‘Bada bing bada boom.’ I’m not only quoting James Caan from the Godfather, but that’s also the fun name of the chocolate from Chocoley.
I know you want to get to the juicy details of these caramel coconut patties, but let me give you a little history on Chocoley.
Started in 2004, Chocoley is a family based business. With a passion for chocolate, the family set out to make the best chocolate they could. Father Steve was instrumental in the start of the business, with daughter Coley later taking the reigns, and so the name was born, chocolate, + Coley = Chocoley.
Now more than 10 years later and lots of hard work, they have a successful online business, selling high quality products so you can order chocolate ’til your hearts content.
If you would like to read more of the families story, you can find it here.
So, back to the goodies. When a company has very specific instructions on how melt the chocolate, you know they are serious about their product and want to you enjoy the chocolate in it’s best form.
When I was contacted by Chocoley, I was asked what products would like to try. So after looking through the extensive choices, caramel coconut patties caught my eye. I had never had coconut caramel and the flavor combination sounded so good, and they are.
So here are all the ingredients that I was sent to make the caramel coconut patties.
Half of the coconut caramels were coated in the dark candy and molding formula chocolate and the other half I used the extra dark candy and molding formula. I also added some of the drizzle and design white chocolate to some of the patties which is a great contrast to the dark chocolate.
Caramel coconut patties print
(makes 60 – 2 inch round patties)
You’ll also need
- Microwave on low power, in 10 second increments, equal parts Chocoley caramel and Chocoley coconut dough cream center to soften.
- When soft, mix together.
- Cool to room temperature. You can refrigerate the ‘dough’ for a while to expedite the process.
- When at room temperature, pinch off small amounts at a time and roll into balls.
- Place balls onto dipping sheet lined tray and smash with fingers to flatten into patties. (if the dough is too sticky you can use corn starch on your fingers).
- Place patties in the refrigerator while you prepare the chocolate.
- Melt the chocolate using the instructions that came with your Chocoley chocolate. Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate.
- Using a stainless steel dipping tool, dip one patty at a time in the melted chocolate and turn to coat. Tap on edge of pan to get excess chocolate off and prevent excess pooling of chocolate.
- Place on glossy side of heavy weight dipping sheet lined tray and refrigerate on levels shelf for approximately 10-15 minutes until set-up (hardened). Don’t leave the chocolate in the refrigerator too long. The chocolate can become too cold and will ‘sweat’ or even crack when brought to room temperature.
- Seal in an airtight container until ready to serve.
- Store at room temperature in low humidity.
*If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.
Candied orange peel makes a great sweet snack and even better when dipped in chocolate. But this recipe is not for me to snack on (well, maybe I could sneak just one), this recipe is for my white and dark chocolate florentine cookies.
After making your own candied orange peel, you’ll never buy store bought again.
It all starts with really good oranges. I used Spanish Macetera oranges because of their vibrant orange and their thick skin. Naval or valencia oranges would also work.
Firstly, start by cutting the top and the bottom off the oranges. Then using a small paring knife, slice the orange peel from top to bottom, trying to get the least amount of white pith as possible.
Then slice the peel into 1/4 inch strips. The strips need to be blanched (boiled) in water to remove the bitterness and for the best results should be done 3 times. Draining the orange peel and changing the water in between.
When the peel has been blanched and drained, they must be boiled in sugar and water for 45 minutes until translucent, then rolled in sugar and left to dry for 4 hours to overnight. I like using bakers fine sugar for recipes like this because the sugar takes almost no time to dissolve and it makes for a better sugar coating.
Now to decide what to do with your candied orange peel. They can be dipped in dark, milk or white chocolate and can be a great sweet treat.
Ingredients (yield 1 cup) metric conversion print recipe
- 3 Macetera, valencia or naval oranges
- 2 cups fine bakers sugar, plus extra for rolling
- 3/4 cup water
- Cut the top and bottom off the oranges.
- Score the skin from top to bottom around the orange and peel.
- Cut the peel into strips, about 1/4 inches wide.
- Add water to a medium saucepan and bring to boil.
- Add the orange slices and blanch (boil) for 2 minutes.
- Drain, discard water and repeat 2 more times. This is to reduce the bitterness.
- In the same saucepan, whisk the sugar and the 3/4 cup water.
- Bring to a simmer over medium heat until the sugar dissolves and is simmering.
- Add the orange peels and reduce heat to continue to simmer until the peels are translucent, about 45 minutes. DO NOT STIR. This will produce sugar crystals, but you can swirl the pan if needed to move the peels around.
- Drain the peels onto parchment paper and discard the syrup.
- Roll the peels in the sugar and allow to dry on a rack for 4 to 5 hours or overnight.
- Store in an air tight container until needed.
With just 5 ingredients, this sauce is easy to make and really tastes home made.
It is important to not have the heat too high while the sugar is cooking, medium heat, when you see the sugar bubbling as in the picture below. This is also an example of the amber color you are looking for when the sugar is done cooking and is time for the heavy cream.
Whisking in the heavy cream may seem scary, because it will bubble because of the dramatic temperature difference between the sugar and the cream, but it will not bubble over, just keeping whisking.
I like to transfer the sauce from the pan to a pouring jug, this makes it easier to transfer the sauce to a jar.
Ingredients (makes 2 cups) print recipe
- 1 cup fine bakers sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tablespoons unsalted butter, cubed
- 1 teaspoon sea salt
- In a medium saucepan add the sugar and water.
- Heat over medium-low heat until sugar dissolves.
- Increase the heat until the sugar mixture bubbles and continue to cook until it turns amber.
- Immediately remove from heat.
- Whisk in the heavy cream (it will bubble) until well mixed.
- Stir in the butter and the salt.
- Allow to cool.
If you are storing the sauce in jars, transfer the mixture to a pouring jug first, this will make pouring into jars easier.
The sauce can be stored in a tight container for up to 2 weeks the refrigerator.
Traditionally the great British traditional Christmas pudding was a labor of love, I think that’s why my mother used to buy them instead of making them. The recipe would consist of a lot ingredients, soaking dried fruit overnight and steaming the pudding for 8 hours, what madness.
So after much research, I came up with a recipe with fewer ingredients, healthier (no vegetable shortening) and make individual puddings that take only 35 minutes to bake in the oven, instead of 1 large pudding. The mixture can be made 3 days in advance and kept cool in the fridge, so you can just bake them off Christmas Day and serve them nice and warm with brandy cream.
Brandy cream is the traditionally accompaniment to the Christmas pudding, it just adds a nice creamy addition to the pudding
- 26 ounces mixed dried fruit (I used golden raisins, dark raisins, dried cranberries)
- Zest from 1 medium orange
- 2 bags black tea
- 1/4 cup sherry
- 1/4 cup brandy
- 7 ounces/14 tablespoons unsalted butter, room temperature
- 2/3 cup lightly packed brown sugar
- 2 eggs room temperature
- 3/4 cup all purpose flour, sifted
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground nutmeg
- 1 1/2 cups breadcrumbs
- 1 oz dark chocolate, finely grated
- Preheat oven to 300 degrees F.
- In a large bowl add boiling water to the 2 teabags, allow to soak for 5 minutes.
- Remove the teabags.
- Add the sherry and the brandy to the tea.
- In a large mixing bowl, add all the dried fruit and pour over the sherry, brandy tea mix and stir.
- Allow the liquid to come to room temperature.
- Cover the bowl with cling film and set aside for 1 hour.
- In a large mixing bowl whisk the butter and brown sugar until light and creamy.
- While whisking add the eggs, one at a time until mixed.
- Add the flour, ginger, nutmeg, breadcrumbs chocolate and mix until combined.
- Drain the dried fruit and add to the flour mixture, stir until combined.
- Brush 3 muffin pans with the melted butter.
- Using an ice cream scoop or tablespoon, divide the mixture between all the muffin pans, flatten the tops and make them even.
- Cover the muffin pans with parchment paper.
- Bake in the oven for 35-40 minutes, or until a toothpick inserted in the middle of each pudding comes out clean.
- Allow the puddings to cool in the muffin pan for 10 minutes, then turn onto a cool rack.
Store leftover puddings in a plastic container with lid. To reheat, put the puddings in a microwave-safe dish. Cover with plastic wrap and microwave for 1 minute.
- 1 cup heavy cream
- 2 tablespoons icing sugar (use 3 if you like it sweeter)
- 3 tablespoons brandy
- In a mixing bowl, add all the ingredients (the cream will whip faster if it is really cold)
- Whip the mixture until it develops soft peaks.
- Serve on top of warm or room temperature puddings.