What kind of chocolate do you use to make chocolate roses?
Question by : What kind of chocolate do you use to make chocolate roses?
I’m wanting to make the roses by hand not molds. I read something about mixing chocolate and corn syrup to make “chocolate plastic” what is that and how do I make it?
Best answer:
Answer by Emu
Chocolate Rose Recipe:
10 ounces semi-sweet chocolate (coarsely chopped chunks of chocolate or chocolate chips)
1/3 cup light corn syrup
In a shallow bowl, melt the chocolate in microwave for 2 minutes; stir. Be careful so that the temperature does not exceed 100 degrees F. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
Add corn syrup to the chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula). Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
Pour mixture onto a waxed paper sheet and spread with the spatula until it’s about 1/2-inch thick; let it sit and stiffen, uncovered, for approximately 2 hours. When cool the chocolate will be the consistency of clay and you can form it in what shape you want.
Use at once or store in an airtight container at room temperature for up to 1 month.
_______________________________________________________________
Give your answer to this question below!
Categories: chocolate questions, chocolate recipes Tags: CHOCOLATE, kind, roses
How do I make chocolate truffle balls?
Question by rachel b: How do I make chocolate truffle balls?
I am needing to make chocolate truffles as a part of my wedding favors. I need a REALLY GOOD recipe and how to make them. Also, how long will they last? Can I put them in the freezer to make them last longer?
Best answer:
Answer by natale0624
This recipe makes about 24 truffles
INGREDIENTS:
1/2 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon light corn syrup
8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping
about 1/2 cup Dutch-process cocoa powder, sifted
PREPARATION:
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 8 ounces of the chopped chocolate, and gently swirl the pan.
Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, whisk slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
May be stored up to one week in an airtight container.
Know better? Leave your own answer in the comments!
Incoming search terms:
- primal chocolate balls
Categories: chocolate questions, chocolate recipes Tags: balls, CHOCOLATE, Truffle
Q&A: Any recipes for an awesome tasting chocolate cake?
Question by *genius*: Any recipes for an awesome tasting chocolate cake?
I need a really good recipe for a chocolate cake. I’m having a few friends over and I need a good cake recipe. If you give me a recipe please make sure you have tried it before please.
Best answer:
Answer by Patty1313
1 1/2 cups (3 sticks) unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
2 1/4 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1.Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
2.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
3.In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
4.Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
5.Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.
What do you think? Answer below!
Incoming search terms:
- primal chocolate muffins microwave
Categories: chocolate questions, chocolate recipes Tags: awesome, Cake, CHOCOLATE, Recipes, tasting
Chocolate Chip Cheese Ball
Yes!! Now people who are both chocolate and cheese fans can eat it all together, and it actually tastes….WONDERFUL! You can make it a dessert or a side dish, whatever fits your fancy. 
I am a firm believer that chocolate tastes good in just about everything and anything…don’t you agree?
Step 1
Check you fridge/pantry for the avalibility of these listed items and then gather together all the ingredients for this recipe, Chocolate Chip Cheese Ball:
•1 8-oz. pkg., softened
•½ cup butter, softened
•¼ tsp. vanilla
•¾ cup confectioner’s sugar
•2 T. brown sugar
•¾ cup miniature semisweet chocolate chips
•¾ cup finely chopped pecans
Step 2
In a large mixing bowl, beat the cream cheese, butter and vanilla until they are nice and fluffy. Then preceed to Step 3.
Step 3
Gradually add the sugars to the mixture; beat them until just combined – don’t over-do. Then stir in the chocolate chips. This is your secret ingredient!
Step 4
Cover your bowl and refrigerate for around 2 hours. Place mixture on a piece of plastic wrap then shape it into a ball. Refrigerate for at least one hour. It might be best to just go ahead and whip up and bake something else in the mean time!
Step 5
Just before serving, roll the whole ball in pecans (finely crushed pecans are the best to use for this recipe) until coated as much as possible. It is best to serve this cheese/chocolate ball with graham crackers or cracker/chip of your choice (you can use about anything).
Enjoy your Chocolate Chip Cheese Ball!
Written by racheltexas
Categories: chocolate articles, chocolate recipes Tags: Ball, cheese, Chip, CHOCOLATE
How to Make Chocolate Covered Popcorn
Chocolate and popcorn: who can resist the temptation of enjoying either of these great treats? When you combine chocolate and popcorn, you really can experience heaven on earth. Who needs those expensive pre-made chocolate covered popcorn baskets or tins when you can make your own at home? Here’s how:
Step 1: Pop the bag of popcorn in the microwave. Remove the popcorn from its bag and put in a large bowl.
Step2: Add salt to the bowl of popcorn. Melt the chocolate chips in the microwave. Once the chocolate chips are fully melted, pour the chocolate over the popcorn in the bowl.
Step3: Toss the popcorn in the bowl with two large wooden spoons to evenly distribute the chocolate and the salt.
Step4: Lay a sheet of wax paper over a baking sheet–or two baking sheets if you need! Use the spoons to place the popcorn on the wax paper.
Step5: Once all of the popcorn is on the baking sheet(s), place the baking sheet(s) into the refrigerator to let the chocolate set over the popcorn. When the chocolate looks hard enough, remove the baking sheet(s) from the refrigerator and serve.
Written by sherbert
Find More Making Chocolate Articles
Incoming search terms:
- how to make chocolate covered popcorn
- HOW TO MAKE YOUR OWN CHOCOLATE COVERED POPCORN
Categories: chocolate articles, chocolate recipes Tags: CHOCOLATE, covered, Popcorn
Chocolate Zucchini Cake
Chocolate Zucchini Cake
This cake is super moist and chocolaty and you can pretend its healthy with all the zucchini in it. This is another recipe from my mom, a cook who used what she had and always made it great.
Ingredients:
1/2 cup margarine or butter
1/2 cup vegetable oil
1 3/4 cup sugar
2 whole eggs
1 tsp. vanilla
1/2 cup sour milk (you can sour your own milk by adding 1/2 tsp. of vinegar to 1/2 of milk)
2 1/4 cup unsifted flour
4 Tbsp. cocoa
1/2 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves (powdered, not whole)
2 cups of finely diced zucchini (or shredded)
1/4 cup chocolate chips
Cream the margarine, oil and sugar together. Add the eggs, vanilla and the sour milk and beat it all with a mixer. Next, mix together all of the dry ingredients and add it to the creamed mixture and beat well with a mixer. Stir in the zucchini. Spoon the batter into a greased and floured 9x12x2 inch pan. Sprinkle the top with chocolate chips (You don’t have to do this, but it really does taste good and looks good too). Bake the cake at 325F degrees for forty to forty-five minutes, or until a toothpick or cake tester comes out clean and dry. You do not need to frost this cake as it is moist and very tender, but you can if you wish once it has cooled. It tastes good with chocolate or fudge frosting, but it is also good with cream cheese frosting. Usually, I don’t frost it. I just sprinkle the chocolate chips on the top.
Written by AnnieHintsala
Freelance writer, artist, teacher, mommy, harpy
Incoming search terms:
- primal zucchini cake
Categories: chocolate articles, chocolate recipes Tags: Cake, CHOCOLATE, Zucchini
Q&A: i need a really good tasting chocolate cake recipe read details below please?
Question by bball_plyr_11: i need a really good tasting chocolate cake recipe read details below please?
i don’t want dark chocolate though just regular and have it easy to make so in the end its very moist and good tasting
also would like a good chocolate frosting on top
please and thank you :]
Best answer:
Answer by TIGGA
Easy Chocolate Cake
(Scandinavian, medium dark)
Yield: 12 servings
Ingredients
1+¼ cup (170 g) all-purpose flour
2 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (200 g) sugar
1 tablespoon vanilla essence
½ cup (1.2 dl) milk or water
½ cup (1.2 dl) vegetable oil (flavorless)
2 eggs
Ingredients for frosting
2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
4. Add milk/water, vegetable oil and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).
Frosting
1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens, if needed in the fridge.
3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4. This cake should have room temperature when served.
Variations
1. You may substitute 1-2 tablespoons of cream with rum for the frosting.
2. You may cut the top of the cake to make a flat surface before adding the frosting.
3. If you are making it for someone’s birthday I would suggest doubling the recipe because this recipe makes for a short, thin cake (suggested by Cyrus, August 2008)
4. If you prefer a slightly sweeter frosting you may add a couple of teaspoons of honey to the frosting (suggested by Debbie Evans, August 2008)
Give your answer to this question below!
