Maizeyoats' Bordeaux candy revisited

[Wendy w]

I realize that it is not "candy season" but I have been trying recipes to enter in the fair this summer and the entry information is due next month. I made the bordeaux recipe again that Maizeyoats posted last December, which were yummy but not pretty.

I thought I'd let you all know how it went this time around and what I learned so that if you want to try them during "candy season", you will know. Of course for some of you there is no season for candy.

I made the buttercream filling on Saturday and let it chill overnight. One of my coworkers suggested the purchase of a small ice cream scoop in order to make the balls more uniform in size. I picked one up from Bed, Bath, & Beyond made by oxo that is for cookie dough. It worked beautifully. As I made the candy into balls, I put them on a sheet of parchment and then put them back in the refrigerator.

I bought some microwavable chocolate fondue from Trader Joe's and let it cool to room temperature. I then dipped the candy individually into the chocolate and put them onto a fresh piece of parchment. Both the parchment and the chocolate fondue worked well, but next time, I want to use a milk chocolate for dipping as the chocolate sprinkles are dark.

I had bought some nice chocolate sprinkles when Lisanumbers was here in December. I tried two ways, the 1st was to roll them into the chocolate. This worked but I used too much of the sprinkles. In the future, I will put the candy in a bowl and shake the sprinkles onto them. They were as rich and decadent as the last time but much prettier. Thanks again, Virginia!! Here is the thread with the recipe in case anyone is interested.


http://community.cookinglight.com/showthread.php?s=&threadid=34406&highlight=bordeaux;)

[valchemist]

thanks for the review on this, Wendy. I saw (on a coffee klatch thread) that you planned to make these on the weekend and I was waiting for a review. :)

[maizeyoats]

Oh darn, Wendy, I wish you didn't live clear across the country. I would have popped in on you to take a peek at them and maybe a sample. lol:D
Thanks for giving us your tips.

[Wendy w]

Virginia, I would have invited you over to share my glee. I am taking some to work tomorrow. It is a milestone birthday for a coworker and she and my boss can't wait to try them. I will report back.

[Tiger]

I never heard of bordeaux candy before. But after seeing that Wendy won 2nd place for them I wanted to try to make it. Candy can sometimes be tricky but I found these to be easy. And yum, yum, excellent !
I used a cookie scooper so my hands never touched the filling. It made 21 instead of 24 so I guess mine were slightly large. I didn't bother waiting for the chocolate to cool before dipping and I spinkled them with colored nonpareils. They were a pretty addition to my cookie tray that I made for my son's birthday party.
Actually I shouldn't admit this but I made them a few days before the party. Last night as I was putting the tray together I realized there were only about 11 left! :eek: :eek: And they went fast at the party too!
The next time I make this I'll be putting them in the freezer, way in the back!;) :p

[Wendy w]

LOL! Patty, I'm happy to see that you made and liked these. My co-workers go nuts and some have no shame in asking for 2nds. ;) I have a friend who goes absolutely ga ga over them but the comments are unrepeatable. ;) They do seem to have a pretty good fridge life. I use a cookie scoop too and it works beautifully. Mine came out a little bit larger too.

The fair asks for 9 pieces and I was tired the day I made them so after I made the 9 pieces, I threw the rest of the buttercream in the freezer to play with on another day. I will find out soon if it works or not. If so, it will be great to make this a month ahead for Christmas.