Tips for Perfect Chocolate Recipes
Use high-quality chocolate (the right cocoa percentage matters).
Learn the art of tempering for glossy, professional-looking treats.
Experiment with flavors like sea salt, caramel, or spices.
Eggless chocolate ice cream
Easy recipe of a creamy and smooth chocolate ice cream. Does not need any ice cream maker and also you do not have to beat ice cream twice or thrice. Just make once, freeze and then enjoy.
Eggless chocolate brownie
An easy recipe of chocolate brownie made with whole wheat flour (atta used for making chapatis), sugar, cocoa powder, baking powder and oil.
Eggless doughnut recipe
An easy recipe of chocolate brownie made with whole wheat flour (atta used for making chapatis), sugar, cocoa powder, baking powder and oil.
Eggless choco lava cake
Easy recipe of preparing delicious eggless choco lava cake. The recipe is very simple and makes use of whole wheat flour and cocoa powder.
Hot Chocolate
Creamy, thick and rich Homemade Hot Chocolate made with cooking (baking) chocolate and milk.
Hot chocolate is a must-have winter beverage and treat. And a great hot chocolate recipe should create deep, rich chocolatey goodness in every warm sip!
Hot Chocolate vs Hot Cocoa
Most of us are familiar with powdered hot cocoa mix, either in packets or tins. Sure these will work well in a pinch. However, the consistency tends to be rather grainy without any creaminess, even when the powder is blended with milk. And what you are making is Hot Cocoa and not Hot Chocolate.
Hot chocolate features real chocolate and not cocoa powder. Hot cocoa is much lighter and less richer. It simply made with milk, cocoa powder and sweeteners like sugar or maple syrup.
For a truly enjoyable hot chocolate drink, using real quality chocolate is the key. In this recipe I use a couverture chocolate bar.
The term “couverture” simply refers to any high-quality chocolate confection that contains at least 31% cocoa butter; and it’s the cocoa butter than gives the beverage that perfectly creamy and smooth texture with an amazingly decadent taste.But there are a few differences in the kinds of solid chocolate you can use.
Which Chocolate To Use?
Chocolate Chips: Chocolate chips or callets work just as well as chocolate bars to make hot cocoa!
Type of Chocolate: As mentioned above, I prefer couverture chocolate for its creaminess and depth of flavor. You can choose to use this or compound chocolate – which includes vegetable oil additives instead of cocoa butter. Or, you can use both couverture chocolate and compound chocolate.
Percentage of Cacao: There are several degrees of cacao percentages in different kinds of chocolate, ranging from more to less bitter/sweet. The higher the percentage of cacao the more bitter the confection will be. Use your choice of semi-sweet or bittersweet chocolate, milk chocolate, or even dark chocolate if you like.