From the Demo: Chocolate Tempering 101
Recipe Courtesy of Chef Tina Martinez
Ingredients:
1 lb Pecan Halves
1-1/4 Bulk Caramel
1lb Tempered chocolate
Directions:
1. Spray medium bowl with vegetable spray. Microwave the caramel on high (100 percent until soft but not runny about 1 minute).
2. Line a sheet pan with parchment paper.
3. Spray 2 spoons with vegetable spray, scoop out a quarter size mound of caramel and place it on the pecans. Repeat and let cool.
4. Dip clusters in tempered chocolate or pour a teaspoonful on top of mound and let set.
5. Store clusters in an airtight container at room temperature for about 2 weeks.
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