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1
For the turtle spiders: Preheat the oven to 325 degrees F. Spread the pecans evenly on a silicone mat on a baking sheet.
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2
Place in the oven and bake until toasted, 7 to 10 minutes.
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3
Combine the sugar, brown sugar, salt, cream, light corn syrup and butter in a small saucepan and stir constantly over low heat until the sugars dissolve.
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4
Add the baking soda, and increase the heat to medium-high, stirring constantly.
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5
Cook the caramel to 244 degrees F. Immediately dip the bottom of the hot pan in an ice bath to stop the cooking of the caramel.
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6
Add the vanilla and rum.
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7
Scoop the caramel over the toasted pecans so that the caramel is splotchy all over the nuts.
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8
Let cool to room temperature.
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9
For the coffee ganache: In a small saucepan over medium heat, caramelize the sugar to a dark amber.
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10
Heat the cream, fleur de sel, and ground espresso in the microwave until it's hot to the touch, 1 to 2 minutes.
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11
Carefully add the espresso cream to the cooked sugar and bring it back to a boil.
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12
Be very careful this point because the sugar will bubble up as soon as the cream comes in contact with the sugar.
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13
Just keep pouring the cream in slowly and stirring the entire time.
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14
Place the chocolate, honey, butter, and coffee liqueur in a large bowl.
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15
Strain the caramel over the chocolate.
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16
Let sit for 30 seconds, and then whisk to combine.
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17
Let stand at room temperature until the edges start to crystallize.
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18
For the pistachio ganache: In a small saucepan, bring the cream and light corn syrup to a boil.
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19
Place the butter, white chocolate, and pistachio compound in a small bowl.
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20
Pour the hot cream over the chocolate.
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Let stand for 10 seconds, and then whisk to combine.
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22
Fold in the chopped pistachios.
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23
Let stand at room temperature until the edges start to crystallize.
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24
Pipe into the other half of the chocolate shell dome.
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25
For the chocolate domes: Melt the coating chocolate and pour into the mold, let it sit for 30 seconds, and pour back out.
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26
Let it completely crystallize.
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27
Repeat with all the molds.
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28
Pipe the coffee ganache into the chocolate molds.
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29
Glue the 2 halves together with melted coating chocolate.
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30
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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31
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.
