chocolate recipies needed?

Question

I need a full detail chocolate recipie

I want to make a chocolate bar. the kind of chocolate that would be found in a store.

Answer 1

Hi !!!
Hope this is what you are asking for...I WOULD NEVER GO THROUGH ALL THIS TROUBLE, BUT ANYWAY, HERE IT IS...GOOD LUCK!!!

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------AND...

http://www.candylandcrafts.com/chocolatecandymolding.htm

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Easy Chocolate Truffles

Prep Time: 15 mins Total Time: 1 hr 15 mins Serves: Makes about 5 dozen

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups powdered sugar
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, melted
1-1/2 tsp. vanilla
Suggested coatings: ground PLANTERS Walnuts, unsweetened cocoa, powdered
sugar and/or BAKER'S ANGEL FLAKE Coconut)

- Beat cream cheese in large bowl with electric mixer on medium speed until
smooth. Gradually add sugar, beating until well blended.
- Add melted chocolate and vanilla; mix well. Refrigerate 1 hour or until
chilled.
- Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut.
Store in refrigerator.

* Easy Spirited Chocolate Truffles: Prepare as directed except omit vanilla.
Divide truffle mixture into thirds. Add 1 Tbsp. liqueur (almond, coffee or
orange-flavored) to each third of mixture; mix well.

-------------DO YOU LIKE KAHLUA??

CHOCOLATE TRUFFLES ( *THIS IS AN ICEBOX CAKE)

1 dark chocolate cake mix
1 c. Kahlua coffee liquor
3 sm. pkgs. chocolate instant pudding
16 oz. Cool Whip
8 Heath candy bars - freeze the bars & crush into sm. pieces for use

Bake cake mix in a 13 x 9 inch cake pan. When cool, cut into small finger pieces and pour Kahlua over cake pieces. Mix instant pudding as directed and refrigerate. You will need either a truffle bowl or a punch bowl. Put a layer of cake pieces, cover with a layer of pudding, then a layer of Cool Whip and sprinkle with Heath bars. Continue layering until all ingredients are used, ending with candy sprinkled on top. Keep refrigerated.

-----------AND, LASTLY...MY FAVORITE CHOCOLATE CAKE...

Texas Sheet Cake

This cake is moist, chocolatey and altogether delicious. It's quick to put together. You don't even have to get out your electric mixer; you can mix up this cake by hand in a jiffy.

2 cups sugar
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup butter (1 stick), melted
1/2 cup buttermilk
1/2 cup canola or other vegetable oil
1 cup water
2 eggs, lightly beaten
1 teaspoon vanilla extract

Preheat oven to 400°F. Grease and flour a 13x9x2-inch baking pan.
Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set aside. Stir together the remaining ingredients. (Since I'm a chocolate freak, I use just a half-teaspoon of cinnamon. I want the cinnamon flavor to come through, but only just a hint of it. Strictly a matter of personal preference.) Mix the wet ingredients with the dry ingredients, stirring until you have a smooth, rather thin batter.

Pour into your prepared pan, and bake at 400°F for 20-25 minutes, or until a toothpick comes out clean.

* While the cake is baking, prepare the frosting.

1/4 cup plus 2 tablespoons milk (whole, 2% or skim - doesn't matter)
1/4 cup cocoa
1/2 cup butter
1 pound confectioners sugar, sifted (about 4 cups)
1 teaspoon vanilla extract
1 cup chopped pecans

Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter and, over medium heat, stir until the butter melts. Remove from heat and gradually stir in the sugar and vanilla until smooth. Add the pecans.
When the cake is just out of the oven, spread the frosting evenly on the hot cake.

* Note: This is a good recipe in which to use dry buttermilk.

Answer 2

i have a good "recipe" for chocolate dipped fruit,
take five bars of either dark or milk chocolate,
one cup of rassberries (i prefer rassberries over any other fruit)
powdered sugar
your favorite fruits
1. Get the biggest pot you have and fill it about 1/3 of the way up with water
2. Put half of the chocolate in a large glass bowl (preferably one that will sit nicely on top of the pot)
3. Bring the water in the pot to a calm bubble (not to full boiling)
4. Place the glass bowl in the pot, and turn the temp down to 9:00.-be wary of the glass bowl, if it gets too hot it could break, just watch it carefully
5. When that chocolate is done melting, put the rest of the chocolate into the bowl
6. When all the chocolate is melted evenly, take the bowl and put it in the sink
7. Take your chosen fruits and start dipping
8. Use a plate to lay out your fruit on
-to make appearences better, put down wax paper onto the plate, then freeze the fruit for 15 minutes, when done freezing, peel the fruit off of the wax paper and place gently onto the plate, but before placing the fruit onto the plate, sprinkle the plate lightly w/ powdered sugar, after placing the fruit onto the plate, also sprinkle lightly w/ powdered sugar
hope it helped!
<3 Sugar <3

Answer 3

the substitution for NOT having solid baking chocolate is 1 tablespoon cocoa powder and 1 tablespoon butter. So leave off some of the butter or shortening when not using cocoa. I melt the chocolate in the micro for about 30 seconds and stir, then melt for another maybe 15 seconds. You don't want to burn it. Cool it if necessary before putting it in your batter.

Answer 4

How about an easy, no bake recipe.

Bark Candy

1 (12 oz.) bag semi-sweet chocolate morsels
1/2 (1 lb.) bag peanut butter morsels
2/3 (1 lb.) bag peanut butter M&M's

Melt chocolate morsels and peanut butter morsels. When melted add M&M's. Pour onto baking sheet that is covered in wax paper. Spread the mixture to the edges of the baking sheet. Using knife make X's so it will be easy to break apart when hardened. It hardens up fast.

Answer 5

www.recipezaar.com is all you will need....tons of free recipes including chocolate.

Answer 6

chocolate what????

chocolate cake, chocolate candy, chocolate fudge??????

Answer 7

CHOCOLATE PUDDING CAKE

1 scant cup semi-sweet chocolate chips
2/3 cup milk
1/3 cup sugar
1 large egg yolk
2 sticks unsalted butter, at room temperature
1 teaspoon vanilla extract

Grind or grate the chocolate chips in a food processor or blender to a fine consistency.
In a small bowl, whisk together the egg yolk with 2 tablespoons of the sugar until light and lemony colored. Combine the remaining sugar and milk in a small saucepan and heat until tiny bubbles appear along the edges of the pan. Remove from heat, and pour small amount of the hot mixture into the egg, stir and pour the egg and milk mixture back into the pan. Cook over low heat until the mixture begins to thicken or reaches 185 degrees F. Remove from heat and add the hot mixture to the chocolate in the blender or food processor. Add the softened butter and vanilla (do not use cold butter), and process 1 minute or until smooth. Pour into cake pan and freeze overnight. Allow to sit at room temperature 45 minutes before serving.

CHOCOLATE ICEBOX PIE

1/2 pint whipping cream
10 oz. Hershey's Almond Chocolate Bar
6 T. water
8 inch graham cracker crust pie shell

Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow to cool.
Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into pie crust and refrigerate until ready to serve, or at least 2 hours.

CHOCOLATE CANDY

4 oz. unsweetened chocolate
1/2 c. maple syrup (Grade B or Amber preferred)
1/3 c. of raisins
1/4 c. currants (optional)
1/2 c. hazelnuts or almonds, chopped finely
1 tsp dark rum (Myers is good) or vanilla

In microwave or double boiler, melt chocolate. Add raisins and/or currants, rum or vanilla, and nuts.
Combine well. Drop onto wax paper in rounded spoonfuls, using two spoons or a small ice cream or cookie scoop.

Refrigerate for 30 minutes, then store in a ziploc bag in a cool place.

Tastes like those square chocolate "Chunky" candies in the foil wrappers.

CHOCOLATE PEANUT CLUSTERS

1 6 oz pkg. chocolate chips
1 6 oz pkg. butterscotch chips
2 tablespoons creamy peanut butter
1/2 cup salted cocktail peanuts
4 cups Rice Krispies cereal

Melt chocolate and butterscotch and butter in a saucepan, over low heat, stirring constantly until very smooth. Remove pan from heat.
Stirn in the nuts and cerial and blend together thoroughly.

Drop by teaspoonfuls onto a silicone baking sheet or buttered parchment or wax paper.

Place in refrigerator until set.


CHOCOLATE TREASURE PUFFS

8 regular sized three MUSKETEERS® bars
1 (8 ounce) package refrigerated crescent dinner rolls
3/4 cup melted butter

Preheat oven to 375°F.
Divide bars into eight pieces. Unroll crescent dough into eight triangles. Place one piece of candy at the wide and of each triangle. Roll up jellyroll style. Pinch any open edges together to seal.

Dip each roll in melted butter and place in greased muffin pan cups.

Bake in a 375°F oven for 10 minutes or until golden brown.

Cool on wire rack. Serve while still warm.

MARVELOUS CHOCOLATE MOUSSE

300 g (1 1/2 cups) dark chocolate, chopped
2 tablespoons milk
6 egg yolks
100 g (scant 1/4 cup) confectioner's sugar
500 ml (2 cups) thickened cream
Fresh berries (optional) to serve

Place chocolate and milk in a heat proof bowl, set over a saucepan of boiling water and stir constantly until melted and smooth (mixture will be quite thick).
Remove and cool slightly. Place yolks and sugar in a large bowl and beat with an electric mixer for 5 minutes, until thick and creamy.

Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined.

Spoon into 12 x 1/2 cup capacity dishes and chill for 4 hours, until set. Serve with fresh berries if desired.

Serves - 12 Preparation Time - 15 minutes Cooking time - 5 minutes Chilling time - 4 hours

ITALLIAN CHOCOLATE CAKE

Cake:
3 cups all purpose flour
1-1/4 cupe unsweetened cocoa
2-1/2 tsp. baking soda
1-1/2 tsp. baking pwoder
1/2 tsp. salt
3 cups sugar
1-1/4 cups vegetable oil
2 tsp. vanilla
1 cup Whole Milk Ricotta
3 large eggs
2-1/2 cups water
Chocolate frosting:
12 ox. quality milk chocolate
1 cup sour cream at room temperature

Preheat oven to 350 degrees. Grease bottom and sides of two 9" cake pans. Sift dry ingredients, mix together in bowl, set aside. In mixer bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes. Add eggs. Beat until incorporated. On low speed, beat in flour alternately with water in 3 additions. Scrape bowl and beat at medium speed for 1 minute. Divide equally in pans and bake for 35 to 45 minutes until cake test done. Cool in pans for 10 minutes and then turn onto plates. Frost when cakes are cool.
Frosting: Melt chocolate over simmering water, stir until smooth, ltet cool to room temp. Mix sour cream into chocolate with a wire wisk. Frost the first layer,to with second layer, then frost the top and sides. Garnish with chocolate shavings, raspberries and whippd cream as desired.

CHOCOLATE CHIP COOKIES WITH EQUAL

28% calorie reduction from traditional recipe.

1/3 cup stick butter, softened
1 egg
1 teaspoon vanilla
1/3 cup Equal® Spoonful*
1/3 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips

Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal and brown sugar until combined.
Combine flour, baking soda and salt. Mix into butter mixture until well blended. Stir in chocolate chips.

Drop dough by rounded teaspoons on ungreased baking sheet. Bake in preheated 350° F oven 8 to 10 minutes or until light golden color. Transfer to wire rack and let cool. Makes about 2 dozen cookies.

* May substitute 8 packets Equal® sweetener.

HOPE THIS HELPS! ;-)