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Additional resources for 12 Mother's Day Recipes for Brunch and Dessert
Place the webs in the refrigerator for about 1 hour or until they have hardened. Carefully peel the webs off the parchment. Store them in layers, separated by wax paper, in an airtight container at room temperature or in the refrigerator for up to 2 weeks. V A R I A T I O N S CHRISTMAS SPIDERWEBS Sprinkle each web with 2 to 3 teaspoons red and green sprinkles while the chocolate is still soft. DUSTY SPIDERWEBS Sift 2 teaspoons cocoa powder over the ﬁnished spiderwebs. FROSTED SPIDERWEBS Sprinkle each web with 1 to 2 teaspoons superﬁne sugar before placing them in the refrigerator to harden.
If it is too hot, let it cool until the desired temperature is reached. 4. Pour the melted chocolate into the molds, making sure to leave the slot for the stick empty. Lay the stick into this slot so that 1⁄2 inch to 3⁄4 inch of the stick is covered with chocolate. 3 4 • T H E U L T I M A T E C A N D Y B O O K 5. Allow the molds to sit at room temperature for 6 hours or until the chocolate is completely ﬁrm. The cooler your room’s temperature, the faster the chocolate will set. You can speed up this process by placing the molds in the refrigerator for 15 minutes, then allowing them to continue cooling at room temperature.
When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 8 ounces of semisweet chocolate, and stir until all of the chocolate is melted and smooth. 4. Insert a candy thermometer or chocolate thermometer into the melted chocolate. Its temperature should be 88 to 90°F. If the chocolate is too cold, place it back over the hot water until the temperature reaches 88 to 90°F. If it is too hot, let it cool until the desired temperature is reached.