Is this a good recipe for dark chocolate candy?!
Answers: I want to make little dark chocolate candies for my family this christmas. I've been searching online and can't find anything remotely close to what I have in mind. Can I just melt some dark chocolate, stir in some slivered almonds, spoon out some little balls and let them set? Is there anything wrong with this recipe? I might add a dash of cayenne for some extra flavor. Is there any reason this might not work? Why is it so hard to find the simplest thing online?
its hard to find cause its so simple yes do what you said be sure to melt the chocolate slowly in the microwave or double boiler on the stovetop
Chocolate Candy Recipes: Candy and Chocolate Making
Chocolate candy has had a long and illustrious history… Relish it here… Along with a few chocolicious recipes to go with it…
I unwrap the dark wrapping paper… slowly… my anticipation growing. Then comes the silver foil, which I remove, my hands beginning to tremble a little, my salivary glands beginning to get activated as my olfactory receptors begin picking up the unmistakable, glorious aroma. Then, breaking off a silky brown square, I put it reverentially into my mouth, and with my eyes closed, I sink my teeth slowly into its sublime richness… And suddenly, I feel an explosion of bursting flavor engulfing all my senses as the thick, delicious, velvety brown, gooey mass melts and coats my tongue… And an involuntary purring Mmmmmmmmm emanates from my vocal cords, as I feel the bittersweet chocolate – the food of the Gods, as the Mayans aptly called it – slowly slide down my gullet.
Yes, you guessed right, I am an unabashed, diehard chocoholic. Chocolate obliterates reality. It transports me into that heavenly realm where only divinity resides. When I eat chocolate, everything else comes to a standstill: the article I have begun writing, the faint burning smell coming from the kitchen, the urgent ringing of my cell phone… my anxieties, my insecurities, my worries… Nothing can interrupt that profound sweetness of life, that euphoric sensuous sensation, which engulfs me.
I love chocolate in all its forms, from chocolate fondues, to M&Ms, to dark fudge, to bite-sized morsels of Hershey’s dark chocolate, to Toblerones, to chewy candy, soft candy, chocolate filled with nuts and fruits, chocolate truffles, milk chocolates… you name it. In fact, chocolate’s tantalizing chocolaty flavor has been enticing human taste buds since centuries.
It was over 2,000 years back that the Aztecs and the Mayans, who had their civilization in the region which now consists of southern Mexico, Belize, and Guatemala, discovered the uses of the cacao plant which abounded in their rainforests. The Mayans began experimenting with the beans of the cacao plant, crushing it and creating a frothy and spicy drink, which soon became the drink of the royalty and was used in sacred ceremonies. So much so, that they placed the cacao pods along with their Gods in their temples, by etching it on the ornate walls.
The Aztecs too, in a similar way, created a warm drink, which they named "chocolatl," which means "warm liquid." Only the ruling class, the priestly class, decorated soldiers, and honored merchants were allowed to partake in the ceremonies where this venerable beverage was served.
It was only in the year 1502 that Europe discovered the wonders of the cocoa bean when Christopher Columbus, on his return from a voyage to the Caribbean, presented it to the King and Queen of Spain. However, it was only seventeen years later that Hernando Cortes, a Spanish explorer, on being served chocolatl by the Aztecs, experimented with it by adding sugar cane to the liquid to sweeten the bitter beverage, and realized its full potential, and established plantations of the cocoa plant in the Caribbean.
From there, to the chocolate that we relish today, from the Swiss chocolates, to the Nestle chocolates, to the Cadbury chocolates, to the Godiva chocolates… this dark brown piece of heaven has traveled a long way indeed, with even astronauts being supplied it for their missions into space.
But enough of chocolate history… let’s get down to making some mouthwatering homemade chocolate candy… But, before that, here are some handy tips you need to keep in mind while making chocolate candy.
Bittersweet to Sweet
Candy making chocolate comes in solid discs or bars with different percentages of cocoa paste to cocoa butter. For example bittersweet chocolate, which has a strong flavor, contains 35 percent cocoa paste and 27 percent cocoa butter; semisweet chocolate, which is a little sweeter in comparison, has 15 percent cocoa paste and 27 percent cocoa butter; milk chocolate comprises of milk solids and is sweet and mild to taste; white chocolate, on the other hand, is not considered a real chocolate, since it has no cocoa solids and contains only cocoa butter.
This chocolate should not be confused with the chocolate that we eat or unsweetened chocolate meant for baking. Plus, chocolate chips, designed in particular shapes, should not be used. Instead, get blocks of chocolate meant for making candy, which you can get in specialty stores, large supermarkets, and also on the Internet. Some of the good brands are Valrhona, Callebaut, E. Guittard, El Rey, and Scharffen. It’s best to try out various brands and see what works best for you.
Melting Point
Chocolate experts say that the best temperature that chocolate melts in is between 104 degrees F and 113 degrees F. Chocolate should never be melted directly on a source of heat. Either a double boiler should be used, which is a metal bowl placed in another larger bowl containing simmering water, or a microwave. If you use a microwave, it is best to chop the chocolate into small pieces, and place them in a microwave-proof container, and cook it for about 20-60 seconds, or until the chocolate becomes shiny. Then, take it out of the microwave and stir it until all the chunks melt and the chocolate becomes smooth. Chocolate that contains a higher percentage of cocoa melts more easily, hence care must be taken when melting white or milk chocolate. Also, remember that unlike baking chocolate, chocolate that is melted for candy making, dipping, and molding has to be tempered.
Keeping it Clean and Dry
Always use dry, clean utensils and bowls when working with chocolate. Make sure that no moisture or liquid gets into the chocolate, or you will end up with a useless, lumpy mass.
Molding the Chocolate
Pastry and baking stores are the best places to find various shapes of molds. You can check out online too.
Making it Picture Perfect
Regular paintbrushes can be used when painting with cocoa butter or chocolate. However, care must be taken that there is no loose hair, or your chocolate treats will be garnished with unwanted trimmings. You can mix your own colored cocoa butter to paint molded Easter eggs, Santa Clauses, and Christmas trees, although you can also get them readymade in pastry shops, or order them online.
Taking the Temperature
Buy a candy thermometer which gives accurate readings. Ensure that the thermometer stands upright in the cooking pan, without touching the bottom, in order to get accurate readings. Use the cold-water test if you do not have a thermometer. With a clean spoon, scoop a little of the cooking chocolate, and drop it into a cup of chilled water. Test consistency with your fingers.
Storing Stratagems
Chocolates should be stored in tightly sealed containers and kept in a dry, cool place. The ideal temperature should be about 55-70 degrees, or the kind of temperature maintained in wine cellars.
Ok… that’s about it, let’s plunge into a few chocolicious recipes now…
Chocolate Fudge
? cup of Cocoa
2 cups of White Sugar
1 cup of Milk
4 tbsp. Butter
1 tsp Vanilla Extract
Take a square shaped 8 by 8 inch baking pan, grease it, and set it aside. Combine the cocoa, sugar, and milk in a saucepan, and put it on medium heat, and stir to blend the ingredients well. Then, bring it to a boil, constantly stirring. Next, reduce the heat and let it simmer, without stirring again. Place a candy thermometer into the saucepan and continue cooking until the temperature reaches 238 degrees F. If you don’t use a thermometer use the cold-water test, making sure the fudge is the correct consistency, i.e., when pressed between your fingers, it should flatten. Once it is cooked adequately, remove from the heat, add vanilla extract and butter, and use a wooden spoon to beat it until it loses its luster. Make sure not to under beat. Pour into the greased baking pan and allow to cool, and then cut into squares. You should get about 60 squares.
Chocolate Truffle Squares
6 oz. Semisweet or Bittersweet Chocolate, chopped
6 tbsp. Whipping Cream
2 tbsp. Unsweetened Cocoa
Take a microwave-proof container and combine the chocolate and cream in it. Put this in a microwave oven heated to 50 percent power, and let it cook stirring a couple of times, until the chocolate becomes soft – it should take about 2 minutes. Take it out of the oven and stir again until the mixture gets smooth. Take a 4 by 8-inch loaf pan, and line the bottom, along with about 1 inch up the sides, with a plastic wrap, and pour the chocolate mixture into it. Refrigerate and chill for about an hour, until it becomes firm. Next, place a waxed paper on a cutting board and sprinkle the cocoa on it, and then, place the slab of chocolate on the spread cocoa. Peel off the plastic wrap. Then, immediately cut the slab into ?-inch sized squares, to get about 32 pieces. Lift the edges of the waxed paper and shake it back and forth until the pieces of chocolate are completely covered with cocoa. Place the truffles on a serving dish, and serve either at room temperature or cold.
Pots de Creme au Chocolate
6 oz. Semisweet or Bittersweet Chocolate, chopped
1 Egg, large
? cup of Whipped Cream
Whirl the chocolate in a blender or food processor until it is chopped fine, and then put it into a bowl. Put the whipped cream in a microwave-proof cup, and heat it in the microwave oven heated to full power, until the cream begins to boil, which should take about 2 minutes. Then put the egg and the hot cream in the blender, and blend at high speed. Check the temperature of the mixture, if it dips below 160 degrees, put it back into the oven and reheat on full power until it gets back to 160 degrees, constantly checking and stirring at 15-second intervals. Then put the hot cream mixture and the chopped chocolate in the blender, and blend until it becomes smooth, say for about a minute. Pour the chocolate mixture into ?-cup sized ramekins. Chill for about 30-45 minutes, or until it sets to a soft consistency. Top it with sweetened whipped cream and a little sprinkle of finely chopped chocolate.
mmmmmm....that sound good.I don't like nuts but if I did I would eat alot of that.