Friday, September 16, 2011

Daring bakers challenge august: candylicious

Oh dear, way to late in posting this message. Why? I've been to busy with stocking up my produce. Every night untill late I've been cooking and canning. Almost like a squirrel, getting my own winter stock.
But if I didn't, all my delicious home grown food went bad, so this is late, but with good reason.

And then for the daring bakers challenge. We were dared by Lisa of Parsley, Sage, Desserts and Line Drives and Mandy of What the fruitcake to make two sorts of candies. One of them had to contain chocolate. I love this challenge for sure.
I thought about it and made the choice to make a lavender bonbon and a toffee lollipop.
They were both delicious, although because of the warm weather the lollipops were soft.
The recipe from the lollipops came from: zelf snoep maken from Francis van Arkel.

The recipes:
Lavender bonbons
- 6 ounce (200 gram) white chocolate;
- 2 ounce (60 gram) pure chocolate (70 % cacoa)
- 1/4 cup (60 mL) cream;
- 4 sprigs of lavender;
- 1 tablespoon mascarpone
- 2 tablespoons of butter;
- sugar;
- 1 mold for chocolate bonbons

Melt 4 ounce of the white chocolate (about 150 grams) au-bain-marie. You can also use the microwave for melting the chocolate. Poor the chocolate in the mold and keep the mold in the refrigerator for about 1 minute. Poor the chocolate out (you should see a layer of chocolate in the mold). Put it in the refrigerator for about 15 minutes.
Meanwhile bring the cream, mascarpone and butter to a boil and turn of the gas. Put in the lavender sprigs for 10 minutes. Sieve the mixture and mix in the pure chocolate until it dissolves.
Get the mold and poor the lavendermixture in the mold. Don't fill the holes in the mold. You should left enough space so you can put a layer of white chocolate above the lavenderganache.
Put this in the refrigerator until fully set, about 1 hour.
Melt the rest of the white chocolate and poor it on the ganache. Let it stand for another 30 minutes to set.
Make lavendersugar by crushing the last sprig of lavender between the sugar. It should colour slightly purple.
Get the chocolate out of the mold and sprinkle the sugar on top. Put a lavender flower on top for the final touch.

Toffee lollipops
- 150 gram brown sugar;
- 150 gram sugarsyrup;
- 40 gram butter;
- 2 tablespoons water;
- lollipop sticks.

Mix the sugar, syrup, butter and water in a small saucepan and bring it to a boil. Let it boil for about 7 - 8 minutes. When you put a drup of this mixtuere in cold water and it hardens immediately, the mixture is ok.
Use a baking mat and poor the liquid on it.
 Stir the mixture with a spatula until it becomes a firm mass. Mold it to a long thick strip. Cut with a wet and very sharp knife rectangles from the strip. Put the rectangle on a lollipop stick and let it harden for about 1 hour.

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