18 February 2010

Pretty Chocolate Candy Recipes From Canadas Famous Purdys



From Denny: The way the Winter Olymipics are overshadowing news coverage the Canadians are finally getting their respect - long overdue on all fronts for this country of only 30 million. Today Purdy's Chocolate of Canada, one of Canada's most popular chocolate companies, shares how to craft your own handmade chocolates! This video was originally created for Valentine's Day but as far as all chocophiles are concerned: "Didn't you know that every day is Valentine's Day when it comes to chocolate!" :)

Peter Higgins, a scientist at Purdy’s Chocolate of Canada, shares his recipes for blueberry almond bar and hedgehogs. Purdy's signature chocolates are the Hedgehogs made with hazelnuts and Sweet Georgia Browns made with pecans. The company sells over two million chocolate candies a year.

In the hedgehog recipe they use dried blueberries that are farmed in the Vancouver area. Purdy's also uses Himalyan pink sea salt. Why? This area of the world contains the oldest known salt deposit and is considered the purest. Now you know why Purdy's is so famous and well loved in Canada: they use the finest ingredients!

These recipes have just a few quality ingredients and are a breeze to create, enjoy!





Blueberry almond bar

From:
Peter Higgins of Purdy's Chocolate

Makes: four 3-ounce chocolate bars

INGREDIENTS

• 1 cup of 70% cocoa chocolate
• 4 ounces of roasted almonds
• 2 ounces of dried blueberries

DIRECTIONS

Melt the 70% chocolate slowly in a microwave oven until the chocolate is about 80% melted, leaving about 20% still solid. Melt the remaining chocolate by stirring the mixture until all solid chocolate has melted.

Add in blueberries and almonds. Mix until completely blended.

Pour mixture into chocolate bar molds, or on to wax paper (for bark) evenly and let dry at room temperature for 30 minutes or refrigerate for 15 minutes.



Hedgehogs

From:
Peter Higgins of Purdy's Chocolate

Makes: 33 mini hedgehogs


INGREDIENTS

Chocolate shell recipe

• 1/2 cup milk chocolate

Center recipe

• 1/2 cup milk chocolate
• 1/2 cup Belgium hazelnut puree

DIRECTIONS

To make the shell

Melt the milk chocolate slowly in a microwave oven until the chocolate is about 80% melted, leaving about 20% still solid.

Melt the remaining chocolate by stirring the mixture until all solid chocolate has melted.

Pour the melted chocolate into your mold (any mold shape will do, if you can't find hedgehog molds) just enough to cover the walls of the mold. Pour the excess chocolate out of the molds so you have a nice thin shell. Let the mold sit to dry.

Prepare the center

By mixing the melted milk chocolate and hazelnut puree.

Ensure both ingredients are at 85F or 15C. Blend the ingredients together.

With a piping bag, pipe the mixture into milk chocolate shells.

Using a spatula, spread the leftover milk chocolate on the mold, and smooth out any air bubbles. This will create the bottom of your hedgehog shell.

Let the mold dry at room temperature for 30 minutes or refrigerate for 15 minutes.


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