Chocolate Ice Cream

Ingredients:
1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure VANILLA extract.


Directions:
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Dark Chocolate Chip Cookie

Ingredients:

1 cup sugar (220 g)
1/3 cup (75 g) butter, softened
1 large egg
½ cup (55 g) all-purpose flour (- perhaps a little more)
½ cup (50 g) unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon vanilla extract
6 oz (170 g) semisweet chocolate chips

Method:

1. Preheat oven to 375 deg F (190 deg C).
2. Using an electric mixer, cream butter with sugar, add the egg and mix for one minute.
3. Add vanilla, baking soda, flour and cocoa and mix well.
4. Add chocolate chips.
5. Place the dough in the refrigerator for at least 30 minutes.
6. Drop by rounded large tablespoonfuls onto an ungreased cookie sheet.
7. Bake the chocolate chip cookies for 8 to 12 minutes. Always try first with 1-2 cookies to check whether the dough is OK. You might need to add a little more flour.
8. Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.

Chocolate Chip Cookie

Ingredients:

½ cup (110 g) light brown sugar
½ cup plus 1 tablespoon (120 g) sugar
1 large egg
1+¾ cups (220 g) flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1+¼ sticks (140 g) butter
1 teaspoon vanilla extract
6 oz (170 g)semisweet chocolate chips
Sea salt.

Method

1. Cream butter with sugar until light and fluffy using an electric mixer.
2. Add the egg and vanilla and mix well.
3. Add baking soda, baking powder, salt, sifted cocoa powder, and sifted flour and mix well.
4. Add chocolate chips.
5. Place the cookie dough in the refrigerator until next day.
6. Preheat oven to 350 deg F (180 deg C).
7. Line a baking sheet with parchment paper or a nonstick baking mat.
8. Drop by rounded large spoonfuls of dough (as big as golf balls) onto the cookie sheet.
9. Sprinkle lightly with sea salt.
10. Bake the chocolate chip cookies until light brown but still soft, about 15 to 20 minutes. Always try with a few cookies to check whether the dough is OK.
    
11. Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.

Semi-liquid Chocolate Cake

Ingredients:

6 oz (170 g) bitter chocolate (70-85% cocoa)
3 tablespoons butter
1 cup (220 g) sugar
2 eggs (safe to eat uncooked)
3 tablespoons corn starch

Method:

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease one 7 in (17.5 cm) cake tin.
2. Break the chocolate into small pieces and melt it with butter over hot water.
3. Beat the eggs with sugar for 5 minutes, add corn starch and mix well.
4. Fold in the melted butter and chocolate mixture and transfer to the cake tin.
5. Bake at 350 deg F for about 10 minutes; check with a toothpick that about ¼ in (6 mm) of the surface is cooked.
6. Let the cake cool for 5 minutes and serve with ice cream.

Chocolate Layer Cake

Ingredients:

1+½ cup (340 g) butter, softened

1+2/3 cup (365 g) sugar

6 eggs2+2/3 cup (300 g)

all-purpose flour

About 3/4 cup (120 g) finely ground almonds

6 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

2 teaspoon vanilla extract

½ cup boiling water

Ingredients for frosting:

6 tablespoons (80 g) butter

7oz (200 g) semisweet chocolate (40-60% cocoa)

2 eggs (salmonella-free)

7 oz (200 g) icing sugar (confectioner's sugar)

Method:

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line two 9 inch (23 cm) cake tins with greaseproof or other non-stick paper and grease the tins.
Beat the softened butter with sugar.
Add one egg at a time, mix well between each egg.
Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds.
Add ½ cup of boiling water and mix well.
Transfer to two separate cake tins and bake at 350 degrees just until set in the middle, approximately 30-45 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
Cool the cakes and cut each in half, horizontally. They are easier to cut if they are kept in a refrigerator for a few hours before cutting.

Easy Chocolate Cake

Ingredients

1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (220 g) sugar
2 teaspoons vanilla essence
1/2 cup (1.2 dl) milk or water
1/2 cup (1.2 dl) vegetable oil (flavorless)
2 eggs

Ingredients for frosting

1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter
3 cups (7.2 dl) powdered sugar or confectioner's sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
4. Add milk/water, vegetable oil and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Devil's Food Cake

Ingredients

2 cups (440 g) sugar
½ cup + 2 tablespoons (140 g) butter, softened
3 eggs, separated
2 cups (220 g) all-purpose flour
7 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup boiling water
1 cup sour cream

Ingredients for frosting

3 cups (660 g) white sugar
1 cup water
¼ teaspoon cream of tartar (optional)
4 egg whites
1 pinch salt
1 teaspoon vanilla extract

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in (23 cm) cake tins.
2. Put cocoa in small bowl; add boiling water and mix until smooth. Let cool.
3. Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well.
4. Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well.
5. Whisk egg whites until stiff and fold gently into the cake mixture. Divide into two equal portions and transfer to the cake tins.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40-50 minutes. Let the cakes cool.
7. Slice each cake through the middle to make altogether four layers; if necessary remove the top of the cake by using a knife.
8. For the frosting, combine sugar and water in a saucepan. Cook until candy thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon of mixture dropped into cold water forms a ball when removed from water. Add cream of tartar and a pinch of salt to the egg white, and beat them until stiff. Add hot syrup in a slow stream, beating constantly. Stir in vanilla. Use approximately one fifth of the frosting between each layer of the cake, coat the cake with the remaining two fifths of the frosting.
9. Cool the cake in the fridge. Place the cake at room temperature 1-2 hours before it is served.

Chocolate Mousse Cake

Ingredients:

4 egg whites

½ cup (110 g) sugar

5 oz (140 g) hazelnuts, finely ground

2 tablespoons unsweetened cocoa powder

9 oz (250 g) dark semi or bittersweet chocolate (60-70%)

4 egg yolks

1/3 cup (70 g) sugar

¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream

Method:

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3. Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.
4. Mix with finely ground hazelnuts and cocoa powder.
5. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
6. Cool the cake.
7. Melt finely chopped dark chocolate over hot water.
8. Beat the egg yolks with 2 oz sugar until white.
9. Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.
10. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.
11. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
12. Transfer to the cake tin, and place in the refrigerator for several hours.

Chocolate Lava Cake

Ingredients:

10 oz (280 g) bittersweet chocolate (70% cocoa)
4/5 cup (180 g) butter
8 eggs
1+¼ cup (275 g) sugar
1+¼ cup (140 g) all-purpose flour

Method:

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Grease 10 large muffin tins or cups; paper muffin bake cups can also be used.
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the eggs with sugar and mix with flour.
5. Slowly fold in the melted butter and chocolate.
6. Bake at 350 degrees for only 8-12 minutes; the outer part shoul.

Black Forest Cake

Ingredients:

½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk

Ingredients for filling

1. ¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2. 2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3. 3 cups (7.2 dl) heavy whipping cream, chilled
4. ¼ cup confectioners' sugar
5. Milk chocolate curls or shavings, for garnish
6. Maraschino cherries or sweet cherries, for garnish, optional

Chocolate Cake

Chocolate cake is another yummiest food in this world. There are different types of yummy cake in this chocolate world. Chocolates are used for making all these yummy cakes. Different types of chocolate cakes are Black Forest Cake, Chocolate Lava Cakes, Chocolate Mousse Cake, Death By Chocolate, Devil's Food Cake, Easy Chocolate Cake, Flavorless Chocolate Cake, Chocolate Layer Cake, Semi-liquid Chocolate Cake. You can make all the cake easily by following the instruction. Let's try…

Chocolate Bar

A chocolate bar is a confection in bar form comprising some or all of the following components: cocoa solids, cocoa butter, sugar, milk. The relative presence or absence of these components forms the subclasses of dark chocolate, milk chocolate, and white chocolate. In addition to these main ingredients, it may contain emulsifiers such as soy lecithin and flavors such as vanilla. There are many varieties of chocolate; milk chocolate, dark chocolate, white chocolate, peanut butter chocolate, and many more.

Kit Kat

A Kit Kat is a confection which was first created by Rowntree's of York, England and now produced worldwide by Nestlé, which acquired Rowntree in 1988 except in the United States where it is made under licence by The Hershey Company. Each bar consists of fingers composed of three layers of crème-filled wafer, covered in an outer layer of chocolate. Each finger can be snapped from the bar one at a time.

Toblerone

Toblerone is a chocolate bar made by Kraft Foods, who acquired former owner Jacobs Suchard in 1990. It is well-known for its distinctive packaging, its prism shape and its ubiquity in airport duty-free shops. Toblerone was created by Theodor Tobler and Emil Baumann in Bern, Switzerland in 1908. They developed a unique milk chocolate including nougat, almonds and honey with a distinctive triangular shape. The Toblerone brand was trademarked in 1909. Kraft acquired the majority of Jacobs Suchard, including Toblerone, in 1990

Cadbury Dairy Milk

Cadbury Dairy Milk is a brand of chocolate bar made by the Cadbury plc unit of Kraft Foods and sold in several countries around the world. It first went on sale in the United Kingdom in 1905. The current UK range consists of Dairy Milk, Caramel, Fruit & Nut, Whole Nut, Turkish, Double Choc, Apricot Crumble Crunch, Cranberry & Granola, Bubbly and Crunchier Bits.

Snickers

Snickers is a candy bar made by Mars, Incorporated. It consists of peanut, nougat topped with roasted peanuts and caramel covered with milk chocolate. Snickers is the best selling chocolate bar of all time. Snickers ingredients are: milk chocolate, sugar, cocoa butter, chocolate, skimmed milk, lactose, soy lecithin, artificial flavor, peanuts, corn syrup, sugar, skim milk, butter, milk fat, partially hydrogenated soybean oil, lactose, salt, egg whites and artificial flavor.

History of Chocolate

The earliest record of chocolate was over fifteen hundred years ago in the Central American rain forests, where the tropical mix of high rain fall combined with high year round temperatures and humidity provide the ideal climate for cultivation of the plant from which chocolate is derived, the Cacao Tree. The Cacao Tree was worshipped by the Mayan civilization of Central America and Southern Mexico, who believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food". The Maya brewed a spicy, bitter sweet drink by roasting and pounding the seeds of the Cacao tree with maize and Capsicum peppers and letting the mixture ferment. This drink was reserved for use in ceremonies as well as for drinking by the wealthy and religious elite; they also ate Cacao porridge.

World of Chocolate

Chocolate is the yummiest thing in this world. We all love chocolate a lot. You can’t get any person who does not love chocolate. Children love chocolate a lot. Not only child, teenagers, old person, everyone loves chocolate a lot. There are different types of chocolates. Some brands chocolate melted faster, some are melted slower. The top ten chocolate manufacturers in United States are: Mars, Inc, The Hershey Company, Ghirardelli Chocolate Company, Chocolate source, Nestlé, NECCO, Dagoba, Blommer Chocolate Company, Kraft Foods, Curtiss Candy Company.