INGREDIENTS

INSTRUCTIONS

To set up: Line the bottom of a 10 x 15 inch baking sheet with waxed
or parchment paper, leaving a 2inch overhang at each end. Line a
second baking sheet or tray with wax paper and place next to your
work surface.
To temper chocolate: Melt 3/4 of the chopped chocolate (24 ounces
semisweet) with the shortening in the top of a double boiler over
simmering water or a bowl that sits in a pan of very hot (but not
simmering) water. Stir the chocolate constantly as it melts, being
very careful not allow chocolate to overheat or to allow even one
drop of water to enter bowl. When just about smooth (one or two small
pieces of chocolate may remain visible), immediately remove the
chocolate from the stove and briskly stir in the remaining chopped
chocolate. Stir constantly until perfectly smooth.
To assemble chocolate crisps: When smooth, stir in cereal and, when
well combined, use a large rubber spatula to help pour into prepared
baking sheet. Use an offset metal spatula to spread chocolate mixture
evenly in pan, then lift pan and give it one or two good rap's on the
counter to remove any air bubbles and assure an even layer. Place in
freezer (uncovered) for no longer than 5 minutes, then remove and,
using sturdy cookie cutters (plain or flutted), cut chocolate into
shapes. As you cut, gently push chocolates out of the cutter onto
second sheet, lined with wax paper.
Note: Since cutting cooled chocolate into shapes takes a little
muscle, place a pot holder or a folded dry kitchen towel over top of
cutter to protect your hand.
To wrap and store: If desired, wrap crisps individually in colored
foil wrappers (available in stores that specialize in candy making).
Alternatively, store unwrapped crisps in a tin, separated by sheets
of wax paper. Tempered chocolate should be stored at a comfortable
room temperature.
Shaping Variation
To form drop candies: After tempering chocolate, choose any type of
addition: i.e. crispy cereal, cocktail peanuts, raisins, walnuts,
minimarshmallows, mini m & m's, diced chewy caramels and the list goes
on... After stirring in your chosen addition, drop mixture by heaping
teaspoonfuls onto wax paper lined tray, with 1inch in between each
mound. When finished, place tray in the freezer for 3 to 5 minutes
(no longer). Remove and let sit at room temperature until completely
set. Store in an airtight tin, separated by sheets of wax paper.
Chocolate Variation and Temperature Guide
Beginners should stick to working with the darker chocolates
(semisweet, bittersweet and dark sweet). The lighter chocolates (milk
and white chocolate) are more heat sensitive because of the milk
solids.
If you feel more confident using a chocolate thermometer, purchase a
mercury thermometer specifically designed for chocolate. When melting
the initial bulk of chocolate, don't allow the temperature to rise
above 118F. At 115F, it's the right time to remove the bowl from heat
and stir in remaining chopped chocolate. After stirring until smooth,
check temperature. The darker chocolates should be cooled to 90F to
be in proper condition after setting. Lighter chocolates should be
cooled to 86F. Keep stirring briskly until desired temperature is
reached, then chocolate is ready to work with as directed in your
given recipe.
Converted by MC_Buster.
NOTES : Recipe Courtesy of Lauren Groveman's Kitchen Inc.
Recipe by: IN FOOD TODAY SHOW #INK098
Converted by MM_Buster v2.0l.

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