It’s National Chocolate Day! Scare Up Some Creepy Chocolate Spiders

  • By Kim
  • 28 October, 2013
  • Comments Off

willy-wonka-and-the-chocolate-factory_2

Forget about all those other food holidays. Shortcake, french fries, ice cream? Don’t need them. This is the one that matters; the one to rule them all. CHOCOLATE. Yeah, bitch.

Seriously, if there is a national food holiday I can get behind, it’s chocolate. Willy Wonka knew the alluring power of a chocolate bar. He could have hidden the golden ticket in anything, but he chose chocolate bars. He also knew that the best way to mix chocolate was by waterfall. Makes sense to me. If I had won a tour to the factory, I would have damn well ended up like poor Augustus Gloop.

Over the years, my taste in chocolate has developed. Back when I was a kid, it was milk chocolate only or GTFO. Now, I find milk chocolate to be too sweet and cloying. Semi-sweet is about as much as I can handle nowadays. I love dark chocolates, which I hated as a kid. There are also so many  flavorings and add-ons that the possibilities are endless. Since Halloween is this week, I decided to post a spooky chocolate recipe. Chocolate spiders fit the bill. I would encourage you to play around with the chocolates used in these recipes. Use whatever you like the best and even mix different chocolates.

Here’s the traditional recipe for chocolate haystack spiders – it’s a really fun recipe that is easy enough for kids to make.

choclatespider

Traditional chocolate spider

Chocolate Spider
From Food.com / Missy Wombat

Ingredients:
1 (100 g) packet of fried chow mein noodles, broken into small pieces
2 tablespoons peanut butter
200 g baking chocolate

Directions:
1. Microwave chocolate and peanut butter in a microwave safe mixing bowl for about 30 seconds on high.
2. If not melted and then microwave again in 5 second intervals.
3. Mix well until it is a smooth paste.
4. Add noodles and coat them well.
5. Spoon the mixture in dessertspoon sized blobs onto greaseproof paper or into patty papers.
6. Place in fridge until the chocolate sets.
7. You can also give these spiders eyes by sticking chocolate chips onto them.

 

I also found this pumped up version, which is made from several different kinds of chocolates! There’s bittersweet, semi-sweet and cocoa all up in here, plus salty pretzels and coconut, so it pretty much sounds like the best thing ever. Look how cute they are!

chocolatespiders2

Chocolate Spiders
From Joy of Baking.com / Stephanie Jaworski
Makes about 20-24 chocolate spiders.

Ingredients:

Chocolate Spiders:
4 ounces (115 grams) semi sweet or bittersweet chocolate, chopped
3 large (90 grams) egg whites
1/4 cup (25 grams) cocoa powder (regular or Dutch-processed)
3/4 cup (150 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/2 cups (220 grams) sweetened coconut(shredded or flaked)

Chocolate-covered pretzels:
Thin stick pretzels
3 ounces (90 grams) semi sweet chocolate

Candy eyes:
You can find candy eyes at cake decorating stores or you can use miniature chocolate chips, currants, or M&M’s®.

Directions:
Chocolate Coconut Macaroons: In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate. Set aside.
Meanwhile, in a large bowl, whisk together the egg whites, cocoa powder, sugar, salt, and vanilla extract. Stir in the coconut and melted chocolate, making sure the coconut is well coated. Cover and refrigerate for about one hour, or until firm.

Chocolate-Covered Pretzels: While the macaroon batter is chilling, melt 3 ounces (90 grams) of semi-sweet chocolate in a heatproof bowl, placed over a saucepan of simmering water. Remove from heat and dip stick pretzels into the chocolate and then place on a parchment-paper or wax-paper lined baking sheet. Let dry.

Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.

Remove the Chocolate Coconut Macaroon batter from the refrigerator and place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 minutes or just until the macaroons are shiny. Remove from oven and place on a wire rack to cool for a few minutes.

Assembling Chocolate Spiders: Take the warm Chocolate Coconut Macaroons and press two candy eyes and four chocolate pretzels into each side of the cookies for “legs”.

Willy Wonka and the Chocolate Factory image: Paramount Pictures

Chocolate haystack spiders from Mundoo, Flickr

Chocolate Coconut Macaroon Spiders from Stephanie Jaworski, JoyofBaking.com

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