Chocolate
Recipes
Do
you have a great recipe for a chocolate dessert ? Then let
us know.
Real
Belgian Chocolate Ice Cream Topping
Ingredients:
5 oz dark Chocolate
2 Tbsp water
2 Tbsp sugar
4 Tbsp milk
Put the chocolate and the water in a double boiler;
heat and melt slowly while stirring constantly. Add the
sugar and milk and keep stirring until the milk and sugar
are completely absorbed, but do not let the mixture come to
a boil !
Pour the warm chocolate topping over your ice
cream and enjoy…
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Valentine's
Day Hearts or Truffles
From the February 9, 2000 Rocky
Mountain News article
Ingredients:
1 pound Callebaut semisweet or milk chocolate, or equivalent
10 ounces hazelnut paste
2 ounces finely chopped hazelnuts, almonds or pecans
5 ounces finely ground chopped roasted almonds to finish the
chocolate
Break
3 ounces of chocolate into small pieces and place in a double
boiler. Stir together the hazelnut paste and 2.5 ounces
melted chocolate mixture and stir well.
Remove
the mixture from the heat and add the 2 ounces of chopped
nuts. Stir well to combine.
Pour
the mixture onto waxed or parchment paper to a thickness of one
half-inch thick. Let it sit until hardened. If
mixture will not harden, place in refrigerator for a few
minutes. When hardened, cut shapes with a cookie cutter or
scoop balls with a teaspoon.
Melt
the remaining chocolate in a double boiler and stir well.
Mixture should not be heated to more than 90 degrees.
Allow to cool to 78 degrees. Return to double boiler and
heat semisweet chocolate to 87 degrees and milk chocolate to 85
degrees. This will keep the chocolate shiny and unstreaked.
Using
two toothpicks or a dipping fork, dip hearts or balls of
chocolate one at a time in melted chocolate. Shake off the
excess and cover with the finely ground roasted almonds.
Place on parchment or waxed paper. Refrigerate.
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