I have two bars of belgian baking chocolate and don't know what to make with them... I was thinking of brownies but all the recipes i could find needed cocoa powder. If you have any recipes in mind, can u provide a link or give me the WHOLE recipe. (specifics!) thank you for any answers! ;DAny delicious recipes using baking chocolate?
*Simply Rich Chocolate Syrup---This is not your average chocolate syrup, with its deep, rich and smooth chocolate flavour; the perfect treats for sweet fresh fruits, or to use for the topping of your favourite ice cream or dessert. This is something that you should try making instead of buying in the store because this is actually a no-sweat recipe; it will only take you about 10 minutes to make this wonderful and great chocolate syrup.
1/2 cup half-and-half
1/4 cup granulated sugar
8 oz. Chocolate Baking Bar(s), finely chopped
1 tablespoon butter
-----Heat half-and-half and granulated sugar to a gentle boil in small, heavy-duty saucepan. Remove from heat. Add chocolate and butter. Stir until mixture is smooth and chocolate is melted. Serve warm over fresh fruit, ice cream or your favorite dessert. Or, transfer to resealable container and refrigerate.
TO REHEAT: microwave on HIGH (100%) power for 15 to 30 seconds; stir.
*Sea-Salted Smoky Almond Chocolate Bark---This is a unique treat for a more sophisticated palate with the perfect mix of salty and sweet. It is not only wonderfully easy recipe but also nutritious because of the nuts added in it. Make it a staple in your kitchen by experimenting with it by including cayenne pepper and cinnamon. The result of this will be amazing. The sea salt adds wonderful and different taste to it that even your hard-to-please kids will positively love.
8 oz. 53% Cacao Dark Chocolate Baking Bar(s), broken into small pieces
1/2 cup smoked-flavoured almonds, coarsely chopped, divided
1/8 teaspoon sea salt (preferably large crystal)
-----Line 8-inch baking pan with wax paper.Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in 1/4 cup almonds.Pour into prepared baking pan. Sprinkle with remaining almonds. Tap pan several times to spread chocolate and settle nuts. Sprinkle with sea salt. Refrigerate for about 1 hour or until firm. Break into pieces. Store it in an airtight container at room temperature.
*Chocolate-Covered Strawberries
10 large strawberries with long stems
3 (6 oz. total) Semi-Sweet Chocolate Baking Bars, finely chopped
----Line baking sheet with wax paper. Wash strawberries and pat dry thoroughly with paper towels. Set aside.
Heat water in a double boiler over medium-high heat until gently boiling; turn off heat. Place 2/3 of chocolate in the top of the double boiler; stir frequently until melted and smooth.
Test the temperature of the chocolate with a candy thermometer. Bring the chocolate to a target temperature of 110掳 F. When chocolate reaches 110掳 F., begin the cooling process as follows.Add remaining chocolate to melted chocolate; stir until temperature goes down to 85掳 F. Heat over low heat until chocolate temperature reaches 90掳 F. Turn off heat; remove top of double boiler.Hold a strawberry by the stem and dip into chocolate allowing excess to drip back into pan. Transfer coated strawberry to prepared baking sheet. Repeat with remaining strawberries. Allow chocolate to cool. Refrigerate for 20 to 30 minutes or until chocolate is set.
*Chocolate Caramels
1 cup (2 sticks) butter
1 cup granulated sugar
1 cup packed dark brown sugar
1 cup light corn syrup
1 can (14 oz.) NESTL脡庐 CARNATION庐 Sweetened Condensed Milk
1 bar (2 oz. total) Unsweetened Chocolate Baking Bars
1 teaspoon vanilla extract
----Line 8-inch-square baking pan with foil; grease.Combine butter, granulated sugar, brown sugar and corn syrup in heavy-duty, medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and butter is melted. Add sweetened condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently, for 25 to 35 minutes or until mixture reaches 245掳 F on candy thermometer. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.Lift from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days.
NOTE: If caramels become too firm to cut, soften slightly in microwave oven on MEDIUM-LOW (30%) power for about 2 minutes or warm in 200掳 F oven for about 5 minutes
*Chocolate Polenta Cake--You will be unbelievably surprised when you serve this delightful and fabulous chocolate dessert Another good thing about this is that it does not contain much sugar, which is of course perfect for those who are diabetic and people who are gluten-intolerant since - this recipe is made of corn meal - but love chocolates and found themselves so restraint when it comes to sweets. This is very satisfying, best served with whipped cream on top of it.
1 cup water
1/4 cup ALBERS庐 Yellow Corn Meal
1/2 cup (1 stick) butter (we recommend LAND O LAKES庐 Butter), softened
3 bars (6 oz. total) Semi-Sweet Chocolate Baking Bars, chopped
1 teaspoon vanilla extract
1/4 cup granulated sugar
4 large egg yolks
5 large egg whites
2 tablespoons granulated sugar
Sweetened whipped cream (optional)
1 bar (2 oz. total) Semi-Sweet Chocolate Baking Bars, shaved (optional)
---Preheat oven to 300掳 F. Grease 9-inch spring form pan.
Combine water and cornmeal in small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil about 3 to 4 minutes. Reduce heat to low. Cover; cook for 5 to 7 minutes or until mixture is thickened. Remove from heat; let stand 2 minutes. Add butter, chocolate and vanilla extract; stir until melted. Cool completely.Combine 1/4 cup sugar and egg yolks in small mixer bowl. Beat at medium speed for 3 to 4 minutes or until mixture is thick and lemon-colored. Stir in chocolate mixture.Beat egg whites in large mixer bowl at high speed until soft peaks form. Continue beating; gradually add 2 tablespoons sugar. Beat until glossy and stiff peaks form. (DO NOT OVER BEAT.) Gently stir in chocolate mixture. Pour mixture into prepared spring form pan.Bake for 40 to 45 minutes or until cake is set in center. Cool completely in pan on wire rack. Remove side of pan. Serve with whipped cream. Sprinkle with chocolate.
*Dark Chocolate Orange Fondue
2/3 cup heavy whipping cream
8 oz. 53% Cacao Dark Chocolate Baking Bar(s), finely chopped
1 tablespoon orange liqueur (optional)
1 teaspoon grated orange peel
Marshmallows, fresh fruit (washed and patted dry), cake cubes and/or pretzels
----Heat cream in small, heavy-duty saucepan over MEDIUM-HIGH heat; bring just to a boil. Remove from heat. Add chocolate; stir until smooth. Add liqueur and orange peel; mix well.Transfer fondue to fondue pot; place over low heat. To serve, dip marshmallows, fruit, cake and/or pretzels into melted chocolate. Stir often while on heat. Makes 1 1/4 cups.
*No-Bake Chocolate Cheesecake Pie
1 prepared 9-inch (6 oz.) chocolate crumb crust
4 bars (8-oz. box) Semi-Sweet Chocolate Baking Bars, melted and cooled
2 pkgs. (8 oz. each) cream cheese, softened
3/4 cup (packed) brown sugar
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
Sweetened whipped cream (optional)
----Beat cream cheese, brown sugar, granulated sugar, milk and vanilla extract in small mixer bowl on high speed for 2 minutes. Add melted chocolate; beat on medium speed for 2 minutes.Spoon into crust; refrigerate for 1 1/2 hours or until firm. Top with whipped cream.
ENJOY :-)Any delicious recipes using baking chocolate?
omg Edna C is my twin.
How about Chocolate Mousse?
http://allrecipes.com/Recipe/Intensely-C鈥?/a>
Try this link.
German chocolate cake. http://baking.about.com/od/chocolatecake鈥?/a>
try using a chocolate mousse recipie
Black Forest Cake.
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