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Full Online Book HomeLearning KitchenCandy - Chocolate Cups
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Candy - Chocolate Cups Post by :Bill_Cook Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1099

Click below to download : Candy - Chocolate Cups (Format : PDF)

Candy - Chocolate Cups

8 small balloons
10 ounces finely chopped dark chocolate, divided

Blow up 8 small balloons (about 4 to 5 inches in diameter when fully inflated).
Line a baking sheet with parchment paper. Set aside. Place 5 ounces finely chopped dark chocolate in a heatproof bowl set over a pan of simmering water; stir until completely melted. Remove from heat and stir in another 5 ounces finely chopped dark chocolate until thoroughly smooth. Spoon 1/2 teaspoon melted chocolate onto prepared pan to form a small disk. Dip balloon into bowl of chocolate, coating about a third of the balloon. Place the dipped end of the balloon on the chocolate disk. Repeat with remaining chocolate and balloons. Transfer pan to refrigerator to set, about 30 minutes. To release air from the balloon, pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. Very gradually release air; if air is released too quickly, the bowls may break. Carefully peel the deflated balloons from the chocolate bowls, and patch any holes with the remaining chocolate. Return bowls to the refrigerator until ready to serve.

Martha recommends filling each of the bowls with two scoops of chocolate gelato and topping with fresh red raspberries.
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Candy - Chocolate Double Fudge Balls (diabetic) Candy - Chocolate Double Fudge Balls (diabetic)

Candy - Chocolate Double Fudge Balls (diabetic)
Double Fudge Balls ================== (Yield: 60 balls) ------------ 1/3 cup (90 mL) margarine (soft) 3 tblsp (45 mL) evaporated skimmed milk dash salt 1 tsp (5 mL) vanilla extract 1/4 cup (60 mL) cocoa 1 cup (250 mL) Powdered Sugar Replacement 1 recipe Semisweet Dipping Chocolate Instructions: ------------- Cream together margarine, milk, salt and vanilla until fluffy. Stir in cocoa and sugar replacement. Knead or work with hands until dough is smooth, and form dough into 60 small balls. Dip balls in chocolate, cool completely; dip again and cool. Exchange 1 ball: 1/3 bread 1/2 fat Calories 1 ball: 50

Candy - Chocolate Covered Jellies Candy - Chocolate Covered Jellies

Candy - Chocolate Covered Jellies
1 (16 oz.) bag Sunkist Fruit Gems (they are a soft gum drop ) 4 oz. Semi-Sweet Chocolate, (block-style) cut up 12 oz. Chocolate Chips, 1 Pkg. ( Semi- Sweet ) 1/4 cup butter Paraffin, 2 1/2 x 3 inch piece, cut up Combine the semi- sweet chocolate pieces, and the chocolate chips, butter and paraffin wax in the top of a double boiler. Place over simmering hot water, stirring until melted. Remove from heat, but keep over the hot water. Dip the Jellies into the chocolate (use a tooth pick to dip them ). Place on waxed paper lined cookie