Stacey Makes It

My friend asked me to make something St. Patrick's Dayish for today even though St. Patrick's Day was Saturday. Stacey's Bailey's Brownies Ingredients: 1 stick unsalted butter, organic 2 oz unsweetened 99% chocolate, Scharffen-Berger 1c sugar, organic 1/3c brown sugar, organic 2 eggs 1/4c Bailey's Irish Creme Liqueur 2/3c unbleached white flour, organic 1 tbs whole wheat flour, organic (you can use regular flour) 1/4c cocoa powder, organic, Dagoba 1/2 tsp baking powder 1/2 tsp salt 1/3c semisweet chocolate chips, Guittard Stacey's Bailey's Ganache Ingredients: 3/4c mix of 64% dark / 38% milk Guittard couverture chocolate Organic Heavy Cream (enough to cover the chocolate in a measuring cup - probably 1/3c?) 1/4c Bailey's Irish Creme Liqueur 9x9" baking pan or cake pan, lined with foil and buttered Preheat oven to 350F.  Melt the butter and unsweetened chocolate together.  Then add the sugars, eggs and 1/4c liqueur.  Mix the d...

Wow... there were a LOT of pictures for this post.  I hope you enjoy them. :) I haven't made slabbed chocolate truffles in a while, but I thought I'd try again in honor of St. Patty's Day.  When I used to do this commercially, I'd use a 12x12" frame, but this time I'm making a smaller batch and using my 10x10" cake pan. Stacey's Bailey's Irish Cream Truffle Ingredients : 6.25 oz heavy cream, organic 3 oz glucose 30 oz Guittard 38% milk chocolate couverture 3 oz Bailey's Irish Cream Pyrex measuring cup Pyrex mixing bowl Parchment paper 10x10" cake pan Scraper  Dipping fork Additional Guittard 38% milk chocolate couverture for slabbing and dipping (maybe 2 lbs?) First I measured out my chocolate and started putting it in the microwave at 30 second intervals to temper it. While my chocolate was heating, I measured out my cream and added the glucose to it. I thought it looked really neat on the bottom so I took a picture. ...