Chocolate Basket

Name: Chocolate Basket
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Cajun, Creole
Ingredients: 946 milliliters bowl; 283 grams dark, milk or white chocolate candy coating, melted; 79 milliliters light corn syrup; 1 serving Wire rack; 1 stick Thirteen 3-inch pretzel; 1 serving Paper towels; 454 grams Flexible plastic cover to a (such as sour cream), about 4-1/2 inches diameter x 1/4 inch deep

Chocolate Basket takes approximately 1 hour from beginning to end. This main course has 5283 calories, 129g of protein, and 176g of fat per serving. This recipe serves 1. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up bowl, thirteen 3-inch pretzel, corn syrup, and a few other things to make it today. It is a good option if you're following a dairy free diet.

Instructions

Combine candy coating and corn syrup just until blended.

Ingredients you will need

Almond Bark

Corn Syrup

Spread onto a sheet of waxed paper to 3/8-in. thickness (about an 8-in. square).

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Spread

Let stand, uncovered, at room temperature for 2-3 hours or until dry to the touch. Wrap tightly with plastic wrap; let stand overnight. Use immediately or store up to 2 weeks.

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Wrap

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Plastic Wrap

Building the Base

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Base

Dip pretzels completely in melted chocolate candy coating or chocolate chips.

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Dip

Chocolate Chips

Pretzels

Place on a wire rack and chill for 10 minutes. Reserve remaining chocolate. (Pretzels may be prepared a day ahead.) Be certain plastic cover is clean and dry.

Ingredients you will need

Chocolate

Pretzels

Equipment you will use

Wire Rack

Place two dampened paper towels in the bottom of the bowl and position cover on the towels(to hold it in place).

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Paper Towels

Bowl

Place ends of the chocolate-coated pretzels around outer edge of cover, resting the other ends against the side of the bowl to form the supports for the basket sides (photo 1). Spoon or pour melted chocolate into cover (photo

Ingredients you will need

Chocolate

Pretzels

Equipment you will use

Bowl

until it is 1/8 in. from the top; reserve remaining chocolate. Be certain chocolate surrounds all pretzel sticks. Chill until chocolate is firm, about 30 minutes.

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Pretzel Sticks

Chocolate

Remove from the bowl. Carefully loosen the edges of the plastic

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Bowl

cover and remove. Set base on waxed paper.

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Base

Make three ropes about 20 in. long; braid and set aside. Remelt

remaining chocolate and place a drop on the top of pretzels.

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Chocolate

Pretzels

Lay braided ropes on top (photo 3), blending the ends to create a finished edge. If pretzels break, “reglue” with melted chocolate; chill until set.

Ingredients you will need

Chocolate

Pretzels

Beginning to Weave

Knead a 1-inch ball of Chocolate Clay until pliable but not soft and roll into 1/4-in.-thick ropes. Beginning on the inside of a pretzel, loosely weave rope around pretzels (photo 2).

Ingredients you will need

Chocolate

Pretzels

Roll

Repeat, adding the next rope by overlapping slightly and pressing

ends together. Continue to weave between pretzels until the top of

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Pretzels

the pretzels is reached, ending the last rope on the inside of a pretzel.

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Pretzels

Finishing the Basket

Make three ropes about 20 in. long; braid and set aside. Remelt remaining chocolate and place a drop on the top of pretzels.

Ingredients you will need

Chocolate

Pretzels

Lay braided ropes on top (photo 3), blending the ends to create a finished edge. If pretzels break, “reglue” with melted chocolate; chill until set.

Ingredients you will need

Chocolate

Pretzels

Equipment

Ingredients

Servings:

946milliliters

bowl 283grams

dark, milk or white chocolate candy coating, melted 79milliliters

light corn syrup 1serving

Wire rack 1stick

Thirteen 3-inch pretzel 1serving

Paper towels 454grams

Flexible plastic cover to a (such as sour cream), about 4-1/2 inches diameter x 1/4 inch deep

Recommended wine: Sauvignon Blanc, Rose Wine, Albarino

Cajun works really well with Sauvignon Blanc, rosé Wine, and Albarino. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Vina Leyda Sauvignon Blanc with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Vina Leyda Sauvignon Blanc

Showcasing expressive minerality, the 2013 Sauvignon Blanc is marked by a powerful aromatic intensity and a wide aromatic spectrum, with herbal, citric and tropical notes. It is fresh on the palate, offering a crisp, tangy acidity and a juicy, citric finish. Pair with crab cakes, chicken tarragon or mussels.