Delicately spiced chocolates make a wonderful gift, particularly if they are the initial of the recipient, as is a Dutch custom. You'll find alphabet moulds at many cake decorating and craft stores or online at McCall's (www.mccalls-cakes.com).
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Method
Polish chocolate moulds with soft dry cloth or cotton batting. Set aside.In bowl over saucepan of hot (not boiling) water, melt chocolate until no large pieces remain and instant read thermometer reaches 115°F (46°C).
Place bowl over bowl of cold water; stir until temperature falls to 80°F (27°C).
Return bowl over hot water or place on heating pad; stir until temperature just reaches 88°F (31°C). Hold between 88° to 92°F (31° to 33°C). Stir in pepitas, hot pepper flakes, cinnamon, pepper and vanilla.
Working quickly, spoon tempered chocolate into six 4-inch (10 cm) moulds, filling to top. Tap mould on counter to release air bubbles. With metal spatula, scrape across top to remove excess chocolate; return excess to bowl. Refrigerate just until set and chocolate pulls away from sides of moulds, about 15 minutes.
Turn over and gently press to unmould onto parchment paper– or waxed paper–lined trays. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week.)
Nutritional facts Per piece: about
- Sodium 2 mg
- Protein 6 g
- Calories 242.0
- Total fat 16 g
- Cholesterol 0 mg
- Saturated fat 8 g
- Total carbohydrate 20 g
%RDI
- Iron 21.0
- Folate 3.0
- Calcium 3.0
- Vitamin A 1.0
