1 cup semisweet chocolate, chips or pieces 2 tablespoons butter 1 egg 1 cup powdered sugar, sifted 1/2 teaspoon vanilla 1/2 cup flaked coconut 1/2 cup peanuts, chopped Dash salt Flaked coconut
a medium saucepan melt chocolate and butter over low heat, stirring
frequently. Remove from heat and allow to cool until lukewarm.
in egg until smooth and glossy. Add sifted powdered sugar, vanilla, and
salt; mix well. Stir in the 1/2 cup flaked coconut and chopped peanuts.
Chill mixture about 1 hour.
Form into 1 inch balls and roll in remaining flaked coconut. Place on a wax paper covered tray and chill for 3 hours until firm.
150 ml water 450 gms Granulated sugar 30 gms liquid glucose a few grains cirtric acid few drops essence, a few drops colour.
the sugar and water in a saucepan and dissolve the sugar over a low
heat constantly stirring. Bring the syrup to a boil and add liquid
glucose and citric acid. Allow to cool.
Wet the working table and
pour the syrup onto it and allow it to cool. When a skin starts
appearing around the edges collect the mixture with a spatula and work
on it in the figure 8. When the figure becomes white and firm knead it
with the hands till the dough is firm throughout. You can now add color
and essence as needed.
HOMEMADE CHOCOLATE RECIPES
This is the
basics for all the chocolate recipes. Break 2 kgs of chocolate slabs
into small pieces. Put the small pieces into a vessel and put in a
melting kettle. Set the temperature to 50 Degrees. Cocoa butter can also
be added if needed. (2-4 % of the chocolate by weight). Allow the
chocolate to melt stirring continuously. Once liquid put about 2/3rd of
the chocolate on a clean working surface. With a pallet knife mix and
spread the chocolate in order to smoothen and cool the chocolate. Now
bring down the temperature to 27-28 Degrees. Put the chocolate from the
slab back into the vessel and heat the mixture at 30 Degrees. The result
is tempered chocolate. The moulds to put the chocolate in should be
absolutely dry. Fill the tempered chocolate in the mould at ideal
working temperature. Scrape of excess chocolate with a pallet knife.
Released the trapped bubbles by vibrating the mould. Turn the mould
upside down and shake to let excess chocolate run down. Scrape the
topside clean. Now put the mould in the refrigerator at 10 Degrees.
Leave for some time till the chocolate shell comes out easily. Now put
the filling. Cover with warm tempered chocolate. Cool for 15-20 minutes.
You can now remove and pack the chocolates. Speed in making chocolate
is essential. Never leave the chocolate in refrigerator for too long.
Chocolate centers for enrobed chocolate recipe
heart of the chocolate is its center filling. These chocolate recipes
do not require a mould. There are many types of center fillings that can
be used. A few of chocolate recipes are given below.
Cashew nuts and almonds are broken into small pieces and roasted to a light brown color. They are cooled and used as a center.
A very popular filling made by caramelizing sugar and adding almonds and cashew nuts.
have a small shelf life as they attract germs very soon. But are good
combinations with chocolate. They should be thoroughly washed and dried
before using. Another variation with raisins is soaking the raisins in
rum for about 3 hours and then using them.
Cherries are also a good combination with chocolate
is prepared from cashew nuts or almonds and condensed milk to make a
paste or soft center. Color and essence are added to this.
A sugar based semi soft filling is used as chocolate center.
Excellent semi soft centers normally enrobed with chocolate and coated with cocoa powder etc. A host of flavors may be added.
Preheat oven to 175 degrees F. Place almond bark in a cast iron skillet and place in preheated oven. Turn off the heat.
Allow bark to melt for 15-20 minutes. Remove from oven and add crumbled Hershey bars and chocolate chips. Mix well.
in nuts and drop by spoonfuls onto ungreased cookie sheet. Chill in
refrigerator for 30 minutes or let stand overnight to set.
Rocky Road Bites
8-ounce milk chocolate bars, broken 3 cups mini marshmallows 3/4 cup nuts, coarsely chopped
1. In a medium saucepan, slowly melt milk chocolate over low heat, stirring constantly. Remove from heat.
2. Stir in marshmallows and chopped nuts. Drop by teaspoonfuls on waxed paper lined tray. Chill until firm.
This can also be made as squares by simply placing mixture into
buttered pan before chilling, and then cutting into squares.
You could also substitute chocolate chips for the chocolate bars in this
recipe. I sometimes use whatever I have on hand. Desperation calls for
drastic action at times, if you know what I mean.:)
- If you want
to get really creative, you can throw in some raisins, dried fruit,
coconut, whatever you are craving at the time. You can hardly go wrong
Chocolate Pretzel Rings
48 pretzel rings or mini twists 1 (8 ounce) package milk chocolate kisses 1/4 cup M&M's
the pretzels on greased baking sheets; place a chocolate kiss in the
center of each ring. Bake at 275 degrees F for 2-3 minutes or until
chocolate is softened. Remove from the oven. Place an M&M on each,
pressing down slightly so chocolate fills the ring. Refrigerate for 5-10
minutes or until chocolate is firm. Store at room
1. Prepare brownies according to package directions. Cool on wire rack.
2. Prepare mousse mix according to package directions, except do not
chill after beating.
3. Using a toothpick, poke some holes into brownies. Brush with the
liqueur, if you like. Coarsely crumble and place half of the brownies in
a 3-1/2- to 5-quart glass serving bowl.
4. Spread half the mousse over brownies in bowl. Spread half the whipped
topping over mousse. Sprinkle with half the toffee and half the nuts.
5. Repeat layers with remaining ingredients. Cover and chill in
refrigerator for at least 4 hours or up to 24 hours. Makes 12 to 15
1 pkg. (12 oz.) semisweet chocolate pieces (2 cups)
1 c. crunchy peanut butter
1 c. dark raisins
1 c. salted or unsalted peanuts
Cover 2 baking sheets with wax paper and set aside. Melt chocolate with
in the top of double boiler over hot (not boiling) water. Stir in raisins
and peanuts and remove from heat. Drop by the spoonful onto prepared baking sheets.
Chill until firm.
Cover tightly and store in a cool place.
6-8 slices thick cut, best-quality bacon
12 ounces semisweet chocolate chips
4 ounces white chocolate, melted, optional for garnish
Preheat the oven to 375F.
Place the bacon on a baking sheet lined with parchment paper.
Bake in the oven, until bacon is cooked to your liking. 15 minutes for soft bacon, 20 minutes for crispy bacon.
Let bacon cool on the parchment paper for 5 minutes then transfer to a plate lined with paper towels.
Meanwhile set up a double boiler.
Heat a large saucepan filled with water over high heat until boiling.
Reduce heat to a simmer.
Set a heat-proof bowl over the simmering water.
Add the chocolate chips and stir with a fork until smooth and completely melted.
Cover another baking sheet with parchment paper.
Using tongs, carefully dip the bacon into the melted chocolate turning to coat all sides in chocolate.
Transfer to the clean sheet of waiting parchment paper.
Repeat with remaining slices of bacon.
Drizzle with the white chocolate, if desired.
Refrigerate until chocolate is hard.
Once cool, enjoy!
Chocolate Divinity Kisses
2 1/2 C. granulated sugar
1/4 t. salt
1/2 C. light corn syrup
1/3 C. water
2 egg whites
1 t. vanilla extract
2 oz. baking chocolate, melted
3/4 C. chopped walnuts
48 milk chocolate kisses (8 oz. pkg.), unwrapped
Combine sugar, salt, corn syrup and water in a 2-quart saucepan. Cook over
medium heat, stirring constantly, until sugar dissolves and mixture boils.
Continue cooking, without stirring, to 260F or until a small amount of
syrup dropped into cold water separates into threads which feel hard but not
brittle (soft crack stage).
When sugar reaches 246F, beat egg whites in large mixer bowl until stiff
peaks form. When syrup reaches soft crack stage, gradually pour in a thin
stream into egg whites, beating at high speed on mixer. Add vanilla and beat
until candy begins to hold its shape.
Quickly blend in baking chocolate; stir in nuts. Quickly drop from teaspoon
onto wax paper-covered baking sheet. (Divinity should be about the size of
walnuts.) Gently press a milk chocolate kiss on top of each piece.
Chocolate Peppermint Wafers
3 bars (6-ounce box) NESTL TOLL HOUSE Premier White Baking Bars , broken into pieces 12 (about 1/3 cup) coarsely crushed unwrapped hard peppermint candies 1 cup (6 ounces) NESTL TOLL HOUSE Semi-Sweet Chocolate Morsels 1 tablespoon vegetable shortening
LINE 8-inch-square baking pan with foil.
MICROWAVE baking bars in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second
intervals, stirring until smooth. Stir in candy. Thinly spread prepared baking pan. Refrigerate for 10 minutes or until firm.
REMOVE foil from candy; break into bite-size pieces. Line baking sheets with waxed paper.
LINE baking sheets with waxed
MICROWAVE morsels and vegetable shortening in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
DIP candy pieces 3/4 of the way into melted chocolate; shake off excess. Place on prepared baking sheets. Refrigerate until ready to serve.
NOTE: To crush candies, place in heavy-duty resealable plastic food storage bag; close. Crush with rolling pin or mallet.
Makes about 3 dozen candies.
I hope you like the collection here
this is all i have tried at home soo its awesome experience i had making at and uploading it here