Rather than buying Valentines Day candy, how about melting chocolate this year for your Valentines Day candy? The key to melting chocolate for Valentines Day, Easter candy, chocolate lollipops, or any homemade chocolates is melting chocolate to a precise temperature, called chocolate tempering. http://www.WebCookingClasses.com/valentines-day-ideas Distributed by Tubemogul.
Chef Bibby Gignilliat of Parties That Cook, the nation's premier corporate team building events and cooking class party company, demonstrates how to melt chocolate. For more recipes and information, please visit: www.PartiesThatCook.com
Next time you have a recipe that calls for chocolate and butter to be melted together, here is a foolproof method.
For more like this visit: www.legourmet.tv Distributed by Tubemogul.
you can use an almond as a source of fuel and you can cook on it. this video shows you how to boil water and melt chocolate!
a great boy scout trick!
Cocoa can actually be good for you...it's a shame all the other stuff they pile into chocolate isn't. Also, did you know the act of melting chocolate in one's mouth produces an increase in brain activity and heart rate that is more intense than that associated with passionate kissing?
After you're through melting chocolate for Valentines Day candy, start thinking about a romantic Valentines dessert. The secrets of egg custard will enable you to make creme brulee or zabaglione, a romantic valentines day dessert. http://www.WebCookingClasses.com/valentines-day-ideas Distributed by Tubemogul.
http://www.beverlyhillshotel.com - Jean-Francois Suteau, Executive Pastry Chef at The Beverly Hills Hotel, shows how to make a smooth, chocolate ganache recipe.
By slowly melting chocolate and combining with rich cream, you create the ultimate ganache velvety texture with a glossy sheen to use as a glaze for cakes, truffle filling or as the perfect cupcake frosting recipe.
This easy to execute how to tip is a simple way to add a little panache to your ganache.
Watching your diet? Looking for a low fat dessert option? Give these Brownies a try!
½ cup chocolate, melted 125 mL
1 cup Astro Original Balkan Style 0% Plain yogourt 250 mL
½ cup sugar 125 mL
¾ cup flour 187.5 mL
½ cup cocoa powder 125 mL
¼ tsp baking soda 1.25 mL
½ cup water 125 mL
Preheat oven to 350°F (180°C).
In a large bowl, mix melted chocolate, Astro Original Balkan Style 0% Plain yogourt and sugar until combined.
Sift flour, cocoa powder and baking soda into chocolate mixture and stir until just combined.
Add water and stir until mixture comes together. Pour into a parchment lined 8×8” pan.
Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Cool completely and cut into bite sized squares.
Come and learn how to make my Marshmallow Pretzel Chocolate bark and Cookies and Cream Chocolate bark.
What's up family?
Happy New Years and Merry Christmas
Marshmallow Pretzel Chocolate Bark
3-4 squares Almond bark
1)Line baking pan with parchment paper.
2) Melt almond bark for 1 minute.
3) Add pretzels to pan.
4) Spread melted chocolate over pretzels.
5) Add caramel pieces and marshmallow while chocolate is hot.
Cookies 'n Cream Chocolate bark
3 squares Almond bark
5 Cookies (Oreo)
1) Melt chocolate for 1 minute or less.
2) Add pretzels, whole or broken pieces.
3) Break cookies in medium to small pieces.
4) Pour white chocolate over pretzels and spread evenly.
4a) Pour melted chocolate over white chocolate.
5) Add cookies and cream to chocolate while warm.
Let cool on counter for an hour. Then place in fridge for 2-3 hours.
Cook Yourself Thin Season: 1 Melting chocolate is not as simple as throwing it over some heat. Harry Eastwood demonstrates the correct way to prepare melted chocolate.
Nina Wanat, founder of and chocolatier at BonBonBar, says that melting chocolate doesn't have to be a chore, slaving over the double boiler. Use God-given tools such as the microwave.
Alice Medrich, also known as the First Lady of Chocolate and author of Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, ditches the double boiler for this superior method of melting chocolate.
Missing that chewy caramel with chocolate and peanut overtones and a hint of vanilla ?
Scrumptious "suitable for all diets" alternative to regular store bought candy bars.
1 Cup Rice Syrup
1 Tsp Vanilla
2 Tablespoons Smooth Peanut Butter
4 Cups Rice Crispies
1 Cup Chopped Almonds (or Pecans, Walnuts, Brazils)
200 grams Dark Chocolate Chips
1 Cup Smooth Peanut Butter
1. Melt Chocolate and 1 Cup of Peanut Butter in glass bowl
2. Bring rice syrup to boil, stir in vanilla and 2 tablespoons peanut butter and whisk until smooth
3. Add Rice Crispies and chopped nuts, mix well.
4. Sprinkle half of rice crispy nut mixture into a glass dish and flatten with a flat base bowl or clean moistened hands (12" wide, 1.5 inch deep)
5. Whisk the chocolate and peanut butter and pour into the dish, spread evenly
6. Add the remaining rice cirspy nut mixture evenly over the chocolate
7. Pat down with flat base bowl
or clean hands and refrigerate to set.
Original Recipe by Andy Cunningham of Green Cuisine, Victoria, BC, Canada
Check out their recipe book - visit www.greencuisine.com
ALLERGY INFORMATION: Contains peanuts and any other nuts you may use. Ensure you check with the person for their nut allergies.
Parchment paper cones, also known as cornets, are an extremely helpful pastry kitchen "tool" that are wonderfully easy to make! Filled with melted chocolate to adorn candies or royal icing to embellish cookies—your decorating possibilities are endless!
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2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 1/3 c. (22 tbs.) salted butter, softened
2/3 c. shortening ( I like Crisco)
6 oz. unsweetened chocolate, melted and cooled to room temp.
2 tsp. vanilla extract
1/4-1/2 c. heavy/whipping cream, light cream, half and half, or whole milk
2 lbs. (8 c.) powdered sugar
1-4 tbs. corn syrup
Notes for the video:
Some people use parchment paper to line the bottoms of their pans, but I've always used wax paper. This cake for some reason ALWAYS sticks to the bottom, right in the middle, no matter how well I grease the pans. The wax paper keeps this from happening.
You really don't need to sift to make this cake soft or fluffy, but I tend to have lumps from either the flour, or the cocoa powder, sometimes even the sugar.
I LOVE those candy bottles, I currently use them for corn syrup, oil, and vinegar, no drips, they're wonderful! And yes of course, they are all labelled so there's no confusion :D
I've used coffee in place of the boiling water with some REALLY delicious results. I recommend a flavored coffee, something that would complement the chocolate. And actually, the hot liquid part is why I like to do it by hand, sometimes I'll use a mixer up to that point, otherwise it splashes back out.
To melt the chocolate I put a glass (you could also use metal) bowl over a little pot with water in it, let the water come to a boil, then turn the heat down. You don't want to let the water boil at a really high heat, then there's the chance of some of the steam getting into your chocolate. Melting chocolate seizes when it comes into contact with water. Also don't let your chocolate cool past room temp, you'll end up wih chunks of chocolate in your buttercream. I actually have had this happen to me so now I pour it in while it's a tad warm.
I actually used 1/2 and 1/2 as my liquid, but you can use heavy/whipping cream, light cream or whole milk, just keep an eye on your consistency.
I don't know about the rest of you but I feel kind of like Dr. Malavaqua when I enter the kitchen to cake. High five, anyone? Aw c'mon, surely someone out there has seen Transylvania 6-5000? Ok, never mind, neither have I.
Final Fantasy-Fairy Battle
Final Fantasy-Footsteps of Desire (fitting for a video about chocolate, right?)
Kyung Wha Chung-Danse Macabre, Op. 40
And one more thing, please check out this website:
This is a good friend of mine who is also crazy about caking, she is wonderful!! Love ya Crazy Mommy :D
60k Learn Guitar downloads! http://mhlo.co/nZ77LX
Mahalo's expert chef Jennifer Martello shows you how to make perfect candy apples.
Candy apples are a classic treat enjoyed in autumn, especially around Halloween. This guide on how to make perfect candy apples offers tips and advice on preparing delicious candy apples.
The candy apple is prepared by dipping fresh
apples into a candy coating, and allowing for it to dry, creating a hard candy shell. The coating can be dyed using food coloring to match any theme, and a number of toppings can be added to the candy apple to suit any taste. While the recipe is simple to follow, candy apples should be prepared with caution and with the supervision of an adult, as the candy coating becomes hot as it cooks.
Preparing candy apples can be a fun project for cooks of all ages and skill level. Read on to learn how to make perfect candy apples.
Step 1: Gather Your Equipment
1. Wooden skewers or popsicle sticks
* 2. Buy them at your local grocery or
party supply store.
* 3. You can also buy bamboo skewers and cut them in half.
* 5. A candy thermometer is very important, especially if you're making candy apples for the first time. You'll need it to make sure your heated sugar reaches the right stage of completion. Judging otherwise can easily lead you to burnt or underdone coatings. However, the thermometer is not necessary if you are just melting chocolate.
* 6. Make sure your thermometer's accurate. Being off by just a few degrees can mean the difference between delicious and burnt. To check its accuracy, clip on your candy thermometer and set a pot of water to boil. The thermometer should read 212 degrees Fahrenheit or 100 degrees Celsius when the water is boiling. If not, note what temperature it reads at and adjust for the difference.
7. Pot for making the candy coating
8. Second container, bigger than your cooking pot
* 9. If you heat your coating to a high enough temperature, you'll fill this container with cold water to submerge and cool the pot with your candy apple coating.
10. Tray or baking sheet (for completed apples)
* 11. Aluminum foil: you'll need this if you do not want to put your finished apples directly on an oiled baking sheet, tray, or serving platter.
* 12. Alternatively, you can top your baking sheet with a silpat mat.
13. Measuring cups and spoons
14. Wooden spoon
15. Pastry brush, to keep sugar from crystallizing as you work
16. Extra bowls for additional toppings
Step 2: Choosing Your Apples
Making a candy apple is about pairing the sweetness of candy with the right apple. It's exquisite to pair a tart apple with a sweet candy exterior. Of course, if you can't stand tart apples, then pick a sweeter one. However, you want to eschew varieties like Red Delicious, which lacks the firmness required for candy apples, and Rome Beauty, which is primarily used in
baking. Recommended apples include:
* * Braeburn: Golden-green to red skin, firm, sweetly tart
* * Fuji: Yellow-green skin, firm, sweet
* * Golden Delicious: golden skin, firm, sweet
* * Granny Smith: green skin, very firm, tart
* * Jonathan: Yellow-red skin, firm, sweetly tart
* * Jonagold: A hybrid of Jonathan and Golden Delicious, firm skin, tangily sweet
* * Lady: Red to yellow skin, firm, sweetly tart
* * McIntosh: Reddish-green skin, firm, sweetly tart
1. Choose smaller apples - they'll be easier to make, easier to eat, and will give you a better candy to apple ratio!
2. Store-bought apples are usually coated with wax, which makes it more difficult to coat them. If possible, buy apples at a farmer's market. Or you can go apple picking and get your own fresh off the tree!
3. If you have no choice but to use wax-coated apples, quickly dip them in boiling water and then wipe away the wax coating.
http://www.epicurious.com/recipes/food/views/1024274. Chill the apples in the refrigerator until you're ready to start making candy apples.
Step 3: Prepare Your Kitchen
* Get everything gathered before you put the sugar on the stove. You don't want to rush off for your pastry brush and come back to find a pot full of crystallized sugar.
1. Put your pastry brush in a cup of warm water.
2. Butter your baking sheet or tray (or aluminum foil) so it's ready to hold coated apples.
3. Fill the second,
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