how to prepare homemade milk chocolates using cocoa powder?

Answer 1

Red Cross Homemade Chocolates

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.
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HOMEMADE CHOCOLATES

3 lb Icing Sugar
1 cn Eagle Brand sweetened
1 x Evaporated Milk
1 x Butter or Margarine
1 x Parafin Wax (Parawax)
1 x Semi-sweet Baking Chocolate
1 x Food Coloring
1 x Artifical Food Flavors


The above ingredients are approximate quantities only!!! For every cup of icing sugar you use, mix in approximately 1 teaspoon of softened butter or margarine. Then slowly mix in enough of the evaporated milk to make the mixture of a consistency such that you can form a ball with it. (Mixing with the hands is the easiest way).

Next seperate the mixture into as many parts (3 or 4) as you want different flavored chocolates. Then slowly knead in the desired flavoring and food color you want in each different part. Now mold the resultant mixture into the desired shapes and sizes you want your chocolates to be.

Now melt in a double boiler (or microwave) two parts semi-sweet chocolate to one part parawax. Remove from heat. Immediately, using a tooth pick, pick up each shape created above and dip it into the chocolate mixture to coat them. Then put them on a piece of wax paper until the chocolate coating is set. As the chocolate mixture cools and thickens, reheat it and continue. If you run out of chocolate mixture, simply add more chocolate and parawax in the proportions listed above.

Note: Suggested flavors and colors:
- Maple flavor with no coloring
- Mint flavor with green coloring
- Lemon flavor with yellow coloring
- Orange flavor with orange coloring
- Almond Flavoring with red coloring (small amount to create pink)


Variations: - With the Maple flavoring, you can bury a piece of pecan or walnut inside the candy before dipping it into the chocolate
- With the almond flavoring, bury a marachino cherry inside the candy before dipping it in the chocolate. Add a drop of cherry juice with it to prevent the cherry being too dry.
- Use the same recipe to make Easter eggs, bunnies etc. Ex. For Easter eggs, make a center part of one color and flavor and wrap it in another color and flavor before dipping.

Note: Parawax must be used with the chocolate to create a consistency that will stick to your candy and not your fingers when set. It is not harmful and is used commercially.
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Homemade Chocolates

Ingredients

3 lb icing sugar
1 cn eagle brand sweetened
1 evaporated milk
1 butter or margarine
1 parafin wax (parawax)
1 semi-sweet baking chocolate
1 food coloring
1 artifical food flavors

Instructions

The above ingredients are approximate quantities only!!! For every
cup of icing sugar you use, mix in approximately 1 teaspoon of
softened butter or margarine. Then slowly mix in enough of the
evaporated milk to make the mixture of a consistency such that you
can form a ball with it. (Mixing with the hands is the easiest way).
Next seperate the mixture into as many parts (3 or 4) as you want
different flavored chocolates. Then slowly knead in the desired
flavoring and food color you want in each different part. Now mold
the resultant mixture into the desired shapes and sizes you want your
chocolates to be. Now melt in a double boiler (or microwave) two
parts semi-sweet chocolate to one part parawax. Remove from heat.
Immediately, using a tooth pick, pick up each shape created above and
dip it into the chocolate mixture to coat them. Then put them on a
piece of wax paper until the chocolate coating is set. As the
chocolate mixture cools and thickens, reheat it and continue. If you
run out of chocolate mixture, simply add more chocolate and parawax
in the proportions listed above.

Note: Suggested flavors and colors:
- Maple flavor with no coloring
- Mint flavor with green coloring
- Lemon flavor with yellow coloring
- Orange flavor with orange coloring
- Almond Flavoring with red coloring (small amount to create
pink)

Variations:
- With the Maple flavoring, you can bury a piece of pecan or walnut
inside the candy before dipping it into the chocolate
- With the almond flavoring, bury a marachino cherry inside the
candy
before dipping it in the chocolate. Add a drop of cherry juice
with it
to prevent the cherry being too dry.
- Use the same recipe to make Easter eggs, bunnies etc. Ex. For
Easter
eggs, make a center part of one color and flavor and wrap it in
another color and flavor before dipping.

Note: Parawax must be used with the chocolate to create a consistency
that
will stick to your candy and not your fingers when set. It is
not
harmful and is used commercially.

Answer 2

2 Cups White sugar No bake spider cookies. They are so good, I double the batch, the best thing is you can keep them in the freezer. 1/2 Cup cocoa 1/4 Cup butter 1/2 Cup milk 1 Tsp. Vanilla 3 Cups Quick-cooking oatmeal combine sugar cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one minute. Remove from heat. Stir in vanilla and oatmeal. Drop by spoonful onto parchment paper.Let cool for at least 30 minutes in freezer

Answer 3

Cocoa Brownies
2/3 c Sifted all purpose flour
1/3 c Cocoa
1/2 ts Baking powder
1/2 ts Salt
2 Eggs; unbeaten
1 c C&H Golden Brown Sugar
1 ts Vanilla
1/3 c Salad oil
1 c Coarsely chopped nuts
Sift together flour, cocoa, baking powder, and salt; set aside. In mixing bowl slightly beat the eggs. Gradually stir in sugar. Add vanilla and oil and mix well. Stir in flour cocoa mixture, then nuts. Spread in greased shallow 11x7 or 9 inch square pan. Bake at 350 degrees for 22 to 25 minutes. Cool in pan, then cut in bars, squares, or diamonds. Makes 20 to 24 fudgy brownies.

Low-Fat Brownies

1/2 cup boiling water
1/2 cup unsweetened cocoa powder
1 1/4 cups all-purpose flour
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
4 egg whites, lightly beaten
1/3 cup canola oil
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts
Preheat oven to 350°
Spray a 13 x 9-inch non-stick baking pan with cooking oil spray. Combine boiling water and cocoa in a large bowl. Mix until completely dissolved. Add flour, eggs, sugars, baking powder, salt, oil and vanilla; mix well. Mix in chopped walnuts. Pour mixture into prepared pan; bake 25 minutes or until brownies are done. Cool in pan on wire rack; cut into squares.
Nutrition Facts:
Amount Per Serving: Calories 203 - Calories from Fat 70 Percent Total Calories From: Fat 35%, Protein 6%, Carbohydrate 59% Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 101mg, Total Carbohydrate 30g, Dietary Fiber 0g, Protein 3g, Vitamin A 6 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Answer 4

why care?
go and get it from nearby store.
they will be more cost-effective until u want 2 produce 10 tonnes in 1 time...really

Answer 5

with ur hands