This is a great holiday video where you learn how to make chocolate Christmas trees! Just pipe the chocolate onto some wax paper. Scrap off with a spatula and decorate. This video was brought to you by boostprint. Read more» Piping A Chocolate Christmas Tree»
What is Christmas without treats? Does it really seem like Christmas without them? All those delicious candies are a delight fit for the holidays.
Candy making is more of an art but there is some science to it. You must balance creativity with skill and incorporate some technical procedures that are sometimes hard to comprehend.
Wait, here’s where we can help.
Read more» The Secret of Christmas Candies»
In this video, brought to you by FlowerCottageCooking, she takes you through the steps on how to make chocolate roses. From melting the chocolate to shaping the pedals, she shows just how easy it is to make these delicate chocolate roses.
This is a fun video that shows you how to make straw out of chocolate. It is very simple to duplicate. Just drizzle chocolate on top of a cold metal tray. Gently scrap off the tray and bend the chocolate to any shape you like.
Here is a fun video that shows you how to make a chocolate dessert cup. This is a creative way to make a chocolate dessert cup that you can fill with many delicious things! This video is brought to you by thechocolateaddict.com
How are chocolates made? How do you make shaped chocolate treats? This informative video from the Discovery Channel walks you through the assembly line process. Learn how molds are made to reproduce chocolate shapes and how chocolate is melted to be poured into molds. This video shows the entire assembly line process from making molds, pouring chocolate, cooling and packaging.
What’s the difference between bittersweet chocolate and semisweet chocolate? Can I use Dutch cocoa in all my recipes calling for cocoa? Understanding the difference in chocolate and how they are used is essential to baking. In this guide, we’ll identify the characteristics of those chocolates used in baking.
Cocoa is the dry chocolate powder derived from chocolate liquor. It comes in two types: natural and Dutch process. Dutch processed cocoa is processed with an alkaline. It is slightly darker, smoother, and more easily dissolved than natural cocoa. In many recipes, natural cocoa and Dutch cocoa are not interchangeable. Natural cocoa is slightly acidic and will therefore chemically react with baking soda to create carbon dioxide bubbles and some leavening power. Dutch cocoa is slightly alkaline, will not react with baking soda, and must rely on baking powder for leavening.
The success of your chocolate candy lies on the ability to temper the chocolate. Even in other chocolate delicacies, the importance of tempering the chocolate mixture will never be understated. Chocolate, to begin with, must have a premium quality to it. You can have fun experimenting on different core chocolate materials that you can use for your chocolate candy.
Sometimes, you will find in the market some melted chocolates that are ready for making chocolate candy. You can make use of this or do chocolate the hard way and start from the cocoa beans. The good thing about melted chocolates is that you can focus on the making of chocolate candy itself. The making of chocolate from cocoa beans can be very difficult and tedious, and you may be robbed of your energy the moment you decide to do both. By the time that you reach the chocolate candy making aspect, you may have no more gusto or enthusiasm to complete it.
But when buying melted chocolate, make sure that it is not made of a processed candy bar. The courveture quality of chocolate is something you must look for since it makes for an ideal chocolate core for chocolate candy.
When you buy chocolate from the craft store, these are usually sold in blocks which is ready to be transformed into different shapes. To make that happen, you have to melt it.
Melting is not the same thing as tempering so never confuse the two. However, melting is part of the tempering process which can be done using a microwave or a hot water bath.
The nice thing about using a microwave to melt chocolate is that you get the results you want fast with little or no effort at all and mess. Naturally, before you put the chocolate in the microwave, you should put this in a microwave safe container that remains cool or only slightly warm after several minutes. Read more» Melting Chocolate»
If the return of the martini and it’s recent rediscovered popularity has you feeling left out while you’re making a cocktail, then it’s time you tried a chocolate martini. Let’s face it, if it wasn’t for the vermouth, a martini is really just straight vodka. For someone who doesn’t like straight vodka a martini can taste kind of harsh. The solution is try one of the many specialty martinis that are packing them in at martini bars. And one of the tastiest martinis around is the chocolate martini. There are a few different ways to make chocolate martinis and all of them are delicious.
Chocolate Martinis are made with vodka. Gin and chocolate sounds like a terrible idea to me so thankfully I haven’t seen a recipe like that. Most recipes call for vodka which is mixed with something chocolaty like Godiva Liqueur or Creme De Cacao. This first recipe contains both. Read more» Chocolate Martini»