Chocolate Fads, Folklore, & Fantasies: 1,000+ Chunks of Chocolate Information
Chocolate Fads, Folklore, & Fantasies: 1,000+ Chunks of Chocolate Information
Chocolate Fads, Folklore & Fantasies is the low-cal answer to satisfying chocolate cravings. Documenting the chocolate phenomenon by means of 1,000+ chocolate chunks of information, this tempting book discusses:
- Chocolate Fads: chocolate books, chocolate goodies (cakes, candy, cookies, ice cream), chocolate clubs, chocolate festivals, chocolate fund-raising, chocolate marketing, chocolate media, and chocolate novelties
- Chocolate Folklore: chocolate companies, chocolate history, chocolate nutrition, chocolate moguls, chocolate quotes, chocolate tips, chocolate trivia, and chocolate types
- Chocolate Fantasies: chocoholism, chocolate feasts, chocolate love, chocolate parties, chocolate promotions, and chocolate psychology. At the end of the book is a 200-item Chocoquiz, in the style of Trivial Pursuit, so that readers can use the book as a reference source to know everything there is to know about chocolate.Reference sections include acknowledgments to chocolate manufacturers, chocolate-related companies, a listing of chocolate publications (media articles, children’s books, chocolate guides, cookbooks, chocolate humor, and chocolate specialities), and an impressive list of addresses and telephone numbers for more than 100 chocolate and chocolate-related companies. All chocoholics, out of the closet or not, will want to read this book. Chocolate Fads, Folklore & Fantasies promises to be the last word in chocolate, no fudging!
List Price: $ 50.50
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Categories: chocolate products Tags: 1000+, CHOCOLATE, Chunks, Fads, Fantasies, Folklore, Information
how to make chocolate syrup?
julz Asked: how to make chocolate syrup?
melted the chocolate in hot water
Answers:
giovanno s Answered:
Buy cheap corn syrup, buy rolos, and melt them together in the microwave!!!
Lara Answered:
Things You’ll Need
1 cup water
1/2 cup cocoa powder
1 cup sugar
Dash of salt
1 tsp. vanilla
Jar with lid or squeeze bottle
Combine 1/2 cup cocoa, 1 cup sugar and a dash of salt in a saucepan over medium heat.
Add 1 cup water slowly to the mixture, and whisk until smooth.
Bring the mixture to a soft boil for about one minute while stirring.
Remove the pan from the heat, and place in the freezer for about five minutes to chill. When the mixture has cooled to the touch, stir in 1 tsp. vanilla.
Pour the chocolate syrup mixture in a jar with a lid or a squeeze bottle, and refrigerate. The mixture keeps safely for around four weeks.
Another Answer:
1 cup unsweetened cocoa
2 cups sugar, or Splenda
1/4 teaspoon salt
2 cups cold water
1 tablespoon vanilla
1 Whisk together cocoa, sugar and salt.
2 Whisk in cold water.
3 Cook over medium-low heat, whisking to combine, until thickened.
4 Let cool.
5 Add vanilla.
6 Store in the refrigerator.
Jrtger Hbrefe Answered:
I love it when I can easily make something at home and it turns out to be just as good or better than the more expensive store-bought kind. Ive been wanting to try some homemade chocolate syrup.The basic recipe is very simple, but there are a few variations of it, so the other day I decided to experiment with them and have a chocolate syrup taste test. Not a shabby way to spend the afternoon!
The one I liked the best was from Amy Dacyczyns The Complete Tightwad Gazette.
1 cup cocoa powder
1 cup water
2 cups sugar
1 teaspoon salt
1 teaspoon vanilla
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.
The result is very rich, so I only use a teaspoon for a glass of chocolate milk.
I poured the chocolate into a flip-top glass bottle and added a label. These would make cute hostess gifts or party favors!
Evan Answered:
I haven’t tried it yet but Alton Brown has a recipe to make it.
Just google Alton Brown Chocolate syrup recipe.
foodieNY Answered:
look here they have a recipe and directions http://smallnotebook.org/2009/07/10/homemade-chocolate-syrup/
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Categories: chocolate questions Tags: Alton Brown, CHOCOLATE, chocolate syrup, cocoa
chocolate cheesecake? master bakers help!?
shaynakaderr Asked: chocolate cheesecake? master bakers help!?
i made these mini cheesecakes and they were good but i wanna make CHOCOLATE cheesecake! is there anything i can just add to my current recipe to make them chocolate? i don’t want to change the base just the cheesecake filling. i like the graham cracker crust with chocolate:) so here’s the recipe. let me know what you would do to make this CHOCOLATE!
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
Answers:
Kai L Answered:
Simply add cocoa powder until it’s chocolate enough. 😀
Simply add cocoa powder until it’s chocolate enough. 😀
buckeyebonbon Answered:
I would add dutch-process cocoa because if you add melted chocolate, it might make the cheesecake too thin, or if you like, you could just make a chocolate-chip cheesecake…just add a bag of chocolate chips to it after you’ve mixed everything up.Happy baking!
I would add dutch-process cocoa because if you add melted chocolate, it might make the cheesecake too thin, or if you like, you could just make a chocolate-chip cheesecake…just add a bag of chocolate chips to it after you’ve mixed everything up.Happy baking!
Captain Awesome Answered:
So I am a great cook but a terrible baker with the exception of cheesecake. So I don’t generally do chocolate cheesecake, my specialty is white chocolate pumpkin (which is amazing by the way). But the great thing about cheesecake is, it’s more of a custard and less a cake so it’s more forgiving then flour is. My suggestion would be to use a double broiler and met yourself some chocolate and experiment a little. Now there are a few things to keep in mind:
So I am a great cook but a terrible baker with the exception of cheesecake. So I don’t generally do chocolate cheesecake, my specialty is white chocolate pumpkin (which is amazing by the way). But the great thing about cheesecake is, it’s more of a custard and less a cake so it’s more forgiving then flour is. My suggestion would be to use a double broiler and met yourself some chocolate and experiment a little. Now there are a few things to keep in mind:
1.) Make sure you fold the chocolate into the batter so it’s not too heavy.
2.) NEVER add hot chocolate into the mix. You are working with raw eggs. Unless you want them scrambled, wait til it is cool but still liquid.
3.) Less is more. Make a batch with less chocolate, add more to subsequent batches until it is right.
4.) Generally with cheesecake as long as the consistency of the mix is similar to the consistency that you would see if there was NO chocolate in the mix, then it will probably turn out halfway decent.
5.) You MAY want to experiment with making the mix a little more runny than normal, especially since when the chocolate gets cold it may harden.
Just experiment with small batches.
ceece Answered:
Hershey’s makes a baking chocolate that is perfect for chocolate cheesecake . It is located in the baking ingredients aisle.It is already melted chocolate inside a foil packet. There are 6-8 to a box, pre-measured 1 oz each. Simply squeeze one packet into your recipe and mix thoroughly. If it needs more chocolate add another. Bake as your recipe states.= )
Hershey’s makes a baking chocolate that is perfect for chocolate cheesecake . It is located in the baking ingredients aisle.It is already melted chocolate inside a foil packet. There are 6-8 to a box, pre-measured 1 oz each. Simply squeeze one packet into your recipe and mix thoroughly. If it needs more chocolate add another. Bake as your recipe states.= )
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Categories: chocolate questions Tags: CHOCOLATE, hot chocolate, Messi Mazz Answered, NO
