How To Make A Chocolate Monkey
We have tons of chocolate lovers out there, some of them love to eat chocolate being made with different figures and designs by famous chocolatier. This video you will see is something you can remember.
The video will show you how our expert, Jacques Torres, takes you to the processes on making a tasty chocolate monkey. You will learn the steps being demonstrated to you in this detailed video.
All the information you need will be given for you to follow and try it at home. After watching this, you definitely have ideas how you can give your kids something to be more excited when it comes to chocolate.
So have fun and learn more on how to make a chocolate monkey.
Categories: chocolate videos Tags: CHOCOLATE, Monkey
CK Products “Happy Birthday” Business Card Chocolate Mold
CK Products “Happy Birthday” Business Card Chocolate Mold
- FDA approved polypropylene plastic
- Not dishwasher safe
- Not for commercial use
- Use with chocolate, candy coating, soap, butter, and cream cheese
Each piece is 3-3/4-inch by 2-1/4-inch by -1/4-inch with 4 cavities per mold. This mold makes approximately 10 pieces per pound of chocolate. Do not use for hard candy or other hot ingredients.
List Price: $ 3.04
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A Brief History of Chocolate
Chocolate has been a favorite of man for thousands of years. Ancient people brewing the seeds of the cacao tree into a yummy beverage was the beginning of the wide assortment of chocolates that we enjoy today.
Once chocolate was discovered by European conquests, it became a treat only the wealthiest could afford. Not only was chocolate expensive, but it was bitter. Sugar and spices used to sweeten it were expensive too and out of the common man’s reach. It was in the 1800’s that the industrial age and mass production made chocolate candy affordable for everyone.
Chocolate candy became a big hit in stores in the form of the candy bar. It took its place proudly on the general store shelf next to the gum drop, hard candy and candy cane bins of the day. From that meager beginning, the varieties available today are mind boggling. Chocolate candy is available in many different flavors, shapes and with limitless ingredients. Some ingredients such as nuts and fruits are complimentary to the flavor and texture of the chocolate and left whole or diced inside the candy bar. Spices and other flavorings are also added to enhance the chocolate or add interesting flavor notes. Some people can taste a story in their chocolate candy. The flavor medley tells them through their tongue what region of the world each ingredient came from. Travel by chocolate!
Chocolate can also be enjoyed either inside a candy coating or as a coating itself over other yummy treats such as ice cream.
Today many people buy candy online. With the invention of the World Wide Web, you can snack on exotic chocolate candy delicacies made anywhere in the world. Innovations in chocolate recipes and shipping ensure you receive your chocolate candy in perfect condition.
There is also a wide variety of chocolate molds and candy making accessories for you to try your hand at making your own chocolate candy. It’s a fun way to get children involved in the kitchen and also a great way to make personalized gifts. The possibilities are endless in the flavors and ingredients to test. A lot of very successful candy companies started this way, as a hobby in a home kitchen.
Who knows, perhaps one day when that chocolate connoisseur boots up his pc and logs on to buy candy online, the website with the interesting flavors to sample that he chooses to order from may be your own!
Written by Hiero
Categories: chocolate articles Tags: Brief, CHOCOLATE, History
How To Make Your Hot Chocolate … taste even better!
How To Make Your Hot Chocolate … taste even better!
Here’s my recipe and it’s so much better than a mug of ordinary hot chocolate from a tin.
2 T hot chocolate powder
1 T cocoa
*enough milk to make a paste
a little cinnamon to taste
1. Place the hot chocolate powder into a mug and then add the tablespoon of cocoa. Now add enough milk to make paste or the cocoa won’t dissolve when you add the water. Add as much cinnamon as you like… it’s all a matter of taste.
Next step… . Add the boiling water and stir.
*The chocolate mixture has a habit of sinking to the bottom of the cup, so be sure to stir often. I have often used a candy cane as a stir stick… adding extra flavor as well as keeping the chocolate combined.
*If you prefer your cocoa to be thicker, you might want to fill the cup with more milk… and if you want to splurge, you might even try Half and Half. That will give you a more decadent cup of cocoa with about half the work.
That’s pretty much it. All you have to do now is sit back and enjoy.
A Little Cocoa Trivia…
In certain areas of Central and South America, a dance is performed ON the cocoa seeds as they lay drying in the sun.
You have probably heard of Cocoa butter, but it is used in a lot more places that you might imagine. On my desk is a little canister that I picked up from The Body Shop… called body butter and yes, it contains cocoa butter and it does one amazing job on dry feet! And just in case you were wondering… cocoa butter extracted from the cocoa beans during the process of making chocolate and cocoa powder. Amazing stuff!
A Little Link Love 🙂
How to Make Chocolate Milk Using Cocoa Powder
Related Chocolate Trivia Articles
Categories: chocolate articles Tags: better, CHOCOLATE, even, Taste
How to Make Chocolate Dipped Coconut Macaroons
Chocolate Dipped Coconut Macaroons
1 bag of coconut flakes
1 teaspoon of almond extract
1 cup of condensed milk
2 egg whites
2 teaspoons of cream of tartar
2 squares of chocolate coating
A small pinch of salt
Parchment paper
Mixing bowl
Electric Mixer
Spatula
Ice cream scoop
These macaroons are great for gift giving and the following recipe makes for about twenty four counts. If you want you can make more by doubling the ingredients.
Heat the oven at 350 degrees Fahrenheit and line a baking sheet with parchment paper and set it aside.
N ext combine the coconut flakes, the almond extract, the milk and a small pinch of salt, stir well and set it aside.
Next place the egg whites in a mixing bowl and beat with an electric mixer for about a minute, and then add the cream of tartar and continue to beat for another minute. Then use a spatula to fold the egg whites into the coconut mixture.
Then with an ice cream scoop place the macaroon batter on the baking sheet, and bake for fourteen minutes and then let them cool.
To finish line a second baking sheet with parchment paper and set it aside. Heat the chocolate squares in the microwave for about a minute or per package instructions, then dip the bottom of the macaroon in the chocolate sauce and set them on the parchment line paper and let them cool.
Now you can divide the macaroons and make cute little gifts with them, and you can give them to your co-workers and friends.
Written by sabrinacareer
Incoming search terms:
- primal macaroons
- primal coconut macaroons
Categories: chocolate articles, chocolate recipes Tags: CHOCOLATE, Coconut, Dipped, Gifts, holiday, Macaroons
Please help me learn to make chocolate truffles?
Question by Bri: Please help me learn to make chocolate truffles?
I’d like to make chocolate truffles but don’t know anything about them. (other than their wonderful taste) If you could give me any tips, or ideas, or even a walkthrough or helpful website that would be great. Thank You
Best answer:
Answer by dch1166
I just watched an episode of Good Eats last night with chocolate truffles. I hope the link helps.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29057,00.html
Give your answer to this question below!
Chocolate: Pathway to the Gods
Chocolate: Pathway to the Gods
Chocolate: Pathway to the Gods takes readers on a journey through 3,000 years of the history of chocolate. It is a trip filled with surprises. And it is a beautifully illustrated tour, featuring 132 vibrant color photographs and a captivating sixty-minute DVD documentary. Along the way, readers learn about the mystical allure of chocolate for the peoples of Mesoamerica, who were the first to make it and who still incorporate it into their lives and ceremonies today.
Although it didn’t receive its Western scientific name, Theobroma cacaofood of the gods”until the eighteenth century, the cacao tree has been at the center of Mesoamerican mythology for thousands of years. Not only did this chocolate tree” produce the actual seeds from which chocolate was extracted but it was also symbolically endowed with cosmic powers that enabled a dialogue between humans and their gods. From the pre-Columbian images included in this sumptuous book, we are able to see for ourselves the importance of chocolate to the Maya, Aztecs, Olmecs, Mixtecs, and Zapotecs who grew, produced, traded, and fought over the prized substance.
Through archaeological and other ethnohistoric research, the authors of this fascinating book document the significance of chocolateto gods, kings, and everyday peopleover several millennia. The illustrations allow us to envision the many ancient uses of this magical elixir: in divination ceremonies, in human sacrifices, and even in ball games. And as mythological connections between cacao trees, primordial rainforests, and biodiversity are unveiled, our own quest for ecological balance is reignited. In demonstrating the extraordinary value of chocolate in Mesoamerica, the authors provide new reasonsif any are neededto celebrate this wondrous concoction.
List Price: $ 30.00
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Categories: chocolate products Tags: CHOCOLATE, Gods, Pathway
