Assorted Chocolate Candies Recipe

Assorted Chocolate Candies Recipe

Ingredients:

24 oz of white or milk chocolate (semisweet); chopped
50 pcs of two-layered candied cups (small)

For the Fillings:
Peanut butter (creamy)
Marshmallow fluffs
Raspberry jam or preserves
Hazelnuts; toasted
Liqueur-nut mixture*
Caramel-praline mixture**

For Liqueur-Nut:
1/2 c of nuts; chopped finely
1/4 c of Irish Creme (Bailey’s)

For Caramel-Praline:
20 pcs of caramels
1/4 c of heavy cream
1/2 c of nuts; chopped

Instructions:

*Liqueur-nut mixture: Combine nuts and Bailey’s. Place inside the freezer till needed. Once filling the (candy) cups, float the nuts atop the liqueur.

**Caramel-Praline mixture: Melt the caramels with the cream on a bain-marie. Add nuts; stir. Let it cool.

Melt half (22 oz) of chocolates on a bain-marie; stir constantly until melted and reads 110-120 degrees F on sugar thermometer. Take saucepan out from the heat then add the (other half) chocolates; stir.

Stir thoroughly until the temperature reaches (86-91 degrees F) for the semisweet and (84-88 degrees F) for the white. Brush softened chocolate on the insides of (candy) cups or shells, with (pastry) brush. Place the cups inside the freezer at about ten mins.

Take the cups out from the freezer. Fill 3/4 spoon of preserves, hazelnut, marshmallow, peanut butter and the two mixtures. Heat the chocolates again till it reads 88-90 degrees F.

Use a clean and dry spoon to drop chocolates over the fillings then evenly spread and coat onto the edges, making its top completely covered. Place inside the freezer at about ten minutes then place inside an airtight jar; store inside the refrigerator.

>> Assorted Chocolate Candies Recipe