1 pound milk or dark
About 1 pound (½ bag)
Parchment or waxed paper
Double boiler method: Reserve ¼ cup of chocolate
chips. Place remaining chocolate chips in a glass
or metal mixing bowl on top of a pan half full of
water. Heat the water over medium-high until it
is steaming, but not boiling. For best results, bring
the chocolate temperature up to 120°F, stirring
frequently. Then reduce the heat and add about
10 of the reserved chips with every 10-degree
drop. Once you reach 90°F, do not add more chips.
The optimal temperature for dipping is 86°F.
Caution: Never let the water come into contact
with the chocolate.
Microwave method: Heat chocolate at 50% power,
stirring every 30 seconds, until it is 120°F, liquid
and no lumps. Reduce the heat and add the
remaining chips as described above.
Using small tongs, carefully dip each cashew cluster
halfway or fully into the melted chocolate, then
set aside or refrigerate on parchment or waxed
paper to cool and harden, about 45 minutes.
Makes 32 clusters.
Coffee Gingerbread Truf;es
¾ cup heavy cream
8 ounces bittersweet
chocolate, ;nely chopped
(approximately 1;⁄; cups)
1 packet Starbucks VIA
1 teaspoon ground
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ cup cocoa powder
Heat cream to just under a boil.
In a bowl, combine chopped chocolate, Starbucks
VIA Ready Brew and spices. Pour the hot cream
over the mixture and stir until the chocolate
Spread the chocolate in a shallow pan and chill
until ;rm but still scoopable.
To shape, place cocoa powder on a plate. Coat
your hands with some cocoa.
Scoop the chocolate mixture with a teaspoon
and shape into a ball. Roll in the cocoa and
place on a clean plate.
Cover the tru;es with plastic wrap. Refrigerate
for up to a week. Makes 28-30 tru;es.