Chocolate Iris – a detailed recipe for cooking. Share with друзьями: 
The photodishes: James Wojkick Duration: 3 hours. Difficulty: medium Quantity: 700 gr. The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Iris
- 2 tbsp. l (thirty gr.) Butter, room temperature
- 90 gr. dark chocolate, chop finely
- 1 tsp vanilla, mint or almond extract
- 1/8 tsp salt
- 1 tbsp. cream (10% fat)
- 2 1/4 Art. Sahara
- 2 tbsp. l light corn syrup
Decoration
- Crushed chocolate chip cookies
- Crushed shortbread cookies
- Chipped White Chocolate
- Confectionery Confectionery Topping
- Peanut butter
- Mini marshmallows
Recipes with similar ingredients: chocolate, vanilla extract, mint extract, almond extract, cream, molasses, cookies chocolate, shortbread, peanut butter, confetti, marshmallows
Recipe preparation:
- Place in a rectangular baking dish (size 23 to 13 see) foil, leaving 5 cm. protrusion on all sides. Spread foil butter.
- Grease a bowl of butter. Add to the bowl 2 tbsp. l (30gr.) butter, chocolate, vanilla extract and salt.
- Heat in a saucepan at medium cream temperature, but do not bring to the boil. Add sugar and corn syrup, and cook, stirring constantly until sugar dissolves, approximately 3 min Reduce temperature to low, immerse thermometer in pan and boil the syrup to a temperature of 116 – 118 ° C., 20 – 30 min To check the syrup is ready: you need to drip a little syrup into cold water, then try rolling a ball with your fingers. The syrup should keep its shape, but remain soft when pressed.
- Quickly pour the syrup into a bowl of chocolate and immerse the thermometer. Cool the chocolate mixture, gradually, until the thermometer will not show 43 – 45 ° С., approximately 1 hour.
- Lubricate the whisk for the mixer nozzle with butter. Beat the caramel mass at medium speed, until smooth consistency for approximately 1 min. Slow down to low and continue to whisk until the mass starts lose shine, 5 – 15 min. Do not beat the mass for a long time, otherwise the iris get solid. Put the mass in the prepared form and flatten.
- Sprinkle iris with various decorations and let stand at room temperature 1-2 h. Then cut the iris in small rectangles. Store chocolate iris in an airtight container when room temperature for 1 week, or up to 2 weeks in the fridge.
