How To Be A Chocolate Maker?
Desserts are one of God’s best blessings to mankind. Imagine how many kids end up having decayed tooth, how many girls gush over a piece of cake and how many guys fall in line at chocolate specialty stores to buy something for their girls. The craze is astounding! If you are one of the many who worship sweets then you would know that the mightiest of them all is the chocolate.
To make things better than it already is, is to have chocolate whenever and wherever you want it. Since you are already head over heels in love with chocolate, might as well go overboard. There is no backing out now. The way to do that is to learn how to create your very own chocolate candy.
The key is to learn how to bake. Yes sir! But wait, you need not to be worried at all. If you think it is a major task to do then I tell you you’re wrong. It is a misconception that things have to be hard or complicated. Remember that what you are doing is a homemade chocolate candy. You are still not a master chef okay? So begin with the basics.
First stick to a simple recipe. Candy thermometers and correct timing of adding ingredients is not something you encounter every day unless of course you do baking for a living. You can just begin by melting chocolate chips and milk in a saucepan under low heat. The reason for this is to refrain from burning it. Continuously mix until is it completely melted and then you can blend in nuts and vanilla. Whether you are working with white chocolate, milk chocolate or dark chocolate, it is a common denominator to set the range at low to medium temperature only that is for obvious reasons.
Seriously though, the main trick is to follow the instructions carefully. Be keen and precise in the measurement and in the steps to be taken. With all that and more, you are sure to come up with the best tasting chocolate candy a beginner has ever made.
Categories: chocolate articles Tags: Candy, CHOCOLATE, chocolate maker, Chocolate Making
Deep-Fried Chocolate Bars
We often crave sweets, and chocolate is one of them. This article is about something that may seem unfamiliar or uncommon to many, but it might interest you. I am talking about deep-fried candy bars. Yes, you read right, deep fried candy bars!
The usual batter that a lot of chefs or home cooks utilize for frying foods such as fried chicken, fish, meat, or sausages could actually be just as good for frying these sweet treats. The candy bars should be chilled before they go through the process of being battered. This is done to make sure that the chocolates don’t melt into a hot, fatty, sticky mess. You wouldn’t want that, would you?
This unusual treat can trace its roots back into the heart of Scotland, from a fried fish shop that came up with it. Much to their surprise, these fried candy bars were an instant hit. The credit for this invention was given to the Haven Chip Bar in Stonehaven, in the year 1995. Stonehaven is a town located in the northeast coast of Scotland, near the historic place of Aberdeen.
A little more than 300 fried fish shops took part in a study done in 2004. The study showed that almost 22% of these shops sold candy bars that are fried. Moreover, 17% of these shops had sold them in the past years.
More recently, nearly 75% were found to have been selling these treats, with an average of 23 bars per week. The more famous shops sold at least 50, and up to 200, of these bars every week. The typical price in US dollars is $1.75. The bulk of their customers are children.
Even an overseas British cafe, situated in the country of Thailand, has embraced deep fried candy bars and put it into their own menu. This treat was at first dubbed as a prank, but when more buyers found it satisfying, it became a regular item on the menu becoming very popular among locals and tourists alike.
This delicacy also been made famous in far flung places from its origins such as New Zealand and Australia.
Categories: chocolate articles Tags: candy bars, chocolate bars, deep-fried
Chocolate Making Machinery
Whenever you take a bite of your favorite chocolate, do you ever wonder how it is made? Do you know how these luscious treats are made from bitter cacao beans and then molded into chocolate bars.
If you happen to be a chocolate maker, you would probably need a lot of specific and unique equipment to come up with chocolate.
These machines are specially designed for small and medium scale chocolate Makers. Watch this video and learn a thing or two which you can use in the business you have or planning to put up.
Categories: chocolate videos Tags: CHOCOLATE, Chocolate Making, Machinery
The Basics of Homemade Chocolates
Isn’t it amazing how one person can name one kind of food that they can eat over and over again for the rest of their life despite the existence of all other delicious food? Take for example chocolates. I bet my life savings on it that there is no one person that can be able to resist chocolate. I mean they could but it would take one very serious reason. On the brighter side, more number of people are given the chance to experience these mouthwatering chocolates. It is a favorite among all ages and all walks of life. So, if chocolate is on top of your list, wouldn’t it be nice to learn how to make them?
First, roast the cocoa beans for about 5-35 minutes under the heat of about 120-160 degrees Celsius. Expose it at first in high temperature then gradually decrease it. stop the roasting once you see the beans begin to crack. Second, crack the beans using a hammer if you are on a small batch. For a larger batch of beans, you can utilize a Corona type mill. Stir the nibs carefully using your hands or a spoon and at the same time blowing on them in order to get rid of the husks. Third, grind the nibs into liqueur. You can put it in a juicer and it will produce cocoa liqueur. Do this repeatedly until no more husks are included. Fourth, conch and refine them with the aid of a high powered wet grinder. Fifth, proceed to tempering. This is one of the crucial step since you need to make sure that no moisture penetrates the chocolate or else it will be super soft. What you would want is to make it snappy and shiny. Lastly, mold the chocolate into its final look. You can work on it while it still in its liquid form. Gently pour it on your molder of choice and place it on the fridge or leave it to harden at room temperature.
Honestly speaking, producing chocolate is not a piece of cake. Manufacturers all over the world spend millions of money and years of development in order to come up with the best tasting chocolates that would beat all other competitors. However, you can make a little chocolate factory within the four corners of your home.
Categories: chocolate articles Tags: Chocolates, homemade chocolate, making
I need to make a chocolate cake mix more chocolate-y!
Question by V V: I need to make a chocolate cake mix more chocolate-y!!!?
My mother is a chocolate fanatic. I have the intention of making her the most amazing chocolate addict’s cake- i have all types of chocolate “stuff” to add- but i need to know how to alter the cake mix and not screw it up 😉
Best answer:
Answer by I wonder
just use this recipe its the best.
Chocolate Lovers’ Favorite Cake
This easy recipe is a chocoholic’s dream come true!”
INGREDIENTS (Nutrition)
1 (18.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Give your answer to this question below!
Categories: chocolate questions, chocolate recipes Tags: Cake, CHOCOLATE, chocolatey, more, need
