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How to mix and spoon the cookies. Add the crushed corn flakes and nuts to the melted chocolate and gently fold them into the chocolate using a silicone spatula until everything is evenly coated with chocolate. Line a cookie sheet with parchment paper and spoon 1-2 tablespoon dollops for each cookie, then allow them to set in the fridge.
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Drizzle puff corn with chocolate and immediately cover with sprinkles or sanding sugars. Pour the puff corn into a large bowl. Melt the white chocolate. If it is not smooth enough to pour, add approximately 1 teaspoon of shortening (Crisco). Pour the chocolate over the puff corn and stir until completely coated.
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Heat the cream and corn syrup in a saucepan or in the microwave, until the mixture begins to steam. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes. Stir — at first slowly, then more vigorously — until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining hard bits of chocolate.
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Any leftover chocolate can be tempered again later. 1. Chop 1 pound of room temperature chocolate into 1/2-inch pieces. 2. Put 2/3 of the chocolate in a glass bowl. Microwave at medium-high.
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Place the cornflakes into a large bowl. Add the chocolates to a microwave safe bowl. Melt gently by microwaving in 30 second intervals, stirring with a spatula after each 30 seconds, until chocolate is nearly all melted. At this stage, stir until chocolate melts completely. Mix in the honey and stir to combine.
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Set aside. In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat. Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
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Instructions. In a large saucepan over medium-low heat, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually stir in the milk. Bring the mixture to a boil, about 7 to 8 minutes, stirring occasionally with a whisk.
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Line 2 rimmed baking sheets with wax paper. Spread popped popcorn evenly on both sheets. Set aside. In a microwave-safe bowl, add white chocolate wafers 1 tsp of vegetable oil (if using), and microwave on MED power (50%) for 20-30 second intervals for the first minute, stirring after each cooking interval.
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Directions. In a large saucepan, add masa and set over medium heat. Immediately add water in a slow, thin stream while whisking constantly to avoid lumps. Bring to a simmer and whisk in milk, chocolate, brown sugar, and a generous pinch of salt until chocolate is melted, about 1 minute. Add cinnamon.
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Directions. Pour the corn flakes into a large mixing bowl, then pour about half of the tempered chocolate over them. Use a rubber spatula and mix until evenly coated. The tempered chocolate will.
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Stir together sugar, cocoa, cornstarch, and salt in a saucepan. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in the refrigerator until serving.
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Directions. Pour the corn flakes into a large mixing bowl, then pour about half of the bittersweet chocolate over them. Using a rubber spatula, mix until they are coated evenly. The chocolate will.
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Melt in a microwave for 30 seconds on high heat. Remove and stir for about 10 seconds until everything is melted. If you still see chunks of chocolate and/or butter, heat in the microwave again in 10 second intervals, stirring well in between, until melted and smooth. OR, melt over a pot of barely simmering water.
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Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined. Mix in chocolate chips, nuts, and candy corn. Scoop 2 tablespoon sized balls of dough onto the cookie sheets, 3 inches apart.
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MIX WELL until the cornflakes are totally coated with chocolate. Portion the mixture into 12 paper muffin cups.OR FIRMLY press all of the mixture into a parchment lined 9"x6" baking pan. OR pour out the mixture onto a parchment lined sheet tray and spread out evenly. Sprinkle with flaky salt.
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Candy Melts - 4:1 - 16 oz chocolate - 3.5 oz corn syrup White chocolate - 4:1 - 16 oz chocolate - 4 oz corn syrup Dark chocolate - 2:1 - 16 oz chocolate - 8 oz corn syrup. The process for making the modeling chocolate is the same. How to color modeling chocolate? Believe it or not there is no special food coloring required to color modeling.
