By Karen Morgan
Celebrities corresponding to Courteney Cox and Laura Dern love Blackbird Bakery for its famously delicious gluten-free truffles. Now those related candies could be yours too, because of this gorgeous cookbook that collects seventy five scrumptious recipes for traditional truffles and lovely French pastries, all made with no gluten. Celiac ailment is at the upward thrust (more than three million americans and an equivalent variety of Europeans were diagnosed), and thousands extra search gluten-free items to complement a fit way of life. With this cookbook, gluten-conscious gluttons can dish up every kind of delectable dessertsanytime the yearning moves!
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Extra resources for Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries
Using a double boiler, slowly melt it between 113°F and 118°F. 2 Pour chocolate mixture onto a lightly greased sheet of parchment paper or a 115⁄8- x 16 1⁄2-inch silicone-lined baking sheet. 3 In a saucepan, heat the sugar to an amber colored caramel, smoky and bitter. Bubbles will form in the caramel; continue to heat until the bubbles disappear. 4 Very carefully pour the caramel onto another silicone-lined baking sheet or a lightly greased sheet of parchment paper, and immediately flatten using a spatula.
FILLING 2⁄3 cup heavy cream 2 tablespoons corn syrup or glucose 3 tablespoons dark raisins 5 oz. dark chocolate (70% cocoa) 2 tablespoons aged dark rum 2 Prepare chocolate shells, as described in Molding and Pralines on page 21. 3 Set aside excess chocolate for assembling the pralines. FILLING 4 In a saucepan, heat the cream, syrup and raisins. After the mixture reaches a boil, transfer to a tall, narrow dish. Blend with a hand blender, and then strain the mixture. 5 Prepare a ganâche using the cream mixture and chocolate, as described in Ganâche on page 14.
Remove the excess chocolate from the mold. Allow to set for 2 hours in a cool room. Remove the chocolate bar from the mold and serve. B Alternately, pour a thin layer of chocolate onto cellophane, parchment paper or a silicone-lined baking sheet. Allow to set for 1 hour in a cool room. Break and serve. 7 Black Tea Bars may be stored in an airtight container, at room temperature or in the refrigerator for up to 3 months. Chocolate Bars & Sheets 39 MILK CHOCOLATE & SALTED BUTTER BARS Makes 10 sheets This smooth and delicious chocolate is best made as sheets which are broken into bars.