whats the recepe
2006-08-08 13:52:45 · 8 answers · asked by george g 1 in Dining Out ➔ Fast Food
The basic process for making chocolate hasn't changed much since the 1800s. After beans are removed from their pods, they go through a few days of fermentation to get rid of some of the bitterness. Then, the beans are dried, either in the sun or under hot-air pipes.
Finally, the beans are shipped to candy companies, where they are cleaned, sorted, and roasted for anywhere from 30 minutes to 2 hours. Both roasting time and temperature (250 degrees F. or higher) have a big effect on how the chocolate tastes in the end. So do drying methods, bean variety, and growing conditions, including temperature, moisture, and soil composition.
Once roasting is finished, the beans are crushed and separated into three parts: a bitter liquid called chocolate liquor, a fatty, yellow solid called cocoa butter, and a powder that is often used in cakes and cookies.
Dark chocolate has just three main ingredients: chocolate liquor, cocoa butter, and sugar. The liquor, which is not alcoholic, is the bitter part. Sugar counters the bitterness, and the cocoa butter adds fat. Milk chocolate also contains milk solids. White chocolate is just sugar, milk solids, and cocoa butter, with no liquor.
I believe if you mix cocoa powder with sugar and cocoa butter you will get a chocolate bar.
Unsweetened Baking Chocolate: 1 ounce square
= 3 level tablespoons Dutch-process or regular (nonalkalized) cocoa PLUS 1 tablespoon shortening or butter or oil = 1/2 cup (3 oz) "morsels" (unsweetened), cut sugar by 1/4 cup and shortening by 1 TBSP.
http://www.baking911.com/pantry/subs_chocolate.htm
2006-08-11 16:27:59 · answer #1 · answered by Pastel 4 · 1⤊ 0⤋
1 tblsp spoon of cocoa plus 3 tblsp spoons of sugar add 1 tblsp of fat = 1 oz of sweet chocolate and triple this amt melt it then let it get hard on wax paper on a cookie sheet in fridge
2006-08-08 14:38:21 · answer #2 · answered by gypsygirl731 6 · 2⤊ 0⤋
oh you need to get a serious recipee Sweetie and a candy thermomiter and sugar and and and well you would have better luck with fudge... I can do fudge, wanna make fudge in stead? I have a really easy recipee for fudge! SO easy a kid can do it! You use marshmellow cream and...er.. oh no... that won't work..he he you need chocolate bars or morsels. My bad. LOL
You are like deperate for some chocolate right now aren't you? Ar eyou stuck at home? Been there done that. My 13 yearld daughter and I have tried some interesting combinations indespiration for a choclate fix. LOL
2006-08-09 07:10:15 · answer #3 · answered by Anonymous · 2⤊ 4⤋
1 CUP BUTTER, 3 CUPS COCOA POWDER, 1 1/8 CUP POWDERED SUGAR, MIX MELT AND REFRIGERATE... CHOP UP AND ADD 1/2 CUP KARO CORN SYRUP UNTIL 91 DEGREES THEN POUR AND WORK UNTIL GLOSSY ON MARBLE SLAB OR IN BOWL (TEMPER IT).....SEAL IN AIR TIGHT CONTAINER.
2014-02-27 08:23:45 · answer #4 · answered by Lisa Lou 1 · 0⤊ 0⤋
Somebody might can help you find a recipe, but I would think it would be easier to buy a Hershey bar.
2006-08-08 13:58:19 · answer #5 · answered by lipstick7000 1 · 1⤊ 1⤋
Try mixing it in with boiling milk and then freeze.
2006-08-08 13:58:10 · answer #6 · answered by Doreen A 4 · 0⤊ 0⤋
I don't think you can....
2006-08-08 13:56:54 · answer #7 · answered by mrselange 5 · 0⤊ 0⤋
you can't, or well you can but they'll taste really bad.
2006-08-08 14:39:39 · answer #8 · answered by Blair 2 · 0⤊ 4⤋