Chocolate

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 <h1> Making chocolate at home </h1> 
 I always buy cooking chocolate from shops, and I have noticed that all of th
em have "hydrogenated vegetable oil" or their equivalents mentioned in the ingre
dient list.
Now, I'm not a big fan of using products that contain fully/partially hydrogena
ted vegetable oils, so I've long been on the look out for chocolates that do not
contain these ingredients. However, on searching, I haven't been able to find an
y with just a few basic ingredients. The ones that don't contain hydrogenated oi
ls
are too expensive because of the high cost of cocoa butter. Also, being in India
, where the climate is generally about 33°C - 36°C, manufacturers use Hydrogenat
ed
Vegetable Oils to keep the chocolate from melting at room temperature(which is w
hy "foreign" chocolates are generally deformed when we buy them in India).
 I have been experimenting, and have found that the following procedure
produces good quality bitter chocolate, which I enjoy eating. 
 <h4> Ingredients </h4>

<pre> 
1 unit Melted Unsalted Butter
1 unit powdered/pulverised sugar(not Icing sugar), or to taste
3 units good quality cocoa powder(I use Cadbury or Hershey's), or to tas
te
 </pre> 
 <h4> Procedure </h4> 

 Melt the Butter, and add all the sugar to it. 
Simmer the butter with the sugar for some time so that sugar is complete
ly melted in the butter and some of the water has vaporised. 
Keep stirring with a thin wire whisk. 
Remove from the heat. 
Add the cocoa powder a little at a time(preferably in 4~5 batches), stir
ring all the time with a thin wire whisk, to ensure that no lumps form. 
Add as much cocoa powder as is required(to taste) or to adjust the consi
stency of the mixture to be like a thick syrup, which can be poured
into molds when it is hot/warm. 
You may optionally add vanilla extract for extra flavor. Add only about
1/4tsp for every 100g of butter(or 500g chocolate) or to taste. 
Pour into molds and chill in a refrigerator for about 2 hrs. or till com
pletely solidified. 
Eat directly or use as cooking chocolate or make a hot cup of hot chocol
ate. Enjoy! 
<hr/><hr/>
 Note If you want to add more cocoa powder or you find that you are
not getting a shiny pourable liquid, you may want to try adding an emulsifier
such as "soya lecithin" or "egg yolk" in a proportionate amount, a little at a
time, stirring constantly till you get a liquid with a smooth consistency. 
<hr/><hr/>
 <blockquote>
You can make chocolate from cocoa powder. There are companies that make their ch
ocolate like that. Here are some things to remember though... 
- When the cocoa butter and cocoa powder are separated their have not been refin
ed down to the correct partical size....so you might get a grainy chocolate. 
- NEVER EVER add water or a water based product to Chocolate! If you do it will
either turn it into a ganache or just seize up the chocolate. 
If you are going to make a chocolate bar then you will need cocoa powder, cocoa
butter, and sugar. If you want to add anything else it needs
to be water free! Unless you are adding a dired fruit or something...the little
water in that will be fine. 
- You will have to temper the chocolate(like said earlier) 
- If you want to add flavors to the chocolate then use "essential oils". Those a
re the flavors from the flavor source and have no water. They are fat based. 
- You can certainly make this chocolate bar but it will not come out as good as
a company might make it because you do not have a refiner(partical size)
or a conche(heating and agitating machine to develop flavors) but you can certai
nly have fun with it and make a chocolate you will enjoy... </blockquote> 
<hr/><hr/>
 <h2> Chocolate Receipes </h2>

<hr/> <hr/>
 <h3> Chocolate Candy </h3> 
 <h4> Ingredients </h4> 
 <pre> 
3 cups sugar
3 cups milk
5 tablespoons cocoa
1 tablespoon butter
1 teaspoon vanilla </pre> 
 Combine the sugar, milk, and cocoa in a
saucepan and bring it to the boil while stirring. Boil
until the mixture reaches the soft ball stage
at 234-240 degrees F. Remove from heat and stir
in the butter and vanilla until mixture is creamy. 
Pour onto a buttered tray and allow to cool. 
Cut into squares and store in an airtight container.
<hr/>
 <h3> Chocolate Chews </h3> 

<pre> 
¼ cup butter or margarine
½ cup dark corn syrup
6 tablespoons baking cocoa
½ teaspoon vanilla extract
3 ¼ cups powdered sugar, divided
¾ cup nonfat dry milk powder </pre>

In a saucepan, melt the butter over medium heat.
Stir in corn syrup and cocoa, and bring to a boil. 
Remove from heat and add the vanilla, 2 cups of the
powdered sugar, and the milk powder. As you stir this,
the mixture will become stiff. 
Place mixture on a surface lightly dusted with powdered sugar
and knead in the remaining powdered sugar. Continue kneading
for 3 or 4 minutes until stiff. 
Divide into four sections and roll each portion into an 18 inch rope. 
Cut into 3/4 inch pieces and wrap each piece in waxed paper or
cellophane. Store in the fridge.
<hr/>
 <h3> White Chocolate Truffles </h3> 

<pre> 
8 ounces of white chocolate, chopped in small pieces
&frac13; cup butter
1 egg yolk
¾ cup toasted almonds, minced </pre> 
 Melt the chocolate and butter in the top of a double boiler. 
Remove from heat. Add the egg yolk and beat at medium speed until
fluffy and cooled. Cover and allow to rest in a cool, dry place for
12-24 hours. Do not refrigerate. 
Shape into 1 inch balls and roll in the almonds. 
Cover and chill. Return to room temperature before serving. 
Makes about 24 truffles.
 Helpful Hints: If mixture is too soft to form into balls,
stir in 1 tablespoon of powdered sugar at a time until you
reach the desired consistency. 
<hr/>
 <h3> <h3>Chef Vincent Guerithault's White Chocolate Truffles </h3> 
 <pre> 
18 ounces white confectionery coating, cut in pieces
9 tablespoons butter
2 tablespoons whipping cream
¼ cup confectioners' sugar
Additional confectioners' sugar </pre> 
In a microwave or double boiler, melt confectionery coating, butter and
cream over low heat until smooth, stirring frequently. Stir in sugar. 
If mixture separates, beat with a mixer for 30 seconds. 
Pour into an 8 inch square pan and chill for 20 minutes or until slightl
y hardened. Using a melon baller or spoon, scoop out and shape into 1 inch
balls.
Roll in the remaining sugar. 
Store in an airtight container in the refrigerator. Makes about 5 d
ozen truffles.
<hr/>
 <h3> White Chocolate Salties </h3> 
 <pre> 
16 ounces almond bark, in pieces
1 12-ounce package salted Spanish peanuts
3 cups thin pretzel sticks, broken up </pre> 
 Melt almond bark in the top of a double boiler. Remove from heat an
d cool for 2 minutes. 
Add peanuts and pretzels. Stir until coated. 
Drop by teaspoonfuls on wax paper and chill for 20 minutes until firm. 
<hr/>
 <h3> White Chocolate Fudge </h3> 

 <pre> 
1 8-ounce package cream cheese, softened
4 cups powdered sugar
1 ½ teaspoons vanilla extract
12 ounces almond bark, melted
¾ cup chopped pecans </pre> 
 Beat the cream cheese at medium speed until smooth. Gradually add s
ugar and vanilla, beating well. 
Stir in melted almond bark and pecans. 
Spread in buttered 8 inch square pan. Refrigerate until firm and cu
t in squares.
<hr/>
<hr/>
 NOTE: For a different taste, experiment with the different forms of
white chocolate, real and imitation.
Read more about the different white chocolate choices, and then make your decis
ion.

<hr/>
<hr/>
 <h3> Chocolate Mice </h3> 

 <pre> 
20 maraschino cherries with stems
1 Tablespoon butter, softened
1 Tablespoon corn syrup
dash of salt
2/3 cup powdered sugar
40 pieces Sliced almonds, toasted
2 cups chocolate chips or pieces
20 chocolate kisses </pre> 
 <img src = "c" alt = "chocolate mice"/> chocolate mice 
Thoroughly drain cherries on a paper towel. 
Mix together butter, corn syrup, salt, and powdered sugar. Knead until s
mooth. 
Shape 1 tsp. of the mixture around each cherry and place on waxed paper
lined cookie sheet to chill. 
Melt chocolate chips or pieces using a double boiler. You could use
the microwave instead, but you
only want to heat the chocolate for 30 seconds at a time, stirring well between
each interval. 
Dip covered cherries in melted chocolate by holding at the stems. 
Place on waxed paper lined tray and immediately place a chocolate kiss
and 2 almond slices in place for the ears and head before chocolate sets. 
For added "cuteness" dot two eyes and a nose on each head with a bit
of white chocolate or you could even use one of those little cake
decorator icing tubes. 
Store chocolate mice in an airtight container in the refrigerator. 
 Simpler Version 
 If you want to make this recipe really quickly and without any hassle,
simply drain the cherries, melt the chocolate, dip and assemble.
You don't have to make the mixture around the cherry to make chocolate candy mic
e.
<hr/>
 <h3> Chocolate Haystack Recipe 1 </h3> 

 <pre> 
1 cup chocolate chips
1/2 cup peanut butter chips
1 tablespoon shortening
1 1/2 cups chow mein noodles, slightly broken </pre> 
 Prepare a tray by lining with waxed paper.
Combine chocolate chips, peanut butter chips and shortening in a microwa
ve safe bowl. Heat for 1 minute and stir.
Continue heating and stirring every 30 seconds until mixture is melted and smoot
h. 
Add chow meine noodles and stir well to coat. Drop by teaspoonfuls
on to the wax paper. Let stand or chill until set. 
Store in an airtight container in the refrigerator. 
<hr/>
 <img src = "h" alt = "chocolate haystack"/> chocolate haystack 
<hr/>
 <h3> Chocolate Haystacks 2 </h3> 

 <pre> 
1/4 cup butter flavored shortening
1/2 cup creamy peanut butter
1 package butterscotch chips
6 cups corn flakes
2/3 cup mini chocolate chips
chopped nuts or jimmies, optional </pre> 
 Place corn flakes in a large bowl and set aside. 
Melt shortening, peanut butter, and butterscotch chips in a large saucep
an over very low heat, stirring constantly until melted and smooth. 
Remove from heat. 
Pour mixture over corn flakes and stir well until thoroughly coated. Sti
r in chocolate chips. 
Spoon mixture with heaping teaspoons into mounds on waxed paper lined tr
ay. Sprinkle with the chopped nuts or jimmies if desired. 
Refrigerate until firm. Store in an airtight container.
<hr/>
 <h3> Spider Recipe </h3> 

 <pre> 
8 ounces semisweet chocolate
2 cups miniature marshmallows
Black or red shoestring licorice, cut into 192 - 2" lengths
48 small round candy-coated milk chocolate balls </pre> 
 Line cookie sheet with waxed paper. In a microwave safe bowl melt choco
late for 30 seconds. Stir.
Continue melting and stirring every 30 seconds until completely melted. 
Let stand for 5 minutes. Stir in marshmallows.
 Drop by tablespoonfuls onto cookie sheet. 
Press 8 pieces of licorice into each mound for legs. Press 2 small round candies
into mound for eyes. 
Refrigerate until firm. Makes 2 dozen. 
<hr/>
 <h3> Chocolate Spiders </h3> 

 <pre> 
1 package semisweet chocolate chips
16 large marshmallows
1/3 cup butter or margarine
1/2 teaspoon vanilla
2 cups instant oatmeal
1 cup flaked coconut
uncooked ramen noodles or chow mein noodles
cinnamon red hots or red m&m`s </pre> 
 Melt together the chocolate chips, marshmallows, and butter in a medium sauc
epan over low heat. Stir constantly until smooth. 
Remove from heat and stir in vanilla, oatmeal, and coconut until well covered.
 
Drop by heaping spoonfuls on waxed paper covered tray to form spider bodies. 
Use noodles to form spider legs. Refrigerate to chill and set. 
Use 2 red hots for eyes. 
<hr/>
 I hope you will enjoy trying out these receipes at home.Happy experimen
ting! 
<hr/><hr/>
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<?xml version ="1.0" encoding = "utf-8"?

<p> <h4> Ingredients </h4>

<p> <h4> Procedure </h4> </p>

<p> <h2> Chocolate Receipes </h2></p>

<p> <h3> Chocolate Chews </h3> </p>

<p> <h3> White Chocolate Truffles </h3> </p>

<p> <h3> White Chocolate Fudge </h3> </p>

<p> <h3> Chocolate Mice </h3> </p>

<p> <h3> Chocolate Haystack Recipe 1 </h3> </p>

<p> <h3> Chocolate Haystacks 2 </h3> </p>

<p> <h3> Spider Recipe </h3> </p>

<p> <h3> Chocolate Spiders </h3> </p>

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