How To Make Homemade Chocolate Syrup
Among the basic ingredients involved in making chocolate syrups include unsweetened cocoa powder, sugar, and water. Other ingredients are corn syrup and malt. Flavorings such as vanilla extract could be used, too.
In black-and-white movies of the past, chocolate syrup was usually used to simulate blood. The reason for this is because it was safe to swallow, and it’s easy to get rid of when it gets to the clothing and also very affordable. Besides The Wasp Woman and Psycho, this chocolate syrup was used in many movies.
I can help you make chocolate syrup you can use over ice cream or use in baking chocolate syrup brownies. Very easy and you need not drain your pocket! You can even use Splenda in replacement of sugar to lessen the caloric content. If you use Splenda, you can use it as a drink mix or topping and do not bake with it. Additionally, considering it does not store very well when made with Splenda, make sure to consume within a couple days of making.
Ingredients required are 1 cup unsweetened cocoa, 2 cups sugar, or Splenda, 1/4 teaspoon salt, 2 cups cold water, 1 tablespoon vanilla that will give a perfect chocolate syrup.
To make lindt-ish chocolate at home, you can do the following:
• Whisk together cocoa, sugar and salt.
• Whisk in cold water.
• Cook over medium-low heat, whisking to combine, until thickened.
• Let cool.
• Add vanilla.
• Store in the refrigerator
You can now make the perfect chocolate syrup and make use of it in of dishes to make them even more interesting.
Categories: chocolate articles Tags: chocolate syrup, Chocolate Syrup Recipe, cocoa, homemmade chocolate syrup, unsweetened, used
Chocolate and Ancient Medicine
The Aztecs had this thinking that chocolate gave immense strength to their warriors. Ancient doctors used to prescribe it to treat or even cure ailments. In the past, people went for chocolatebecause of its medicinal qualities rather than its yummy taste.
“Chocolate nourishes and preserves health entire, yet causes a pleasant and natural sleep and rest,” wrote Dr. William Hughes, an English physician in 1672. “Drunk twice a day, a man may very well subsist therewith, not taking anything else at all.”
For centuries, chocolate was consumed as a drink, not as a solid bar like we have it now. To the Mayans, Aztecs and Early-Europeans, this frothy drink made out of the cacao bean was a gift from nature. Those who loved chocolate were impressed by chocolate due to its mild stimulant properties. Tt made them feel awake and alert.
“Cacao flowers were ingredients in perfumed baths, and thought to cure fatigue in government officials and others who held public office,” says the Badianus Codex, published in 1552. The Florentine Codex, published in 1590, called for a mixture of cacao beans, maize and herbs to ease fever and panting, and to treat the faint of heart.
In Aztec society, chocolate was intended for priests and the rich. However, soldiers also used to have it for the strength it supposedly gives. In 1529, when the Spanish explorer Hernan Cortes arrived in the court of Aztec ruler Montezuma, he and his fellowmen were astounded by this drink chocolate, which the Aztecs dubbed as “xocoatl” for bitter water. Cortes wrote to King Carlos I of Spain that he had discovered a “drink that builds up resistance and fights fatigue.”
Categories: chocolate articles Tags: ancient chocolate, ancient medicine, aztecs, CHOCOLATE, medicinal chocolate, published, strength, treat, used
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
