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It’s hard to imagine improving the beloved combination of chocolate and peanut butter, but these handcrafted Halloween candies do. Our take on the Reese’s Peanut Butter Cup™ gets crunch from ground graham crackers, while the sweetness is tamed by using high-quality milk chocolate and natural peanut butter.
We’re assuming you already have basic tools lying around (like a rubber spatula, bowls, and measuring cups), so here’s the special equipment you’ll need:
What to buy:
Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used E. Guittard 38 percent Cacao Milk Chocolate Wafers; they can be found at specialty grocery stores and online.
From experience we can say it’s best to avoid tempering chocolate on a hot day. If you can’t, be sure to work in an air-conditioned space. Chocolate behaves best in a room-temperature environment (mid-60s to low 70s).
Once your chocolate is in temper, it stays there for only a short time, so have everything ready to go and work quickly.
For the chocolate coating:
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...