Chocolate Fountains

This recipe chocolate is not very difficult, but it is equivalent to making truffles, so once you've learned the courage to want truffles.

Or maybe you love enough, you need to know anything more difficult not to try. Since I love chocolate and mint together so much, I attacked the use of all extort money in this recipe, vanilla, but it is also very good.

There is no such thing as a bad chocolate candy? "I do not thinkso!

Ingredients –

4c confectioners (powdered) sugar

Homogenized milk 1/2c

1c (2 sticks) cold butter

2 tsp. extract of your choice (1 tsp. each of the two genres as you want)

1 1 / 2 lbs. What kind of chocolate that you want the ice with his jacket – milk, half dark chocolate, white or dark.

Equipment and supplies –

6 Ziplock bags

Plastic

Tray or baking paper to fit yourcabinet

Saks

Blender

Directions –

Put the butter into the bowl and pulse back and forth between high and low speed to soften until there are no hard lumps, then slowly add sugar, milk powder.

After receiving about 2 cups of sugar mixed with butter, just enough to get a stiff, add 1/4c of cream or whole milk until the dough is soft enough to sweep them. Add the remaining sugar powder, extracts andthe rest of the milk. Extracts may be chocolate, orange, strawberry or lemon, just to give you some idea. Sweep again, after adding the liquid ingredients for about 30 seconds and turn off the mixer.

Spoon mixture into Ziplock bags and put aside. Tires tray with plastic wrap. Cut a corner off the Ziplock and squeeze drops of butter mixture on the plastic. Repeat this process until you have enough to fill the tray.

Put the trayfreezer for about 20 minutes.

In a separate bowl, melt the chocolate. You can use the oven, a double boiler or a large bowl on top of a small pot with boiling water underneath.

Take the candy from the freezer, when the chocolate is just right for dipping. Using a fork, a drop of chocolate, covering completely and then fold the cover of the plastic tray.

Let cool about 5 minutes, then drizzle somewhite or dark chocolate over the top or roll in powdered sugar, sprinkles, coconut, nuts or cocoa. Let cool for half an hour to an hour before moving it from the tray of cans or boxes.