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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