what are plain chocolate recipes?

Question

i'm looking for plain homemade chocolate recipes where can i find some or can you give me some

Answer 1

Plain Chocolate

Ingredients

Any Milk Powder - 2 Tbsp heaped
Cocoa - 1 Tbsp
Drinking Chocolate - 4 Tbsp
Icing Sugar - 4 Tbsp
Lemon / Orange Juice - few drops
Liquid Glucose -1/2 tsp (Available at any essence shop or supermarket)

Method:

Sieve all the dry ingredients together 2 or 3 times to remove lumps.
Then add orange / lemon juice , liquid glucose and very little water to mix it into a firm dough. The dough should not be very hard. (It should not crack while making balls). Now make small balls from the dough.
Flatten each ball. Prepare different fillings, (like the one i've given, Dates & Almond.)
Keep one small ball of filling into each chocolate. Close the stuffing properly with Chocolate. Shape the chocolates to desired shapes like ovals, round or squares. Wrap it in decorative silver paper. Put in refrigerator for atleast one hour before serving.
For Variation:-

Add assorted nuts or raisins to the dough before shaping it.

Answer 2

This is absolutely the best plain chocolate cake recipe Huntington Chocolate Cake (Fannie Farmer Cookbook) 4 ounces unsweetened chocolate 1 cup shortening or 1/2 pound butter 1 teaspoon vanilla 2 cups cake flour (will still work if all you have is A.P.) 2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup milk 4 eggs Method: Preheat the oven to 350ºF (180ºC). Butter and lightly flour two 9-inch round cake pans. Melt the chocolate and the shortening or butter together in a bowl or pot over simmering water; stir in the vanilla. Mix the flour, sugar, baking powder, baking soda and salt together in a large bowl. Add the chocolate mixture, the milk, and the eggs and beat until smooth. Spread in the pan and bake for about 30-35 minutes. Cool in the pans for 5 minutes before turning out onto racks.

Answer 3

Here are a few, I hope they help you out:

Chocolate and Hazlenut Squares
Ingredients:
2 eggs, 12 oz soft brown sugar, 2 teaspoons vanilla essence, 5oz butter, melted and cooled plus a little butter for greasing tin, 9 oz self raising flour, 4 oz cooking chocolate broken into small pieces, 4 oz roasted hazlenuts skinned and chopped, icing sugar to dust.

Instructions:
Preheat oven to 180 C / 350 F. Line a 8in square tin and grease lightly with butter.

Whisk the eggs, sugar and vanilla essence until pale and thick. Add the cool melted butter and gently fold in. Carefully fold in the sifted flour with the chocolate pieces and three quarters of the nuts.

Spoon into the tin, spread evenly and sprinkle rest of nuts on top.

Bake for about 25 minutes. Leave to cool before removing from tin. Cut into squares and dust with icing sugar. These keep well for a few days.



Chocolate Fudge Cake

Ingredients:
1.5 cups SR Flour
3 tbs cocoa
1 cup water
1 teas. vanilla essence
1 tbs white vinegar
0.5 cups vegetable oil

Instructions:
Preheat oven to 180 degrees celsius. Grease circular ring tin. Dust inside of tin with flour.

Place flour, cocoa, sugar and water in bowl. Add vanilla, vinegar and oil. Mix all together with whisk. When smooth, pour in tin.

Bake 35-40 min. Cool for 10 min.

Answer 4

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Estimated Times:
Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60

Ingredients:

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Crunchy Pistachio Truffles


Ingredients:

1 cup shelled pistachio nuts
8 ounces of high quality White Chocolate (e.g. Ghiradelli)
8 ounces of high quality Milk Chocolate (e.g. Green & Black)
8 ounces of bittersweet couverture chocolate

Procedure:

Using a food processor, grind the pistachio nuts until they are mostly well ground, but with some 1/4 nut-sized pieces still left. (In other words, don't grind until the nuts are powdered.)

Melt the white chocolate in a bowl in the microwave (heat for one minute, stir, heat for 25 seconds, stir, repeat until melted fully).

Mix the chopped/ground pistachio nuts into the melted white chocolate and stir until blended. Using a 1 inch truffle scoop, scoop out balls of this mixture onto a baking sheet covered with wax paper. Chill for an hour or until hard.

In a bowl, add the milk and bittersweet chocolates together and melt in the microwave (heat for one minute, stir, heat for 25 seconds, stir, repeat until melted fully).

Using a truffle dipper, dip each pistachio/milk chocolate center into the melted chocolate and return to the baking sheet covered with wax paper. Chill until the coating is hard.

One of my friends said that these were his favorite truffles yet!