Cooking With Chocolate: 5 Simple Tips

Well I have a few tips for you. Chocolate is a commodity that generates millions of dollars on an annual basis. We definitely get satisfaction out of consuming chocolate and making delicious creations. When cooking with chocolate there are 5 simple tips that will set your chocolate apart from the ordinary pieces out there.

· Use Stainless Steel or Tin Cookware
· Store Properly
· Be Aware of Expiration Dates
· Explore all of Your Possibilities
· Quality Over Quantity

Use Stainless Steel or Tin Cookware
Too many times I have seen people preparing to make a delicious chocolate recipe and they have the wrong equipment. Using cookware that has nonstick coating or cookware that is poor in quality can have an effect on your chocolate. Often times the coating on those nonstick pots begin to chip. And that can end up in your dessert! Not only that but your chocolate will then start to stick and burn. Avoid this problem all together and use stainless steel or tin cookware.

Store Properly
When storing chocolate it does not need to be exposed to air or intense heat. Air can cause the chocolate to taste stale and that will not enhance your dessert. Also, melting and re-melting of your chocolate will change the taste too.

The refrigerator can carry many odors and chocolate absorbs them all. When storing chocolate make sure that it is in a vacuum packed package or sealed up tightly with no air in it. Also keep chocolate away from high heat or extreme cold.

Be Aware of Expiration Dates
If your chocolate is expired chunk it. There is no need in spoiling your recipe and reputation simply because you used an old package of chocolate.

Explore Your Possibilities
There are so many recipes, candy molds, and gift ideas out there. To keep things interesting do not get caught up doing the same recipe over and over again. Buy new molds, use a different type of chocolate, or use a different ingredient in conjunction with the chocolate! You will be surprises at what you create! Do not limit yourself you will be so glad that you did explore.

Quality Over Quantity
There is such a temptation that arises when we see a sale tag at the supermarket. Do not give in if the chocolate is on sale and it is not a quality brand. Some generic brands are ok but it is wise to test them out before you use them in your recipes. You will thank yourself and your guest, family, and loved ones will thank you for sparing them the disappointment and upset taste buds. Stick to the best and forget the rest.

With these tips you will be able to make your recipes better...

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Simple Homemade Chocolates Recipes

Everyone loves chocolates. And chocolates make the best gifts that you can every give away to any of your loved ones. If you are thinking of gifting chocolates to someone and do not want to spend much on them then why not gift them simple homemade Chocolates. Your efforts would be appreciated and also you would not have to spend much on them. You can also serve these chocolates to your guests. They will love them. To make your process easy here are a few recipes listed below for homemade chocolates.

Recipe # 1
This recipe takes 30-45 minutes to get ready. And it has 6 servings. The ingredients and the method for making chocolates are as follows.

1/4 cup - cocoa powder
200g - milk powder
1 cup - sugar
1/2 cup - water
1/4 cup - butter
1/2 tsp - vanilla essence
Nuts and raisins as per your wish.

Method:
Firstly take some water and sugar in a pan and allow them to boil until they have reached 1string evenness. Then remove from stove and add butter to it. As it melts down totally add milk powder, cocoa powder and vanilla essence and mix up them until everything blends in to one. Let it cool down for few minutes, slightly grease your hands with butter and pinch small portions of it and give it shapes and also you can place toothpicks in it as, and you can even place nuts and raisins into it as per your wish. After that place them in the refrigerator for a while and then wrap them in color papers or arrange in gift boxes and they are ready to give away.

Recipe # 2
This is the most easy and best recipe to make chocolates at home. You can gift these homemade chocolates to your loved ones or you can serve them to your guests. To make out chocolates you will need the following ingredients.

Ingredients:
160 gm semi sweet chocolate
2 tbsp milk
1/2 cup nuts - chopped
1 tsp Vanilla/almond essence
and a greased plate to keep the chocolates

Method:
Place milk and chocolates in a pen. Turn on the stove and take some in a pen bigger then the one you used before, add some water in it and let it boil for sometime, after that turn off the fire and immediately place the pan containing milk and chocolates over the pan having hot water and stir slowly as the chocolates start to melt. When the mixture is blended well totally into one remove the pan from above the hot water pan and add vanilla and nuts to the mixture and stir well and drop the mixture into the greased plates with spoon and leave it to set. Your homemade chocolate is ready to eat.

Copyright © 2011

Chic Chocolates offer Chocolates for Wedding Favours, Chocolate for Favors and Personalised Chocolates Wedding are exquisitely handcrafted, Belgium & Milk Chocolate bars of all sizes in across the UK.

Article Source: http://EzineArticles.com/?expert=Margaret_A_Chicken

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Divine Chocolate Mousse in 7 Simple Steps

This recipe is simple and the mousse is as yummy and melt-in-your-mouth as the mousse you purchase from cake shops. It is explained in a step by step manner so that you can prepare it in an organized way. Making chocolate mousse is absolute fun, provided you have the right recipe and collect ingredients exactly as per the recipe. Also, you need to be a bit fast or better, you could have someone to help around since you are using whipped cream, whipped egg yolk and gelatin, and you need to incorporate them into the recipe at the right time.

Use good quality chocolate to make the mousse delicious (the taste of the mousse depends highly on the quality of the chocolate). It is always preferable to use dark (bitter) chocolate instead of milk one because of the higher density of cocoa solids in it which result in a richer and superior outcome.

Now, Soya cream is also available which is a better option than double cream since it has fewer calories and can be stored in the freezer for a longer time. It is also healthier as it is made from Soya milk which is high in Protein. In India, it is available under the brand name Rich Cream. There is no compromise as far as the taste is concerned.

Ingredients:

200 gms. dark (bitter) chocolate- grated

100 ml. cream (e.g. Amul cream)

100 gms. double cream

1 egg yolk (preferably use a fresh egg bought from the vendor instead of one stored in the refrigerator)

¾ cup castor sugar

1 tsp. gelatine

3 tbsps. water

1 tsp. orange/ vanilla essence (use an oil based essence)

about 100 gms. bitter chocolate chips to be added into the mousse (optional)

a few chocolate curls or chips for garnishing (only if you want to garnish)

Method

1. Truffle:

Warm Amul cream in a non-stick pan over medium heat and add the grated chocolate to it. Slowly stir with a whisk or a wooden ladle till the chocolate melts completely (it could take about a minute). Shut the gas and let it cool to room temp. This is the truffle which can be made before hand and stored in the freezer for a few days. When using it for the mousse remove it from the freezer (it will have solidified)and let it reach room temperature.

2. Prepare sabayon:

Take a vessel (with a narrow mouth) filled about 1/3 with water and heat it on a low flame. In a steel bowl add the egg yolk and the castor sugar and place it above the vessel with water such that the base of the bowl doesn't touch the water. Now whip the mix with an electric beater till it becomes thick, pale and double the volume (custardy). This is called the sabayon.

3. Hydrate gelatine:

Take gelatine in a small vessel and add 3 tbsps. water. Place this vessel in hot water till the gelatine melts completely. Add this to the sabayon. Let this cool to room temp.

4. Whip the cream:

Meanwhile, whip the double cream to soft peaks.

5. Essence and Truffle into Cream:

Add the essence and the chocolate truffle to the whipped cream.

6. Fold:

Gently fold in the cream mix into the sabayon and add the chocolate chips if you want.

7. Transfer:

Pour this into glasses or bowls or into greased moulds if you want to de-mould them to give fancy shapes. Refrigerate for 3-4 hrs.

Garnish with chocolate curls or chips if you want. Serve chilled.

Get more delicious food recipes at http://www.kadhaee.blogspot.com/

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