62 than the easiest chocolate Recipes

bittersweet chocolate chips (or semisweet), water, sugar, divided, instant espresso powder or 1/4 tsp instant coffee, egg whites, chilled whipping cream, fresh lemon juice, grated lemon peel

semi-sweet chocolate chips, butter or 1/2 cup margarine, eggs, all-purpose flour, sugar, baking soda, vanilla extract

granola bars (simpler is better-i like uncle tobys plain choc chip), chocolate chips (optional)

refrigerated white chocolate chip cookie dough, macadamia nuts

food cake mix , baked as directed in 9 x 13 inch pan and left in pan, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), cool whip, thawed, almond extract, vanilla extract, instant vanilla pudding , prepared as directed (use gelatin-free version to make vegetarian), cherry pie filling, chocolate sprinkles, maraschino cherry

graham cracker crumbs, chocolate chips, sweetened condensed milk, baking powder

sugar, cocoa, milk, peanut butter, vanilla flavoring, pecans (optional)

chicken breasts, kosher salt and freshly ground black pepper, olive oil, dried pasilla or ancho chiles, stemmed and seeded, two 6-inch corn tortillas , or handful regular tortilla chips, olive oil, onions, chopped, kosher salt, garlic, minced, smooth peanut butter, dried oregano, chicken stock, disk mexican chocolate, chopped , such as ibarra, freshly ground black pepper, olive oil , as needed, twelve 6-inch corn tortillas, warmed, sour cream or mexican crema, queso fresco or mild feta

pretzel twists, milk chocolate kisses, mint-flavored candy-coated milk chocolate pieces (or regular flavor )

butter (or margarine), brown sugar, approximately 35 saltines, chocolate chips (semi-sweet or milk chocolate), ground nuts

butter, softened, light brown sugar, eggs, vanilla extract, self-rising flour, semisweet chocolate morsels

sweetened condensed milk, peanut butter (creamy or chunky), bisquick, sugar, vanilla, sugar, peanut butter cups (original recipe called for chocolate caramel candies, like rolos)

brownie mix, marshmallows, chopped walnuts, chocolate chips

chocolate cookie crumbs, instant espresso powder, coffee-flavored liqueur, unsalted butter, softened, salt

butter, brown sugar , packed, egg, vanilla, flour, salt, milk chocolate chips (optional), nuts, chopped (optional)

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.