What’s a good icing for a dark chocolate bunt cake?
Question by LawComm: What’s a good icing for a dark chocolate bunt cake?
I’m making a “dark chocolate” cake mix in a bunt style pan. What should I ice it with? I’d prefer something easy. I’ve seen a “drizzle” type of icing in pictures for that kind of cake. Any suggestions are greatly appreciated!
Best answer:
Answer by Some_Guy_in_Ithaca_NY
A pound of Sour cream heated up in the microwave with a bag of choc chips melted in it. Add some triple sec if you like. It’s very glossy and it sets to a nice shiny finish. It takes about an hour to set.
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Categories: chocolate questions, chocolate recipes Tags: cake recipe, dark chocolate, icing
Q&A: how to make those chocolate fruit shells you see on the bakery section of the grocery store?
Question by : how to make those chocolate fruit shells you see on the bakery section of the grocery store?
i was recently at my local heb store and while shopping their bakery section i noticed this chocolate shells, looked like chocolate “cups” filled with fruits. how do they make these “cups”? and also how do they make the fruit appear so glossy?
Best answer:
Answer by football7712002
1 (15 oz.) part-skim ricotta cheese
1/2 c. confectioners’ sugar
1 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1 (4 oz.) pkg. of 6 individual graham tart shells
2 c. assorted fresh fruit
1 oz. semi-sweet chocolate, melted
In medium bowl, mix first 4 ingredients until well combined. Spoon ricotta mixture into tart shells, arrange fruit on top. Drizzle with melted chocolate. Makes 6 servings.
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Categories: chocolate questions, chocolate recipes Tags: bakery, CHOCOLATE, fruit, grocery, section, shells, store, those
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
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
How do I make chocolate truffle balls?
Question by rachel b: How do I make chocolate truffle balls?
I am needing to make chocolate truffles as a part of my wedding favors. I need a REALLY GOOD recipe and how to make them. Also, how long will they last? Can I put them in the freezer to make them last longer?
Best answer:
Answer by natale0624
This recipe makes about 24 truffles
INGREDIENTS:
1/2 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon light corn syrup
8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping
about 1/2 cup Dutch-process cocoa powder, sifted
PREPARATION:
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 8 ounces of the chopped chocolate, and gently swirl the pan.
Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, whisk slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
May be stored up to one week in an airtight container.
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Categories: chocolate questions, chocolate recipes Tags: balls, CHOCOLATE, Truffle
Q&A: Any recipes for an awesome tasting chocolate cake?
Question by *genius*: Any recipes for an awesome tasting chocolate cake?
I need a really good recipe for a chocolate cake. I’m having a few friends over and I need a good cake recipe. If you give me a recipe please make sure you have tried it before please.
Best answer:
Answer by Patty1313
1 1/2 cups (3 sticks) unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
2 1/4 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1.Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
2.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
3.In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
4.Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
5.Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.
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Categories: chocolate questions, chocolate recipes Tags: awesome, Cake, CHOCOLATE, Recipes, tasting
Chocolate Chip Cheese Ball
Yes!! Now people who are both chocolate and cheese fans can eat it all together, and it actually tastes….WONDERFUL! You can make it a dessert or a side dish, whatever fits your fancy. 🙂 I am a firm believer that chocolate tastes good in just about everything and anything…don’t you agree?
Step 1
Check you fridge/pantry for the avalibility of these listed items and then gather together all the ingredients for this recipe, Chocolate Chip Cheese Ball:
•1 8-oz. pkg., softened
•½ cup butter, softened
•¼ tsp. vanilla
•¾ cup confectioner’s sugar
•2 T. brown sugar
•¾ cup miniature semisweet chocolate chips
•¾ cup finely chopped pecans
Step 2
In a large mixing bowl, beat the cream cheese, butter and vanilla until they are nice and fluffy. Then preceed to Step 3.
Step 3
Gradually add the sugars to the mixture; beat them until just combined – don’t over-do. Then stir in the chocolate chips. This is your secret ingredient!
Step 4
Cover your bowl and refrigerate for around 2 hours. Place mixture on a piece of plastic wrap then shape it into a ball. Refrigerate for at least one hour. It might be best to just go ahead and whip up and bake something else in the mean time!
Step 5
Just before serving, roll the whole ball in pecans (finely crushed pecans are the best to use for this recipe) until coated as much as possible. It is best to serve this cheese/chocolate ball with graham crackers or cracker/chip of your choice (you can use about anything).
Enjoy your Chocolate Chip Cheese Ball!
Written by racheltexas
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Categories: chocolate articles, chocolate recipes Tags: Ball, cheese, Chip, CHOCOLATE
