Chocolate Recipes From Peter's Chocolate

Chocolate Recipes from Peter's Chocolate

Here are some very different receipes for chocolate. Give them a try.

Mexican Coffee Liquor Truffle

8 oz. Heavy cream 8 oz. 42 DE corn syrup 2 lbs. Peter’s Ultra® Milk Chocolate 1/8 oz. Invertase Peter’s Broc® Milk Chocolate Mexican coffee liquor as desired Combine the cream and 42 DE corn syrup; then heat until scalded. Whisk in melted Peter’s Ultra® Milk Chocolate and mix until consistent. When cooled to less than 130° F add coffee liquor and invertase. Allow to cool until firm and portion into one-inch balls. Coat with Peter’s Broc® Milk Chocolate. Yield: Approximately 140 pieces



Mexican Fudge

28 oz. Peter's™ Gourmet Chips 900 ct. 4 oz. Peter’s Broken Orinoco™ Liquor 28 oz. Sweetened condensed milk 8 oz. Finely ground almonds (or almond paste) 1 tbsp. Cinnamon 1/2 tsp. Ground dried jalapeno pepper 1/8 tsp. Ancho chile powder Peter's D’or™ Semi-sweet Chocolate Heat milk until scalded. Add almonds (or almond paste). Blend in Peter’s Broken Orinoco™ Liquor and spices; stir until liquor is melted. Add Peter’s™ Gourmet Chips and stir until incorporated. Spread out onto parchment paper or oiled slab to 1/2" thick (approximately 10" x 16"). Let set until cooled and firm; bottom and cut into 1" squares. Enrobe in Peter's D’or™ Semi-sweet Chocolate. Yield: Approximately 160 pieces

Crispy Rice and Peanut Bars

5 cups Crisped rice 1 cup Peanuts 1 cup Sugar 1 cup Corn syrup 1 cup Peter’s Peanut Flavored Icecap™ Chips Peter’s Broc™ Milk Chocolate In large bowl, mix together crisped rice and peanuts. Set aside. In a pan, combine sugar and corn syrup. Cook, stirring constantly until the mixture comes to a full boil. Remove from the heat. Stir in Peter’s Peanut Flavored Icecap™ Chips. Immediately pour syrup mixture over cereal/peanut mixture stirring to coat evenly. Pour onto buttered pan and pat evenly. Cut into bars. Coat bars using Peter’s Broc™ Milk Chocolate. Yield: depends on the bar size

Habanero Truffle

1/2 Sliced habanero 6 oz. Heavy cream 2 oz. Corn syrup 2 oz. Light rum 2 oz. Very soft butter 15 oz. Peter’s Galeton™ Bittersweet Chocolate, tempered Peter’s Galeton™ Bittersweet Chocolate Bring heavy cream and sliced habanero to a boil. Remove from heat, cover, and allow to steep for approximately 5 minutes. Add corn syrup to flavored cream and bring back to a boil. Remove from heat and add rum. Allow mixture to cool to approximately 105° F. Incorporate butter into tempered bittersweet chocolate and make sure no lumps remain. Pour cream mixture over chocolate. Mix together until smooth. Make shells out of Peter’s Galeton™ Bittersweet Chocolate. Fill moulds to nearly the top and allow to “crust”. Put bottoms on and allow to set up. Yield: Approximately 125 pieces