Chocolate Boos Recipe

Chocolate Boos Recipe
Staff Writer

For this recipe, it is important to use cocoa-flavored candy drops, not chocolate. If you use chocolate, such as Lindt, Valrhona, etc., the chocolate will need to be tempered, and that is not necessary with the cocoa candy drops.

Notes

*Note: This easy-to-use candy can usually be found in the cake decorating aisle at craft stores.

Ingredients

  • 8 cocoa-flavored candy drops*
  • Orange oil
  • 1 powdered sugar

Directions

To flavor the candy, add a couple drops of orange oil. (But remember, a little goes a long way.)

Sift half of the powdered sugar in an even layer on a cookie sheet.

Put the candy drops in a microwaveable bowl and melt using 30 second bursts. Make sure to always stir between bursts. It will melt quickly. The texture of the candy drops is thick and will most likely not run. Scrape it up and put it into either a pastry bag or zip-lock bag. You will not need a pastry tip for this. Simply cut off the tip of the bag, making a ¼-inch hole.

Now, write “BOO” with the melted chocolate in the powdered sugar. Write it anyway you like but make sure the letters are all connected to each other. Before the chocolate completely sets, sift some more powdered sugar over the letters. When you have everything finished, put the cookie sheet in the refrigerator until the chocolate has completely set.

Remove the pan from the fridge and take out your chocolate boos.

As long as the room is cool, they will last and do not need to be covered.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.