Deep Dark Chocolate (26 page)

24 to 36 Newman’s Own Pretzel Rods (each 4 inches long) or 12 pretzel logs (each about 8 inches long)

8 ounces premium dark chocolate, chopped

Chill the pretzels in the refrigerator for 15 minutes. Create a prop to support the pretzels in an upright position while the chocolate sets by stacking 2 wire cooling racks, one on top of the other, so the parallel wires are at a 90-degree angle to each other and form small squares (If your wire cooling racks are already constructed with small squares, then simply stack and align them one on top of the other.) Place the racks on a sheet of parchment or waxed paper to catch any drips.

Place the chocolate in a medium heatproof bowl and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 or 5 times, and let it melt completely. Stir until smooth.

Pour the melted chocolate into a tall, narrow glass (I use an inexpensive champagne flute). Dip each pretzel halfway into the chocolate, then lift straight up and allow the extra chocolate to drip back into the glass. Prop the dipped pretzel, chocolate end up, in one of the wire “squares”; it will stand on its own at about a 45-degree angle. Repeat with the remaining pretzels, making sure the chocolate
tips don’t touch one another. Add more melted chocolate to the glass as the level decreases.

Let the chocolate set at room temperature, about 90 minutes. To serve, peel off any maverick chocolate that may have formed a drip. The pretzels are best enjoyed within 3 days and should be stored in layers, separated by parchment or waxed paper, in an airtight container at room temperature. (Since the dipping chocolate is not tempered, the coating will have a smooth, non-glossy surface. After several days, it will begin to mottle.)
Variations

For
Razzle-Dazzle Chocolate Pretzels
, follow the main recipe, setting aside toppings or coatings of your choice, such as turbinado sugar, colored sugar crystals, or chocolate sprinkles. After dipping and before propping, sprinkle the chocolate with your favorite topping. Proceed as directed.

Why not try chocolate potato chips too? For
Bet-You-Can’t-Stop-at-One Chocolate Potato Chips
, follow the main recipe, substituting ruffle-style potato chips (I like Kettle’s Krinkle Cut Sea Salt & Pepper) for the pretzels. Instead of pouring the chocolate into a tall glass, leave the chocolate in the bowl in which it was melted. Then, using a pastry brush, lightly brush a portion of the chip on both sides with chocolate.

Candies and No-Bake Treats

A Cluster of Truffles

GROWN-UP CHOCOLATE BUTTONS

ROOT-TE-TOOT-TOOT CHOCOLATE FUDGE

CacaoNib Crunch

CRISPY DARK CHOCOLATE EASTER EGGS

bittersweet caramel honeycomb

A Cluster of Truffles

makes
about 30 truffles

A TRUFFLE MADE WITH FINE CHOCOLATE TASTES DIVINE.
It melts in your mouth, and the burst of chocolate flavor is nothing short of blissful. Classic ganache truffles are not difficult to make; you just need time. My favorite truffles are small, one-bite affairs, in which the cream is infused with the subtle flavor of an herb, spice, or tea. I also like them au naturel, unadorned except for a coating of cocoa powder.

Ganache

½ cup heavy (whipping) cream

1 flavor infusion (options follows)

7 ounces premium dark chocolate, chopped

3 tablespoons unsalted butter, cut into pieces, at room temperature

Premium unsweetened cocoa powder for coating

Flavor Infusions

(choose 1 of the following):

3 to 4 teaspoons chopped dried chipotle pepper

1 tablespoon peeled and finely chopped fresh ginger

Scant 1 teaspoon culinary lavender buds

1 premium Earl Grey tea bag such as Tazo, Taylors of Harrogate, or Twinings

In a small saucepan over medium-high heat, combine the cream and 1 flavor infusion, and heat until small bubbles appear around the edge of the pan. Remove from the heat, cover, and steep for 30 minutes. Using a fine-mesh sieve, strain out the flavoring, pressing to release any liquid. Discard the flavoring.

Rinse out the saucepan and return the cream to it. Reheat until small bubbles appear around the edges of the pan. Put the chocolate
in a small heatproof bowl and pour the hot cream over it. Let stand for 3 minutes, then stir until smooth. Stir in the butter until blended. (If everything is not completely melted, place the bowl holding the chocolate mixture in a pan or wide skillet of hot water.) In a shallow baking pan, spread the ganache into a layer about ¼ inch thick. After it reaches room temperature, cover with plastic wrap; let stand overnight at cool (60° to 70°F) room temperature. A finger pressed into the surface should leave a slight impression. (If the ganache is still too soft, you can place it very briefly in the refrigerator to chill it.) Place the cocoa in a small, shallow bowl. Scoop up 1 teaspoon of ganache on a spoon or with a melon baller and gently shape into a ¾-inch ball about the size of a small hazelnut. Don’t roll the ball too much; it’s fine if the truffle is irregular. Drop the truffle into the cocoa and roll until lightly coated. (Wipe off your hands often with a dry towel for easier handling.) Transfer to a tray lined with parchment or waxed paper until all the truffles are coated. Store the truffles in airtight container at cool (60° to 70°F) room temperature for up to 3 days, or refrigerate for up to 2 weeks. Bring to room temperature before serving.

Grown-Up Chocolate Buttons

makes
30 buttons

HERE THE VERY BEST CHOCOLATE, A TASTE FOR DETAIL,
and a love of simplicity come together to create a delicious and sophisticated candy. Based on
mendiants
, a traditional French Christmas candy, these small and delicate coin like chocolates are visually striking. While truffles may lure you with their size and bursts of chocolate flavor, these jewels will entice you with their beauty and purity of taste.

1 bar (3½ ounces) premium dark chocolate, chopped

About ½ ounce each of 2 or more of the following: