Chocolate Gems Recipes

CHOCOLATE GEMS

Steps:

• Melt 4 ounces chocolate in a double boiler or heatproof bowl set over a pan of simmering water. Let cool to room temperature. Pour into gem candy mold. Refrigerate until hardened, about 15 minutes. Remove chocolates from mold. Repeat with 4 ounces chocolate.
• Melt remaining ounce chocolate, and brush on undersides of first batch of gems. Immediately top with second batch of chocolates, flat sides together, matching sizes and shapes. Refrigerate until set, about 15 minutes. Wrap each in a foil wrapper.

CHOCOLATE PECAN GEMS ROSé

Steps:

• Preheat oven to 400° F. and lightly coat twelve 1/4-cup muffin tins with cooking spray.
• In a large bowl stir together flour, baking powder, baking soda, salt, and cinnamon.
• In a small bowl whisk together egg whites, sugar, applesauce, and vanilla until combined well and add to flour mixture, stirring until just combined. Stir in chocolate chips and chopped pecans until just combined. Divide batter among muffin tins and bake in middle of oven 15 minutes, or until a tester inserted in centers comes out clean.
• Cool muffins in tins on a rack 5 minutes and invert onto rack to cool completely.

CHOCOLATE CHIP VANILLA GEMS

Steps:

• Pre heat oven to 400 degrees.
• Grease 24 mini muffin pan.
• Stir together in a mixing bowl all the dry ingredients and the chocolate chips.
• Make a well in the flour mix and set aside.
• In another bowl whisk together all the wet ingredients and pour into the well in the flour mix, stirring together gently until all the flour is mixed inches
• Don't over mix there will be some lumps.
• Spoon batter into muffin pan filling to the top.
• Bake 15 - 18 minutes, or until top just begin to get golden.
• Note: quantities will vary based on the size of muffin pan, there are many different sized mini muffin pans, if they are larger, don't fill all the way to the top.

CANDY GEMS

Steps:

• Bring 1 cup sugar, 1/4 cup water, and 2 tablespoons corn syrup to a boil in a small saucepan over medium-high heat. Heat until syrup registers 300 degrees on a candy thermometer. Remove from heat, and stir in 1/8 teaspoon cinnamon extract and 1 or 2 drops food coloring using a rubber spatula. (Mixture will steam and bubble when liquid is added, so be careful.) Transfer mixture to a liquid measuring cup, and let the bubbles settle slightly, about 15 seconds.
• Slowly pour mixture into gem candy molds just below the top. Let cool until candies harden, about 30 minutes. Remove candies from molds. Repeat with remaining 1 cup sugar, 1/4 cup water, 2 tablespoons corn syrup, 1/8 teaspoon cinnamon extract, and 1 or 2 drops food coloring (same color as first batch).
• Let second batch cool slightly, about 3 minutes. Top with first batch of hardened candies, flat sides together, matching sizes and shapes. Let harden and cool completely before removing from molds.

CHOCOLATE TOFFEE GEMS

Steps:

• Preheat oven to 350*F.
• Grease a 13x9" baking pan, or line it with parchment paper.
• Sift together the flour, baking soda, and salt in a medium bowl; set aside.
• Using an electric mixer on medium speed, cream together the butter and both sugars until creamy.
• Add the eggs and vanilla; blend until smooth.
• Gradually stir in the flour mixture, then the toffee bits, reserving a handful for garnishing.
• Spread the batter evenly in the prepared pan; bake for 35-40 minutes.
• Cool completely in pan on a wire rack.
• Combine the condensed milk and chocolate chips in a small saucepan.
• Cook and stir over low heat until the chocolate has melted.
• Spread the mixture on top of the bars; sprinkle with remaining toffee bits.
• When the frosting has set, cut into 1" bars.