Chocolate Easter baskets
These delicate, edible baskets will make a pleasing addition to your Easter table.
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The second way is more quick and dirty: Prepare the baskets at the last minute, refrigerate until just barely set and use immediately. Then get your guests to eat them before the bloom has time to appear.Skip to next paragraph
The Pastry Chef’s Baking
Carol Ramos trained to be a pastry chef at the Culinary Institute of America and has her certification in baking and pastry arts, but she has never baked professionally. Baking is just something she loves to do. Her blog chronicles her baking odyssey as she tests out different recipes. Her goals are to share her love of baking and convert people into becoming bakers, one dessert at a time.
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Chocolate Easter Baskets
From "A Year in Chocolate" by Alice Medrich
3 ounces semisweet or bittersweet chocolate
3 cups or more thin pretzel sticks, salted or unsalted
2-quart bowl or box, lined with plastic wrap, for a large basket or nest
Sheets of wax paper for small nests
Melt the chocolate in the top of a double boiler over barely simmering water. Cool to lukewarm. In a medium bowl, pour most of the chocolate over the pretzels. Use a rubber spatula to turn the pretzels gently in the chocolate until they are lightly coated, adding as much as the rest of the chocolate as necessary. It’s okay if some of the pretzel shows through the chocolate.
For a large basket or nest, scrape the pretzels into the lined bowl or box. Arrange the sticky pretzels against the sides of the container to resemble a basket or a nest. Shape small nests or wreaths on sheets of wax paper.
Refrigerate to set the chocolate. To unmold the large basket, lift the plastic liner from the container and peel it away from the pretzels. Fill with candy.
Carol Ramos blogs at The Pastry Chef's Baking.
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