Chocolate Cover Fondants
- to make cream filled with chocolates and elaborate cake decoration.
- to make a flat base for a wedding cake
- as a substituted for chocolate as a covering on candies.
- as a mock white chocolate or a mixture of cocoa and fondant can be made to look like mock chocolate.
- as a dip for cherries, and fruits etc. If these fruits are dipped in chocolate fondant it solidifies to form an outer hard shell.
There are many more recipes with chocolate fondant
. These are only a few example uses of chocolate fondant.
How is fondant made? The simplest form of fondant can be made by cooking sugar and water. It is then cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Usually glucose is added to prevent it from graining while cooking. Corn syrup is the most commonly used form of glucose. The fondant usually solidifies after it cools, but it can be liquefied with heating. Fondant chocolate has become the standard for modern, high-quality chocolate because it is extremely smooth and palatable.
Best White Chocolate Chip Cookie Recipe
When Mr. Butler's recipe for White Chocolate Cookies published, we came to the conclusion that the ultimate in chocolate chip cookie baking had been reached. The only remaining challenge was a chocolate cookie with white chocolate chips.Mr. Butler did not ignore this challenge. He set to work, ignoring the critics and the apathy of the public. He eventually produced the recipe we are proud of. He warns us of two things. First do not attempt to remove the cookies from the sheet are cooled. They are initially very tender. Don't be surprised if the flavor changes between first bite and last.
Best Chocolate Chip Cookie Recipe
Ingredients:
1 ounce unsweetened chocolate
1/4 cup (1/8 lb.) butter or margarine
1 tablespoon finely ground coffee beans
1/2 cup sugar 3/4 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons milk
1 teaspoon vanilla
1/4 cup sweetened shredded dried coconut
1/4 cup white chocolate chips
Directions:
Chop unsweetened chocolate and butter into tiny pieces. Combine with ground coffee in a small bowl. Place bowl in hot water making sure to not get the contents wet. Stir frequently until mixture is smoothly melted. For quicker results, instead of placing bowl over hot water, place mixture in a microwave-safe bowl and heat in a microwave oven on 1/2 power (50 percent). Stirring every 30 seconds until smoothly melted. In a bowl, combine and stir sugar, flour, and baking powder. Add chocolate mixture, milk, vanilla, coconut, and white chocolate chips. Make sure the mixture is mixed well. Shape dough into balls of 24 equal-size approximately 1 inch in diameter. Set dough balls approximately 3 inches apart on a lightly oiled 12X15 inch baking sheet. With your palm, flatten balls to about 1/2 inch thick. Bake in a 358 [degrees] oven for 10 to 12 minutes or until cookies feel firm at edges when tapped lightly. Let them cool for at least 10 minutes on pan. The cookies will rip when hot. Transfer with a spatula to cool on racks. Store in airtight container and refrigerate for up to five days. Freeze to store longer. This recipe makes 2 dozen.
Tiny Peanut Butter Cookies
INGREDIENTS:1 tablespoon water
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup butter
1/2 cup Peanut Butter
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons vanilla extract
6 ounces mini semisweet chocolate chips, 1 cup
PREPARATION:
Preheat oven to 375°
Put the ingredients water, flour, sugar, butter, peanut butter, eggs,
baking soda, salt, and vanilla in a mixing bowl.
Use electric mixer, and mix until just blended.
Increase mixer speed to medium. Beat for about 2 minutes and
scrape the sides of bowl from time to time.
Stir in the mini chocolate chips.
Drop batter by heaping teaspoonfuls about 2 inches apart on
large baking sheets. Bake 12 to 15 minutes, or until golden brown.
Place on wire racks to cool. Store in tightly covered container for
up to 3 weeks, or freeze in batches.
Makes about 6 dozen cookies.
Chocolate Houses, Clubs, and Starbucks: What do they have in common?
In the Middle Ages and the early years of the Modern Era not many citizens of the United Kingdom were aware of tea or coffee. Only travelers were aware of such things. The common folk usually had beer at breakfast. But, slowly tea and coffee began to gain popularity as did chocolate. So, along with tea parlor*, cafés, and chocolate houses also began to flourish.The first coffee-house in London was started in St. Michael's Alley, Cornhill, in 1652 and the first tea-house was opened in Exchange Alley in 1657 and in the same year a Frenchman opened the first chocolate-house in Queen's Head Alley, Bishopsgate Street. The rise in popularity of chocolate led to chocolate houses sprouting like Starbucks. You can sit and sip chocolate, or purchase the commodity for preparation at home in a chocolate house (sounds like Starbucks?). You can buy chocolate in London for ten shillings or fifteen shillings per pound - just like coffee from Starbucks. Course if you want to be economical you can buy Flavia Coffee. Chocolate houses were full of aristocrats enjoying their chocolate
The literature from that era such as comedies, satirical essays, memoirs and private letters of frequently mention chocolate. Getting into the habit of drinking chocolate was deemed a token of elegant and fashionable taste. The physicians extolled its medicinal virtues. Of course anything exotic, including chocolate was considered to have medicinal values. The club is is common scene in a English man's life. These clubs evolved from your run of the mill coffee house - starbucks - and to something more aristocratic, which eventually became like a chocolate house.
Secret of the Chocolate that never melts in hand but in your mouth
Why do those delicious chocolates almost never melt in your hand? You pop them in your mouth, and they transform into soft, gooey liquid. This is surely a mystery. What is behind this phenomenon?Chocolate factories have developed various processes for manufacturing chocolate. These processes have differ greatly from the initial process of manufacturing chocolate. Initially, chocolate was made with cocoa butter, which was derived from cocoa beans. Cocoa butter naturally melts at the temperature in your mouth. Your mouth is as hot as a tropical jungle! Over time, the price of cocoa butter rose. The supply became unstable. Therefore, chocolate manufacturers turned to other cocoa butter alternatives such as those derived from coconut oil, palm oil, and shea oil.
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4x4ever
Candy Mae, you look pretty slim for somebody who likes chocolate so much! :) Posted April 22, 2008 |
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Posted September 19, 2007 |
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candymae
Posted September 18, 2007 |
