White Chocolate "ravioli" W/ Hazelnut Filling

The truth is, altar call methodology creates more problems than it solves. Most “decisions” produce only what the unchanged human heart is easily and deceptively able to manufacture on its own – false religious zeal and moral resolve. The only difference is that in this case, all is done under the banner of Christianity, as opposed to some other religion. While we should rejoice that many have been truly saved through these methods, we should mourn that many more – likely the vast majority – have been left in a worse condition than before.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Grains		Chocolate, Desserts	25	Servings

INGREDIENTS

1/2	c	Hazelnuts, whole shelled
2	oz	Chocolate, semisweet
2	T	Butter, unsalted
1	T	Sugar
1	T	Brandy *OR: 1 Tbsp rum
9	oz	Chocolate, white grated

INSTRUCTIONS

FROM:      Sallie Austin  Filling Number of Servings:  25  Preheat oven
to 350-F. Form a sheet of tinfoil over the back of a 9  inch square
baking pan. Place the foil in the pan and smooth it into  corners and
sides as evenly as possible. Place the hazelnuts in a  roasting pan.
Put them in oven and roast for 10 minutes, then place  nuts in a heavy
kitchen towel and rub them back and forth vigorously,  so that their
bitter dried skins are removed. Pick over and discard  all skins. Grind
the nuts coarsely or chop in a food processor. Melt  the dark chocolate
and butter over hot water. Stir in sugar, brandy,  and nuts, and mix
well. Form paste into 25 small balls. Arrange the  chocolate balls in 5
even rows over the bottom of the dish, and press  each ball down so
that it is somewhat flattened against the bottom of  the pan. Place the
grated white chocolate over hot water and let it  melt completely. Stir
until smooth, then immediately pour the  chocolate into the center of
the pan and over as many chocolate  rounds as possible. Using a finger,
smooth the chocolate evenly over  the balls, out to the edge of the pan
in a thin, flat layer. Place  the pan in refrigerator briefly, until
the chocolate hardens somewhat  but does not completely firm. Run a
knife or ravioli cutter between  the rows and down the sides, then
replace dish in the refrigerator to  harden. When firm, lift out the
foil and separate the candies into  individual pieces.  Source:  The
Joy of Chocolate by Judith Olney  My notes: very easy. excellent.
impressive.  Used Droest (Holland)  white chocolate (in octagonal
package) - chopped in food processor -  melted easily. Nestle's
Treasures/Premier White also worked well.  ** -=> this comes from the
bottom of the files of Shelley Rodgers <=-

A Message from our Provider:

“Jesus: there is no substitute”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 35 Calories From Fat: 25 Total Fat: 3g Cholesterol: 2.4mg Sodium: <1mg Potassium: 15.9mg Carbohydrates: 2.3g Fiber: <1g Sugar: <1g Protein: <1g