Wednesday, December 14, 2011

Seed Candy Delights

Get ready for the simplest chocolate candy recipe you’ve ever read! I love these tasty bites! The textural contrast between the seed candy’s crunch and the smooth chocolate is delightful. I haven’t proposed exact measurements because only you know how many you’ll want to make!
Seed Candy Delights:
Dark or milk chocolate melting wafers
Multi-colored “seed” sprinkles 
Heat a sufficient quantity of dark or milk chocolate melting wafers at 60% power in microwave oven, stopping before wafers are fully melted. Stir to melt fully. Alternately, heat chocolate in metal bowl over a pot of simmering water, removing before fully melted and stirring to complete melting. Pour chocolate about halfway up small silicone mold. Cool at room temperature until partially set. Sprinkle with a thick crust of seed candies. Chill until set, about 20 min. Remove chocolate discs from silicone mold. If desired, turn over in mold when firm, painting a light coating of melted chocolate on the plain side, sprinkling with seed candies. Seed candies that have not adhered to chocolate may be reused for next chocolate batch. 

Partially fill each silicone mold

Sprinkle liberally with seed candy

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