Method

Combine cream, star anise, cardamon, cinnamon and peppercorns in a small heavy saucepan. Bring cream to a boil over medium heat. Remove saucepan from heat and let cream mixture rest 15 minutes. Do not turn off heat, but lower slightly, as cream will go back on stove in a few minutes. Finely grind bittersweet chocolate in a food processor, or grate using a box grater, and place in a glass or ceramic bowl bowl. Do not use a metal or plastic bowl. Return cream to heat and bring to a simmer, then remove from heat. Stir in cognac or brandy. Strain cream mixture through a fine sieve to remove whole spices from chocolate. Whisk until chocolate is melted and smooth. Pour chocolate into an 8 X 4- loaf pan lined with plastic wrap. Smooth top of chocolate using a rubber spatula. Chill uncovered until firm, about 4 hours. Loosen edges of chocolate with a sharp small knife and invert onto a cutting board. Remove plastic wrap and carefully cut chocolate into 40 squares. Place squares on a baking rack. Using a small sieve, dust chocolates with cocoa powder. Lift up each square chocolate with a fork and transfer to a decorative plate. Chill chocolates, covered loosely, until ready to serve, up to one week. Remove from refrigerator about one hour before serving.

Notes: Suggestion: If you wish to make candies without using hard liquor, substitute an excellent almond extract. Please note, almond extract does contain alcohol. If you wish to avoid alcohol, leave out this step.

Number of Servings: 40 pieces

Submitted by: JPWW ( See all of JPWW Recipes )

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