these look awesome and easy for the kids to help with. Thanks for sharing. we just made the sunbutter chocolate fudge last night and that is also great. has anyone tried a coacoa bar from the grocery store? I just got one that lists the ingredients as: 100% chocolate and that's it. I also need to stay clear of corn, wheat, soy, dairy, nuts & eggs..wondering if anyone has had any luck using a bar marked 100% chocolate.
HealthyMama - I make them and put them in the freezer prior to dipping in chocolate. I flash freeze them and put in ziploc bags, then pull them out and dip in chocolate. They are much easier to dip in chocolate if they are frozen first. I usually keep a large ziploc bag in my freezer for DS to take to bday parties. He prefers these to cupcakes.
Hi Denise! I've never seen a chocolate bar that didn't have other ingredients such as sugar, cocoa butter and emulsifiers--what brand is it if you don't mind sharing? I've had some 100% chocolate, but it was basically just a brick of pressed cocoa powder and wouldn't have been suitable for using in a recipe like this one. Without those other ingredients I can't imagine it would melt very well. The other consideration would be to make sure you had contacted the manufacturer of the chocolate...
Am I mistaken, or does the label clearly state both that it contains cashews and almonds and also that it is processed on shared machinery and may contain fragments of other tree nuts? I am not trying at all to be snarky, just wondering what I am missing here as I try to check labels and check the recalls monthly, if not weekly for my son's allergies. Thank you.
That's a really great question! The issue is that it doesn't declare cashew and pecan separately. The FDA labeling requirements are that the specific nuts must be specified - https://www.kidswithfoodallerg...-protection-act.aspx Edited to add: I do see where it specifies cashews, but maybe they are also present in another item. I don't know.
Aha! That makes sense. And I can see where that would be a problem. Particularly since we can all be in a rush when purchasing items and have to check label after label carefully. Thanks for the clarification and the link.
We’ve been purchasing this and other free2be foods since 2018 when the company first hit the market! We love them all. I’ve purchased these several time and since my son is away at college, it’s a perfect treat to put in his care packages and “just because” surprise packages. We love them — even for those of us in our family that are not food allergic!!!
Hi! This is great! But I tried it last year with Enjoy Life mini chips and the chocolate didn't seem to stay hard when taken out of the fridge. Did you use Enjoy Life chips? Did you put anything else while melting it? Thanks!!!
Paolabea! We are glad you found us! I have found that the chocolate is rather soft. I usually keep them in the fridge. You can try posting on our Food & Cooking forum for further assistance. Someone may have a trick to help: http://community.kidswithfooda...rum/food_and_cooking
Welcome momof2girls! It is possible to make the eggs stuffed with a filling. Laura showed us how to make plain, solid chocolate eggs. You could take a pastry brush and brush a layer of chocolate into the mold. Make a filling (I prefer Sunbutter) and put in the middle. Cover with more chocolate. Yum! Similar to the Mock Buckeye recipe found here: http://www.kidswithfoodallergi..._buckeyes_recipe.php For more ideas, please post in our Food & Cooking forums. We can help brainstorm safe and...
I've been doing this for every holiday for years now. the silicone molds are awesome because the chocolate comes out with a nice shiny coating. I usually make a mock peanutbutter cup filling using margarine, graham crackers, powdered sugar and sunbutter and fill the chocolates. They are so delicious! I actually made a big sunbutter cup bunny the past couple years for Easter. Bought the mold online, super cute and pretty easy.
Originally Posted by Momma2Joey: I've been doing this for every holiday for years now. the silicone molds are awesome because the chocolate comes out with a nice shiny coating. I usually make a mock peanutbutter cup filling using margarine, graham crackers, powdered sugar and sunbutter and fill the chocolates. They are so delicious! I actually made a big sunbutter cup bunny the past couple years for Easter. Bought the mold online, super cute and pretty easy. Can you share the ingredient...
I have never tried the Enjoy Life brand, but I have made dairy, soy, nut-free molded chocolates many times using chips from Chocolate Emporium. The problem I experience is that the molded chocolates looks wonderful at first, but they develop a 'bloom' (the whitish coating mentioned in the original post) very quickly, even when stored at just room temperature. In fact, I can only make the chocolates a day or two ahead because of this discoloration. Do any of you know a way I could prevent...
I've only used Enjoy Life chocolates to make molded chocolates, so I have nothing else to compare to, but I've had some times where my chocolates developed quite a bloom and other times that they didn't. I think the difference was how I handled the chocolate--if I was a bit more gentle with it (heating it more gradually, heating the bare minimum necessary, no rapid temperature changes, etc.) it seemed like the bloom wasn't as noticeable. If I remember correctly, the bloom is just the cocoa...
Definitely how you handle the chocolate ages a difference. You want warm it slowly and only til it all melts. I've taken chocolate out temper by handling it badly. Then it won't set up right and the texture gets grainy and it really blooms! I used one of the Wilson warming pots working with a friend once and I didn't like it. It was definitely too hot for the chocolate I had. I did much better slowly warming in the microwave 30 sec at a time on half power. Stir in between. And at the end,...
Wow KFA, Wonderful work, it looks yum. I really loved this. My kids would love to make these. Last week, bought some organic dark chocolates on Sarah’s birthday. Next time would love cooking out this at home.
Hi MRios, Since cocoa butter comes in irregularly-sized solid chunks, weighing is the best way to get the right amount. The recipe will forgive you for slight variations in weight (say, if your kitchen scale isn't super precise) but I'm afraid I don't have a volume measurement for the cocoa butter--and that could change depending on how finely you chop it. If you don't have a kitchen scale, maybe you could borrow one? (And just use a bowl or waxed paper to prevent possible CC from the scale?
Thank you so much! That helps a lot, I'll see if I can find one at Walmart or Michael's so I can get a candy thermometer, too. My niece has dairy, egg, nut allergies so I'm really excited to make her some goodies for Christmas this year! Thanks again!
@MRios26 , did you ever find a candy thermometer? Don't forget to check it first by bringing water to boil and seeing what temperature it registers at boiling. You can figure out how much it's off by adding or subtracting that figure from 212 - water's boiling point.
@MRios26 One caveat to @K8sMom2002 's comment about the temperature water boils--this temp depends on elevation. I bake in the Mile High City, water boils a whole 10 degrees cooler up here due to less atmospheric pressure above me. If you aren't near the coasts and want to check your thermometer, google the water boiling point at your elevation first before assuming your thermometer is wrong.
How soon in advance of Easter do you recommend making these? Thanks so much for the instructions. Can't wait to try it our for my 3 yr-old. He told me he can't wait to see what bunny comes for Easter when we passed the chocolate bunnies in the supermarket. So the pressure is on for me to deliver.
Hi Amy, I would probably make them a week or two before Easter--more like two if you think you might need to melt a few down and try again. But make sure you plan enough time that your kiddo will be unable to stumble upon you in the kitchen. The younger they are (the bunnies, not your child), the less likely they are to bloom if you overheated your chocolate, so no need to start now unless you want to make a lot or eat all the evidence But you can go to your local hobby store or cake/candy...
Ever since the white kosher for Passover chips I used to buy were labeled for shared lines I have been bummed about missing white chocolate for my daughter. This is a great and timely and well done post with step by step instructions and explanations and pictures! Thanks so much. It could have come from my other favorite site "cooking for engineers". And I mean that as a compliment!
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