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If you do a Google search for "mint chip malt balls" you should come up with some alternative producers. I couldn't find them on their website either. Which leads me to think that Dean & Deluca doesn't actually make these candies, but instead just labels them for their bulk candy section....
Hope this helps!
I would recommend making an icing of powdered sugar and milk to top the cookies. Simply whisk together the two ingredients until you reach a yogurt-like consistency then gently brush the tops of each cookie. But, be careful when adding the milk, you won't need too much at all. And if you'd like, you can also add a bit of lime zest to the icing.
If you have a "thing against unsalted butter," by all means make them with the salted stuff. However, be sure to reduce the amount of salt called for in the recipe to a 1/4 teaspoon.
Brooklyn_Foodster: The chocolate measurement is 2.5 cups OR approximately 17.5 ounces of chocolate chips. It is written by volume, as that is how the remainder of the recipe is written. It is also the standard American recipe writing format.
BooksCooks: Yes, the "1/2 an orange, finely-zested" refers to the orange colored part of the peel.
RichQ: There are 2 tablespoons of unsalted butter missing from the recipe. You can add it to the chocolate, or melt it along with the cream, when making the ganache filling. Your call.
I hope these minor details don't prevent any of you from trying the recipe. It is delicious!
Thank you Vicky! I have done cooking demonstrations at the Edible Schoolyard New Orleans and have seen an entire room of children's eye light up at the idea of eating a vegetable that they never would have tried otherwise. The Edible Schoolyard model is one that engages school children like no other--through hands-on experiential learning. This type of learning is lacking across the board in public school systems, yet is the type of learning that is probably most effective, especially with young, energetic children.
Wow. Now I'm really jealous--my mom never made these for me when I was a kid!!! Seeing as they took no time to make at all, I am definitely going to try them with a variety of different nuts and butterscotch chips! Thanks for all the great additions to the post!
You can make almond paste yourself in a food processor, however the result is never as good as the commercially-produced variety and is oilier and more like almond butter. I would suggest just purchasing a tube and saving yourself the hassle. Cleaning the attachments and bowl of a food processor is never much fun!
For those of you who would prefer to make these pralines with more accuracy, simply be sure to cook the entire mixture until it reaches 234-240 degrees farenheit (soft ball stage) before spooning onto a baking sheet. This will ensure a proper caramelization and texture.
Thanks for all your comments! Enjoy!
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