Shabbat of Sanctity Dirshu’s 20th Anniversary International Convention

Past Articles:
MISHLOAH MANOT GOURMET STYLE!

By: Esther Sassoon



Arrangement:

Chocolate pretzels
with an array
of toppings

Chocolate-covered
sandwich cookies

Peanut butter and
chocolate salted
caramel balls

These recipes are great for that special Mishloah Manot you need to send to someone important in your life.
They make for a gorgeous presentation and taste heavenly!

Recipe for
Chocolate-Covered Pretzels

Ingredients:

1 package of pretzel rods

1 package of Alprose baking chocolate

1 package of white chocolate chips

Include your favorite toppings, such as sprinkles, toasted coconut, mini chocolate chips, candied chopped nuts (Baker’s Choice recommended), and Oreo smash (simply the sandwich cookies broken up.)

Directions:

1.   Over a double boiler, melt the chocolate.

2.   Prepare the toppings in separate bowls.

3.   Pour chocolate into a long, thin, hot cup.

4.   Dip pretzels one by one as deep as you’d like
      and lie them flat on parchment paper.

5.   Sprinkle toppings. For drizzle, melt white chocolate
      over a double boiler. Add enough oil to achieve the
      consistency of Elmer’s glue.

6.   Place chocolate in a Ziploc bag and remove a very
      small piece of the tip of the bag. Squeeze the bag
      back and forth over the pretzels to drizzle.

Recipe for Chocolate-Covered Sandwich Cookies

Ingredients:

1 package of sandwich cookies

2 bars of baking chocolate

Assorted toppinags

Chocolate molds (optional)

Directions:

1.   Over a double boiler, melt the chocolate.

2.   Dip the cookiesone by one and place them on
       parchment paper.

3.   Sprinkle the toppings over the cookies while the
      chocolate is still wet. If you prefer to drizzle with colored
      chocolate, then wait until the cookies harden before
      drizzling. If you are preparing cookies with a chocolate
      mold, simply fill the molds with chocolate half way.

4.   Place a cookie into the mold and fill it with chocolate
      again to cover the cookie.

5.   Let it cool and then remove it from the mold.
      If you want to cover the cookie with toppings,
      spoon a small amount of melted chocolate on top;
      it will serve as “glue” for the toppings.

Recipe for Peanut Butter and Chocolate Salted Caramel Balls

Ingredients:

1/2 cup of peanut butter

1/2 cup of Karo syrup

1/2 cup of brown sugar

A pinch of salt

1 bar of baking chocolate

1 package of peanut butter chocolate chips.

Directions:

1.   Melt the peanut butter, sugar, and Karo syrup in a small
      saucepan over a medium flame. Stir for 10 minutes.

2.   Allow the mixture to cool. Add salt and mix until the
      mixture has a taffy-like consistency. Form small balls
      out of the mixture and freeze for 10 minutes.

3.   Over a double boiler, melt the baking chocolate.
      Dip the cool peanut butter balls one by one into the
      melted chocolate and place them on parchment paper.
      Melt the peanut butter chips over a double boiler.
      Drizzle the chocolate balls with melted peanut butter
      chocolate chips.