9 Recipes For Chocolate Lovers!

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Introduction to Milk Chocolate

Milk Chocolate the variety that accounts for over 85% of the sold chocolate eaten in the United States, is solid chocolate made with milk, in the form of milk powder, liquid milk, or condensed milk added. In 1875, Swiss confectioner Daniel Peter, in cooperation with his neighbor Henri Nestle in Vevey, developed the first solid milk chocolate using condensed milk. The bar was named “Gala Peter”, combining the Greek word for “milk” and his name. A German company Jordan & Timaeus in Dresden, Saxony had already invented milk chocolate in 1839; Hitherto it had only available as a drink. The U.S Government required a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. However, an agreement was reached in 2000 that allowed what by exception from these regulations is called “milk chocolate” in the UK, Ireland and Malta, containing only 20% cocoa solids, to be traded as “family milk chocolate” elsewhere in the European Union. 

Video: French Chocolate Macaroons Recipe

Ingredients

Makes about 25 sandwiched macaroons

Macaron Batter
1 cup (125g) powdered sugar
1/2 cup (50g) powdered almonds
3 tbsp (25g) unsweetened cocoa powder
2 large egg whites (66g), at room temperature
pinch of salt
5 tbsp (75g) granulated sugar

Chocolate Ganache Filling
1/2 cup (120g) heavy cream
4 ounces (120g) bittersweet chocolate, finely chopped
1 tbsp (14g) unsalted butter, optional
1 tsp instant coffee, optional

1. Preheat oven to 350ºF (180ºC). 

2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 12 mm) ready. 

3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps.

4. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).

6. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart.

7. Rap the baking sheet a few times firmly on the counter top to flatten the macaroons, and remove air bubbles. Allow the macaroons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.

8. Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.

9. To make the chocolate ganache filling: in a small saucepan heat the cream and instant coffee if used. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the butter. Let cool completely before using.

10. Spread a bit of batter on the inside of the macarons then sandwich them together.

11. Let them stand at least one day before serving, to meld the flavours. Serve macaroons at room temperature.

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Video: Chocolate Ball Recipe

RECIPE


Melted Chocolate


Caramel Sauce

1 Cup Brown Sugar
1/4 Cup Butter
1/4 Cup Cream

Add all the ingredients to a saucepan and heat over medium high heat for 7-10 minutes until thickened. 


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Tutorial Video

Here are some tutorial video on Youtube to show you the step for making these gadget.

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Video: How to make Chocolate Pancakes

For the pancakes:

2 egg yolks 
2 egg whites, whipped 
3 tablespoons sugar
1 1/3 cup milk (more if the batter is too thick)
3 tablespoons of butter, melted
1 teaspoon of vanilla extract
1 1/2 cup flour
1/4 cup cocoa powder
2 1/2 teaspoon baking powder
3 1/2 ounces chocolate, finely chopped
1 tablespoon butter or oil for cooking

For the chocolate ganache:

1 cup heavy cream
8 ounces chocolate chips
Serve with a bunch raspberries

PREPARATION

1. In a large bowl, mix together yolks and sugar, while still whisking, add milk
2. Carefully fold in whipped egg whites with a spoon rather than a whisk. 
3. Add and mix the melted butter and the vanilla. 
4. In another large bowl, mix the sieved flour, cocoa powder, and the baking powder. 
5. Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth. 
6. Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
7. To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil. 
8. Take off the heat, add the chocolate chips to the cream and mix until perfectly smooth.
9. Over low to medium heat, pour 1/4 cup of pancake batter on a well-oiled pan.
10. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side. 
11. When the pancakes are ready, pour the chocolate ganache on top (if the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds). 
12. Garnish with raspberries. Enjoy!

Inspired by Bobby Flay’s recipe.

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Video: How to made a chocolate balloon bowl

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