Do you know how to make simple homemade chocolate, if so please tell me for ten points?!
I want to make chocolate candy for my neighbor!.!.!. and wanted the simplest chocolate recipe!. Please do not provide any websites!.!.!. I want a recipe!. I want to make it from scratch, thanksWww@FoodAQ@Com
Answers:
Types of Chocolate
Dark chocolate contains cocoa liquor, cocoa butter, sugar and vanilla!. It is stronger and richer than milk or white chocolate and is usually the preferred choice for cooking!.
Milk chocolate contains the same ingredients as dark chocolate but has added milk solids!. It is sweeter, creamier, softer in texture and less intense than dark chocolate!.
White chocolate doesn't contain cocoa solids, only cocoa butter blended with sugar, milk solids and flavourings, such as vanilla!. It is rich, creamy and sweeter than milk chocolate!.
Eating chocolate - dark, milk and white - can be used for cooking!. Dark varieties include bitter, semi-sweet and sweet!. Bitter chocolate has up to 80% cocoa liquor and butter with a minimal amount of sugar!. Sweet chocolate has a higher proportion of sugar and vanilla to cocoa butter!.
Good-quality cooking chocolate can be found in the baking aisle of supermarkets!. It is similar in taste to eating chocolate, but a small amount of cocoa butter has been replaced with vegetable fat to make it easier to melt, able to set without tempering!. Cheaper than normal eating chocolate!.
Compound chocolate is sold in blocks or buttons and can be found in the bakingWww@FoodAQ@Com
You didn't say if you have unsweetened baking chocolate or cocoa powder or chocolate chips or melting chocolate or what to use as your basic chocolate flavoring!.
The easiest would be to make chocolate fudge (with or without walnuts added) if you have cocoa powder!. I use the recipe from Hershey's site for their Rich Cocoa Fudge because it uses regular milk and granulated sugar along with the cocoa powder (and vanilla and butter)!. I've been using that recipe since the 1960s!
If you're talking about chocolate covered fruits like dried apricots, just melt the chocolate carefully so it doesn't seize and dip half the fruit into the chocolate and let dry on waxed paper!.
If you're talking chocolate candies, like soft centers, they're more complicated and I'd want to know what types of ingredients you had before typing out any recipes for you with tips!.Www@FoodAQ@Com
The easiest would be to make chocolate fudge (with or without walnuts added) if you have cocoa powder!. I use the recipe from Hershey's site for their Rich Cocoa Fudge because it uses regular milk and granulated sugar along with the cocoa powder (and vanilla and butter)!. I've been using that recipe since the 1960s!
If you're talking about chocolate covered fruits like dried apricots, just melt the chocolate carefully so it doesn't seize and dip half the fruit into the chocolate and let dry on waxed paper!.
If you're talking chocolate candies, like soft centers, they're more complicated and I'd want to know what types of ingredients you had before typing out any recipes for you with tips!.Www@FoodAQ@Com
My favorite candy!!!
Caramel Turtles
Toast the nuts in a 350-degree oven until fragrant, 5 to 7 minutes!.
Makes 12
60 pecan halves , toasted and cooled
12 soft caramel candies
1 (1 1/2-ounce) bar milk chocolate , broken into 12 squares
1!. Bake turtles: Adjust oven rack to middle position and heat oven to 350 degrees!. Line baking sheet with parchment paper!. Arrange pecans on baking sheet in clusters of 5, 1 for turtle head, 2 for arms, 2 for legs!. Flatten each caramel piece with your hand so that it measures 1 1/4 inches square!. Lightly press flattened caramel on top of each cluster!. Bake until caramel is soft and shiny but not yet runny, 3 to 4 minutes!.
2!. Add chocolate: Remove baking sheet from oven and place 1 piece of chocolate on top of each caramel!. Return to oven until chocolate begins to melt, about 30 seconds!. Remove from oven and smooth chocolate over caramel with small spoon!. Cool completely on baking sheet!.
3!. Chill: Refrigerate turtles until chocolate hardens, about 15 minutes, and serve!. (Turtles can be stored in airtight container at room temperature for up to 3 days!.)
Www@FoodAQ@Com
Caramel Turtles
Toast the nuts in a 350-degree oven until fragrant, 5 to 7 minutes!.
Makes 12
60 pecan halves , toasted and cooled
12 soft caramel candies
1 (1 1/2-ounce) bar milk chocolate , broken into 12 squares
1!. Bake turtles: Adjust oven rack to middle position and heat oven to 350 degrees!. Line baking sheet with parchment paper!. Arrange pecans on baking sheet in clusters of 5, 1 for turtle head, 2 for arms, 2 for legs!. Flatten each caramel piece with your hand so that it measures 1 1/4 inches square!. Lightly press flattened caramel on top of each cluster!. Bake until caramel is soft and shiny but not yet runny, 3 to 4 minutes!.
2!. Add chocolate: Remove baking sheet from oven and place 1 piece of chocolate on top of each caramel!. Return to oven until chocolate begins to melt, about 30 seconds!. Remove from oven and smooth chocolate over caramel with small spoon!. Cool completely on baking sheet!.
3!. Chill: Refrigerate turtles until chocolate hardens, about 15 minutes, and serve!. (Turtles can be stored in airtight container at room temperature for up to 3 days!.)
Www@FoodAQ@Com
The simplest way to make homemade chocolate is to take already made chocolate and melt it!. Then you can reshape it (in molds is best or with a pastry bag) and decorate it however you like or add other things inside the chocolate!. You would need a double boiler for this though or find a way to melt it without burning, you can probably do that in a regular with some milk added to the chocolate so it won't burn!. Just to be positive you should probably look up how to melt chocolate!. Did that help!?!?!? or maybe you were wanting to make chocolate from scratch!.!.!.that would be harder!.!.!.but I hope this helps you!. :)Www@FoodAQ@Com
1 pkg semi-sweet chocolate chips
1 stick butter
1 can sweetened condensed milk
1 tsp vanilla
1/2 cup powdered sugar
mini marshmallows
coconut flakes (optional)
wax paper
This is a great creamy fudge recipe my mother gave me; I cannot stand dry crumbly fudge so this is one of my favorites!.
The chocolate you use must be real semi-sweet chocolate chips (no substitutions, no imitation chocolate chips, no other types of chocolate)!.
Combine semi-sweet chocolate chips and butter in microwave safe dish and microwave on defrost setting at 2 minute intervals stirring between each interval until smooth!. A double boiler method can be used if desired!.
Mix in the butter, sweetened condensed milk, vanilla and powdered sugar until smooth!.
Add enough mini-marshmallows to make the mixture lumpy (around 2-3 cups depending on your preference!.
Lay out approximately 18 inches of wax paper and sprinkle on a layer of coconut flakes leaving enough room to form the fudge into a log (may make 2 logs depending on the amount of marshmallows used)!. Pour fudge mixture onto the center of the wax paper and pull the two long sides of the wax paper together and fold them together, tuck the two ends under to form a log!.
Refrigerate for at least 4 hours (I usually wait overnight) and cut log into pieces!.
The mini-marshmallows give this fudge its stained glass effect!. The marshmallows can also be omitted for standard fudge and you can spread the mixture into a baking dish and cover instead of using the wax paper to form logs!.
(or)
EASY CREAMY CHOCOLATE FUDGE
1 (12 oz!.) pkg!. (2 c!.) Nestle Toll House semi-sweet chocolate Morsels
1 (14 oz!.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
1 1/4 c!. chopped Diamond walnuts
1 measuring tsp!. vanilla extract
Combine over hot (not boiling) water, Nestle Toll House semi-sweet chocolate morsels and Eagle Brand sweetened condensed milk; stir until morsels melt and mixture is smooth!. Stir in Diamond walnuts and vanilla extract!.
Spread evenly into foil lined 9 inch round pan to form wreath or foil lined 8 inch square pan!. Chill until firm (about 2 hours)!. Cut wreath into 2 inch wedges or cut square into 1 inch squares!. If preferred, you may roll each square into a ball shape and roll in finely chopped Diamond walnuts!. This recipe makes a creamy fudge!. Makes about 60 wedges or 64 - 1 inch squaresWww@FoodAQ@Com
1 stick butter
1 can sweetened condensed milk
1 tsp vanilla
1/2 cup powdered sugar
mini marshmallows
coconut flakes (optional)
wax paper
This is a great creamy fudge recipe my mother gave me; I cannot stand dry crumbly fudge so this is one of my favorites!.
The chocolate you use must be real semi-sweet chocolate chips (no substitutions, no imitation chocolate chips, no other types of chocolate)!.
Combine semi-sweet chocolate chips and butter in microwave safe dish and microwave on defrost setting at 2 minute intervals stirring between each interval until smooth!. A double boiler method can be used if desired!.
Mix in the butter, sweetened condensed milk, vanilla and powdered sugar until smooth!.
Add enough mini-marshmallows to make the mixture lumpy (around 2-3 cups depending on your preference!.
Lay out approximately 18 inches of wax paper and sprinkle on a layer of coconut flakes leaving enough room to form the fudge into a log (may make 2 logs depending on the amount of marshmallows used)!. Pour fudge mixture onto the center of the wax paper and pull the two long sides of the wax paper together and fold them together, tuck the two ends under to form a log!.
Refrigerate for at least 4 hours (I usually wait overnight) and cut log into pieces!.
The mini-marshmallows give this fudge its stained glass effect!. The marshmallows can also be omitted for standard fudge and you can spread the mixture into a baking dish and cover instead of using the wax paper to form logs!.
(or)
EASY CREAMY CHOCOLATE FUDGE
1 (12 oz!.) pkg!. (2 c!.) Nestle Toll House semi-sweet chocolate Morsels
1 (14 oz!.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
1 1/4 c!. chopped Diamond walnuts
1 measuring tsp!. vanilla extract
Combine over hot (not boiling) water, Nestle Toll House semi-sweet chocolate morsels and Eagle Brand sweetened condensed milk; stir until morsels melt and mixture is smooth!. Stir in Diamond walnuts and vanilla extract!.
Spread evenly into foil lined 9 inch round pan to form wreath or foil lined 8 inch square pan!. Chill until firm (about 2 hours)!. Cut wreath into 2 inch wedges or cut square into 1 inch squares!. If preferred, you may roll each square into a ball shape and roll in finely chopped Diamond walnuts!. This recipe makes a creamy fudge!. Makes about 60 wedges or 64 - 1 inch squaresWww@FoodAQ@Com
i make this all the time for my little cousins && the love it!!!
Chocolate can be made at home - sort of!. The sweet, smooth chocolate we are used to is very difficult to make and generally takes large amounts of machinery!.
However, if you can find raw cocoa (cacao) beans - hint: they are available on line at www!.stoneandgiacomotto!.com - you can make a rough chocolate to taste!.
First, you have to roast the beans (about 400 degrees for about 1/2 hour)!. Then you have to remove the husks which is a tedious process, but should be easy to do once the roasted beans have cooled!.
Then using a mortar and pestle, break the cocoa beans into bits!. Take the bits and grind them in a spice grinder (it makes a mess so be prepared to clean)!. Once they are finely gound they will begin to liquefy!. Don't grind them too much or you will have problems cleaning your grinder!.
At this point, it's up to you how long you want to grind by hand!. The longer you grind, the smoother it will get!. Using a mortar and pestle, grind the beans more by hand!. Then heat the mixture in a pan for a few minutes!. Then repeat the grinding process in the mortar!.
At this point, the goop should be pretty smooth!. Now you add spices - sugar (about 1/4 cup per pound of beans) and vanilla (real bean seeds do best, but extract is okay)!. Then add some cinnamon, tarragoon, chili powder or something other exotic spice that you might never think of in chocolate!. You really can get a nice taste with some things you wouldn't think of!.
Store the mess in a container and let it set (refrigeration helps)!. It will be a different experience, but it will bring you closer to the real thing than you get from Hershey's!.
~lauren~
Www@FoodAQ@Com
Chocolate can be made at home - sort of!. The sweet, smooth chocolate we are used to is very difficult to make and generally takes large amounts of machinery!.
However, if you can find raw cocoa (cacao) beans - hint: they are available on line at www!.stoneandgiacomotto!.com - you can make a rough chocolate to taste!.
First, you have to roast the beans (about 400 degrees for about 1/2 hour)!. Then you have to remove the husks which is a tedious process, but should be easy to do once the roasted beans have cooled!.
Then using a mortar and pestle, break the cocoa beans into bits!. Take the bits and grind them in a spice grinder (it makes a mess so be prepared to clean)!. Once they are finely gound they will begin to liquefy!. Don't grind them too much or you will have problems cleaning your grinder!.
At this point, it's up to you how long you want to grind by hand!. The longer you grind, the smoother it will get!. Using a mortar and pestle, grind the beans more by hand!. Then heat the mixture in a pan for a few minutes!. Then repeat the grinding process in the mortar!.
At this point, the goop should be pretty smooth!. Now you add spices - sugar (about 1/4 cup per pound of beans) and vanilla (real bean seeds do best, but extract is okay)!. Then add some cinnamon, tarragoon, chili powder or something other exotic spice that you might never think of in chocolate!. You really can get a nice taste with some things you wouldn't think of!.
Store the mess in a container and let it set (refrigeration helps)!. It will be a different experience, but it will bring you closer to the real thing than you get from Hershey's!.
~lauren~
Www@FoodAQ@Com
Buy some cooking chocolate and heat it in the microwave, and add some rice crispies or whatever to it!.
Simple!.Www@FoodAQ@Com