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Recipe1M+
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Celebration of bitter flavors — chocolate, coffee, greens, amaro
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Grade A bourbon vanilla beans for custards, ice cream, extracts
Cascading chocolate fountain — strawberries, marshmallows, party
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Celebration of bitter flavors — chocolate, coffee, greens, amaro
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Grade A bourbon vanilla beans for custards, ice cream, extracts
Cascading chocolate fountain — strawberries, marshmallows, party
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in a food processor, process the crumbled wafers, pecans and chocolate chips until ground to a powder. add 3/4 cup of the confectioners sugar and the cocoa powder. process until evenly incorporated. with the motor running, add the corn syrup and bourbon through the feed tube. process until just well blended. let mixture stand for 5 to 10 minutes to firm up slightly. with kitchen gloves on or lightly greased hands, shape mixture into 1 balls and place on waxed paper. spread the remaining 1/2 cup confectioners sugar in a shallow bowl. roll balls in sugar until evenly coated and place back on waxed paper. the balls may need a second roll in confectioners sugar as the sugar gets soaked up. let the balls air dry a little, then place in an airtight container to mellow (or get drunk, if you will). this recipe usually makes around 3-1/2 dozen balls and will keep in the refrigerator for two weeks and in the freezer for a month. they can be served on a platter with other christmas goodies or given as gifts. i like to put them in individual paper confection cups.