Milkshakes, ice-cream, cakes- even cereal and medicine! Chocolate has become a key ingredient in many foods, writes Eftihia Maria Kougianos. Craving a chocolate indulgenc
Hot Chocolate
Ingredients:
1/2 cup water
3 ounces semisweet chocolate, coarsely chopped
2 cups milk
1 teaspoon cinnamon
1/8 teaspoon almond extract (scant)
Instructions:
1)
Bring the water to a boil in a medium, heavy-bottomed saucepan. Then remove it from the heat and add the chocolate. After one minute, begin whisking the chocolate until it has completely melted.
2)
Place the saucepan over medium high heat and gradually whisk in the milk, cinnamon, and almond flavoring. Cook the mixture until it comes to a full boil, whisking frequently. Lift the pan off the burner until the bubbling subsides. Then replace the pan and bring it back to boil again, repeating this process three times in total.
3)
Lower the heat and let it simmer for another 5 minutes, stirring constantly. The chocolate should be thick enough to coat the back of a spoon. Turn off the heat.
4)
Using an electric mixer or a blender, beat the chocolate until the surface is covered with a thick cap of foam. Pour and serve in cups immediately.
How To Make chocolate at home for Easter
To make chocolate Easter eggs you will need:
- p://www.justmommies.com/articles/chocolate-easter-eggs.shtml" target="_top">White chocolate
- chocolate.
Cool in refrigerator or freezer overnight.
Egg Molds
Bring on the Chocolate Traditional Moulds - These days it is fairly easy to find Easter egg moulds and other Easter related moulds. Just melt the chocolate and pour it in. The easiest way is to make a solid egg by filling the two halves, setting them and then using a thin spread of melted chocolate to "glue" them together. The economic way is to coat the inside of the shell with chocolate and to make a hollow egg, joining the two halves the same way.
General Egg Dying Hints
- want to color boiled eggs, you can also use hollow eggshells in which the contents have been "blown" out.
The copyright of the article Chocolate Decadence in Recipes is owned by Eftihia Maria Kougianos. Permission to republish Chocolate Decadence must be granted by the author in writing.
