Vayishlach Recipe – White and Dark Chocolate Wafers

Denise Phillips

These are wafer thin tempered chocolates that can be decorated with your choice of dried fruit, chopped nuts, chocolate sprinkles, crystallized ginger or even hundreds and thousands. Wrap them up into back for the perfect foodie gift!

Tempering chocolate, the process of melting chocolate has its own set of rules which result in a chocolate that is smooth with a shiny finish and satisfying snap.

Preparation Time: 20 minutes plus cooling Cooking Time: 10 minutes

Makes: 24

Ingredients

300g dark chocolate (70%)

300g good quality white chocolate

4 tablespoons chopped roasted hazelnuts

4 tablespoons dark chocolate sprinkles

2 tablespoons dried cranberries – roughly chopped

2 tablespoons pistachio nuts – roughly chopped

Method

1) Line 4 baking sheets with non-stick baking parchment paper. Break the dark and white chocolate into pieces and melt separately as follows.

2) Pour a small amount of water into a saucepan and bring to a very gentle simmer.

3) Place a bowl on top and put two thirds of the amount of chocolate that you are using into the bowl. Stir gently with the spatula as it melts.

4) Add the remaining third of the chocolate to the melted chocolate and stir slowly, taking care not to over stir. This will melt into the chocolate and will also cool the chocolate slightly.

5) Test the temperature of the chocolate to make sure that you have tempered correctly. If you have a thermometer the temperature should be:

Dark chocolate: 31 – 32 C

White Chocolate: 27 – 28 C

Or another way to test the chocolate is to dip the end of the palette knife in the chocolate and set aside. If it starts to set in around 5 minutes then the chocolate is tempered and ready to use. If the chocolate does not set then it is still too hot. If this is the case, add a little more cool chocolate and stir gently.

6) Spoon heaped teaspoons of melted chocolate onto the baking sheets spreading it into discs with the back of a spoon. Scatter over your desired topping ~ chopped nuts, dried cranberries or chocolate sprinkles.

7) Set aside to cool and harden completely before removing from the parchment paper with a palette knife.

Store in an airtight container ~ they will keep for 4 -5 days!

This recipe appears on Denise Philips’s ‘mobile recipe collection’ app. http://www.jewishcookery.com/members/subscribe.php

Denise Phillips is a professional chef, who trained with renowned restaurateur Prue Leith before setting up a successful catering business. Her quest to improve the quality of Jewish cooking led to a number of highly successful ‘hands-on’ cookery demonstrations all over the country and a commission to write four different books to date that have established her as a leading name in modern Jewish cooking with style. Her books include Modern Jewish Cooking, The Book of Jewish Cooking, Jewish Mamas Kitchen, and New Flavours of the Jewish Table. She writes regular food columns for the UK’s Jewish News, the Jewish Chronicle, Jewish Recorder, Jewish Vegetarian Society, and for US publications including the Jewish Press in New York and the Jewish Advocate in Boston. Denise makes frequent media appearances and maintains a blog: http://www.jewishcookery.com/