Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

ONE GOOD RECIPE [Derived Headline]

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

ONE GOOD RECIPE [Derived Headline]

Article excerpt

DARK CHOCOLATE-DIPPED ALMOND COCONUT BARSPG tested

The message inside the cover of the new "Hand-Crafted Candy Bars" by Susie Norris and Susan Heeger says it all: "Be happy. Eat candy." The former pastry chef and the newspaper feature writer help you remake the favorite candy bars of your youth. I tested these Almond Joy-inspired ones and they are absolutely delicious.

1 cup whole almonds

3/4 cup powdered sugar, sifted

2 tablespoons heavy cream

2 cups sweetened, shredded coconut

1/2 teaspoon salt

1 batch tempered dark chocolate (follows)

2 tablespoons unsweetened cocoa powder, for decoration

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.

Place the almonds on 1 baking sheet and bake 10 to 15 minutes, until they are aromatic and lightly brown.

In a medium bowl, combine the powdered sugar and cream with a rubber spatula or wooden spoon until you have a paste. Stir in the coconut and salt. Shape into 2- inch, firmly packed logs, each with a slightly flattened top; put the logs on the second baking sheet. Put 2 almonds on top of each log and push them gently but firmly in the coconut mixture. Refrigerate about 20 minutes.

Remove logs from refrigerator. Have tempered chocolate at 90 degrees. Dip each log into the chocolate. Use two dinner forks or chocolate dipping forks to fish out the log. Shake the logs carefully with the forks until excess chocolate drips off, then slide them onto the baking sheet originally used to toast the nuts, after brushing it off or relining with parchment paper. Using a sifter or tea strainer, dust each bar with a little cocoa powder while the chocolate is still moist, Let the chocolate set at room temperature or refrigerate about 10 minutes. …

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