Chocolate recipes are almost universally used in English speaking countries to designate the seeds of the small tropical tree known to botanists as theobroma cacao, from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made. The name "Chocolate" is nearly the same in most European languages, and is taken from the Mexican name of the drink, "Chocolate" or "Cacahuatl."
Chocolate is almost unique as a food in that it is solid at normal room temperatures yet melts easily within the mouth. This is because the main fat in it, which is called cocoa butter, is essentially solid at temperatures below 25 1C when it holds all the solid sugar and cocoa particles together.
This fat is, however, almost entirely liquid at body temperature, enabling the particles to flow past one another, so the chocolate becomes a smooth liquid when it is heated in the mouth. Chocolate also has a sweet taste that is attractive to most people.
Strangely chocolate began as a rather astringent, fatty and unpleasant tasting drink and the fact that it was developed at all,is one of the mysteries of history. To be called "chocolate", a product must contain cocoa.
Chocolate is actually very easy to shape and mold into creative..
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Here you will find simple homemade chocolate recipes with pictures like cocoa fudge, chocolate cheesecake, cocoa meringue pudding and many more...
Cream the butter, stir in the sugar gradually, add the un-beaten eggs, and beat all..
Put the milk in the upper part of the double boiler, and heat. Mix flour and cocoa..
Put the water, salt and chocolate in a saucepan. Cook, stirring until the chocolate..
Combine the lemon juice , lemon peel whit butter and powder sugar mix it well whit..
Mix all ingredients together but vanilla; cook, stirring constan-tly, until it begins to boil, then..
Cream the butter, add sugar, vanilla and egg; beat thoroughly, then add flour in which is..
Mix in order given, having dough as soft as can be handled, turn onto moulding..
Stir the sugar and cream over the fire until the sugar is melted, then let boil to the soft ball..
Stir the sugar, glucose and cream over a slack fire until the sugar is melted; move the..
Put the sugar, glucose, honey, paraffine and water over the fire, stir occasionally and..
Heat oven to 375°F. In a double boiler top over hot, not boiling water, melt chocolate..
Heat Sue Bee Honey and half and half in fondue pot over direct heat. Reduce heat..
Melt butter in saucepan. Add sugar, water and corn syrup. Cook to 290°F or until a..
Cream butter in large mixer bowl. Combine 2½ cups confectioners sugar and..
Combine crumbs and margarine press onto bottom of 9 inch springform pan. Bake..
Preheat the oven to 400°F (200°C). Line the bottom and sides of a 13 x 9 x 2 inch..
You've got to set up a double boiler to escape disaster. Bring about two inches of water to a simmer in a small pot. Chop the chocolate into small chunks (saving yourself a piece to nibble on, of course), put them in a small heatproof bowl, set it on top of the pot (the water shouldn't touch the bottom of the bowl) and stir now and then to encourage even melting. Be careful not to get any water into the chocolate because that may cause it to seize, leaving you with an ugly mess!
I've heard that it isn't. You heard right. White chocolate is an impostor. Although it is made from cocoa butter (the fat from the cocoa bean), it isn't really chocolate because it has no cocoa solids, the dark colored stuff that gives real chocolate its identity, deep flavor and antioxidant punch.