Sunday, February 28, 2016
I have found a new recipe for my chocolate. I am going to test it out more. I am doing this because last time it made people sick. This recipe has more sugar than the last recipe so it will taste sweeter. It also has a lot less butter and cocoa butter which I think was a big problem last time. Overall I think this recipe is a lot better than my last. It is also a lot healthier.
Thursday, February 18, 2016
My idea showcase did not go very well. The candy got a mixed review. I made a dark chocolate so some people liked it while others thought it needed more sugar. I didn't fail completely so that is great. I think next time i will make milk chocolate. My chocolate also made some people have a stomach ache. I think I added either to much butter or to much cocoa powder. The chocolate also melted so I guess I need to make sure the cooler is colder. I can't wait to start making my new chocolate.
Thursday, February 4, 2016
I have found a new recipe for the chocolate it is not the best chocolate you can make but it is short enough to be made in a couple days.
Basic Gourmet Recipe
Since most people don't have several days to devote to chocolate making, the following basic gourmet recipe shaves off several days by starting with cocoa powder. Cocoa powder substitutes for roasting, grinding, and processing raw cocoa beans.
When purchasing ingredients for this recipe, make sure you buy the very best cocoa powder you can afford. The better quality cocoa powder will yield a richer, more satisfying chocolate taste.
- 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
- Heavy saucepan
- Measuring cups and spoons
- Chocolate molds
- Heat the water in a medium-sized saucepan until simmering.
- Cream the cocoa powder and butter together into a paste.
- Add the cocoa mixture to the hot water. Bring it back to simmering, and then remove from heat and transfer the cocoa mixture to a bowl.
- Sift the two sugars and salt together in a separate bowl to eliminate any lumps.
- Add the sugar to the cocoa mixture and stir well to combine.
- Add the milk slowly and stir.
- Pour the chocolate mixture in thin layers into molds and freeze or refrigerate until firm.
The recipe doesn't produce tempered chocolate, it is a more firm truffle consistency. You can make it harder by substituting softened cocoa butter for dairy butter - that will give it a raw chocolate consistency (firmer than truffles, but softer than a candy bar). If you want it harder still, you can reduce the amount of water or eliminate it all together using a double boiler to heat the cocoa mixture instead.
The thinner you pour it, the harder it will become as well; thick chocolate molds will produce a fudgier consistency.That is the recipe in case other people want to use it. I plan to make the chocolate next week or maybe this weekend. Than I will add anything else like nuts or other candy to the chocolate.
Wednesday, January 6, 2016
After much thought I have decided what to name my candy. I think I will call my candy a superbar. I chose this so the slogan could be: superbar it is so good it makes you feel super. I might change it later but I doubt it. I hope this is a good name. If it doesn't end up successful I will change it.