Chocolate Cappuccino Sauce

1-cup (6 ounces) semisweet chocolate chips
1/2 cup whipping (heavy) cream
1/2 cup strong coffee
1 teaspoon instant espresso powder or instant coffee granules

Heat chocolate chips in heavy 2-quart saucepan over low heat, stirring frequently, until melted; remove from heat.

Stir in remaining ingredients until smooth.

makes about two cups Chocolate Cappuccino Sauce.
Serve warm if desired.

Apples Chocolate Covered

10 small Granny Smith apples
1/2 cup chopped roasted peanuts
1/2 cup candy-coated milk chocolate candies
2 pounds semisweet chocolate, chopped

Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside.

Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper.

Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.

Chocolate Pretzel Rings

48 pretzel rings or mini twists
41 (8 ounce) package milk chocolate kisses
41/4 cup M&M's

Place 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 temperature.

Your Own Chocolate Dipped Pretzels

Start out by choosing your chocolate. You can use something as simple as a bag of chocolate chips or a block of cooking chocolate.

In a double boiler, melt chocolate and 1-2 tablespoons of Crisco shortening over medium heat, stirring until melted and smooth.

Dip pretzels in chocolate and place on waxed paper covered tray to set. Chill in refrigerator for 5-10 minutes if desired.

Decorate your chocolate dipped pretzels with crushed nuts, coconut, crushed mints, or colored sprinkles. Be sure to sprinkle on your topping before the chocolate sets.

Another decorating idea is to use contrasting colored melted chocolate to drizzle across your dipped pretzels for an even nicer look.

Raspberry White Chocolate

6 oz white chocolate, finely chopped (about 1 cup)
1.5 pints fresh raspberries

Prepare a baking sheet by lining it with aluminum foil or waxed paper.

Place the chopped white chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. White chocolate is very heat-sensitive, so it’s a good idea to stop heating it before all the pieces are melted, and simply stir it until the residual heat melts all the pieces.

Using a small spoon, drop small blobs of white chocolate about 1” round on the prepared baking sheet. Top each mound with a fresh raspberry.

Refrigerate the tray to set the chocolate, about 15 minutes. Once set, White Chocolate Raspberry Bites can be served immediately, or they can be stored in an airtight container in the refrigerator for 2-3 days.

Peanut Butter Nanaimo

For the base:
2 oz (4 tbsp) butter
1/4 cup granulated sugar
5 tbsp unsweetened cocoa powder
1 egg, lightly beaten
1 cup graham cracker crumbs
1/2 cup finely chopped peanuts

For the middle layer:
2 oz (4 tbsp) butter, softened
1 cup peanut butter, smooth or chunky
2/3 cup powdered sugar
1/2 tsp salt
1 tsp vanilla extract

For the top layer:
1 cup semi-sweet chocolate chips
1 tbsp butter

Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Fill a saucepan with about an inch of water, and place it over medium heat. Fit a double boiler or close-fitting metal bowl on top, and place the butter, sugar, and cocoa in the double boiler. Stir occasionally until the butter is melted and the mixture is entirely smooth.

Add the beaten egg to the cocoa mixture and stir continuously until it cooks and thickens. This process should take 2-4 minutes. The mixture will get very thick and shiny. If the fat seems to separate out, continue stirring or whisking until it reincorporates.

Once the mixture is thick and shiny, remove it from the heat and add the graham crumbs and chopped peanuts. Stir until they're well-incorporated. The mixture will be a little bit dry, but should hold together when you squeeze it in your hand. Scrape it into the prepared pan and press it into an even layer. Refrigerate while you prepare the second layer.

To make the middle layer: Place the softened butter in the bowl of a large stand mixer fitted with the paddle attachment, and beat it until the butter is creamy. (Alternately, you can use a hand mixer and a large bowl.)

Add the peanut butter and beat until incorporated, then add the powdered sugar, salt, and vanilla extract, and beat on low until combined. Scrape down the bowl, and then turn the mixer to medium, beating until fluffy and light, about 30 seconds.

Spoon the peanut butter mixture onto the crust and smooth it into an even layer. Refrigerate it while you prepare the chocolate topping.

Place the chocolate and butter in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

Once the chocolate is melted and smooth, pour it onto the peanut butter and spread it into a smooth, even layer. Refrigerate the pan to set the chocolate and the filling, about 1 hour.

After an hour, the bars are ready to be cut. I find it easiest to cut them after they have sat at room temperature for about 15 minutes. The chocolate layer needs to warm up a bit in order to not crack and shatter when you try to cut it. It also helps to use a warm knife that is run under hot water between each cut--this will get the cleanest cuts. Cut the bars into small 1-inch squares to serve. These are delicious at room temperature, or right out of the refrigerator.

Store Peanut Butter Nanaimo Bites in an airtight container at room temperature for up to two weeks.

Delicious Chocolate Soufflé Cake

2 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
2 tablespoons Kahlúa (coffee-flavored liqueur)

1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup water
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
2/3 cup Dutch process or unsweetened cocoa
1/4 teaspoon salt
3 large egg yolks
1/3 cup sifted cake flour (such as Swan's Down)
6 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
1 tablespoon powdered sugar

1/4 cup raspberries (optional)
Chocolate curls (optional)

Cooking spray

Preheat oven to 300°.

Coat bottom of a 9-inch springform pan with cooking spray. Set aside.

Combine 1/2 cup granulated sugar, 1/2 cup brown sugar, water, and espresso in a large saucepan; stir well and bring to a boil. Remove from heat; add cocoa, salt, and chocolates, stirring with a whisk until chocolate melts. Stir in Kahlúa and egg yolks. Stir in flour; cool to room temperature. Set aside.

Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat procedure with remaining egg white mixture, one-fourth at a time. Spoon into prepared pan. Bake at 300° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on wire rack.

Remove sides from pan; sift powdered sugar over cake.

Garnish with raspberries and chocolate curls, if desired.

A little chocolate humor to brighten your day

I could give up chocolate but I'm not a quitter.

Put the chocolate in the bag and nobody gets hurt.

A day without chocolate is a day without sunshine.

Life without chocolate is like a beach without water.

I have this theory that chocolate slows down the aging process.... It may not be true, but do I dare take the chance?

I am a serious chocoholic. For the serious chocoholic, chocolate is better than sex.
If you believe that, you REALLY need to meet that special someone who can change your mind.
If you HAVE met that special someone and still believe that, I REALLY NEED to know where you get your chocolate!!!

Chocolate is the best when it melts so creamy and soft in your mouth and it slides down your throat.

Don't wreck a sublime chocolate experience by feeling guilty.
Chocolate isn't like premarital sex. It will not make you pregnant. And it always feels good.

How to Select the Best Dark Chocolate

Does that mean you need to know the difference between Godiva and Hershey's? Nope. Choosing the best chocolate means knowing what's in it. If you pay attention to the ingredients, you will be able to select the best chocolate almost every time.

Dark chocolate should have:

1) Cocoa liquor. Sometimes called cocoa mass, cocoa solids, cocoa, or chocolate. (It is not actually a liquor and does not contain any alcohol.)
2) Sugar. Cane juice, molasses, and other natural sweeteners are acceptable substitutes.
3) Cocoa butter.
4) Vanilla. (optional) Vanillin is a fake vanilla made from pine sap. Avoid it!
5) Soy lecithin. (optional) It's used to make the chocolate bind together better. It is sold as a health food supplement, though some argue that it is not healthy.
6) Any add-ins, such as nuts, fruits, or flavorings. Make sure none are artificial or hydrogenated.

How to Put Movies into Chocolate?

There is no doubt that Chocolate is such a popular item, you can find it everywhere and many major movies are about Chocolate or at least have some Chocolate touch. Some of the best films about Chocolate are:

Chocolat (2000)

This movie, starring Juliette Binoche and Johnny Depp, tells the story of a woman who cannot settle down and travels the world with her six-year-old daughter. The woman, called Vianne Rocher, opens a chocolate shop every time she moves into a new city and the film starts when she arrives in a small conservative town in the South of France. This film is based on the homonyms book, Chocolat, written by Joanne Harris.

Charlie and the Chocolate Factory (2005)

Starring Johnny Depp, this film is a remake of an old movie, called Willy Wonka & the Chocolate Factory, made in 1971. Both books are based on the novel for children, Charlie and the Chocolate Factory, written by British author Roald Dahl.
Charlie and the Chocolate Factory tells the story of a child from a poor family, who wins one of the golden tickets to visit the mythical Chocolate factory belonging to Willy Wonka.

Consuming passions (1988)

This film, titled ‘Cioccolato Bollente’ in Italian, was made in the UK and is a grotesque comedy about a young executive who tries to modernise a chocolate factory.

Like Water for Chocolate (1993)

This movie is based on a novel by the Mexican author Laura Esquivel. It tells the story of a strong passion between the youngest of three daughters of a widow in a remote ranch and Pedro. Pedro falls in love with the widow’s youngest daughter, Tita. However, Tita’s father wants to keep to the family tradition that the youngest daughter cannot marry until the oldest has. So, Pedro marries Tita’s oldest sister to remain close to Tita. Pedro and Tita keep having a highly sensual relationship, through the food that Tita prepares for Pedro. The expression ‘like water for chocolate’ (como agua para chocolate in Spanish) in Spanish speaking countries has a double meaning and it is a metaphor for describing a state of passion or sexual arousal.

Feathering on Chocolate Cakes

This is a popular and pretty design for cake decorating, and works for any kind of chocolate cake recipe.

Melt a contrasting chocolate to the chocolate icing or covering being used. Spread the chocolate icing over the cake. Place the contrasting colour into a piping bag, and pipe lines or a spiral over the chocolate covered cake.

With a skewer, draw lines across the cake, first one direction, then the other; this creates the feathered cake decoration.

Benefit of Dark chocolate

Dark chocolate contains a high concentration of stearic acid (a saturated fatty acid with a neutral effect on cholesterol), essential minerals including magnesium, copper, potassium, manganese, and most significant, flavonoids. The latter are phytochemical plant pigments that act as natural antioxidants, neutralizing free radicals that can damage body tissue and cells.

Dark chocolate actually contains more flavonoids per gram than any other food tested so far, including green tea, red wine, and blueberries. The good news doesn't stop there. The high percentage of cocoa in dark chocolate also gives it a low glycemic index, a ranking of carbohydrates according to their effect on our blood glucose levels. This means it produces only small fluctuations in blood glucose and insulin levels.

How Can I Prevent Chocolate from Seizing?

The most important thing you can do to prevent chocolate from seizing is to eliminate any chance of the chocolate coming into contact with water.

Always make sure the bowls and utensils you are using are perfectly dry. Avoid using wooden spoons or boards, as they might retain moisture and impart this moisture to your chocolate.

If you are using a double boiler to melt your chocolate, keep the water hot but not boiling, or turn off the heat before the chocolate is placed on top. Boiling water might splash above the rim of the saucepan and cause droplets to fall in the chocolate.

In addition, boiling water gives off a great deal of steam, and steam can also cause chocolate to seize. Be sure to wipe the bottom of the bowl the chocolate is melting in on a regular basis, to remove water and condensation.

Finally, never cover warm chocolate with a lid, as the heat of the chocolate might form condensation on the inside of the bowl, which will cause the chocolate to seize.

Melting Chocolate With Liquids

Many recipes call for melting chocolate along with liquids like milk, cream, water, or liqueurs. Melting chocolate with liquids is often faster and more convenient, since it often speeds melting times and prevents common chocolate problems like overheating. However, there are a few things to keep in mind when melting chocolate with other substances.

Chocolate should never be melted with very small amounts of liquid. Always use at least 1 tablespoon of liquid for every 2 ounces of chocolate. This prevents the dry particles (cocoa and sugar) in the chocolate from binding together and becoming lumpy.

Very dark chocolates may require more than this guideline, so be prepared to add another spoonful or two of liquid if necessary.

When adding large quantities of liquid, add it all at once, rather than in small amounts, to prevent the chocolate from thickening.

Cold liquids should never be added to melted chocolate, as it can cause the chocolate to seize. Instead, ensure that your liquids are warm (but not boiling) when you add them to chocolate.

Additionally, many recipes, like ganache, call for hot liquids to be poured over chopped chocolate. The heat from the liquid melts the chocolate, while the room temperature chocolate cools down the liquid. If you are following this method, allow the hot liquid and chocolate mixture to sit for a few minutes, then gently whisk them together until completely incorporated.

Another useful tool for combining chocolate and hot liquids is an immersion blender. This hand held gadget does an excellent job of creating a smooth emulsion without incorporating air bubbles. Food processors, blenders, and electric mixers can also be used at low speeds.

Chocolate Roses

Chocolate Roses are beautiful and delicious lifelike flowers made out of a modeling material called chocolate plastic. Chocolate plastic recipe can be seen below or just click on the link to create the chocolate plastic for the roses.

One-half pound of white,
milk,
or dark chocolate plastic

Begin by kneading your chocolate plastic until it is smooth and supple. If you are using white chocolate plastic, knead it in powdered sugar, and if you are using milk or dark chocolate plastic, knead it in unsweetened cocoa powder. If the plastic is too hard to knead, microwave it in five-second intervals just until it becomes pliable. Do not microwave it too long, or it will be too soft to work with.

Dust your work surface and a rolling pin with powdered sugar or cocoa powder, and roll the chocolate plastic out into a very thin layer, less than 1/8” thick. If you are working with a large amount of chocolate plastic, you might want to divide it in half and roll it out in batches.

Use a small round cutter to cut circles from the plastic. For one full-sized rose, you will need nine circles, and for rosebuds, you will need 4-5. The size of the circle cutter determines the size of your finished rose. A 1.5” cutter will yield a full-sized rose that is approximately 3” wide.

Begin by forming the center of your rose: take one of the cut circles and roll it into a cylinder. Leave a small hole at the top of the cylinder, and a larger hole at the bottom.

Take another circle, and use your fingers to flatten one end of it until it is paper-thin. This will be the top of the petal, and it helps give the rose a more delicate look. Wrap your petal around the cylinder, making the top of the petal level with the top of the cylinder, pressing it at the bottom to adhere the chocolate plastic.

Thin out the edge of another circle, and overlap it over the first petal. Add a third petal overlapping the second to complete the first layer of petals. If you want to make a rosebud, your flower is now complete. To make a full rose, continue to the next step.

Use the remaining five petals to add a second layer to the rose, thinning the top edges as before, and overlapping the petals as with the first layer. Curl the outer petals back slightly to make your rose bloom. Pinch off any extra plastic at the base of the flower, and re-roll it with the plastic scraps to create more roses.

Allow the roses to sit at room temperature and dry for 24 hours. Once set, they can be stored in an airtight container indefinitely.

Chocolate plastic

Chocolate plastic is a delicious, versatile chocolate paste that can be used to make cut-out decorations.

1 lb white chocolate
1/2 cup light corn syrup
food coloring (optional)

Chop the chocolate, and place it in a large microwave-safe bowl.

Microwave the chocolate until melted, stirring after every 45 seconds to avoid overheating the chocolate.

Remove the melted chocolate from the microwave, and stir until smooth. Add the corn syrup and stir until the mixture is thoroughly combined.

Spoon the chocolate onto a large sheet of plastic wrap, and wrap it securely. Allow the chocolate to cool and solidify at room temperature, for at least 6 hours or overnight.

Soften the hardened chocolate by kneading it with glove-covered hands, or microwave it in short 10-second intervals until it becomes soft enough to work with. Continue to knead until it is smooth and pliable. Do not worry if your chocolate plastic has lumps--these can be worked out through the kneading process. Dust your hands with powdered sugar if the chocolate begins to stick. At this point, you can divide it and knead different food colorings into the chocolate, if desired. Be sure to change your gloves between batches to avoid muddying the colors.

Dust your work surface with a thin layer of powdered sugar. Roll out the chocolate plastic until it is very thin (about 1/8-inch). Alternately, you can use a pasta roller to make thin ribbons or strips.

Now you’re ready to decorate with your chocolate plastic! You can cut out shapes or letters with cookie cutters or a knife, or form the chocolate plastic into ribbons and bows, or use large sheets of plastic to wrap entire cakes or petit fours.

Gather remaining scraps of chocolate plastic and wrap tightly. Store in a cool cupboard and use within 2-3 weeks. To re-use, repeat the softening instructions in step 5.

Simple Dark Chocolate Candy Recipe

Dark 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

Do 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

To 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

Step 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.