178979 chocolate black drizzle jacques torres Recipes
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buttercream, maraschino cherries with stems, well drained and14 Morebuttercream, maraschino cherries with stems, well drained, butter, softened, powdered sugar, cocoa, milk, divided, vanilla extract, almond extract, white chip coating, chocolate chip drizzle, white chip coating, white chocolate chips, vegetable oil, chocolate chip drizzle, chocolate chips, shortening (do not use butter, margarine, spread or oil)16 ingredients
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sweetened flaked coconut and3 Moresweetened flaked coconut, pecans (or your favorite , even mixed nuts would be good) or 2 cups walnuts, chopped (or your favorite, even mixed nuts would be good), white chocolate chips or 2 2/3 cups milk chocolate chips or 2 2/3 cups semi-sweet chocolate chips, chocolate chips , for drizzle (a different kind of chocolate from what you use in the clusters) (optional)45 min, 4 ingredients
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all-purpose flour, baking soda, salt, buttermilk (shaken) and18 Moreall-purpose flour, baking soda, salt, buttermilk (shaken), vanilla, granulated sugar, egg, chocolate (black ) icing, confectioners sugar, light corn syrup, lemon juice, vanilla extract, water (you may need more), unsweetened cocoa powder, vanilla (white ) icing, confectioners sugar, light corn syrup, lemon juice, vanilla, water22 ingredients
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Chocolate Cream Charlotte - Rawladyfingers , with variations! (raw) and4 Moreladyfingers , with variations! (raw), chocolate , brownie crust brownie crust (raw), chocolate mousse mix , non-dairy chocolate mousse (raw) - just use all the mousse the recipe makes, cream , non- dairy whipped - soy free (raw), chocolate syrup , for drizzle, chocolate sauce (raw)4 hour , 5 ingredients
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Drizzled Chocolate Country Tartstart shells, frozen whole strawberries, whipping cream and3 Moretart shells, frozen whole strawberries, whipping cream, icing sugar, vanilla extract, chocolate sauce , to drizzle10 min, 6 ingredients
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Chocolate Black-out Cake with Ganache Drizzlebutter, coffee, minus 2 tbsp buttermilk, eggs, sugar and9 Morebutter, coffee, minus 2 tbsp buttermilk, eggs, sugar, cake flour, salt, cocoa powder, baking powder, baking soda, vanilla extract, heavy cream, bittersweet chocolate, chopped, white chocolate55 min, 14 ingredients
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Chocolate Pavlova from cook Yourself Thinegg whites, salt, lemon juice, sugar, cocoa powder and5 Moreegg whites, salt, lemon juice, sugar, cocoa powder, whipping cream, sugar, fresh raspberry, shaved dark chocolate, melted dark chocolate, for drizzling2 hour 30 min, 10 ingredients
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Chocolate Marble Drizzle Cakeall-purpose or cake flour, salt, baking powder and12 Moreall-purpose or cake flour, salt, baking powder, baking soda, butter, granulated sugar, eggs, sour cream, vanilla extract, milk, cocoa, cream, pure dark chocolate chips or other good quality semisweet chocolate chips, butter15 ingredients
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Chocolate Covered Cherry Shake (Sugar-Free)frozen dark sweet cherries, skim milk, vanilla and5 Morefrozen dark sweet cherries, skim milk, vanilla, splenda sugar substitute, to taste (i use 3-5 packets for sweet ), sugar-free vanilla ice cream, club soda (depending on how thick you like it) or 1/2-1 cup seltzer water, chilled (depending on how thick you like it), sugar-free chocolate syrup , additional to drizzle, cool whip lite or 1 -2 tsp whipped cream, to top5 min, 8 ingredients
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Chocolate Marble Drizzle Cakeall-purpose flour, salt, baking powder, baking soda and10 Moreall-purpose flour, salt, baking powder, baking soda, butter or 1 cup margarine, softened, granulated sugar, eggs, sour cream, vanilla extract (or vanilla sugar), milk or 1 tbsp water, cocoa, cream, dark chocolate chips, butter1 hour 15 min, 14 ingredients
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Chocolate Zebra Hug Cookiesunsweetened baking chocolate, eggs, granulated sugar, oil and5 Moreunsweetened baking chocolate, eggs, granulated sugar, oil, baking powder, vanilla extract, flour, hugs chocolates (black and white ), powdered sugar (to roll dough balls in)1 hour , 9 ingredients
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Chocolate Black Tea Cakeeggs, separated, butter, white sugar and6 Moreeggs, separated, butter, white sugar, brewed black tea, cooled, all-purpose flour, baking powder, dry breadcrumbs, unsweetened cocoa powder, hazelnuts, chopped11 min, 9 ingredients
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Wagashi Chocolate Sculpture (Jacques Torres)bittersweet chocolate , tempered, see how to temper choco... and7 Morebittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.2 hour , 8 ingredients
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Beach Toy Centerpiece (Jacques Torres)bittersweet chocolate , tempered and5 Morebittersweet chocolate , tempered, milk chocolate , tempered, white chocolate , tempered, cocoa butter, powdered food coloring as desired, white chocolate3 hour , 6 ingredients
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Poire Belle Helene (Jacques Torres)poached pears , recipe follows and18 Morepoached pears , recipe follows, chocolate ice cream , recipe follows, heavy cream , whipped, chocolate sauce , recipe follows, water, sugar, lemons, juiced, lemons, juiced, vanilla beans, ripe bosc pears, whole milk, unsweetened chocolate, chopped, sugar, egg yolks, whole milk, bittersweet chocolate, chopped, heavy cream, unsalted butter, sugar2 hour 30 min, 19 ingredients
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