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2 - 2.8-ounce bars good quality
white chocolate (i.e.: Icoa White
Chocolate Bars)
2 tablespoons lavender honey*
2 tablespoons half-&-half
1-1/2 2.8-ounce bars good quality dark chocolate (i.e.: Apamate
73.5% Dark Chocolate Bars)
1 tablespoon shortening
* honey from Provence is best,
though any honey will work
Chop white chocolate into small
pieces; place into a medium
microwaveable bowl with honey and half-&-half. Cook 1 minute
on “high”, then whisk; continue heating in 30-second
increments until mixture is melted and smooth. Refrigerate for
at
least 30 minutes, stirring with a spoon every 10 minutes, until
mixture is firm enough to form into balls.
Form white chocolate mixture
into ¾” balls, and place onto a
plate; freeze for 10 minutes, or until firm.
Chop dark chocolate into small
pieces; place into a small
microwaveable bowl with shortening. Cook 1 minute on “high”,
then whisk; continue heating in 30-second increments until
mixture is melted and smooth. Spray 2 cooling racks with
cooking spray, place one on top of the other perpendicular to
each other, and set racks over a sheet of foil. One by one, dip
candies into dark chocolate with a fork, letting excess
chocolate drip off into bowl; place candies onto rack (to let
any
remaining excess chocolate drip off), repeating until done. Let
chocolate set completely -- at least 15 minutes -- then re-dip
chocolates following the same procedure as before, reheating
chocolate as necessary if it has thickened. Save leftover
chocolate while letting candies set completely.
Re-melt chocolate if necessary,
and place remaining dark
chocolate into a baggie; snip off one small corner of the
baggie,
and drizzle chocolate over tops of candies. Let chocolate set
completely, then refrigerate bon-bons; serve at room
temperature, though. Bon appétit!
Makes 16 candies.
Recipe credit: Mary Bilyeu
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