57743 chocolate drizzle jacques Recipes

butter, softened, brown sugar, egg, molasses, king arthur unbleached all-purpose flour, baking powder, ground ginger, salt, water, bittersweet chocolate, melted and slightly cooled, heavy whipping cream, sugar, ground ginger, chopped crystallized ginger and chocolate shavings, optional

graham cracker, sugar, butter or 3 tbsp margarine, melted, cream cheese, softened, sugar, peanut butter chips (10-oz. package.), milk, eggs, vanilla, semi-sweet chocolate chips, shortening

butter (4 oz), sugar, flour, cream cheese, sweetened condensed milk, lemon juice, vanilla, cartons frozen strawberries , in juice, cornstarch, pineapple, sliced, semi-sweet chocolate chips, melted

popped popcorn, roasted peanuts, brown sugar, butter (must use ), light corn syrup, vanilla extract, salt, baking soda, milk chocolate chips, shortening

coconut, sugar, flour, salt, egg whites, almond extract, semi-sweet chocolate chips, melted

butter, softened, sugar, vanilla extract, king arthur unbleached all-purpose flour, salt, semisweet chocolate chips, shortening

king arthur unbleached all-purpose flour, quick-cooking oats, sugar, butter, softened, cherry pie filling, almond extract, semisweet chocolate chips, shortening

chopped pecans, chopped walnuts, sugar, ground cinnamon, ground allspice, butter, melted, sheets phyllo dough (14x9-inch size), water, honey, sugar, ground cinnamon, vanilla extract, dark chocolate chips, shortening

butter or 1/2 cup margarine, softened, brown sugar, baking powder, egg, vanilla, all-purpose flour, toasted chopped pecans or 1 cup walnuts, semisweet chocolate piece, shortening

cornstarch, cold water, salt, unsweetened chocolate, sugar substitute, butter

pastry for double-crust pie, chopped walnuts, sugar, honey, ground cinnamon, lemon juice, milk, semi-sweet chocolate chips, shortening

all-purpose flour (about 7 3/4 oz), baking powder, salt, sugar, butter, softened, eggs, vanilla extract, chopped dried cherries, chopped almonds, toasted, dark chocolate chips, light-colored corn syrup, water

bittersweet 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.

white chocolate , tempered, bittersweet chocolate , tempered, cocoa butter, bonbons , optional

white chocolate , tempered, cocoa butter, melted, powdered food coloring in various colors

bittersweet chocolate , tempered, cocoa butter , for spray painting