Chocolate covered garlic

1 servings

Ingredients

Quantity Ingredient
No Ingredients Found

Directions

Chocolate-covered garlic bonbons are for those with adventurous palates and a passion for garlic in any form. Light red wines such as merlot or chianti work well in this recipe, but whatever decent red wine you have on hand could be used instead. We have specified the brand of chocolate, as some do not melt well and make rather lumpy-looking bonbons... 24 medium-sized garlic cloves ½ c. (120 ml.) red wine ¼ (60 ml.) sugar 2-inch (5 cm.) piece of lemon rind, yellow part only 2 oz. (60 g.) bittersweet or semisweet Lindt or Baker's chocolate Peel the garlic cloves and remove the root end.

Discard any cloves that have brown spots or cut them away. Bring the garlic, wine, sugar and lemon rind to a simmer in a small, heavy noncorrodible saucepan. Reduce the heat, cover and cook over low heat for 25 to 30 minutes, stirring occasionally. Test the garlic for tenderness with the point of a sharp knife. Cool the garlic cloves on a plate covered with a piece of waxed paper. They will be very sticky. Melt the chocolate in a double boiler over medium heat.

Cover another plate with a piece of waxed paper. Stick a toothpick in a clove of garlic. Hold it over the edge of the pan, and with a small spoon, cover the clove lightly with the melted chocolate. Place the coated clove on the waxed paper to cool and harden. Coat the remaining cloves. [note from THE GARLIC BOOK] Store the chocolate-coated cloves in a covered container in a cool place. Do not refrigerate ot the chocolate will change color. These are best eaten within 24 to 48 hours.

Submitted By BILL JERNIGAN On 11-01-94

Related recipes