1 lb or 260 pretzels (Rold Gold's tiny twists work nicely)
triple batch candied peel and ginger
Set sous vide to 90°.
Temper chocolate.
Distribute into 3 large piping bags to avoid overfilling.
Taping bag openings over the side of the pot, submerge bags in 90° water.
Lay pretzels side by side on parchment paper or silpats.
(260 pretzels requires about 6 silpat-lined baking sheets.)
Remove one bag and dry well.
Snip tip so opening on one side of the bag is about 1/4".
Pipe chocolate into a heart shape, flooding inside of pretzels.
Drop candied peel and ginger onto wet chocolate.
Let set until firm.
Yields more bitter hearts than you can eat.
LTK
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