Brendan Rivera - Rivera Candy Desserts
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- Book:Rivera Candy Desserts
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- Year:2020
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Become a super hero for for childrens! Make your own truffles, cake pops, fudge, gummies and hard candies at home with these easy recipes.
If you buy in a store, you will not know exactly what is contained in these sweets.So, I advise you to cook my sweets and treat your loved ones (not a chemical product).
In this book there will be not only candy recipes, there will be many desserts that can be just as easily taken and eaten.
Take care of your familys health and make them happy.
Brendan Rivera: author's other books
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Contents
Introduction
Sweets - just take it and eat it!
Childrens have always loved sweets. But if you buy in a store, you will not know exactly what is contained in these sweets.
So, I advise you to cook my sweets and treat your loved ones (not a chemical product).
In this book there will be not only candy recipes, there will be many desserts that can be just as easily taken and eaten.
Take care of your familys health and make them happy.
Aslo see my other books:
You can +Follow ( so as not to miss the new books that I create for you)
Gluten Free Desserts
This book will give you
30 delicious desserts that
you can eat every day and
not worry about gaining
excess weight.
Rivera Choco-Dream
Every dessert you will
remember for a very
long time, both in taste
and in appearance.
Healthy Sweet Snacks
Here you will find 30
healthy and sweet snacks
that will relieve your hunger
and benefit the body
Rivera Pie
for beginners
and professionals.
Great for any feast.
Dishes that are suitable
for all holidays
Dark Chocolate Cocoa Caramels
yield: APPROXIMATELY ten0 CANDIES
Ingredients:
- 2 cups heavy cream
- 1 One-quarter cups light corn syrup
- 2 One-quarter cups sugar
- One-quarter tsp salt
- 9 ounces bittersweet chocolate, sliced in small pieces
- half cup (1 stick) unsalted butter, slice in chunks
- One-quarter cup cocoa nibs
Directions:
- Align some 11-by-9-inch baking pan with parchment paper and place aside.
- In a heavy 4-quart saucepan, mix one cup cream, corn syrup, sugar, and salt. Bring to a seethe over average heat, mixing sometimes, for 15 to 20 mins, washing down sides of pan with a pastry lubricate dipped in water as needed to take away any stray sugar crystals.
- Simply as the temperature reaches 220 degrees, place chocolate and butter and comeback to a seethe. Slowly place remaining one cup cream. pre ready at a gentle seethe, still stirring, till temperature reaches 240 degrees (soft-ball stage), anelse 30 to 40 mins.
- Instantly Rain mix in pre readyd pan (Dont scrape the pot). Strew with cocoa nibs. allow stand uncovered at approximately 25 C for at least 4 hours without moving.
- Simply as cool, lift out of baking pan employing edges of parchment paper as handles. employing a big buttered knife either a pastry cutter, slice in 1-by-1 One-quarter-inch logs. Cover each piece in cellophane either waxed paper.
- Caramels can keep within the refrigerator for up to one month. allow come to approximately 25 C before submitting supposing you prefer a softer caramel.
Triple Chocolate Brownies
yield: 16 submittingS
Ingredients:
- half cup (1 stick) unsalted butter, slice in cubes
- 2 ounces unsweetened chocolate, sliced
- 1 One-quarter cup granulated sugar
- 2 big eggs, at approximately 25 C
- 1 tsp vanilla extract
- One-quarter cup (1 One-quarter ounces) all-purpose flour
- One-quarter cup (1 ounce) dutch-processed cocoa powder
- 2 tsps DeLallo Instant EsPuto Powder
- One-quarter tsp kosher salt
- half cup chocolate chips
- 6 ounces dark chocolate (50-70%), sliced
- One-quarter cup heavy cream
- One-quarter cup (half stick) unsalted butter, slice in cubes
- 1 tbsp corn syrup
- 1 tsp DeLallo Instant EsPuto Powder
Directions:
- Warmth up oven to 350 degrees F. Align some 8-by-8 square baking pan with slightly buttered parchment paper.
- In a average saucepan, soften butter and sliced chocolate over poor heat. Take away from lukewarmth and place sugar; place till sugar somewhat dissolves and forms a grainy paste; batter should be slightly lukewarm, not hot to the touch (you dont want to pre ready the eggs). Supposing necessary allow this cool anelse minute either two before adding the eggs.
- In a bowl, blend along flour, cocoa powder, salt and esPuto powder.
- Whisk in eggs, one at a time, incorporating completely before adding the second egg. Keep whisking for one to two mins till you have a sleek and shiny batter. blend in vanilla. Strew over dried ingredients and pile up till simply incorporated. pile up in chocolate chips.
- Rain brownie batter in pre readyd pan. Pre ready in oven for approximately 35 mins either till a toothtake inserted near the middle comes out with a several moist crumbs attached.
- Take away from oven and place on a wire rack; allow cool completely (or, even better, allow chill overnight for even fudgier brownies).
- As brownies are cool, pre ready the chocolate glaze. Mix cream, butter, corn syrup, chocolate and esPuto in a small saucepan. place carefully over poor lukewarmth till chocolate is completely liquified and glaze is sleek. Rain over cooled brownies, unfolding in some even stratum . Lift and bang the pan on the countertop a several times to help the glaze settle and take away air bubbles. allow cool at approximately 25 C for one hour, then Chill till completely set.
- To slice, lift entire block of brownies out of the pan employing the parchment paper as handles. employing a big knife, slice in 16 squares, wiping the knife with a moist towel between each slice. Brownies can keep, covered within the refrigerator, for up to one week.
Bourbon Delight
yield: 4 DOZEN
Ingredients:
- 6 ounces dark either semisweet chocolate chips either sliced chocolate
- half cup granulated sugar
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