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Let's celebrate great chocolate recipes made from scrumptious ingredients such as fresh strawberries, various kinds of nuts and rich cream. You can almost smell the aroma of chocolate chip cookies baking now!
"And above all...
Think Chocolate!"
-Betty Crocker
Did you know there’s a fad diet named “Chocolate Diet” that emphasizes ingesting chocolate and cocoa powder in capsules? What a waste!
"There are four basic food groups: milk chocolate, dark chocolate,
white chocolate and chocolate truffles."
-Anonymous
Let the list of chocolate recipes below inspire you. There is a wide assortment of for common types of home baked treats and for special delicacies. More will be added later so be sure to come back again for ideas of what to make with chocolate because remember….everyone-loves-chocolate. Notice there are instructions and a video on how to melt chocolate under the subheading Melting Chocolate. In addition, there are descriptions of different Types of Chocolate used in baking or cooking and tips for Storing Chocolate listed below the recipes.
Look at this beautiful raspberry mousse pastry
with fruit and white chocolate trimmings.
Tasty Chocolate Recipes
Chocolate Brownies
Classic Chocolate Brownies
Cakes
German Chocolate Cake
Raspberry Chocolate Cake
Cookies
Chocolate Chip Cookies
Favors
Chocolate Wedding Favors
Fondues
Chocolate Fondue
Fudge
Chocolate Fudge
Italian
Visit
Great Chicago Italian
for great Italian desserts.
Melting Chocolate
Chocolate Covered Strawberries Recipe
Chocolate Fountain
Melting Chocolate – See instructions and video on how to melt chocolate.
Tuxedo Strawberries
Muffins
Chocolate Chip Muffins
Truffles
Chocolate Truffles
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Cocoa Powder
Cocoa powder is made from the pure chocolate liquor after most of the cocoa butter has been extracted. It is the lowest fat form of chocolate and can have a flavor ranging from mild to quite strong. By adding an alkali, this produces the Dutch process cocoa powder which has had its natural acidity neutralized. This produces a milder, mellow flavor and darker, richer color that is perfect for fine baked goods. Baking Chocolate
Also known as bitter chocolate, baking chocolate contains no sugar but may be flavored with vanilla. It is commonly available in supermarkets as a bar of one-ounce chocolate squares. It is used in dessert recipes that also call for sugar. Semi-Sweet or Bittersweet Chocolate
This chocolate has a strong chocolate flavor. Bittersweet chocolate, which is primarily used for baking, has a cocoa content of 50 percent or more. It is the darkest eating chocolate with the highest percentage of chocolate liquor that contains cocoa butter to make it melt easily. Bittersweet chocolate is a blend of chocolate liquor, cocoa butter and a minimal amount of sugar, and usually vanilla and lecithin. If desired, bittersweet chocolate can be substituted for dark or milk chocolate with little difference noted. Bittersweet chocolate is used in all sorts of chocolate confections and desserts. Sweet or Dark Chocolate
This is a general term for chocolate that contains 15-35 percent chocolate liquor and less than 12 percent milk solids, as well as sweeteners and cocoa butter. Milk Chocolate
This is the most common form of eating chocolate, containing at least 12 percent milk solids and 10-15 percent chocolate liquor. The low level of liquor and high level of dairy ingredients results in a mellow chocolate flavor.
White Chocolate
White chocolate really isn't chocolate at all. White chocolate contains cocoa butter but no other chocolate solids. It contains a blend of cocoa butter, milk, sugar and flavorings.
Store chocolate tightly wrapped in plastic wrap, in a cool, dry, airy place, preferably as a constant temperature.Properly stored bitter or semisweet chocolate will keep for over a year. Milk and white chocolate should not be kept for more than six months. Although the latter may taste fine, it does not melt well after long storage. Stored at warm temperatures, chocolate will develop a “bloom” of surface streaks and blotches; at damp, cold temperatures, a gray-white film may form. These changes will not greatly affect the flavor and texture of the chocolate and it can still be used for cooking and baking.
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Disclaimer:
The ingredients, nutritional value and/or statements in any of the recipes are not intended as medical advice. These chocolate recipes posted are for informational, educational, and/or entertainment purposes only.
Copyright:
Individual copyrights or source acknowledgments are contained within each recipe.
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