Feb 15 2009

do u guys have any chocolate recipes?

8 responses so far

8 Responses to “do u guys have any chocolate recipes?”

1. # Jon 15 Feb 2009 at 2:37 am

   Homemade Chocolate

   Roast the cocoa beans in the oven or in a coffee roaster. The beans should be roasted between 5 and 35 minutes, at a temperature between 250 and 325 degrees Fahrenheit. Begin roasting the beans at the hottest temperature, gradually reducing the heat until the beans begin to crack. The cracking sound indicates the roasting is complete.

   Shell the cocoa beans by removing the husk (outer shell) from the nib (actual bean). This process can be time consuming, since the most effective way is by hand, and is easier if the beans are roasted properly.

   Grind the shelled beans until they become a fine chocolate liqueur. Some juicers work well for this process; otherwise it must be done by hand and can be rather messy.

   Add cocoa butter, sugar and milk, if you’d like. Every chocolate maker uses a different recipe, so this step allows for some experimenting. Start by adding very little milk and cocoa butter.

   Fold the chocolate continually upon itself. This is called conching, and the longer it is done, the oilier the chocolate finish will be. (The less it is done, the grittier the chocolate will turn out.) This may need to be done for hours for a smoother finish.

   Cool the chocolate to about 90 degrees Fahrenheit and pour it into the desired mold. Use a mold to make bars or other shapes.

   ==============

   Chocolate Biscuits

   1 tbsp. baking powder
   1/3 cup unsweetened cocoa
   1 cup white sugar
   2 cups flour
   3/4 cup milk
   1/4 tsp. salt
   1/3 cup shortening

   Put all of the dry ingredients into a bowl and mix well.
   Smash the shortening into the dry mix with your fork until the mixture is grainy looking.
   Add the milk and mix.
   Grease your cookie sheet with the butter.
   Form the dough into small balls with your hands, flatten them slightly and put them on your cookie sheet.
   Bake the biscuits at 350 degrees F for 30 minuets.
   Serve warm.

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   Quick And Easy Chocolate Ganache

   2 oz of butter salted or unsalted
   1/4 tsp of salt if unsalted butter is used
   4 oz of bittersweet chocolate
   1 tsp vanilla extract

   place butter in bowl and microwave for 20 seconds
   remove from microwave and stir until butter is melted
   microwave a few seconds more if necessary
   add broken up chocolate to butter and let it sit for at least one minute. Stir the chocolate into the butter. The chocolate will soften and blend into the butter given a little time.
   You may heat in the microwave in 5 second increments if necessary. Again, always give the chocolate time to melt.
   stir the vanilla extract into the chocolate
   Your Chocolate Ganache is done. Drizzle it over plain cake, cookies, croissants, or ice cream for a luscious chocolate gourmet treat.

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   References :

2. # Trixie Delighton 15 Feb 2009 at 3:22 am

   FUDGE!!! YUMMY, YUMMY FUDGE!

   Look on the back of Hershey's Cocoa cans. You might have to go through a few because they don't all have the same recipes. If they haven't "new and improved" it, it's the best fudge recipe ever!
   References :

3. # Chief Oon 15 Feb 2009 at 3:31 am

   I have 2 recipes to offer based on the idea of the origins of fudge. The first is a Scottish candy called a "Tablet"
   The second is an old family favorite from 5th generation Scottish Alabamians. As you may know in 1819 many Scotsmen settled in and around the southern coast of Florida and Alabama. It is interesting to note that Fudge was brought about by the addition of one key ingredient that was later discovered in the America's"cocoa".
   Tablet is an original Scottish confectionery. There are a number of variations on the recipe and the method. Some miss out stage 6 below, giving the tablet a smooth finish instead of the rough (and more authentic) texture and appearance.
   Ingredients:
   (Serves two)
   2 cups granulated sugar.
   one quarter cup butter.
   3½ tablespoons condensed milk.
   three quarters cup water.
   Method:
   1.Butter a platter.
   2. Place all the ingredients in a large saucepan and heat until the butter has melted and sugar has dissolved.
   3. Bring the mixture to the boil. It is important to stir continuously at this point so the mixture doesn't stick to the bottom of the pan.
   4. Bring the mixture to the soft boil stage. It is important to stir continuously at this point so the mixture doesn't stick to the bottom of the pan. Take the mixture down to simmer for approximately 10 minutes. The mixture should be thick and the color should have turned from white to caramel.
   5. Take the pan from the stove and place it cold water bath for about 5 minutes.
   6. After the 5 minutes beat the mixture really hard. At this point it will start to set.
   7. Before the mixture sets, use a wooden spoon to transfer it into the prepared tin. You will find it sets almost straight away.
   8. Before it has completely set, cut the tablet into bitesize pieces and leave it to cool and set hard for 5 minutes.
   9. Take the pieces from the tin and store them in an airtight container.
   "Homemade Fudge"
   Ingredients
   2 cups sugar, 2/3rd cup of half and half
   1/3 cup of cocoa, dash of salt
   2 tablespoons butter, 1 tablespoon vinegar
   1 teaspoon vanilla
   Directions:
   Combine cocoa,sugar,half&half,dash salt,
   2 tablespoons butter,and vinegar.
   Cook till soft ball stage. Remove from heat,
   add vanilla,place pot in cold water for rapid
   cooldown, while stirring constantly.
   Take care not to get any water in the candy.
   It may be that the water will get too warm,
   add ice to it if that is the case.
   Stir constantly till candy thickens
   and has nice sheen. Pour into cold,buttered,platter.
   Place in ice box till candy sets.
   Cut into squares and place in
   container lined with wax paper.
   References :

4. # Summer Loveon 15 Feb 2009 at 4:17 am

   This would be great for the heat .

   Chocolate Italian soda's

   Ingredients:
   3 tbs chocolate syrup
   3 tbs heavy cream
   Crushed ice
   Club soda or other sparkling water
   Preparation:
   Add syrup and cream to the bottom of a glass and mix well. Add crushed ice to nearly full, and then top off with club soda.
   References :

5. # bethon 15 Feb 2009 at 4:29 am

   Sweetheart Trifle
   1pkg (18 1/2 oz) chocolate cake mix
   1 pkg (10oz.) peanut butter chips
   4 1/4 c. cold milk, divided
   1/2 c. whipping cream
   1/4 t. vanilla extract
   2 pkg (5.9 oz each) instant chocolate pudding mix
   1 carton (12 oz) frozen whipped topping (thawed)
   4 Nestle Crunch Candy Bars (1.55 oz each)
   (I use crumbed Heath bit pieces)
   **Prepare cake mix according to package directions. pour the batter into a greased 13x9x2 inch baking pan. bake 350 degrees for 30-45 minutes, until done. cool on wire rack.
   in a heavy saucepan, combine chips, 1/4 cup milk and cream. cook and stir over low heat until chips are melted. remove from heat; stir in vanilla. cool to room temperature place the remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes.
   to assemble, crumble half of the cake into a 4 qt. trifle bowl or large bowl. layer with half of peanut butter sauce, pudding, whipped topping, and candy bars. repeat layers. cover and refrigerate for at least three hours before serving.

   Chocolate Cookie Sheet Cake
   2 c. flour
   2 c. sugar
   1/2 t. salt
   2 sticks oleo
   1 c. water
   3 T. cocoa
   2 eggs, well beaten
   1 t. soda
   1/2 c. buttermilk
   1 t. vanilla
   1 t. cinnomon (if desired)
   **sift flour, measure and re-sift wit sugar and salt. in a saucepan, put oleo, shortening, water and cocoa. bring to a boil and pour over flour and sugar mixture. in another bowl put eggs, soda, buttermilk, and vanilla.
   References :

6. # yz125311on 15 Feb 2009 at 4:57 am

   choclate tortilla treats for the easy minded
   take plain tortilla shell's cut them into strips and then deep frry them in canola oil till crunchy
   melt down your favorite choclate (mine is white)then toss the deep fryed strips in cinimon and sugar when all done tossing strips the choclate should be melted at this time you dip the strips half way in melted choclate and set on parchament paper let harden and enjoy i hope you like it my children love those
   References :

7. # awish82487on 15 Feb 2009 at 5:42 am

   How about chocolate covered fruit…

   Looks and tastes "fancy" as in the restaurants but super easy and definitely not as expensive to make.

   You can use strawberries, bananas, … or pretty much any fruit of your choice. Though orange slices may be more difficult though because it is important that the fruit is not wet or excessively moist on the outside before dipping into the chocolate. I have used orange slices and just as long as they are dried thoroughly with no "leaks" or excessive moisture on the outside so to speak, they should do fine.

   Double boiler
   Lg, etc foil (w/paper) candy cups (size depends on size of
   fruit)
   Toothpicks
   1 large Styrofoam slab (found in craft sections of stores)
   Plate, platter, etc
   bag(s) of sweet or semi sweet chocolate morsels (amount according to size or quantity of fruit)
   1 tablespoon Crisco shortening /1 bag morsels
   Fruit of your choice: Strawberries, bananas, blueberries, etc.

   Wash and COMPLETELY dry fruit with paper towels Make sure fruit is dry.

   Fill bottom part of double boiler with water and heat.

   In heated boiler, melt shortening first, then stir in chocolate morsels and continue stirring just until mixture is smooth with no lumps. Then remove from heat being careful not to overcook and burn the chocolate.

   Insert toothpick into fruit
   (For strawberries): Insert toothpick in middle of leafy part
   (For bananas): Peel and cut in half, insert toothpick in the
   thickest end

   Holding the toothpick end, carefully dip and swirl fruit in chocolate mixture until covered. For heavier fruits like bananas, hold a slotted spoon beneath to keep them from slipping off the toothpick

   Drizzle off excess chocolate then insert end of toothpick into the Styrofoam slab to cool.
   (For bananas): Since they are heavier and may "break" off the toothpick upside down within the Styrofoam , instead, spoon a dab of chocolate into a candy cub and immediately place banana into the candy cup.

   After chocolate on the fruit "toothpicked" on the Styrofoam slab is cool, spoon a bit of chocolate into paper foiled candy cups and place fruit in each cup. Place on plate or platter.
   Refrigerate if not eaten right away. (Since it is fresh fruit, it will keep only for the normal length of time under refrigeration depending on the fruit)
   References :

8. # Jennifer Ton 15 Feb 2009 at 6:12 am

   you should have a chocolatier. it's basically a chocolate party. yum. here are some chocolate recipes pulled together from numerous sites.
   References :
   http://www.fasteasyrecipe.com/recipes/chocolate

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