-
1
For the caramel: Place the unopened can of condensed milk in a saucepan and cover with water.
-
2
Boil for 4 hours, keeping the water level constantly above the top of the can.
-
3
Remove from the pan and allow to cool for 30 minutes before opening.
-
4
Cool to room temperature (about 70 degrees).
-
5
For the coconut paste: Mix all of the ingredients together, stirring well using a wooden spoon.
-
6
Reserve half (for closing the holes later).
-
7
Roll the paste into 12 (1 1/2-inch) balls for the spider bodies and 12 (3/4-inch) balls for the spider heads.
-
8
Make a 3/4-inch hole in the center of the larger balls.
-
9
Place the condensed milk/caramel into a piping bag and fill the hole.
-
10
Seal the top by adding more coconut paste, enclosing the caramel.
-
11
To assemble: Line a baking sheet with parchment paper.
-
12
Melt 1 pound 13 ounces chocolate slowly in a double boiler to 100 degrees (slightly warmer than body temperature).
-
13
Add the caramel oil and stir gently.
-
14
Stir in the coconut, giving the chocolate a hairy appearance.
-
15
Enrobe the spider bodies and heads in the melted chocolate.
-
16
Join the head and body together before the chocolate sets.
-
17
Place on the prepared baking sheet and put in the refrigerator to set completely, about 10 minutes.
-
18
Melt the remaining 3 ounces chocolate and place into a piping bag.
-
19
Cut a hole in the point of the piping bag to the size of a number 2 piping tip.
-
20
Pipe 56 (1 1/2-inch) long and 24 (1-inch) long z-shaped spider legs onto the parchment.
-
21
Allow the legs to set at room temperature.
-
22
(Do not refrigerate or the legs will curl unnaturally.)
-
23
Remove the spiders from the refrigerator.
-
24
Using a dot of melted chocolate, attach the legs to the body, 4 long legs to the side of the body and 2 short legs to the front of the head.
-
25
Pipe chocolate stripes onto the body.
-
26
Pipe 2 eyes onto the head and, while wet, sprinkle edible gold sparkle onto the eyes.
-
27
Place 2 tablespoons Rasberry Coulis on the center of each plate to represent blood.
-
28
Serve the spiders on pools of Raspberry Coulis.
-
29
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
30
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
-
31
Heat the sugar and water in a small saucepan over medium heat.
-
32
Stir occasionally until the sugar dissolves completely, about 5 minutes.
-
33
Put the raspberries and the sugar syrup in a blender and puree, pulsing for 6 second intervals.
-
34
Strain the mixture through a fine mesh sieve to remove the seeds.
-
35
Stir in the lemon juice.
-
36
Cook's Note: This sauce keeps well, tightly covered in the refrigerator, for 4 to 5 days and freezes perfectly for several months.
