Sunday, May 30, 2010

Chocolate covered cherries

Chocolate covered cherriesCherries are always the perfect match for chocolate, and here's one recipe called Chocolate covered cherries


60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners' sugar
1 pound chocolate confectioners' coating

Drain cherries and set on paper towels to dry.

In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.

Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

Saturday, May 29, 2010

Chocolate Pecans Truffles

Chocolate Pecans Truffles1/3 cup finely chopped pecans, toasted, divided
8 ounces semisweet chocolate
1/4 cup butter (no substitutes)
1/4 cup whipping cream
1/4 teaspoon almond extract

Place 24 small foil candy cups in miniature muffin cups or on a baking sheet. Spoon 1/2 teaspoon pecans into each; set cups and remaining pecans aside.

In a 2-qt. microwave-safe bowl, combine chocolate and butter. Microwave at 50% power for 1-1/2 to 2 minutes or until melted. Stir in cream and extract. Beat with an electric mixer until slightly thickened, scraping sides of bowl occasionally.

Immediately pour into prepared cups. Top with remaining pecans. Refrigerate until set.

Thursday, May 27, 2010

Simple Dark Chocolate Candy Recipe

Simple Dark Chocolate Candy RecipeDark Chocolate Coconut Clusters

* 1 3/4 cup shredded or flaked coconut (sweetened)
* 7 ounces finely chopped dark chocolate

1. Set your oven to 325 degrees. Spread coconut on a baking sheet and toast for about 3-5 minutes until golden. Stir every minute. Remove from oven and allow to cool to room temperature.

2. Melt and temper the chocolate. Add the toasted coconut to the tempered chocolate, and stir to coat it completely.

Drop by spoonfuls onto waxed paper lined baking sheet. Allow to set at room temperature or chill in refrigerator for 10-15 minutes.

3. Store between layers of waxed paper in an airtight container in the refrigerator. (Clusters can be frozen for about 2 months).

You can also substitute the coconut with nuts, raisins, or a combination of the three.

Simple Chocolate Candy Recipe Using Cocoa Powder

Chocolate Candy Recipe Using Cocoa PowderDo you know that you can also make chocolate candy using cocoa powder? Here is one very simple Chocolate Candy recipe using cocoa powder.

Chocolate Candy

* 3 cups sugar
* 3 cups milk
* 5 tablespoons cocoa
* 1 tablespoon butter
* 1 teaspoon vanilla

1. Combine the sugar, milk, and cocoa in a saucepan and bring it to the boil while stirring. Boil until the mixture reaches the soft ball stage at 234-240 degrees F.

2. Remove from heat and stir in the butter and vanilla until mixture is creamy. Pour onto a buttered tray and allow to cool.

Cut into squares and store in an airtight container.

How to Make Multicolored Chocolate Candies

How to Make Multicolored Chocolate CandiesTo make intricate multicolored candies, buy different colors of confectionery coating and some small food-safe paintbrushes.

Paint one color at a time onto the surface of the mold and allow it to harden before proceeding with the next color.

Once each color has hardened, fill the mold with whatever color of chocolate you like.

Beginners: Filling the Molds

Beginners chocolate: Filling the MoldsStep by step on how to fill the molds:

* Fill each mold slowly with a squeeze bottle, spoon, or by pouring chocolate from a measuring cup.

* Using your palette knife or spatula, scrape off any excess chocolate into a clean bowl; it can be gently warmed and reused.

* When the back of the mold is smooth and even, gently tap the tray of chocolates on the countertop to pop any air bubbles.

* If you're making lollipops, insert the sticks, twisting gently so that they're completely coated with chocolate.

* To make the chocolate harden quickly, put it in the freezer for a few minutes.

* Once the chocolate is firm enough come out of the mold, invert the entire mold onto a clean towel and twist very gently to release the chocolates.

Do's and Don'ts when melting chocolate

Do's and Don'ts when melting chocolateWhat you should aware of When melting chocolate or confectionery coating:

* Never let water or other liquid to come into contact with it, it may "seize"

* Do not allow it to get too hot. Excess heat will both cause the chocolate to separate, rendering it unusable.

Check the temperature of the chocolate by dabbing a small amount of it on your lip or the inside of your wrist. It should feel warm, not hot.

If you're using a large block of chocolate, chop it into small pieces so that it melts evenly. The easiest way to do this is on a cutting board, using a serrated knife.

How to Melt Chocolate

How to Melt Chocolate Here are how to melt chocolate or confectionery coating:

*In the microwave
This is a very easy way to melt chocolate.

Place it in a microwave-safe bowl and zap it on high power at 10-second intervals, stirring each time, just until it's completely melted.

*In a slow cooker
The perfect way for melting chocolate and keeping it at just the right temperature while you work.

Set on low heat and you need to stir it occasionally and keep an eye on it to make sure it's not getting too hot.

If it does get too hot, turn off the slow cooker, remove the insert, and stir in a couple of pieces of unmelted chocolate to cool it down quickly.

*In a double boiler
This method allows you the most temperature control, and is best for higher-quality chocolate.

Set up your double boiler with a small amount of water, the water should not be touching the top pan and then warm it over medium-low heat.

Melt chocolate, stirring occasionally, just until the mixture is smooth, then remove the pan from the heat.

Once the chocolate is melted and smooth, you can spoon it into clean, dry plastic or squeeze bottles.

Set the bottles in a pan of warm water to stay at just the right temperature while you work.

Be sure to dry the bottles before using the chocolate.

Basic Equipment To make Your Chocolate

Basic Equipment To make Your ChocolateHere are basic equipments to make your chocolate candy:

Candy Molds
Most candy molds are made of plastic and are fairly inexpensive, so you can stock up on a variety of shapes and sizes for different occasions.

Lollipop Sticks
If you'll be making chocolate lollipops, remember to buy some lollipop sticks as well.

Small Paintbrushes and Fat-soluble Food Coloring
For multicolored chocolates, you'll need some small paintbrushes and fat-soluble food coloring, which is available at craft stores and specialty kitchen supply stores.

Small Palette Knife
Lastly, you'll need a small palette knife or offset metal spatula for smoothing and scraping off excess chocolate once you pour it into the mold.

A good candy thermometer.
It is possible to make candy without one, but a glass candy thermometer is a great help to the beginner. If possible, buy one equipped with a metal clamp that attaches to the side of the pan.

Make Your Own Chocolate Candies and Lollipops

Make Your Own Chocolate CandiesMolded chocolate candies and lollipops are always great to give especially as gifts and party favors, but they can be very expensive.

Do you know that beautiful, basic molded chocolates are surprisingly easy to create at home? You can make them from Dark Chocolate, white chocolate or even cocoa powder.

Related articles:
Chocolate Varieties
Basic Equipment To make Your Chocolate
How to Melt Chocolate
Do's and Don'ts when melting chocolate
How to Make Multicolored Candies
Beginners: Filling the Molds
Simple Chocolate Candy Recipe Using Cocoa Powder
Dark Chocolate Candy Recipe

Tuesday, May 25, 2010

simple chocolate cake recipe for cupcakes

chocolate cupcakes

175ml of full-cream milk
60g of plain chocolate, finely chopped
125g of caster sugar
60g unsalted butter, at room temperature
½ tsp of vanilla essence
1 large egg, beaten
150g of self-raising flour
2 tablespoons chocolate chips or chopped plain chocolate
fudge topping of your choice(optional)

Preheat oven to 180C, 350F, and gas 4: and a 12-hole muffin tin or deep bun tray, lined with paper cases.

Place the milk into a saucepan and heat until just scalding. Put the chocolate and one third of the sugar into a bowl, pour over the hot milk and stir until smooth. Let this cool for a while.

Put the butter into a bowl; add the remaining sugar and vanilla. And using a wooden spoon beat the mixture until light and fluffy, then gradually beat in the egg.

Stir in the some of the chocolate mixture alternating with the flour. Stir in the chocolate chips or chocolate pieces.

Spoon into the paper cases until approximately two-thirds full

Bake in the oven for 15-18 minutes. They are done when they spring back when pressed in the centre. Makes 12 cupcakes.

Let them cool on a wire rack, before spreading the fudge topping, if using.

Easy Chocolate Cake Recipe

Easy Chocolate Cake
175g of unsalted butter, at room temperature
175g caster sugar
3 large eggs, at room temperature
1 tspn of vanilla essence
150g of self-raising flour
30g cococa powder
2 tbspn of milk

chocolate topping of your choice.

Preheat oven 180C, 350F, gas 4. Muffin tins lined with paper cases - makes up to 24 fairy cakes.

Put all the ingredients into a bowl and using a wooden spoon and mix until thoroughly blended or if using an electric mixer - use on middle speed.

Spoon about 1 tablespoon into each paper case.

Bake in the oven for 12-15 minutes, until the sponge springs back when pressed.

Chocolate Varieties

There are several different chocolate varieties. The different varieties of chocolate are determined by the amount of cocoa each type contains. The higher percentage of cocoa makes the chocolate a higher quality and richer and deeper in chocolate flavor.

Dark Chocolate
Dark chocolate has that extra richness and bite that is unique in the chocolate family. The reason for this is the amount of cocoa in the make-up of the chocolate.

White Chocolate
Real white chocolate can be truly called chocolate because it does contain cocoa butter, although it lacks any cocoa powder which is why it is white.

Milk Chocolate
Milk chocolate is the "sweet" and most popular chocolate. It does, of course, contain cocoa solids, but also has added milk solids.

Semisweet Chocolate
Semisweet chocolate is the most commonly used dark chocolate variety in baking. It has a nice amount of added sugar without being overly sweet.

Bitter Chocolate
Bitter chocolate is also referred to as unsweetened chocolate or plain chocolate. Bitter chocolate contains absolutely no sugar and is very strong.

The word means "to coat or cover." This type of chocolate is used by professional bakers to make candy. Couverture has more cocoa butter than most other chocolate. It is this quality which aids in coating and dipping.

How to get a shiny chocolate?

shiny chocolateEver wonder how to make your chocolate candy comes out shiny? The secret is to take the extra time to temper the chocolate first.

But sometime you just don't have the extra time, in this case you can "cheat" a bit by just adding some paraffin to the chocolate when you are melting it. This helps make the chocolate shine.

Depending on what chocolate you are using to start with, it may already be tempered. If you melt it very carefully without letting it get too warm, the chocolate will keep it's temper and save you all the hassle.

Tempering Chocolate Tips

tempering chocolateHere are some easy tips for making tempered chocolate:

Step 1
Grate or finely chop your chocolate. Place 2/3 of the chocolate in the top of a double boiler. Stir constantly as the chocolate melts over hot but not boiling water

Be sure water does not touch the bottom of the upper pan. Bring the melted chocolate to exactly 115 degrees Fahrenheit on your candy thermometer.

Step 2
Remove double boiler from the hot water and place on a dry towel or a cooling rack. Stir in the rest of the chocolate. Stir constantly until it is completely melted.

Step 3
Pour the melted chocolate on a cooling surface, like a pastry marble or even a cookie sheet. Scrape and stir with a metal spatula or pastry scraper until the chocolate cools down to about 80-82 degrees Fahrenheit.

Reheat back up to 87-91 degrees for semisweet chocolate and 83-88 degrees for white chocolate.

Step 4
Use the tempered chocolate for your chosen recipe. You need to keep your chocolate at its proper temperature throughout the candy making process.

Here's a couple of tips to hold your chocolate's temper:
* Place the tempered chocolate over a pan of warm water about 2 degrees hotter than your chocolate.
* Place your pan of chocolate on a heating pad on low temperature.
* Stir the chocolate occasionally while you are working with it, to keep the chocolate on the sides from cooling and going out of temper.

What is Paraffin Wax?

What is paraffin wax and why is it in my chocolate candy recipe? Is it edible? Where can I find it?

Paraffin wax, classified as a chemical preservative, is widely used on fruits, vegetables, and candy to make them shiny and pretty as well as to retard moisture loss and spoilage.

Waxes are made from vegetable oils, palm oil derivatives, and synthetic resins, as well as other materials.

Some people, notably those who are allergic to aspirin, may be sensitive to many waxes, depending on their ingredients.

Yes, it is edible. Paraffin wax is often added to chocolates. You can find paraffin wax, also sometimes called baker's wax or canning wax, in your grocery store where canning jars and supplies are sold.

However, some paraffin is not intended to be ingested, such as that sold for candlemaking, so check the label.

Monday, May 24, 2010

Chocolate chip cookies


Chocolate chip cookies time, let's have some!

Sunday, May 23, 2010

Why Chocolate is Better than Sex?

Top 25 reasons why chocolate is better than sex

25: it´s easy to find 8 inches of chocolate
24: You can have chocolate all weekend and still walk OK on monday
23: chocolate does not keep you awake yapping after you had it
22: You can have chocolate with little kids and not go to jail
21: You don´t have to beg for chocolate
20: with chocolate, size does not matter…it´s always good
19: When you are having chocolate, it does not keep the neighbours awake
18: You are never too old or too young for chocolate
17: You can have as many kinds of chocolate as you can handle
16: Good chocolate is easy to find
15: You can have chocolate any time of the month
14: chocolate doesn´t get you pregnant
13: With chocolate there´s no need to fake it
12: "If you love me you´d swallow" has real meaning with chocolate
11: You don´t get hairs in your mouth with chocolate
10: Buying chocolate does not give you a bad conscience
9: you can ask a stranger for chocolate without getting your face slapped
8: you can have chocolate on your desk without upsetting your workmates
7: Two people of the same sex can have chocolate without being called nasty names
6: If you bite the nuts to hard, the chocolate does not mind
5: You can have chocolate in front of your parents
4: you can make chocolate last as long as you want to
3: you can safely have chocolate while you are driving
2: chocolate satisfies even when it has gone soft
1: you can GET chocolate

Potential Benefit of Dark Chocolate for Liver Disease Patients

According to the Spanish research, eating dark chocolate reduces damage to the blood vessels of cirrhotic patients and also lowers blood pressure in the liver. Dark chocolate contains potent anti-oxidants which reduce the post-prandial (after-meal) blood pressure in the liver (or portal hypertension) associated with damaged liver blood vessels (endothelial dysfunction).

The data also showed that eating dark chocolate may exert additional beneficial effects throughout the whole body. In comparison, white chocolate, which contains no beneficial 'phytochemicals', did not result in the same effects.

This study shows a clear association between eating dark chocolate and portal hypertension and demonstrates the potential importance of improvements in the management of cirrhotic patients, to minimise the onset and impact of end stage liver disease and its associated mortality risks.

Eating Chocolate Improves Math

Mental arithmetic became easier after volunteers had been given large amounts of compounds found in chocolate, called flavanols, in a hot cocoa drink.

They were also less likely to feel tired or mentally drained, the findings, presented at the British Psychological Society annual conference in Brighton show.

Prof David Kennedy, director of the brain, performance and nutrition research centre at Northumbria University, and a co-author of the study, said that chocolate could be beneficial for mentally challenging tasks.

The findings suggest students who binge on chocolate when revising for exams may gain a real benefit from doing so.

Stress People Eat More Chocolate

A new cross-sectional study suggests individuals with depressive symptoms eat more chocolate, but it does not explain why.

The study, published in the April 26 issue of the Archives of Internal Medicine, included 931 adults not using antidepressants. The mean age of study subjects was 57.6 years and mean body mass index was 27.8 kg/m2 or less; 70.1% were male, 80.4% were white, and 58.8% were college educated. Subjects provided information on chocolate consumption (frequency and amount) and completed the Center for Epidemiological Studies-Depression (CES-D) scale.

Subjects who screened positive for depression, defined as a CES-D score of 16 or higher, reported consuming significantly more chocolate than those not screening positive for depression (8.4 vs 5.4 servings per month; P = .004).

Those with CES-D scores of 22 or greater, indicating probable major depression, consumed 11.8 servings of chocolate per month (P value for trend < .01). These associations were evident for men and women.

According to the researchers, several nutrient factors that could be linked to mood, such as increased caffeine, fat, carbohydrate, or energy intake, bore no significant correlation with mood symptoms, suggesting relative specificity of the chocolate finding.

Chocolate Jokes

Q: What do cannibals eat for dessert?
A: Chocolate covered aunts.

Q: Why is there no such organization as Chocoholics Anonymous?
A: Because no one wants to quit.

Q: How do you know when a complete moron has been making chocolate chip cookies?
A: You find M&M shells all over the kitchen floor.

Q: Why do complete morons hate M&Ms?
A: They're too hard to peel.

Mom: Fred, there were two chocolate cakes in the larder yesterday, and now there's only one. Why?
Fred: I don't know. It must have been so dark I didn't see the other one.

Chocolate Quotes

1. After a bar of chocolate one can forgive anybody, even one's relatives.

2. There are only three things in life that matter - good friends, good chocolate and, oh dear, what was that other one?

3. Anything tastes better dipped in chocolate.

4. Dip it in chocolate; it'll be fine.

5. The three best pleasures in life are scratching, sneezing and eating chocolate.

5 Facts About Chocolate


Chocolate is one of the most popular and yummiest types of foods that will likely stay at the top of most peoples favorite food lists. There are actually hundreds of facts that are associated with Chocolate and this is a list of Five Facts about Chocolate:

1. Did you know that you would have to eat more then a dozen chocolate bars to get the same amount of caffeine from a cup of coffee?

2. A single chocolate chip can provide enough energy for an adult human to walk 150 ft.

3. Chocolate has great health benefits. It helps with depression, high blood pressure, Tumors and Pre-menstrual syndromes.

4. Chocolate does not cause or aggravate acne, this is a myth.

5. One ounce of baking chocolate or cocoa contains 10% of the daily recommended intake of iron.

It's all about Chocolate


For Chocolate lovers, this blog is dedicated to You!


Coklat Oklat blog is all about Chocolate