Recipes

Chocolate Dipped Strawberries, Fruit Clusters and Glazed Cookies

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Chocolate Dipped Strawberries, Fruit Clusters and Glazed Cookies

Chocolate Dipped Strawberries and Fruit Clusters

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • Strawberries
  • Various Fruit of Choice
  • Tempered Chocolate (Information Below)

Directions:

  1. Follow the guidelines below to temper your chocolate of choice. You can also use some of the delicious "coatings" now if you aren't interested in tempering real chocolate.
  2. Wash and completely dry the fruit you will be dipping.
  3. Once the chocolate is tempered, dip the desired fruit into the chocolate and place it on a lined baking sheet to set.
  4. Once the chocolate dipped fruit has set, place the dipped fruit pieces into a prepared gift box or use it to top the glazed sugar cookies.
  5. Be creative and use your imagination with drizzle and chocolate combinations to create the creations you desire. Enjoy!

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Sugar Cookies

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 6 ½ cups flour
  • 1 tbsp baking powder
  • 2 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • ½ cup butter
  • ½ cup shortening
  • 4 ounces cream cheese
  • 2 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 tbsp vanilla

Directions:

  1. Mix flour, baking powder, baking soda and salt together. Set aside until ready to use.
  2. Add butter, shortening, cream cheese and sugar in a large mixing bowl and cream together.
  3. Add the eggs, sour cream. Mix completely.
  4. Mix in the vanilla.
  5. Add the flour mixture and blend together. If dough is to wet, add more flour to accommodate.
  6. Chill dough in refrigerator for about 1 hour.
  7. Roll out, cut in desired shape and bake in a 375 degree oven for about 8 minutes or until edges are slightly browned.
  8. Decorate as desired and ENJOY!

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Valentine Cookie Glaze

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 2 cups powdered sugar
  • 1/4 cup corn syrup
  • 1/4 cup evaporated milk
  • 1 tsp red food coloring

Directions:

  1. Combine all ingredients into a large bowl and mix together until combined. If needed, add additional evaporated milk to reach a glaze consistency.
  2. Dipped cooled cookies into glaze and set them on a cooling rack that is seated in a baking sheet to collect any dripping glaze.
  3. Allow the glaze to dry on the cookies and decorate as desired.

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Tempering Chocolate: Excerpts taken from E. Guittard

WHY IS IT NECESSARY TO TEMPER CHOCOLATE?
Manufactured chocolate – the chocolate you buy as an ingredient for cooking – must be tempered before it is used in confectionery for dipped or molded chocolates. Tempering is done for three important reasons:
It gives candies a desirable glossy appearance.
It makes the chocolate easier to handle as a solid.
It also gives a 'snap' to the chocolate when you bite into it. If you don't temper, chocolate can have a dull, matte appearance, develop spots, and be soft to the bite.
Scientifically, tempering helps to establish beta crystals in a portion of the cocoa butter. This is a very specific type of crystal that is desirable in couverture. Temper is established within a narrow temperature range. For dark, bittersweet chocolate, temper occurs between 88°F and 90°F, with the target being 89°F. For milk chocolate, the range is 86°F to 88°F, with the target being 87°F.

WHAT IS THE BEST WAY TO TEMPER CHOCOLATE?
There is no single ‘best’ method – chefs each have their individual preferences, although if you have never tempered chocolate before, this first method is a good place to start. Other alternatives follow for those who wish to experiment, learn and compare methods.
Melt chocolate in top pan of double boiler over water that is about 130°F.
Use a rubber spatula in a gentle sweeping motion to stir the chocolate continually until about 2/3 of the chunks become liquid and about 1/3 are in soft lumps. The temperature of the liquid chocolate at this point will be about 95°F.
Take the top pan off the bottom of the double boiler and continue stirring to cool the chocolate until the soft lumps disappear and the temperature lowers to 89°F (87°F for milk chocolate). At this point the chocolate should be in temper and ready to use.
HOW DO YOU TEMPER CHOCOLATE IN A MICROWAVE OVEN?
Place chocolate in a microwave-proof bowl. Place the bowl of chocolate in the microwave oven. Set power level to 5 or 50%. Set time to 30 seconds. Heat for 30 seconds.
Take the bowl out of microwave oven and use a rubber spatula in a gentle sweeping motion to stir the chocolate, even if none of it has become liquid yet.
Return the bowl to the microwave oven. Heat for 30 seconds more. Remove. And stir.
Repeat the intervals of heating and stirring until about two-thirds of the chunks become liquid and about one-third are in soft lumps. The temperature of the liquid chocolate at this point will be about 100°. Continually stir to cool the chocolate until the soft lumps disappear and the temperature lowers to 89°F.
At this point the chocolate should be in temper and ready to use.

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