Dark Chocolate Wrapped Pastillas de Leche

Snuggling back down into a cushion, I paused for a moment and enjoy the buzz of anticipation, as Yahoo mailbox popped open and seeing a number of my Kulinarya mates, posting their blog d=for this month's entry.   Then I crack a mid-sized dark chocolate and popped one cube part into my mouth, savoring the velvety, smooth texture of the rich cocoa flavour of Tudor Gold 55% Dark Chocolate.  As it melted  deliciously in my mouth, I remembered it wasn't this good when I was a kid, then I said "Why not?"
When I was nine years old, right after our afternoon siesta (rest), though I usually pretended to be asleep so I could watch TV afterwards or go out and play on the street, we would watch Batibot.  It is a daily children's educational and cultural show, and it is were I learned how to make Pastillas De Leche even in my childhood.  But what really ran virtually  through my mind was how it was well  presented, in those days, I guess.   In olden days, in the towns of Bulacan and Quezon, women would wrap these  heavenly sweets in beautifully cut up papers, dangles something like a miniature lantern out of craft or Japanese paper, before it was sold in stores.  
Those times when craft scissors haven't been invented, primary colored Japanese papers were only available and the local chocolates that satisfied us were Goya cubes and Serg's Milk bars, and boys tease girls for fun.   But it was pretty stern at school, boys started to get crushes and boy oh boy, this story would get more cheesy.
A pretty smile now shows on my face, remembering how having crushes and making pastillas would wake you up really early.   I particularly remember this boy, who happened to be by classmate from Kindergarten up to Grade Six.   This thin and brown boy who happened to be always on the top of our class list, graduated with a Valedictorian title and lots of medals and ribbons strung to his graduation toga, while I only have one and oh a very pretty and sweetly-scented sampaguita lace.  He was charming, though not that amicable, maybe because he is a son of a teacher who also taught in the same school.  Most of my classmates would see him as a geek or nerd, but I don't, I find him sweet though quiet.   He has the most neat hand-writing, even though he was left-handed, he sew ever so neatly,  even taught me how to, since  my mom were not with us , and no one at home taught me.  I could still remember a lot from this guy, but of course we grew up, went to different schools and college, now he maybe off to a different country and might have a beautiful family already.  And here I am...married to a guy, not that he's less comparable to my then elem classmate, but the irony is they have the same first name, Danilo.   Oh yeah, they bought love Pastillas de Leche.
So there my ultimate cheesy love-story in a short minute.
That then is my inspiration for this month's Kulinarya challenge.

Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

But I made a few twists on the much coveted Filipino delicacy.   The original recipe calls for lemon rind, but I don't have a lemon, so I put a teaspoon of pure  lemon  extract.  Then I rolled it in the chocolate ground bits.
Then of course tried as I may, cut some Japanese paper, but this I think, I should have given more time, it's not as lacey and crafty as it was in the Batibot show, but that will do for now,  the goodness still lies on what's inside the wrapper, the Dark Chocolate-covered Pastillas De Leche.


Here is how to make it...

 Ingredients:

• 1 14oz can of condensed milk
• 2 cups powdered milk (I used Birch Tree full cream powdered)
• 1 tsp lemon pure extract
• grind Tudor Gold 55% Dark Chocolate

Procedure

1. Combine condensed milk, powdered milk, and lemon rind in a pan.
2. Cook over low heat, stirring until mixture forms into ball. Let cool.
3. Dust large cutting board with confectioner’s sugar.
4. Flatten milk mixture on cutting board with rolling pin until 1/2 inch thick.
5. Cut into 2-1/2″x1/2″ pieces.
6. Roll in slivered or ground chocolate.  This part was abit tricky, make sure the pastillas is already cool, and make sure the temp inside the room is also not hot, and chocolates are hard and cold.
7. Wrap each piece in the finely cut up ]Japanese paper or cellophane if you choose.