Prep Time:
2 MinCook Time:
5 MinReady In:
7 Min
Original Recipe Yield 4 servings
Ingredients
1/3 cup unsweetened cocoa powder 3/4 cup white sugar 1 pinch salt 1/3 cup boiling water 3 1/2 cups milk 3/4 teaspoon vanilla extract 1/2 cup half-and-half cream
Directions
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
Nutritional Information
Creamy Hot Cocoa
Servings Per Recipe: 4
Amount Per Serving
Calories: 310
Total Fat: 8.6g
Cholesterol: 28mg
Sodium: 219mg
Total Carbs: 53g
Dietary Fiber: 2.4g
Protein: 9.4g
Tuesday, December 29, 2009
Hot Chocolate
Prep Time:
3 MinCook Time:
10 MinReady In:
15 Min
Original Recipe Yield 3 servings
Ingredients
3 cups milk 1/3 cup semisweet chocolate, grated 1 tablespoon white sugar 1/2 teaspoon ground cinnamon 1 egg
Directions
Put milk into a microwave-safe container and cook on High in microwave for 2 minutes. Mix in chocolate, sugar, and cinnamon. In a small bowl, whisk an egg until smooth, then mix it into the chocolate mixture.
Return to microwave and cook on High for 3 to 4 minutes or until foamy (be careful not to let it boil.) Whisk until smooth and pour into 3 mugs. Garnish with a sprinkle of cinnamon if desired.
Nutritional Information
Hot Chocolate
Servings Per Recipe: 3
Amount Per Serving
Calories: 256
Total Fat: 12.5g
Cholesterol: 90mg
Sodium: 123mg
Total Carbs: 26.7g
Dietary Fiber: 1.5g
Protein: 11.5g
3 MinCook Time:
10 MinReady In:
15 Min
Original Recipe Yield 3 servings
Ingredients
3 cups milk 1/3 cup semisweet chocolate, grated 1 tablespoon white sugar 1/2 teaspoon ground cinnamon 1 egg
Directions
Put milk into a microwave-safe container and cook on High in microwave for 2 minutes. Mix in chocolate, sugar, and cinnamon. In a small bowl, whisk an egg until smooth, then mix it into the chocolate mixture.
Return to microwave and cook on High for 3 to 4 minutes or until foamy (be careful not to let it boil.) Whisk until smooth and pour into 3 mugs. Garnish with a sprinkle of cinnamon if desired.
Nutritional Information
Hot Chocolate
Servings Per Recipe: 3
Amount Per Serving
Calories: 256
Total Fat: 12.5g
Cholesterol: 90mg
Sodium: 123mg
Total Carbs: 26.7g
Dietary Fiber: 1.5g
Protein: 11.5g
Homemade Hot Chocolate
Warm up from the inside out with a divinely decadent cup of hot chocolate.
What's In a Name
More than just a term of endearment when it comes to chocolate, "food of the gods" is also the literal translation of its scientific name, Theobroma cacao. Unsweetened chocolate lives up to the translation of its Aztec name, xocolatl, which means "bitter water."
Fun with Toppings
Whipped Cream
Homemade Marshmallows
Candy Cane Cocoa
Related Links
All About Chocolate
Hot Chocolate and Cocoa Recipes
Gifts for Chocolate Lovers
Melting Chocolate (Video)
Rich and steaming hot chocolate is a soothing antidote for bone-chilling weather, so treat yourself to a little chocolate therapy the next time winter gets you down.
--------------------------------------------------------------------------------
Your Basic Hot Chocolate
Hot Chocolate
Creamy Hot Cocoa
--------------------------------------------------------------------------------
Hot and Spicy
Easy Mexican Hot Chocolate
Drew's World Famous Triple Rush Hot Chocolate
Hot Chocolate--South American Style
White-Hot Hot Chocolate
--------------------------------------------------------------------------------
Hot Chocolate with a Kick
Peppermint Patty I
Hot Scotch Cocoa
Moscow Hot Chocolate
Chocomint Toddy
--------------------------------------------------------------------------------
Make Mine a Mocha
Mocha
Mocha Coffee
Chocolate Coffee Kiss
--------------------------------------------------------------------------------
Instant Gratification
Hot Cocoa Mix in a Jar
Hot Cocoa Mix
Mocha au Lait Mix
Kocoa Klastch Blend
What's In a Name
More than just a term of endearment when it comes to chocolate, "food of the gods" is also the literal translation of its scientific name, Theobroma cacao. Unsweetened chocolate lives up to the translation of its Aztec name, xocolatl, which means "bitter water."
Fun with Toppings
Whipped Cream
Homemade Marshmallows
Candy Cane Cocoa
Related Links
All About Chocolate
Hot Chocolate and Cocoa Recipes
Gifts for Chocolate Lovers
Melting Chocolate (Video)
Rich and steaming hot chocolate is a soothing antidote for bone-chilling weather, so treat yourself to a little chocolate therapy the next time winter gets you down.
--------------------------------------------------------------------------------
Your Basic Hot Chocolate
Hot Chocolate
Creamy Hot Cocoa
--------------------------------------------------------------------------------
Hot and Spicy
Easy Mexican Hot Chocolate
Drew's World Famous Triple Rush Hot Chocolate
Hot Chocolate--South American Style
White-Hot Hot Chocolate
--------------------------------------------------------------------------------
Hot Chocolate with a Kick
Peppermint Patty I
Hot Scotch Cocoa
Moscow Hot Chocolate
Chocomint Toddy
--------------------------------------------------------------------------------
Make Mine a Mocha
Mocha
Mocha Coffee
Chocolate Coffee Kiss
--------------------------------------------------------------------------------
Instant Gratification
Hot Cocoa Mix in a Jar
Hot Cocoa Mix
Mocha au Lait Mix
Kocoa Klastch Blend
Tempering Chocolate
Whether you're dipping confections in chocolate, coating truffles, or making chocolates in a candy mold, you need to know how to temper chocolate.
Tempering allows the crystals in chocolate to be distributed and suspended evenly throughout the final product. Correctly tempered chocolate will yield a bright, crisp, and shiny chocolate, while incorrectly tempered chocolate will produce results that are streaky and dull.
1. To melt and temper chocolate, you need chocolate couverture: the kind with real cocoa butter. Start with 12 ounces or more: a large amount is easier to work with, especially for beginning chocolatiers. You'll need a pot of water, a clean, completely dry stainless steel bowl to act as a double boiler, and a rubber spatula for stirring. Any moisture in the bowl will interrupt and ruin the tempering process. Place the pot of water on the stove and bring the water to a slow boil.
Choosing Chocolate
2. Chocolate chips or coins (available from some specialty purveyors) are ideal for tempering, as they are all the same size and will therefore melt evenly. If you're using a block of chocolate, a serrated knife works well for chopping; you can also use a dough cutter (bench scraper) or other knife. Chop chocolate into even pieces that are no larger than half an inch square.
3. Use the dough cutter, bench scraper, or your hands to transport the chocolate to the dry bowl. If you use your hands, move quickly: the chocolate will melt in your hands. Keep a dry kitchen towel handy for wiping hands and surfaces free of chocolate crumbs and drips.
4. Place the bowl on top of the pot of hot water and gently stir the chocolate with a rubber spatula until it has melted completely and looks smooth. You can keep the water at a simmer while the chocolate melts, or you can turn the heat off entirely. For small amounts of chocolate, it is appropriate to turn off all heat: steam can introduce moisture to the chocolate, causing it to seize up or curdle. In addition, some chocolate has a very high cocoa butter content, which if heated too quickly will cause the chocolate to break and crystallize. White chocolate, in particular, needs very gentle handling.
5. Test the temperature of the chocolate. You need to melt the chocolate to a target temperature of about 110 degrees F (45 degrees C). Be cautious not to go over the target temperature to avoid scorching. As soon as the chocolate reaches the proper temperature, remove the bowl from the heat, dry the bottom of the bowl, and begin the process of cooling and agitation that is essential in tempering. One way of cooling the melted chocolate is to add chopped, un-melted couverture to the bowl. (Add about a third of the amount of chocolate you started with: if you melted 12 ounces, add an additional 4 ounces of finely chopped chocolate.) Stir vigorously until chocolate is melted. This process, called "seeding," allows the crystals in the unmelted chocolate to dictate the shape in the melted chocolate, giving you the desired smooth, glossy result.
6. Now, if your chocolate is too cool to work with, you must bring the chocolate's temperature back up to approximately 90 degrees F (32 degrees C) to use it for coating or molding. Pastry chefs use a method called "tabling" to temper chocolate, a cooling-and-agitation method which involves pouring two-thirds of the melted chocolate onto a marble slab. The chocolatier quickly spreads it thin with a metal spatula, scrapes it back into a pile with a putty knife, and spreads it thin again, repeating until the right sludgy consistency is reached. This cooled chocolate is stirred into the bowl of reserved warm chocolate.
7. Test the temper by dipping a knife tip into the chocolate and letting it sit for two to three minutes. Is it still sticky? It's not in temper. Properly tempered chocolate should be firm to the touch after a few minutes.
Cannoli I
Langues De Chat
Chocolate-Dipped Orange Biscotti
Madeleines II
Tempering allows the crystals in chocolate to be distributed and suspended evenly throughout the final product. Correctly tempered chocolate will yield a bright, crisp, and shiny chocolate, while incorrectly tempered chocolate will produce results that are streaky and dull.
1. To melt and temper chocolate, you need chocolate couverture: the kind with real cocoa butter. Start with 12 ounces or more: a large amount is easier to work with, especially for beginning chocolatiers. You'll need a pot of water, a clean, completely dry stainless steel bowl to act as a double boiler, and a rubber spatula for stirring. Any moisture in the bowl will interrupt and ruin the tempering process. Place the pot of water on the stove and bring the water to a slow boil.
Choosing Chocolate
2. Chocolate chips or coins (available from some specialty purveyors) are ideal for tempering, as they are all the same size and will therefore melt evenly. If you're using a block of chocolate, a serrated knife works well for chopping; you can also use a dough cutter (bench scraper) or other knife. Chop chocolate into even pieces that are no larger than half an inch square.
3. Use the dough cutter, bench scraper, or your hands to transport the chocolate to the dry bowl. If you use your hands, move quickly: the chocolate will melt in your hands. Keep a dry kitchen towel handy for wiping hands and surfaces free of chocolate crumbs and drips.
4. Place the bowl on top of the pot of hot water and gently stir the chocolate with a rubber spatula until it has melted completely and looks smooth. You can keep the water at a simmer while the chocolate melts, or you can turn the heat off entirely. For small amounts of chocolate, it is appropriate to turn off all heat: steam can introduce moisture to the chocolate, causing it to seize up or curdle. In addition, some chocolate has a very high cocoa butter content, which if heated too quickly will cause the chocolate to break and crystallize. White chocolate, in particular, needs very gentle handling.
5. Test the temperature of the chocolate. You need to melt the chocolate to a target temperature of about 110 degrees F (45 degrees C). Be cautious not to go over the target temperature to avoid scorching. As soon as the chocolate reaches the proper temperature, remove the bowl from the heat, dry the bottom of the bowl, and begin the process of cooling and agitation that is essential in tempering. One way of cooling the melted chocolate is to add chopped, un-melted couverture to the bowl. (Add about a third of the amount of chocolate you started with: if you melted 12 ounces, add an additional 4 ounces of finely chopped chocolate.) Stir vigorously until chocolate is melted. This process, called "seeding," allows the crystals in the unmelted chocolate to dictate the shape in the melted chocolate, giving you the desired smooth, glossy result.
6. Now, if your chocolate is too cool to work with, you must bring the chocolate's temperature back up to approximately 90 degrees F (32 degrees C) to use it for coating or molding. Pastry chefs use a method called "tabling" to temper chocolate, a cooling-and-agitation method which involves pouring two-thirds of the melted chocolate onto a marble slab. The chocolatier quickly spreads it thin with a metal spatula, scrapes it back into a pile with a putty knife, and spreads it thin again, repeating until the right sludgy consistency is reached. This cooled chocolate is stirred into the bowl of reserved warm chocolate.
7. Test the temper by dipping a knife tip into the chocolate and letting it sit for two to three minutes. Is it still sticky? It's not in temper. Properly tempered chocolate should be firm to the touch after a few minutes.
Cannoli I
Langues De Chat
Chocolate-Dipped Orange Biscotti
Madeleines II
Choosing Chocolate
Learn to distinguish the varieties of this decadent treat and choose the perfect type for baking, melting, or nibbling.
Related Links
Recipes for Chocolate Desserts
Chocolate 101
Molded Chocolates
Tempering Chocolate
Chocolate Ganache
Chocolate with a Conscience
You can choose to support farmers and their families by buying chocolate with the Fair Trade Certified label.
Fair Trade principles include:
guaranteeing a minimum price for cacao beans
limiting use of agrochemicals
prohibiting child labor
Many farmers also follow strict guidelines for producing organic cacao beans, a way to earn premium prices for their product.
Sensual and seductive, chocolate inspires powerful passion and cravings. With its dusky aromas and voluptuous silken texture, chocolate flavors can be complex, fruity, or delicately acidic.
--------------------------------------------------------------------------------
Chocolate Grows on Trees?
Cacao trees, native to Central and South America, bear bright yellow, red, or orange fruit that look like elongated squashes. The pods are spilt to release seeds called cacao beans. The beans are fermented to develop flavor, aroma and color, and then roasted much like coffee beans to intensify their rich chocolate flavor. And, like coffee trees, there are different varieties of cacao trees: Criollo, which product the finest beans but are more difficult to grow and have low yields, and Forasteros, which provide the bulk of the world's cacao beans.
--------------------------------------------------------------------------------
Making Chocolate
The heating process releases the nib or inner seed, which bears the essence of chocolate. Grinding cacao nibs produces a liquid or paste form of chocolate called chocolate liquor. The liquor is composed of cocoa butter--a creamy vegetable fat--and cocoa powder, the two essential ingredients (along with sugar and vanilla) in making the chocolate we eat. Further grinding and kneading--a process called conching--smoothes the texture of the chocolate liquor, releasing residual moisture and acidity.
--------------------------------------------------------------------------------
Types of Chocolate
Chocolate varieties are identified by the amounts of cocoa solids, cocoa butter, sugar, and milk solids each contain. Typically, chocolates with higher percentages of cocoa butter have more intense and rich chocolate flavor, with a distinctive "snap" and melt-in-your-mouth quality. Lower-quality chocolate includes other fats, which raise the product's melting point, and have a less distinct flavor. Chocolate quality can vary enormously, depending on processing, bean quality, added ingredients, and artificial flavoring. You taste what you pay for.
--------------------------------------------------------------------------------
Baking Chocolate--best for cooking and baking.
Also called bitter or unsweetened chocolate, this type is hardened cocoa solids and cocoa butter with no added sugar. Since its taste is astringent and fairly unpleasant, it's used primarily as a baking ingredient. U.S. standards require unsweetened chocolate to contain 50 to 58 percent cocoa butter by weight.
French Silk Chocolate Pie I
Chocolate Decadence Cake I
--------------------------------------------------------------------------------
Bittersweet Chocolate--best for baking, cooking, and eating.
Adding sugar, lecithin to enhance smoothness, and vanilla or vanillin to the chocolate liquor produces bittersweet chocolate, the darkest of all eating chocolates. By U.S. standards, bittersweet chocolate must contain at least 35 percent chocolate liquor. Some premium bittersweet chocolate can have a cocoa butter and cocoa solid content of 70 percent or higher. Bittersweet chocolate has a more pronounced chocolate taste because of its higher concentration of chocolate liquor and less sugar. It can be used in cooking and baking, as well as eaten for a treat.
Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce
Chocolate Ganache
Bittersweet Chocolate Mousse Brownies
--------------------------------------------------------------------------------
Semisweet and Sweet Chocolate--best for baking, cooking, and eating.
Semisweet and sweet chocolate are similar to bittersweet since they also contain sugar and lecithin, but they have a higher percentage of sugar and thus have a sweeter taste. Their required chocolate liquor content is lower, averaging between 15 to 35 percent. Both kinds can also be used for cooking, as well as eaten as candy. Semisweet chocolate can usually be interchanged with bittersweet chocolate.
Best Chocolate Chip Cookies
Chocolate Lovers' Favorite Cake
Chocolate Bourbon Pecan Pie
--------------------------------------------------------------------------------
Milk Chocolate--best for eating.
Creating the sweet, creamy taste of candy bars, milk chocolate contains at least 12 percent dry milk solids and 10 percent chocolate liquor along with sugar and added cocoa butter. Milk chocolate is generally not used in baking or cooking, as its delicate flavor is easily overwhelmed by other ingredients. It's the favorite chocolate of most Americans, preferred over dark or semisweet varieties by two to one.
Chocolate Trifle
Aunt Teen's Creamy Chocolate Fudge
--------------------------------------------------------------------------------
White Chocolate--best for baking, cooking, and eating.
This variety is not "true" chocolate, since it contains no chocolate solids. However, it contains cocoa butter, the vegetable fat that gives chocolate its snap and luscious mouthfeel. The confection also contains sugar, butterfat, milk solids, lecithin, and flavorings. When the cocoa butter is replaced with other, less expensive fats, it's no longer white chocolate: it's referred to as Almond Bark or confectioners' coating.
White Chocolate Raspberry Cheesecake
White Chocolate Cream Pie
--------------------------------------------------------------------------------
Couverture--best for baking and confections.
A glossy form of chocolate used by professional pastry chefs and chocolatiers, this chocolate contains a minimum of 32 percent cocoa butter, which allows it to flow more easily when it's melted and tempered. You'll find this type of higher-grade chocolate in professional pastry and cake supply shops, as well as high-end groceries and online. Both dark and milk chocolate couvertures are available.
Chocolate Mousse Cake IV
--------------------------------------------------------------------------------
Cocoa Powder--best for baking and beverages.
When most of the cocoa butter is removed from chocolate liquor, a dense cake forms. This is then ground into powder containing 10 to 22 percent cocoa butter. "Dutched" or Dutch Process cocoa is cocoa powder treated with an alkalizing agent such as baking soda to make it darker, less bitter, and more soluble in liquids.
Best Brownies
Chocolate Frosting I
--------------------------------------------------------------------------------
Cocoa Nibs--best for baking.
Cocoa nibs are roasted and broken up cocoa beans, which have a very delicate chocolate flavor. They add crunch to cookies and are a delicious addition to shortbreads and other butter cookies.
More chocolate recipes to swoon over:
Death By Chocolate III
Double Chocolate Mocha Trifle
Deep Dish Brownies
White Chocolate Cheesecake with White Chocolate Brandy Sauce
Related Links
Recipes for Chocolate Desserts
Chocolate 101
Molded Chocolates
Tempering Chocolate
Chocolate Ganache
Chocolate with a Conscience
You can choose to support farmers and their families by buying chocolate with the Fair Trade Certified label.
Fair Trade principles include:
guaranteeing a minimum price for cacao beans
limiting use of agrochemicals
prohibiting child labor
Many farmers also follow strict guidelines for producing organic cacao beans, a way to earn premium prices for their product.
Sensual and seductive, chocolate inspires powerful passion and cravings. With its dusky aromas and voluptuous silken texture, chocolate flavors can be complex, fruity, or delicately acidic.
--------------------------------------------------------------------------------
Chocolate Grows on Trees?
Cacao trees, native to Central and South America, bear bright yellow, red, or orange fruit that look like elongated squashes. The pods are spilt to release seeds called cacao beans. The beans are fermented to develop flavor, aroma and color, and then roasted much like coffee beans to intensify their rich chocolate flavor. And, like coffee trees, there are different varieties of cacao trees: Criollo, which product the finest beans but are more difficult to grow and have low yields, and Forasteros, which provide the bulk of the world's cacao beans.
--------------------------------------------------------------------------------
Making Chocolate
The heating process releases the nib or inner seed, which bears the essence of chocolate. Grinding cacao nibs produces a liquid or paste form of chocolate called chocolate liquor. The liquor is composed of cocoa butter--a creamy vegetable fat--and cocoa powder, the two essential ingredients (along with sugar and vanilla) in making the chocolate we eat. Further grinding and kneading--a process called conching--smoothes the texture of the chocolate liquor, releasing residual moisture and acidity.
--------------------------------------------------------------------------------
Types of Chocolate
Chocolate varieties are identified by the amounts of cocoa solids, cocoa butter, sugar, and milk solids each contain. Typically, chocolates with higher percentages of cocoa butter have more intense and rich chocolate flavor, with a distinctive "snap" and melt-in-your-mouth quality. Lower-quality chocolate includes other fats, which raise the product's melting point, and have a less distinct flavor. Chocolate quality can vary enormously, depending on processing, bean quality, added ingredients, and artificial flavoring. You taste what you pay for.
--------------------------------------------------------------------------------
Baking Chocolate--best for cooking and baking.
Also called bitter or unsweetened chocolate, this type is hardened cocoa solids and cocoa butter with no added sugar. Since its taste is astringent and fairly unpleasant, it's used primarily as a baking ingredient. U.S. standards require unsweetened chocolate to contain 50 to 58 percent cocoa butter by weight.
French Silk Chocolate Pie I
Chocolate Decadence Cake I
--------------------------------------------------------------------------------
Bittersweet Chocolate--best for baking, cooking, and eating.
Adding sugar, lecithin to enhance smoothness, and vanilla or vanillin to the chocolate liquor produces bittersweet chocolate, the darkest of all eating chocolates. By U.S. standards, bittersweet chocolate must contain at least 35 percent chocolate liquor. Some premium bittersweet chocolate can have a cocoa butter and cocoa solid content of 70 percent or higher. Bittersweet chocolate has a more pronounced chocolate taste because of its higher concentration of chocolate liquor and less sugar. It can be used in cooking and baking, as well as eaten for a treat.
Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce
Chocolate Ganache
Bittersweet Chocolate Mousse Brownies
--------------------------------------------------------------------------------
Semisweet and Sweet Chocolate--best for baking, cooking, and eating.
Semisweet and sweet chocolate are similar to bittersweet since they also contain sugar and lecithin, but they have a higher percentage of sugar and thus have a sweeter taste. Their required chocolate liquor content is lower, averaging between 15 to 35 percent. Both kinds can also be used for cooking, as well as eaten as candy. Semisweet chocolate can usually be interchanged with bittersweet chocolate.
Best Chocolate Chip Cookies
Chocolate Lovers' Favorite Cake
Chocolate Bourbon Pecan Pie
--------------------------------------------------------------------------------
Milk Chocolate--best for eating.
Creating the sweet, creamy taste of candy bars, milk chocolate contains at least 12 percent dry milk solids and 10 percent chocolate liquor along with sugar and added cocoa butter. Milk chocolate is generally not used in baking or cooking, as its delicate flavor is easily overwhelmed by other ingredients. It's the favorite chocolate of most Americans, preferred over dark or semisweet varieties by two to one.
Chocolate Trifle
Aunt Teen's Creamy Chocolate Fudge
--------------------------------------------------------------------------------
White Chocolate--best for baking, cooking, and eating.
This variety is not "true" chocolate, since it contains no chocolate solids. However, it contains cocoa butter, the vegetable fat that gives chocolate its snap and luscious mouthfeel. The confection also contains sugar, butterfat, milk solids, lecithin, and flavorings. When the cocoa butter is replaced with other, less expensive fats, it's no longer white chocolate: it's referred to as Almond Bark or confectioners' coating.
White Chocolate Raspberry Cheesecake
White Chocolate Cream Pie
--------------------------------------------------------------------------------
Couverture--best for baking and confections.
A glossy form of chocolate used by professional pastry chefs and chocolatiers, this chocolate contains a minimum of 32 percent cocoa butter, which allows it to flow more easily when it's melted and tempered. You'll find this type of higher-grade chocolate in professional pastry and cake supply shops, as well as high-end groceries and online. Both dark and milk chocolate couvertures are available.
Chocolate Mousse Cake IV
--------------------------------------------------------------------------------
Cocoa Powder--best for baking and beverages.
When most of the cocoa butter is removed from chocolate liquor, a dense cake forms. This is then ground into powder containing 10 to 22 percent cocoa butter. "Dutched" or Dutch Process cocoa is cocoa powder treated with an alkalizing agent such as baking soda to make it darker, less bitter, and more soluble in liquids.
Best Brownies
Chocolate Frosting I
--------------------------------------------------------------------------------
Cocoa Nibs--best for baking.
Cocoa nibs are roasted and broken up cocoa beans, which have a very delicate chocolate flavor. They add crunch to cookies and are a delicious addition to shortbreads and other butter cookies.
More chocolate recipes to swoon over:
Death By Chocolate III
Double Chocolate Mocha Trifle
Deep Dish Brownies
White Chocolate Cheesecake with White Chocolate Brandy Sauce
Chocolate Baklava
Prep Time:
20 MinCook Time:
50 MinReady In:
1 Hr 10 Min
Original Recipe Yield 50 servings
Ingredients
1 (16 ounce) package frozen phyllo dough, thawed 1 1/4 cups butter (no substitutes), melted 1 pound finely chopped walnuts 1 (12 ounce) package miniature semisweet chocolate chips 3/4 cup sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon grated lemon peel SYRUP: 3/4 cup orange juice 1/2 cup sugar 1/2 cup water 1/2 cup honey 2 tablespoons lemon juice
Directions
Butter a 15-in. x 10-in. x 1-in. baking pan. Layer eight sheets of phyllo dough in pan, brushing each with butter. In a bowl, combine nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.
Layer and brush four sheets of dough with butter. Top with 2 more cups nut mixture. Layer and brush four more sheets of dough with butter; top with remaining nut mixture. Top with the remaining dough, brushing each sheet with butter. Drizzle any remaining butter over top.
Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325 degrees F for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pan on a wire rack.
20 MinCook Time:
50 MinReady In:
1 Hr 10 Min
Original Recipe Yield 50 servings
Ingredients
1 (16 ounce) package frozen phyllo dough, thawed 1 1/4 cups butter (no substitutes), melted 1 pound finely chopped walnuts 1 (12 ounce) package miniature semisweet chocolate chips 3/4 cup sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon grated lemon peel SYRUP: 3/4 cup orange juice 1/2 cup sugar 1/2 cup water 1/2 cup honey 2 tablespoons lemon juice
Directions
Butter a 15-in. x 10-in. x 1-in. baking pan. Layer eight sheets of phyllo dough in pan, brushing each with butter. In a bowl, combine nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.
Layer and brush four sheets of dough with butter. Top with 2 more cups nut mixture. Layer and brush four more sheets of dough with butter; top with remaining nut mixture. Top with the remaining dough, brushing each sheet with butter. Drizzle any remaining butter over top.
Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325 degrees F for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pan on a wire rack.
Baklava
Prep Time:
30 MinCook Time:
30 MinReady In:
1 Hr
Original Recipe Yield 2 dozen
Ingredients
1 cup unsalted butter 1/2 (16 ounce) package phyllo dough 2 cups chopped pecans 1 1/2 tablespoons whole cloves 1 1/2 cups water 1/3 cup white sugar 1 cinnamon stick 1 cup honey
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full.
With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
Bake 45 to 50 minutes in the preheated oven, until golden brown.
Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.
Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Nutritional Information
Baklava
Servings Per Recipe: 24
Amount Per Serving
Calories: 151
Total Fat: 8.3g
Cholesterol: 20mg
Sodium: 48mg
Total Carbs: 19.7g
Dietary Fiber: 0.4g
Protein: 0.8g
30 MinCook Time:
30 MinReady In:
1 Hr
Original Recipe Yield 2 dozen
Ingredients
1 cup unsalted butter 1/2 (16 ounce) package phyllo dough 2 cups chopped pecans 1 1/2 tablespoons whole cloves 1 1/2 cups water 1/3 cup white sugar 1 cinnamon stick 1 cup honey
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full.
With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
Bake 45 to 50 minutes in the preheated oven, until golden brown.
Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.
Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Nutritional Information
Baklava
Servings Per Recipe: 24
Amount Per Serving
Calories: 151
Total Fat: 8.3g
Cholesterol: 20mg
Sodium: 48mg
Total Carbs: 19.7g
Dietary Fiber: 0.4g
Protein: 0.8g
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