Q&A: Does anyone have any good white chocolate recipes?
Question by WhiteWolf359: Does anyone have any good white chocolate recipes?
I tried making “White Chocolate Brownies” from a recipe online, but they just don’t turn out right. All gooey and gross. Does anyone have any good white chocolate recipes, aside from cookies? I have a bag of Ghiarardelli White Chocolate chips and I want to make something really special for Valentine’s Day for my fiance.
Best answer:
Answer by *Think Pink*
Chunky White Chocolate S’mores:
1/2 cup shortening
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup uncooked regular oats
3/4 cup crisp rice cereal
1/2 teaspoon vanilla extract
2 (4-ounce) bars white chocolate, broken into chunks, or 1 1/2 cups white chocolate morsels
12 large marshmallows
Beat shortening at medium speed with an electric mixer until fluffy; add sugars, beating well. Add egg, beating until blended.
Combine flour and next 4 ingredients in a separate bowl; gradually add to sugar mixture, beating after each addition.
Stir cereal, vanilla, and white chocolate into mixture.
Drop by tablespoonfuls onto ungreased baking sheets; flatten with fingertips. Bake at 350° for 10 minutes or until lightly golden. Cool slightly on cookie sheets; remove to wire racks to cool. Store in tins.
Place marshmallows on a long stick or skewer; toast over low heat (below 300°), 3 to 5 minutes or until golden. Place 1 marshmallow on a cookie, and top with a second cookie.
Yield: 1 dozen
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How do I make chocolate powder for ice cream?
Question by Monica: How do I make chocolate powder for ice cream?
How do I make “chocolate powder” from unsweetened cocoa powder?
Best answer:
Answer by Rae du Soleil
Most commercial chocolate powders are a simple mixture of unsweetened cocoa powder and sugar. Sometimes they contain dried milk powder but that’s more likely if the chocolate powder is made to make hot chocolate beverage.
You may have to experiment to find the mix of cocoa to sugar that works for your uses.
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Categories: chocolate questions Tags: CHOCOLATE, ice.cream, Powder
How can I make cookies with “bakers chocolate”?
Question by : How can I make cookies with “bakers chocolate”?
It’s the unsweetened bakers chocolate… how can i make cookies with it??
Best answer:
Answer by tledmisten
I have a great recipe for cookies called chocolate crinkles. They are fudgy and taste similar to brownies after baked.
Chocolate Crinkles
2 c sugar
1/2 c vegetable oil
2 teaspoons vanilla
4 oz unsweetened bakers chocolate
4 eggs
2 cups flour
2 teaspoons baking powder
1 tsp salt
1 c powdered sugar
Mix sugar, sugar, oil, vanilla and chocolate. Blend in eggs. Add flour, baking powder, and salt. Refrigerate for at least 4 hours. Roll dough into walnut sized balls. Roll in powdered sugar and place on ungreased cookie sheet, 2 inches apart. Bake at 350 degrees for about 12 minutes.
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Categories: chocolate questions, chocolate recipes Tags: baker's, CHOCOLATE, Cookies
I’m trying to make “puppy chow” with white chocolate. How do I do this?
Question by : I’m trying to make “puppy chow” with white chocolate. How do I do this?
I want to make puppy chow but with white chocolate. Do i just substitute the milk chocolate with the white chocolate?
Best answer:
Answer by Miz Lamb
Any chips of any flavor can be substituted for the chocolate called for in the recipe.
If you are using the chocolate bark, you can use the white bark, aka almond bark or you can use any bags of chips you may have.
I like the butterscotch chips on the “puppy chow” and some other things just as well. I also do about half in the dark chocolate for the dark lovers.
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What makes chocolate “brown”? What makes chocolate “white” then?
Question by Green Fro’s are kool: What makes chocolate “brown”? What makes chocolate “white” then?
Best answer:
Answer by Lin
Chocolate is made brown by cocoa. White chocolate has neither cocoa liquor or solids, just cocoa butter, milk, fat, and sugar. Thus, white.
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Categories: chocolate questions Tags: Brown, CHOCOLATE, Makes, white
Q&A: How long before the party should I prepare chocolate?
Question by Gryph’s Mama: How long before the party should I prepare chocolate?
I made white chocolate suckers from a mold for my son’s birthday party. I put them in individual baggies, then wrapped them in plastic wrap, and placed them in the refrigerator about a month ago. His birthday party is on January 18th— How long before the party can I prepare them (thaw and put in sucker bags with ribbon) so that they still taste “fresh”?
Best answer:
Answer by keswickian
I would leave it till the day before the party if they thaw out to early the chocolate might not taste good. Sometimes chocolate that has been around gets an off taste and when dark chocolate is frozen, it gets a white apperance to it. If you have extras, maybe taste one and check out the taste. It only takes a little time to defrost chocolate so leave them frozen as long as possible or bag them and keep them frozen. Just put all of them into a large plastic container to keep the party bags looking good.
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What kind of chocolate do you use to make chocolate roses?
Question by : What kind of chocolate do you use to make chocolate roses?
I’m wanting to make the roses by hand not molds. I read something about mixing chocolate and corn syrup to make “chocolate plastic” what is that and how do I make it?
Best answer:
Answer by Emu
Chocolate Rose Recipe:
10 ounces semi-sweet chocolate (coarsely chopped chunks of chocolate or chocolate chips)
1/3 cup light corn syrup
In a shallow bowl, melt the chocolate in microwave for 2 minutes; stir. Be careful so that the temperature does not exceed 100 degrees F. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
Add corn syrup to the chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula). Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
Pour mixture onto a waxed paper sheet and spread with the spatula until it’s about 1/2-inch thick; let it sit and stiffen, uncovered, for approximately 2 hours. When cool the chocolate will be the consistency of clay and you can form it in what shape you want.
Use at once or store in an airtight container at room temperature for up to 1 month.
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Categories: chocolate questions, chocolate recipes Tags: CHOCOLATE, kind, roses
