Splendid Chocolate Covered Tarantulas
1 cup chopped Milky Way bars (about ¼ inch chop), this is about 6 ounces of Milky Way bar<
1 cup dried, pitted tart Montmorency Cherries
1/2 cup shredded coconut
1/2 teaspoon salt
inch Mix together the top 5 ingredients a large tray or bowl
Place a large silpat or sheets of waxed paper on a flat surface.
To melt chocolate:
In a microwave: Break up the chocolate, or use a knife to create thick shavings if you are using chunks of chocolate. Evenly distribute chocolate in a microwaveable dish.
On the stove: It is very important that water or steam does not come in contact with the melting chocolate. Water will cause the chocolate to seize. If this happens, sadly, you just have to kiss it goodbye and start over. There is no road to recovery!! But, follow these easy steps, splendid ones, and this shall not happen to you!
Fill the bottom vessel of a bain marie (or double boiler) with water to a level where it won’t spill out when you put the top vessel in place.
Break the chocolate up into small pieces (or use a knife to create shavings if using a chunk of chocolate) and place it in the top vessel of the bain marie. Place the top vessel onto the lower vessel.
Do not put the lid on the pan – this may lead to condensation dripping into the chocolate and the dreaded seize!!
Watch the chocolate closely and stir it regularly until it is smooth and glossy.
Use all 5 fingers to take large pinches of the chocolate covered mixture and place the “pinch” on the silpat or waxed paper.Nudge a couple of the noodles out to resemble crumpled legs. If any cherries fall, place them on top of the pinch to resemble the rounded back of the spider. Slide the silpat or paper onto a cutting board and place the chocolaty critters outside or in a refrigerator to harden.
These confections may be stored in an airtight container for up to a week. Pack in layers, placing sheets of waxed paper between each layer.
This recipe can be modified to include your favorite candy bar. In place of the Milky Ways and cherries one could use chopped Kit Kats and pecans, Snickers and golden raisins, Almond Joys and more almonds....we'd love to hear your ideas for combinations!
While you have your chocolate process going, you may want to consider decorating some service pieces. Chocolate cobwebs can be easily drawn upon the large bowl, tray, cake stand, or counter on where you plan to display the tarantulas.
Using scissors, take a very small snip off one corner of the bag to allow the chocolate to flow.
Using the chocolate as ink, draw concentric circles on your chosen service piece(s).
Then, using a wooden skewer, draw lines from the center of the smallest circle, just past the edge of the largest circle.
Continue drawing these lines around the circle to create splendid chocolate cobwebs!
These creepy, crawly confections aren't the prettiest to look at, but they are splendid to eat!
A mix of random sounding ingredients make this addicting delight that is crunchy, chewy, sweet, tangy, just a little salty and all covered in premium quality chocolate.
This is our favorite dessert to serve for a Trick or Treat supper on All Hallows Eve.
Sunday, December 27, 2009 - 9:57pm