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Chocolate Dipped
Apricots
 
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TGI Fudge
T.G.I. Fudge has the best old fashioned Gourmet Chocolates and Gourmet Candy. The Fudge is of the highest quality. We carry Milk Chocolate, Vanilla, Dark Chocolate, Maple, Peanut Butter and more. Fudge
Chocolate
covered Coffee beans
Ingredients:
1 cup 100% Brazilian Dark Roast, whole beans
4 oz. milk chocolate (pieces)
3 tbsp cocoa
Preheat oven to 350º F. Place coffee beans on baking pan
and roast for 8 to 10 minutes. Removed and let cool. In
double boiler, melt chocolate until very creamy. Add
coffee beans and stir until completely coated. Remove
with slotted spoon allowing excess chocolate to drip off
and place beans on waxed paper so they do not stick
together. Once the coffee beans have cooled sufficiently,
but the chocolate is still a little soft,
roll the beans in your hands to form round balls. Roll
each one in cocoa and set aside until chocolate has
hardened.
Makes about 1 1/2 cups.
Coffee Ice Cream with Espresso
Brittle Swirl
2 cups
heavy cream
2 cups milk
1/2 cup coffee beans, roasted for 10 minutes at
400°F and crushed
8 egg yolks
3/4 cup sugar
yeilds about 1 quart
1 recipe Espresso Brittle (below)
1 cup sugar
1/4 cup water
2 Tbsp espresso beans, crushed with a rolling pin
or
chopped in a food processor to medium-fine crumbs
1 oz. (2 Tbs.) butter
Pinch salt
Line a baking sheet with kitchen parchment
and spray
the parchment with nonstick cooking spray or grease it
lightly.
In a medium heavy-based saucepan, combine the sugar and
water.
Heat over high heat, swirling the pot occasionally (don't
stir it) for
even color, until it turns light amber. Add the crushed
espresso
beans (don't worry if the sugar seems to foam), swirl
them around
in the caramel, and continue to cook until the caramel
turns brown.
Remove the pan from the heat.
Carefully whisk in the butter and salt (the butter will
sputter).
Immediately pour the brittle onto the prepared baking
sheet, quickly
tilting the baking sheet to get the brittle to flow into
a thin layer
(be careful -- the brittle is very hot). As it cools and
slows down, use a
metal spatula to spread it into an even thinner layer.
Let cool.
Chop two-thirds of the cooled brittle into small pieces
by sealing it in
a plastic bag and smashing it with a mallet or rolling
pin. Sift the
crumbs in a strainer if you don't want the powder. Break
the remaining
brittle into shards and use them to garnish bowls of the
ice cream.
Yield: about 1 cup
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