Saturday, April 7, 2012

Chocolates: Coconut and Peanut Butter Filled

269. When I lived in Ohio, every holiday, I would stop by the Amish farm that would sell chocolate by the slab and candy making supplies. They always had the freshest ingredients to choose from and I always came away with tempting goodies to make chocolate delights for my family.
It has been a couple years since I have had that privilege. Recently, we were traveling home from a conference and decided to take the rural route. As we drove, we realized we were driving through Pennsylvania Amish farms. And then we spotted an Amish store. There was chocolate by the slab and wonderful bulk supplies and foods to stock up on.

My tradition was reinstated this year. Homemade chocolates are on our menu for Easter dinner. Coconut and peanut butter filled bonbons and filled eggs. My filling recipes are my own recipe and are delicious.
Coconut Almond Cream Filling

(small batch)
1 cup shredded sweetened coconut
3 Tablespoons almond paste
2 Tablespoons softened butter
1 teaspoon coconut extract
pinch kosher salt
1 1/2 cup powdered sugar
heavy cream

Mix all together in a processor till smooth, and cookie dough consistency. Cover and set aside.

Peanut Butter Cream Filling

(small batch)
1/2 cup peanut butter
2 Tablespoons butter
1 teaspoon vanilla
pinch kosher salt
1 1/2 cups powdered sugar
heavy cream

Mix all together in a processor till smooth, and cookie dough consistency. Cover and set aside.
Melt your chocolate in a double boiler.
In an egg mold place a small amount of chocolate in each section and move your mold around, tilting and tapping to cover the bottom of each section. Place in the freezer for about 10 or so minutes till the chocolate has set.
With a small teaspoon, scoop coconut or peanut butter filling and press into an oblong shape.
Place on the set chocolate. Then cover completely with more chocolate to hide the filling inside. Place back in the refrigerator till chocolate is set, about 15 to 20 minutes.
Be careful not to leave the chocolate in the freezer too long because it will crack. Turn over and unmold the chocolates.
The filling is evenly distributed in the center and taste so good!
Repeat the same process with the peanut butter filling.
You can also make bonbon truffles. Just roll a tablespoon of filling into balls and dip in chocolate.
I drizzled milk chocolate on the dark chocolate bonbons and topped them with toasted coconut. Then, I drizzled dark and white chocolate on the milk chocolate bonbons.
I made these on a cold marble slab so the chocolates begin to set as soon as you place them down.
Once the chocolates were set I cut a few open to taste the finished product.
The coconut bonbons were perfect! The peanut butter bonbons are my favorite!

I think my family will be excited on Easter...now to hide the chocolates...that is always difficult.

"I have this theory that chocolate slows down the aging process. It may not be true, but do I dare take the chance?"
~Author Unknown

1 comment:

Shannon@Cozy Home Scenes said...

I recently found your blog and put it on the menu on my IPad so that I could find you again. These chocolates actually made my mouth water when looking at your post. It is evident that you are an excellent cook. I checked several other posts of yours and every one of them look delicious. In case you link up to parties, I would love to have you at Your Cozy Home Party each Mon. at 8 pm--- Thurs. at 10 pm. I enjoy your blog and think lots of others would, too.--------- Shannon

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