This versatile ingredient is loved by children and can be used in many Easy Chocolate Recipes including hot desserts, cakes, cookies, and other confections. Chocolate makes an appearance in many dishes, so this compilation of easy chocolate recipes will be a great way to experiment with different flavors for cakes, cookies and gateaux. A delicious selection of desserts is available to fit any occasion. They also make excellent party favors for kids’ birthday parties.
Cooking with Cocoa and Chocolate:
Cocoa is the cheapest chocolate flavor to use in cooking, but it may be difficult to mix into your recipe without burning. Add cocoa mixed with some hot water or melted butter before adding the mixture to cake batter or pudding. Chocolate is melted before the other ingredients are added. Eating (semi-sweet) chocolate provides a better flavor. Cook’s or cooking chocolate and chocolate chips are also found in supermarkets as well. These products have a cocoa base, which is what makes them technically not ‘real’ chocolate. They are made with vegetable fats and are easier to use in cooking because they melt well. Their flavor is inferior. Also you love to learn chocolate truffles making in few easy steps.
Melting Chocolate:
Chocolate should be chopped into small pieces, then melted in a double boiler or heatproof bowl over a pan of hot water. In order to melt the chocolate safely without forming a “stiff mass” it must be stirred and kept below simmering water. To fix this, add 1-2 tablespoons of vegetable shortening at a time, until the desired consistency is reached.
Chocolate Decorations:
Chocolate can be melted to prepare a variety of attractive and easy to make decorations for cakes, such as triangles, rounds, curls and leaves.
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Making Chocolate Shapes:
To create your holly design, sketch it out on a piece of paper first. Cover the paper with a sheet of parchment or waxed paper. Melt the chocolate in a piping bag without a nozzle and snip off the end before you begin to pipe out the icing. Pour some of the chocolate into a small Ziploc bag. Apply gentle pressure to squeeze out a strip of chocolate on wax paper that follows the outline of your cookie shapes. Fill in any empty spaces with more chocolate this way, too.
To spread the melted chocolate, wait until it has hardened and then carefully remove it from the paper. If you want to smooth out imperfections, spread it onto a piece of waxed paper with a palette knife. Cut shapes with a pastry cutter or sharp knife, place the layers on the wax paper and allow them to harden.
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Chocolate Rose Leaves:
Melt the chocolate, then use a paint brush to coat the underside of each leaf with it. Place on a plate and chill until set. Pull away from the leaves when they are hard enough to peel cleanly away and use as needed.
Making Chocolate Caraque:
In order to make Caraque, it is important to use quality chocolate (semi-sweet). Spread melted chocolate on a marble or formica surface with a palette knife. Leave until set but not completely hard. Hold a sharp knife at a 45 degree angle to the chocolate and carefully shave off long curls. These chocolates are fragile, so be careful when handling them.
Making small chocolate curls:
You can make chocolate curls by using a vegetable peeler on softer varieties of chocolate without having to melt it. Start with the sharp edge of your vegetable peeler at a 45-degree angle and scrape along parallel to the surface of the block.
