Santa Set - Three dark chocolate Xmas pieces, Two Santas and one wreath. Dark chocolate for the vegans and people like me who love Dark Chocolate! Festive Holiday shapes, two Santas and one wreath, made with our 65% organically grown Columbian chocolate.
Candied Orange Peel Sticks - Candied Orange Peel, covered in organically grown dark single origin chocolate. One of the best combinations on earth! Wonderful soft sweet candied orange peel sticks, covered in our 65% organically grown bittersweet Columbian ...
Drinking Chocolate - Drinking Chocolate, thick and rich and perfectly balanced for drinkability. Our search for the perfect drinking chocolate ended with this rich, flavorful but not overpowering mix. Steep your half&half with the enclosed cinnamon ...
Chocolate, Pecan and Fig Tartlets
Ingredients
2 sheets puff pastry, thawed
1/3 cup dried small figs, chopped fine
1/2 cup miniature semisweet chocolate morsels
1/2 cup chopped pecans
1 egg, lightly beaten
1/3 cup light corn syrup
1/3 cup granulated sugar
Preparation
1. Lightly butter two mini muffin pans (12 each). Position rack in center of oven and preheat to 425ºF.
2. Place one sheet of puff pastry on lightly floured surface and roll out to 12"x18". Using 3" biscuit cutter, cut out 12 rounds of puff pastry. Press into prepared muffin pan to form little tartlet shells. Repeat with remaining puff pastry. Place in freezer or refrigerator while preparing filling.
3. Combine chocolate, pecans and figs in medium bowl. In small bowl, combine egg, corn syrup, and sugar. Add egg mixture to chocolate mixture and stir to combine. Place a heaping tablespoon of fig mixture in center of each tartlet. Pour corn syrup mixture just to cover. Bake for 18-20 minutes or until set. Cool and dust with confectioners' sugar, if desired. It may be necessary to remove from molds using small paring knife.
This recipe was developed by Mary Schaaf Mulard
Next Article: Putting a Spin on Tradition
All Chocolate Articles | Christmas Chocolate | Corporate Gifts
