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Oxling's Alcoholic chocolates & treats | recipes, tips and photos of my hobbyrecipes, tips and photos of my hobby
http://oxlingac.wordpress.com/
recipes, tips and photos of my hobby
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Oxling's Alcoholic chocolates & treats | recipes, tips and photos of my hobby | oxlingac.wordpress.com Reviews
https://oxlingac.wordpress.com
recipes, tips and photos of my hobby
Candy Making Process | Oxling's Alcoholic chocolates & treats
https://oxlingac.wordpress.com/2010/04/17/candy-making-process
Oxling's Alcoholic chocolates and treats. Recipes, tips and photos of my hobby. Prep work. Stick molds you will be using in the freezer, and put any liquid fillings in a squeeze bottle for clean and controlled usage. Have a small sauce pan with 1 inch of water in the bottom set on low to stage bottles with melted chocolate so chocolate does not set in the bottle between molds. 1melt chocolate in a double boiler (Dark 114-118F, Semi-Sweet or Milk 105-113F, White 98-110F). 11freeze till chocolate hardens.
Tequila Rose Truffles | Oxling's Alcoholic chocolates & treats
https://oxlingac.wordpress.com/2010/04/17/tequila-rose-truffles
Oxling's Alcoholic chocolates and treats. Recipes, tips and photos of my hobby. 1/2 cup Tequila Rose. 1/2 lb white chocolate. 2-1/2 lbs dark chocolate. Step 1: prep Truffle filling. Warm the Tequila Rose in a sauce pan on low. Add 1/2 lb white chocolate, stir till all chocolate is melted and mixture is smooth. Transfer to a squeeze bottle and set aside to cool. May need to microwave for 20 seconds or keep in warm water for smoother use in the squeeze bottle. Step 2: assemble the candies.
Caramel Chocolate Truffles | Oxling's Alcoholic chocolates & treats
https://oxlingac.wordpress.com/2010/04/17/caramel-chocolate-truffles
Oxling's Alcoholic chocolates and treats. Recipes, tips and photos of my hobby. 1/2 cup Bailey’s. 3 tbsp Bailey’s. 1/2 lb dark chocolate. 2-1/2 lbs dark chocolate. Step 1: prep Truffle filling. Warm the 1/2 cup Bailey’s in a sauce pan on low. Add 1/2 lb dark chocolate, stir till all chocolate is melted and mixture is smooth. Transfer to a squeeze bottle and set aside to cool. May need to microwave for 20 seconds or keep in warm water for smoother use in the squeeze bottle. Step 2: prep caramel creme.
Coconut Creams | Oxling's Alcoholic chocolates & treats
https://oxlingac.wordpress.com/2010/04/17/coconut-creams
Oxling's Alcoholic chocolates and treats. Recipes, tips and photos of my hobby. 2-1/2 lbs dark chocolate. 6 cup (1-1/2 lbs) dry fondant. 2 cups (1/4 lb) dry coconut. 3/4 cup coconut rum. Step 1: prep Coconut cream sauce. Put 3/4 cup of coconut rum in a med. Mixing bowl. Using a wire whisk add the coconut and then start adding fondant to the bowl till you reach a consistency of toothpaste. Transfer to a squeeze bottle and set aside. Step 2: assemble the candies. Follow the Candy Making Process.
Cherry Cordials | Oxling's Alcoholic chocolates & treats
https://oxlingac.wordpress.com/2010/04/17/cherry-cordials
Oxling's Alcoholic chocolates and treats. Recipes, tips and photos of my hobby. 1 jar (10 oz) maraschino cherry. 5 cup (1-1/4 lb) dry fondant. 3/4 cup cherry brandy or amaretto. 2-1/2 lbs dark chocolate. Step 1: prep cherries. Pour cherry juice from the jar, cut cherries into quarters and place back into the jar, refill with desired liquor till cherries are covered. Set in the fridge for at least a week to allow pieces to absorb the liquor. Step 2: prep Cordial sauce. Step 3: assemble the candies. You ar...
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Saturday, May 2 2009. I’m posting from the convention’s Ops desk. Sitting back answering occasional questions playing with my iPod. With this segment of volunteering I get next years con fee for free, W00t! And I may be hosting a panel next convention on my special chocolates, sweet. The convention is going great, we have over a thousand participants this year and it keeps growing must check the consuite for food. Blood donors evening of thanks. Thursday, Mar 26 2009. Sunday, Mar 1 2009. As they talked s...
Oxling's Alcoholic chocolates & treats | recipes, tips and photos of my hobby
Oxling's Alcoholic chocolates and treats. Recipes, tips and photos of my hobby. 2-1/2 lbs dark chocolate. 6 cup (1-1/2 lbs) dry fondant. 2 cups (1/4 lb) dry coconut. 3/4 cup coconut rum. Step 1: prep Coconut cream sauce. Put 3/4 cup of coconut rum in a med. Mixing bowl. Using a wire whisk add the coconut and then start adding fondant to the bowl till you reach a consistency of toothpaste. Transfer to a squeeze bottle and set aside. Step 2: assemble the candies. Follow the Candy Making Process. 1/2 lb min...
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