Chocolate Milkshake method - 4 Chocolicious Chocolate Milkshakes

Smooth, creamy, frothy, these are just a few of the descriptions that run through our heads when we indulge in that all-time favorite freezing confection: the chocolate milkshake. It seems like the rise of the chocolate milkshake came at the same time that drugstores of old began selling soda fountain drinks consisting of a scoop of ice cream with sharp flavors added.

It was inevitable, I guess, that once chocolate syrup was poured over ice cream in a dish, that it would one day wind up in a glass. For the past forty years or so, millions of habitancy have enjoyed a freezing chocolate milkshake as part of a customary fast food meal of hamburger and French fries. Of course, it's just as tasty all by itself, but the fast food restaurants have caught on to our absolute love for the chocolate shake.

What happens if you wake up from a nice nap and perceive a craving for a freezing chocolate milkshake? That's right, you need to make one right then and there. Luckily, there are some great easy-to-make recipes for manufacture a homemade chocolate milkshake that will help to satisfy your thirsty tastebuds.

The three recipes below are all variations of the basic chocolate milkshake. I propose you try them all, since it's hard to pick a favorite.

=> Chocolate Milkshake Recipe: Chocolate Cherry Milkshake

What can you say about a chocolate milkshake that features cherries except, mmmm.

4 scoops vanilla ice cream or freezing yogurt

3/4 cup cold milk

1/4 cup chocolate syrup

3 maraschino cherries, stems removed

Whipped topping & supplementary cherry

Directions

Place ice cream, milk, chocolate syrup and cherries in blender. Blend until smooth. Adornment with whipped topping and cherry.

=> Chocolate Milkshake Recipe: Chocolate Cheesecake Milkshake

This is the most decadent of all four chocolate milkshake recipes. If you are on a diet, please move along; nothing to see here. If you could care less about calories - enjoy!

1/2 oz. Pkg. Cream cheese

2 cups milk

6 scoops chocolate ice cream

Directions

Place cream cheese and 1 cup milk in a blender. Blend until smooth. Place the remaining milk and ice cream in blender, and continue to blend until smooth.

=> Chocolate Milkshake Recipe: Chunky Monkey Milkshake

This is a tasty milkshake that will have you swinging from the trees and manufacture funny noises. Okay, that's an exaggeration, but you'll right on feel happy with every sip.

3 scoops vanilla ice cream

2 tablespoons chocolate chips

1/2 banana

1 tablespoon instant coffee

2 tablespoon chocolate syrup

1 cup milk

1 teaspoon vanilla

Directions

Blend on medium for 1 minute.

=> Chocolate Milkshake Recipe: Whoppers Malt Milkshake

You remember how much you loved Whoppers candy as a kid. Whoppers are renowned for their chocolate malt flavor. I bet you ate fullness of them while you were at the movie theatre. Here's your chance to enjoy that same malted milkball taste in the form of a milkshake. Guaranteed to temporarily bring you back to some fun childhood memories.

2 - 3 scoops vanilla ice cream or freezing yogurt

1/3 cup cold milk

3 tablespoons chocolate malt syrup

Whipped cream topping

Directions

Place ice cream, milk and chocolate malt syrup in blender. Blend until smooth. Adornment with whipped topping and cherry.

Chocolate Milkshake method - 4 Chocolicious Chocolate Milkshakes

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An Easy Chocolate Fudge Candy Gift for all Occasions

Everyone has habitancy in their lives that they don't know very well, yet during the holidays or other occasions you would like to give them a small gift just to say "I'm mental about you at this time", "Thank You for just being around", "Welcome to the neighborhood" or "Thank You for the job you do".

This might be elderly, lonely habitancy in your neighborhood or church, habitancy you work with, the postman, Ups/Fedex delivery person, paper boy, cleaning personnel in your office, new neighbors, etc.

Because you don't know a lot about these people's likes and dislikes it is often hard to find an reasonable gift for them that they won't just chunk in a drawer and forget about for years to come. I think we all verily struggle with our thoughts trying to come up with small thoughtful gifts that habitancy in this type can appreciate and enjoy.

A amount of years ago I found that homemade Chocolate Fudge Candy was a good explication for this problem. It is something that most anyone can enjoy, no matter their age or sex. It is something they can proudly share with friends or family.

I have had to take into notice whether or not to add nuts. I have found that some elderly habitancy have a qoute chewing the candy with nuts. I just make a batch without nuts for those folks. I normally add marshmallows or cherries to their candy.

Here is a uncomplicated formula that I use:

18 ounces semi-sweet chocolate chips

1 (14 ounce) can Sweetened Condensed Milk

Dash salt

1 ½ teaspoons vanilla extract

½ to 1 cup chopped nuts

In heavy saucepan, over low heat, melt chips with Sweetened Condensed Milk.

Remove from heat and stir in remaining ingredients. Spread evenly into wax
Paper-lined 9x11 pan. Top with nut halves or cherries. Spread them at intervals for the quadrilateral size you would like to have. Chill in refrigerator 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut into squares.

I normally use Ziploc containers. I line with wax paper, put a layer of Chocolate Fudge squares, then a layer of wax paper, then more fudge squares alternating until my holder is full. I use small packaging for some and medium size ones for others. At Christmas they normally make these in red and green. I get the red and green ones at that time and top them off with a Christmas bow which makes a ready wrapped present ready to hand out.

When production a batch with nuts, I normally use pecans or walnuts. If I have to make some fudge without nuts, I use slight marshmallows, candied cherries or coconut. I have one 96 year old lady that loves coconut and can still chew nuts so she gets a batch with both nuts and coconut.

Some variations are to use White Chocolate Chips or Carmel Chips. I have also mixed in a few Carmel Chips in with the semi-sweet Chocolate Chips.

Even though I do most of my homemade Chocolate Fudge Candy gift giving during the Christmas holiday, I use it for gift giving all year round.

This doesn't take a lot of time, unless you have a lot of habitancy you need gifts for at one time, and it is verily well received by all.

An Easy Chocolate Fudge Candy Gift for all Occasions

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How to Make Homemade Chocolate

The easiest way to make chocolate is to buy cooking chocolate from your local supermarket, melt it down, and pour it into molds. Cooking chocolate usually comes in four distinct flavours: milk, white, dark, and caramel. You do not, however, have to restrict yourself to these flavours as any store bought chocolate can be melted down and used. Now, we will take a look at the distinct steps used in making your chocolate.

• Break or chop up the chocolate and put it into a bowl; this makes it easier to melt. Next, place the bowl into a microwave oven and put it on high. Other recipe is to place the broken up chocolate into a ceramic or glass bowl, which is then located over a pot of boiling water. The aim is to use the steam to melt the chocolate, so never let the bowl touch the boiling water.
• If the chocolate retains its primary shape - thereby slowing down the melting process - one can stir it, with a wooden spoon, halfway through the process. This will keep it from overcooking. Note: distinct kinds of chocolate melt at distinct rates. White chocolate melts the fastest, while dark chocolate takes twice as long. Cooking chocolate, on the other hand, is the slowest melting chocolate of all three.
• If the melted chocolate is too thin to use for decorating, add glycerine, as this thickens its consistency.
• Once the chocolate is melted, pour it into a mold and leave it to harden. Generally, molds can be brought at your local supermarket; for more variety, you might want to go to a catering supply store. Alternatively, you can make your own molds by using aluminium foil or germ-free non-toxic plastics. If you are on a budget, ice trays can make good mold. You should not, however, use copper as it releases a poisonous residue that can be harmful.
• For variety, one can melt two or three distinct types of chocolate and pour them into the distinct sections of the same mold. For example, if you have a mold of the Easter bunny, you could pour white chocolate into the mold of his head, milk chocolate into his body, and dark chocolate into his legs. Mixing distinct kinds of chocolates into the same mold will give you a unique finding chocolates and a range of tastes. Other idea is to fill the mold practically to the brim with milk chocolate then, while it is still in liquid form, pour white chocolate in a spiral into the same mold, creating a gorgeous whirl effect. The possibilities are endless! Bon appetite!

How to Make Homemade Chocolate

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Recipes for delicious Homemade Chocolate Candies

Homemade candies are so much fun to make and to share with house and friends. Try these phenomenal candy recipes to please the chocoholics among your house and friends. Or perhaps you are the chocoholic?? Chocolate Covered Nut Cremes, Quick Chocolate Fudge, and Chocolate Orange Fudge are all sure to please even the most picky chocoholic among you!

Chocolate-Covered Nut Creams
1 can (14-oz) sweetened condensed milk
3/4 cup butter-flavored shortening
2 tsp vanilla extract
dash of salt
1 cup finely chopped nuts
8 to 9 cups powdered sugar

Coating:
3 cups semi-sweet chocolate chips
6 tbsp butter-flavored shortening

Lightly spray an eight or nine inch quadrilateral pan with nonstick cooking spray. Set aside.

In a large mixing bowl, blend the sweetened condensed milk, margarine, vanilla citation and salt. Stir in the nuts. Blend in powdered sugar until the mixture is very stiff. Press the mixture into the prepared pan and chill thoroughly. Cut into 64 small squares. Take off the pieces from the pan and set aside on waxed paper.

To make the coating, melt the chips and shortening in the top of a double boiler over very low heat stirring constantly. Take off from the heat when melted. Dip the candy squares into the chocolate mixture to coat. Place on a cookie sheet that has been lined with waxed paper. Let stand until coating is set.

Quick Chocolate Fudge
1/2 cup light corn syrup
1/3 cup evaporated milk
2 pkgs (8-oz each) semisweet chocolate
2 tsp vanilla
3/4 cup confectioners' sugar, sifted
1 cup coarsely chopped nuts, optional

Butter an 8 x 8 x 2-inch pan. In a 2-quart saucepan, stir the corn syrup and milk together. Add the chocolate and cook over medium-low heat, stirring constantly, until chocolate is melted. Take off from the heat. Stir in vanilla and add the sugar. Beat mixture with a wooden spoon until smooth. Stir in nuts, if desired. Spread fudge in the prepared pan. Chill 2 hours or until firm.

Chocolate Orange Fudge
3 cups sugar
1/2 cup water
1/2 cup orange juice
1 pkg (12-oz) semi-sweet chocolate chips
1 tbsp grated orange peel
2 cups coarsely chopped walnuts or pecans

In a 3-quart saucepan consolidate the sugar, water, and orange juice. Cook, over medium heat, stirring until the sugar is completely dissolved. Using a candy thermometer, cook the mixture, without stirring, until the temperature reaches 234 degrees or the soft ball stage.

Remove from the heat and whisk in the chocolate chips until well blended. Stir in the orange peel and the nuts. Spread the candy in a foil-lined baking pan. Chill until set. Turn out of the pan, peel off foil and cut into squares. Keep candy stored in a cool, dry place.

Enjoy!

Recipes for delicious Homemade Chocolate Candies

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method For Raw Chocolate Bars

Since 1842, when Cadbury's of England created the first chocolate bar, millions of people have had a love affair with chocolate. It's estimated that the median American eats 4.5 kilos per year and the median Swiss eats 9.5!

Of policy the history of chocolate stretches back to aged Olmec and Aztec civilizations where it was considered to be a "Food of the Gods."

I personally was never a big fan of chocolate, at least not until I started experiencing pure raw cacao. I think the suspect is that general chocolate has authentically been cooked to death. To make a typical chocolate bar, cacao beans are crushed, fermented and then roasted at 150 C (300 F) for 1 - 2 hours. After that, they are tempered with boiling water for 20-30 minutes.

When you add processed sugar, milk products, preservatives, synthetic colors, chemical flavors and more to this lifeless chocolate substance it's no wonder that some people produce allergies to chocolate. Interestingly, though, I've seen that most people with chocolate allergies, do not have a similar reaction with raw cacao.

Raw cacao has many nutritional benefits and is generally considered one of the most complete foods on the planet.

Since experiencing the effects of raw cacao for myself, I find myself using it often. I usually add a few whole beans to my smoothies, I use cacao in salad dressings and sauces, and sometimes I just snack a few beans with a bit of agave or honey.

But, thanks to my partner Gabrielle's love of chocolate, I get most of my raw cacao in the form of great tasting raw chocolate bars.

I'm happy to share her basic formula with you here.

To make this formula you need a polisher or a mortar and pestle

Ingredients for straightforward chocolate:

1/2 C whole peeled cacao beans, ground
1/8 C coconut oil
1/8 C melted cacao butter (use coconut oil if not available)
1/4 C raw honey or raw agave syrup

Optional ingredients:

1/4 cup raisins
1 T almonds, finely chopped
1 drop orange, lemon, clove, lavender or other requisite oil
Cinnamon to taste
Celtic sea salt to taste

Preparation:

Grind cacao until it is very fine. The cacao will have a consistency like raw almond butter and will stick to the sides of the grinder. Mix ground cacao with coconut oil or cacao butter in grinder. take off compound and add honey and other ingredients. Stir well with a fork. The compound should be able to be poured. If not, add more coconut oil. Pour into ice cube trays or other forms and ice for 45 minutes. Serve immediately after removing from the freezer.

A Few engaging Facts About Cacao and Chocolate

The word 'Chocolate' comes from the Aztec word, "cacahuatl" or "xocolatl." This means 'bitter water'.

Raw Cacao was regarded as an aphrodisiac by Aztecs.

In 1624 Johan Franciscus Rauch an Austrian professor, tried to ban chocolate from monasteries and urged monks not to drink chocolate as he said it "inflamed passions."

Cacao contains antioxidants which may help preclude cancer and heart disease.

Cacao brings instant ease and acts as a mild anti-depressant by increasing our serotonin and endorphin levels.

Cacao contains theobromine, which is a mild relative of caffeine and magnesium. This chemical is found in some tranquilisers. Because coffee also contains caffeine, it both picks you up and calms you down.

Cacao beans were so requisite in aged Mexico that the Maya and subsequent Aztec and Toltec civilizations used them as a means of currency to pay for commodities and taxes.

The French Leader Napoleon insisted that wine, from the Burgundy vineyard called Chambertin, as well as chocolate be available during military campaigns.

During the Second World War, the U.S. Government commissioned Milton Hershey to generate a candy bar to be included in soldier's rations. The candy bar chosen was the predominant Hershey Milk Chocolate Bar.

Every Russian and American space trip has included chocolate bars.

method For Raw Chocolate Bars

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My incommunicable Peanut Butter Chocolate Candy formula

When faced with selecting gifts for co-workers, distant house members, or citizen whom you do not know very well, you can not go wrong with the gift of candy. While it is easy to plump a nice container and fill it with hard candy, I prefer to use my secret peanut butter chocolate candy recipe.

Making chocolate candy with a touch of peanut butter is not difficult. The first step is selecting candy molds. Candy molds come in traditional shapes, such as circles and squares, but come in all types of fancy shapes as well. You can find wedding themes, holiday themes, and even cartoon characters. Next, you'll want to purchase chocolate. You can use chocolate chips, or buy chocolate that is specially made for candy making. Now for my secret: add in some peanut butter chips to the chocolate before melting. How many chips you should use depends on how much peanut butter flavor you wish to add. Chocolate melts at a relatively low temperature, which is why it melts in your hand, so you will need to be very truthful while melting it. Do not allow it to heat too quickly, or it will burn.

Next, you'll want to determined fill the molds. This can be done with a spoon, or even with a squeeze bottle. You'll want to tap the molds against a hard covering after they are filled to get out any air bubbles which may have formed as well as to insure the chocolate peanut butter mix is level. If you'd like, you can add lollipop sticks at this point.

After all the molds are filled, you'll need to place them in the freezer to cool. Make sure the molds are located flat in the freezer or the candy will not form correctly. Small pieces do not take long to set. They should be done in about five minutes and most regular size pieces will be done in about ten minutes. It is fine to leave it the molds in the freezer longer than this, so it is best to err on the side of caution. You want to make sure the chocolate is set before removing it.

To remove the candy from the molds, all you need to do is turn the mold upside down and tap it moderately on a hard surface. The candy should then fall right out. If a piece sticks, you can moderately tap the covering of the mold where the candy is located, and this should dislodge it.

All that is left to do is to place the chocolate into containers and you have a exquisite gift, or some yummy candy to enjoy yourself.

My incommunicable Peanut Butter Chocolate Candy formula

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Chocolate Candy manufacture Ideas

A gift is a show of affection first of all and its price has no matter. The only thing that matters is that it gives a satisfaction to the recipient. We gift gifts some times a year for dissimilar occasions either it is Christmas, birthday or any other event. And the choice of the allowable gift could be a real question as tastes differ, but for sure it is not a good idea to gift something useless. However, there is a solution to this question - you can gift chocolate candy made gift.

In fact, today there are a lot of dissimilar chocolate candy production ideas for your gift. It could be a bunch of chocolate candies or it could be chocolate candies poured in varied forms. Today there are a lot of dissimilar associates that are able to fulfill any of your wildest dreams in chocolate form.

For example, bunch of chocolate candies could be presented for any event. While creating a bunch not just chocolate candies of your choice are used, but as well natural and synthetic flowers, cloth and ribbons come in handy. You can indeed gift such bunch of chocolate flowers to your beloved, newly married, to children or to your parents.

If it comes your child's birthday, you can gift him or her a cake poured from a chocolate that is designed specially for your child. Today it could be done in indeed any form. As well such cake could be a great surprise not only for a child, but as well for any man with sweet tooth. Today you can order such cake in indeed dissimilar forms - it could be in the form of a car for a boy or it could be a sweet portrait of a recipient as well as a sweet bust.

In fact, there are a lot of dissimilar chocolate candy production ideas that could be realized in a great gift for your favorite ones. All you need to have is a fantasy.

Chocolate Candy manufacture Ideas

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Homemade Chocolate

It is easy to make impressive and yummy homemade chocolates for house and friends at Easter or anytime. You can purchase Easter chocolate molds at most specialty or reduction market and a wide variety of chocolate at your local supermarket. With a bit of time and patience you will soon be turning out gorgeous homemade chocolates.

Types of Chocolate

Dark chocolate contains cocoa liquor, cocoa butter, sugar and vanilla. It is stronger and richer than milk or white chocolate and is ordinarily the adored choice for cooking.

Milk chocolate contains the same ingredients as dark chocolate but has added milk solids. It is sweeter, creamier, softer in texture and less intense than dark chocolate.

White chocolate doesn't include cocoa solids, only cocoa butter blended with sugar, milk solids and flavourings, such as vanilla. It is rich, creamy and sweeter than milk chocolate.

Eating chocolate - dark, milk and white - can be used for cooking. Dark varieties include bitter, semi-sweet and sweet. Bitter chocolate has up to 80% cocoa liquor and butter with a minimal estimate of sugar. Sweet chocolate has a higher proportion of sugar and vanilla to cocoa butter.

Good-quality cooking chocolate can be found in the baking aisle of supermarkets. It is similar in taste to eating chocolate, but a small estimate of cocoa butter has been supplanted with vegetable fat to make it easier to melt, able to set without tempering. Economy than general eating chocolate.

Compound chocolate is sold in blocks or buttons and can be found in the baking aisle of supermarkets. The cocoa butter has been supplanted with vegetable fat or oil, making it easier to melt and to set at room climatic characteristic without tempering. It lacks the flavour and texture of other chocolates, but is exquisite for kids' cooking.

Melting Chocolate

Chocolate can be melted in some distinct ways together with on the stove, in the microwave or in the oven.

Stove Top - put chocolate in a clean, dry, heatproof bowl over a saucepan of simmering water. Make sure no water or steam enters the bowl of chocolate, or it the chocolate could seize. Stir enduringly over medium to low heat until the chocolate has melted.

Microwave - put chocolate in a clean, dry, microwave-safe bowl. Cook for 1 slight on medium/high then stir. Cook for other 30 seconds then stir again, continue until chocolate has all melted.

Stove - preheat oven to 160 C. Put chocolate in a clean, dry, heatproof bowl. Turn oven off then place the bowl in the oven for 10 minutes minutes. Remove and stir, then place back in oven if required for some minutes, Remove and stir again.

Tips for Melting Chocolate

* Break chocolate into even sizes pieces before melting.

* Use a metal spoon to stir chocolate; wooden and plastic spoons withhold moisture that can cause the chocolate to seize.

* all the time use a metal, glass or ceramic bowl to melt chocolate.

Making Homemade Chocolates

1. Melt your chocolate, (see above), then stir completely to Remove all lumps.

2. Pour melted chocolate into the moulds until they are filled to the top.

3. Tap the moulds with your fingertips to Remove air bubbles from chocolate.

4. Let chocolates set, until hard.

5. After your chocolates have completely set and hardened, thought about pop them out of the mold.

6. Use a butter knife to trim off any excess chocolate nearby the edges.

Tips for using Chocolate Moulds

* Never wash your chocolate molds with soapy water. The soapy water will Remove the shine of the mold, making it difficult to get the chocolate off. Just wash in hot water.

* all the time dry your molds thought about after washing. Water spots can also cause spots where the chocolate won't release unmistakably from the mould.

* If your molds are sticking, very lightly coat them with a thin layer of vegetable oil.

* If you make a mistake, or if extra chocolate dribbles in the wrong places - don't touch it while it's still wet. Place the chocolates in the fridge or freezer to harden, then you can unmistakably just pick off the parts you don't want there.

How to Store Chocolate

Chocolate should be wrapped in alfoil and placed in an airtight container. Store in a cool dry place away from direct sunlight. Do not store in the refrigerator.

Unopened chocolate has a shelf life of 12 months and opened chocolate, properly wrapped and stored has a shelf life of 3 months. (However it would never last this long at my house!)

Chocolate Terms

Seize - Chocolate will seize up when small amounts of liquid mix with it, it becomes a thick grainy mass that cannot be remelted or used.

Chocolate Bloom - White spots that appear on chocolate, caused by the chocolate being heated and cooled too quickly. This can also occur when chocolate is refrigerated, it does not affect the capability and can still be eaten.

Tempering - A technique used to stabilize chocolate with a high cocoa butter content through a melting and cooling process so the chocolate will set firm and shiny at room temperature.

Homemade Chocolate

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America's Top 5 Chocolate Candy Brands

Often referred to as the sweetest satisfaction of mankind, Chocolate candy is one of the top sellers in America after a long time before enjoying it. Chocolate was discovered by Mayans of the Yucatán Peninsula, in México about 2,600 years ago or so, as evidence found in ruins suggest.

When the Aztecs arrived to the Valley of Mexico, the term chocolate was coined, derived from its Náhuatl name. However, chocolate was only prepared as a beverage or chewed as cacao bean. In this period of history, the World's Finest Chocolates were totally out of scope.

Chocolate candy was taken to Europa by the hand of conqueror Hernán Cortés, who introduced it to Spain in the 16th century. It was not until the next century when it got back to New England, after the first British settlements overseas, although it is possible that American Native tribes knew how to get ready chocolate beverage.

The following centuries saw the increase of candy manufacturers introducing some of the finest brands, such as Hershey chocolate, Ghirardelli chocolate, Nestle chocolate and Lindt Chocolates, just to name a few.

It was while the 19th century when the World's Finest Chocolates would be manufactured following a period of industrialization. The Switzerland chocolate company Lindt & Sprüngli was founded in 1845, producer of the world-famous Lindt Chocolates.

Later Nestlé, other Switzerland Company, joined to the speculation manufacturing sweeteners in 1866, but Nestle chocolate candy and other food products began to be distributed in all of Europe and America colse to the turn of the century.

As chocolate candy became more popular and thorough worldwide, more companies were established, and many others disappeared shortly after. In the United States, the pioneer was Ghirardelli Chocolate Company, founded in 1852. Ghirardelli chocolate was the first American brand.

Milton S. Hershey founded the Hershey Chocolate company after visiting the Columbian Exposition. Hershey sold his previous Lancaster Caramel Company, but retained the possession to yield American chocolate products. Hershey chocolate was just the starting of one of the most prosperous company in the United States.

Along with Lindt Chocolates, Nestle chocolate, Ghirardelli chocolate, and Hershey chocolate, Mars is the other brand of chocolate candy sharing the top five as producer of some of the World's Finest Chocolates.

The American company Mars Incorporated was founded by Frank C. In 1920 which specialized in a chocolate candy bar with caramel, internationally known as the Mars Bar, and his son and wife industrialized the famed chocolates M&M's.

Different brands from different origins, the top chocolate candy brands are manufactured in America, beloved by consumers for about one hundred years, and ahead of other chocolate products distributed or produced in the United States, a nation that exports today the World's Finest Chocolates all over the world.

America's Top 5 Chocolate Candy Brands

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Temper Yourself - Homemade Chocolate Candy for Valentines Day!

Homemade chocolate candy for Valentines Day is even more thoughtful and extra than the waxy, store bought heart shaped box. Creating your own treats is easy, quick and fun. It's something the children love to do, and adults come to be children when working with chocolate.

It's not as easy as just melting chocolate. To make your own candies or chocolate coated sweets, the chocolate must return to its hard, crunchy state at room temperature.

Have you ever melted chocolate to disastrous results? Most people have. A poor melting course will return rough, grainy chocolate or soupy brown liquid that never returns to its normal state.

Chocolate must be melted in a very definite way called tempering. Tempering chocolate correctly assures that it will be hard like a candy bar, or stick to items like a chocolate covered pretzel. Homemade chocolate candy for Valentines day Must be done this way.

From a science and chemical standpoint, chocolate is a very complicated item. When heated, the crystalline buildings of the chocolate changes. When cooled, the buildings changes again. Tempering chocolate means melting it to a strict temperature, then slowly cooling it back to room temperature without damage to the chemical buildings of the chocolate. Otherwise, it will never recover.

The white spots you see on your candy bar are called bloom. When your chocolate has been left in a warm moist place, then cooled, you'll see those white spots. This is called bloom. Blooming chocolate is not ruined, and tastes the same, but the buildings of the candy has taken on moisture, production it visually unappealing. It's not dangerous, just ugly.

Chocolate can also get moldy, as the water content will allow fungus to grow. Expired bags of chocolate chips left in your refrigerator will grow the blue/green mold very quickly. Chocolate can go rancid when their fats hydrolyze, taking on moisture.

Chocolate can burn. The milk solids in milk chocolate will begin to break down and burn at 130F (54C) and start to look grainy as if person has added sand. You can never mend this mistake.

Thank goodness that chocolate melts as unmistakably as it does. The fact that your mouth is 98F (36C) is what makes candy for Valentines Day so perfect. Chocolate will melt at 90F (32C), and the warm moist environment of your palate allows maximum enjoyment of this complicated treat.

However, to correctly temper chocolate so that it melts and returns to its former state at room temperature, the chocolate must be melted to a strict 110F (43C). This is the optimum temperature to relax the crystal buildings of the chocolate without destroying it.

All your homemade chocolate should begin with chips or pieces of chocolate that are the same size to allow for consistent melting. It's easiest to operate the temperature over a duplicate boiler using an instant read digital thermometer.

A duplicate boiler uses softly simmering water in a sauce pan with a metal bowl fitted inside that is at least twice the size of the pan below. Hot moisture or steam that escapes from the sauce pan cannot fold its way onto the chocolate if the bowl is much larger. Moisture in chocolate will cause it to seize and turn to mud.

Melt any determination of chocolate to 110F (43C), and keep an added 1/3 of that determination aside to seed the homemade chocolate later. If you use 1 cup of chips to melt, have an additional one 1/3 cup to seed. If you use 30 grams of chocolate, have 10 grams to seed.

Once the chocolate reaches the target temperature, quickly add the seed chocolate and stir until all is melted to a smooth, shiny consistency.

The former whole of melted chocolate will take on the crystalline characteristics of the room temperature seed chocolate added to it. It will give the melted chocolate something to aspire to, to come to be like its brother in the former state.

This correctly tempered chocolate can now be used to make shapes, pour into molds, dip marshmallows or pretzels into, or top cupcakes and petit-fours. You'll have to work quickly, because the goal of this homemade chocolate is to come to be stiff at room temperature again.

If the chocolate that you're using for candy for Valentines day starts to stiffen before you're closed working, just return it to the duplicate boiler for 10 to 20 seconds to raise the temperature softly.

Tempering chocolate is a easy task that can be quickly mastered and used to express your love, have fun with your children, or just give yourself a deserved snack.

Temper Yourself - Homemade Chocolate Candy for Valentines Day!

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How To Successfully Mail Chocolate

Chocolate gifts are, perhaps, the tastiest gifts that whatever could hope to receive. The problem with chocolate gifts, though, is manufacture sure that they do not melt before they arrive at their destination!

This is quite easy if you are hand-delivering your chocolate gifts. But if, on the other hand, you plan on mailing your them, it is a whole other story. Here are some tips to help you make sure that your gifts of chocolate do not break while being handled and to make sure that they do not turn into gifts of chocolate soup:

· If you are mailing a chocolate bar and you do not want it to break, try taping a stiff piece of cardboard to the back of it and then wrapping it in a piece of bubble wrap.

· If you plan to mail a chocolate gift while the dead of winter, it will probably stay fine and not melt. If, on the other hand, you expect your chocolate gift to arrive wholly solid in California in the heat of August, you need to think again. Avoid sending chocolate while times of extreme heat.

· Instead of sending chocolate gifts full of truffles and candy bars, reconsider sending brownies and/or cookies (save the cookies dipped in chocolate for colder months, though). If you do determine to mail cookies, pick out ones that do not break easily, like drop cookies. Pack them in foil-lined tin or small box. Put sheets of wax paper in the middle of the layers of cookies. cushion the tin or box of cookies within the shipping box with plastic grocery sacks (or other such material). Mark the box with "perishable - food." Also write on the top, "this side up" to encourage careful handling.

· If you are sending other items along with your chocolate, place your chocolate in a zip-lock bag (and suck out all the air) to make sure that in case it does melt, nothing else is ruined.

· Pay a exiguous extra to send your chocolate overnight, or at least send it 2-3 day priority. The sooner it gets there, the less likely it will melt, first.

· Make sure that the recipient will be home when it is received. If your box has to wait on the doorstop in the hot sun, the chocolate will in fact melt! Maybe even ask for a signature.

· If it is not a delicate chocolate, frost it before you box it up to mail it. It will not stay frozen, but it will take longer for your chocolate gifts to melt.

· Pack your chocolate gifts with freezing gel packs, dry ice, or someone else cold source. If you use dry ice, write on the box "contains dry ice" to warn the recipients. Be sure to pack the chocolate in a zip lock bag so that it does not directly touch the dry ice, and do not touch the ice with your own hands. Write "keep refrigerated" on the outside of the box.

· Send your chocolate gift container at the starting of the week to ensure that it will not sit at the mailing factory over the weekend.

· Send chocolate that is already melted! In other words, why not send a yummy chocolate sauce or chocolate for fondue!

How To Successfully Mail Chocolate

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wholesome Chocolate Candy Ingredient Alternatives

Chocolate candy manufacturers believed cocoa butter was crucial to achieving the appetizing chocolate candy customers craved.  Even as alternatives were later discovered, many still argued that nothing was best than the original.  As consumer health needs grew and the climbing price of using cocoa butter ironically forced manufacturers to look for cost-saving options, the use of alternatives has offered new chocolate candy options which both serve customer health needs and offer more contentious material costs.

Recently, Hershey vowed to keep cocoa butter in its products with their "real chocolate" marketing campaign.  With a major product with dominant shop share, the Hershey signature bar, they can afford to take this approach.  However, there is a sizable segment of the chocolate flavor loving citizen that view approved bars made with cocoa butter as not a viable option. 

There are some who naturally cannot dispell this particular type of vegetable fat.   Others have more serious allergic reactions such as hives, rash and digestion issues.  any way these consumers still love the taste of chocolate.  For these chocoholics, natural substitutes like coconut oil or ingredients like soybean oil do the job as well as (and arguably best than) the original, without the health problems.

Chocolate makers also like alternatives for their capability to help control melting thresholds and because they are easier to process.  There is also the fact that they offer a cost savings in material.  manufactures analysts cite a huge jump in candy prices last year.   Insiders say it is because the cost of ingredients that have skyrocketed and unfortunately passed on to the buyers.

Unfortunately, Us regulations promote cocoa butters hierarchy by reserving the "chocolate" label only for candy made with it.  These same restrictions do not exist in other parts of the world.  For instance, in Europe up to 5% of a products ingredients may contain equivalents and still be determined chocolate.  Experts believe that equivalents are the closest that you can get in terms of their fatty acids and are ordinarily a mix of shea and palm oils.  Not surprisingly, the equivalent class of alternatives is also the most expensive, but still about half the cost of cocoa butter.

Typically, cocoa butter can cost over 3 times as much as other alternatives.  Producing chocolate with low melting points is nice, but rescue money is ordinarily the first guess manufacturers start inspecting replacements, substitutes or equivalents.   While some associates chose not to use alternatives, others feel they have no selection and have to substitute to remain cost competitive.  This is the irony, the pressure to control material costs has created new product categories and new healthy options for chocolate lovers.

wholesome Chocolate Candy Ingredient Alternatives

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Chocolate Candy production - Best formula Ever

Great homemade southern candy is everybody's favorite. Well, at least everybody's favorite while they are eating it!  There are some candies that remain southern specialties, as well as some we just like to claim. No matter where you live, homemade candy is a yummy treat.

Chocolate candy is one of our great southern homemade treats.  You can smell it cooking in the pot before you walk into the house.  The kitchen is warm and the bubbling candy, stirred lovingly by its cook, conjures up Norman Rockwell images.  So without additional ado, here, for your dining pleasure, (drumroll, please) is the best chocolate candy formula of all time:

3 cups of sugar

1/2 cup of cocoa

1 1/2 cups of milk

one stick of butter

1 teaspoon vanilla

Combine dry ingredients. Slowly add milk until well blended. Cook over medium-high heat until the candy reaches the soft ball stage.  take off from heat, add butter and vanilla, and stir until your arm drops off or until the candy stiffens whichever comes first.  If you wish to add a half cup of pecans, add them in before the candy gets too firm.  Pour the candy onto a well-buttered platter and you're done with chocolate candy making. Try to wait for it to harden before you eat it.

A few candy manufacture tips:

Don't even try to make candy on rainy days. High humidity will not allow the candy to harden, and while it may still taste great, sticky candy is no fun to eat. You might still eat that chocolate candy with a spoon, but we don't recommend it.

Make sure to use heavier, good capability cooking vessels. Cheap pots don't heat evenly, so your results will likely be inconsistent. Copper bottom pots are particularly good.

Cook candy at the right heat. As long as you are stirring the praline blend (or chocolate fudge or candy), you can keep the climatic characteristic up pretty high. Once the candy starts to bubble you should sell out the heat to medium and let it cook a bit, but you will still need to stir frequently. 

Use a candy thermometer to help you decide whether or not the candy is ready to take off the heat, at least until you have cooked the formula adequate times to be no ifs ands or buts comfortable with it.

Cook up a double formula this weekend.  Make it a special treat that becomes a tradition in your home.

Chocolate Candy production - Best formula Ever

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Chocolate Candy Maker - The Best Thing Since Enzo The Baker

Are you a first-rate baker? Do you love candy? Why not try your hand at becoming a chocolate candy maker? While you might not well work in a facility or sell your treats to thousands of population everyday, you will still be a big hit with all your family and friends, and you might even settle that you wish to make a company out of this moneymaking hobby.

One of the first things you should do when you are reasoning about becoming a chocolate candy maker is to attempt as many recipes as you discover. Find out what specialty you want yours to be, and try to make as many assortments of the candy as you are able. This way, you can perfect the recipes you attempt, and you might even generate a few of your own.

"Chocolate Candy Recipes"

All Shapes and Sizes

Chocolate candy comes in numerous forms, so you can make fudge, candy bars, turtles, the small chocolate candies that come in boxes as well as gift bags. You might even generate your own version of chocolate covered fruit.

Ask your family members to get old recipes that have been in the family for many years, and check out online resources for great chocolate candy recipes from population all over the world. You should also add a few of your own exceptional ingredients to make the formula stand out.

Standing Above The Rest

Being a chocolate candy maker will also call for you to pay particular attentiveness to the skill that you devote to the candy. How do you wish your candy to look? It is crucial to make sure that your chocolates stand out, particularly if you are going to be selling them.

What extra ingredients do you wish to add to make the taste of your chocolate candies distinguishable? You can try vanilla, fruit extracts, cinnamon, coconut, or even more exotic flavors like black pepper, cayenne pepper, as well as smoky flavors to give your chocolate candy a taste that population will always remember.

Another sign of a great chocolate candy maker is the packaging. If you are beginning up a company from scratch, you will need to make positive that the colors and logo you settle on make your candy stand out.

Are you going to use gourmet paper or small bags to wrap your candy in? Will you apply ribbon to tie your candy box together, or are you production a institution box for your treats? These might seem like small details, but they might be a big dissimilarity when your attempting to make sure that your fudge, truffles, or candy bars are being noticed.

Chocolate Candy Maker - The Best Thing Since Enzo The Baker

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9 Tips to manufacture Mouth Watering Chocolate Chip Cookies

Think back to a time when you where a child and advent home to the aroma of homemade chocolate chip cookies. It's not hard to do. Homemade chocolate chip cookies (Ccc) made from scratch are the absolute best.

Now you can fill you home with the same aroma reminiscent of your childhood. After burnin', ruinin' and choking down some of the worst (Ccc) I've ever made, I've come up with 9 tips that will have people begging for your homemade (Ccc).

"Home Made Chocolate Candy"

1. Place the cookies far apart because the dough spreads or expands during cooking.
2. (Ccc) may appear to be undercooked at first look but will end cooking once they are removed from the oven.
3. Add the dry ingredients to the egg blend until combined; then adding the chips and nuts will make it easier to blend. Also, adding toward the end reduces the occasion of the chips from breaking.
4. Keep stirring and folding the (Ccc) blend to evenly disperse the chocolate chips.
5. Don't take off the cookies from the cookie sheet until you've given them a occasion to cool. Otherwise they break and make a big mess. Allow the cookies to cool on the cookie sheet for five minutes before curious to a wire rack to end cooling.
6. Variations on the base cookie formula contain replacing chocolate chips with white chocolate chips, cappuccino chips or peanut butter chips.
7. You may not need to grease the cookie sheet because of all the shorting in the cookie dough.
8. To make equally sized (Ccc), use a 2 tablespoon ice cream scoop.
9. If you can, chill the dough overnight. This allows the butter to solidify and let the dough rest so that it will expand. This makes for allinclusive cookies. Also by manufacture more than you need, you'll have cookie dough ready for that emergency!

9 Tips to manufacture Mouth Watering Chocolate Chip Cookies

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Valentine's Day Recipe - Homemade Chocolate Bark (Cooking at Home with Carolyn)

Valentine's Day Recipe - Homemade Chocolate Bark (Cooking at Home with Carolyn) Video Clips. Duration : 8.82 Mins.

You can never go wrong with chocolate! For the entire recipe go to: granddiamondseasoning.com Follow us! GDSFacebook: bit.ly Facebook: bit.ly Twitter: twitter.com *I am the co-owner of 771tv.com and the sole owner of Grand Diamond Seasoning. All of the ideas, images and dialogue that is expressed in this video are my own. All of the food has been purchased by me for the purpose of this video. The music used in this video is royalty free music.

Tags: cooking with carolyn, cookingwithcarolyn, valentines day recipe, valentives day recipes, valentine's day, valentine's day gift, valentine's gift, chocolate bark, homemade chocolate, homemade candy, chocolate, chocolate recipe, candy recipe, candy, how to make candy, How to make chocolate candy, homemade candy recipes, candy for Valentine's day, bark, Cooking, With, Carolyn

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Chocolate Truffle Recipes - Learn to put in order Them From Home

Chocolate is the ultimate indulgence. And if you are a chocolate lover then you will be willing to get more chocolate recipes and test the separate chocolate flavors.

Here are some great chocolate recipes you can try out at home:

"Chocolate Candy Recipes"

1. Chocolate Truffles

Ingredients:

- 1/2 Cup unsalted butter
- 2 1/3 C confectioner's sugar
- 1/2 C cocoa
- 1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts, confectioner's sugar

Directions:

- Cream butter in large mixer bowl.
- join 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter.
- Blend well.
- Chill until firm. Shape small amount of composition nearby desired center; roll into 1 inch balls.
- Drop into desired coating and turn until well covered. Chill until firm.

Makes about 3 dozen truffles

2. Chocolate Covered Truffles

Ingredients:

- 1/4 C butter
- 1 1/2 lbs. Real semisweet chocolate
- 3/4 C non-dairy coffee creamer, any flavor
- 1/2 teaspoon vanilla passage
- 1 1/2 pounds real milk chocolate for dipping 1 cup finely chopped chocolate, milk or semisweet for decoration

Directions:

- Melt semisweet chocolate in double boiler over hot water.
- Heat butter, creamer and vanilla in an additional one saucepan to 125° F on a candy thermometer. - Add to semisweet chocolate all at once, beating until flat and creamy.
- Chill in refrigerator until nearly set but still pliable.
- Beat with mixer until light and fluffy.
- Spread in 9 inch buttered pan until set adequate to roll into small balls.
- Melt milk chocolate over double boiler.
- Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate

Makes about 3 dozen truffles

3. Mocha Truffles

Ingredients:

- 2 packages (12 oz each) Semi sweet chocolate chips
- 8 oz. Cream cheese, softened 3 T instant coffee granules 2 tsp.
- Water 1 lb.
- Good dark chocolate cocoa confection coating white confection coating, optional

Directions:

- In a microwave-safe bowl or double boiler, melt chocolate chips.
- Add cream cheese, coffee and water; mix well. Chill until firm adequate to shape.
- Shape into 1" balls and place on a waxed paper-lined cookie sheet.
- Chill for 1-2 hours or until firm.
- Melt chocolate coating in microwave-safe bowl or double boiler.
- Dip balls and place on waxed paper to harden.
- If desired, melt white coating and drizzle over truffles

Makes about 5 1/2 dozen.

4. Peanut Butter and Chocolate Truffles

Ingredients:

- 1 C peanut butter chips
- 3/4 C butter
- 1/2 cup cocoa
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon vanilla

Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts

Directions:

- In a heavy saucepan, over low heat, melt chips with butter.
- Stir in cocoa until smooth.
- Add condensed milk and vanilla.
- Cook and stir until thickened and well blended, about 4 minutes.
- remove from heat.
- Chill until firm adequate to handle.
- Shape into 1 inch balls.
- Roll in desired coating.
- Chill until firm.
- Store, covered in refrigerator

Makes about 3 dozen truffles

Chocolate Truffle Recipes - Learn to put in order Them From Home

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recipe For yummy Homemade Candy - Mint Chocolate Truffles

Making candy can be a admittedly fun activity. And the results are so worth the effort. Whether for a special opening or just for the delight of it, turning out your own candy is very rewarding. Here is a great recipe for chocolate candy--my favorite! These yummy Mint Chocolate Truffles are from a recipe I got years ago from a Cooking Light magazine.

Mint Chocolate Truffles

Homemade Chocolate Candy Recipes

1/3 cup semisweet mint-chocolate chips
4-oz Neufchatel cheese, softened
16-oz pkg powdered sugar, sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tbsps semisweet mint-chocolate chips

Place the 1/3 cup mint-chocolate chips in a microwave safe medium to large bowl. Microwave on high for 1 minuscule or until the chips are almost melted. Stir until smooth. Set aside to cool.

When chocolate is cooled, add the Neufchatel cheese and beat at medium speed of an electric mixer until smooth. Add the powdered sugar to the mixture and beat until well blended. Press the mixture into a 6-inch square on heavy-duty plastic wrap and cover with added plastic wrap. Chill at least one hour. Remove the top sheet of plastic wrap and cut truffle into 48 squares. Roll each square into a small ball and place on waxed paper. Roll half the balls in the unsweetened cocoa and the other half in the powdered sugar. Place the 2 tablespoons of the mint-chocolate chips into a heavy-duty zip-top plastic bag. Microwave on high 1 minuscule or until the chips are softened. Knead the bag until the chips are smooth. Make a tiny snip in one lowest angle of the bag. Drizzle chocolate over the balls that have been rolled in cocoa. Serve at room temperature.

Note: I got this recipe from Cooking Light in 1999.

Enjoy!

recipe For yummy Homemade Candy - Mint Chocolate Truffles

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Chocolate Candy Recipes

Finding A Genuine Chocolate Candy Recipe

We have all enjoyed eating chocolate candy, right? I believe we have even watched documentaries on how it is done, and maybe visited a factory, like Hershey's, and seen it done. But, have we ever used a chocolate candy recipe ourselves and surely made our own? It is often said that those old time granny recipes are the best place to find good make it yourself chocolate candy recipe.

"Chocolate Candy Recipes"

To find a chocolate candy recipe, you can pick up any cookbook, or one specific for just dessert and confections. Hershey's has one just for that. I bought one for my wife for Christmas. You may even have an old passed down from generation to generation cookbook with chocolate candy recipes no one has ever heard of.

The internet is other form of obtaining surely good chocolate candy recipes. I know, I have looked. Whether it is on someone's personal blog, or listed from a major manufacturer, there are plentifulness of resources right on the web. Also, other web trick. If you want to find other listings that are not showing up immediately in the hunt engine, go to google images. Seriously, type in what you are looking for and listed below the image is the site or site listings for, in this case, chocolate candy recipes.

Your family and friends, or co-workers on the job, a trainer at school are all great sources for obtaining a top ability chocolate candy recipe. Some of them have been doing this sort of thing for years, and are quite the confectionist. Ok, here is a recipe from a 50 year old cook book my wife owns.

Chocolate Coconut Drops

They have:
Melt over hot water, 2oz. Of chopped up unsweetened chocolate (you can do this in a sauce pan as well on low heat)

Stir in:
1 can sweetened condensed milk
1/2 lb. Coconut, chopped
1/2 cup walnuts, chopped

Drop by teaspoons onto baking sheet. Place in pre-heated oven at 350°. Once in turn off oven. Leave in for practically 15-20 minutes, until chocolate candy has glazed appearance. Remove and cool.

Chocolate Candy Recipes

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Chocolate Homemade Candy formula - A gorgeous Presentation

I make this chocolate homemade candy at the holidays and get new compliments every year. It is so tasty and is made by melting white and dark chocolate together. It is also gorgeous and can be presented 2 separate ways. The red and green m&m's, coconut and white chocolate drizzle set it apart from any treat you'll make this holiday season.

Chocolate Homemade Candy

Homemade Chocolate Candy Recipes

1 box semi sweet chocolate chips (12 ounces)
2 packages white chocolate morsels (11 ounces each)
1 cup marshmallows
1 cup pecans
1 cup rice crispy cereal
1 small box coconut
1 lb. box peanut m&m's (red & green)
1 - 2 teaspoons vegetable oil
one metal pizza pan

Note: Substitute separate color m&m's to fit the holiday of your choice.

Reserve about 5 ounces of the white chocolate morsels (the remainder of the morsels will be mixed with the semi sweet chips). In the microwave oven (in a large glass bowl), melt the semi sweet morsels with all the white morsels (except the 5 ounces set aside) until smooth. Stop microwave every 30 seconds and stir; repeat until all the morsels are melted (being specific not to burn the chocolate). Let the aggregate cool down somewhat and add to the mixture; 1 cup marshmallows, 1 cup nuts, 1 cup rice crispy cereal (mix well).

Spread this chocolate homemade aggregate into a metal pizza pan; flatten mix out to extend to all sides of the pan. Place red and green m&m's on top of chocolate aggregate in a decorative pattern (you will not need the entire 1 lb. Package). Sprinkle coconut on top of chocolate aggregate last.

Take the 5 ounces of reserved white chocolate morsels; melt them in the microwave (stirring every 30 seconds); add 1 to 2 teaspoons vegetable oil to this chocolate mix; melt together and stir thoroughly. Drizzle this aggregate over the chocolate homemade candy.

Cool in refrigerator until thoroughly set (at least 2 hours). Cut into squares or for a more elegant presentation, cut into slim pizza sized slices.

Chocolate Homemade Candy formula - A gorgeous Presentation

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