Sunday, July 25, 2010

In The Kitchen: Quick "Chocolate" making

This is not really real chocolate, but I have found that I can use it in other candy recipes. I think in making real chocolate you use cocoa butter as your base, and temper the chocolate (more to learn). This chocolate (below) kind of slowly melts at room tempature.

4 Tbsp (1/4 cup) butter (I use lard)
2 Tbsp cocoa
4 Tbsp (1/4 cup) powdered sugar

Melt in a pan, put in a container and freeze.


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