assorted chocolate candies
Assorted Chocolate Candies Source: The Wichita Eagle - 12/13/00 24 ounces (about 4 cups) semisweet milk or white chocolate 50 small two-layer candy cups Fillings Raspberry preserve...
Ingredients
- 24ounce(about 4 cups) semisweet milk or white chocolate
- 50small two-layer candy cups
Directions
- 1
Assorted Chocolate Candies Source: The Wichita Eagle - 12/13/00 24 ounces (about 4 cups) semisweet milk or white chocolate 50 small two-laye
- 2
Heat half of chocolate in top of double boiler until it melts and reaches a temperature of 110 to 120 degrees F
- 3
Remove saucepan with chocolate from heat and stir in remaining chocolate
- 4
Stir chocolate frequently until it reaches a temperature of 86 to 91 degrees F for semisweet chocolate, 84 to 88 degrees F for milk and whit
- 5
Using a small pastry brush, paint inside of candy cups with melted chocolate
- 6
Place cups in freezer for 10 minutes
- 7
Remove cups from freezer
- 8
Using a spoon, fill cups three-fourths full with raspberry preserves, marshmallow fluff topped with a toasted hazelnut and other fillings