Fijis Recipe - CHOW

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Fijis Recipe - CHOW

INGREDIENTS
For the cookie base:

1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting
3/4 cup powdered sugar
1/4 teaspoon fine salt
1/2 teaspoon baking powder
8 tablespoons unsalted butter (1 stick), chilled and cut into small pieces

For the caramel topping:

1 1/2 cups granulated sugar
6 tablespoons water
1/4 teaspoon plus 1/8 teaspoon fine salt
6 tablespoons heavy cream
1 1/2 teaspoons vanilla extract

For tempering the chocolate and assembling the cookies:

Ice
1 1/2 pounds semisweet chocolate couverture, separated into 1 (18-ounce) portion and 1 (6-ounce) portion
1 1/2 cups sweetened, flaked coconut, toasted

INSTRUCTIONS
For the cookie base:

In a small bowl, beat together egg and vanilla extract until the yolk is broken up and evenly combined; set aside.
Combine flour, sugar, salt, and baking powder in the bowl of a food processor fitted with a blade attachment and pulse a few times to aerate and break up any lumps. Add butter and pulse until the mixture looks like sand, about 25 1-second pulses. Add egg mixture and pulse until the dough just forms into a ball, about 25 1-second pulses.
Turn dough out onto a clean work surface and form into a circle, then flatten into a disk. Wrap in plastic and refrigerate for at least 1 hour.
Heat the oven to 375°F and arrange a rack in the middle. Lightly flour a 14-inch piece of parchment paper and place the chilled dough disk on top. Lightly flour the top of the dough disk and roll out to 1/8 inch thick. (Work quickly; the dough will become difficult to roll as it warms up.) Transfer the dough and parchment paper to a baking sheet, cover with another piece of parchment paper, and freeze for 5 minutes.
Peel the parchment paper off the dough and then lightly press it back down onto the surface of the dough (this will prevent the dough from sticking to the parchment as the cookies are cut out). Flip the dough over and remove the other piece of parchment paper. Using a small round cookie cutter about 2 inches in diameter, stamp out as many cookies as possible. Then, using a smaller round cookie cutter about 1 inch in diameter, stamp out the center of each cookie. Reserve the dough centers. Place the cookies 1/4 inch apart on an ungreased baking sheet. (About 28 cookies will fit on 1 sheet.) Bake until the edges are golden brown, about 10 to 12 minutes. Remove to a wire rack to cool completely.
While the cookies are baking, gather the scraps of dough and reserved centers, form them into a flattened disk, and wrap in plastic. Place the disk in the freezer for 5 minutes, then repeat the process until all the cookie dough has been used.


For the caramel topping:

Combine sugar, water, and salt in a small saucepan and bring to a boil over medium heat, stirring once to dissolve the sugar. Continue to boil, swirling the pan occasionally (but not stirring), until the mixture turns a deep amber color, about 15 minutes.
Remove from heat, carefully pour in cream and vanilla (the mixture will bubble up and steam), and stir until evenly combined. Transfer to a heatproof bowl; set aside.


To temper the chocolate:

Prepare an ice water bath by filling a large bowl with 2 inches of cold water and adding 3 to 4 ice cubes; set aside.
Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate couverture in a dry, heatproof bowl. Set the bowl over the saucepan and stir until the chocolate is completely melted and has reached 118°F. (Make sure the chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate will no longer be usable.)
Remove the bowl from the saucepan. Add the remaining 6 ounces chocolate and stir until all the chocolate has melted and the temperature has cooled to 80°F. To speed up the cooling process—but only after all of the chocolate has melted—place the bowl over the reserved ice water bath.
Return the bowl of chocolate to the saucepan and stir until the chocolate reaches 88°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87°F and 89°F. (The chocolate must remain in this temperature range while dipping the cookies or it will not set properly.) Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.
To test if the chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 88°F.)


To assemble the cookies:

Line 2 baking sheets with parchment paper; set aside.
Pick up a cookie by the outer edge. Dip only the flat bottom into the chocolate, then scrape the bottom against the edge of the bowl to remove any excess chocolate. Set on one of the prepared baking sheets, chocolate side down, and repeat with the remaining cookies. Let sit at room temperature until completely set, about 10 minutes, or freeze for 5 minutes. (While the chocolate is setting, and during the caramel-dipping process, remember to keep the bowl of melted chocolate in temper at 87°F to 89°F for the final cookie dipping.)
Meanwhile, make sure the caramel is the right consistency for dipping; it should be warm to the touch and still pourable like syrup but not so hot that it will burn your fingers. If it’s too stiff, warm it up for 2 to 3 minutes over low heat while stirring.
Place the toasted coconut in a medium bowl.
When the chocolate on the cookies is set, flip the cookies chocolate side up. Pick up a cookie by the outer edge and dip the top into the caramel, letting any excess drip off and making sure the center hole is free of caramel, then immediately dip the caramel side into the toasted coconut. Set the cookie back on the baking sheet coconut side up and repeat with the remaining cookies.
Place about 1 cup of the tempered chocolate in a resealable plastic bag, preferably a strong freezer bag. Cut an 1/8-inch opening in the corner of the bag and drizzle chocolate over the cookies in a zigzag pattern. Let the chocolate and caramel completely set before eating, about 20 minutes. Store in an airtight container at room temperature for 1 week or in the freezer for up to 1 month.

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Chocolate-Dipped Salted Caramels Recipe - CHOW

Photos Courtesy of CHOW.com

Chocolate-Dipped Salted Caramels Recipe - CHOW

INGREDIENTS

1 1/2 cups heavy cream
1 1/3 cups granulated sugar
1/2 cup light corn syrup
1/2 cup packed dark brown sugar
6 tablespoons unsalted butter (3/4 stick), cut into pieces and at room temperature, plus more for coating the pan
2 teaspoons vanilla extract
3 1/2 teaspoons fleur de sel or other coarse sea salt
1 1/2 pounds (24 ounces) bittersweet chocolate, coarsely chopped

INSTRUCTIONS

Coat an 8-by-8-inch baking dish with butter. Cut a piece of parchment paper—it should be a little less than 8 inches wide and long enough so that it rides over two sides of the dish when pressed into it. Press the parchment paper flat into the baking dish, creasing the paper at the corners. Coat the parchment-lined pan with more butter and place it on a wire rack.

Place the cream in a large, heavy-bottomed saucepan over medium-high heat and bring to a boil, about 3 minutes. Stir in the sugar, corn syrup, and brown sugar and return to a boil, stirring constantly with a wooden spoon until the sugars have dissolved, about 3 minutes. Reduce the heat to medium and keep the mixture at a gently rolling boil, stirring occasionally, until it reaches 255°F on an instant-read thermometer, about 20 to 25 minutes. (It will reach 225°F very quickly but then very slowly rise toward 255°F.)

Remove the pan from heat, add the butter, vanilla, and 2 1/2 teaspoons of the fleur de sel, and stir until the butter has melted and the mixture is combined. Pour into the prepared dish and let cool until the surface of the caramel is set and the dish is only slightly warm, about 1 hour.

Place the dish in the freezer until the caramel is just firm, about 15 to 20 minutes (do not let it freeze for too long). Run a knife along the edges of the caramel. Using the exposed edges of parchment paper, pull the caramel slab from the pan, flip it over onto a work surface, and remove the parchment. Sprinkle with the remaining 1 teaspoon fleur de sel and press gently so that the salt adheres to the caramel. Cut into 3/4-inch squares. Line a baking sheet with parchment paper. Transfer all of the caramels to the baking sheet (making sure they don’t touch) and place in the refrigerator to harden again.

Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off the heat. Place 18 ounces of the chocolate in a dry, heatproof bowl. Set the bowl over the saucepan and, using a rubber spatula, stir until the chocolate has completely melted and has reached 118°F. (Make sure the chocolate does not come into contact with any water or exceed 120°F.)

Remove the bowl from the saucepan. Add the remaining 6 ounces chocolate and stir until all of the chocolate has melted and the temperature has cooled to 80°F. (To speed this step up, you can place the bowl of chocolate over a bowl of ice water—but only once all of the chocolate has melted.)

Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 88°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87°F and 89°F. (The chocolate must remain in this temperature range while dipping the caramels or it will not set properly.) Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.

To test if the chocolate is properly tempered, spread a thin layer on a piece of parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 88°F.)

Line a second baking sheet with parchment paper. Remove the caramels from the refrigerator. Drop a caramel into the chocolate and, using a dinner fork, turn it to coat. Lift it out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.

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Chocolate Caramel Apples with Salted Pretzels

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Chocolate Caramel Apples with Salted Pretzels Recipe - CHOW

INGREDIENTS
For the apples:

* 8 large Granny Smith apples, at room temperature
* Bittersweet Chocolate Ganache
* 8 craft sticks or chopsticks

For the coating:

* 3 cups crushed salted pretzel twists
* 1 3/4 cups heavy cream
* 2 cups packed light brown sugar
* 3/4 cup dark corn syrup
* 2 tablespoons unsalted butter (1/4 stick)
* 2 teaspoons kosher salt

INSTRUCTIONS
For the apples:

1. Wash the apples under hot water to get off any wax coating, then dry thoroughly. Starting on the bottom, core the apples with the smaller scoop of a melon baller. Reserve the bottom “plugs” of the apples. Continue coring up to the top inch of the apples (you just want all the seeds removed). Line a baking sheet with parchment paper, and set aside.
2. Stuff the apples with about 2 tablespoons of the ganache, then close with the reserved apple plugs to seal. Push the sticks through the stem ends of the apples, and set the apples on the baking sheet.


For the coating:

1. Place the pretzels in a shallow dish; set aside. Prepare an ice water bath by filling a bowl halfway with ice and water.
2. Combine remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until mixture registers 250°F on a candy thermometer, about 10 minutes. Immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. Stir until stiff caramel from the bottom is incorporated into the warm caramel on top. Remove from the water bath.
3. Dip apples one at a time into the caramel, rotating once to coat 3/4 of the way up the sides. Lift each apple straight up from the caramel, letting the excess drip back into the pot until the drips have slowed, about 10 to 15 seconds.
4. Roll the apple in the pretzels, and hold upright for 10 to 15 seconds. Place on the prepared baking sheet and repeat with the remaining apples. (If the caramel gets too hard to coat the apples well, set the pan over low heat and rewarm, stirring constantly, until the caramel is loose and pourable.)
5. Refrigerate the apples until set, at least 10 minutes. The apples can be made and stored in the refrigerator up to 1 day in advance.


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Chocolate-Dipped Salted Caramels

Photo Courtesy of CHOW.com

Chocolate-Dipped Salted Caramels Recipe - CHOW
INGREDIENTS

* 1 1/2 cups heavy cream
* 1 1/3 cups granulated sugar
* 1/2 cup light corn syrup
* 1/2 cup packed dark brown sugar
* 6 tablespoons unsalted butter (3/4 stick), cut into pieces and at room temperature, plus more for coating the pan
* 2 teaspoons vanilla extract
* 3 1/2 teaspoons fleur de sel or other coarse sea salt
* 1 1/2 pounds (24 ounces) bittersweet chocolate, coarsely chopped

INSTRUCTIONS

1. Coat an 8-by-8-inch baking dish with butter. Cut a piece of parchment paper—it should be a little less than 8 inches wide and long enough so that it rides over two sides of the dish when pressed into it. Press the parchment paper flat into the baking dish, creasing the paper at the corners. Coat the parchment-lined pan with more butter and place it on a wire rack.
2. Place the cream in a large, heavy-bottomed saucepan over medium-high heat and bring to a boil, about 3 minutes. Stir in the sugar, corn syrup, and brown sugar and return to a boil, stirring constantly with a wooden spoon until the sugars have dissolved, about 3 minutes. Reduce the heat to medium and keep the mixture at a gently rolling boil, stirring occasionally, until it reaches 255°F on an instant-read thermometer, about 20 to 25 minutes. (It will reach 225°F very quickly but then very slowly rise toward 255°F.)
3. Remove the pan from heat, add the butter, vanilla, and 2 1/2 teaspoons of the fleur de sel, and stir until the butter has melted and the mixture is combined. Pour into the prepared dish and let cool until the surface of the caramel is set and the dish is only slightly warm, about 1 hour.
4. Place the dish in the freezer until the caramel is just firm, about 15 to 20 minutes (do not let it freeze for too long). Run a knife along the edges of the caramel. Using the exposed edges of parchment paper, pull the caramel slab from the pan, flip it over onto a work surface, and remove the parchment. Sprinkle with the remaining 1 teaspoon fleur de sel and press gently so that the salt adheres to the caramel. Cut into 3/4-inch squares. Line a baking sheet with parchment paper. Transfer all of the caramels to the baking sheet (making sure they don’t touch) and place in the refrigerator to harden again.
5. Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off the heat. Place 18 ounces of the chocolate in a dry, heatproof bowl. Set the bowl over the saucepan and, using a rubber spatula, stir until the chocolate has completely melted and has reached 118°F. (Make sure the chocolate does not come into contact with any water or exceed 120°F.)
6. Remove the bowl from the saucepan. Add the remaining 6 ounces chocolate and stir until all of the chocolate has melted and the temperature has cooled to 80°F. (To speed this step up, you can place the bowl of chocolate over a bowl of ice water—but only once all of the chocolate has melted.)
7. Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 88°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87°F and 89°F. (The chocolate must remain in this temperature range while dipping the caramels or it will not set properly.) Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.
8. To test if the chocolate is properly tempered, spread a thin layer on a piece of parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 88°F.)
9. Line a second baking sheet with parchment paper. Remove the caramels from the refrigerator. Drop a caramel into the chocolate and, using a dinner fork, turn it to coat. Lift it out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate. Place the coated caramel on the empty baking sheet. Repeat with the remaining caramels, using the first baking sheet when the second sheet is full and making sure the caramels do not touch. Let sit until the chocolate sets. Store in an airtight container in the refrigerator for up to 2 weeks.

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