Cook book Corrections
Sooo, we spent 2 1/24 months penning this chocolate cook book . after which it arrived on the scene, also it was totally awesome, except there have been some mistakes inside it. O noes! We agonized and beat ourselves up about this for some time however recognized that Stuff Happens, so we needed to conquer it and connect everything to ensure that everyone might make your chocolate worry-free. The following our pride be damned would be the mistakes and inconsistencies that people’re conscious of (along with a couple extra ideas to help make your existence simpler). We do hope you locate them useful, and our most sincere apologies should you have had trouble using these recipes!
For those who have challenge with a recipe, or locate an inconsistency or perhaps a mistake unlisted here,please emailLiz and Jen . You want to make certain the 2nd edition is completely pristine. Thanks ahead of time for the help we couldn’t get it done without you!
- pp. 59 62, Simply Perfect Dark and Milk/White-colored Chocolate Truffles – 1 cup heavy cream = 245g.
- p. 68, Salted Soft Chocolates – Correct corn syrup measurement is 1 cup minus 1 tablespoon (300g).”
- p. 83, Chocolate Mint Meltaways – Correct salt measurement is 1/4 teaspoon (1g) .
- p. 106, Pates de Fruits – in steps 2 and three, it ought to read “1 1/2 cups sugar ,” NOT “1 cup sugar.”
- p. 123, Ocean Salt Caramels – Pan size ought to be small (9”x13”). Vanilla only must be added once, in Step Five. NOT Step Four.
- pp. 125-131, Chocolate Ocean Salt Caramels/ Fig-Ricotta Caramels/Brown Sugar-Coffee Caramels – Pan size ought to be small (9”x13”).
- p. 134, Beer Pretzel Caramels – Pan size ought to be large (13”x18”) proper amount of cream ought to be 2 3/4 cups (700g).
- Extra tip: The recipe could be halved just make certain to make use of half the quantity of the reduction you've made, or simply reduce 3 bottles of beer rather of 6.
- Extra tip: After crushing the pretzels, shake them lightly inside a mesh strainer or colander to eliminate the pretzel-dust.
- p. 136, Beer Reduction – Extra tip: When lowering the beer, add 1 teaspoon of vegetable oil to help keep the froth lower.
- p. 177, Buttermints – Extra tip: If you’re utilizing a hands mixer, use soft butter lightly cream it first, adding the sugar 1 cup at any given time until it’s incorporated. Refrigerate the dough for one hour before moving out and cutting (you may want to knead it just a little to really make it workable again).
- p. 196, Cinnamon Walnut Brittle – Correct corn syrup measurements is 3/4 cup (275g) .
- p. 209, Bacon Buttercrunch – Correct butter measurement is 16 tablespoons (2 sticks /225g).
- p. 265, Nutty Bars – Correct peanut measurement is 3 cups (400g) .
- p. 268, King Bars – recipe requires chocolates for enrobing we usually use milk (though you should use dark too!)
- p. 280, Dorie Bar – For that cookie base, the right sugar measurement is 160g (generous 3/4 cup) butter measurement is 1 cup (2 sticks/220g). and really should be chilled. NOT “very soft.” (Unsure how that certain got through…)
- p. 283, Coconut-Lime Bars – Correct corn syrup measurement is 3 3/4 cups (875g).
