Celebrate Valentine's Day with chocolate
1/2 cup (125 ml) icing sugar
1/2 cup (125 ml) granulated sugar
1/2 cup (125 ml) hazelnuts
Line 2 rimless baking sheets with parchment paper or silicone baking mat. Set aside. Place chocolate and butter in medium size heatproof bowl set over a slightly smaller pot of hot not boiling water. Let about three quarters of chocolate melt, Nike Air More Uptempo House Of Hoops
Chocolate Praline Truffle Squares
3 Tbsp. (45 ml) Frangelico liqueur, rum or brandyToast hazelnuts on a rimmed baking sheet in 350F. (180C.) oven until fragrant, about 5 minutes. Enclose and rub in a clean tea towel to remove most of the skins. Increase heat to medium high; boil without stirring, until rich caramel coloured, 5 to 8 minutes. Immediately pour over hazelnuts; let cool completely and break into pieces.
12 oz. (375 g) dark bittersweet chocolate, chopped
1/2 cup (125 ml) whipping cream
1 tsp. (5 ml) vanilla
stirring occasionally; remove from heat and stir until smooth. Beat in vanilla.
No sooner have we hauled the last of the Christmas chocolate wrappers and empty boxes to the street, and it all about chocolate again. Whew! Another excuse to indulge, and this time, for St. Nike Air More Uptempo Olympic
3/4 cup (175 ml) granulated sugar
Line 8 inch (2 L) square metal cake pan with plastic wrap. Spread praline mixture evenly in pan. Smooth top using offset spatula or back of spoon. Peel off plastic wrap. With long sharp knife, cut into 3/4 inch (2 cm) squares, wiping knife after each cut with a warm damp cloth. Sift the cocoa lightly overtop. (Make ahead: Refrigerate in airtight container, separating layers with waxed paper, for up to 2 weeks or freeze for longer storage.)Makes about 100 truffle squares, enough to keep your favourite person in sweeties for 3 months.
Valentine Day, with passion.
Finely chop pieces in a food processor to make praline, or enclosed in heavy plastic bag using a rolling pin to crush praline. (Make ahead: Store praline in airtight container at room temperature for Nike Air Uptempo Size 7
2 Tbsp. (30 ml) butter
1 1/4 cups (300 ml) ground almonds
3 Tbsp. (45 ml) water
up to 5 days.)In small saucepan, bring cream to boil; remove from heat; whisk in chocolate, whisking until chocolate has melted and ganache is smooth. Whisk in liqueur. Stir in praline.
TIP: Serve squares in individual bonbon cups available in bulk stores or with cake decorating items in some supermarkets baking section.
Scrape over chocolate mixture; stir to combine. Scoop up rounded teaspoon (5 ml) of dough; shape into balls 3/4 inch (2 cm) in diameter. Dust hands with icing sugar. Roll balls in icing sugar until thickly coated. Arrange 2 inches (5 cm) apart on prepared pans. Bake in centre of 350F. (180C.) oven until cracked and slightly puffed, about 10 to 12 minutes. Let cool on pan on a rack. (Make ahead: Layer with waxed paper in airtight container and store for up to 5 days or freeze for up Nike Vapormax Off White to 2 weeks.)Makes about 50 kisses, enough to share your affection with quite a few friends.
8 oz. (225 g) bittersweet chocolate, chopped
Truffles without all the bother of scooping, rolling and coating. Making the praline essential for the crunch it adds to the voluptuous creamy ganache (chocolate and cream) does take a little time, but it worth every second.
2 large eggs
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