What's a good recipe to make Chocolate?!
I want to make home-made chocolate or fudge for a party I'm throwing my friend but I don't know how to make chocolate or Fudge! Help!?
So here are my question(s)
Q1: What's a good chocolate or fudge recipe!?
Q2: What's a good recipe for cookies!? (preferably choc!. chop or butter)
Q3: My friend want's a marble b-day cake!. How can I do this without making a blob!? I know to mix choc!. and yellow cake mix but I don't know how to do this w/o mixing them too much!.
Help!?!!?!!? Thank's in advance!.
*links would help*Www@FoodAQ@Com
So here are my question(s)
Q1: What's a good chocolate or fudge recipe!?
Q2: What's a good recipe for cookies!? (preferably choc!. chop or butter)
Q3: My friend want's a marble b-day cake!. How can I do this without making a blob!? I know to mix choc!. and yellow cake mix but I don't know how to do this w/o mixing them too much!.
Help!?!!?!!? Thank's in advance!.
*links would help*Www@FoodAQ@Com
Answers:
This never fails
Milnot? Fudge
1 cup Milnot?( evaporated milk )
3 cups granulated sugar
1/3 cup butter or margarine
1 (7 ounce) jar Marshmallow Crème
1 (12 ounce) package chocolate chips(2 cups)
1 cup chopped nuts (optional)
1 teaspoon vanilla extract (optional)
Combine sugar, Milnot?, Marshmallow Crème and butter in a heavy 3 1/2-quart saucepan!. Heat lowly to boiling, stirring frequently!. When mixture boils vigorously (so that boiling cannot be slowed by stirring), start timing; continue boiling for 4 minutes, stirring constantly!. Remove from heat!. Stir in chocolate chips until melted!. Add nuts and vanilla extract!. Pour into buttered 9-inch square pan!. Cool at room temperature!.
Yields almost 3 pounds!.
Variations
Substitute butterscotch or peanut butter chips for chocolate chips!.
HERSHEY'S Giant Chocolate Chip Cookie
Ingredients:
6 tablespoons (3/4 stick) butter or margarine, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1-2/3 cups HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips, HERSHEY'S Mini Chips Semi-Sweet Chocolate or HERSHEY'S Milk Chocolate Chips
Directions:
1!. Heat oven to 350°F!. Line 12-inch metal pizza pan with foil!.
2!. Beat butter, granulated sugar, brown sugar and vanilla in medium bowl until fluffy; add egg, beating well!. Stir together flour and baking soda; stir into mixture with chocolate chips!. Spread batter evenly in prepared pan, spreading to 1-inch from edge!.
3!. Bake 20 to 25 minutes or until lightly brown and set!. Cool completely; carefully lift cookie from pan and remove foil!. Decorate as desired; cut into wedges to serve!. 8 to 10 servings!.
VARIATION: "PERFECTLY CHOCOLATE" GIANT CHOCOLATE CHIP COOKIE: Stir in 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa with flour mixture!.
Spoon half of the batter in one pan and the darker one on top of it!. Then take a knife and lightly pulled throught the batter to make your designWww@FoodAQ@Com
Milnot? Fudge
1 cup Milnot?( evaporated milk )
3 cups granulated sugar
1/3 cup butter or margarine
1 (7 ounce) jar Marshmallow Crème
1 (12 ounce) package chocolate chips(2 cups)
1 cup chopped nuts (optional)
1 teaspoon vanilla extract (optional)
Combine sugar, Milnot?, Marshmallow Crème and butter in a heavy 3 1/2-quart saucepan!. Heat lowly to boiling, stirring frequently!. When mixture boils vigorously (so that boiling cannot be slowed by stirring), start timing; continue boiling for 4 minutes, stirring constantly!. Remove from heat!. Stir in chocolate chips until melted!. Add nuts and vanilla extract!. Pour into buttered 9-inch square pan!. Cool at room temperature!.
Yields almost 3 pounds!.
Variations
Substitute butterscotch or peanut butter chips for chocolate chips!.
HERSHEY'S Giant Chocolate Chip Cookie
Ingredients:
6 tablespoons (3/4 stick) butter or margarine, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1-2/3 cups HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips, HERSHEY'S Mini Chips Semi-Sweet Chocolate or HERSHEY'S Milk Chocolate Chips
Directions:
1!. Heat oven to 350°F!. Line 12-inch metal pizza pan with foil!.
2!. Beat butter, granulated sugar, brown sugar and vanilla in medium bowl until fluffy; add egg, beating well!. Stir together flour and baking soda; stir into mixture with chocolate chips!. Spread batter evenly in prepared pan, spreading to 1-inch from edge!.
3!. Bake 20 to 25 minutes or until lightly brown and set!. Cool completely; carefully lift cookie from pan and remove foil!. Decorate as desired; cut into wedges to serve!. 8 to 10 servings!.
VARIATION: "PERFECTLY CHOCOLATE" GIANT CHOCOLATE CHIP COOKIE: Stir in 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa with flour mixture!.
Spoon half of the batter in one pan and the darker one on top of it!. Then take a knife and lightly pulled throught the batter to make your designWww@FoodAQ@Com
Homemade Chocolate
Milk
Cocoa beans
Sugar
Cocoa butter
Roast the cocoa beans in the oven or in a coffee roaster!. The beans should be roasted between 5 and 35 minutes, at a temperature between 250 and 325 degrees Fahrenheit!. Begin roasting the beans at the hottest temperature, gradually reducing the heat until the beans begin to crack!. The cracking sound indicates the roasting is complete!.
Shell the cocoa beans by removing the husk (outer shell) from the nib (actual bean)!. This process can be time consuming, since the most effective way is by hand, and is easier if the beans are roasted properly!.
Grind the shelled beans until they become a fine chocolate liqueur!. Some juicers work well for this process; otherwise it must be done by hand and can be rather messy!.
Add cocoa butter, sugar and milk, if you’d like!. Every chocolate maker uses a different recipe, so this step allows for some experimenting!. Start by adding very little milk and cocoa butter!.
Fold the chocolate continually upon itself!. This is called conching, and the longer it is done, the oilier the chocolate finish will be!. (The less it is done, the grittier the chocolate will turn out!.) This may need to be done for hours for a smoother finish!.
Cool the chocolate to about 90 degrees Fahrenheit and pour it into the desired mold!. Use a mold to make bars or other shapes!.
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Creamy Chocolate Fudge
This ABSOLUTELY delicious!! You wont regret making it!!
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Line an 8x8 inch pan with aluminum foil!. Set aside!.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt!. Bring to a full boil, and cook for 5 minutes, stirring constantly!.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips!. Stir until chocolate is melted and mixture is smooth!. Stir in nuts and vanilla!. Pour into prepared pan!. Chill in refrigerator for 2 hours, or until firm!.Www@FoodAQ@Com
Milk
Cocoa beans
Sugar
Cocoa butter
Roast the cocoa beans in the oven or in a coffee roaster!. The beans should be roasted between 5 and 35 minutes, at a temperature between 250 and 325 degrees Fahrenheit!. Begin roasting the beans at the hottest temperature, gradually reducing the heat until the beans begin to crack!. The cracking sound indicates the roasting is complete!.
Shell the cocoa beans by removing the husk (outer shell) from the nib (actual bean)!. This process can be time consuming, since the most effective way is by hand, and is easier if the beans are roasted properly!.
Grind the shelled beans until they become a fine chocolate liqueur!. Some juicers work well for this process; otherwise it must be done by hand and can be rather messy!.
Add cocoa butter, sugar and milk, if you’d like!. Every chocolate maker uses a different recipe, so this step allows for some experimenting!. Start by adding very little milk and cocoa butter!.
Fold the chocolate continually upon itself!. This is called conching, and the longer it is done, the oilier the chocolate finish will be!. (The less it is done, the grittier the chocolate will turn out!.) This may need to be done for hours for a smoother finish!.
Cool the chocolate to about 90 degrees Fahrenheit and pour it into the desired mold!. Use a mold to make bars or other shapes!.
///\\\
Creamy Chocolate Fudge
This ABSOLUTELY delicious!! You wont regret making it!!
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Line an 8x8 inch pan with aluminum foil!. Set aside!.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt!. Bring to a full boil, and cook for 5 minutes, stirring constantly!.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips!. Stir until chocolate is melted and mixture is smooth!. Stir in nuts and vanilla!. Pour into prepared pan!. Chill in refrigerator for 2 hours, or until firm!.Www@FoodAQ@Com