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    Chocolate

    Uploaded by

    Christopher Mendez

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd

    Chocolate

    Uploaded by

    Christopher Mendez
    12 views1 page

    Copyright

    © © All Rights Reserved

    Available Formats

    TXT, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    12 views1 page

    Chocolate

    Uploaded by

    Christopher Mendez

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    of 1

    1)

    2 cups (220g) cocoa powder


    3/4 cup (170g) butter, softened at room temperature
    1/2 cup (100g) sugar (preferably powdered)
    2/3 cup (150ml) milk
    1/4 teaspoon salt (optional)
    1 cup (235ml) water

    Blend cocoa and butter


    Heat over water
    Put back in processor and blend until smooth
    Blend in milk and sugar gradually
    Spoon into ice cube tray
    Put in fridge
    Dust with icing sugar

    2)

    2 cups cocoa powder


    3/4 cup butter, softened to room temperature
    1/2 cup sugar
    2/3 cup whole milk, room temperature
    1/4 teaspoon salt
    1/4 cup powdered sugar
    1 cup water

    Heat the water until simmering


    Cream cocoa powder and butter together into a paste
    Add cocoa mixture to the hot water.
    Bring it back to simmering.
    Remove from heat and transfer to a bowl.
    Sift the two sugars and salt together in a separate bowl.
    Add the sugar to the cocoa mixture and stir well to combine.
    Add the milk slowly and stir.
    Pour in thin layers into moulds and freeze or refrigerate until firm.

    The recipe doesn't produce tempered chocolate. It's more a firm truffle
    consistency. To make it harder, use softened cocoa butter instead dairy butter.
    That will give it a raw chocolate consistency - firmer than truffles, softer than a
    candy bar.

    The thinner you pour it, the harder it will become; thick moulds give a fudgier
    consistency.

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