Does anyone knows the receipe for chocolate bar using cocco powder?

Question

I am looking for chocolate bar receipe using only cocco powder not using melted chocolate or baking chocolate.

where can i find copha in Tx?

Answer 1

2 cups full cream powdered milk
3 tbsp cocoa powder
8 oz copha
1/2 cup sultanas
1/2 cup nuts
sweetener to taste

Line small shallow tin with foil. Blend dry ingredients. Melt copha over low heat but DO NOT BOIL. Pour over dry ingredients. Sweeten to taste. Spread into prepared tin, and chill to set. Mark squares just before it sets.

Answer 2

Chocolate Kit Kat Bars Recipe

Ingredients:

CRUST:-

8 1/2 ounces Milk chocolate chips
8 1/2 ounces Peanut butter, creamy
5 ounces Corn flakes -- crushed lightly

MOUSSE:-

12 ounces Butter
12 ounces Confectioner's sugar
2 ounces Cocoa powder
5 ounces Semisweet chocolate
4 egg yolks
2 cups Heavy cream

GANACHE:-

1 ounce Sugar
2 cups Heavy cream
20 ounces Semisweet chocolate


Directions:

CRUST: Line a 9 x 13" cake pan with parchment paper. Melt milk chocolate in a double boiler. Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well.

Spread mixture evenly into prepared pan and cool in refrigerator.

MOUSSE: Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy. Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate. Continue mixing and add egg yolks, one at a time, beating well after each addition. Fold in heavy cream that has been beaten to firm peak. Mix well to incorporate, leaving no white streaks in the chocolate.

Spread mousse over crust. Chill about 2 hours, until set. Cut into desired size bars (1 x 4-1/2 " cuts will yield about 2 dozen bars) with a sharp knife dipped in hot water. Place bars on a cooling rack that has been placed over a clean baking sheet. If bars are soft, place rack in freezer until ganache is ready. (Bars may be completed at this time or coated with ganache)

GANACHE: Melt chocolate in double boiler. Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat (be careful not to

scorch the cream). Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted. Strain mixture to remove any pieces of unmelted chocolate. Let cool for about 1 hour.

Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.


Almond Joy Bars Recipe

Ingredients:
1/2 cup shortening
3 tablespoons cocoa
3 eggs
1 1/4 cup sugar
1 cup flour
14 ounces sweetened condensed milk
2 cups flaked coconut
1/2 cup sliced almonds
2 ounces unsweetened chocolate -- melted
3 cups confectioners' sugar
1/3 cup cream OR milk
1/4 cup butter -- softened
1/4 teaspoon salt
1 teaspoon vanilla


Directions:

Combine shortening, cocoa, eggs, sugar and flour. Spread in 13x9" baking pan. Bake at 350 degrees for 20 minutes.

Stir together sweetened condensed milk, coconut and almonds. Spread over partially baked, hot crust. Return to oven for 15 minutes more. Let cool.

Combine chocolate, confectioners' sugar, cream, butter, salt and vanilla. Beat until smooth. Spread over coconut layer.