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These candies are extremely similar to the famous Bordeaux chocolates found at See's.   These are really easy, impressive and can be made as truffles or as a block shaped candy.  In fact, these might be even better than the ones from the mall.

Step 1: Get the Pan Ready

Line a loaf pan (9" x 5") with parchment paper or foil.  Spray lightly with non-stick baking spray.  This is important so the finished candy centers will remove easily.

Step 2: Sugar Mixture

Place 1/4 c. cream in a small saucepan.  Add 1/2 T. espresso powder, 1 T. corn syrup, 1/2 c. granulated sugar.  Stir over medium heat until sugar is dissolved and mixture begins to boil.

Step 3: Boil Sugar Mixture

Once the boiling begins, cover the pan with a lid and set the timer for three minutes.  Uncover the pan and check the temperature.  You want it to reach 240 degrees.  It if is, remove from heat, otherwise boil a bit longer.

Step 4: Chocolate Mixture

Place the sugar mixture aside to cool for about 10 minutes.  Meanwhile, place 1/4 c. cream in a small saucepan.  Heat until cream begins to steam.  With this small amount it is very quick.  Then add 1 cup white chocolate  chips and let sit for a couple of minutes.

Step 5: Beating the White Chocolate

After a couple of minutes of the white chocolate chips sitting in the heated cream beat vigorously.  White chocolate will resist the beating, but do it anyway.  Soon it will be smooth and shiny.  Then add the previously cooled sugar mixture and mix well.

Step 6: Preparing to Refrigerate

Pour the newly blended candy into the prepared pan.  Take 1/2 T. unsweetened cocoa and add 1/2 t. espresso powder and blend.  Sprinkle that mixture over the candy.  Pop the candy into the refrigerator for at least four hours to firm up.

Step 7: Ready to Dunk

Once the candy has set up prepare the chocolate coating.  Add 1 c. semi-sweet chocolate chips to a deep glass container (such as a 2-cup measuring glass).  Add 1 T. vegetable shortening.  In 30 second increments microwave the chocolate, taking it out and stirring between blasts.

Step 8: The Fun and Messy Part

Remove candy from pan.  Cut the sheet of candy into about 20 squares.  Here you can either leave the candy as squares, or take a square and roll it into a ball.  Take the piece of candy and spear it onto a fork.  Dunk the fork into the chocolate, coating all sides the best you can.   Shake off any extra chocolate.  Place the chocolate on a piece of waxed paper.  Sprinkle with chocolate jimmies (sprinkles) and let dry.
<p>Is there an ingridient list that i missed somewhere?</p>
It looks easy to make. Maybe i will know after trying.
Also be very mindful when buying white chocolate. Actual coco butter is more expensive, so most confectionery companies use solidified vegetable trans-fat with coco flavoring added instead. <br> <br>Here in the US at least, they're not allowed to explicitly call that stuff &quot;white chocolate&quot; but the companies are REALLY good at phrasing/arranging things on the package to trick the casual eye, so be vigilant, always check the ingredients, and avoid anything that uses ANY phrasing other than &quot;white chocolate&quot; specifically. Otherwise in step 4 you're at best just adding an extra 1 cup of shortening with a some sugar and a dash of coco extract. <br> <br>Unfortunately, baking chips seem to be a major market for this, so it's almost impossible to find chips that are actual white chocolate instead of ersatz. When I use white chocolate, I always end up having to buy bars and smash them down into chips in a plastic baggie. Worth it though: actual coco butter has better flavor, and is much less bad for you.
I too have been missing the Bordeaux chocolates, thought I'm a dark girl myself. I think by using the dark brown sugar that firefly68 suggested it would bring the right flavor and that the espresso powder wouldn't be necessary. I'm going to have to try these because I really can't justify spending $20 on a pound of chocolates to be mailed to me. <br><br>I'll post results on the experiment, and if it works you'll have the eternal devotion of both my sister and I.
I'm curious on why it is called Bordeaux chocolat when Bordeaux is the french town I live in world famous for wine.<br>Any idea?<br>
See's is one thing I really miss since moving to the east coast, and Bordeaux (milk choc covered) has always been my favorite. I'm having a little trouble with this recipe because Bordeaux is a brown sugar buttercream and I have never noticed any coffee or mocha flavor. But I'm going to try it, probably subbing dark brown sugar for the white, and if it's right I will love you forever!!

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