These Turtles Aren't Slow

  



We've all heard the story of the tortoise and the hare, and how the hare was faster, but in this case, it just might be the turtle that wins this race!  Hallie Baker who wrote the new cookbook Turtle Truffle Bark! stopped by Tonia's Kitchen with her recipe for Chocolate Chili Mango Turtles.  They're a spicy, sweet treat that's sure to fly off your dessert table.  Hallie told Tonia she uses high quality nuts, lightly toasted (if necessary) spread out on a tray and covered with several dollops of either high quality white or dark chocolate (Hallie prefers dark).  They can be made very quickly, and they're guaranteed to go even faster!  Very un-tortoise like.

Hallie has lots of ideas about how to make a delicious chocolate turtle.  Find out more here

Dark Chocolate Pistachio Turtles

5 cups shelled, roasted, salted pistachios

¾ pound purchased caramel

1 pound tempered dark chocolate (see note)

Line a sheet pan with parchment paper. Spread pistachios in an even layer on the parchment. Set aside.

Place prepared caramel into bowl. Put bowl in microwave, and heat on high for 45 seconds to 1 minute. Take out of microwave, stir well with medium-sized spatula, and put back in for 30 seconds. At this point, your caramel should be in liquid form. A little firmer is okay.

Scoop a dollop of caramel from the bowl with a small silicone spatula, and using another spatula, ease the caramel off the spatula and onto the nuts. Try to make them anywhere from 1½ to 2 inches in diameter, depending on the size of the turtles you’d like to make. You’ll end up with 20 to 24 caramel middles.

When caramel is completely cooled, you can start assembling your turtles.

Deposit dollops of chocolate on one or two 18-by-24-inch baking sheets lined with parchment paper. Each one should be approximately 1½ inches in diameter, and there should be about an inch between each dollop. Make about six dollops, and then place a caramel middle on top of each one. Continue making bottoms, topping with caramel, every six or so. When you have all your bottoms and middles done, go back to where you started and top the caramel with chocolate. You want to use enough chocolate to mostly cover the caramel, then finish with a swirl.

When turtles are completely hardened, they will last in an airtight container for 1 week, tops.

Note: To temper, melt chocolate in a double boiler over simmering, not boiling water, while stirring. When most of the chocolate is melted, remove from heat and keep stirring.