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com Articles Feb 21, 2006, 10:55 Homemade Chocolate Making Sessions: Tips and Recipes
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Chocolate is µthe most¶ favorite ingredient used in making delectable desserts, ice-creams, soufflés, custards and all types of sweet dishes all over the world, and also one of the most popular gift items. It's also a great favorite among lovers, possibly because it is effective as an aphrodisiac ± which is just a long word to describe something that makes you feel like making love! Homemade Chocolate Making Sessions Wouldn't it be great if you could stir up some delicious chocolate recipes and pamper the sweet taste buds of your family in your own little kitchen?
Keep in mind a few guiding tips while you go about your homemade chocolate making sessions to prepare some great tasting chocolate recipes and candies! . For making homemade chocolate candies get hold of FDA approved food-grade plastic candy moulds. . Sugar is an important and most basic ingredient in all chocolate recipes especially while making chocolate candies. You must make sure that you use a new packet of sugar that while making chocolates at home that is without any trace of flour, salt or other kitchen ingredients. . Try and use unsalted butter for your chocolate recipes. The salt content in salted butter is difficult to ascertain and this can eventually spoil the taste of your chocolate dish. . While making chocolates particularly candies at home you will be essentially requiring a candy thermometer to keep a check on the temperature of the chocolate mixture as mentioned in the recipe while cooking perfect chocolate candies. So either you can clamp the thermometer to the side of the cooking pan or dip it into the cooking chocolate syrup occasionally to check the right temperature. Make sure that the bulb of the thermometer does not touch the sides of the pan. . If you live at higher altitudes then you must make some modifications in your chocolate recipes. For every 500feet above sea level you¶ve got to decrease your chocolate cooking temperature by 1 degree. . If a chocolate recipe calls for butter never substitute it with margarine. This enhances your cooking time substantially as water content of margarine is higher than butter. . You can add one tablespoon of shortening or coconut butter per cup of chocolate chips, when melting chocolate for dipping or coating. This will help the chocolate adhere uniformly and provide a shinier finish. Well the checklist of homemade chocolate making tips is endless. As they put it µpractice makes one perfect¶ so you can surely improvise after each chocolate making session to make tastier and yummier chocolates at home more often! Here are a couple of recipes that would allow you to do exactly that.
Ensure that the beans are laid out in a single layer. Add the melted and cooled chocolate. 1 teaspoonful of Vanilla Chocolate French Silk Pie Method: Cream the butter for 20 minutes. Add the sugar. Add the eggs one at a time. you can top the whole thing with unsweetened whipped cream and chocolate curls. Some people prefer milk chocolate. Put the coffee beans on a baking sheet covered with wax paper. Add the vanilla. preferably organic. peel and mash them in a mortar till it's become a smooth paste. 2 cups Granulated sugar 4 Eggs 4 Squares of bitter chocolate ± must be melted and cooled to room temperature before use. Adding other flavors is not recommended for this recipe. Ingredients: 1 Baked 10" pie shell 1lb Butter (substitutes not allowed) ± must be softened to room temperature before use. You'll be surprised at the ease with which you were able to cook up this marvelous little chocolate dessert item . Keep it in the refrigerator's chill tray all night for the filling to firm up and flavors to emerge and mellow. and not too far apart from each other.Here's how you can make a perfectly yummy French Silk Pie without too much effort within the comforts of your own kitchen at home. break out a piece and pop it into your mouth. and then cream for 20 more minutes. just before serving. at 400° Fahrenheit. or you can make your own at home. and beat the mixture for 5 minutes after each addition. and again beat for 5 minutes. because it destroys pure coffee-and-chocolate aroma of the final product. If they aren't already roasted. The amounts mentioned above will yield enough for six servings. you need to add milk to the dark and oily cocoa paste and also add sugar to taste. leaving the smooth. beat for 5 minutes. and pour the molten chocolate over it. After the beans have cooled down somewhat. They should be fully covered all over with the chocolate. Boil the liquid till most of the moisture has evaporated. Enjoy the applause as your friends and family are bowled over by your chocolate making skill! Here's another popular little chocolate recipe that you can try out at home. light brown texture of milk chocolate. Chocolate covered coffee treat Get yourself some top-quality. put the whole sheet in a freezer. So you'll need to roast cocoa treat berries. put them in the microwave and keep them there for about 15 Chocolate minutes. That's it! When they're frozen. in which case. The rest depends on what kind of chocolate you want for covering your espresso beans. coffee beans. If you want to. Now pour the whole thing into the baked pie shell. covered Now to make the chocolate paste you can use commercially available thick double coffee chocolate.
Allow mixture to harden slightly and scoop into balls (it may still be very sticky) or pipe into cups. Store your handmade chocolates in the refrigerator well wrapped in plastic for 1 week or freeze in freezer bags for 1-2 months.Handmade Chocolate Truffle Center Ingredients: 8 oz 250g Dark* Chocolate (chopped fine) Whipping cream *Click here if you want to substitute Milk or White Chocolate Recipe: 1. 3. 2.emulsified nuts and chocolate YUM Ingredients: 5 oz 8 oz 125 g 225 g Roasted Hazelnuts. A blender can produce too oily a product as the mixture gets warmed during the blending. Store your handmade Gianduja in refrigerator in a plastic tub for 1-2 months. Beat cream into the chocolate by hand or using a hand-held emulsion blender. Melt the chocolate in a double boiler or microwave until just melted but not warm. Or you can temper the mixture just exactly as you would chocolate and pour onto parchment paper to harden and when cool. Scrape spoon or melon-ball cutter across surface of mixture. 3. 6. A food processor works well for this. Remove the pan from the heat. 5. 4. Bring cream just to a boil in a heavy saucepan. 4.5cm) balls. 5. Beat until smooth and all chocolate is melted. Gianduja . Grind the nuts to the consistency of butter. Mix the melted chocolate into the nut paste until thoroughly combined. Chill in refrigerator until firm (approximately 1-3 hours). toasted and still warm . quickly press with fingertips into 1-inch (2. Remove from heat. Freeze well wrapped in plastic. Cashews or Almonds Dark or Milk Chocolate 1/3 cup 75mL Recipe: 1. 2. Praline (Nut Brittle) Center for Hand-made chocolates Ingredients: 1 cup 250 g Nuts blanched. cut into desired shapes for dipping in chocolate. Peanuts.
Store your hand-made chocolates in an airtight container immediately as the praline tends to get sticky if left at room temperature.shaking pan carefully to mix quickly. it can be broken into pieces and dipped in chocolate. 2. 4. 3. 6. Immediately remove from heat and put bottom of pan in cold water to stop cooking. When syrup boils stop stirring and boil until temperature reaches 320° . Brush down sugar crystals from around edge of pan during this time. Bring sugar and water to a boil stirring constantly to dissolve all sugar. Pour nuts and syrup onto parchment paper or oiled counter. When brittle has cooled.330°F (160° 165°C). spreading quickly with a spatula to make a thin layer.2/3 cup 150 mL 2 cups Recipe: 500 mL Water Sugar 1. Syrup will be a light caramel color. Add warm nuts . . 5.
Melt the chocolate and the butter in the microwave or in a bowl over a pot of simmering water Blend together the whole eggs and the sugar for 3 minutes. then place a chocolate truffle or candy in the middle of the batter and cover with more of the chocolate mixture Bake for 15 minutes at 375F degrees Chef¶s tips: Serve with a touch of whipped cream . 4. 3. 2. 5.Chocolate Molten Lava Cake Molten Chocolate Lava Cake Type of chocolate: Le Noir 61% Baking Bar Makes 8 servings Ingredients 4 ¼ oz Le Noir 61% Baking Bar (Valrhona Dark Chocolate) 8 ¼ oz butter 2 whole eggs 1/2 cup sugar 1/2 cup flour 8 chocolate truffles or ganache candies Preparation & Assembly 1. 6. (Be careful not to over-beat the eggs) Carefully stir the chocolate and butter into the frothy eggs then add the sifted flour. Line 2 inch molds with parchment paper (Or use non stick spray and dust with flour) Fill the molds halfway up with chocolate mixture.
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