AB&J Sweetheart Chocolates

 

 


 


 

These almond butter and jelly chocolate treats are the grown-up, Paleo-friendly version of creamy peanut butter and jelly.

Tools

  • Heart Shaped Candy molds

  • Double boiler

Ingredients

  • 1 cup grape juice

  • 3 T gelatin

  • 1/2 cup almond butter

  • 1/2 cup tempered dark chocolate

  • 2 cups chopped dark chocolate, or more as needed

Instructions

  • To Make The Grape Jelly: Bring the grape juice to a boil and remove from heat. Sprinkle gelatin over the hot juice and whisk thoroughly until absorbed.

  • Pour the grape juice into molds halfway up. Place in the refrigerator to set.

  • To form the almond layer, carefully melt the almond butter and tempered chocolate together over a double boiler until completely homogenous. Allow to cool slightly.

  • Pour on top of the set grape molds and refrigerate to set the almond layer.

  • When AB&J’s are totally set, pop them out of the molds and place on parchment paper. Using a fork, dip them into tempered chocolate (recipe below), and remove the excess chocolate using the dipping technique.

  • Set on parchment to allow the coating to crystallize at room temperature. Handle only after the chocolate is completely set.

  • How to Temper Chocolate: Measure out ⅓ in weight of the chocolate you would like to temper.

  • In a double boiler, melt ⅔ of the chocolate, stirring constantly, to 122°F.

  • When 122°F is reached, “seed” or add in the remaining ⅓ chocolate to bring the temperature down, constantly agitating the chocolate with a spatula.

  • When the temperature of the seeded chocolate hits 83°F, return to gentle heat and bring the temperature of the chocolate up to 90°F before using.

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