Recipe: Rose Petal Jam Filled Chocolates

[Guest guest]

These are yummy! I adapted this recipe for my Rose Petal Jam

from a filled chocolate recipe in a 1992 issue of Bon Appetit Magazine ..

I used their chocolate making instructions here

 

It's important to use an imported chocolate, such as Lindt or Callebaut,

for this recipe. The high cocoa-butter content of the imported type chocolate

produces chocolate eggs that are more flexible and easier to remove from

the molds. You can make all the eggs out of white chocolate, all out of bitter-sweet

chocolate or a few from each.

Egg Shells

2 1/2 pounds imported bittersweet (not unsweetened) chocolate or

imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of

each chocolate, chopped

 

8 small plastic egg mold sets (total of thirty two 3x2 1/2-inch 1/4-cup

egg

halves)

 

Rose Petal Jam Filling

1 Small Jar Rose Petal Jam

 

Chocolate Filling

3/4 cup whipping cream

6 tablespoons (3/4 stick) unsalted butter, cut into pieces

1 pound imported bittersweet (not unsweetened) chocolate, chopped

6 tablespoons sour cream

 

Assembly

Reserved chocolate in double boiler

 

To Decorate

8 yards (about) colorfast silk ribbons

To make chocolate shells:

Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler

over simmering water, stirring frequently until smooth and candy thermometer

registers 115°F for bittersweet and 105°F for white chocolate. (If making

both bittersweet chocolate and white chocolate eggs, melt chocolates separately

in two double boilers.) Remove chocolate from over water. Spoon chocolate

into 1 set of large egg molds, filling molds completely (do not fill decorative

base section of mold). Turn mold over above prepared cookie sheet, allowing

excess chocolate to spill out. Shake mold to produce uniformly thick shell.

Turn mold right side up. Run fingertip gently around edge of eggs to remove

excess chocolate. Refrigerate.

Tilt foil-lined sheet with melted chocolate over top of

double boiler, scraping chocolate into double boiler. Reheat to 115°F for

bittersweet and 105°F for white chocolate, stirring frequently. Repeat coating

process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil

to top of double boiler and set aside. Refrigerate molds while making chocolate

filling.

RosePetal Jam filling:

 

Spoon 2 scant tablespoons Rose Petal Jam into each egg half.

To make chocolate filling:

Bring whipping cream and butter to simmer in heavy medium saucepan, stirring

until butter melts. Add chocolate and whisk until smooth and melted. Remove

chocolate filling from heat. Whisk in sour cream. Let stand until cool but

still pourable, stirring occasionally, about 30 minutes.

Spoon filling over Rose Petal Jam in all egg halves, filling

to 1/16 inch below top edge. Chill until set, about 40 minutes.

To assemble:

Rewarm reserved melted chocolate in top of double boiler to 115°F for bittersweet

and 105°F for white chocolate. Remove chocolate from over water. Working

quickly, spread enough melted chocolate (use bittersweet for dark eggs and

white chocolate for white eggs) atop 1 set of filled eggs just to cover.

use icing spatula to scrape excess chocolate from eggs and clean sides. Place

mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds

until chocolate is firm, about 1 hour.

Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs.

Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border. Working quickly, cover bottom half of egg with corresponding top half

of egg and press together gently. Refrigerate whole egg. Repeat with remaining

egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in

airtight container in refrigerator.)

To decorate:

Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until

ready to eat. Serve eggs chilled.

*Smile*

Chris (list mom)

Organic Rose Petal Jam

http://www.alittleolfactory.com

[Guest guest]

whew too much work for me.....how do I order premade

Sue

[Guest guest]

I didn't even understand most of the directions. LOL :-))

 

Patty Corapi

[Guest guest]

IF I get the time to make these this year I'll send you a few, Sue

*Smile*

Chris (list mom)

http://www.alittleolfactory.com

 

 

Sue wrote:

 

>whew too much work for me.....how do I order premade

>Sue

>

[Guest guest]

Me neither, and I do like to cook! I like to eat even more! And chocolate, wow! But that was some looooong direction sheet ... a bit too involved for me. :-D lol

Simone

 

I didn't even understand most of the directions. LOL :-)) Patty Corapi

[Guest guest]

Mmmm, these sound good. I have been on a chocolate candy making frenzy lately. I just finished tray 8 of some macadamia nut and Irish crème chocolates (about 200 on a tray). And took the peanut butter ones out of the freezer (made about 2000 of those). Now I have to coat the cherry ones in chocolate. I am putting them in white chocolate. They are maraschino cherries with crème centers (like the same stuff that is in those cream eggs at Easter). Oh what next, I have about ten pounds of almonds. Something with chocolate, then rolled in almonds, then maybe coated with something else. Ooh, maybe caramels, I know I have the recipe for my rum caramel around here somewhere.....

 

Blessings,Soseneda (off to the kitchen)Quidquid Latine dictum sit, altum videtur.ICQ# 47264444AIM: SosenedaA: Soseneda_ArianrhodLooking for herbs and other witchy supplies?Many wonderful handmade items from Twining Vines available at The Town Market TheTownMarket

[Guest guest]

Soseneda,

 

WOW you have been busy......2000 pb ones???!!!!!!!!!!! I am in awe.........All Hail the Candy Queen!!!! ROFLMAO I always have big plans for making candy and goodies for Christmas and then run out of poop and time when it comes right down to it. So really....I am in awe. Not just funnin' ya. :0)

LindaRed Barn Enterpriseshttp://www.geocities.com/redbarnenterprisesCandles & Metal Home Decor

[Guest guest]

This sounds like serioous kitchen work. I can't imagine making 2000 of anything!!!!!!!!!!!!!!!!!!!

Regards

Ann - Scotland (whose efforts in the kitchen are sometimes beaten by her husband's!)

 

-

Soseneda

07 November 2001 20:53

RE: Recipe: Rose Petal Jam Filled Chocolates

 

Mmmm, these sound good. I have been on a chocolate candy making frenzy lately. I just finished tray 8 of some macadamia nut and Irish crème chocolates (about 200 on a tray). And took the peanut butter ones out of the freezer (made about 2000 of those). Now I have to coat the cherry ones in chocolate. I am putting them in white chocolate. They are maraschino cherries with crème centers (like the same stuff that is in those cream eggs at Easter). Oh what next, I have about ten pounds of almonds. Something with chocolate, then rolled in almonds, then maybe coated with something else. Ooh, maybe caramels, I know I have the recipe for my rum caramel around here somewhere.....

 

Blessings,Soseneda (off to the kitchen)Quidquid Latine dictum sit, altum videtur.ICQ# 47264444AIM: SosenedaA: Soseneda_ArianrhodLooking for herbs and other witchy supplies?Many wonderful handmade items from Twining Vines available at The Town Market TheTownMarketMy Pictures of Aromatic Plants and Exotic Places In Turkeyhttp://members.home.net/chrisziggy1/triptoturkey.html

[Guest guest]

LOL! I think it helps that I did this professionally for a few years:) I love to cook. And my family and friends (and boy do we have a lot of those when the word food is mentioned) all seem to like my cooking, so I always cook in huge amounts:)

 

This candy will probably be all gone by the end of November due to thanksgiving, and friends dropping in to see what I am making:)

 

I try to always keep homemade candy and cookies on hand for whenever guests come by. And I serve all this stuff at my mehndi parties and potion making home parties too:)

 

I think I am going to take the rose petal jam filling idea and mold some chocolate roses, maybe with red swirls to fill with. That way they will have that rose theme. Oh, so many ideas, and so little counter space.

 

 

Blessings,SosenedaQuidquid Latine dictum sit, altum videtur.ICQ# 47264444AIM: SosenedaA: Soseneda_ArianrhodLooking for herbs and other witchy supplies?Many wonderful handmade items from Twining Vines available at The Town Market TheTownMarket

 

 

 

Soseneda,

 

WOW you have been busy......2000 pb ones???!!!!!!!!!!! I am in awe.........All Hail the Candy Queen!!!! ROFLMAO I always have big plans for making candy and goodies for Christmas and then run out of poop and time when it comes right down to it. So really....I am in awe. Not just funnin' ya. :0)

Linda