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the appetizer:

Jacques Torres' A Year in Chocolate by chocolatier Jacques Torres, features tantalizing recipes like Chocolate-Covered Fortune Cookies; Molded Chocolate Bunny; and Pumpkin Chocolate Cake.

I Love Desserts

 

Chocolate-Covered Fortune Cookies

Makes 3 dozen

Chocolate-Covered Fortune Cookies

 

Everyone in New York celebrates Chinese New Year. Chinatown is ablaze with fireworks and dragon parades, and neighborhood restaurants have special New Year's menus. We all become Chinese for just one evening.

These little treats are easy to make and add a bit of finesse to the everyday end of a Chinese take-out meal. If you are having a big party or celebrating a special event that will require hundreds of fortune cookies, many manufacturers will insert special sayings for an additional charge. You will then have to spend a couple of days dipping to make them complete. It is helpful to have long needle-nosed tweezers for holding the cookies as you dip.

  • 36 crisp fortune cookies
  • 12 ounces bittersweet chocolate, tempered

Line a rimmed baking sheet with parchment paper. Place a wire rack on top of the parchment. Line the fortune cookies up in a single layer on a work surface.

Pour the chocolate into a warmed bowl. Using long needle-nosed tweezers, grasp a cookie, carefully dip it into the chocolate, lift it out, and allow the excess chocolate to drip back into the bowl. Carefully lay the coated cookie, one of the fairly flat open sides down, on the wire rack. Repeat to coat all of the cookies. Let stand for about 15 minutes, until the chocolate sets.

If not serving the cookies immediately, store in a single layer in an airtight container at room temperature for a day or two. Do not try to keep them any longer, as they will absorb moisture and turn flabby.

 
  • from:
    Jacques Torres' A Year in Chocolate
    80 Recipes for Holidays and Special Occasions
  • by Jacques Torres
  • Photographs by Steve Pool
  • Stewart, Tabori & Chang 2008
  • 208 pages; $35.00 U.S.; $39.00 Canada
  • ISBN: 1584796421
  • ISBN-13: 978-1-58479-642-8
  • Recipe reprinted by permission.

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This page created January 2009


 


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