Friday, May 6, 2011

Homemade Twix Candy Bites

Yield: 40 bite size chocolates
Prep Time: 20 minutes
Cooking Time: 60 minutes
Cookie Layer:
1 1/4 cups all purpose flour
1/2 cup granulated sugar
1/2 tsp sea salt
60 grams unsalted butter, refrigerator cold and cubed
1 tbsp vanilla
5 Tbsp heavy cream
1. Preheat oven to 350°F.
2. In a medium sized bowl, stir together the flour sugar and salt.
3. Cut the butter in with a pastry cutter or two forks until a fine crumb like consistency is formed.
4. Mix the vanilla and cream together and pour into the dry ingredients.
5. Mix until a dough forms (it may be crumbly, this is fine).
6.  Press into a greased 8″ square pan.
7. Prick with a fork to avoid puffiness and bake in preheated oven for 25-30 minutes or until a golden brown colour develops over the surface.
8. If it puffs up after removing from oven, push down gently with your hands.
9. Cool completely.
Caramel Layer:Adapted from David Leibovitz
3/4 cup heavy cream
1 tsp vanilla extract
1/2 tsp sea salt
1/2 cup golden syrup
1 cup yellow sugar (or use granulated)
60 grams salted butter + 2 tbsp, cubed and at room temperature
1. In a small saucepan heat heavy cream and  two tablespoons of butter with vanilla and sea salt. Bring to a boil, remove from heat and cover it to keep warm.
2.  In a larger saucepan fitted with a candy thermometer, heat the golden syrup with the sugar. Stir constantly until the sugar melts then stir only to avoid hot spots until it reaches 310°F.
3.  Remove from the heat and stir in the warm cream mixture (careful, it may spit at you.)
4. Return to the heat and cook to 260°F.
5. Remove from the heat, lift out the thermometer and stir in the cubes of butter.
6. Pour over the cooled cookie crust and allow to come to room temperature.
7. When it is cooled, cut into 1″ x 1″ squares.
Chocolate Coating
6 oz Semi-sweet chocolate, chopped
2 oz Semi-sweet chocolate
1. In the top of a double boiler set over gently simmering water, bring chocolate up to 115°F. Stir constantly.
2. Drop in last two ounces of chocolate, remove from heat and bring down to 80°F. Stir frequently.
3. Bring chocolate back up to 91°F (do not go over 91°F), remove the leftovers from the two hunks of solid chocolate and start dipping the squares into it. Try to keep the chocolate around 88-91°F. Rewarm when necessary.
4. Lay chocolates on a wax paper sheet and allow to harden. May also be cooled in the refrigerator.  Store in an airtight container.

Pin It!

No comments :