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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More by gretchen11:Pi-fecta of Deliciousness Faux Bordeaux Candy 
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