CHOCOLATE CRISPS
Provided by Food Network
Number Of Ingredients 5
Steps:
- To set up: Line the bottom of a 10 x 15 inch baking sheet with waxed or parchment paper, leaving a 2inch overhang at each end. Line a second baking sheet or tray with wax paper and place next to your work surface.
- To temper chocolate: Melt 3/4 of the chopped chocolate (24 ounces semisweet) with the shortening in the top of a double boiler over simmering water or a bowl that sits in a pan of very hot (but not simmering) water. Stir the chocolate constantly as it melts, being very careful not allow chocolate to overheat or to allow even one drop of water to enter bowl. When just about smooth (one or two small pieces of chocolate may remain visible), immediately remove the chocolate from the stove and briskly stir in the remaining chopped chocolate. Stir constantly until perfectly smooth.
- To assemble chocolate crisps: When smooth, stir in cereal and, when well combined, use a large rubber spatula to help pour into prepared baking sheet. Use an offset metal spatula to spread chocolate mixture evenly in pan, then lift pan and give it one or two good rap's on the counter to remove any air bubbles and assure an even layer. Place in freezer (uncovered) for no longer than 5 minutes, then remove and, using sturdy cookie cutters (plain or flutted), cut chocolate into shapes. As you cut, gently push chocolates out of the cutter onto second sheet, lined with wax paper.
- Note: Since cutting cooled chocolate into shapes takes a little muscle, place a pot holder or a folded dry kitchen towel over top of cutter to protect your hand.
- To wrap and store: If desired, wrap crisps individually in colored foil wrappers (available in stores that specialize in candy making). Alternatively, store unwrapped crisps in a tin, separated by sheets of wax paper. Tempered chocolate should be stored at a comfortable room temperature.
- Shaping Variation
- To form drop candies: After tempering chocolate, choose any type of addition: i.e. crispy cereal, cocktail peanuts, raisins, walnuts, minimarshmallows, mini m & m's, diced chewy caramels and the list goes on... After stirring in your chosen addition, drop mixture by heaping teaspoonfuls onto wax paper lined tray, with 1inch in between each mound. When finished, place tray in the freezer for 3 to 5 minutes (no longer). Remove and let sit at room temperature until completely set. Store in an airtight tin, separated by sheets of wax paper.
- Chocolate Variation and Temperature Guide
- Beginners should stick to working with the darker chocolates (semisweet, bittersweet and dark sweet). The lighter chocolates (milk and white chocolate) are more heat sensitive because of the milk solids.
- If you feel more confident using a chocolate thermometer, purchase a mercury thermometer specifically designed for chocolate. When melting the initial bulk of chocolate, don't allow the temperature to rise above 118F. At 115F, it's the right time to remove the bowl from heat and stir in remaining chopped chocolate. After stirring until smooth, check temperature. The darker chocolates should be cooled to 90F to be in proper condition after setting. Lighter chocolates should be cooled to 86F. Keep stirring briskly until desired temperature is reached, then chocolate is ready to work with as directed in your given recipe.
DARK CHOCOLATE CARAMEL APPLE CRISP
There's a good reason why comforting apple crisp is deemed a classic. Nothing else comes close to its warm flavor and deep deliciousness, until now! Our chocolate apple crumble gives an irresistible twist to the all-time favorite and is perfect for fall. Imagine warm apple with caramel and chocolate, and now serve it up in your own home. This chocolate apple crisp is guaranteed to take the lead when it comes to fall dessert favorites.
Provided by Arlene Cummings
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray a 9x13 inch glass baking dish with cooking spay.
- Place apples in baking dish and sprinkle with the flour and cinnamon. Mix well, making sure all the apples are coated. Sprinkle the chopped caramels evenly over the apples.
- In a large bowl, using fork, mix cookie mix and melted butter until crumbly. Mix in walnuts and the chocolate chips. Sprinkle over apple mixture.
- Bake uncovered 30 to 40 minutes or until top is golden brown and bubbling.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE DIPPED APPLES
Granny Smith apples are dipped in chocolate and rolled in candy or nuts. Use your favorite chocolate for this recipe, dark milk or white. This is good to make with children close to Halloween or anytime.
Provided by CANDYPEACHESCHIC
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 4
Steps:
- Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside.
- Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.
Nutrition Facts : Calories 588.5 calories, Carbohydrate 73.3 g, Cholesterol 1.5 mg, Fat 34.6 g, Fiber 9.3 g, Protein 8.9 g, SaturatedFat 17.9 g, Sodium 66.8 mg, Sugar 62.6 g
EASY APPLE CRISP WITH HONEY
This apple crisp is very easy to make and tastes so good! Works best with Granny Smith or Golden Delicious apples. Serve warm with ice cream.
Provided by J.H.
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Evenly spread the apple slices in the prepared dish. In a small bowl, mix the lemon juice and water, and pour over the apples. Drizzle apples with honey, and sprinkle with cinnamon.
- In a bowl, mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples.
- Bake 25 minutes in the preheated oven, until apples are tender and topping is lightly browned.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 60.7 g, Cholesterol 15.3 mg, Fat 6.5 g, Fiber 2.8 g, Protein 2.5 g, SaturatedFat 3.8 g, Sodium 49 mg, Sugar 44 g
HONEY APPLE CRISP
Easy to make & delicious too. A little healthier than your typical recipe that uses white sugar. (Recipe adapted from "Out of the Sugar Rut" by Joanie Huggins.)
Provided by Tinkerbell_16
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Put apples in a greased/buttered shallow pan or baking dish.
- Combine remaining ingredients and mix to a crumbly consistency - sprinkle crumb mix over apples.
- Bake at 375 degrees for approximately 30 minutes or until apples are tender.
- Serve warm with vanilla ice cream.
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