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In the Oven: Pecan and Almond Chocolate Toffee

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Time to get out your candy thermometers, bakers — toffee is next up on the schedule! Posting date is April 21.

Pecan and Almond Chocolate Toffee
Author: Matt Lewis & Renato Poliafito
Serves: 1.5 pounds
Ingredients
  • 1 cup sliced almonds
  • 1 cup toasted pecans
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
  • 1 cup sugar
  • 5 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 4 ounces milk chocolate, coarsely chopped
Instructions
  1. Butter a 9-by-13-by-2-inch glass or metal baking pan (do not use nonstick spray).
  2. In the bowl of a food processor, pulse the almonds until they are a fine powder. Place the powdered almonds in a small bowl and set aside. In the same food processor bowl, pulse the pecans for just 1 or 2 seconds, or until they are coarsely chopped but not powdered. Set aside.
  3. Put the butter in a medium pan over low heat. When the butter is halfway melted, add the sugar and 1 tablespoon water and cook over low heat, stirring very gently with a silicone or rubber spatula, until completely combined. Clip a candy thermometer onto the side of the pan, turn the heat up to medium high, and wait for the mixture to reach 300 degrees F., about 15 minutes. The mixture will start to bubble and turn brown. If the browning seems uneven, swirl the pan during the cooking process but do not stir.
  4. Meanwhile, toss the dark and milk chocolate pieces together.
  5. When the mixture reaches 300 degrees F., remove the pan from the heat and remove the candy thermometer. Stir in the pecan pieces and pour the mixture into the prepared pan. After the mixture has evened out in the pan, wait 1 minute, then sprinkle the chocolate pieces all over the toffee. Wait about 3 minutes for the chocolate to melt, then use an offset spatula to spread the chocolate into an even layer. Sprinkle the almond powder over the melted chocolate, then carefully put the whole pan in the freezer for about 30 minutes.
  6. Remove the pan from the freezer and break the toffee into pieces with a sharp knife. Store the toffee, between layers of parchment, in an airtight container at cool room temperature.
  7. The toffee will keep for up to 5 days.

 

In the Oven: Vanilla Marshmallows

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Next up on the baking schedule: vanilla marshmallows! Posting date is February 25.

Vanilla Marshmallows
Author: Matt Lewis & Renato Poliafito
Serves: 48 marshmallows
Ingredients
  • 12 sheets gelatin
  • 2 cups sugar
  • 1 cup light corn syrup
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • ½ cup sifted confectioners’ sugar, plus more for dusting
Instructions
  1. Grease a 9-by-13-by-2-inch pan with vegetable shortening: Dab a little bit of shortening on a paper towel and rub it into the sides and bottom of the pan. Set aside.
  2. Put the gelatin sheets in a medium or large heatproof bowl, fill the bowl with very cold water, and set aside; add a few ice cubes to keep the water cold.
  3. In a medium saucepan, gently stir together the sugar, ½ cup of the corn syrup, and ½ cup water. Be careful not to splash the ingredients onto the sides of the pan. Put the saucepan over medium-high heat and clip a candy thermometer to the side of the saucepan.
  4. Fill a medium saucepan halfway with water and place on the stove over medium-low heat.
  5. Put the remaining ½ cup corn syrup in the bowl of an electric mixer fitted with the whisk attachment. Set aside.
  6. Return to the saucepan of water and check the temperature. When the temperature reaches 220 degrees F., drain the water from the bowl of gelatin and give the gelatin sheets a quick wringing out. Place the bowl of gelatin over the saucepan of simmering water and stir the gelatin sheets with a heatproof spatula until the gelatin is completely melted. Remove the bowl from the pan.
  7. Turn the mixer on low speed and slowly pour the melted gelatin into the corn syrup. Keep the mixer on low.
  8. Bring the sugar mixture to the soft ball stage on the candy thermometer (235 to 240 degrees F.), then remove from the heat. Take out the candy thermometer. Turn the mixer up to medium for 1 minute, then slowly pour the sugar mixture into the gelatin mixture. When all of the sugar mixture has been added, turn the mixer to medium-high and beat for about 5 minutes. The marshmallow mixture will begin to turn white and fluffy. Add the vanilla and salt and turn the mixer up to its highest setting for another minute.
  9. Working very quickly, pour the marshmallows into the prepared pan. Use an offset spatula to spread out the mixture evenly. Sprinkle with a bit of sifted confectioners’ sugar and let sit for about 6 hours.
  10. Use a knife to loosen the marshmallow from the edges of the pan, and use your hands to pull the marshmallow (it will come out in one gigantic piece) out of the pan and onto a flat surface lightly dusted with confectioners’ sugar. Place the ½ cup confectioners’ sugar in a small bowl.
  11. Use a chef’s knife to cut the marshmallows into a 6-by-8 grid. Roll each marshmallow in confectioners’ sugar. The marshmallows will keep in an airtight container for up to 1 week. Serve with hot chocolate or eat as is.

 

In the Oven: A Trio of Truffles

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Make one, two, or all three kinds! Posting date is November 19.

Honey and Dark Chocolate Truffles
Author: Matt Lewis & Renato Poliafito
Serves: 18 truffles
Ingredients
  • For the truffle center
  • 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 1 cup heavy cream
  • 1⁄4 cup honey
  • 1 teaspoon espresso powder
  • For the truffle coating
  • 1⁄4 cup confectioners’ sugar, sifted
  • Tempered Dark Chocolate (see page 173)
Instructions
Make the truffle centers
  1. Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
  2. In a medium-sized, heavy-bottomed saucepan, stir together the cream, honey, and espresso powder. Heat the mixture just to a boil.
  3. Remove the saucepan from the heat, and pour the cream mixture through the sieve directly over the chocolate. Let the cream sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
  4. Line a baking sheet with parchment paper.
  5. Scoop the truffles with a small melon baller or tablespoon, and drop onto the parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
  1. Spread out the confectioners’ sugar on a small plate.
  2. Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the sugar and roll to coat. Put the sugar-coated truffles on the baking sheet to set.
Notes
[i]How to store:[/i] Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.

 

Milk Chocolate and Almond Truffles
Author: Matt Lewis & Renato Poliafito
Serves: 15 truffles
Ingredients
  • For the truffle center
  • 8 ounces milk chocolate, coarsely chopped
  • 3⁄4 cup heavy cream
  • 1⁄4 cup sliced almonds, toasted
  • 1 teaspoon almond extract or 1 teaspoon Amaretto liqueur
  • For the truffle coating
  • 1⁄4 cup sliced almonds, toasted and coarsely chopped
  • Tempered Milk Chocolate (see page 173)
Instructions
Make the truffle centers
  1. Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
  2. In a medium-sized, heavy-bottomed saucepan, heat the cream just to a boil. Add the almonds, cover the saucepan, and turn the heat down to simmer. Simmer the almonds in the covered saucepan for 20 minutes.
  3. Remove the saucepan from the heat, and pour the cream through the sieve directly over the chocolate. Let the mixture sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Add the almond extract or liqueur and stir to combine. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
  4. Line a baking sheet with parchment paper.
  5. Scoop the truffles with a small melon baller or tablespoon, and drop onto parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
  1. Place the almonds on a large plate.
  2. Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the almonds and turn to coat with almond pieces. Put the almond-coated truffles on the baking sheet to set.
Notes
[i]How to store:[/i] Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.

 

Chocolate Raspberry Truffles
Author: Matt Lewis & Renato Poliafito
Serves: 15 truffles
Ingredients
  • For the truffle center
  • 11⁄2 cups frozen raspberries
  • 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 3⁄4 cup heavy cream
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter, softened
  • For the truffle coating
  • 1⁄4 cup red sanding sugar
  • Tempered Dark Chocolate (see page 173)
Instructions
Make the truffle centers
  1. Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
  2. In a medium-sized, heavy-bottomed saucepan, stir together the cream, honey, and raspberry puree. Heat the mixture just to a boil.
  3. Remove the saucepan from the heat, and pour the cream mixture through the sieve directly over the chocolate. Let the mixture sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Add the butter and stir until combined. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
  4. Line a baking sheet with parchment.
  5. Scoop the truffles with a small melon baller or tablespoon, and drop onto the parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
  1. Spread out the sanding sugar on a small plate.
  2. Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the sugar and roll to coat. Put the sugar-coated truffles on the baking sheet to set.
Notes
[i]How to store:[/i] Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.