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Raspberry truffles

Monday, December 18th, 2006

I’ve never been a great fan of pure dark chocolate, it’s hard to tell if I’ll enjoy anything with dark chocolate or not until I try it. As I really love fruit, and especially raspberries which is a great combination with chocolate, I gave this recipe a try. Unfortunately the truffles didn’t suit my taste, but Fredrik and his grand mother for whom I made the truffles were thrilled. The raspberry flavour is really nice and goes perfectly with the creamy dark chocolate, but if you don’t like dark chocolate that actually doesn’t matter :-)

    Raspberry truffles
    (makes about 45 truffles. Source: Dansukker)

    250 g dark chocolate (I used 125 gr of 70% chocolate and 125 gr of 55% chocolate)
    125 g raspberries
    50 ml concentrated raspberry syrup
    100 ml whipping/double cream
    3 tbsp caster sugar

    tiny paper cups
    Pink sprinkles for decoration (I used Strawberry scented ones)

    Finely chop the chocolate. Mix raspberries, syrup, cream and sugar in a saucepan and let it simmer for 15 minutes. Strain the mixture and let it boil without a lid until 50 ml of liquid remains. Add the chocolate pieces and stir until the chocolate has melted. Take the saucepan off the heat and let it cool for a while. Pour the chocolate into tiny paper cups, I piped it using a pastry bag. If you want you can sprinkle some pink sprinkles on the truffles.

Gingerbread Toffee

Monday, December 5th, 2005

Gingerbread Toffee

More toffee? Has the girl (or cat) gone crazy? Well, I just had to try this recipe. And the result? It tastes like Gingerbread dough, yummy! You’re probably wondering why I just don’t eat Gingerbread dough instead if it tastes the same, but raw cookie dough probably isn’t good for your stomach. Not as good as sugar!!

    Gingerbread Toffee
    (makes about 30-40 toffees)

    100 ml double/whipping cream
    50 ml golden syrup
    100 ml sugar
    1 tsp Gingerbread spice (or just mix ground cloves, ground cinnamon and ground ginger. Just make sure that you get 1 tsp in total.)
    1 tbsp butter

    Mix all the ingredients in a saucepan. Stir occasionally and boil without lid for 15-60 minutes, until the toffee batter is 122-125 ° C. If you don’t have a thermometer you can do a ball test: at that temperature a drop of the batter should solidify in water and be possible to be rolled into a little ball. On my stove this batter took 15 minutes to cook on a rather low temperature.

    Put greaseproof paper on a baking sheet and grease it with unsalted butter. Pour the toffee carefully on the greaseproof paper and let it cool. Cut in pieces with a scissor and wrap each toffee individually with greaseproof paper.

    This recipe makes a small amount of toffee and your baking sheet will probably be too large for this amount of toffee batter. To avoid getting too thin toffees just do like I did: I folded edges on my paper, making a kind of form. Then I poured the toffee batter into the greased paper form.

Christmas Toffee

Sunday, December 4th, 2005

Chocolate and Lemon Toffee

Time flies and today it’s already second Advent, thus 2 candles of 4 should be lit. I finally managed to find the Advent candlestick but I had to put it away during the week as we had a photographer here to take photos of our home for our appartment ad. And now, of course, I can’t find it again. But at least the appartment is really neat and clean :-)

It’s only 20 days left to Christmas Eve and in Sweden it is very common to make toffee before Christmas. I never did that when I was a child, we didn’t have that tradition in my Polish family. But we did toffee at school and I recall that everything got really sticky. Anyway, yesterday I did Chocolate toffee and Lemon toffee, which both turned out really delicous. I found the recipes at a forum that I read regularly, but they can be found anywhere on the internet or in Swedish cookbooks.

    Lemon Toffee
    (makes about 70 toffees)

    300 ml double/whipping cream
    200 ml golden syrup
    300 ml caster sugar
    2 tbsp butter
    juice and zest from 1 lemon

    about 70 small toffee paper forms

    Put the toffee forms on a tray.
    Mix all the ingredients in a saucepan. Stir occasionally and boil without lid for 15-60 minutes, until the toffee batter is 122-125 ° C. If you don’t have a thermometer you can do a ball test: at that temperature a drop of the batter should solidify in water and be possible to be rolled into a little ball.

    Pour the toffee carefully into each paper form. Repeat with all toffee batter. Store the toffee in a tin with greaseproof paper between each layer.

    Chocolate Toffee
    (makes about 30 toffees)

    100 ml golden syrup
    200 ml caster sugar
    4 tbsp butter
    4 tbsp cocoa

    about 30 small toffee paper forms

    Put the toffee forms on a tray.
    Mix all the ingredients in a saucepan. Stir occasionally and boil without lid for 15-60 minutes, until the toffee batter is 122-125 ° C. If you don’t have a thermometer you can do a ball test: at that temperature a drop of the batter should solidify in water and be possible to be rolled into a little ball.

    Pour the toffee carefully into each paper form. Repeat with all toffee batter. Store the toffee in a tin with greaseproof paper between each layer.