Thursday, November 3, 2011
hari ini misi membuat coklat..untuk hari raya adil adha..makcik kena ready goodies since dielz dah bagi tau nak ajak kawan kawan ke rumah.
here the resipi - lebih kurang ler iyer
dark chocolate - 150gm
milk chocolate - 300 gm
orange oil/stawberry oil atau apa apa perisa yang di gemari
double boil - jgn kena air
Tips for cooking our chocolate recipes
•The room should be from 60 to 70 degrees F, if possible
•Melt chocolate on the lowest setting (do not overheat the chocolate)
•If chocolate is too thick after melting, add small amount of Crisco
Chocolate if properly wrapped, may be kept in freezer for 6 months. Frozen chocolates should stand at least 8 hours at room temp before unwrapping
•Refrigerated chocolates should stand at room temp for at least 2 hours before unwrapping
•One lb of melted chocolate will cover 2 to 2 1/2 lbs of centers, depending on type of centers and thickness of chocolate
•You can change the color of your chocolate by adding paste food colors (Do not put liquid colors in your chocolate)
•Chocolate can be used for coating: nuts, raisins, dates, caramels, pretzels, chow mein noodles, rice crispies, coconut, candied fruit, peanuts, marshmallows (cut in half), or anything you like
•You can add oil flavoring to melted chocolate if you want to flavor the chocolate. For French mints, add peppermint oil to white chocolate; put in a candy mold, then add a thin layer of milk chocolate
Chocolate may also be stored at room temp, 75 degrees, or lower, for many months, if well wrapped. During hot weather, it can be refrigerated, but must be well wrapped to prevent absorbing foreign odors and dampness
ini recipe untuk rujukan . Thanks and credit to ANGELA for the good recipe.
what you will need
Large bar of chocolate (white or milk)
Cookie sheet or mold (most waterproof containers make suitable molds)
Decorative goodies such as nuts, dried fruits and candies
How to make it
1.Line a cookie tray, oven pan or mold with some baking parchment; I've used a thin plastic tray that came out of a pack of cookies for the cranberry and nut one.
2.Break the chocolate in to small chunks and place in the microwave for about one minute or until the chocolate has almost melted, give the chocolate a stir to help any remaining chunks melt, this will help the chocolate to melt without making it to runny and thin. Any more remaining chunks will need another blitz in the microwave.
3.If your chocolate is fairly thin and quite runny leave it to thicken slightly before pouring it on to the cookie sheet, it doesn't need to be a perfect shape as this can often make it more interesting and unique.
4.Then place the chocolate sheet into the refrigerator
5.Once the homemade chocolate has began to set but still feels soft and sticky remove it from the refrigerator and decorate the chocolate with your favourite treats pressing them into the surface of the chocolate to secure them.
6.When you're happy with the way your homemade chocolate looks pop it back into the refrigerator until it has hardened.
Giving as a gift?
Unless you intend to put your homemade chocolate recipe into a box or leave it in the mold, you may need to support the bottom of the chocolate with a piece of card to stop it from breaking, before covering with plastic wrap and decorating it with a ribbon.
Homemade Chocolate Peanut Butter Cups
1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar
12 oz milk chocolate
1.Break up the chocolate and place it in a heat proof bowl and then melt it in the microwave for about a minute or until fully melted, or melt in the top half of a double boiler.
2.Line a muffin tray with paper candy cups and cover the bottom of each cup with chocolate. Spread some more chocolate up the sides of each cup with a small paint brush. Leave these aside to set while you make the peanut butter filling.
3.In a small bowl, mix together the peanut butter, salt and powdered sugar. Keep stirring the mixture until it becomes firm.
4.Spoon some of the peanut butter mix into each cup and chill until it hardens. You may need to melt the chocolate again at this point so you can pour the remaining chocolate over the top of the peanut butter to form a lid.
Homemade Block Chocolate Recipe From Scratch
Please note that this homemade chocolate recipe does lack that silky smooth texture of a store bought block chocolate, and the taste isn't quite as good. In my opinion it's more of a solid fudge than a chocolate.
But from our research it seems to be one of the better homemade chocolate recipes around and we could not find anything better, so give it a try and you can be the judge...
4 1/2 oz (125g) vegetable shortening (Copha or solidified coconut oil work fine)
4 1/2 oz (125g) confectioner's sugar (pure icing sugar)
6 tablespoons cocoa powder
4 tablespoons powdered milk
Pinch of salt
1.Line a square cake pan with grease proof paper.
2.In a small saucepan, melt the vegetable shortening over a low heat. Sift the icing sugar, cocoa powder, powdered milk and salt into a bowl. Pour the melted shortening into the sugar mixture and mix until it becomes smooth and thick.
3.Pour chocolate mixture into the prepared cake pan and flatten out the top using a spatula or the back of a spoon.
Use a skewer or the blunt side of a knife to press indent marks into the chocolate while it's still soft. This will help you to break your chocolate into nice squares once it's hardened and set.
Homemade Chocolate Candy Bars
If you can find candy bar molds in confectionary stores and craft stores, then making your own homemade candy bars will quickly become a favorite in your home. The recipe below is for chocolate caramel candy bars.
10 oz (280g) chocolate
1/4 cup chopped cashews
1/2 cup soft caramel candies from the store
1 tablespoon cream
1 tablespoon water
1.Clean and dry your plastic mold thoroughly before you begin.
2.Melt the chocolate in a double boiler and then pour melted chocolate into the molds. Be sure the chocolate coats the bottom and sides of each cavity. Pour out the excess chocolate and clean the top of the mold. Leave chocolate in the fridge to set.
3.Unwrap the caramel candies and place them in a microwave-safe bowl with water and cream. Microwave them on high for 1 minute. Stir well, then microwave again for 30 seconds. Stir again. If caramels aren't melted completely, you can give them another quick blast in the microwave. You want the caramel to be smooth and liquid.
4.Spoon the caramel mixture into the hardened chocolate molds. Don't fill them to the top. You only want to fill each bar about 2/3 full with caramel. Sprinkle chopped cashews over the top of the caramel to almost the top of the mold. Remember, you still need to add a layer of chocolate, so don't fill the mold completely.
5.You might need to re-melt the remaining chocolate at this stage. Pour over the molds to form a lid. Scrape the top of the molds flat with a spatula or a knife and then return to the fridge until they're set completely.
6.Once the chocolate has hardened properly, remove your candy bars from the molds and store in air tight containers.