Hollywood Pastries

Chef David Rodriguez, the new pastry chef at the Hollywood Casino, stopped by to give us a taste of Hollywood!

 

• Hollywood Casino
• 1150 Casino Strip Resort Blvd.
• Robinsonville, MS
• 1-800-871-0711

 

Chocolate Bark

1 LB Chocolate (Dark or White)

10 Oz Nuts (Any type)

 

Procedures:

1. Place Chocolate in a microwave safe bowl and microwave on high for 35 seconds at a time until melted.
2. Be careful not to scorch the chocolate.
3. Once chocolate is melted. Add any fruits or nuts.
4. Pour onto a wax paper and spread out until about ¼ inch thick.
5. Allow to cool completely before breaking into pieces.

 

Chocolate Turtles

10 oz Soft caramel (Home-made or Store bought)

6 oz Toasted Pecans

1 Lb Chocolate (White or Dark)

 

Procedures:

1. Place Pecans into a cookie sheet and bake at 350f for 7 minutes. Let cool for 20 minutes.
2. Using the same cookie sheet, Covering with aluminum foil and spraying it with a nonstick cooking spray.
3. Arrange the pecans in cluster of 4 with each pecan pointing in a different direction (like turtle legs). You can use also pecan pieces!
4. Unwrap the caramels and place them in a microwave-safe bowl. If they are very stiff, add a spoonful of water so the final product will be softer. Microwave them until melted, stirring after every 30 seconds.
5. Allow the caramel to cool slightly, and then use a spoon to drop a spoonful of caramel over the pecan clusters. They are meant to be a rustic candy, so don’t worry about keeping the turtles round or about having some of the pecans poking through.
6. Melt chocolate chips in the microwave or over a double boiler. Spoon the melted chocolate over the caramel layer.
7.  Allow the turtle candies to set fully, either at room temperature or in the refrigerator for about 30 minutes. Stored refrigerated in an airtight container for up to a week, but bring them to room temperature before serving so the caramel can soften.( You may also leave them outside on a cool dry placed)

Chocolate Lollipop

1Lb Chocolate (Dark or White)

Lollipop Stick

Transfer sheet or Wax paper

Piping bag (Can use zip log bags)

 

Procedures:

1. Place Chocolate in a microwave safe bowl and microwave on high for 35 seconds at a time until melted.
2. Be careful not to scorch the chocolate.
3. Once Chocolate is melted pour in to a piping bag.
4. Pipe the chocolate into a wax paper or transfer sheet to a dollar coin size.
5. Set the stick in place by inserting them in middle of the circle, twist the stick just to make sure is set properly.
6. Set the lollipops aside to allow the chocolate to set. When set, simply pop out the lollipops.