435 piece chocolate Recipes

walnut pieces, pecan pieces, pine nuts, almonds , slivered, unsalted butter, cut into pieces plus extra for greasing, vanilla extract, baking soda, granulated sugar, white corn syrup, semi-sweet chocolate chips, sea salt

all-purpose flour , plus, all-purpose flour, cake flour , plus, cake flour (not self-rising), granulated sugar, baking soda, salt, unsweetened non-alkalized cocoa powder, water, ancho red chili powder or 2 tbsp new mexico chile powder, vanilla extract, unsalted butter, cut into pieces and softened, buttermilk, eggs, at room temperature, unsalted butter, unsweetened non-alkalized cocoa powder, buttermilk, sugar, bourbon, vanilla extract, chopped walnuts

softened vanilla light ice cream, bittersweet chocolate, coarsely chopped, chopped (into 1/4-inch pieces) crystallized ginger, chocolate wafer cookies (such as nabisco famous chocolate wafers) or chocolate graham crackers

whipping cream, sugar, white chocolate baking squares, chopped, egg yolks, vanilla extract, bittersweet chocolate pieces or 3 semisweet chocolate, chopped, white chocolate baking square, melted (optional)

butter (cut into pieces, can use half butter and half margarine), brewed strong coffee (hot or cold ), unsweetened cocoa powder, white sugar , plus, white sugar, flour, salt, baking soda, eggs, sour cream, vanilla, chocolate chip (can use a little more if desired), butter or 1/2 cup margarine, softened, sugar, half-and-half cream or 1/3 cup unwhipped whipping cream, vanilla, unsweetened cocoa powder (for a medium chocolate flavour) or 3/4 cup (for a dark chocolate flavor)

saltine crackers , 1 sleeve, butter, dark brown sugar , packed, chocolate chips , semisweet, chopped pecan pieces, i prefer to chop to a finer texture in food processor

boiling water, cocoa powder, butter, sugar, fine salt, vanilla extract, eggs, cake flour, baking soda, baking powder, buttermilk, chocolate, heavy cream, sugar, butter, egg whites, sugar, butter, cut into small pieces, at room temperature, vanilla extract, violet essence, violet food coloring, candied violet (optional)

almonds (2 1/2 oz), chopped walnuts (2 1/2 oz), two 5 inch long plain biscotti, coarsely crushed, unsalted butter, cut into 1/2-inch pieces, at room temperature, semisweet chocolate chips , such as ghirardelli, brewed coffee, grated orange zest (about 1/2 medium orange), sugar

honey, pure vanilla extract, unsalted butter, cut into 1/2-inch pieces, at room temperature, egg, at room temperature, crispy brown rice cereal , such as nature s path crispy rice, sweetened dried cranberries, coarsely chopped, almonds, toasted, coarsely chopped, chocolate bar, finely grated

all-purpose flour, dutch-process cocoa powder, plus more for dusting (optional), sugar, malted milk powder, baking soda, salt, vanilla extract, unsalted butter, cut into 1/2-inch pieces, at room temperature, white chocolate, coarsely chopped, malted milk powder, salt, vanilla extract, heavy cream

refrigerated chocolate chip cookie dough, room temp (the break and bake ones work great), ice cream, softened, hot fudge, warmed, roasted salted nuts, chopped, toffee pieces, chopped

light brown sugar, sweetened, flaked coconut, unsalted butter, melted, flour, pure vanilla extract, fine sea salt, bittersweet (62 percent cacao) chocolate, chopped into 1/2-inch pieces (recommended: nestle chocolatier)

vegetable oil cooking spray, plain or almond biscotti, broken into 1-inch pieces (5 to 6 oz), unsalted butter, chopped into 1/2-inch pieces, chilled, unsweetened cocoa powder, dark brown sugar, raspberry jam or preserves, such as bonne maman, semisweet chocolate chips , such as ghirardelli, mascarpone, at room temperature (8 oz), sour cream, at room temperature (8 oz), eggs, at room temperature, granulated sugar, pure vanilla extract, special equipment : 1 7-by-10 3/4-inch nonstick metal baking pan

french bread torn into small pieces and lightly packed into measuring cup, butter softened, granulated sugar, evaporated milk, eggs, cocoa, vanilla extract, salt, cream of tartar, golden raisins, chopped pecans, coarsely chopped pecans

flour, cocoa powder, salt, butter, shortening, sugar, water, eggs, baking soda, buttermilk, pure vanilla extract, fudge icing , recipe follows, pecan pieces, toasted, chicory coffee ice cream , recipe follows, butter, milk, cocoa powder, sugar, vanilla, instant coffee granules , preferably community new orleans blend, whole milk, heavy cream, sugar, black pepper, egg yolks

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.

butter, softened, butter flavor shortening, light brown sugar, granulated sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, baking chocolate chips (hershey s chocolate & macadamia pieces or use any 8 oz package of chocolate chips, nuts, etc)

bittersweet chocolate, milk, heavy cream , whipped to soft peaks, white chocolate, creme fraiche, heavy cream , whipped to soft peaks, milk chocolate , optional, ramekins or 2 1/2-inch metal collars or chocolate cups, pastry bags fitted with large plain tips or 2 thick , lockable plastic bags, a piece of flat , stiff plastic the same diameter as your ramekins or chocolate cups