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So I wanted to share a lovely treat that can be made medicated or not and its just as good either way. I have a bit if an advanced candy making method. It has several steps, but once you have everything together and you follow the crucial instructions its easy (not to mention fun) and there's no limit to what you can create.
Chocolate ganache is the center of our candy and has three main ingredients. 1. Chocolate! Semi sweet chips usually. 2. Heavy whipping cream as a fat and it keeps the center soft. 3. Butter adds shine flavor fat and luxurious mouth feel. For a delectable finished product.
Then we have the outside shell which takes a little more paying attention to. You must temper this chocolate in order for it to set properly to keep the inside from seaping out as it will turn to liquid at room temp. If you properly temper your chocolate it will come out shiny and silky on the tounge as well as staying solid at room temp.
There are 3 methods for tempering chocolate that can be used effectively. The microwave method can work wl if you have no stove top but scorching can be a problem if its cooked too long or the pastry method of tempering chocolate on a granite our marvel slab which you often see with pro chefs and chocolatiers. The method I use is effective and widly used but technically "cheating" in the pastry community called seeding which is pretty easy and fast. You use a double boiler or chocolate warmer (very low temp crockpot/ricecookers work too but must go below body temp) to melt your chocolate completely (be careful not to scorch it or get water droplets in it when double boiling) . then you remove out from the heat and add solid chocolate to your melted to create a temperature curve. You bring your chocolate back up to working temp and you have tempered chocolate that sets in 2-3 min.
In a small sauce pan or pot scalled heavy cream (bring just under a boil) and add your kief once hot. Stirr to just blend. In a bowl add chocolate chips then pour your still hot cream mixture over the chocolate and let stand one to two minutes. Begind to mix chocolate and cream with a whisk fork or stand/hand mixer until it starts to come together add salt and butter mix well. Add brandy blend well and cover with plastic on the surface of the ganache freeze until workable about 4hrs.
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