Gifts from the Kitchen

[goodcookin]

LAYERED PEPPERMINT CRUNCH BARK

Packed in jars that are decorated with red ribbon and candy canes, this sweet makes a festive gift. To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened 15- to 16-ounce can.

17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Makes 36 pieces.
Bon Appétit

[goodcookin]

MIXED-NUT SPICED TOFFEE

For a festive presentation, place the toffee in clear cellophane bags and tie with French silk ribbon.

1 1/4 cups (2 1/2 sticks) unsalted butter
1 cup sugar
1/2 cup (packed) golden brown sugar
1/3 cup water
1 tablespoon mild-flavored (light) molasses
1/2 teaspoon salt
1/4 teaspoon ground allspice
2 cups coarsely chopped toasted mixed nuts (such as cashews, almonds, and pistachios)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

Butter small rimmed baking sheet. Melt butter in heavy medium saucepan over low heat. Add next 6 ingredients; stir until sugars dissolve. Attach clip-on candy thermometer to pan. Increase heat to medium; boil until thermometer registers 290°F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes. Remove pan from heat. Mix in 1 1/2 cups nuts. Immediately pour candy onto sheet. Spread toffee to 1/4-inch thickness. Immediately sprinkle chocolate atop toffee. Let stand 1 minute. Using back of spoon, spread chocolate over toffee. Sprinkle with 1/2 cup nuts. Chill 1 hour. Break toffee into pieces. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)

Makes about 2 pounds.
Bon Appétit

[goodcookin]

GIANDUIA GOLD CUPS

Gianduia is a classic Italian combination of chocolate and hazelnuts. If you can't find foil candy cups, buy twice as many paper ones and use two (one inside the other) per candy. (Doubling the paper cups makes a sturdier form.) Arrange the confections in holiday tins, or place on decorative trays, wrap in cellophane and tie with gold ribbons.

4 ounces good-quality milk chocolate (such as Lindt or Ghirardelli), chopped
1 cup Nutella (chocolate-hazelnut spread)*
6 tablespoons coarsely chopped toasted hazelnuts

18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
32 1-inch-diameter gold foil candy cups

32 whole hazelnuts, toasted, husked

Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth. Remove chocolate from over water. Whisk in Nutella and chopped hazelnuts.

Stir bittersweet chocolate in another medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate melts and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Using 1-inch-wide pastry brush, coat insides of candy cups with just enough chocolate to cover. Rewarm chocolate as necessary to maintain temperature. Place cups on baking sheet. Chill until chocolate is firm, about 15 minutes.

Spoon enough hazelnut mixture into center of each chocolate cup to fill to within 1/8 inch of top (about 1 heaping teaspoonful in each cup). Refrigerate until filling sets, about 15 minutes.

Rewarm remaining melted bittersweet chocolate in bowl set over barely simmering water to 110°F. Spoon enough chocolate over filling to cover and to fill cups completely. Immediately top each with whole nut. Refrigerate cups until firm, about 20 minutes. (Can be made 2 weeks ahead; refrigerate in single layer in airtight container.) Let stand 15 minutes at room temperature before serving.

Makes 32.
Bon Appétit

[goodcookin]

BITTERSWEET CHOCOLATE AND HAZELNUT TRUFFLES

Alice Medrich, founder of the Berkeley chocolate shop Cocolat, started the craze for these intense little nuggets.

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 tablespoons whipping cream
1 tablespoon brandy
1/4 teaspoon vanilla extract

6 tablespoons ground toasted hazelnuts

1 1/2 cups hazelnuts, toasted, chopped

Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour over chocolate; let stand 2 minutes. Whisk until smooth. Mix in brandy and vanilla. Cool completely, stirring occasionally, about 30 minutes.

Using electric mixer, beat chocolate mixture until fluffy and lighter in color, about 4 minutes. Mix in 6 tablespoons ground hazelnuts. Cover and refrigerate truffle mixture until firm, about 2 hours.

Line baking sheet with waxed paper. Place 1 1/2 cups chopped nuts in another medium bowl. Fill glass with hot water. Dip 1-inch-diameter melon baller into water, then into truffle mixture, forming round truffle. Drop truffle into nuts; roll to coat completely and press to adhere. Place on prepared sheet. Repeat with remaining truffle mixture and nuts. Cover and chill until firm, about 1 hour. (Can be made 2 days ahead; keep chilled.)

Makes about 30.
Bon Appétit