Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (9 page)

2.
Combine cream and vanilla bean in a saucepan over medium-high heat and bring to a boil. Remove from heat, cover saucepan, and let steep for 15 minutes.

3.
Place the chopped chocolate in a bowl.

4.
Strain cream into a clean saucepan and bring to a boil again over medium-high heat.

5.
Pour cream over chopped chocolate and wait 1 minute. Slowly stir with a wooden spoon or whisk until the chocolate is fully melted and combined with the cream.

6.
Add butter and stir just until the mixture is smooth, thick, and uniform.

7.
Pour the ganache into the prepared baking pan in a smooth, even layer. Let it set at room temperature until firm, 2 to 4 hours.

8.
When you are ready to make the chocolates, line a couple of baking sheets with parchment paper or wax paper.

9.
Using the plastic wrap as handles, remove the slab of ganache and flip it over onto a clean baking sheet or other work surface. Pull off the plastic wrap.

10.
Using a small offset spatula, spread the melted 4 ounces of chocolate in a thin layer over the surface of the ganache slab. Let the chocolate set, about 20 minutes.

11.
Flip the ganache slab. Using a sharp chef’s knife, cut the slab into 1-inch squares. Refrigerate for a few minutes if the squares soften too much.

12.
Line a few baking sheets with parchment or wax paper.

13.
Melt and temper the 1 pound
chocolate
.

14.
Dip the ganache squares in the tempered chocolate with a dipping fork, coating completely. Place dipped pieces on the baking sheets and let them set for 1 hour before decorating the tops or serving.

Yield:

About 60 chocolates

Storage: