435 piece chocolate Recipes

sugar, active dry yeast (from two 1/4-oz packages), all-purpose flour plus additional for dusting, whole large eggs, egg yolk, pure vanilla extract, salt, unsalted butter, cut into pieces and softened, egg yolk, heavy cream or whole milk, unsalted butter, well softened, fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped, sugar

warm low-fat milk, 110 degrees, active dry yeast, sugar , plus, sugar, whole large eggs, room temperature, egg yolks, room temperature, all-purpose flour, plus more for work surface, salt, unsalted butter, cut into 1-inch pieces at room temperature (plus more for bowl and loaf pans ), semisweet chocolate, very finely chopped, ground cinnamon, heavy cream

granulated sugar, dry yeast (about 2 1/4 tsp), warm 1% low-fat milk (105o to 110o), granulated sugar, vanilla extract, salt, egg yolk, lightly beaten, all-purpose flour (about 1 2/3 cups), divided, bread flour (about 1 1/4 cups), butter, cut into pieces and softened, granulated sugar, unsweetened cocoa, ground cinnamon, salt, semisweet chocolate, finely chopped, powdered sugar, all-purpose flour, butter, softened

whole milk, sugar, unsweetened cocoa, cornstarch, salt, egg, egg yolks, bittersweet chocolate, melted and still warm, unsalted butter, cut into 4 pieces, at room temperature, pure vanilla extract

cocoa powder, stout beer, very soft butter, dark brown sugar, eggs, beaten, plain flour, baking powder, bicarbonate of soda, icing sugar , sifted, very soft butter, stout beer, dark chocolate (50-55% cocoa solids), walnut pieces, finely chopped, walnut halves, cocoa powder , for dusting

all-purpose flour, unsalted butter, cut into pieces and slightly softened at room temperature, egg, sugar, salt, skim milk, eggs, sugar, light corn syrup, unsalted butter, pecan halves, toasted and cooled, semisweet chocolate

egg whites, vanilla, salt, sugar, semisweet chocolate piece, melted and cooled, flaked coconut

flaked coconut, chopped nuts, sugar, butter, bisquick, sugar, shortening, milk, egg, semisweet chocolate piece, melted

flour, light brown sugar, sugar, salt, cold butter, cut into small bits, egg yolk, ice water, heavy cream, bittersweet chocolate, coarsely chopped, sugar, heavy cream, butter, cut into 6 pieces,room temperature, egg whites, room temperature, salt, superfine sugar

pecan pieces, divided, butter , melter, granulated sugar, caramels (the wrapped caramel cubes), semi-sweet chocolate baking squares, whipping cream, divided, powdered sugar, vanilla

warm milk (105 115 f), sugar , plus, sugar, active dry yeast (from two 1/4-oz packages), all-purpose flour , plus additional, all-purpose flour , for dusting, whole large eggs, egg yolk, pure vanilla extract, salt, unsalted butter, cut into pieces and softened, egg yolk, heavy cream or 1 tbsp milk, unsalted butter, well softened, fine-quality bittersweet chocolate, finely chopped (no more than 60% cacao if marked), sugar

all-purpose flour, ground cinnamon, ground allspice, salt, unsalted butter, softened, light brown sugar , firmly packed, unsweetened chocolate, melted, eggs, walnut pieces, about 4 oz, coarsely chopped

flour, butter, cut into pieces and softened, brown sugar, eggs, light corn syrup, sugar, amaretto liqueur or 1/2 tsp almond extract (she has only used the amaretto), butter, melted, cornstarch, sliced almonds, nestle toll house semi-sweet chocolate morsels (you need 1 2/3 cups for recipe and the rest to drizzle on top of bars)

roasted cashews, unsalted butter, softened, semisweet chocolate piece, melted, instant coffee crystals , dissolved in 1 tsp warm water

dark semi sweet chocolate pieces, chopped up well, white sugar, whipping or heavy cream

butter, shortening, sugar, salt, egg, milk, vanilla, flour, semisweet chocolate pieces, melted and cooled, chopped hazelnuts, semisweet chips, almond extract .

semisweet chocolate (8 oz broken into 1/2-oz pieces and 4 oz finely grated ), heavy cream, granulated sugar, unsweetened cocoa, pure vanilla extract

fresh whole mint leaves , unblemished, semisweet chocolate , tempered if possible, equipment : 2 sheets of acetate, the thicker the better, each about 18 by 24 inches (you can get this at an art supply store, or 2 pieces of parchment paper, or 2 nonstick baking mats; and a pastry bag (optional)