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Chocolate Scribble ~ That’s Right.

April 30, 2010 by  
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Embellish your desserts ( or yourself ) with a chocolate scribble using a transfer sheet. And while you’re at it, check out my new chocolate decorating instructional DVD ! The Chocolate Garden. www.thechocolateaddict.com

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Paleo Dessert Recipes – Important Alert: The Following Paleo Dessert Recipes Will Make You Drunk!

April 30, 2010 by  
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Who wants a couple of Paleo dessert recipes that are not only ridiculously easy to prepare, but also taste ridiculously great?

WOW! So many hands up… great! So, I want to disclose 2 Paleo diet dessert recipes that are quite simple to make, yet taste really yummy.

Wait, did I hear someone say “that’s it? Only 2 measly recipes?”

Alight, alright, to be honest, I have a ton of Paleo dessert recipes neatly tucked away in one of my computer folders. Since, I have very limited space here, I’ll share only a couple of recipes – sorry!

To make it up to you, I’ll reveal the place where you can download those recipes to your computer. They can be found in some highly organized Paleo cookbooks, so check them out after these 2 recipes.

Besides, the author will be fuming mad if I reveal all her recipes here!

Okay, enough jabbering, here are your “caveman” dessert recipes… These desserts are so good; you’ll feel drunk with joy after eating them!

Dessert Recipe 1: Paleo Coco Pudding

Ingredients: ¼ Cup of carob powder, 1 tablespoon raw honey, 1 medium ripe banana, 2 small ripe avocados

Directions: Place carob powder and honey in a food processor. Next, slice the banana and avocado into chunks and throw them in the food processor. Finally, blend the mixture until it becomes thick and smooth.

Dessert Recipe 2: Special Paleo Brownies

Ingredients: Approximately ¼ cup of coconut oil, 2 ¼ cups of almond flour, 1 teaspoon organic kelp granules (salt alternative), 1 teaspoon baking soda and 2 pears (use food processor to puree them first!)

Directons: Set flour aside but dump all ingredients in a food processor. Blend until the mixture becomes buttery. Now put the flour in and blend.

Spread some coconut oil evenly on a baking pan. Also, sprinkle a bit of almond flour on the pan.
Pour mixture into the pan, spread it well and bake at 350 degrees for approximately 30 – 35 minutes.

Now, enjoy these Paleo dessert recipes!

As promised earlier, here’s the place to download a set of cookbooks that contain hundreds of Paleo recipes. Desserts, main courses, appetizers, special chocolate recipes and more – they are all covered in those books. Just follow this link: http://www.paleorecipecookbooks.info/

Sam Hutchinson is a junior pastry chef and a follower of the Paleo diet. To download cookbooks containing stacks of tasty Paleolithic diet recipes, (including many Paleo dessert recipes as well) Click here.


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Fancy After Dinner Chocolate Recipes : Soaking The Raisins For Raisin Liqueur Clusters

April 28, 2010 by  
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Learn how to soak the raisins for making raisin liqueur clusters; learn more about making chocolate desserts in this free cooking video series. Expert: Rachel Dayan Bio: Rachel has traveled the world where she picked up many recipes and styles of cooking which helped her open her own catering business in Florida. Filmmaker: Gary Zier

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Chocolate Making Workshop in London – Learn To Make Delicious Chocolate On Your Own

April 28, 2010 by  
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Ever thought about how interesting it would be if you could make delicious chocolates on your own? Well, it indeed is a wonderful experience to learn the art of chocolate making. By way of acquiring this skill, you will actually be able to whip up your own recipes and amaze people with your delightful products. There are a lot of different chocolate making courses in London that you can buy in order to learn about the secrets behind making some of the finest chocolates. When you purchase a chocolate making workshop, you will be trained under the expert guidance of specialised chocolatiers, who will teach you everything you want to know about chocolate making.

TotallyGifts.co.uk provides you the opportunity to indulge in some of the best chocolate making workshops across the UK. We offer this program in six different locations and most of the workshops last for about two and half hour. During this time, you will have access to the very best equipment and some of the rarest ingredients required to make some of the finest chocolates. Get familiar with how to make some of the best truffles or learn about making Belgian chocolates – considered to be one of best in the world. People often indulge into learning the tricks of chocolate making from recipe books but what they miss out on is the personal touch that a real chocolate recipe needs and some secret tips, that only experts can teach you. A Chocolate making workshop in London is the best way to learn how to make the tastiest chocolates on your own. You can also buy this experience for someone you know who is chocoholic.

TotallyGifts.co.uk gives you an opportunity where you can purchase a Chocolate Making Workshop in London, available specifically on Saturdays in London and learn to make delicious chocolates all by yourself.


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How to Make Hot Chocolate : Adding Personal Touches To Hot Cocoa

April 26, 2010 by  
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How to add personal touches to your cup of hot cocoa; get expert tips on making hot chocolate recipes in this free instructional video. Expert: Melissa Schenk Bio: Shopping for gifts doesnt have to lead to financial stress. Melissa Schenk will teach you how to budget your holiday gift spending and make this the year that you finally come in or under budget! Filmmaker: Melissa Schenk

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Chocolate Treats to Enjoy: Amish Chocolate Toffee Bars and Triple Chocolate Clusters

April 26, 2010 by  
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We always have people wanting more chocolate recipes.  (It’s so good to know I am only one of many chocoholics.)  So here are more chocolate delights just for you.  Choices include Amish Chocolate-Toffee Bars.  These bars, in true Amish tradition, are simple but delicious three layer bars that are easy and quick to make.  If you prefer candy, try the Triple Chocolate Clusters.  These candies are clusters of various chocolates and coating over nuts and pretzels.  Oh, go for it!  Make them both.

AMISH CHOCOLATE TOFFEE BARS

CRUST:
1 cup flour
3/4 cup white sugar
1/2 cup butter

Preheat oven to 350 degrees.

Mix above ingredients and press into a 9 x 6-inch pan. Bake at 350 degrees for 15 minutes.

FILLING:

3/4 cup brown sugar
1/2 cup butter

Boil brown sugar and butter in a saucepan for one minute. Pour over the baked crust.

TOPPING:

1 cup pecans
1 cup chocolate chips

Sprinkle the pecans over the top of the filling. Bake at 350 degrees for 10 minutes. Remove from oven and while still hot, sprinkle chocolate chips over the top and spread to smooth. Cut into bars when cooled.

TRIPLE CHOCOLATE CLUSTERS

2 (4-oz each) white chocolate bars
1 cup milk chocolate morsels
1 cup semi-sweet chocolate morsels
1 1/2 cups chopped pecans
1 1/2 cups broken pretzels

Melt the white chocolate, milk chocolate and semi-sweet chocolate together in a heavy saucepan over low heat, stirring constantly. When chocolates are completely melted and blended, stir in the pecan pieces and pretzel pieces. Drop by heaping tablespoons onto lightly greased waxed paper. Chill in the refrigerator at least one hour. Store in an airtight container in the refrigerator for up to one month.

Yield: approximately 3 dozen

You can make a firmer candy by using 3 cups semi-sweet chocolate morsels and leaving out the milk chocolate and white chocolate.

Enjoy!

For more candy and cookie recipes visit my blog at http://ladybugssweettreats.blogspot.com


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How to Make Special Hot Chocolate Recipes : Making Coconut Hot Chocolate

April 24, 2010 by  
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How to make coconut hot chocolate; get expert tips on making dessert beverages in this free instructional video series. Expert: Scott Gottfried Bio: Scott Gottfried attained a liberal arts degree with minor in dessert food preparation from Brookdale community college. Filmmaker: Scott Gottfried

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Hey Chocolate Lovers: How to Make Ghirardelli Individual Chocolate Lava Cakes

April 24, 2010 by  
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Okay, Chocolate Lovers.  Here is a great Ghirardelli chocolate recipe for Individual Lava Cakes.  This is a must try recipe for chocolate lovers everywhere!  What a great dessert to impress your guests or your significant other!  Be prepared for ooohs and aaahs when you sit these little ramekin desserts in front of your guests.  Accept their compliments and their  “Oh, you shouldn’ haves”, graciously.  No need to tell them you didn’t work extremely hard on this special dessert.  There is no need to spill your little secret. 

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES

Centers:
1/2 bar (2-oz) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup heavy cream

Cakes:
Nonstick cooking spray
1 bar (4-oz) 60% Cacao Bittersweet Chocolate Baking Bar
1 stick unsalted butter
2 eggs
2 egg yolks
1/3 cup sugar
1/2 tsp vanilla
1/4 cup cake flour

To make the centers:
Melt chocolate in cream in the top of a double boiler. Whisk gently to blend well. Refrigerate for 2 hours or until firm. Form mixture into 6 balls.

To make the cakes:
Preheat oven to 400 degrees. Spray 6 4-ounce ramekins or custard cups with the nonstick cooking spray. Melt chocolate and butter in top of a double boiler. Whisk the mixture gently to blend. With an electric mixer, whisk together eggs, egg yolks, sugar, and vanilla on high for 5 minutes. Fold the chocolate mixture and flour into the egg mixture until combined. Spoon mixture evenly into the prepared ramekins. Place a chocolate ball center in the center of each ramekin of batter. Bake 15 minutes or until firm to the touch. Let stand 5 minutes before inverting onto dessert plate. Remove ramekin.

Enjoy!

 

More recipes for sweets and desserts can be found at http://ladybugssweettreats.blogspot.com


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How to Make Hot Chocolate : Garnishing Hot Cocoa

April 22, 2010 by  
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How to serve hot cocoa; get expert tips on making hot chocolate recipes in this free instructional video. Expert: Melissa Schenk Bio: Shopping for gifts doesnt have to lead to financial stress. Melissa Schenk will teach you how to budget your holiday gift spending and make this the year that you finally come in or under budget! Filmmaker: Melissa Schenk

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What You Need to Know about Baking with Chocolate

April 22, 2010 by  
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Is there anyone who doesn’t love at least one type of chocolate? Surely not! Since ancient times, chocolate has lured bakers and cooks to include it in every meal imaginable, from breakfast to dessert.

You may have cooked and baked with chocolate before, but by knowing a few key facts, your resulting treats will improve immensely. Begin with a great recipe (I especially like the chocolate recipes on videos found at Gourmandia.com). Then give these tips a try next time you have a chocolate craving:

Choosing the Right Chocolate

There are a number of types of chocolate used in baking. Always use the type you’re your recipe calls for.

Cocoa is made when unsweetened chocolate is stream pressed. The resulting powder has a lot of flavor and not much fat. Cocoa quickly looses its flavor when exposed to the air, so it’s best to buy small containers of cocoa powder.

Cocoa butter is a vegetable fat made from the cacao plant.

Chocolate chips may be made from semi-sweet dark chocolate or milk chocolate. Read the packaging carefully!

Chocolate liquor is made by grinding roasted cocoa beans.

Milk chocolate is rarely used in baking. It is chocolate with condensed or dry milk added to it.

Dark chocolate has various levels of sugar added to it, resulting in bittersweet (the least amount of added sugar), semi-sweet (some sugar added), or sweet (the most sugar added).

Semi-sweet chocolate is sugar and vanilla mixed with chocolate liquor.

Unsweetened chocolate, which also sometimes called baking chocolate, is the solid form of chocolate liquor.

White chocolate has about 50% cocoa butter, and lots of sugar, milk, and vanilla.

For the Best Chocolate, Read the Label

For better results in your baking and cooking, use the highest quality chocolate you can afford. The good news is, not all fine quality chocolate is expensive. How can you know if the chocolate is worth your time and trouble? Check the label. If the ingredients list names any fat but cocoa butter, don’t use it.

How to Melt Chocolate

Chocolate is frequently melted before being used in a recipe. Although it’s not difficult to melt chocolate, disaster can easily strike if you don’t follow a few simple steps.

First, never melt chocolate in a humid kitchen. Second, make sure all your cooking tools are dry. Any exposure to water can cause the chocolate to become stiff and grainy.

Chocolate begins to melt at about 95 degrees F. If it gets overheated, it separates and burns and is not useable. A double boiler really is a must to help prevent burning chocolate.

To melt chocolate, chop up the chocolate and place it in the upper part of the double boiler. Place just enough water in the bottom part of the double boiler; too much, and the water will touch the upper bowl and burn the chocolate. When the chocolate just begins to melt, stir it constantly until completely melted. Once the chocolate melts, it will stay in liquid form for about 30 minutes.

And that’s all you need to know to enjoy a fabulous chocolate recipe!

Kristina Seleshanko is a former research librarian for “Gourmet” magazine and the author of 16 books. For more information, visit www.KristinaSeleshanko.com.


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