Latest revision as of 18:29, 2 July 2012

Makes: 64 blocks

Active Time: 45 minutes

Total Time: 3 hours 45 minutes

From: King Arthur Flour

Ingredients

1 cup heavy creme, divided

1 tbsp. espresso powder

2 tbsp. corn syrup

1/4 tsp. salt

1 cup sugar

1 tbsp. vanilla

2 cups white chocolate

1 tbsp. cocoa blended with 1/2 tsp. espresso powder

wooden sticks or stir sticks

Directions

Step 1

Line a 8x8 inch pan with foil, grease the foil.

Step 2

Place 1/2 cup creme in a sauce pan. Add espresso powder, corn syrup, salt and sugar. Stir over medium heat until the espresso powder and sugar are dissolved and the mixture begins to boil. Cover the pan and let it boil for three minutes. Uncover the pan and check the temperature. It should be 235-240 degrees. If it is remove from heat an add the vanilla. Otherwise let it boil for a minute or two more. Set aside to cool.

Step 3

Place the remaining 1/2 cups creme into a sauce pan. Heat until it is just beginning to steam. Remove from heat and add white chocolate. Let sit for about 5 minutes to melt. Whisk vigorously until the mixture is shiny and smooth.

Step 4

Add the sugar mixture to the chocolate mixture. Stir to combine. Pour into the prepared fan. Sprinkle with cocoa. Refrigerate to set up. Remove from the pan and turn over. Sprinkle with remaining cocoa. Cut into 1 inch cubes. Stack 2 or 3 onto a wooden stick.

Step 5

Swirl block into a mug of hot milk.