Chocolate Pudding

Chocolate Pudding

Ingredients
1/2 litre milk
25 gm. cooking chocolate
60 gm. butter
3 eggs
3 teaspoons cornflour
100 gm. sugar
300 ml. water (2 cups)

Method
Place grid in cooker body and pour in 2 cups water.
Cover separator tightly and place on grid. Close lid. Place cooker on maximum heat.
Bring to full cooking pressure. Reduce to medium heat and cook for 20 minutes. Allow
cooker to cool gradually and open. Chill pudding and serve.

Chocolate Pudding

Preparation:
Boil milk and let it cool. Make a sauce of chocolate,sugar, cornflour and handful of water
in double boiler. Add sauce to milk. Stir well. Beat eggs and add gradually. Grease
separator with butter and pour mixture into it.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Chocolate Souffle

Chocolate Souffle

Ingredients
125 gms. amul butter
125 gms. chocolate, chopped
100 gms. almonds
4 eggs, separated
125 gms. caster sugar, icing sugar

Method

Chocolate Souffle

Melt the butter and chocolate in the microwave oven or in the top of a double boiler over
simmering water, stirring occasionally.
Stir in the almonds.
Beat the egg yolks and sugar and stir in the chocolate mixture.
Whisk egg whites until stiff and fold into mixture.
Spoon the mixture into 12 muffin pan hollows, up to the top.
Bake for 15 mins. at 180 C.
Set it aside to cool.

Chocolate Souffle

Dust it with icing sugar.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Instant Chocolate Burfi

Instant Chocolate Burfi

Ingredients
maida - 1 cup
sugar 2 cups
ghee - 1 cup
milk - 1 cup
milk powder - 4 tablespoons
cocoa powder - 2 tablespoons
finely chopped cashew, almods, pista, raisins put together 1/2 cup


Method
Place a thick kadai on the heat.To this directly add all ingredients i.e., maida, sugar, milk,
milk powder, cocoa powder and ghee and mix well together.
Keep stirring continuously for around 18 to 20 minutes when the mixture starts leaving the
sides.

Instant Chocolate Burfi

It forms into a thick round mould by about 20 minutes time and you start getting a good
aroma.
Now add the chopped nuts and rainis and mix well.
Remove from heat and pour on a greased plate and cut into desires shapes.
Allow to cool and it forms into burfi shapes.
This is instant and can be done withint 25 minutes time.
There is no need of any preparation required.

Chocolate

Chocolate

This is chocolate. I gathered some information about what you want, then write an article because I thought it was a good choice. Most people in the world as much chocolate this article is devoted to "People who are in love with chocolate."

"Chocolate", a word when we hear the words of our mouth wet. It consists of cocoa. It is cultivated in South and Central America for at least three millennia. Many people in this world loves chocolate. Chocolates are popular with people of all ages in the same way, especially in children. Chocolate is one of the most delicious desserts in the world. It 'used in many deserts also add flavor.

Types of chocolate can be distinguished, pure unsweetened chocolate contains primarily cocoa solids in different parts. Types of bitter chocolate, raw, dark, white chocolate ... ... .. Dark chocolate is very popular with them, because it is used in many foods, drinks, as I said before. It 'also known as chocolate cake, contains 35% cocoa solid pure, and is a great source of gallic acid.

solid chocolate contains 75% cocoa aw, so it contains many minerals and vitamins. It is considered one of the most nutritious chocolate. It is a rich source of energy and healthy fats.

There are many negative effects as well as good and bad health. Possible effects on basic research such as cancer, brain stimulator, cough and diarrhea activities. An aphrodisiac effect is yet to be proven. Dark chocolate appears to help prevent heart disease. The negative effect of chocolate is toxic to many animals because of insufficient capacity to metabolize bromine. Studies have shown the black chocolate can reduce cholesterol in adults.

Chocolate

Each year the "World of Chocolate" is celebrated on September 4. It 'the first time celebrated in 2003, and now events are held each year. Daily self-selected, because it is the birth date of the foundation of the world of chocolate a day. '4 And in September chocolates sold in the world than at Christmas. People share the chocolate between the needy children and their relatives and friends in the form of a series of chocolate or chocolate baskets, which are decorated with beautiful flowers, ribbons, etc.

Grammy Chocolate Cookies

Grammy Chocolate Cookies

This recipe is not fancy, but it makes awesome cookies. Name, such as the Grammy of chocolate chip cookies recipe offers a classic and simple. I shared with my colleagues and do not need to be humble as I offered them cookies around. I'm sure my skills baking cookies. I had to share, because otherwise I would eat too many myself.

Chocolate chip cookies Grammy

(Adapted from Martha Stewart cookies)

* 2 cups flour and 2 tablespoons

* Powder 3 / 4 cup unsweetened cocoa

* 1 c. teaspoon baking soda

* Salt 1 / 2 cup Tea

* 1 1 / 4 cup unsalted butter, at room temperature

Sugar 2 cups

2 eggs

* 2 teaspoons vanilla extract

* Turbinado sugar (or unsweetened coconut flakes), moving

Cream butter and sugar until light and fluffy. Add eggs and vanilla and beat until well blended. Sift flour, cocoa powder, baking soda and salt into butter mixture. With a wooden spoon until the mixture all the flour is incorporated. Refrigerate dough until firm, about 1 hour.

Grammy Chocolate Cookies

Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll each ball in turbinado sugar (or coconut if using) and place on baking sheets lined with parchment paper about 1 1 / 2 inches. Cook until Thurs, 7 to 10 minutes. Cool for 1 minute on the plate, then transfer cookies to cool completely on wire rack. Cookies can be stored in an airtight container at room temperature for 1 week.

I prefer cookies rolled in coconut, but like other children.

Both children and I can vote for this recipe 5 stars. My husband was not interested, but it's his loss and our gain.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Chocolate Cake

Ingredients

Cooking spray

1 / 2 cup granulated sugar

1 / 2 cup packed dark brown sugar

Water 3 / 4 cup

1 tablespoon instant coffee granules or 2 tablespoons instant coffee

2 / 3 cup Dutch process or unsweetened cocoa

Tsp salt 1 / 4

2 ounces semisweet chocolate, chopped

2 ounces bittersweet chocolate, chopped

2 tablespoons Kahlua (coffee liqueur)

3 large egg yolks

1 / 3 cup cake flour term (such as swan's down)

6 large egg whites (at room temperature)

1 / 4 teaspoon cream of tartar

1 / 3 cup granulated sugar

C. 1 tablespoons sugar

Cup raspberries 1 / 4 (optional)

Chocolate curls (optional)

Preparation

Preheat oven to 300 degrees.

Primer 9-inch spring form pan with cooking spray. Busy.

Mix 1 / 2 cup granulated sugar, 1 / 2 cup brown sugar, water and coffee in a large pot, mix well and bring to boil. Remove from heat, add cocoa, salt and chocolate, stirring with a whisk until chocolate melts. Add the egg yolks and Kahlúa. Add flour and let cool to room temperature. Set aside.

Whisk the egg whites and cream of tartar at high speed mixer until stiff. Add 1 / 3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks. Egg mixture gently sometimes a quarter of white chocolate mixture, repeat with the remaining egg mixture white, one quarter at a time. Spoon into prepared pan. Bake at 300 degrees for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on a wire rack. Remove the sides of the pan, sift the icing sugar on the cake. Garnish with raspberries and chocolate curls, if desired.

chocolate cakes

chocolate cakes

chocolate cakes

Sweet Chocolate Sauce

Sweet Chocolate Sauce

1 stick of butter

12 oz evaporated milk

¾ cup sugar

2 ounces German chocolate

3.5 oz milk chocolate

1 egg

Vanilla ½ c. Tea

Stirring constantly bring to a boil over medium heat in a medium saucepan

Reduce to low and continue stirring gently

Bake for 12 minutes, whisking and scraping the sides of the pan-European

Remove from heat

Transfer to a glass jar for storage

Store in a refrigerator

1 liter of culture

Jack Attack


* Thai Take Away

* Egg Rolls

* Dharma Soda

* Baked Bananas with Ice Cream Tillamook Oregon sweet cherry and chocolate sauce

Doctors are still eating exotic food, so we made plans to make sushi - but after we were both up at 6:00 and work until 17:00 ... We found much more useful to pick up some take away Thai and remember Jack trip to Thailand where he was his amazing results!
The lighthouse is the same name of the Dharma Initiative station in Iceland, a proposal that Jacob was to manipulate the DI. While Iceland off the station built when the island was the station of the island helped people find their way there - something Jacob himself was suspected, perhaps both.

Sweet Chocolate Sauce

You know 108 ° to Desmond! It is relevant as it was by pressing the button every 108 minutes, and brought them all here (supposedly) not enter all their numbers on time. Not to mention that the plane disappeared, and in the words of Jacob, "have to find your way ...", and Faraday's mother told him last season," The island is not finished with you yet. "

Linus was the first name on the wheel light ... but both Benjamin and his father came to the island via di. Another sign that Jacob was manipulating DI all the time as well?, Benjamin Or become a candidate after having joined forces with the enemy? Is that a mirror shows a reflection of what is in front of her, I guess the mirror is a projection of the exact spot where so is placed, and therefore, the figures representing the intersection of how candidates are find their way to Iceland. Why did Jacob have to "see" something that is Ben, a person who was already on the island? Where was Jacob suggests that the telescope, Jack used to break the mirror?

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Cocoa and Chocolate

Cocoa and Chocolate

Chocolate Sweet Sauce

Heavenly Chocolate Cake

Heavenly Chocolate Cake

Chocolate Cake 5

Chocolate Cookie Cup Pies

Chocolate Cookie Cup Pies

 These cakes are very personal treatment summer. They are easy to do like cookies. You can also use store bought cookie dough, so they are in a minute. You only need to press the milk mix muffins, bake, and meet them when they are cold sorbet of your choice and top with whipped cream and chocolate shavings. Simple, but elegant. They say that simplicity is the ultimate sophistication and I am inclined to accept. It would be really easy to do cookie cups, and advance in case you need a last minute desserts.

Cup Cakes Chocolate Cookies Recipe

6-7 cups biscuit ago

Sugar 1 / 2 cup

Butter 1 / 4 cup

1 cup flour

1 egg yolk

2 tablespoons chocolate chips

1 tablespoon milk

Baking soda 1 / 4 teaspoon

Tsp salt 1 / 8

Filling:

Sorbet of your choice

chocolate chips

Chocolate Cookie Cup Pies

Preheat oven to 375 and spray muffin tins with cooking spray 7. Beat butter and sugar. Melt chocolate in microwave at 15 second intervals, stirring after each time. Stir chocolate, milk and eggs into the sugar mixture. In a bowl, combine flour, baking soda and salt. Gradually add flour mixture to butter mixture and whisk until smooth.

Place 2 tablespoons batter into each muffin tin and smooth the inside of the box until abou 1 / 4 inch thick throughout. Bake for 12-15 minutes or until cookies are done. If the cut is kind of swollen, just use the back of a spoon to press into the muffin tin.

Cups of fresh cookies on baking sheets for 5 minutes and remove them in a grid. Fill with sorbet and top with whipped cream and shaved chocolate after completely cooled.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Banana Oatmeal Muffins

Banana Oatmeal Muffins

I love bananas as a fruit, but I do not like foods like banana-flavored yogurts, smoothies, etc., but the other day at a PTA bake sale I tried a banana muffins someone had done (they look so delicious) and was pleasantly surprised when I made a mental note to look up recipes online and try to make some banana muffins for us. Also wanted to use some of my oatmeal in the cupboard, and if this recipe was the thing.

I made some changes in the ingredients as follows.

Banana and Oatmeal Muffins

Ingredients

2 cups flour

1 teaspoon baking powder

1 / 2 teaspoon baking soda

1 teaspoon cinnamon

1 cup oats

3 tablespoons honey

2 eggs

3 / 4 of cream (only because I had no yogurt)

Banana Oatmeal Muffins

100g butter, softened

2 ripe bananas, mashed

Follow the recipe site, the only thing different was I did not sift the flour.

Personally, I loved these muffins as an alternative to breakfast my usual toast. Husband and son if A. Self did have 1 or 2 with her milk for breakfast. I think next time I make these I will make some additional changes could experiment with different fruits, nuts and / or nuts.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Chocolate Chip Brownies

Chocolate Chip Brownies

I made these chocolate brownies last Friday, the anniversary of my husband, the recipe used is the booklet that came with my bread, brownie, but I had all the ingredients listed below I made some changes.

Chocolate Brownies Chip

1 cup butter, softened

1 cup brown sugar

2 eggs

2 1 / 2 cups flour

1 teaspoon baking powder

Chocolate chips (I used half chocolate bar and cut into small pieces)

Chocolate Brownie

Cream butter and sugar. Add eggs and mix. Combine flour and baking powder. Gradually add dry ingredients to butter mixture. Stir in chocolate chips.

Line pan with parchment paper and grease the divisor brownie. Pour into the prepared pan and spread. Divider press the dough and bake in preheated oven for about 35 minutes, check with a skewer to see if they are cooked, remove from oven. Cool on wire rack.



See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Chocolate Peanut Butter Ripple

Chocolate Peanut Butter Ripple

Chocolate Pasta
55g unsweetened chocolate *

120 g unsalted butter

1 teaspoon vanilla extract

¼ teaspoon salt

150g raw sugar

1 egg

150g sifted flour

Preheat oven to 170C and line two trays with parchment paper.

Melt chocolate in microwave or double boiler and let cool slightly.

Cream butter, add vanilla, salt and sugar and beat well. Beat the egg and then the melted chocolate. Reduce the mixer speed and gradually add the flour until just set. About half the dough and set aside a couple of bowls of cereal.

Peanut Butter Pasta

30 g unsalted butter

¼ cup smooth peanut butter

100 g brown sugar

2 tablespoons flour

Cream the butter with the peanut butter until smooth. Whisk the sugar and mix well. Add flour and mix until just combined.
Maida said to fall only rounded teaspoons chocolate dishes, covered with peanut butter and butter and then another layer of chocolate. There was no way the cement paste that fell anywhere, so use your fingers to shape it into something more or less circular and flat. The first batch of chocolate dough makes 30 cookies promised, so the peanut butter and paste the rest of the chocolate fashion in newspapers, unprepared, whether and cut each into 30 pieces, even for s to ensure that all those who work in the final. While Maida suggested that flatten slightly at the end of the process with a fork dipped in sugar, which were the overthrow of the towers of the mass, so that each layer flat - it was soft.

Chocolate Peanut Butter Ripple

Bake 15 minutes, no more - crisp as they cool, Maida as promised. But they were far from being the "very thin, candylike crackers" to "manage [d] carefully - is fragile," as described. Not at all thin and crispy around the edges. And the concentric circles, as shown were far from reality.
* I had some unsweetened chocolate Trader Joe's house, which was never the case before going to the United States in April and brought him back. Probably 70 percent used or did not have to. I knew a bit of curiosity - like taking a bite of bitter Droste, even for those who love chocolate, dark enough to put hair on your chest.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Pasta Ice Cream Cake

Think back to when you were little and your mom made a cake, brownies or cookies. What was the best by the mother to do these things? The dough or batter! What is there to lick every drop of dough on a spoon? When no one is watching, and I'm in the kitchen, I still do! I love when my mom would make cookies and my brothers and I just happened to meander into the kitchen around the time of the dough was made to "get something to drink." When she was not looking, we would catch some of what was in that bowl. This is the best. I'm on [rised it did not beat us with the cooking utensil as close every time we did. Anywho ... this ice cream cake batter cake batter flavor. It is so wonderful. I had to share the ice with a few games of different people, because if I did not, I would have plastered it all by myself. The recipe says you can use any cake mix.

Oh, the possibilities! I thought red velvet funfetti, the food of the devil, and tons of others. There are so many options here. Forget the cheese whiz-get crazy with the cake batter!

Cake batter ice cream
Source: Everybody Secret Recipes Cookbook room

1 cup whole milk, cold

3 / 4 cup sugar

2 c cream, cold

1 t vanilla

2 / 3 C white cake mix

Place your ice cream maker freezer bowl in the freezer. Whisk the milk and sugar until sugar is dissolved. Add sugar and vanilla. Mix well. Add cake mix. When I did, I actually added some of the cream mixture to cake mix and whip together until smooth. So I added to the cake mix took the rest of the creamy mixture. I think there will be a better way to avoid lumps are formed after the addition of cake mix. 2 cents.

Add the mixture to a bowl and freeze the freezer according to the instructions of your ice cream maker. I have mine for about 30 minutes left. Pour into a bowl and let it continue to freeze until ready to eat, what they eat.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Chocolate Velvet Ice Cream

Oh, how I would get a better picture of this ice cream. You know those little spots of chocolate, chocolate Baskin-Robbins' Mint Chip? This ice cream is part of this course. Grains of all types of chocolate makes the best ice cream. This was a wonderful recipe for homemade ice cream, and I'm going to do it again and again.

Chocolate Velvet Ice Cream

Source: Global Ward Cookbook: secret recipes

2 / 3 C sugar

1 / 3 C unsweetened cocoa powder

3 egg yolks, beaten

2 2 / 3 C cream

1 / 3 C chocolate chips

Add sugar and cocoa in a bowl. Add egg yolks and beat until smooth. Add the cream a little at a time. Be sure to mix well after each addition. Place the ice cream mixture in the refrigerator to cool. At this point, if you have a carton of ice cream, put it in the freezer so it is new too.

Place chocolate chips in a food processor or blender and blend until they are oh so nice corners. Can you add the chocolate chips right? Of course! But you will not get the little magical places there.

Add chocolate chips and cream. Pour the mixture into your ice cream maker and ice cream following the instructions of the manufacturer of your ice cream maker.

Mines were still soft when I took it out, but after freezing for a few more hours, it was perfect. And, oh, it was great! We had company over when I did that, and I think the lady there about karate cut me in my Adam's apple, since it was a plan. She could barely keep his paws off it! I can not say I blame him. It was wonderful. If you do not have ice cream maker, you should have one! There is nothing like homemade ice cream on a hot summer afternoon in Las Vegas.

Benefits Of Chocolate

Why is dark chocolate healthy?

The chocolate is plant-based, which means it contains many health benefits of dark vegetables. These benefits of flavonoids, which act as antioxidants. Antioxidants protect the body from aging caused by free radicals, which can cause damage leading to heart disease. Dark chocolate contains lots of antioxidants (nearly 8 times the number found in strawberries). Flavonoids also help relax blood pressure through nitric oxide production, and the balance of certain hormones in the body.

Note: Keep track of the longevity and anti-aging to my weekly newsletter.

Health Benefits Of Chocolate Black Heart: 
Dark chocolate is good for your heart. A small bar on a daily basis can help keep your heart and your cardiovascular system works. Two health benefits of dark chocolate heart are:

* Lowering blood pressure: Studies have shown that consumption of a small black bar of chocolate every day can reduce blood pressure in people with high blood pressure.

* Reduce cholesterol: Dark chocolate has also been shown to reduce LDL (bad cholesterol) by almost 10 percent.

Other benefits of dark chocolate:

Chocolate also offers advantages in addition to protecting your heart:

* You have good taste

* Stimulates production of endorphins, which gives a feeling of pleasure

* Contains serotonin, which acts as an antidepressant

* It contains substances theobromine, caffeine and other stimulants that are stimulants

The chocolate does not have much fat?

Here's some good news - some of the fat in chocolate does not affect your cholesterol levels. Chocolate, fat is oleic acid 3.1, stearic acid and 3.1 palmitic 01.03:

* Oleic acid is a monounsaturated fat that is also healthy in the olive oil.

* Stearic acid is a saturated fat, but research shows has a neutral effect on cholesterol.

* The palmitic acid is a saturated fat, which increases the cholesterol and the risk of heart disease.

This means that only one third of the fat in chocolate is bad for you black.


Chocolate Tip 1 - Balance the calories:

This information does not mean you should eat a pound of chocolate a day. Chocolate is always a high-calorie, high fat food. Most studies used does not exceed 100 grams, or about 3.5 ounces of black chocolate a day to get benefits.

A bar of dark chocolate contains about 400 calories. If you eat half bar of chocolate a day, you have to balance the 200 calories by eating less of something else. Cut the second candy or snacks and replace them with chocolate to keep your total calories as well.

Tip 2 Chocolate - Chocolate Flavor:

Chocolate is a food complex in more than 300 compounds and chemicals in each bite. Really enjoy and appreciate chocolate, take the time to try it. Professional chocolate tasters have developed a system for the tasting of chocolate, which contains the evaluation of appearance, smell, touch and taste of each piece.


chocolate-based Tip 3 - Go black chocolate:

Dark chocolate has more antioxidants than milk or white chocolate. These other two chocolates, you can not make health claims. Dark chocolate has 65 percent or more cocoa content.

Council chocolate 4 - Skip the Nougat:

You should look for pure dark chocolate or dark chocolate and nuts, orange peel or other flavorings. Avoid anything with caramel, nougat, or other fillings. These fillings are just adding sugar and fat, which removes many of the benefits you get from eating chocolate.

Chocolate Tip 5 - Avoid Milk

It may taste good, but some studies show that washing down a glass of milk chocolate could prevent the antioxidants being used, or the body.




See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Chocolate Mint Brownies

Chocolate Mint Brownies

Chocolate Mint Brownies Double

Ingredients

1 cup white sugar

Butter * 1 / 2 cup softened

* 1 (16 ounces) chocolate syrup

* 4 eggs

* 1 vanilla extract

* 1 / 2 teaspoon salt

1 cup all-purpose flour

* 2 1 / 2 cups powdered sugar

Butter * 1 / 2 cup melted

3 tablespoons creme de menthe liqueur

* 1 cup chocolate chips semi-sweet

* 6 tablespoons butter

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch.

In a second large bowl, combine 1 cup white sugar and butter 1 / 2 cup until smooth. Whisk the eggs one at a time, then stir in vanilla and chocolate syrup. Mix salt and flour, mix the batter just until blended. Spread batter evenly in prepared pan.

3rd Bake for 25 minutes in preheated oven, until brownies begin to pull away from sides of pan. Let cool.

4. In a medium bowl, combine 1 / 2 cup melted butter and powdered sugar until smooth. Add the creme de menthe liqueur. Spread the cooled brownies and let cool completely.

5. Combine chocolate chips and remaining butter in a microwaveable dish. Heat in microwave for 1 minute, stir, continue to heat at 30 second intervals, stirring once, until melted and smooth. Spread on top and cookies. Let cool completely before cutting into 2 inch squares.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

White Chocolate Mousse

 Ingredients

White Chocolate Mousse

8 ounces imported white chocolate, chopped

1 3 / 4 cup whipping cream

4 tablespoons light corn syrup

3 ounces semisweet chocolate (or bittersweet), chopped

Directions

Stir white chocolate, 1 / 4 cup cream and 2 tablespoons of syrup to a saucepan over very low heat until the chocolates is melted and smooth.

Pour into a bowl and let cool.

Whip cream 3 / 4 cup with an electric mixer until stiff.

Stir white chocolate cream in lots of 2.

Divide the mousse into 4 ramekins.

Cover and refrigerate until firm, about 4 hours.

Can be prepared up to 2 days before.

Bring remaining 6 tablespoons of cream and 2 tablespoons corn syrup to boil in heavy saucepan over high heat.

White Chocolate Mousse

Reduce heat to low, add or semisweet dark chocolate and stir until melted and smooth.

Cool to room temperature. Pour the sauce over each foam sufficient to cover completely.

Garnish with mint leaves, leaves chocolate or chocolate curls, if desired. Serve with berries or raspberries or strawberries.

Serve with a dollop of chocolate mousse.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Molded Chocolates

Beautiful, basic molded chocolates surprisingly easy to create a house! We will show you how!

Chocolate Selection

There are two types of chocolate can be used in stamping: coating of frosting and candy.

Coverage is of high quality chocolate. Black chocolate coating contains cocoa liquor, sugar, cocoa butter and vanilla. This type of chocolate known best by far, but is expensive and difficult to work because it requires nerve.

Chocolate confectionery coating is not true, although it may contain cocoa liquor. Confectionery coating contains vegetable fats instead of cocoa butter, making it much more stable, but it has different rich and complex flavors of high quality chocolate. Confectionery coating is great to use when you make candy with the children. It also comes in a rainbow of colors and flavors of chocolate and more.

Essential Equipment

Most candy molds are plastic and are relatively inexpensive, so you can store a variety of shapes and sizes for different occasions. If you make chocolate lollipops, do not forget to buy lollipop sticks, too. For the chocolate-colored, will have small brushes and food dyes soluble in fat, which is available at craft stores and cookware shops. Finally, you need a knife or metal spatula to smooth compensation and scrape the excess chocolate after pouring into the mold.

How to melt chocolate
When melting chocolate or candy coating, there are a couple of Major League bans. Do not allow water or other liquid in contact with it, or "grab". And it is not too hot. The excess heat and the reason for distinguishing the chocolate, which makes the system unusable.

You can check the temperature of the chocolate by dabbing a small amount of it on your lips or inside of your wrist. It should be warm, not hot.

Coverage of chocolate and some brands of couverture chocolate discs come in small simple fusion. If you use a large block of chocolate, cut into small pieces so that the uniform background. The best way is on a cutting board with a serrated knife.

To melt chocolate or confectionery coating:

* In the microwave: This is a very simple way to melt the chocolate, put it in the microwave in a bowl, and once the product is its high power, stirring every 10 seconds each time, until it is completely dissolved.

* In a slow cooking: slow cooker, set on low heat, melt the chocolate and ideal to keep it at ideal temperature when you're working. You just need to stir occasionally and keep an eye on it to make sure it is not too hot. If it is not too hot, turn off the slow cooker, remove the add and mix in a couple of copies of unmelted chocolate to cool it quickly.

* In a double boiler: This method lets you control the higher the temperature, and is better for high-quality chocolate. Set up your bathroom with a small amount of water - the water should not touch the top pot - and reheat over medium-low. Melt the chocolate, stirring occasionally, until mixture is smooth, remove from heat.

Once the chocolate is melted and smooth, it can clean and dry spoon plastic plastic bottles. Set bottles in a bowl of hot water to keep the right temperature while you work. Be sure to dry the bottle well before using chocolate.

Colorful molds

A complex multi-color candy, buy different colors of the layer of caramel and some small brushes for food security. Paint one color at a time on the surface of the mold and allowed to harden before moving to the next color. Once each color has set, fill the mold with the color you like chocolate.

For advanced chocolate: you can buy online pure cocoa butter or in specialty food stores. Gently melt the cocoa butter as you would chocolate. Tint it with fat-soluble paint and mold. Colored cocoa butter can also be added to the melted white chocolate and hardened. Cocoa butter is very expensive so use sparingly.

Fill the molds

* Fill each mold slowly with a squeeze bottle, spoon, or by pouring chocolate into a measuring cup.

* Using a palette knife or spatula, scrape the excess chocolate into a clean bowl, can be gently warmed and reused.

* When the back of the mold is smooth and uniform, gentle pressure on the tray of chocolates on the kitchen table to pop the bubbles.

* If you make lollipops, insert sticks, turning gently so they are completely coated with chocolate.

* To harden chocolate quickly, place it in the freezer for a few minutes.

* When the chocolate is firm enough to exit from the mold, invert the mold everything clean towel and squeeze very gently release the chocolate.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

WHITE HOT CHOCOLATE

Ingredients

white hot chocolate

 2 ounces milk chocolate, for garnish

12 ounces high quality white chocolate, coarsely chopped

6c whole milk

2 c. cream

1 tsp. pure vanilla extract

peppermint sticks, for garnish

whipped cream and garnish

Directions

white hot chocolate

(Be sure to use a high-quality white chocolate to ensure the best flavor, such as chips, chocolate Barry Callebaut white baking bars or white chocolate baking pieces Schokinag)

Using a vegetable peeler, shave milk chocolate into curls, set aside.

Place the white chocolate in the medium heatproof bowl, set aside.

Place milk and cream in a medium saucepan over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour the mixture over white chocolate.

When the chocolate begins to melt, mix well. Add vanilla. Continue whisking until a light foam.

Serve immediately, garnished with peppermint sticks, whipped cream and chocolate curls.

Makes 8 cups

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

BANANA CHOCOLATE Chunk Protein

BANANA CHOCOLATE Chunk Protein

 CHOCOLATE Chunk Protein Banana

Ingredients

3 bananas

6 eggs

4 tablespoons cocoa / hot chocolate powder

2 1 / 2 c. tablespoons peanut butter (cream or pieces)

4 1 / 2 cup milk

3 tablespoons evaporated milk and milk powder

Directions

Pour the milk into the blender, add 3 eggs and mix.

Add 2 tablespoons of cocoa powder and mix.

Add 2 bananas and 3 tablespoons of evaporated milk and mix.

Add 2 tablespoons of cocoa powder, 3 eggs and mix.

Add bananas remaining 2 1 / 2 c. tablespoons of peanut butter, creamy or crunchy, whatever suites your taste, and mix.

This shake is for bodybuilders and athletes to couch potatoes.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

FRENCH HOT CHOCOLATE MILK

FRENCH HOT CHOCOLATE MILK

Hot Chocolate Milk French

1 / 4 c. milk chocolate chips

2 c. soup. corn syrup, light

2 tbsp. water

1 / 4 cup tea. vanilla

1 / 2 cream

2 C. milk

Chips in double boiler heat corn syrup and water over low heat, stirring constantly, until mixture is smooth. Add vanilla and cool. Whip cream until stiff and gradually add the chocolate cool. Continue beating until the mounds are formed when the mixture is passed from the spoon. Refrigerate until ready to serve. Heat the milk, but do not boil. Fill half of the mixture of 4 cups of cream and pour the hot milk into each. Stir and serve immediately.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

HOT CHOCOLATE MILK

HOT CHOCOLATE MILK

3 c. Tea. sugar

1 tsp. cocoa

3 / 4 c. milk

Mix sugar and cocoa in saucepan. Add milk and stir until hot. Pour mixture into glass and add marshmallows, if desired. Makes 1 cup.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Milk Chocolate

milk chocolate

chocolate Milk contains chocolate liquor, cocoa butter, vanilla, milk solids and lecithin. Milk chocolate must contain chocolate liquor 10%, 3.7% fat milk solids and 12%. It contains less chocolate liquor, chocolate and are therefore not as pronounced aroma of chocolate.

The quality of milk chocolate varies from brand to brand European brands generally better. The best brands contain a higher percentage of cocoa liquor. Look for brands that contain pure ingredients and no artificial flavors. Milk chocolate contains general European condensed milk, while chocolate milk contains a blend of U.S. milk and the United Kingdom and sugar. It should be soft on the palate of fat in the mouth.

Consumed mainly by hand, like a bar of chocolate, but is used in some of the desserts, pastries and confectionery. It is very sensitive to heat, due to its high sugar content. Do not substitute milk chocolate for recipes that use chocolate semi-sweet or bitter.

Milk chocolate will keep for up to one year if stored in a cool, dry place.

chocolate milk

Note: The best way to choose which brand of chocolate to use in a recipe, the taste, the taste of chocolate does not change after cooking. A good quality chocolate has a delicious chocolate fragrance and a polished appearance and flawless. The taste should have no traces of chemicals and should be smooth and velvety, not grainy or too oily in the mouth.

I like most is a trademark of Cadbury. Other popular brands are Callebaut, Nestle, Valrhona, Baker, Lindt, Droste, just to name a few.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Dark Chocolate Espresso "Donut" With Chocolate Ganache Glaze Gold Covered Espresso Beans And Raspberries With Whipped Cream

Ganache

This is a deep, dark chocolate cake glazed with bittersweet chocolate ganache, raspberry whipped pipelines cream icing and sprinkled with chopped espresso coffee beans coated in chocolate rolled in edible gold dust. It is a decadent, uber-chocolate cake that is both bitter and luxurious.

Chocolate cake:

1 / 2 cup whole wheat pastry

1 / 2 cup unbleached all-purpose flour

1 / 2 cup unsweetened cocoa powder

1 cup of sugar from molasses

1 teaspoon baking powder

1 / 2 cup teaspoon cinnamon

1 / 2 teaspoon baking soda

1 / 2 teaspoon sea salt

1 cup strong coffee prepared black

4 oz dark chocolate, finely chopped

Soya cream 1 / 4 cup (I had on hand), but milk or sour milk would be nice

6 ounces butter

1 tablespoon instant coffee powder coffee

1 vanilla extract

2 eggs

For the chocolate ganache:

10 oz dark chocolate

12 ounces cream

A butter

For the whipped cream (optional):

1 / 2 cup heavy cream

2 oz raspberry puree

1 1 / 2 c. tablespoons sugar

1 gram of powdered gelatin

red gel food coloring (optional)

For decorative trim:

Chocolate coffee beans, cut, rolled

Edible gold powder (available in other nycake.com or cooking supply store online)

Preheat oven to 325 degrees. Butter bread and line 9 "x13" with parchment paper. Melt chocolate and butter over heat the brewed coffee. Add cream or soy milk, vanilla extract and coffee powder and mix. Set aside. Sift together remaining dry ingredients and place in a bowl. Add lightly beaten eggs and wet ingredients and mix until smooth.

Pour into prepared pan and bake for 20-25 minutes until a toothpick / cake tester comes out clean only. Do not overcook! Let cool on rack baking. After 10 minutes, remove from pan and cool completely on wire rack. When cool, cut out six circles with big six small circles before like the "donut hole." I used a "cutter circle to the outer circle and a 3 / 4" 3 1 / 2 cut on the inside.

Prepare the ganache. Chop the bittersweet chocolate finely and place in a bowl. Heat cream to boiling and immediately pour the chopped chocolate. Let stand for one minute, then stir until the ganache is combined. Add butter and stir. Pour the ganache on the "donuts" with a spoon or ladle and draw on the sides. I told them lying twice to a softer finish. Let cool and harden in the refrigerator.

Meanwhile, prepare the raspberry mousse. It's easy to make your own raspberry puree and whipped cream. Bring frozen raspberries and sugar to a boil. The raspberries are liquefied. Force through a sieve with the back of a spoon. Dissolve gelatin into the puree and let stand for several minutes. Gelatin whipped cream will be much more stable work. Then heated in the microwave for a few seconds and let cool. Whip the cream until soft peaks form. Add the raspberry puree into the cooled cream and whisk until firm. I added a drop of gel food coloring to enhance the color.

Once the ganache is confirmed that channels the raspberry whipped cream in a decorative pattern on the cake ganache glazed donuts. Since Valentine's Day approaches, which channels a pattern resembling heart.

For a luxurious look, I cut the chocolate espresso beans covered, wrapped in edible gold dust and sprinkled on the whipped cream. A little of this dust goes a long way.

For a less frilly "feminine" cake, I omitted the pink icing and wine to the next. I was really pleased with the effect of coffee or espresso powder, which was like bling * for my donut.

This recipe makes six cakes, donuts, with many remains of snack cakes. In fact, I warmed cake pieces in the microwave the next day and it was quite tender and delicious reheated. It tasted like a cake dish (without oozing part).

Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake