Can this chocolate be saved? How not to have a seizure when your chocolate does.

Gentle Readers, late last night The Practical Cook dipped over 50 strawberries into melted chocolate. It sounds like fun, until about 3/4 of the way through, things went terribly wrong. The chocolate seized. Something got in there, and my emergency measures turned it into ganache. Coated in chocolate, I had a back-up bag of chips (always come prepared to a chocolate party), but what to do with the fudge-like mass that was meant to be smooth creamy dipping chocolate?

Emergency Chocolate Peanut Butter Crunch Candy Bars

Emergency Chocolate Peanut Butter Crunch Candy Bars

Make candy bars. The chocolate could not be saved for dipping berries, but it was in fact still chocolate. Though I need more chocolate and peanut butter combos like I need a hole in the head, here’s what I did.

Emergency Chocolate Peanut Butter Crunch Candy Bars

1/2 cup melted semi-sweet chocolate chips (the microwave should work, unless it doesn’t, as in my case)
1 Tablespoon Karo syrup
1 Tablespoon butter
1/4 to 1/3 cup peanut butter
2 or 3 Tablespoons powdered sugar
1/2 cup crispy rice cereal, corn flakes, etc. (any plain crunchy cereal will do)

If your chips were melted for another purpose, now is the time to take a deep breath, or utter some curses. I’ll pause while you choose the best method for you. Now, while the chips are still melty and warm, add the syrup, butter, and peanut butter, and stir. Reheat to combine if needed. Add the sugar and form a fudgy ball.

Press onto a wax paper covered plate or into a small dish. Sprinkle rice cereal on both sides (use the wax paper to turn it over), pressing the cereal into the chocolate. Chill in the fridge until it firms up. Eat with wild abandon.

I recommend it with apple slices, so you feel like you’re having a fruit snack. So the chocolate wasn’t salvageable for dipping, but it makes for some fantastic candy bars. These are so good, I sort of wish I hadn’t created them.

What are your tricks for working with bad-tempered chocolate? Post a comment below!

Deep thoughts, strawberries, and actual questions can be emailed to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Tomorrow, Strawberry Almond Pancakes.

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