42 another chocolate Recipes

all-purpose flour, baking powder, baking soda, salt, granulated sugar, water, unsweetened chocolate, unsalted butter, vanilla extract, eggs, lightly beaten

butter, softened, sugar, brown sugar, eggs, vanilla extract, flour, baking soda, baking powder, salt, milk chocolate chips, note - for an occassional twist, when i m feeling really extravagant, i add about 1 cup of chocolate coated toffee bits or white chocolate chips...why not go crazy once in awhile

skim milk, banana, hot chocolate powder, powdered soy protein concentrate (or another protein powder of your choice), ground flax seeds, oat bran, ice cube (optional)

all-purpose flour, unsweetened baking cocoa (sifted), baking soda, salt, butter, room temperature, margarine, room temperature (do not use the soft tub margarine), white sugar, light brown sugar, egg, egg yolk (save the white for another use!), vanilla, semi-sweet chocolate chips (or use white chocolate chips or both!)

baking chocolate, water , plus, water, butter, egg yolks, sugar, heavy cream , whipped

all-purpose flour, unsweetened cocoa powder, salt, baking powder, unsalted butter, cut into 3 pieces, bittersweet chocolate, coarsely chopped, unsweetened chocolate, coarsely chopped, eggs, at room temperature, granulated sugar, vanilla extract, semisweet chocolate, chopped into small chunks (can use 1 cup store-bought chocolate chips or chunks), premium quality milk chocolate (can use 1 cup store-bought chocolate chips or chunks) or 6 oz white chocolate, chopped into small chunks (can use 1 cup store-bought chocolate chips or chunks), salted peanuts (can use another nut) or 1 -1 1/2 cup roasted pecan, coarsely chopped (can use another nut), raisins (can use whatever dried fruit that you like) or 1 cup plump dried apricots (can use whatever dried fruit that you like) or 1 cup dried cranberries (can use whatever dried fruit that you like)

butter, butter, semisweet chocolate, divided, sugar, egg, rolled oats, almonds, coconut, vanilla extract, divided, sugar, butter, softened, milk, butter, semisweet chocolate

valhrona chocolate (or another fine chocolate), milk, cream, sugar, eggs

protein, egg substitute, cocoa, dry, unsweetened , hershey s, chocolate chips , semi-sweet, baking powder

shortening, brown sugar, sugar, eggs, vanilla, peanut butter, chocolate chips, peanuts, flour, baking soda

unsalted butter, room temperature, granulated sugar, cocoa, egg, beaten, vanilla extract, graham cracker crumbs, unsweetened coconut, almonds, unsalted butter, room temperature, skim milk, vanilla custard powder, pure vanilla extract, powdered sugar, semisweet chocolate, chopped, unsalted butter

egg whites, at room temperature (from about 4 eggs), cream of tartar, salt, granulated sugar, cornstarch, pure vanilla extract, raspberry vinegar or red wine vinegar, cocoa powder , sifted, orange or raspberry sorbet, kiwis, peeled and thinly sliced or 1 cup of another ripe fruit, such as sliced peaches or nectarines, strawberries, hulled (green parts trimmed off) and thinly sliced or other berries, such as raspberries or blackberries

blended oatmeal, butter, sugar, brown sugar, eggs, vanilla, flour, salt, baking powder, soda, hershey bar (grated ), chocolate chips, chopped nuts (your choice )

firm white bread, divided (1 oz each), butter, softened, creamy peanut butter, honey, semisweet chocolate chips, strawberry, thinly sliced, banana , cut lengthwise into 3 slices (about 2 oz), pineapple jam or 1 tbsp no-sugar-added pineapple preserves

bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

brown sugar, eggs, vanilla, dark chocolate, chopped or 6 oz chocolate chips, butter, flour, pecans, chopped (optional), salt, baking powder

peanut butter, honey, toasted rice cereal, milk (skim or low fat), sugar-free instant chocolate pudding mix

crushed chocolate cookies, melted butter, all-purpose flour, baking soda, softened unsalted butter, sugar, brown sugar, eggs, room temperature, unsweetened chocolate, buttermilk, vanilla, whipping cream, salt, flour, softened butter, powdered sugar, vanilla, remaining crushed cookie (optional)