Especially loved by children, this versatile ingredient can be used in many recipes for easy chocolate, including hot and cold desserts, cakes, biscuits and confectionery. Chocolate should be one of the most popular flavors in the kitchen today. Here you will find attractive easy chocolate recipes for cakes, pastries and biscuits for the tea family and special celebrations. A selection of delicious desserts covers all occasions including family meals, meals, and of course, children's parties.
The origin of chocolate
Chocolate is made from cocoa beans that grow in pods of cacao trees. Treated sites Aztec cocoa beans with great respect to use it to make a bitter drink called "Chocolatl 'great delicacy in the festivities. It was not until the early 19th century that chocolate was produced in solid food.
Today, the chocolate produced in many countries comes from cocoa beans grown in West Africa and South America. The manufacture of cocoa powder requires a long refining process. Cocoa beans are roasted, ground and screened, and much of the cocoa butter is extracted to produce flavored cocoa powder widely used in strongly- easy recipes and chocolate drinks. The process of making eating chocolate are a little different. cocoa extract butter and sugar are added to give the refined cocoa dark chocolate (semisweet). For milk chocolate, fresh milk is added at the same time. The ingredients are beaten until smooth.
Cooking with Cocoa and Chocolate
Cocoa is the most cost-chocolate flavor for cooking, but it must be uniformly blended with the mixture. Chocolate is generally melted before being combined with other ingredients. Plain (semisweet) eat chocolate offers the best flavor. Cheaper "Chocolate Kitchen" and chocolate taste fries are also obtained These have a cocoa which are added vegetable fats.
Melting Chocolate
Chocolate should be divided into small pieces and melt in a double boiler or in a heatproof bowl over a small saucepan of hot water, not boiling. Water should be maintained under gentle boiling to prevent steam in contact with the chocolate. In that case, or if water is added, chocolate or overheated, which immediately solidifies to form a firm dough.
Chocolate decoration
Chocolate can be melted and used to prepare a variety of attractive and easy to make decorations, such as triangles, circles, waves and leaves to add a professional finish to cakes and desserts.
Make chocolate forms
Design your chosen design, for example. holly leaves on a piece of paper and placed under a sheet of parchment (wax) paper. Place the melted chocolate into a paper bag, without tube and nozzle immediately before starting tube, cut a small piece of the point of the bag. Chocolate flows freely with a little pressure. Tube carefully in wax paper following the contour shapes. You can also extend the melted chocolate onto a sheet of waxed paper and smooth and flat with a spatula. Allow to harden completely before removing the paper.
Chocolate Pink Sheets
Wash and dry the leaves. Using a fine brush, cover the bottom of each sheet with melted chocolate. When hard, peel the foil away from chocolate and use as needed.
Making chocolate caraque
It is important to use a good quality dark chocolate (semisweet) to Caraque. Spreading a thin layer of melted chocolate on a marble surface or linoleum with a spatula. Holding a sharp knife at a 45 degree angle with the chocolate shave long curls.
Making waves small chocolate
You can do curls with a vegetable peeler in some sweet varieties of chocolate without melting. Using a vegetable peeler, scrape along the surface of a block of chocolate to scratch loops.
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