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DARING BAKER'S CHALLENGE AUGUST 2011 - CANDYLICIOUS !!!

As every DB challenge I loved this one too and enjoyed making it. This was truly fun filled challenge for chocolate lovers.  I hope you will enjoy seeing them as much as I enjoyed by making them.  Please bear with number of pictures as this post has loooooooong tail.  Seeing through all my pictures, you can find a brief about each one in their picture itself.  

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy! 

Tempering Chocolate :
 
What is tempering?
“Tempering is a method of heating and cooling chocolate in order to use it for coating or dipping.
Proper tempering gives chocolate a smooth and glossy finish. Tempered chocolate will have a crisp snap and won't melt on your fingers as easily as improperly tempered chocolate.
Properly tempered chocolate is also great for molding candies because the candies will release out of the molds more easily and still retain a glossy finish.” - Ghirardelli

Why is it necessary?
If you simply melt chocolate and let it cool it will set with unattractive grey streaks or spots, called blooming. If eaten, the texture will be grainy and it won’t melt smoothly in the mouth.

When you temper chocolate the end result is shiny, even colored, smooth melting and with a crisp snap. Basically, tempered chocolate is what you want because it’s better in every way.

The reason for the difference is a bit complicated, it has to do with different types of crystals forming in the cocoa butter at different times, to understand it fully you’d have to learn about the behavior of the chocolate crystals at a molecular level.

For our purposes all that we need to know is that with tempered chocolate the crystals have formed in a uniform way which gives us great looking and tasting chocolate.
Tempering Ranges:

Celcius
Dark: 45°C-50°C > 27°C > 32°C
Milk: 45°C > 27°C > 30°C
White: 45°C > 27°C > 29°C

Fahrenheit
Dark: 113°F-122°F > 80.6°F > 89.6°F
Milk: 113°F > 80.6°F > 86°F
White: 113°F > 80.6°F > 84.2°F

Chocolate is melted and heated until it reaches 45°C / 113°F. It is then poured onto a marble surface and moved around the surface with a scraper until it has thickened and cools to 27°C / 80.6°F. Once cooled it is then put back into the bowl and over heat to bring it back up to 32°C/30°C/29°C /// 89.6°F/86°F/84.2°F depending on the chocolate you’re tempering. It is now ready for using in molds, dipping and coating.

Now see what I made using Tempered chocolate :

HONEYCOMB / SPONGE CANDY 



SPONGE OR HONEY COMB CANDY

Ingredients

2½ cups (20oz/560gm) Granulated White Sugar
2/3 cup (160 ml) Light corn syrup
6 tablespoons (90 ml) Water
1 tablespoon (0.5 oz/ 15g) Baking Soda
2 teaspoons (10 ml) Vanilla extract
Vegetable oil for greasing pan


Directions:

1. Liberally grease a 10-inch round spring form cake pan with vegetable oil. Trace the bottom of the pan on a piece of parchment paper. Line the bottom of the pan with the parchment paper circle. Line the sides of the pan with a parchment paper so that the parchment paper creates a collar that sits 1 to 2-inches above the pan. Liberally grease the parchment paper.
2. In a deep medium saucepan add sugar, corn syrup, water, and vanilla. Over medium-high heat bring the mixture to a boil (without stirring) and cook until hard crack stage, i.e. until temperature reads 285°F / 140°C on a candy thermometer (if using light corn syrup, it will be light amber, if using dark corn syrup it will be the color of maple syrup). This should take about 10 minutes. If sugar crystals form on the sides of the pan during the cooking process, brush the sides of the pan with a clean pastry brush dipped in water.
3. Remove from heat. Working quickly, add the baking soda and quickly blend to incorporate the soda into the sugar mixture, about 5 seconds. The mixture will bubble up when you add the baking soda. Be very careful not to touch the hot mixture.
4. Immediately pour the hot toffee into the prepared pan. Let set completely before touching. Cut into pieces. It makes a huge mess. But the messy little crumbs can be saved to top ice cream. Leave candy as is and enjoy, or dip pieces in tempered chocolate and let set.






 CHOCOLATE BON-BON FILLED WITH CREAM PATISSIERE 
















Chocolate Nut Bark



Pate de Fruit 




Citrus Paté de Fruits (Base Recipe)

Recipe created by Jen King and Liz Gutman
Oprah.com | From the October 2010 issue of O, The Oprah Magazine
Active time: 30 minutes
Total time: 30 minutes plus overnight

Ingredients:

½ cup (120 ml) Citrus Juice (orange, lemon, lime, grapefruit, etc.)
1½ cups (360 ml) Applesauce, plain (no sugar added)
2 teaspoons (10ml/10 g) powdered pectin
2½ cups (600 ml/20oz/560gm) Granulated White Sugar
Zest – use 2 small (lemon or limes), or 1 medium to large citrus (like oranges or tangerines)
Gel or paste food colouring, yellow green or orange depending on the citrus you're using, optional


Directions:

1. Lightly oil (or line with parchment paper) an 8”x8” (20cmx20xm) square pan; set aside.
2. Combine citrus juice and applesauce in a medium, deep saucepan. In a small bowl, whisk together the pectin and 1/2 cup sugar, and blend into the lime mixture. Clip a candy thermometer onto the side of the saucepan and bring mixture to a boil. Add remaining sugar and boil, stirring, until mixture reaches 225°F / 107°C (you may need to stir constantly toward the end to prevent burning). Remove from heat and stir in lime zest and colouring (optional).
3. Pour into prepared pan. When slightly cool, sprinkle sugar on top, and allow to set, about 2 hours. Cut into 1-inch (25 mm) squares, or use a lightly oiled cutter to make other shapes. Dredge in sugar and dry on a cooling rack overnight. Scraps can be re-melted and reset.
4. Store in a box or paper bag at room temperature for up to two weeks



CHOCOLATE HEARTS FILLED WITH CHOCOLATE COATED ALMONDS








RASPBERRY DIPPED IN TEMPERED CHOCOLATE














MARZIPAN DIPPED IN TEMPERED CHOCOLATE





Ramya  – (August 27, 2011 at 12:55 AM)  

Wow...Pavi u made a whole lot of candies..I cant pick which is my favourite:-) The honey comb look ssoo perfect!!
I am soo late this months challenge..My candies are still setting in teh refrigerator:-)

Kurryleaves  – (August 27, 2011 at 12:59 AM)  

awesome...love all the clicks...you are simply amazing dear...

Vimitha Anand  – (August 27, 2011 at 1:10 AM)  

All the clicks look so beautiful and tempting and that is a wide range of gorgeously done chocolates...

Shumaila  – (August 27, 2011 at 1:42 AM)  

Wow! Pavithra these are beautiful!! Great job on this month's challenge!

Sayantani  – (August 27, 2011 at 2:54 AM)  

oh my God what a sweet chocolacious post...

Rinku Naveen  – (August 27, 2011 at 4:12 AM)  

OMG ! Pavi this is too much for a chocoholic like me to handle..Each one of them is so lovely and tempting. Amazing pics..

Priya  – (August 27, 2011 at 4:35 AM)  

Omg, wat a beautiful and marvellous candies,dunno wat to pick,absolutely divine..

Reva  – (August 27, 2011 at 6:12 AM)  

Each and every one of the candy looks so delicious... I can't have my pick as everything is so tempting:) lovely work and very very good pics... superb Pavithra:)
Reva

Wilde in the Kitchen  – (August 27, 2011 at 6:59 AM)  

Your candies look great! Love that sponge candy :) Fantastic job on this challenge, I'm still working on finishing my tempered chocolate candy!

Renata  – (August 27, 2011 at 7:37 AM)  

What a feast for the eyes, Pavithra! All your creations are gorgeous, and your photos are amazing! I agree with you, this challenge deserves a looooong post or, many posts like I'm doing ;o)

shaz  – (August 27, 2011 at 8:28 AM)  

You made so many!! Well done on the challenge. The bon-bons are perfectly tempered, so smooth and shiny. Great job:)

thefooddoctor  – (August 27, 2011 at 9:03 AM)  

Amazing job on this month's challenge
You really went all out..so many creative and stunning ideas
and as always your photography is breath taking

Padhu  – (August 27, 2011 at 9:37 AM)  

Wow Looks awesome ! Makes me drool and very lovely pictures

Priti  – (August 27, 2011 at 9:56 AM)  

Wow this is treat to eyes ...great job Pavi

The Betz Family  – (August 27, 2011 at 10:20 AM)  

Oh. my. goodness. What a variety of candies you were able to make this month. They all look beautiful! Nice job on the challenge!

chef_d  – (August 27, 2011 at 10:32 AM)  

Wow, I am so impressed by the excellent job you did for this month's Daring Bakers' challenge. Your candies all look delicious, and the pictures are gorgeous!

Meena Kannan  – (August 27, 2011 at 10:54 AM)  

amazing.....this post is an eye-catcher.....as usual photography is very impressive...

Katie  – (August 27, 2011 at 11:16 AM)  

You were BUSY! As I went through your list, I kept finding chocolates I wanted more and more. I love your pate de fruits on the sticks! I think kids would go crazy over those. And your first bonbons made me so hungry!

Lisa  – (August 27, 2011 at 12:01 PM)  

OMG, Pavritha..I just clicked into a virtual, stunning, candyland! You went above and beyond what we asked for in this challenge, and you are certainly a master at it, your candies are perfect, espcially love the Violet rumble like spongee and the chocolate candy cup cupcakes! Thank you so much for taking part in our challenge!!

Ruth H.  – (August 27, 2011 at 1:01 PM)  

Those chocolate dipped raspberries are beautiful, and I love the chocolate hearts! They are like little gift boxes with extra treats inside! You certainly enjoyed this challenge, and Ienjoyed seeing your creations!

Rama  – (August 27, 2011 at 1:29 PM)  

Sawa dee! Awesome is a simple word to describe your excellent arena of chocolates and its variations. You are a Professional baker and chef in my opinion and have the abilities and skills to take the things to the next level. My heartfelt wishes to you to have more success and happy moments.

Greetings,
Rama
Bangkok

Nithu  – (August 27, 2011 at 1:42 PM)  

What a wonderful collection of candies. I just cant take my eyes off. Bookmarked.

Rajani  – (August 27, 2011 at 1:54 PM)  

So many varieties! Looks great.

Priya's Feast  – (August 27, 2011 at 3:16 PM)  

OOOwesome...Luv the chocoholic mood of pictures..

Sobha Shyam  – (August 27, 2011 at 3:32 PM)  

wow, awesome chocolates and clicks, looks great, can't take eyes off the pics...

Deepti  – (August 27, 2011 at 7:30 PM)  

Beautifully tempting

http://panchamrutham.blogspot.com/

Claudia  – (August 27, 2011 at 8:19 PM)  

This is such a feast for the eyes (and tantalizing my sweet tooth!). I think you've gone beyond daring - into star-soaring! Beautifully done. Consider me hooked!

Barbara Bakes  – (August 27, 2011 at 11:01 PM)  

Wow! You did an amazing job on this challenge. Looks professional.

Kalyan  – (August 28, 2011 at 2:57 AM)  

Simply mouth-watering post...lovely clicks!

MandyM  – (August 28, 2011 at 6:07 AM)  

Definitely looks like you had a good time with this challenge! What a lovely range of treats that you made!
I love the choc dipped raspberries, they'd be lovely on a cake or as part of a dessert platter. Gorgeous!
Your honeycomb also looks lovely and I love the sound of your cream topped/filled bonbons.
Great job with this challenge, thank you for taking part :)

Prathima Rao  – (August 28, 2011 at 6:49 AM)  

OMG!!!! Fabulous!!! A feast for the eyes..!!! Im in candy heaven!!
Prathima Rao
Prats Corner

Archana  – (August 28, 2011 at 8:56 AM)  

OMG!!! absolute feast fit for the king. Looks so great and stunning pictures made me run to the fridge for some chocolate but they did not measure up to these you have shown here.


Do check out my event and send me your entries.

Sharmilee! :)  – (August 28, 2011 at 12:04 PM)  

Wow its a treat to our eyes..thats a lot of effort put in Pavi...yummy post...drooling here :)

BeenaShylesh  – (August 28, 2011 at 12:43 PM)  

ooo my god....wat to say..super..

T.  – (August 28, 2011 at 4:16 PM)  

Your photos are soooo beautiful....and all your candies look deliciously divine.

Soma  – (August 28, 2011 at 7:41 PM)  

How you make these so complicated delights is beyond me, but i wish i lived by you. beautiful pictures to go with the beautiful treats.

aipi  – (August 28, 2011 at 9:26 PM)  

Wow ~ I feel like a kid staring at all those yummy treats ~ gorgeous , stunning fantastic what should say~ no words can do justice Pavi ~ impressed again!!
US Masala

Vidhya  – (August 29, 2011 at 12:48 AM)  

I feel like a kid in a candy store all the treats looks yummilicious.

Sarah  – (August 29, 2011 at 4:01 AM)  

these are so beautiful, Pavithra! and so tempting! how do u make the honeycombs?

Bharathy  – (August 29, 2011 at 12:04 PM)  

THanx pavi for the encouraging words :)

I was eyeing this post for a very long time 2 days back, but couldnt comment due to poor connectivity..
Now that all the images are opened and I am appreciating them all once again :) :)

Fabulously Amazing would not describe, cant find better words..
Kudos to A real real daring baker!!

I know the dmbigil entry is not at all upto the mark, but thought of parcipating becose of u being the host. enjoy hosting the event :)

Kiran @ KiranTarun.com  – (August 29, 2011 at 2:06 PM)  

Pavi,
Everything looks so beautiful. I am drooling just looking at the photos. There's nothing better than desserts. Best part? Chocolates :D

Magic of Spice  – (August 29, 2011 at 9:24 PM)  

Wow! Everything is absolutely amazing, and the photos are just stunning! Beautiful from start to finish :)

Zareena  – (August 30, 2011 at 9:50 AM)  

Mind blowing clicks and amazing collection of recipes. mm... you rock dear. very very chocolaty.

San  – (August 30, 2011 at 4:16 PM)  

Hey pavi, you are making me drool by posting these heavenly pics. Chocolates in many forms makes me so nostalgic. I would do tempering n all back home n send the home made chocolates to friends n family. I appreciate your efforts, forget not to send me some :) Raspberry coated chocs looks awesome n honey comb too.

Nisha  – (August 31, 2011 at 5:22 PM)  

Ho my god what a beautiful post

KavyaNaimish  – (September 3, 2011 at 2:54 PM)  

WOW....Of all I liked the chocolate hearts n Marzipan dipped in chocolate....n as usual ur photography is too gud

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