Crackle Brittle

This brittle is based on the filling of the celebrated Crack Pie we serve at my bakeries. An easy no-boil recipe, it’s a good option for anyone nervous about a pot of hot sugar.

• Vegetable oil for the pan, if needed
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 Tbs. all-purpose flour
• 1-1/4 tsp. kosher salt
• 2-1/4 oz. (4-1/2 Tbs.) unsalted butter, melted and cooled slightly
• 1/4 cup heavy cream
• 2 large egg yolks
• 1/2 tsp. pure vanilla extract
• 1 cup puffed rice cereal, crushed corn flakes or other cereal, graham crackers, chips, pretzels, granola, nuts, or seeds

Position a rack in the center of the oven and heat the oven to 350°F. Have ready a 9x13-inch rimmed baking sheet. If the sheet is not nonstick, line the bottom and sides with parchment and oil the parchment.

Whisk both sugars, the flour, and salt in a medium bowl. Whisk in the butter, cream, yolks, and vanilla until well combined.

Pour the mixture onto the baking sheet and use a silicone spatula to spread it evenly to the edges. Sprinkle the cereal, nuts, or seeds over the mixture. Bake, rotating the pan if hot spots appear, until the brittle is dark golden-brown, 20 to 25 minutes.

Cool on the baking sheet on a rack at room temperature for 30minutes (leave the oven on). If it’s still malleable, return it to the hot oven for another 5 to 10 minutes until it’s a shade or two darker. Let cool for another 30 minutes and test again. Once it’s no longer malleable, cool completely, about 1-1/2 hours.

Invert the brittle onto a cutting board and remove the baking sheet and parchment, if using. Use a meat mallet, rolling pin, or your hands to break it up into medium-to-small pieces. The brittle can be stored in an airtight container at room temperature for up to 1 month.

Dark Chocolate Pretzel Clusters

Chocolate with a salty crunch is all the rage now—even the mass market candy makers have caught on. But some of us are long-time devotees. Dark chocolate-covered pretzels have been a favorite of mine since childhood, so when I found myself with a bag of broken pretzels what else could I do but smother them in the best quality chocolate and turn them into a mouthwatering candy cluster.

• 4 oz. any shape thick-style salted pretzels
• 6 oz. dark chocolate (60% to 70% cocoa solids), chopped

Line a baking sheet with wax paper.

Put the pretzels into a sealable plastic bag and crush them with a rolling pin or mallet into about 1/4-inch pieces. You should wind up with about 2 cups of pretzel pieces.

Place the chocolate in the top of a double boiler set over barely simmering water. Make sure the bottom of the pan does not touch the water. Melt the chocolate, stirring frequently, about 1 minute. Remove the pan from the heat. Add the pretzel pieces to the chocolate and stir until well coated.

Scoop heaping tablespoon-size stacks of the chocolate-covered pretzel pieces onto the prepared baking sheet. Place the baking sheet in the refrigerator and allow to cool and set, about 20 minutes. Store and serve at room temperature.

Caramel Peanut Popcorn

Cracker Jacks watch out! The popcorn, excerpted from the book DamGood Sweet, is great bagged in cellophane and given as gifts, or serve it in paper cones. For a more sophisticated take, try substituting toasted sliced almonds for the peanuts.

• 1 3-1⁄2-oz. package plain (unbuttered natural flavor) microwave popcorn 
• 1  cup packed light brown sugar
• 1⁄4  cup light corn syrup
• 6  Tbs. unsalted butter, melted
• 1⁄4  tsp. salt
• 2  tsp. vanilla extract
• 1⁄2  tsp. baking soda
• 1  cup lightly salted peanuts (extra large, if available), roughly chopped

Heat the oven to 250°F. Line a rimmed baking sheet with parchment paper and set aside.

Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray and transfer the popcorn from the bag to the bowl, then set the bowl aside.

Whisk the sugar, corn syrup, butter, salt, and 2 Tbs. of water in a pot and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reads 250°F on a digital thermometer, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring every 20 minutes. Remove from the oven and place on a cooling rack for 20 minutes. Gently break up the popcorn and serve immediately, or store in an airtight container for up to 5 days (less if it’s hot and humid).

Homemade Marshmallow Chicks

The taste and texture (to say nothing about the all-natural ingredients) of these homemade Easter treats are so much better than the store-bought variety that it would be a shame not to make them from scratch. Though some recipes call for gelatin and egg whites, this non-egg white version is much easier to work with. Not every homemade chick will be perfect, nor will they all look the same. Once they are coated with sugar and the little eyes are in place, they will look adorable.

• 4 jars (3-1/2 oz. each) colored sugars
• 1-1/4 cups water, divided
• 3 packages (1/4 oz. each)unflavored powdered gelatin
• 1 large vanilla bean, seeds scraped, or 1-1/2 tsp. pure vanilla bean paste
• Pinch of table salt
• 2 cups (14 oz.) granulated sugar
• 1/2 cup light corn syrup
• About 96 mini chocolate chips or mini M&M’s®

Line two cookie sheets with nonstick liners and lightly grease. Put the colored sugars in separate shallow bowls.

Pour 3/4 cup of the water into bowl of a heavy-duty mixer fitted with whisk attachment and sprinkle the gelatin over the water. Let sit until the gelatin is moist and plump, about 5 minutes. Add the vanilla bean seeds and salt. (They’ll stay on top of the gelatin for now.)

Put the remaining 1/2 cup water, the sugar, and corn syrup in a medium heavy saucepan. Cook, stirring, over low heat until the sugar dissolves. Set a candy thermometer in the pan and increase the heat to high and bring to a boil. Boil, without stirring, until the hot syrup is 258°F.

With the mixer on medium-low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl (avoid pouring syrup onto the whisk, as it will splash against the sides of the bowl). Gradually increase the speed to medium-high and beat until the mixture is very thick, about 10 minutes. The outside of the bowl will still feel quite warm. It’s important to work with the marshmallow while it’s still warm—it’s difficult to pipe when it’s cold and stiff.

Fit a large round tip 1/2- or 2/3-inch (I use an Ateco #5 or #7) into a pastry bag and fill the bag with some of the marshmallow. Pipe the marshmallow into 3-inch-long by 1-inch-wide logs, spacing them about 1 inch apart on the prepared cookie sheets. As you reach the end of a log, keep pressure on the bag and in one continuous motion, lift the pastry tip up and pipe more marshmallow on top of the log going back about 1 inch. Release any pressure on the pastry bag and pull the tip up and out to form a beak. Reload the pastry bag with marshmallow as needed.

Sprinkle each shape with colored sugar, using your fingers to pat the sugar onto the marshmallow to cover almost completely, then set the cookie sheets aside until the shapes are completely cool but still tacky, about 1 hour. Using your fingers and working with one marshmallow at a time, lift the marshmallows from the sheets and roll in the bowl of colored sugars, pressing the shapes into the sugar lightly to cover completely. Return the shapes to the same sheets. Dap a bit of the remaining marshmallow from the bowl onto the flat side of the mini chocolate chips and press onto the shapes to form “eyes.” Set the sheets aside until the marshmallows are completely cool and no longer tacky, about 2 hours. Stow in an airtight container for up to 1 week.

Honey and Tahini Ganache with Toasted Sesame Seeds

Sesame seeds, when lightly toasted, complement chocolate incredibly well and add an amazing light, open texture to it. The addition of tahini (roasted sesame paste) intensifies the complexities and flavors in the finished chocolate. This is a fantastic after-dinner chocolate, and also goes exceptionally well with Moroccan, Egyptian and Algerian dishes.

• 2-1/2 Tbs. strong clover or heather honey
• 1/3 cup tahini
• 12-1/2 oz. Caribbean 66% dark chocolate, chopped
• 3/4 cup sesame seeds

In a saucepan, bring a scant 3/4 cup water and the honey to a simmer. Add the tahini and simmer for 2 minutes. Pour the hot liquid onto the chocolate in a bowl and whisk well until smooth. Allow to cool before refrigerating for at least 2 hours to fully set the ganache.

Lightly toast the sesame seeds in a dry frying pan until golden but not popping open. Leave to cool.

Take the ganache out of the fridge and, using a teaspoon, scoop out uneven quenelles and immediately roll them through the toasted sesame seeds.

Serve at room temperature and eat within 3 days.

Classic Chocolate Truffles

What sets these truffles apart from others are their velvety soft interiors, which the author achieves by using a higher than usual proportion of cream to chocolate for the ganache.Make it Your Own: If you like this recipe, you'll love creating your own custom chocolate truffle recipe. Use our Recipe Maker to select your chocolate, flavorings, and coatings. You can also save your recipe, print it, or share it with a friend.

• 2-3/4 lb. good-quality bittersweet chocolate
• 1 cup heavy cream
• 4 oz. (8 Tbs.) unsalted butter, at room temperature
• 1/4 cup good-quality liqueur (such as rum, Cognac, Armagnac, or Grand Marnier)
• 8 oz. Dutch-processed cocoa powder (optional)

Tip:

If you decide to skip the extra step of tempering your dipping chocolate (which gives it a glossy finish), it's a good idea to roll the truffles in the optional cocoa powder, to mask their duller finish.

Make the ganache:

Using a serrated knife or the heel of a chef's knife, chop 12 oz. of the chocolate for the ganache by shaving shards from the bar and then cross-cutting, to get chips now bigger than peanuts. Transfer to a small stainless-steel bowl. Chop the remaining 2 lb. chocolate the same way, and set aside to use for dipping.

Chop the chocolate.

Heat the cream in a small saucepan until it just comes to a boil and pour it over the chopped ganache chocolate. Using a wooden spoon, stir quickly in small circles in the center of the bowl. The chocolate center will become a viscous, shiny emulsion.

Add the cream.

Stir the mixture.

Gradually stir in larger circles, bringing in more chocolate from the sides. Keep enlarging the shiny center until all the chocolate has been incorporated. If the emulsion cools before all the chocolate has melted, briefly flash the bowl over a pan of hot (not simmering) water for a few seconds, being careful not to overheat the ganache and lose the emulsion. When there are no more lumps, continue stirring for one more minute; don't overmix. Set the ganache aside to cool.

Stir until all the chocolate has been incorporated into the mixture.

Meanwhile, in another bowl, beat the butter with a wooden spoon until it's very soft, smooth, and creamy. When the ganache has cooled to room temperature and thickened noticeably, add the butter, in small pieces a few at a time. The butter should blend without melting. Stir until no butter bits remain. Gradually pour in the liquer, stirring constantly to maintain the smooth emulsion.

Add the butter.

If you want to pipe the truffles immediately, chill the ganache in the refrigerator until it's cool but not firm, 10 to 15 minutes. Otherwise, cover the bowl with plastic wrap and let it isit at room temperature until ready, up to one day. When you're ready to pipe, the ganache should be as smooth and as soft as peanut butter (but not as sticky).

Shape the truffles:

Fill a pastry bag, fitted with a 1/2-inch tip, one third of the way with the ganache. Holding the bag vertically, pipe the ganache onto parchment-lined baking sheets, aiming for 1-inch drops. Refrigerate the truffle centers until quite firm, about 1 hour.

Pipe the ganache onto parchment-lined baking sheets.

Shape each truffle center into a smooth ball by rolling it between your palms. Your palms will be covered in chocolate after rolling a few truffles. If you sense that the truffles are melting too much as you roll, dip you hands in ice water, dry them well, and then continue rolling. (To smooth the truffles even more, refrigerate them for 30 minutes and then roll them a second time.) Refrigerate the shaped truffles on the baking sheet for 1 hour, or until ready to dip.

Shape the truffles.

Melt the chocolate coating:

Set two parchment-lined baking sheets on a long work surface, leaving enough space to one side for the melted chocolate and the truffle centers, in that order. If you're rolling the truffles in cocoa powder, sift it into a shallow dish and set it to one side of the work area.

If you're tempering the dipping chocolate, chop about one-quarter of it into even finer pieces. Set these aside in a bowl separate from the rest of the dipping chocolate. In a medium saucepan, simmer about an inch of water. Transfer the 2 pounds (or 1-1/2 pounds, if you're tempering) of chopped dipping chocolate to a stainless-steel or Pyrex bowl that's large enough to rest over--not in--the water.

Remove the pan of water from the heat and set the bowl of chopped chocolate over it. Stir with a wooden spoon until the chocolate is completely melted. If you're not tempering, set the bowl on the work surface, and skip ahead to the section on dipping the truffles below.

Temper the chocolate (optional):

If you're tempering the chocolate, continue heating it over the pan of hot water until a chocolate thermometer registers between 120° and 125° F. Remove the bowl from the saucepan, dry the bottom, and cool the chocolate to 86° F by adding the reserved finely chopped chocolate, 2 Tbs. at a time, stirring after each addition until the pieces melt.

Heat the chocolate.

When the temperature reaches 86° F and the pieces no longer melt (you might not use all the finely chopped chocolate), very gently raise the temperature to between 88° and 91° F by flashing the bowl over the pan of hot water for 10 seconds at a time, drying the bottom of the bowl every time.

To test if the chocolate is in temper, spread a bit on a swatch of parchment and let it cool for a few minutes. The chocolate is in temper if it sets quickly. If the chocolate has white streaks and is tacky to the touch, it is not in temper; start the process again by heating the chocolate to 120°F.

Keep the chocolate in temper while dipping by holding it between 88° and 91° F. To monitor the temperature, tape the thermometer to the bowl (the bulb shouldn't touch the bowl). If the temperature in the center of the bowl drops to 89° F, flash the bowl over the hot water in 10-second increments until the temperature hits 90° F.

Dip the truffles:

Remove about one-quarter of the truffle centers from the fridge; set them on the work surface. Immerse one in the chocolate and spin it around with a fork to cover completely. Lift it out on the fork tines. Tap the fork on the sides of the bowl several times so the excess chocolate drips off and a thin chocolate shell forms around the truffle. You may have to tap 20 times or more.

Dip the truffles.

Gently set the dipped truffles on the lined baking sheets, using a knife to nudge the truffle off the fork without scraping off any coating. When the utensils are sticky with chocolate, switch to clean ones to avoid scarring the shell. Continue with all the truffle centers.

Set the dipped truffles onto the lined baking sheets.

If you're rolling in cocoa, instead of setting the freshly dipped truffles on parchment, tip them into the dish of sifted cocoa. When the dish is full of truffles, snap it back and forth to coat the truffles, and then gently transfer them to another plate.

Roll in cococa.

Toffee-Style Brittle

This boiled candy is a good one to have in your repertoire because it’s so versatile. Depending on your add-ins, it can be classic or offbeat, sweet or spicy. Be warned that if you’re using red pepper flakes or cracked black pepper, the heat will build as you eat.

• Vegetable oil for the pan, if needed
• 2-1/4 cups granulated sugar
• 1/2 cup light corn syrup
• 4 oz. (1/2 cup) unsalted butter, cut into 8 pieces
• 1 tsp. baking soda
• 1-1/2 Tbs. kosher salt
• 1-1/2 cups chopped nuts (such as pecans, walnuts, or pistachios), or seeds (such as sunflower, sesame, or toasted pumpkin)
• OR
• 2 tsp. spice (such as red pepper flakes, cracked black pepper, cracked coriander, or ground cardamom)

Have ready a 10x15-inch rimmed baking sheet. If the sheet is not nonstick, lightly coat it with oil.

Combine the sugar, corn syrup, butter, and 2/3 cup water in a heavy-duty 4-quart saucepan. Stir until all of the sugar is wet. Clip a candy thermometer onto the pan and cook the mixture over medium-high heat without stirring (it will be foamy) until it registers 310°F and is tan around the edges, 12 to 16 minutes.

Remove from the heat and quickly remove the thermometer. Whisk in the baking soda (it will be foamy), and then the salt. Whisk in most of the seeds or nuts or all of the spice of your choice. Pour the mixture onto the baking sheet and tilt the sheet to spread it evenly. Sprinkle any remaining nuts or seeds on top. Cool completely on the baking sheet on a rack at room temperature, about 1-1/2 hours.

Invert the brittle onto a large cutting board. Use a meat mallet, rolling pin, or your hands to break it up into medium-to-small pieces. The brittle can be stored in an airtight container at room temperature for up to 1 month.

Honey Caramels

• 1-2/3 cups heavy cream
• 1 tsp. pure vanilla extract
• 1-1/2 cups granulated sugar
• 4-1/2 oz. (1/4 cup plus 3 Tbs.) honey
• 1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature; more for the pan
• 1/2 tsp. table salt

Butter an 8x8-inch baking pan, line the bottom with parchment, and butter the parchment well  Don’t worry if the parchment pops up a bit, the weight of the caramel will press it back down.

In a small saucepan, heat the cream with the vanilla over medium heat until it comes to a simmer. Reduce the heat to very low and keep the cream hot.

Heat the sugar with the honey in a 4-qt. or larger saucepan over medium-high heat, stirring occasionally with a long-handled wooden spoon, until the sugar is mostly dissolved and it starts to boil, 4 to 5 minutes.

Stop stirring and brush down the sides of the pot with a clean pastry brush dipped in water to dissolve any clinging sugar crystals.

Clip a candy thermometer to the pot and let the mixture boil, without disturbing the bubbling sugar, until it reaches 305°F, 2 to 5 minutes. Rinse any clinging sugar off your spoon and dry it with a towel.

Add the 3 Tbs. butter and the salt. Slowly stir in the warm cream. The mixture will boil furiously and bubble up considerably as soon as you begin adding things: Just keep slowly and steadily pouring in the cream and stirring. By the time all the cream is added, the temperature of the mixture will have started to drop. Continue stirring, watching the thermometer closely, until the temperature is back up to 250°F. Take the pan off the heat.

Immediately pour the hot caramel into the prepared pan. Do not scrape the pot. What sticks to the pot should stay in the pot.

Set the pan on a rack in a cool part of your kitchen. Don’t disturb the pan until the caramel is fully cool and set, at least 5 hours, but preferably overnight.

Run a table knife around the edges of the pan and turn the caramel out onto an oiled cutting board. Peel off the parchment. With a chef’s knife, cut the caramel into 100 squares (about 3/4 inch each) and wrap them snugly in cellophane or other candy wrappers. Once cut, the caramels will slowly lose their shape, so it’s important to wrap them right away.

Mocha-Chocolate Fudge

This creamy chocolate fudge is the perfect gift for the serious coffee lovers on your list.

• 3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan
• 3-3/4 cups granulated sugar
• 1-1/2 cups heavy cream
• 4 oz. unsweetened chocolate, coarsely chopped
• 1/2 cup cocoa nibs
• 3 Tbs. light corn syrup
• 2 Tbs. instant espresso or coffee
• 1 tsp. table salt
• 25 coffee beans (optional)

Lightly butter the face of a candy thermometer and set aside.

Put the sugar, cream, chocolate, corn syrup, instant coffee, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.

Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours.

Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. After beating the fudge, stir in 1/2 cup cocoa nibs. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. If you like, lightly score the fudge into 25 pieces and place a coffee bean in the center of each piece. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.

Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.

The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

Classic Chocolate Truffles

What sets these truffles apart from others are their velvety soft interiors, which the author achieves by using a higher than usual proportion of cream to chocolate for the ganache.Make it Your Own: If you like this recipe, you'll love creating your own custom chocolate truffle recipe. Use our Recipe Maker to select your chocolate, flavorings, and coatings. You can also save your recipe, print it, or share it with a friend.

• 2-3/4 lb. good-quality bittersweet chocolate
• 1 cup heavy cream
• 4 oz. (8 Tbs.) unsalted butter, at room temperature
• 1/4 cup good-quality liqueur (such as rum, Cognac, Armagnac, or Grand Marnier)
• 8 oz. Dutch-processed cocoa powder (optional)

Tip:

If you decide to skip the extra step of tempering your dipping chocolate (which gives it a glossy finish), it's a good idea to roll the truffles in the optional cocoa powder, to mask their duller finish.

Make the ganache:

Using a serrated knife or the heel of a chef's knife, chop 12 oz. of the chocolate for the ganache by shaving shards from the bar and then cross-cutting, to get chips now bigger than peanuts. Transfer to a small stainless-steel bowl. Chop the remaining 2 lb. chocolate the same way, and set aside to use for dipping.

Chop the chocolate.

Heat the cream in a small saucepan until it just comes to a boil and pour it over the chopped ganache chocolate. Using a wooden spoon, stir quickly in small circles in the center of the bowl. The chocolate center will become a viscous, shiny emulsion.

Add the cream.

Stir the mixture.

Gradually stir in larger circles, bringing in more chocolate from the sides. Keep enlarging the shiny center until all the chocolate has been incorporated. If the emulsion cools before all the chocolate has melted, briefly flash the bowl over a pan of hot (not simmering) water for a few seconds, being careful not to overheat the ganache and lose the emulsion. When there are no more lumps, continue stirring for one more minute; don't overmix. Set the ganache aside to cool.

Stir until all the chocolate has been incorporated into the mixture.

Meanwhile, in another bowl, beat the butter with a wooden spoon until it's very soft, smooth, and creamy. When the ganache has cooled to room temperature and thickened noticeably, add the butter, in small pieces a few at a time. The butter should blend without melting. Stir until no butter bits remain. Gradually pour in the liquer, stirring constantly to maintain the smooth emulsion.

Add the butter.

If you want to pipe the truffles immediately, chill the ganache in the refrigerator until it's cool but not firm, 10 to 15 minutes. Otherwise, cover the bowl with plastic wrap and let it isit at room temperature until ready, up to one day. When you're ready to pipe, the ganache should be as smooth and as soft as peanut butter (but not as sticky).

Shape the truffles:

Fill a pastry bag, fitted with a 1/2-inch tip, one third of the way with the ganache. Holding the bag vertically, pipe the ganache onto parchment-lined baking sheets, aiming for 1-inch drops. Refrigerate the truffle centers until quite firm, about 1 hour.

Pipe the ganache onto parchment-lined baking sheets.

Shape each truffle center into a smooth ball by rolling it between your palms. Your palms will be covered in chocolate after rolling a few truffles. If you sense that the truffles are melting too much as you roll, dip you hands in ice water, dry them well, and then continue rolling. (To smooth the truffles even more, refrigerate them for 30 minutes and then roll them a second time.) Refrigerate the shaped truffles on the baking sheet for 1 hour, or until ready to dip.

Shape the truffles.

Melt the chocolate coating:

Set two parchment-lined baking sheets on a long work surface, leaving enough space to one side for the melted chocolate and the truffle centers, in that order. If you're rolling the truffles in cocoa powder, sift it into a shallow dish and set it to one side of the work area.

If you're tempering the dipping chocolate, chop about one-quarter of it into even finer pieces. Set these aside in a bowl separate from the rest of the dipping chocolate. In a medium saucepan, simmer about an inch of water. Transfer the 2 pounds (or 1-1/2 pounds, if you're tempering) of chopped dipping chocolate to a stainless-steel or Pyrex bowl that's large enough to rest over--not in--the water.

Remove the pan of water from the heat and set the bowl of chopped chocolate over it. Stir with a wooden spoon until the chocolate is completely melted. If you're not tempering, set the bowl on the work surface, and skip ahead to the section on dipping the truffles below.

Temper the chocolate (optional):

If you're tempering the chocolate, continue heating it over the pan of hot water until a chocolate thermometer registers between 120° and 125° F. Remove the bowl from the saucepan, dry the bottom, and cool the chocolate to 86° F by adding the reserved finely chopped chocolate, 2 Tbs. at a time, stirring after each addition until the pieces melt.

Heat the chocolate.

When the temperature reaches 86° F and the pieces no longer melt (you might not use all the finely chopped chocolate), very gently raise the temperature to between 88° and 91° F by flashing the bowl over the pan of hot water for 10 seconds at a time, drying the bottom of the bowl every time.

To test if the chocolate is in temper, spread a bit on a swatch of parchment and let it cool for a few minutes. The chocolate is in temper if it sets quickly. If the chocolate has white streaks and is tacky to the touch, it is not in temper; start the process again by heating the chocolate to 120°F.

Keep the chocolate in temper while dipping by holding it between 88° and 91° F. To monitor the temperature, tape the thermometer to the bowl (the bulb shouldn't touch the bowl). If the temperature in the center of the bowl drops to 89° F, flash the bowl over the hot water in 10-second increments until the temperature hits 90° F.

Dip the truffles:

Remove about one-quarter of the truffle centers from the fridge; set them on the work surface. Immerse one in the chocolate and spin it around with a fork to cover completely. Lift it out on the fork tines. Tap the fork on the sides of the bowl several times so the excess chocolate drips off and a thin chocolate shell forms around the truffle. You may have to tap 20 times or more.

Dip the truffles.

Gently set the dipped truffles on the lined baking sheets, using a knife to nudge the truffle off the fork without scraping off any coating. When the utensils are sticky with chocolate, switch to clean ones to avoid scarring the shell. Continue with all the truffle centers.

Set the dipped truffles onto the lined baking sheets.

If you're rolling in cocoa, instead of setting the freshly dipped truffles on parchment, tip them into the dish of sifted cocoa. When the dish is full of truffles, snap it back and forth to coat the truffles, and then gently transfer them to another plate.

Roll in cococa.

Dark Chocolate Pretzel Clusters

Chocolate with a salty crunch is all the rage now—even the mass market candy makers have caught on. But some of us are long-time devotees. Dark chocolate-covered pretzels have been a favorite of mine since childhood, so when I found myself with a bag of broken pretzels what else could I do but smother them in the best quality chocolate and turn them into a mouthwatering candy cluster.

• 4 oz. any shape thick-style salted pretzels
• 6 oz. dark chocolate (60% to 70% cocoa solids), chopped

Line a baking sheet with wax paper.

Put the pretzels into a sealable plastic bag and crush them with a rolling pin or mallet into about 1/4-inch pieces. You should wind up with about 2 cups of pretzel pieces.

Place the chocolate in the top of a double boiler set over barely simmering water. Make sure the bottom of the pan does not touch the water. Melt the chocolate, stirring frequently, about 1 minute. Remove the pan from the heat. Add the pretzel pieces to the chocolate and stir until well coated.

Scoop heaping tablespoon-size stacks of the chocolate-covered pretzel pieces onto the prepared baking sheet. Place the baking sheet in the refrigerator and allow to cool and set, about 20 minutes. Store and serve at room temperature.

Candied Citrus Peel

Citrus with thicker peels will produce the best candied results. (Very thin peel—from limes, for example—turns leathery when candied.) Blanching peels multiple times tames their bitter flavor. You’ll likely have left over syrup after making this recipe; brush it over cake or use it in cocktails.
Read the Test Kitchen tip to understand the anatomy of a citrus peel, and learn more ways to use citrus peels.

• 3 cups citrus peel (from about 4 large oranges, 2 large grapefruit, 8 lemons, or 5 Minneolas; see below for preparation instructions)
• 2-1/2 cups granulated sugar

Using a sharp knife, cut the fruit lengthwise into eighths; then cut off the zest along with a thin layer of the white pith. Slice the peels into 1/4-inch-wide strips. Save the fruit for another use.


Put the sliced peels in a 3-quart heavy-duty saucepan and add enough water to cover. Bring to a boil over high heat and blanch for 5 minutes.


Drain the peels, cover with fresh water, bring to a boil, and blanch again for 5 minutes. Repeat once more for a total of three blanchings.


In the same saucepan, combine 1-1/2 cups of the sugar and 1 cup of water; bring to a boil over high heat.


Add the peels and reduce the heat to low. Let the peels simmer very gently—the mixture should be just slightly bubbling—until they begin to look translucent, 45 to 60 minutes. Stir occasionally to ensure that the peels candy evenly and don’t burn.


Drain the peels, reserving the syrup for another use. Set a rack over a parchment-lined rimmed baking sheet. Put the remaining 1 cup of sugar in a bowl. Roll the peels in the sugar, shake them in a sieve to remove any excess, and spread them on the rack; let dry for 5 to 6 hours. Once fully dry, store the candied peels in an airtight container in a cool, dry place for up to 1 month.

Creamy Chocolate Fudge

Give the gift of fudge! This melt-in-your-mouth chocolate fudge is simple to make and keeps for up to 10 days in an airtight container.

• 3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan
• 3-3/4 cups granulated sugar
• 1-1/2 cups heavy cream
• 4 oz. unsweetened chocolate, coarsely chopped
• 3 Tbs. light corn syrup
• 1 tsp. table salt

Lightly butter the face of a candy thermometer and set aside.

Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.

Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours.

Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.

Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.

The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

Matzo Candy with Caramel, Chocolate, and Halva

I ate so much matzo when I lived on a kibbutz in Israel that I wasn’t sure I could ever eat it again—and to be honest, unless it’s loaded with butter and salt, who would want to eat this stuff in the first place. But in this recipe, the smooth, velvety texture of the halva combined with the saltiness of the cracker is the way to eat matzo going forward in life. Big statement, I know.

• Olive oil spray
• 1 (11-ounce) box unsalted matzo crackers (11 crackers)
• 1 cup (2 sticks) unsalted butter
• 2 cups packed dark brown sugar
• 1/2 cup light corn syrup
• 1-1/2 tsp. kosher salt
• 1/2 tsp. baking soda
• 3/4 lb. semisweet chocolate, roughly chopped
• 1/4 lb. (1 cup) halva candy

Preheat the oven to 300°F. Spray 3 baking sheets with olive oil spray.

Lay the matzo out in a single layer on the prepared baking sheets.

Put the butter, brown sugar, corn syrup, and salt in a small saucepan set over low heat. Cook, stirring occasionally, for 3 to 4 minutes, until the butter melts. Raise the heat to medium and cook until the mixture is bubbling rapidly, 3 minutes. Add the baking soda, turn off the heat, and stir. The caramel mixture will be thick and bubbly.

Spread the caramel over the top of the matzo crackers, covering their entire surface. Put the baking sheets in the oven and bake for 10 to 15 minutes.

Remove the baking sheets from the oven and immediately sprinkle the chopped chocolate over the caramel-covered matzo. Using a rubber spatula or the back of a spoon, spread the chocolate pieces so that they melt and coat the caramel matzo evenly. Then, while the chocolate is still warm, sprinkle with the halva. Let the matzo cool in the refrigerator for 1 hour or longer.

Break the cooled matzo into smaller pieces, and serve.

Bittersweet Chocolate Bark with Marcona Almonds

Salty almonds meet deep, dark chocolate in this festive party nibble. If you can’t find Spanish Marcona almonds, which are generally sold salted, use toasted blanched almonds and add a good pinch of salt to the brittle.

• 1 cup plus 2 Tbs. granulated sugar
• 9 oz. Marcona almonds, coarsely chopped and sifted
• 1 lb. bittersweet chocolate, coarsely chopped

Make the almond brittle

Line a heavy-duty rimmed baking sheet with foil. Put the sugar in a 2-quart heavy-duty saucepan. Add 1/4 cup water and swirl (don’t stir) to moisten. Cover and boil over high heat until starting to turn golden around the edges, about 4 minutes. Remove the lid and cook, swirling occasionally, until the caramel is deep amber, 3 to 4 minutes more. Stir in half of the nuts. Pour the mixture onto the foil-covered baking sheet, and spread to 1/8 inch thick. Cool completely at room temperature.


Peel the brittle off the foil, chop coarsely, and sift through a medium-fine sieve to remove the extra-small pieces and the brittle dust, which will make the chocolate bark too sweet. At this point, you can proceed with making the bark, or store the brittle in an airtight container in the freezer for up to a week.

Make the chocolate bark

Line two 8x8-inch pans with foil. In a 12-inch skillet, bring 1 inch of water to a boil over high heat. Reduce the heat to maintain a bare simmer. Put the chocolate in a dry stainless-steel bowl that fits in the skillet and put the bowl in the simmering water bath. Stir until most of the chocolate is melted, about 5 minutes. Remove the bowl from the water—be careful not to get any water in the chocolate—and stir until smooth. Stir in the remaining almonds and the almond brittle.


Divide the chocolate mixture between the prepared pans, making sure that none of the brittle is exposed. (The brittle will sweat and soften if not coated in chocolate.) Shake the pan a little to level the chocolate. Refrigerate until firm, about 30 minutes. Turn out the bark and remove the foil. Cut into small, rustic pieces and refrigerate for up to 1 week before serving.

Chocolate-Raspberry Truffles

Use the best-quality chocolate you can find. When warmed, the chocolate mixture doubles as a killer sauce for ice cream.

• 1 cup fresh raspberries
• 1 lb. semisweet or bittersweet chocolate, finely chopped
• 1-1/2 cups heavy cream
• Small pinch salt
• 1 cup unsweetened Dutch-processed cocoa

Pass the berries through a food mill fitted with a  fine disk or force them through a fine sieve, mashing with a wooden spoon, into a medium bowl. You'll have about 1/2 cup purée; set it aside and discard the contents of the strainer. Put the chopped chocolate in a medium bowl. In a small saucepan, heat the cream until just boiling. Pour the hot cream over the chopped chocolate; whisk to blend. Stir in the raspberry purée and the salt. Refrigerate the mixture until completely chilled, about 1 hour.

A food mill makes quick work of raspberry purée, mashing and straining in one sweep.

Pour the cocoa powder onto a plate. With a melon baller or spoon, scoop the chocolate and shape it into 1-inch balls. If the truffles are very soft, put them on a baking sheet and refrigerate briefly to firm. Roll the shaped truffles in cocoa, coating them thoroughly. If sealed and refrigerated, the truffles will keep for about a week.

Chocolate Bark with Ginger and Pistachios

With a cup of coffee or tea, this is a quick and sweet end to dinner.

• 6 oz. bittersweet dark chocolate (70% to 72% cacao), chopped (1 cup)
• 2 oz. white chocolate, chopped (1/3 cup; optional)
• 3 Tbs. chopped salted pistachios
• 3 Tbs. chopped dried apricots
• 2 Tbs. chopped crystallized ginger

In a small bowl, melt the dark chocolate in the microwave on high for 1 to 2 minutes. Stir until smooth.

Line a baking sheet with a silicone baking mat or waxed paper. Spread the melted dark chocolate into an approximately 8x5-inch rectangle.

If using the white chocolate, melt it in the same manner as the dark chocolate and drizzle it in a zigzag pattern across the dark chocolate.

Sprinkle with the chopped pistachios, apricots, and ginger and press gently to set them into the chocolate. Chill in the refrigerator for 10 minutes. Break into pieces and serve. Store any leftovers in the refrigerator.

Homemade Peanut Butter Cups

While these take some time to set up and fill, they’re pretty fabulous and have a nice bit of goosh to them. If you really want to go the distance, take a few extra minutes to make your peanut butter from scratch. This is a moment when it really shines. 

• 1 lb. bittersweet chocolate or milk chocolate, roughly chopped
• 1 cup creamy or chunky peanut butter, homemade or store-bought
• 1/2 tsp. vanilla extract, homemade or store-bought
• 1/4 tsp. salt
• 2 Tbs. packed light brown sugar, homemade or store-bought

Lay out 30 mini muffin liners (petit-fours papers) on a large plate or baking sheet. Set up a double boiler over medium heat. Melt the chocolate in the double boiler, stirring the chocolate as it melts, and when it is entirely smooth, 7 to 10 minutes, remove it from the heat.

Scoop up a bit of chocolate with a small spoon, pour it into a mini muffin liner, and use the back of the spoon to spread the chocolate around the entire inside of the liner. You want the layer of chocolate to be thin, but not so thin that it won’t hold up when it dries and gets peeled out of the paper. Repeat with the remaining cups. Set them aside to harden a bit, 10 to 15 minutes, and wash the spoon. Set aside the remaining melted chocolate.

Meanwhile, make the filling. Combine the peanut butter, vanilla, salt, and brown sugar in the bowl of a food processor fitted with the chopping blade. Process the mixture until it is smooth and uniform.

Even if the chocolate is not yet hard, with the small spoon, fill each cup three-fourths of the way with the peanut butter mixture.

Return the double boiler to medium heat, and soften the remaining chocolate in the bowl. With a large spoon, cover the peanut butter with melted chocolate to the top of the cups to seal in the filling. When all of the cups are filled, leave them to harden at room temperature for at least 3 hours.