Chocolate Bread Recipes - Chocolate Buns

There are not too many easy, chocolate bread recipes made in the traditional way with yeast and not with baking powder. If you have an electric mixer with a dough hook, you will have no problems with this recipe.

Ingredients for this chocolate recipe:

* 1/4 Teaspoonful of salt
* 2 Envelopes of instant yeast
* 1/4 Teaspoonful of extract cinnamon
* 1/2 Cup of Cocoa
* 4 Cups of flour
* 1/3 Cup of sugar
* 2 Tablespoonfuls of butter
* 1 Egg
* 1 Cup of very hot milk
* 1/2 Cup of warm water (or as much as is needed to get a dough that can be handled easily)
* 1 Cup of currents

Method for this chocolate recipe:

1. Mix all the dry ingredients in a bowl
2. Melt the butter.
3. Beat the egg.
4. Mix the butter, egg, milk and water to form a soft dough that can be easily handled.
5. Knead the dough for about 1 minute.
6. Turn onto molding board, roll into a square about an inch in thickness and sprinkle on one-half cup of the currants.
7. Fold the sides to meet the center and then the bottom and top ends to center.
8. Fold as at first, using another one-half cup currants.
9. Cover the bowl with cling wrap and leave in a hot place to rise until it has doubled in size.
10. Knock the dough down.
11. Shape the dough into the required shape for your buns, place them on a greased baking tray, cover and let them rise again until doubled in size.
12. Pre-heat the oven to 350oF
13. Bake fifteen to twenty minutes.
14. As you take them from oven, brush the tops of your buns with the white of one egg beaten with one-half cup confectioners' sugar.
15. Let them stand five minutes.
16. Now they are ready to serve.


If you want chocolate bread and not buns, you can bake it in a bread pan but you will have to lower the heat to about 325oF after 15 minutes and you will have to bake it for about 1 hour.

If you feel uncomfortable about the raw egg white, mix the confectioner's sugar with a very small amount of water and use as directed. For the typical rum and raisins flavor you can also add 2 table spoons of rum or 1 teaspoons of rum flavoring. These buns are best served fresh from the oven and they make an ideal treat for a weekend brunch.

By Marge Du Plessis

Marge has more recipes for you at Chocolate Bread Recipes, and if you are looking for cookies recipes Marge has them for you at Chocolate Cookie Recipes

Article Source: http://EzineArticles.com/?expert=Marge_Du_Plessis

Serendipity Frozen Hot Chocolate

Serendipity frozen hot chocolate is a signature dish at the Serendipity 3, nestled in the heart of the upper east side of New York. The place is a general store and restaurant combined with a coffeehouse and soda fountain and serves the most famous dessert in New York.

Serendipity New York was founded by Stephen Bruce and his two partners, Calvin Holt and Preston “Patch” Caradine in 1954. Since that time Stephen Bruce has been asked constantly to divulge his secret about his Serendipity frozen hot chocolate recipe. Jackie Kennedy even wanted to serve the dessert at a White House event and he would not give his secret away.

Serendipity frozen hot chocolate is an icy-chocolate type of dessert served in a fishbowl-shaped goblet, topped with whipped cream, shaved chocolate and served with a spoon and two straws. This frosty creation is made with more than 14 kinds of chocolate and exotic cocoas blended into a rich slush.

One taste of this frozen concoction and Oprah wants to “dance on the chandeliers!” The Queen of Daytime TV has named this one of her “Favorite Things.” This Serendipity frozen hot chocolate secret recipe has finally been revealed after 50 years. The Serendipity 3 restaurant in New York City has actually given out the recipe so you can make this unbelievable drink at home. It’s very simple.

Serendipity frozen hot chocolate recipe created by Serendipity 3 Restaurant.

INGREDIENTS

6 half-ounce pieces of a variety of your favorite chocolates

2 teaspoons of store-bought hot chocolate mix

1 1/2 tablespoons sugar

1 1/2 cups milk

3 cups of cups of ice

Whipped cream

Chocolate shavings

Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.

In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

By Gary Gresham

To make this even more simple you can buy a Serendipity Frozen Hot Chocolate gift box on line. It comes in a whimsical box that includes two pouches (four servings) of the chocolate-cocoa blend mix, one signature goblet, a souvenir spoon and colorful straws. Just add milk, the chocolate mix, lots of ice and blend. It makes a perfect gift for any chocolate lover or splurge and buy one for yourself. You're worth it.

Copyright © 2005 Best-Coffee-Makers-Online.com. All Rights Reserved.

This article is supplied by Best-Coffee-Makers-Online.com where you can easily shop and compare coffee makers so you can purchase exactly what you’re looking for at great values.

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Ways on Creating the Best Chocolate Recipes

Chocolate, although eaten by many simply as candy, is also widely used in the kitchen. There are many recipes for chocolate, including cookies, cakes and even turkey! Did you know that Mexico has a national dish which includes a chocolate sauce poured over roasted turkey? Because of this it is hard to say what the best recipe for chocolate is. However, it is possible to learn how to make the best recipe chocolate around.

Different recipes require different forms of chocolate. In order to make sure that the confection does not get damaged during the cooking process, certain steps have to be taken. Here are a few tips:

1) Melting – Always use a double boiler. If you don't have one, you can choose to set up an alternative. First, get a saucepan and pour some water in it. A couple of inches of water should do fine.

Next, take a heatproof bowl which fits over the saucepan snugly. Place over the stove. Place the chocolate in the bowl. Turn on the stove. When the water in the pan turns to steam and heats the bottom of the bowl, the chocolate will begin to melt. Stir this frequently and make sure that steam or water condensation does not get into the chocolate for this will ruin it.

Water or steam will cause your chocolate to form into a lumpy, thick mass –not exactly the vision of perfect melted chocolate. However, you can do something about this. Add one or two tablespoons of vegetable shortening in order to turn the mass smooth again.

2) Chocolate curls or shavings – Some people think that this is so easy. Actually, it's easy to get wrong. People who take a knife and try to shave some curls off hard chocolate will find that they end up with something more transparent than chocolate brown or tidbits instead of curls. What you need to do is heat the chocolate, and the peeler (not ordinary knife) a little bit first. This will get you nice thick curls to use in cakes or pastries.

3) Grating – Some people prefer to use a blender in order to make grating chocolate easier. If you do this, make sure that you cut the chocolate into small pieces so you do not damage the appliance. You should also make sure that the chocolate is hard and dry. If there's a bit of moisture in there, you will end up with one soggy mess. The same tip goes with using a grater.

4) Storage – Chocolate has a shelf life of about a year –dark chocolate, that is. With milk chocolate, you have about 6 months to use it. Make sure that you keep chocolate in a cool, dry place and sealed in a container to avoid moisture from getting in and causing "bloom" the whitish-grayish film composed of cocoa butter. This can be quite unattractive and would change the flavor of the chocolate.

Chocolate also responds adversely to any sudden temperature changes. It is okay to freeze chocolate if you are planning to bake with it. However, for making candies, this is highly inadvisable. When you do take the baking chocolate out of the freezer, remember to let it warm to room temperature before putting it in the oven.

5) Couverture – The best recipe chocolate for making coating for pastries is called couverture. This type of chocolate contains a high percent of cocoa butter. It is prized by many pastry chefs. Tasting this type of chocolate is actually compared to tasting fine wine as the subtle differences in flavor can easily be noticed when comparing one couverture with another.

6) Chips – The chocolate chip is well loved by kids and adults alike. However, you should know that although the chocolate chip or great for making cookies, you shouldn’t be tempted to use it for melting. Why is this? Well, chocolate chips actually contain less cocoa butter than you semisweet chocolate. This makes them quite thick and difficult to work with when melted.

7) Try the chocolate- Selecting the best recipe chocolate is often as easy as selecting one that you actually enjoy eating. Make sure that you try a piece before you buy chocolate to cook with. Take note of the aroma, the color and the breaking of the chocolate.

By Nathalie Fiset

For more information on chocolate, please visit:
http://www.chocolatedotcom.com/
http://www.chocolatedotcom.com/Order_Chocolates_Online.html
http://www.drnathaliefiset.com

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Image from: http://flickrcc.bluemountains.net/?terms=chocolate+shaving&edit=yes&page=1

Chocolate Cookie Recipes (Fun to Make With the Kids) Part 2

CHOCOLATE DUNK COOKIES

1 3/4 cups flour
3/4 tsp baking soda
1/4 tsp salt
8 squares semi-sweet baking chocolate, divided
3/4 cup margarine, softened
2 tbsp firmly packed Splenda brown sugar blend OR 1/4 cup firmly packed brown sugar
3/4 cup SPLENDA granular
1/4 cup egg substitute
1 tsp vanilla extract
1 cup chopped nuts

Preheat oven to 375 degrees. In small mixing bowl, mix together flour, baking soda and salt. Set aside. Coarsely chop 5 squares of the chocolate and set aside. In a large mixing bowl, beat margarine, brown sugar, and SPLENDA with electric mixer on medium speed until light and fluffy. Add egg substitute and vanilla extract; mix well. Gradually add flour mixture to egg mixture beating until blended. Stir in chopped chocolate and nuts. Drop by heaping teaspoonfuls onto ungreased baking sheets. Dough drops should be two inches apart. Bake 11 to 12 minutes or until lightly browned. Cool 1 minute before removing from cookie sheets. Cool completely on wire racks. Melt 3 squares of chocolate in microwave as directed on package. Dip one half of each cookie into the melted chocolate. Place in single layer on waxed paper and let set until chocolate is set.

Note: This recipe uses some ingredients that make it diabetic friendly. You can make the following changes, if you do not have diabetics in your family: Substitute 1 egg for the egg substitute and 3/4 cup granulated sugar for the Splenda granular.

Enjoy!
By Linda Carol Wilson
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit http://grandmasvintagerecipes.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Chocolate Cookie Recipes (Fun to Make With the Kids) Part 1

One of the best ways to make memories with your children or grandchildren is to allow them in the kitchen with you. Kids love to bake and they enjoy eating and sharing with others the goodies they make. It is also a fun learning experience for them, one they don't even realize is a lesson. Organing ingredients, following the instructions in the recipe, working together to make something special, and don't forget clean-up. It is important for children to learn that after the fun, there is clean-up to be done.

If you work it right, they will even think that is part of the fun. Counting and measuring is also a good math lesson. So don't try to keep your children out of the kitchen. Invite them in and have fun together. Homemade Chocolate Sandwich Cookies is a recipe they will love as they get to put the cookies and filling together to make "sandwiches". They may not get them perfect but life is not about perfection in everything. You aren't trying to make a masterpiece, just a cookie! And the kids will love dunking the Chocolate Dunk Cookies in the chocolate mixture. Note: When baking with chocolate and children, be sure they wear aprons, smocks, or older clothing.

HOMEMADE CHOCOLATE SANDWICH COOKIES

This recipe is from an old Midwestern State church cookbook.

1/2 cup butter or oleo
1 cup sugar
1 egg
1 tsp vanilla
1 cup milk
2 cups flour
1/2 tsp baking powder
1 1/2 tsps baking soda
1/2 tsp salt
1/2 cup cocoa

Preheat oven to 400 degrees.

Mix all ingredients together in the order given. Beat until smooth. Drop by rounded teaspoon on buttered cookie sheet. Bake at 400 degrees for 7 minutes. Do not over bake. Cool and make sandwiches using the filling recipe below.

Marshmallow Filling:

1/2 cup white shortening
2 cups powdered sugar
1 cup marshmallow cream
1 tsp vanilla
3 or 4 tsps milk (adjust amount for the right consistency)

Cream shortening and sugar together and mix in rest of the ingredients. Spread between cookies and make sandwiches. Wrap individually in plastic wrap to store so they won't stick together.

Note: This recipe uses some ingredients that make it diabetic friendly. You can make the following changes, if you do not have diabetics in your family: Substitute 1 egg for the egg substitute and 3/4 cup granulated sugar for the Splenda granular.

Enjoy!
By Linda Carol Wilson
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit http://grandmasvintagerecipes.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson