Choclate recipes

INGREDIENTS

Sugar

1 Cup

Milk Powder (Amulya)

1 Cup

Butter

Three fourth Cup

Cocoa Powder METHOD

...Three fourth Cup

Make syrup with the sugar One string consistency.Not a feeble mmediately, but sticks like a shaky pillar. Remove from fire. stir till the butter completely dissolves. BlendCocoa powder ll and mix this with the sugar syrup & butter combo and keep ecomes thick. Empty on to a greased plate. Let it cool. Slice frigerate.

string that breaks i Add the butter and and milk powder we stirring till it b into pieces and re

Your soft exotic chocolates are ready !! --------------------------------------------------------------------Choclate with candy inside. Ingredients 10 oz (280g) chocolate 1/4 cup chopped cashews 1/2 cup soft caramel candies from the store 1 tablespoon cream 1 tablespoon water Method Clean and dry your plastic mold thoroughly before you begin. Melt the chocolate in a double boiler and then pour melted chocolate into th e molds. Be sure the chocolate coats the bottom and sides of each cavity. Pour o ut the excess chocolate and clean the top of the mold. Leave chocolate in the fr idge to set. Unwrap the caramel candies and place them in a microwave-safe bowl with wate r and cream. Microwave them on high for 1 minute. Stir well, then microwave agai n for 30 seconds. Stir again. If caramels aren't melted completely, you can give

them another quick blast in the microwave. You want the caramel to be smooth an d liquid. Spoon the caramel mixture into the hardened chocolate molds. Don't fill them to the top. You only want to fill each bar about 2/3 full with caramel. Sprinkl e chopped cashews over the top of the caramel to almost the top of the mold. Rem ember, you still need to add a layer of chocolate, so don't fill the mold comple tely. You might need to re-melt the remaining chocolate at this stage. Pour over t he molds to form a lid. Scrape the top of the molds flat with a spatula or a kni fe and then return to the fridge until they're set completely. Once the chocolate has hardened properly, remove your candy bars from the mo lds and store in air tight containers. --------------------------------------------------------------Home-made Chocolates & Chocolate-coated Biscuits Ingredients: Dark Chocolate compound 500 gms (Brand Amul / Morde) (I used the dark chocol ate compound. You could even use white chocolate / milk chocolate variants) Nuts / Raisins (optional) as required Marie Digestive Biscuits 10 nos Plastic Chocolate moulds in various shapes (They re easily available at most l ocal supermarkets) Colour Chocolate wrapping paper Method Home-made Chocolates:

Take the chocolate slab out of the refrigerator 1 hour before melting. Break the chocolate compound into small pieces (about 1/2? pieces) and place in a microwaveable bowl. You could also melt the chocolate in a double boiler. Put the bowl in the microwave oven and melt. As a guide, melt 125 gms dark c hocolate compound on high power for 1 minute and white or milk chocolate on medi um power for 2-3 minutes. Stir the chocolate with a whisk and let stand for half a minute, then stir a gain if necessary. Return to the microwave for another 30 seconds if required. Add the nuts or raisins if you have chosen to make the chocolates along with them. Stir well. Drop the chocolate mixture into the moulds. Pat the moulds lightly on your kitchen counter to even out the chocolate in the moulds, else you will have an uneven finish on the underside of each chocola te once they have set. Keep the moulds in the freezer and allow to set for 15 minutes. Remove from the refrigerator. Un-mould and wrap in coloured chocolate paper. Store in a jar in a cool, dry place. Does not require refrigeration once it is set, unless you live in a very hot, humid place. Melting Chocolate in a Double-boiler: Take the chocolate slab out of the refrigerator 1 hour before melting. Break the chocolate compound into small pieces (about 1/2? pieces) Put the chocolate in a heat proof glass or metal bowl (borosil or stainless steel bowl) that can sit over a sauce pan. This makes a double boiler.

Fill the saucepan with 1? high water and put on the stove to boil. When wate r boils, reduce heat to minimum. Place the bowl of chocolate on the simmering water, taking care not to let t he base of the bowl of chocolate to come in contact with the hot water. Do not stir. Once the chocolate starts to melt, stir very gently with a rubb er spatula or a wooden spoon. When the chocolate is almost melted, switch off the stove. Remove bowl from the saucepan. Gently stir again till fully melted and glossy. Method ove. Drop a biscuit into the molten chocolate. Using two spoons, carefully ensure to coat the cookie well on all sides. With the help of the spoons, lift the cookie from the molten chocolate and p lace on a dish covered with aluminium wrapping foil. Repeat with each cookie. Place the dish in the refrigerator (normal compartment, not the freezer) and allow to set for 5-10 minutes. Once it has set, remove from refrigerator, wrap in coloured paper and store in the normal compartment of the refrigerator. -----------------------------------------------------------Choclate lava cake Ingredients (makes three 6-oz ramekin cakes) - 100g dark chocolate (example, Cadbury Old Gold 70% cocoa), cut to small cu bes - 100g unsalted butter, cut to small cubes - 2 eggs - 50g caster sugar - 20g self-raising flour To decorate (optional) - icing sugar and small sieve - berries - vanilla ice cream Additional tools needed - spatula - electric whisk (hand-held) - oven safe ramekins (6-8 oz) Directions 1. Melt dark chocolate and butter using either the microwave (see cooking no te 3), a hot water bath or a double boiler (note: do not use direct stove heat o r the ingredients will burn). 2. In a large bowl, use an electric whisk (you can whisk by hand too but it s more tedious) to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes. 3. Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly. 4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked). Fill the ramekin almost 3/4 full with the chocola te mixture and bake in a preheated oven of 180C (356F) for about 10 minutes. Min e took exactly 11 minutes. The cake is deliberately slightly undercooked so as t o achieve its ideal consistency which is runny in the middle (hence the name fon dant/molten/chocolate lava) but if you over-bake it, you will get a super moist chocolate cake which is yummy too. Choco-pies:

Get the molten chocolate ready as described in the one of the two methods ab

5. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving p late. 6. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side.