Quilt-Free Fruited Truffles

It appears as if I never do any baking.  The fact is I don't produce enough baked goodies to become good at it.  I try.  But, another reason you don't see many decadent treats on this blog is because I'll  have to eat them.  Someone has to do it! 

Last week my first Christmas cookies slid out of the oven.  They're gone!   I followed a recipe from a book I just finished, "The Christmas Cookie Club", by Ann Pearlman.  It's worth the read.  Instead of shelving it, I chose to make a few of the cookies, the molasses ginger crisps (they were amazing) and the fruited candies (similar to my amaretto balls, but without the guilt).  I changed some of the ingredients (of course) and this is what I came up with.  Enjoy!

Ingredients:

1 cup each of raisins, dates and prunes.  (I used 3/4 cup golden raisins and 1/4 cup regular raisins...I ran out)

1 cup walnuts or pecans (I used walnuts)

1/2 cup crystallized ginger

1 Tbsp amaretto

For rolling, I used confectioners sugar and  cocoa.

In a food processor, combine the fruit, nuts and ginger.  Pulse until well blended and the mixture comes together (in a big clump)  Add the amaretto (optional) and pulse to mix in.  With wet hands make walnut size balls.  Roll into the topping of sugar or cocoa.  Refrigerate for later.  Makes approximately 36.

NOTE: If you or children are allergic, you may want to try crushed vanilla wafers instead of nuts!

White Chocolate Apricot Bark Candy

My love affair with chocolate has come to a bitter end...at least for a while!  I decided to use up the white chocolate.  After using most of the 1 lb. bag on some chocolate covered strawberries,  I created more bark that would satisfy my father's sweet tooth.  His favorite is milk or white chocolate while my mother dives into the dark.  When it comes to chocolate I definitely take after my mom.

So, in all fairness I made bark candy with roasted almonds and diced dried apricots.  It was a nice change but I'll go with the extra dark chocolate every time.  I used the same method.  Melt the chocolate , add the nuts and fruit, and pour onto a waxed paper lined pan.  Spread to desired thickness and refrigerate until firm.  Take it out, break it up and eat it or give it away!

After a brief respite from MOST sweets (not all), I'll be eager to try more bark and biscotti variations.  Any requests?

Chocolate Blueberry Almond Bark Candy

As promised, I saved "the best" for last.  The last of the chocoley chocolate that is!  This company was kind enough to send me a review package of their finest chocolate products.  So, I proceeded to test them.  I have to say, it was some of the best tasting ever.  I set out to prove that chocolate goes with and in everything!  Of course, I tried chocolate covered strawberries, chicken mole and a new favorite, chocolate blueberry biscotti! 

Extra dark chocolate covered berries

Chocolate chicken mole

The best blueberry chocolate biscotti!

But, the best, by unanimous decision was the chocolate blueberry almond bark that I made for a Mother's Day treat.  It brought smiles and wide eyes to everyone who tried it.



Mom with her blueberry chocolate candy...all smiles!


I'm even seriously considering packaging it for sale.  Yes, it was that good!

Not photogenic but delicious!

The candy making was relatively simple.  I used Chocoley Bada Bing Bada Boom dark chocolate melts.  One batch consisted of:

2 cups chocolate melts

3/4 cup chopped unsalted roasted almonds

3/4 cup dried blueberry flavored cranberries

The great thing about Chocoley Chocolate company is that their website was extremely helpful with different recipes and candy making techniques.  I'm new at candy making so each visit to the website was a revelation!  Back to the bark!

Using a microwave and "safe" container, microwave the chocolate for one minute at 50% power.  Remove and stir with a spatula.  Return to the microwave for increments of 15-20 seconds until almost melted stirring each time.

Have a baking sheet covered with waxed paper ready, plus your other ingredients, all two of them.  So simple!  I added the almonds and blueberries to the melted chocolate, stirred and poured the mixture out onto the covered baking sheet.  Work quickly while spreading it to desired thickness.  Place in the refrigerator to cool and harden. Voila!  Remove after hard and break into pieces.

Again, I'd like to thank Chocoley for letting me share their product with my readers...It's been fun and chocolicious!

Remember to get your discount when ordering from their website using the code:WENDYSFAV15.  This offer expires in a few days 5/15/2011.  They also have a free email molding class you can take advantage of.  Link at the bottom.

http://www.chocoley.com/

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www.twitter.com/chocolatesupply

For chocolate molding course

http://chocoley.com/makingcandy/moldingcourse/moldedchocolatecandyclass.htm