Teacher:
I am
Gureisu1
and I will be teaching you about CHOCOLATE!
How to make chocolate products that is!
Students:
1.
mrmacc
2.
Harikinsu
3.
cookiemo14
4.
Ilikecakes
5.
four_seasons
6.
Swimmer150
7.
funnybunnyXD
8.
cookiepixie
9.
shewantsrevenge
10.
freak_xue
11.
mara21_sharpay
12.
joyce01
13.
fugu-chan
14.
renae
15.
joyostwa
16.
froggi101
17.
gelapi
18.
bakulaw_brutto
19.
20.
Rules:
-Also join Fun University
http://www.crunchyroll.com/group/Fun_University to be in this class!
-
Don’t fight or say mean things! I will
kick you out of my class!
-Please
don’t feel pressured if you can’t cook… that doesn’t mean you can’t learn! In fact, I’ll try to find some non-cooking chocolate making for those of you who can’t
-If you make any thing from this course… PLEASE
upload a photo (if you can) and tell what project it’s from… I can’t stress this enough… even if it didn’t turn out right, I would REALLY appreciate a photo!
-Last but not least…
HAVE FUN! After all, this is a course at Fun University!
Lesson 1: HOW TO STORE CHOCOLATE
** Spoiler Alert!!! click to hide or show**
Chocolate should be stored in a cool, dry place at a temperature of about 60F. If the chocolate becomes too warm, the cocoa butter rises to the surface and forms a dusty gray film known as "bloom." This "bloom" is not harmful and, once the chocolate is melted, it returns to its natural rich brown color. If you do store chocolate in the refrigerator or freezer, take it out and let it stand until it returns to room temperature before you use it in a recipe. Chocolate is very sensitive to sudden changes of temperature and you will not get the best results if you do not treat it with respect.
MELTING CHOCOLATE
** Spoiler Alert!!! click to hide or show**
Chocolate scorches easily, so always melt it over hot - not boiling - water. It is best to use a double boiler, but you can improvise by using a bowl in a small saucepan over very gentle heat. The water must be kept below simmering to prevent steam from curling up and hitting the chocolate. If steam gets into the melted chocolate it will immediately thicken the mixture to a stiff mass. If this does happen, however, you can rescue the chocolate by softening it again. To do this, add 1-2 tb of vegetable shortening (never use butter as it contains moisture which will cause the chocolate stiffen even more!) to the chocolate and stir vigorously. You can also melt chocolate directly over very low heat in a heavy gauge saucepan, but you must watch the mixture carefully.
HOW TO MAKE CHOCOLATE CURLS
** Spoiler Alert!!! click to hide or show**
Use a vegetable peeler with a long narrow blade and a chunk or bar of chocolate. Warm chocolate and blade slightly. Be sure your peeler is absolutely dry. Draw the peeler along the smooth surface of the chocolate.
HOW TO GRATE CHOCOLATE
** Spoiler Alert!!! click to hide or show**
Be sure that the block of chocolate is cool and firm. Grate on hand grater, cleaning the grater often so that the chocolate doesn't clog the surface of the blade. You cn use a blender, but be sure to cut the chocolate into sm pieces first.
CHOCOLATE CAKE
** Spoiler Alert!!! click to hide or show**
Ready in: 30-60 minutes
Serves: 10
Ingredients:
***chocolate cake***
-3 cups flour
-2 cups sugar
-1 teaspoon salt
-2 teaspoons soda
-2 tablespoons vinegar
-1/2 cup cocoa
-1 cup Wesson oil
-2 teaspoons vanilla
-2 cups water
***chocolate icing***
-1/2 cup butter
-6 tablespoons cream
-1 box (1 lb) powdered sugar
-6 tablespoons cocoa
-1 1/2 teaspoon vanilla
Directions:
Chocolate Cake:
-Mix all ingredients in large bowl
-Pour into greased jelly roll pan
-Bake at 350 for 30 min
Chocolate Icing:
-Combine butter and cream
-Bring to boil
-Sift sugar and cocoa
-Add hot cream mixture
-Beat until smooth
-Add pecans and coconut if desired.
if you don't want to make the icing you can always go with store bought... its faster and easier
CHOCOLATE THUMBPRINT COOKIES
** Spoiler Alert!!! click to hide or show**
Ready in: 30-60 minutes
Serves/Makes: 4 dozen
Ingredients:
-1 container (16-ounce size) dark chocolate frosting
-1/2 stick butter, room temperature
-2 1/2 cups graham cracker crumbs
-1/2 teaspoon pure almond extract
-1 cup very finely ground almonds
-48 chocolate kisses, unwrapped
Directions:
-Beat chocolate frosting and butter in large bowl until well blended
-Mix in graham cracker crumbs and almond extract
-Place almonds in a pie pan or other shallow bowl
-Shape chocolate mixture into 1-inch balls
-Roll each ball in very finely ground almonds to coat
-Place balls on cookie sheet
-Using a finger, make deep indentation in center of each ball
-Fill indentations with chocolate kisses
-Refrigerate for 30 minutes, or until cold
CHOCOLATE BON BONS
** Spoiler Alert!!! click to hide or show**
Ready in: < 30 minutes
Serves/Makes: 4 dozen
Ingredients:
-3/4 cup butter
-1/2 cup granulated sugar
-1/4 cup packed brown sugar
-1 egg
-1 3/4 cup flour -- unsifted
-1/2 teaspoon baking powder
-1/2 teaspoon salt
-1 teaspoon vanilla
Directions:
-Preheat oven to 350 F degrees
-Cream shortening, sugars until fluffy
-Add egg and vanilla; beat well
-Add flour, baking powder and salt
-Mix until blended
-Form into 1 inch balls around Hershey's Kisses
-Cover completely
-Bake 12 minutes on ungreased cookie sheet
-Frost and decorate as desired
