Posts tagged "Made"

How do you make Hand Made Chocolate?

Question by Cheergale01: How do you make Hand Made Chocolate?
Is it possible?

Best answer:

Answer by Luke Wood
Well its really really hard!!!!!!!!

Here are the chocolate manufacturers and chocolate makers that have a section on recipes. Lots of great ideas for ways to use your favorite chocolate.

Askinosie Chocolate

Barry Callebaut

Belcolade

Cacao Barry

Chocolates El Rey

Felchlin Switzerland

Guittard Chocolate Company

ScharffenBerger

Taza Chocolate

TCHO

Valrhona Chocolat

For more chocolate recipes, you simply have to put something like “chocolate recipes for candy making” in your favorite search engine. You’ll find a whole world of recipes out there.

For those new to chocolate work – The following chocolate recipes for filling chocolates and bonbons are quick and simple to make. Use them as a platform to make your own handmade chocolates. Enjoy!

Handmade Chocolate Truffle Center

Ingredients:

8 oz 250g Dark* Chocolate (chopped fine)

1/3 cup 75mL Whipping cream

*Click here if you want to substitute Milk or White Chocolate

Recipe:

Bring cream just to a boil in a heavy saucepan. Remove from heat.
Beat cream into the chocolate by hand or using a hand-held emulsion blender. Beat until smooth and all chocolate is melted.
Chill in refrigerator until firm (approximately 1-3 hours).
Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Freeze well wrapped in plastic.
Store your handmade chocolates in the refrigerator well wrapped in plastic for 1 week or freeze in freezer bags for 1-2 months.

Gianduja – emulsified nuts and chocolate YUM

Ingredients:

5 oz 125 g Roasted Hazelnuts, Peanuts, Cashews or Almonds

8 oz 225 g Dark or Milk Chocolate

Recipe:

Grind the nuts to the consistency of butter. A food processor works well for this. A blender can produce too oily a product as the mixture gets warmed during the blending.
Melt the chocolate in a double boiler or microwave until just melted but not warm. Remove the pan from the heat.
Mix the melted chocolate into the nut paste until thoroughly combined.
Allow mixture to harden slightly and scoop into balls (it may still be very sticky) or pipe into cups.
Or you can temper the mixture just exactly as you would chocolate and pour onto parchment paper to harden and when cool, cut into desired shapes for dipping in chocolate.
Store your handmade Gianduja in refrigerator in a plastic tub for 1-2 months.

Praline (Nut Brittle) Center for Hand-made chocolates

Ingredients:

1 cup 250 g Nuts blanched, toasted and still warm

2/3 cup 150 mL Water

2 cups 500 mL Sugar

Recipe:

Bring sugar and water to a boil stirring constantly to dissolve all sugar. Brush down sugar crystals from around edge of pan during this time.
When syrup boils stop stirring and boil until temperature reaches 320° – 330°F (160° – 165°C). Syrup will be a light caramel color.
Immediately remove from heat and put bottom of pan in cold water to stop cooking. Add warm nuts – shaking pan carefully to mix quickly.
Pour nuts and syrup onto parchment paper or oiled counter, spreading quickly with a spatula to make a thin layer.
When brittle has cooled, it can be broken into pieces and dipped in chocolate.
Store your hand-made chocolates in an airtight container immediately as the praline tends to get sticky if left at room temperature.

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Posted by Chocoholic - January 10, 2013 at 1:47 pm

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how can i make “brownie” cake which is cake made of choclate served with hot liquid choclate ‘yammmmmy’ ?

Question by sandy moon: how can i make “brownie” cake which is cake made of choclate served with hot liquid choclate ‘yammmmmy’ ?

Best answer:

Answer by Muah!

6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Butter for Ramekins

How to Make It:

Preheat oven to 350°F
1. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
Voilà!

Tips:

You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way!

In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.

In terms of baking time… well, it depends on how runny you want it! I like it with a super-liquid-oozing center — so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking.
If you don’t like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can’t go wrong!

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Posted by Chocoholic - December 8, 2012 at 2:00 pm

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Chocolate and Cocoa Recipes By Miss Parloa and Home Made Candy Recipes By Mrs. Janet McKenzie Hill

Chocolate and Cocoa Recipes By Miss Parloa and Home Made Candy Recipes By Mrs. Janet McKenzie Hill

Chocolate and Cocoa Recipes By Miss Parloa and Home Made Candy Recipes By Mrs. Janet McKenzie Hill

“The people who make constant use of chocolate are the ones who enjoy the most steady health, and are the least subject to a multitude of little ailments which destroy the comfort of life…” (from the introductory chapter, “Cocoa and Chocolate”)

Compiled for complimentary distribution by chocolate maker Walter Baker & Co., Ltd. in 1909, Chocolate and Cocoa Recipes By Miss Parloa and Home Made Candy Recipes By Mrs. Janet McKenzie Hill gives detailed instructions for creating 139 Victorian Era chocolate delicacies ranging from the simplest hot breakfast cocoa to the most extravagant desserts and elegant party dishes and delights. A must-own collectible volume for lovers of chocolate, vintage cook books and American Victoriana alike!

List Price: $ 11.95

Price:

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Posted by Chocoholic - May 7, 2012 at 9:24 am

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How is chocolate made

Do you know how a simple cacao bean can turn into a pure yummy chocolate treat? Well this video, will provide you all the education you needed about how to make chocolate.

You will see how chocolate molds are being made. You will surely enjoy how they do it and how chocolate can run inside the molds.

Also by watching this, you will see the different machines being used to have that delicious chocolate designs reached the market. You will know how fast they can make chocolate using technology and easy it is for them to make chocolate.

So be entertained and learn more about how is chocolate made.

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Posted by Nikita Gould - November 29, 2011 at 1:59 pm

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Has anyone made chocolate clay roses for cakes?

Question by Frances M: Has anyone made chocolate clay roses for cakes?
I want to make some chocolate clay roses to decorate my special cakes. I learned about this in a chocolate course I took it was 40 lessons online http://www.painlesscooking.com/the-chocolate-touch.html Has anyone done this and how has it turned out and do you have any tips on shaping the roses?

Best answer:

Answer by Syed Flower
http://whatscookingamerica.net/Candy/ChocolateRoses.htm
http://www.ehow.com/how_4672607_make-chocolate-roses.html
check these two websites…..

thankssssssss

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Posted by Chocoholic - September 5, 2011 at 5:04 pm

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