White Chocolate Almond And Orange Turtles Food

5-INGREDIENT VEGAN CHOCOLATE TURTLES

Steps:

• Preheat oven to 350 degrees F (176 C) and roast pecans on a bare baking sheet for 10-12 minutes (watch carefully as not to burn). Set aside.
• In the meantime, add pitted dates to a food processor and pulse/mix until small bits remain or a ball forms. Then add almond meal and pulse again. If dough appears too sticky to handle, add more almond meal and pulse to combine.
• Using your hands, form the date mixture into 8 small, round discs and place on a parchment-lined pan. Add four toasted pecan halves to make the turtle "legs," then freeze 10 minutes to harden.
• In the meantime, melt chocolate and coconut oil over a double boiler on the stovetop (a ceramic or glass bowl set over a saucepan with 1 inch simmering water will work) or in the microwave in 30-second increments and set aside.
• Remove turtles from freezer and top each with a generous spoonful of melted chocolate. Use the spoon to evenly coat the tops of the candies. If you have leftover chocolate, reserve it for another use, like dipping strawberries or bananas.
• Pop turtles back in the freezer for 10-15 minutes to set. Store in an airtight container in the refrigerator for 5-7 days, or the freezer up to 1 month. If frozen, set out for 10 minutes before consuming for best results.

CHOCOLATE-ALMOND TORTE

Steps:

• Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.
• Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.
• Set aside 2 tablespoons granulated sugar. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined.
• In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired.

WHITE CHOCOLATE ALMOND COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place coconut flakes on 1 baking sheet; leave the second baking sheet for the cookies.
• Bake coconut in the preheated oven until slightly brown, about 6 minutes. Leave the oven on.
• Combine flour, baking soda, and salt in a small bowl. Cream brown sugar, butter, white sugar, and almond extract together in a separate bowl. Add egg yolk and milk and mix. Pour in flour mixture and combine until almost fully incorporated. Add chocolate, almonds, and toasted coconut; mix well.
• Drop 1 1/2-inch balls of dough on the prepared baking sheet.
• Bake in the preheated oven until golden on the edges and soft in the centers, 8 to 10 minutes.

WHITE CHOCOLATE TURTLES

Steps:

• In a sauce pan, combine the sugar, corn syrup, cream, butter and pecans together. Stir over high heat until the sugar dissolves. Stir in the chocolate and boil the ingredients slowly to the firm ball stage, 248 degrees F. Stir in the vanilla. Using a wooden spoon, drop about a tablespoon for each candy onto a parchment-lined baking sheet. Let the caramels cool and set, about 5 minutes. Using a candy dipping fork, dip each caramel into the tempered chocolate. Place the chocolates back on the parchment on allow to set, about 5 minutes.

WHITE CHOCOLATE, ALMOND, AND ORANGE TURTLES

Steps:

• Generously butter 2 baking sheets.
• On the baking sheets, arrange the almond slivers in star-like clusters so that they can represent the head and legs of a turtle. Be sure to leave about 2 inches of space between the clusters. Sprinkle a generous 1/4 teaspoon of the diced orange peel over the almonds.
• In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup, and sugar and bring to a boil. Add the remaining 1/2 cup evaporated milk and the 4 tablespoons of butter, and cook, stirring constantly, until it reaches the softball stage, 240 degrees F. Stir in the vanilla and remove from the heat. Let cool to 200 degrees F.
• Using a tablespoon, spoon caramel on top of each nut cluster and let harden. (If the caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.)
• Drizzle 1 tablespoon of the tempered chocolate over each cluster. Set aside in a cool place to harden. Store in an airtight container at room temperature for up to 1 week, with waxed paper separating the layers to prevent sticking.

CHOCOLATE TURTLES

Steps:

• In a double boiler or microwave, melt caramels and milk. Stir until smooth. Place pecan halves in groups of three on a greased baking sheet. Spoon melted caramel over pecans (1 scant tablespoon over each cluster). , Refrigerate. Melt chocolate chips and shortening; spread over clusters. Keep refrigerated.