JANUARY. SOME NEW YEAR S MERRY MINT Peppermint Truffles

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2 SOME NEW YEAR S MERRY MINT Peppermint Truffles Originally published January 2008 New Year s Day Philadelphia Candy Show, Oaks, PA lbs Peter s Original TM white chocolate, tempered 10 oz Heavy cream 4 oz Peter s Liquid Caramel 2 oz Dairy butter, soft 1/8 tsp Natural peppermint oil 2 lbs Candy cane pieces, roughly chopped Philadelphia Candy Show, Oaks, PA Philadelphia Candy Show, Oaks, PA Martin Luther King Jr. Birthday Observed Fine Chocolate Industry Association Winter Event, San Francisco, CA Heat Peter s Liquid Caramel and cream together and scald; allow to cool below 105 F. Whisk in Peter s Original TM white chocolate until combined. Blend in softened butter and peppermint oil. Chill ganache until firm. Scoop or pipe into small portions and allow to dry. Roll into balls. Place candy cane pieces in a shallow pan. Roll or dip truffle balls into tempered Peter s Original TM white chocolate and then roll in candy cane pieces. Yield: 80 truffles Winter Fancy Food Show, San Francisco, CA Winter Fancy Food Show, San Francisco, CA Winter Fancy Food Show, San Francisco, CA December February JANUARY

3 I GAVE MY LOVE A CH ERRY Elegant Caramel Cherries Originally published February Lincoln s Birthday Presidents Day Washington s Birthday RCI Chocolate Boot Camp RCI Chocolate Boot Camp Valentine s Day Ash Wednesday RCI Chocolate Boot Camp National Dark Chocolate Day RCI Chocolate Boot Camp Groundhog Day January March g Large maraschino cherries, with stems 992 g Peter's Caramel loaf 822 g Peter's Liquid Caramel Peter's Orkney TM milk chocolate Peter's Gibraltar TM bittersweet chocolate Drain cherries and spread to dry on paper or cloth towels. Place in freezer overnight. Melt Peter's Caramel loaf and blend in Peter's Liquid Caramel. Heat caramel to approximately 140 F for dipping. Prepare two parchmentlined trays using non-stick parchment. Work with only frozen cherries at a time, leaving remaining cherries in freezer. Dip frozen cherries into hot caramel and wipe off excess caramel from bottom; place on tray. Place in cooler for five minutes to set. Apply Peter's Orkney TM milk chocolate or Peter's Gibraltar TM bittersweet chocolate bottom by dipping only flat bottom portion in tempered chocolate. If caramel-dipped cherries stick to parchment, remove using a flat scraper. When bottoms are set, fully dip in Peter's Orkney TM milk chocolate or Peter's Gibraltar TM bittersweet chocolate, making sure chocolate coats entire cherry and some of stem to avoid leaking caramel. Yield: 200 cherries FEBRUARY

4 February NCA State of the Industry, Miami, FL Daylight Saving Time Begins April NCA State of the Industry, Miami, FL NCA State of the Industry, Miami, FL NCA State of the Industry, Miami, FL Daniel Peter s Birthday St. Patrick s Day Western Candy Conference, La Quinta, CA Western Candy Conference, La Quinta, CA Western Candy Conference, La Quinta, CA First Day of Spring Western Candy Conference, La Quinta, CA A CONFECTION FIT FOR A TEA PARTY Honey Tea Truffles Originally published November g Heavy cream 410 g Peter's White Icecap TM caps 80 g Dairy butter, room temperature 5 g Invertase 226 g Creamed honey, lemon flavored 4 Earl Grey tea bags Peter's Ultra milk chocolate Scald heavy cream and Earl Grey tea bags. Allow to cool below 105 F and remove tea bags, allowing them to drain. Whisk in melted Peter's White Icecap TM caps and mix until consistent. Blend in dairy butter and invertase until smooth. Allow to stand for one hour. Pipe warmed creamed honey, between F, into chocolate shells made with Peter's Ultra milk chocolate. Let stand one hour. Warm tea ganache between F, and deposit ganache into shells as a second layer on top of the honey layer. Allow to set overnight; apply bottom. If desired, decorate mold with colored cocoa butter prior to making shells. Yield: 80 truffles National Chocolate Caramel Day Western Candy Conference, La Quinta, CA Good Friday First Day of Passover MARCH

5 NOT YOUR GARDEN VARIETY TRUFFLES Rosemary Truffles Originally published March 2011 Easter Sunday April Fools Day Easter Monday (Canada) National Caramel Day RCI Spring Regional Conference, Asheville, NC PMCA Annual Production Conference, Lancaster, PA RCI Spring Regional Conference, Asheville, NC Tax Day PMCA Annual Production Conference, Lancaster, PA RCI Spring Regional Conference, Asheville, NC PMCA Annual Production Conference, Lancaster, PA g Heavy cream 225 g Honey 906 g Peter's Burgundy semisweet chocolate 8 g Fresh rosemary 3.5 g Invertase Skim milk (as needed) Peter's Broc milk chocolate Bring cream to boil. Simmer fresh rosemary for five minutes, then strain. Use skim milk to return rosemary-infused cream back to original weight. Whisk in honey. Whisk in melted ( F) Peter's Burgundy semisweet chocolate and mix until consistent. When cooled to less than 130 F, add invertase. Deposit into Peter's Broc milk chocolate shells. Let stand for one hour. Bottom using Peter's Broc milk chocolate. Yield: 200 truffles Earth Day Administrative Professionals Day Arbor Day March May APRIL

6 National Truffle Day Cinco de Mayo AND EAT IT, TOO Chocolate Cake Truffles Originally published July g Peter's Westchester caps 360 g Baked chocolate cake, cubed Peter's Glenmere TM milk chocolate Make chocolate cake mix according to box directions and bake in a 13 x 18 sheet pan. Cut into cubes and blend 360 grams of cake with 600 grams of melted Peter's Westchester caps in a food processor until smooth. Pipe into round molds and freeze. Demold while still frozen. When truffles warm to room temperature, enrobe in Peter's Glenmere TM milk chocolate and decorate with colorful sprinkles. Yield: 72 truffles Mother s Day Ramadan Begins Victoria Day (Canada) Memorial Day NCA Sweets & Snack Exposition, Chicago, IL NCA Sweets & Snack Exposition, Chicago, IL NCA Sweets & Snack Exposition, Chicago, IL April June MAY

7 May July Flag Day A DESSERT FOR WHICH THEY LL CROSS A DESERT Pistachio Meltaways Originally published December oz Peter s Original TM white chocolate 7 oz Vegetable fat 4 oz Chopped pistachios Green food coloring Pistachio flavor to taste Combine Peter s Original TM white chocolate with vegetable fat until smooth. Add chopped pistachios and blend. If needed or desired, add pistachio flavor and green food coloring. Deposit into shells made with Peter s Original TM white chocolate and bottom. Yield: Approximately 110 pieces RCI Annual Convention & Industry Exposition, Cleveland, OH RCI Annual Convention & Industry Exposition, Cleveland, OH RCI Annual Convention & Industry Exposition, Cleveland, OH First Day of Summer RCI Annual Convention & Industry Exposition, Cleveland, OH RCI Annual Convention & Industry Exposition, Cleveland, OH Father s Day Summer Fancy Food Show, New York City, NY JUNE

8 THE ULTIMATE AMERICAN PIE Apple Pie Truffles Originally published September 2011 Canada Day Summer Fancy Food Show, New York City, NY Independence Day IFT Annual Expo, Chicago, IL Summer Fancy Food Show, New York City, NY IFT Annual Expo, Chicago, IL IFT Annual Expo, Chicago, IL IFT Annual Expo, Chicago, IL June National Milk Chocolate Day August g Apple juice (AJ) concentrate (12 oz can) 800 g Peter's White Icecap TM caps 1 g Ground cinnamon Peter's Broc milk chocolate Crushed graham cracker Heat Peter's White Icecap TM caps to F. Boil AJ concentrate and cinnamon for two minutes. Allow AJ/cinnamon mixture to cool to F. Pour melted Peter's White Icecap TM caps into the AJ/cinnamon mixture slowly; stir rapidly until all the Peter's White Icecap TM caps have been consumed. Cool mixture to 90 F. Pour mixture into a plastic container and refrigerate overnight. Use a rolling pin to form a 0.5-inch slab of truffle paste on cutting board. Then use a 2.5-inch circular cookie cutter and cut out circles in slab (remove excess). Cut circles into six evenly shaped pie pieces. Enrobe pie pieces in Peter's Broc milk chocolate. Place bottom of pie piece in ground graham cracker to make the appearance of a pie crust on bottom of truffle. Use spoon to cover back of pie piece. Cool at 60 F for 10 minutes. Yield: 150 truffles JULY

9 July September Civic Holiday (Canada) A SNACK WORTH ITS SALT Espresso Sea Salt Caramels Originally published January cups Heavy cream 8 oz Salted dairy butter 1 cup White sugar 1 cup Dark brown sugar 2 cups Corn syrup 42 DE 1 cup Evaporated milk 5 g Instant coffee Peter's Cambra TM bittersweet chocolate Sea salt, for decorating Espresso beans, coarsely chopped, for decorating Combine heavy cream, butter, white and brown sugars, corn syrup, evaporated milk and instant coffee in a large pot and heat until all ingredients are melted and incorporated. Bring to a boil and cook to 238 F. Pour into a 12" x 12" parchment-lined form and allow to cool to room temperature. Cut into 1-inch squares and enrobe in Peter's Cambra TM bittersweet chocolate. Decorate with coffee beans and sea salt. Yield: Approximately 80 pieces AUGUST

10 August October Labor Day Grandparents Day Rosh Hashanah Philadelphia Candy Show, Hershey, PA Philadelphia Candy Show, Hershey, PA Philadelphia Candy Show, Hershey, PA THE ABCs OF PBJ Peanut Butter & Jelly Truffles Originally published September lbs Peter s Orkney TM milk chocolate 6 oz Peter s Peanut Butter Flavored Icecap TM chips 3 oz Creamy peanut butter 4 oz Raspberry jam Dash of Diamond Crystal Salt Make chocolate shells using Peter s Orkney TM milk chocolate. Deposit raspberry jam into mold about 1/3 of the way from the bottom. Combine Peter s Peanut Butter Flavored Icecap TM chips, creamy peanut butter, and dash of salt until completely smooth. Bring temperature down to approximately 90 F. Deposit into shells. Bottom when center has set up. Yield: Approximately 50 truffles Yom Kippur First Day of Autumn 30 National White Chocolate Day SEPTEMBER

11 A TREAT THAT WILL DO THE TRICK Halloween Suckers Originally published October 2007 National AACT Technical National AACT Technical National AACT Technical Seminar, Oak Brook, IL Seminar, Oak Brook, IL Seminar, Oak Brook, IL Columbus Day Thanksgiving Day (Canada) National Boss s Day Candy Hall of Fame Sweetest Day Candy Hall of Fame Mold plain suckers using Peter's Original TM white chocolate, Peter's Viking semisweet chocolate and Peter's Maridel TM milk chocolate. To dye white chocolate, use oil-based food coloring. Stenciling: Place stencil directly on surface of sucker, holding it in place with finger. Use small, offset metal spatula to spread thin layer of chocolate across surface of stencil. Lift stencil carefully to avoid smearing the design. To add details, use parchment decorating bag half filled with a contrasting shade of chocolate. To add spider web design, pipe white chocolate lines in sucker cavity first. Let dry, then fill with orange-colored white chocolate. Candy Hall of Fame National Chocolate Day Halloween National Caramel Apple Day September November OCTOBER

12 October December All Saints Day Daylight Saving Time Ends National Candy Day Election Day Veterans Day Remembrance Day (Canada) TIS THE SEASONING Cranberry Oat Almond Bark Originally published November /2 lbs Cambra TM bittersweet Chocolate 1 cup Dried cranberries, coarsely chopped 1 cup Roasted almonds, slivered 1 cup Natural granola cereal Blend 3/4 cup each of cranberries, almonds and cereal into tempered Cambra TM bittersweet Chocolate. Mix well and spread onto parchment-lined tray. Immediately sprinkle remaining 3/4 cup each of cranberries, almonds and cereal over the top and gently press in. If cut pieces are desired, cut the bark after it has started to set but before it has completely hardened. Yield: Approximately 2 1/2 lbs (40 oz) Thanksgiving Day Black Friday Small Business Saturday Cyber Monday NOVEMBER

13 November January Hanukkah Begins EGGNOG MEETS ITS MATCH Gingerbread Truffles Originally published December oz Peter's Orkney TM milk chocolate 8 oz Heavy cream 1/4 cup Molasses 1/2 tsp Ginger 1/4 tsp Nutmeg 1/4 tsp Cloves 1/4 tsp Cinnamon Peter's Burgundy semisweet chocolate Heat heavy cream to near boil ( F). Remove from heat and add molasses, ginger, nutmeg, cloves and cinnamon. Allow to steep for approximately 30 minutes. Reheat and add Peter's Orkney TM milk chocolate, mixing until smooth consistency. Allow to set up to firm consistency. (May require refrigeration for a few hours.) When firm, roll into balls and allow to crust again, and coat with tempered Peter's Burgundy semisweet chocolate. If desired, sprinkle with ground ginger before chocolate coating solidifies. Yield: Approximately 75 truffles First Day of Winter Christmas Eve New Year s Eve Christmas Day Kwanzaa Begins Boxing Day (Canada) National Chocolate Candy Day DECEMBER

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