In the Kitchen with David EPISODE ONE Haystacks скачать в хорошем качестве

In the Kitchen with David EPISODE ONE Haystacks

Pineapple White Chocolate Haystacks What you need: 1 pound top quality White Chocolate chips or chopped into small pieces with a serrated knife 1/2 pound sweetened shredded coconut 1/2 cup fresh grated pineapple, or canned crushed pineapple- drained through a strainer lined with cheesecloth, and squeezed of all juices (mixture to be only lightly moist) What to do: Slowly heat white chocolate in a bowl over simmering water until the temperature of the chocolate is between 115-120 degrees, stirring regularly. Pull from heat mix in coconut thoroughly, then add prepared pineapple, mix thoroughly. Use a 1oz scoop to scoop level scoops of the white chocolate mixture into baking papers to set, or use a 2oz scoop to create larger haystacks released on to a lined cookie sheet. Allow at least one hour to set, and enjoy. Milk Chocolate Haystacks with crushed Almonds What you need: 1 pound top quality Milk Chocolate chips or chopped into small pieces with a serrated knife 1/2oz bakers wax 1/2 pound sweetened shredded coconut 1/2 cup fresh roasted unsalted almonds that have been pulsed in a food processor to break up the but into bits. What to do: Slowly heat milk chocolate and bakers wax in a bowl over simmering water until the temperature of the chocolate mixtures is between 115-120 degrees, stirring regularly. Pull from heat mix in coconut thoroughly, then add prepared crushed almonds, mix thoroughly. Use a 1oz scoop to scoop level scoops of the chocolate mixture into baking papers to set, or use a 2oz scoop to create larger haystacks released on to a lined cookie sheet. Allow at least one hour to set, and enjoy. Dark Chocolate Haystacks What you need: 1 pound top quality Bittersweet Chocolate chips or chopped into small pieces with a serrated knife 1/2oz bakers wax 1/2 pound sweetened shredded coconut What to do: Slowly heat bittersweet chocolate and bakers wax in a bowl over simmering water until the temperature of the bittersweet chocolate mixture is between 132-135 degrees stirring regularly. Pull from heat add shredded coconut and mix thoroughly. Use a 1oz scoop to scoop level scoops of the dark chocolate coconut mixture into baking papers to set, or use a 2oz scoop to create larger haystacks released on to a lined cookie sheet. Allow at least one hour to set, and enjoy. *mix-in ideas for Dark Chocolate Version: chopped candied oranges, roasted hazelnuts skins removed.