Chocolate is made from the kernels of fermented and roasted cocoa beans. The kernels are ground to form a pasty...
Food

Last update at 09 · 07 · by milo

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Chocolate is made from the kernels of fermented and roasted cocoa beans. The kernels are ground to form a pasty fluid chocolate liquor, which may be hardened in molds to form bitter (baking) chocolate, pressed to reduce the cocoa butter content and then pulverized to make cocoa powder, or mixed with sugar and additional cocoa butter to make sweet (eating) chocolate. The addition of dried or concentrated milk to sweet chocolate produces milk chocolate.

  • chocolate liquor is the ground or melted state of the nib of the cacao bean, containing roughly equal parts cocoa butter and solids
  • cocoa butter is the fatty component of the bean
  • cocoa solids is the remaining nonfat part of the cocoa bean, which is ground into a powder
Chocolate

Features

  • Desert
  • Expert Level
  • 4 Portions
  • 75 Minutes

Chocolate is a range of foods derived from cocoa (cacao), mixed with fat (i.e., cocoa butter) and finely powdered sugar to produce a solid confectionery. There are several types of chocolate, classified according to the proportion of cocoa used in a particular formulation.

Prep Time: 15 minutes
Cook time: 1 hour

Instructions

Ingredients

  • 3 x 200g bars milk chocolate
  • 2 x 90g packs mini chocolate eggs
  • 1 heaped tsp freeze-dried raspberry pieces
  • crystallised petals

Instructions

Howto steps

1Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.

2
Break the chocolate into a large heatproof bowl. Bring a pan of water to a simmer, then sit the bowl on top. The water must not touch the bottom of the bowl. Let the chocolate slowly melt, stirring now and again with a spatula. For best results, temper your chocolate (see tip).

3
Meanwhile, lightly grease then line a 23 x 33cm roasting tin or baking tray with parchment. Put three-quarters of the mini eggs into a food bag and bash them with a rolling pin until broken up a little.

4
When the chocolate is smooth, pour it into the tin. Tip the tin from side to side to let the chocolate find the corners and level out. Scatter with the smashed and whole mini eggs, followed by the freeze-dried raspberry pieces. Leave to set, then remove from the parchment and snap into shards, ready to pack in boxes or bags.

Sweet

Chocolate

Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.

Chocolate

Gallery

Chocolate

Nutrition facts:

  • Calories 689
  • Carbohydrates18 g (6%)
  • Fat43 g (67%)
  • Protein55 g (111%)
  • Saturated Fat12 g (62%)
  • Sodium923 mg (38%)
  • Polyunsaturated Fat9 g
  • Fiber4 g (18%)
  • Monounsaturated Fat18 g
  • Cholesterol213 mg (71%)

Author

milo 317

Video
Chocolate Recipe

Video

Cocoa, pronounced by the Olmecs as kakawa, dates to 1000 BC or earlier. The word ‘chocolate’ entered the English language from Spanish in about 1600. The word entered Spanish from the word chocolātl in Nahuatl, the language of the Aztecs. The origin of the Nahuatl word is uncertain, as it does not appear in any early Nahuatl source, where the word for chocolate drink is cacahuatl, ‘cocoa water’.





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Food recipes are a set of instructions that describes how to prepare or make something, especially a dish of prepared food.

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