a *candy thermometer or better still, a laser thermometer for this recipe.
2 OZ. BAKING CHOCOLATE – UNSWEETENED
½ CUP BUTTER
2 EGGS BEATEN
1 CUP SUGAR
½ CUP FLOUR
1 CUP CHOPPED PECANS
1 TEASPOON VANILLA
- Line a 9×13” baking sheet with some parchment paper, leave a little bit spilling off the sides.
- Melt chocolate and butter together and cool.
- Add eggs then remaining ingredients to the melted chocolate.
- Spread in your lined 9×13″ sheet and bake for 10 minutes at 350′. DO NOT OVERCOOK.
1½ CUPS POWDERED SUGAR
½ CUP BUTTER
½ CUP WHIPPING CREAM (WHIPPING CREAM, NOT WHIPPED CREAM)
- Mix ingredients together and then cook to “softball stage” over medium/low heat (softball stage means a candy thermometer reaches 240F ).
- Spread over your baked layer.
2 OZ. UNSWEETENED CHOCOLATE
1 T BUTTER
- Melt together and spread carefully on top of powdered sugar mix.
- Cool in refrigerator for several hours until top chocolate layer is hard.
- Cut into small bars and store in refrigerator.
- Stage One was easy enough. The key with this first step is NOT to overcook the layer. So if you have an oven that runs hot, bring the baking time down by 1-2 minutes.
- Stage Two – The softball stage is bit of a pain. *I didn’t have a candy thermometer and at the time I decided to make this, all the ingredients were in place except for the handy thermometer. Being the practical person that I am, I ended up using a meat thermometer instead – was too impatient to go out & buy a proper one on the spot. So I used one I have for roasts and it only goes up to 200F so I let it go up all the way to the very end past 200 (I figured this to be about 220) and left if for an additional 2 minutes. Luckily for me it worked out fine but I wouldn’t normally recommend doing this.
- Stage Three was no fuss. You can find some fancy wrappers at a kitchen store or use plain parchment to wrap them. They freeze well.
- Stage Four – eat and enjoy. They’re sweet but not sickly sweet. You may want to eat more than one but try to use control.
This is the food website of Elettra Wiedemann, the daughter of Isabella Rossellini.
There are still a few tickets available for the DOWNTOWN FOOD & AGAVE SAFARI on Thursday May 28th – 7pm.
Join us to experience delicious food and drink pairings as we visit some of Vancouver’s top restaurants and watering holes. We start at Joe Fortes Seafood & Chophouse, and then we’ll board a trolley to culinary nirvana – exploring gastronomic delights at every stop - all exquisitely paired with tequila and mezcal to sip alongside the chefs’ creations! Stops at: Joe Fortes Seafood & Chophouse, Coast, Lift Bar & Grill, and Left Bank, before heading to Uva Wine and Cocktail Bar to end the night with…more culinary goodness paired with agave spirits! Tickets: $95 Order tickets at : http://www.vantequilaexpo.com/about_expo.php