How to Make The Best Hot Chocolate On A Wood Stove
Water
Teapot or small pot
Milk
Sugar
Marshmallows or whipped cream
Chocolate bars or chocolate chip
Cinnamon (optional)
In my other recipes, I have said to make sure the wood stove is blazing hot. For this recipe it does not matter. In fact, I would recommend that you use the wood stove when the initial fire has died out and it now has beautiful ember coals. This will keep you from scalding the hot chocolate.
This will make enough hot chocolate for four people. In a pot, add 4 cups of water and 2 cups of milk (preferably whole milk for the creaminess). Designate a person to continuously stir the liquid while it sits on the wood stove.
Add cinnamon and a dash or a 1/4 teaspon of sugar (more if you want it sweeter).
You don’t want the liquid to boil, but just come to a near boil. Once it reaches this point, add the eqivalent of 1 cup of chocolate chips or 2-3 hershey’s bars (not both!). Stir continuously.
In the meantime, add marshmallows to each of the cups (unless you are using whipped cream, which you will add last).
When the chocolate has melted and resulted in a creamy delight. Remove from the wood stove and pour the amount desired over the marshmallows.
Serve and warn your patrons of the heat!
Now, sit around with candles and/or flashlights and play games or share family history stories. Either way, make sure you go back for seconds and let’s hope the power does not come back on too soon.
Written by FurryLoo
Categories: chocolate recipes Tags: best, CHOCOLATE, Stove, Wood
Q&A: What type of chocolate is used in making chocolate ice cream?
Question by gg: What type of chocolate is used in making chocolate ice cream?
Cocoa? Melted chocolate?
Do you have a favorite recipe? Lay it on me!
I’m making chocolate ice cream for my own birthday.
Best answer:
Answer by tbdw_tbdw
I think Tyler Florence makes some of the best Ice cream out there. Here is his basic recipe, plus some variations. His Chocolate ice cream is great. I use Dark chocolate chips (half melted like he does, and half added whole so the ice cream has chunks of chocolate in it. Give it a try
10 cups heavy cream
5 cups whole milk
Pinch salt
3 cups sugar
3 vanilla beans
24 large egg yolks
Variations:
Chocolate-Chocolate Chunk Ice Cream:
3/4 cup whole milk
16 ounces semisweet chocolate, chopped in chunks
Strawberry Cheese Cake Ice Cream:
1 1/2 cups strawberry preserves, no sugar added
1/2 frozen strawberry cheesecake, cut in large chunks
10 large fresh strawberries, halved
Peanut Butter Cookie Dough Ice Cream:
1 tube ready to bake peanut butter cookie dough, cut in large pieces
To make the vanilla ice cream: Combine the cream, milk, salt, and 2 cups of the sugar in a large pot. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar. Ideally, the temperature should reach 175 degrees F (just below scalding) for a smooth-textured ice cream; this should take about 15 minutes. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor.
In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes.
Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 4 cups of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil.)
Pour the vanilla custard through a fine strainer into another pot* and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour. Ideally, let the ice cream base “age” overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product – but it is still good if you decide to process it right away. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer’s directions. When done, the ice cream will be the consistency of “soft serve.” ***To harden the ice cream fully, freeze in plastic covered containers.
Flavor Variations:
*To make the Chocolate-Chocolate Chunk Ice Cream: Heat 3/4 up of milk in a pot over medium-low heat. Add 12 ounces of the chopped chocolate and stir until completely melted. Pour 1 quart of the strained hot vanilla ice cream base into the melted chocolate and stir until very well incorporated. Chill and process as directed in the master recipe. Fold in the remaining 4 ounces of chopped chocolate after churning while the ice cream is in the “soft-serve” stage. Churn another 1 to 2 minutes just until combined.
**To make the Strawberry Cheesecake Ice Cream: Mix the strawberry preserves into the vanilla custard just before you start churning in the ice cream maker. Add the pieces of strawberry cheesecake and fresh strawberries after churning while the ice cream is in the “soft-serve” stage. Continue to churn for an additional 5 minutes or until combined but still chunky.
***To make the Peanut Butter Cookie Dough Ice Cream: Add the pieces of cookie dough after churning while the ice cream is in the “soft-serve” stage. Continue to churn for an additional 1 to 2 minutes until combined but still chunky.
Add your own answer in the comments!
Categories: chocolate questions, chocolate recipes Tags: CHOCOLATE, cream, making, type, used
How to Make Chocolate Coffee Pudding
Chocolate Coffee Pudding is a treat for chocolate and coffee lovers alike. This recipe uses agar-agar powder instead of gelatin to make this lovely dessert healthier, because agar-agar is high in fiber. Everyone can make this simple dessert, even for those who do not like cooking. Just follow these steps to make your own fantastic chocolate and coffee dessert.
Ingredients:
For the pudding, prepare:
60g sugar
½ cup of espresso or 1 cup coffee
1 packet of non-colored agar-agar (7g)
650ml milk
50g dark cooking chocolate, chopped.
Sauce:
3 egg yolks
600 ml milk
90g sugar
1 tbsp cornstarch
1 tsp vanilla essence/ vanilla pod.
1 tsp rum or other sweet desserts liquor (optional)
Method:
Make the pudding:
1. Prepare the mold. Coat the sides of the mold with warm water.
2. Mix all the pudding ingredients in a pan, except the cooking chocolate. Stir over medium heat until boiled. Turn down the heat.
3. Put in the chopped chocolate and stir until melted. Simmer on low heat for about 1 more minutes while stirring. Pour into a pudding mold and let it cool and set.
4. Decorate with whipped cream and cherries if you like.
Make the sauce:
Boil the milk over low heat. If you use a vanilla pod, split the pod and let the pod infuse in the milk covered, for 10 minutes.
Take a tbsp of hot milk and use it to dissolve the cornstarch.
Meanwhile, beat the egg yolks and sugar until thick and creamy. Pour the yolk mixture and the cornstarch to the milk. Continue to stir under very low heat until the mixture is thicken. Add vanilla essence and rum.
Stir until mixed. Remove from heat. Let it cool. Put a film plastic over the container to prevent the sauce from forming a crusty layer.
Written by Lidya Sin
Categories: chocolate articles, chocolate recipes Tags: CHOCOLATE, Coffee, pudding
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
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Categories: chocolate articles, chocolate recipes Tags: CHOCOLATE, Coconut, Dipped, Gifts, holiday, Macaroons
A Taste of Egypt: A Recipe For Egyptian Chocolate Cake
Introduction
Egypt is one of the world’s oldest continuous civilizations it still draws visitors everyday. Egypt covers just over 1 million square kilometers, about the same size as France and Germany combined. The capital is Cairo. There are around 78 million people who live in Egypt. The official language us Arabic, English and French are widely understood by educated classes. The religion is Muslim by 94%, Christian and other religions around 6%. The climate is hot and sunny for most of the year in Egypt. Winters (November to February) are generally mild.
Country Information
Geographic Facts about Egypt:
1. They have the pyramid if Giza, which is one of the seven wonders of the world.
2. They have Luxor, which is the world’s largest open-air museum
3. The Nile, the world’s largest river, flows through Egypt.
3 “Serious” Facts about Egypt:
1. Egypt is one of the U.S.’s largest markets for wheat sales.
2.Egypt’s natural resources include petroleum, natural gas, phosphates, and iron ore.
3. Egypt is a key partner in the search for peace in the Middle East and resolution of the Israeli-Palestinian conflict.
3 “Fun” Facts about Egypt:
1. Egyptians were the first to invent writing
2. The 365 calendar year and 24hrs in a day are Egyptian inventions
3. Cement was invented in Egypt
A “Potpourri” Item
Here is an unusual fact (or two or three) about Egypt:
1. Children wore no clothes until they were teens. They invented eye liner and toilet seats. Along with that they were the first to use anesthesia and set broken bones. Egyptians ground up mummies bodies and drank it in a potion thinking they were medicinal in some way.
Food Information
Recipe
1 3/4 cup Flour, Unbleached, Sifted
2 tsp Baking Powder
1 tsp Cinnamon, Ground
1/8 tsp Cloves, Ground
4 oz Semisweet Chocolate
1/2 cup Brewed Strong Coffee
1/2 cup Butter Or Regular Margarine
1 cup Sugar
2 x Eggs, Large
1 tsp Vanilla Extract
1/2 cup Milk
CINNAMON WHIPPED CREAM
2 cup Heavy Whipping Cream
1/4 cup Sugar
2 tsp Vanilla Extract
1/2 tsp Cinnamon, Ground
Directions
Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture.
Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream.
Refrigerate until serving time.
CINNAMON WHIPPED CREAM:
Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat, or you will have butter instead of whipped cream.
My Kitchen Story
It wasn’t that hard. I’m used to baking, that’s what I love to do and that’s why I chose a chocolate cake. I was a little worried about the whipped cream but it came out perfect and delicious.
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To contact the author of “A Taste of Egypt: A Recipe for Egyptian Chocolate Cake,” please email w0356628@selu.edu.
Biography
David C. Wyld (dwyld.kwu@gmail.com) is the Robert Maurin Professor of Management at Southeastern Louisiana University in Hammond, Louisiana. He is a management consultant, researcher/writer, and executive educator. His blog, Wyld About Business, can be viewed at http://wyld-business.blogspot.com/. He also serves as the Director of the Reverse Auction Research Center (http://reverseauctionresearch.blogspot.com/), a hub of research and news in the expanding world of competitive bidding. Dr. Wyld also maintains compilations of works he has helped his students to turn into editorially-reviewed publications at the following sites:
Management Concepts (http://toptenmanagement.blogspot.com/)
Book Reviews (http://wyld-about-books.blogspot.com/) and
Travel and International Foods (http://wyld-about-food.blogspot.com/).
Written by David Wyld
Professor of Management, Southeastern Louisiana University
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Categories: chocolate articles, chocolate recipes Tags: Cake, CHOCOLATE, Egypt, Egyptian, Recipe, Taste
How to bake Chocolate cake without using eggs?
Naf Asked: How to bake Chocolate cake without using eggs?
I’m vegetarian & I don’t consume non-veg food except dairy products…So plz could anyone tell me how to make Chocolate cake without using eggs…
Answers:
Polish Princess Answered:
Eggless Chocolate Cake
Ingredients
For the cake:
all-purpose flour 3 cups
Castor sugar 2 cups
cocoa powder cup
baking powder 2 tsp
salt 1 tsp
vegetable oil cup
vanilla essence 1 tsp
vinegar 2 tsp
Cold water – 2 cups
**************************************
For the topping:
Thick cream – 2 cups
Semi-sweet cooking chocolate (chopped) – 2 cup
How to make it
In a large mixing bowl, sift together all the dry ingredients.
Now to this mixture of dry ingredients add the oil and mix thoroughly.
Add the essence and vinegar. Mix well
Add cold water gradually stirring continuously.
Now pour the mix into a greased 9 x 13 inch cake pan.
Bake at 180C for 35-40 minutes or until done.
While the cake cools completely you can prepare the topping for the cake.
For the topping, in a saucepan, heat the cream on medium heat. Do not allow it to boil.
Now add the chocolate pieces and mix thoroughly till you get a uniform mixture of cream and chocolate. Pull off the stove.
Once the cake has cooled completely cover it completely with the topping.
Save a quarter of the topping mixture and put it in a piping cone. With the help of the piping cone, decorate the cake with the design of your choice such as flowers or any random design
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Eggless Chocolate Cake Recipe
Ingredients
1 tablespoon plus 1/2 cup baking cocoa, divided
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups cold brewed coffee
1/3 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening
Directions
Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan.
Bake at 350 for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake. Yield: 14 servings
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Miz T Answered:
One-Pan Cake (no egg, no milk)
3 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
3/4 cup vegetable oil
2 Tbsp distilled white or cider vinegar
2 tsp vanilla extract
2 cups lukewarm water
Heat oven to 350F.Have ready a 13 x 9-in baking pan.Place flour, sugar, cocoa, baking soda, and salt in an ungreased pan.Stir with a wooden spoon until blended, shaking pan occasionally to settle ingredients (flour should be blended completely, but some lumps of cocoa may remain).
With wooden spoon, make 3 wells in mixture.Pour oil into one well, vinegar into another, and vanilla into the third.Pour water over all.Stir until blended, scraping sides, corners, and bottom of pan (some lumps will remain).
Use rubber spatula, then paper towel to wipe excess batter off sides of pan.
Bake 35 to 40 minutes or until a wooden pick inserted in center comes out clean.Cool completely in pan on wire rack.
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Categories: chocolate questions, chocolate recipes Tags: Answers Barbarian Answered, chocolate chips, cocoa, Naf Asked
How do you make a chocolate milkshake with no ice cream?
Brisha Asked: How do you make a chocolate milkshake?
How do you make a chocolate milkshake?
I am in the mood for a chocolate milkshake, but we have no ice cream!
How do I make one without ice cream?
Answers:
pennybarr Answered:
Milk, chocolate syrup and ice liquefied in a blender. Won’t taste quite the same without the ice cream.
Diva Answered:
Ingredients
2 cups milk
1/8 cup cocoa powder
1/2 cup sugar
1/8 cup non-dairy powdered coffee creamer
1 teaspoon vanilla extract
12 full size ice cubes
Directions
Place all ingredients in blender and blend on high until smooth. Add more or less cocoa powder to your taste preference. You can also substitute 1/4-1/2 cup of powdered chocolate milk mix such as Nestles Quick, or Ovaltine. In this case you might want to reduce the sugar you add.
Ashwin Suseendran Answered:
Hmmm… no ice cream huh? maybe u could try milk and then add some kind of cream like whipped cream. i guess u know the chocolate part… if u don’t then I guess add chocolate syrup. if u don’t have any, then melt some chocolate then put it in the fridge for a bit. If u have no chocolate than use a yoohoo chocolate drink, if u don’t have any, then i guess u know ur plans for this weekend at the supermarket. =) hope my answer helped a lot.
califgirlinva Answered:
You can make chocolate milk………..but without ice cream it can’t be a milk shake…
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- how to make a chocolate milkshake without ice cream
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Categories: chocolate questions, chocolate recipes Tags: Brisha Asked, chocolate syrup, Diva Answered, Lily Hastings Answered
