4.13.2009

Chocolate Toadstools


Chocolate Toadstools
Chocolate truffle-filled toadstools.

Ever since our recent mushroom hunting expedition, I've been dreaming up woodland inspired sugar crafts. These chocolate truffle toadstools were my first experience with candy molds, and aside from a few decorative mishaps (drippy dots), they turned out exactly how I had guessed - too easy to be so cute. They're like the magic mushrooms in Mario Brothers. 1-UP!



Kitchen Notes:

For less than $2, I ordered a 3-D mushroom candy mold like this one.

To melt the white chocolate and candy wafers, you need a double boiler. If you don't have one, you can do it my way by placing a glass mixing bowl over a pan of simmering water. Make sure the water doesn't touch the lower exterior of the bowl - you just want the steam to melt the chocolate. Pour candy into glass bowl, and whisk frequently, until chocolate is completely melted and shiny.

To make the mushroom cap shell, I used red Merckens Candy Wafers. I chose Merckens instead of dyeing white chocolate with red food coloring, because colorants tend to change the consistency of the chocolate and jeopardize the taste.

On my first try, I made just solid candy mushrooms. But the melted candy wafers leave something to be desired, taste-wise. If I'm going to eat candy, I want it to be good quality, and I think candy wafers should be used solely for decorative purposes. They don't taste bad, but they're essentially just vegetable oil, milk and sugar. I wanted chocolate. To achieve a smooth red shell and a rich chocolaty taste, I decided to incorporate a truffle filling with high-quality semi-sweet chocolate.

Recipe:

For this project, you'll make four different mushroom components: white chocolate stems, chocolate ganache truffle filling, red mushroom cap shell, and additional melted white chocolate for mushroom dots and "glue."


Chocolate Truffle Ganache:
  1. Place 3 oz. of semisweet chocolate in a medium bowl.
  2. In a small saucepan, heat 1/4 cup heavy cream, just until it starts to bubble.
  3. Pour the cream over the chocolate; make sure all the chocolate is covered by the cream (push some pieces down if you need to).
  4. Cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted.
  5. Whisk the mixture until the chocolate is dark and shiny.
White Chocolate Stems:

Melt 9 oz . of white chocolate as instructed and pour into mushroom stem molds. Set remaining chocolate aside for "glue" and mushroom dots. Freeze molds for 5-10 minutes. Gently tap candy tray to carefully release stems from mold.

Mushroom Caps:

  1. Melt 1/2 cup red Merckens candy wafers as you did the white chocolate.
  2. Fill 1/4 of each mushroom cap mold with the red melted candy coating. Using a brush, push the coating up the sides of the molds, completely coating the inner cavities.
  3. Place mold in freezer for five minutes.
  4. Remove molds from freezer and carefully spoon truffle mixture into the candy shells. Then pour a layer of red candy coating over the truffle mixture to cover the bottoms of the mushroom caps.
  5. Return to the freezer for another 15 minutes.

To release mushroom caps from the molds, gently tap the tray. Using melted white chocolate as glue, affix stems to the bases of the mushroom caps. To create the mushrooms' white dots, pipe or brush on melted white chocolate and allow to set in the freezer, about 1 minute.




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