Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (10 page)

Store in an airtight container in a cool, dry place for up to 1 week.

Jasmine Tea Chocolates

1.
Line an 8-by-8-inch baking pan with plastic wrap, letting it overhang the edges of the pan on all sides.

2.
Combine cream and jasmine tea leaves in a saucepan over medium-high heat and bring to a boil. Remove from heat, cover saucepan, and let steep for 15 minutes.

3.
Meanwhile, put the chopped chocolate into a bowl.

4.
Strain cream into a clean saucepan and bring to a boil again over medium-high heat.

5.
Pour cream over chopped chocolate and wait 1 minute. Stir with a wooden spoon or whisk until the chocolate is melted and combined with the cream.

6.
Add the butter and stir until the mixture is smooth, thick, and uniform.

7.
Pour the ganache into the prepared baking pan. Let it set at room temperature until firm, 2 to 4 hours.

8.
Make the chocolates per the rest of the recipe for vanilla bean chocolates, starting with step 8.

Yield:

About 60 chocolates

Storage:

Store in an airtight container in a cool, dry place for up to 1 week.

Ginger Chocolates

1.
Line an 8-by-8-inch baking pan with plastic wrap, letting it overhang the edges of the pan on all sides.

2.
Combine cream and ginger pieces in a saucepan over medium-high heat and bring to a boil. Remove from heat, cover saucepan, and let steep 15 minutes.

3.
Place the chopped chocolate into a bowl.

4.
Strain cream into a clean saucepan and bring to a boil again over medium-high heat.