My F&W
quick save (...)
Milk Chocolate Jewels
© Frances Janisch

Milk Chocolate Jewels

  • ACTIVE: 20 MIN
  • TOTAL TIME: 35 MIN
  • SERVINGS: MAKES ABOUT 2 POUNDS
  • FAST
  • MAKE-AHEAD
  1. 1 1/2 pounds milk chocolate, tempered (see Note)
  2. 1/2 cup dried cranberries, chopped
  3. 1/2 cup dried blueberries (optional)
  4. 1/4 cup finely diced candied ginger
  1. Arrange plastic chocolate molds on baking sheets and fill them halfway with the tempered chocolate. Sprinkle on the dried fruit and candied ginger and refrigerate until set, about 15 minutes. Unmold the chocolates and store at room temperature for up to 2 weeks.
Notes

How To Temper Chocolate To temper 1 1/2 pounds of bittersweet or milk chocolate, set a large bowl over a pan of simmering water. Add 1 pound of coarsely chopped chocolate to the bowl and stir occasionally until melted and an instant-read thermometer registers between 112° and 118°. Remove the bowl from the pan. Add the remaining 1/2 pound of chocolate and stir until melted and the thermometer registers between 88° and 90°. Use immediately.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.