If you lack time, this is the perfect recipe for fast and gourmet chocolates!
Archive for the ‘chocolate recipes’ Category
Here are some very different recipes for chocolate. Give them a try.
Mexican Fudge
28 oz. Peter’s Gourmet Chips 900 ct.
4 oz. Peter’s Broken Orinoco Liquor
28 oz. Sweetened condensed milk
8 oz. Finely ground almonds (or almond paste)
1 tbsp. Cinnamon
1/2 tsp. Ground dried jalapeno pepper
1/8 tsp. Ancho chile powder
Peter’s Dor Semi-sweet Chocolate Heat milk until scalded. Add almonds (or almond paste). Blend in Peter’s Broken Orinoco Liquor and spices; stir until liquor is melted. Add Peter’s Gourmet Chips and stir until incorporated. Spread out onto parchment paper or oiled slab to 1/2″ thick (approximately 10″ x 16″). Let set until cooled and firm; bottom and cut into 1″ squares. Enrobe in Peter’s Dor Semi-sweet Chocolate.
Yield: Approximately 160 pieces
Crispy Rice and Peanut Bars
5 cups Crisped rice
1 cup Peanuts
1 cup Sugar
1 cup Corn syrup
1 cup Peter’s Peanut Flavored Icecap Chips
Peter’s Broc Milk Chocolate In large bowl, mix together crisped rice and peanuts. Set aside.
In a pan, combine sugar and corn syrup. Cook, stirring constantly until the mixture comes to a full boil. Remove from the heat. Stir in Peter’s Peanut Flavored Icecap Chips. Immediately pour syrup mixture over cereal/peanut mixture stirring to coat evenly. Pour onto buttered pan and pat evenly. Cut into bars. Coat bars using Peter’s Broc Milk Chocolate.
Yield: depends on the bar size
Habanero Truffle
1/2 Sliced habanero
6 oz. Heavy cream
2 oz. Corn syrup
2 oz.
Light rum
2 oz. Very soft butter
15 oz. Peter’s Galeton Bittersweet Chocolate,
tempered
Peter�s Galeton� Bittersweet Chocolate.
Bring heavy cream and sliced habanero to a boil. Remove from heat, cover, and allow to steep for approximately 5 minutes. Add corn syrup to flavored cream and bring back to a boil. Remove from heat and add rum. Allow mixture to cool to approximately 105F. Incorporate butter into tempered bittersweet chocolate and make sure no lumps remain. Pour cream mixture over chocolate. Mix together until smooth. Make shells out of Peter’s Galeton Bittersweet Chocolate. Fill moulds to nearly the top and allow to crust. Put bottoms on and allow to set up.
Yield: Approximately 125 pieces
The luxuriously deep flavor of Ghirardelli premium Double Chocolate Hot Cocoa creates the intense, lingering chocolate experience cherished by true cocoa lovers.
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ANOTHER GREAT RECIPE
Versatile Hot Chocolate
3 oz bittersweet (60-70%) chocolate, chopped into small pieces
1/4 cup water
1/4 cup heavy cream
1/2 cup milk
2 teaspoons light brown sgar
place chopped chocolate in a small heatproof bowl. Bring water to boil and pour over chocolate pieces, making sure all the chocolate pieces are submerged. Set aside for about 3 minutes. While waiting for chocolate to melt, place cream and milk in a medium saucepan and bring mixture to a simmer. Stir in brown sugar.
whisk chocolate and water mixture until smooth, then pour immediately into milk and cream mixture. whisking constantly, bring mixture just to a boil. Divide the hot chocolate among the mugs and serve immediately.
VARIATIONS:
Spiked Hot Chocolate
Add a shot of liquor to your mug of hot chocolate. Peppermint schnapps, Kahlua, and any orange-flavored liquors work well. Only add the shot to the mug after you have prepared your hot chocolate, never during the cooking process.
Iced Hot Chocolate
Hot chocolate tastes great chilled. Bring your hot chocolate to room temperature while it is still in the saucepan. Once it’s cooled, fill and inc cube tray with some of the hot chocolate and place the rest in a pitcher in the refrigerator. After the ice cubes are completely frozen, place three or four in a glass. Shake your pitcher of iced hot chocolate (some chocolate will settle at the bottom of the pitcher), and pour over the ice cubes.
recipes from Chocolate Bar
by Matt Lewis and Alison Nelson
Chocolate Bar: Recipes and Entertaining Ideas for Living the Sweet Life
Discover pure milk chocolate bliss, or share it as a gift. Godiva’s milk chocolate pieces are legendary; embrace the moment as you let the intensity of the flavors slowly unfold. Our assortment includes Milk Caramel Embrace, Cinnamon Blush, Coffee Feather, Open Oyster, Almond Praline Raindrop, Roasted Almond Truffle, Milk Chocolate Praline Heart and more. (10.5 oz.)Kosher OU-D.
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ANOTHER GREAT RECIPE
Cinnamon Chocolate Bread
750 g flour
30 g sugar
8 g powdered cinnamon
20 g salt
30 g yeast
250 g milk
125 g water
3 eggs
60 g butter
90 g baking marzipan
140 g bakestable chocolate drops
egg yolk (for glazing)
Mix the flour, sugar, cinnamon and salt in the mixing bowl. Dissolve the yeast in some of the milk and add the remaining ingredients together with the remaining milk and the water. Knead the dough and the eggs one by one and then the softened butter. Knead further until the dough comes away from the sides of the bowl. Leave the dough to rise for a first time for about an hour. Divide into small pieces and carefully mix in the chocolate drops and the pieces of chopped baking marzipan. Form small 60 g loaves and leave them to rise again. Knock back once. Leave to rise one last time in the rising cupboard until it has doubled in volume. Coat with the beaten egg yolk and bake for about 8 minutes at 210 degrees C.
recipe from Callebaut
Exquisitely creamy chocolate and artistic mastery combine to create our Lindor Truffle with an irresistibly smooth center guaranteed to melt the heart of every chocolate connoisseur on your gift list. Each Ultimate bag contains 50 divine Milk, Dark, White, Peanut Butter and Extra Dark Chocolate Truffles. Net Weight: 21.2 oz/600 grams.
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ANOTHER GREAT RECIPE
Mayfield Muddle
7 ounces real dark chocolate
7 ounces boiling water
2 or 3 soft, but not too ripe, mangoes
6 passion fruit
1 cup heavy cream, whipped to stiff peaks
1 cup plain yogurt
for the meringue:
3/4 cup confectioners’ sugar
4 large egg whites
4 1/2 tablespoons unsweetened cocoa powder (plus more for sprinkling)
1 cup finely ground blanched almonds
oil for greasing
Make the meringue: Heat the oven to 225 degrees F and line a cookie sheet with baking parchment. Whisk a spoonful of sugar into the egg whites and start to beat. When they start to inflate, add the remaining sugar, bit by bit, until smooth, glossy, and standing in soft peaks. Stir in the cocoa and almonds. Spread into a rough sheet or pipe into nests on the cookie sheet. Bake 4 hours, until dry and crisp. (This quantity makes almost double what you need, but this meringue will keep for a long time, so it can be made in advance and stored in an airtight container.)
While the meringue is baking, make a water ganache with the chocolate and boiling water. Leave to cool for a couple of hours at least until thick
ganache:
8 ounces real dark chocolate
1 cup boiling water
Break or chop the chocolate into pieces, put in a heat proof bowl, and melt in a low oven (100-200 degrees). Leave in oven 5 minutes, then check with fork. If it isn’t all melted wait 1 minute and check again. Repeat every minutes or less till all is melted. When melted, make the ganache by adding the boiling water to the chocolate, spoonful by spoonful. It will thicken quickly at first, but it should become a smooth mixture when all the water is incorporated.
Break about half the meringue into bit-size pieces. Cube the mango flesh. Cut the passion fruit in half and squeeze into the same bowl. Mix together the cream and yogurt.
In large glasses, layer the meringue, chocolate, fruit mixture and the yogurt and cream. Dust with unsweetened cocoa powder and serve.
Serves 6 – 8
brought to you by ‘Real Chocolate’ by Chantal Coady
Real Chocolate: Sweet and Savory Recipes for Nature’s Purest Form of Bliss
Mexican Coffee Liquor Truffle
8 oz. Heavy cream
8 oz. 42 DE corn syrup
2 lbs. Peter’s Ultra Milk Chocolate
1/8 oz. Invertase
Peter’s Broc’ Milk Chocolate
Mexican coffee liquor as desired
Combine the cream and 42 DE corn syrup; then heat until scalded. Whisk in melted Peter’s Ultra Milk Chocolate and mix until consistent. When cooled to less than 130 degrees F add coffee liquor and invertase. Allow to cool until firm and portion into one-inch balls. Coat with Peter’s Broc Milk Chocolate.
Yield: Approximately 140 pieces
from Peter’s Chocolate
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