Candy

If you like almonds, you will love these candies. Molded cups of chocolate surround a filling of rich almond truffle cream. Whole almonds adorn the top of these two-bite pieces of ecstasy.

I created this candy after a trip to Paris, where I searched for the best candies and confections in town and tasted something similar at a top chocolate shop.

You can’t buy this ultimate candy bar in the store.

The delicious flavor of gianduja is the star of this candy.

Nougatine squares surround a creamy chocolate ganache center in this candy. I love the contrast of textures that is so satisfying.

For this confection you can use practically any combination of nuts or dried fruits and any type of chocolate. Making bark is a good way to use up valuable leftover chocolate.

These candy bars are loaded with the best that California has to offer. Toasted almonds, candied orange peel, and raisins are combined to make a delicious chunky candy bar.

The inspiration for this candy came in Paris, where I tasted a wonderful chocolate-lemon ganache at one of the best chocolate shops. Be sure to use freshly grated lemon zest for the best fresh lemon flavor.

This combination of two pure flavors is delicious. Sometimes I substitute toasted and skinned hazelnuts for the almonds.

Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.

Rocher is the name of a classic French candy made with almonds that has an irregular shape. I’ve added coconut to the mix, a variation often found in French chocolate shops.

Only two ingredients star in this simple candy, chocolate and hazelnuts, so use the best quality you can afford.

Toasted coconut covered with chocolate makes this delicious candy. I love the contrast of texture that the crisp toasted coconut provides.

These bite-size candies are terrific with after-dinner coffee.

Passion fruit has a sweet/tart flavor that is unique. It transports me to the tropics with every taste. It can be time-consuming to get the juice from passion fruit, so I recommend using frozen passion fruit concentrate, which can be found in some specialty markets or through some of the sources listed at the back of this book.

These scrumptious candies bring together three eminently compatible flavors: orange, hazelnut, and chocolate. For the best flavor, be sure to use homemade candied orange peel. These clusters are easy to make and always receive rave reviews.

Truffle cream is piped into foil, fluted-edge candy cups and chilled to form these delectable bite-size candies. Before they are eaten, the foil cups are peeled away, leaving a fluted design in the chocolate.

This is the ideal candy for peanut lovers!

It’s easy to grow lemon verbena in a pot inside or in the garden. The leaves themselves are bitter and unpleasant to eat, but when infused into cream, the sweet lemony flavor is a perfect pairing with white chocolate.

White chocolate and apricot complement each other perfectly. The addition of apricot brandy or Cointreau gives these truffles a special zip.