Wednesday, December 14, 2011

Chocolate Dropkins

Chocolate Dropkins are a tradition in my family. My earliest Christmas memories include making bread dough figures for the tree, and these chocolates for treats.

The chocolates are dead simple to make, you take one box of unsweetened chocolate and melt it in a double-boiler. When it's all melted, you cool it slightly and mix in one can of sweetened condensed milk. Let it cool to rolling temperature (should not be liquidy, should feel like play doh.)

This is almost to the right temperature, but was still a little goopy.

Once the consistency is right, you roll the chocolate into small balls, and coat in colored sugar, nuts, powdered cocoa, or coconut. This year I used white and gold sugar. The gold looked better than the white.
Ooh! Pretty!
What looked best, though, was a mixture of gold and white, which really made the chocolates look Christmas-y. The hardest part of making these chocolates is waiting for the mixture to reach the right temperature.

1 comment:

Lauren Gropp Lowry said...

Yum! I think I might have to make some of these, and some bread ornaments for the tree.