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Tuesday, March 31, 2009

Finding A Genuine Chocolate Candy Recipe

We have all enjoyed eating chocolate candy, right? I believe we have even watched documentaries on how it is done, and maybe visited a factory, like Hershey's, and seen it done. But, have we ever used a chocolate candy recipe ourselves and actually made our own? It is often said that those old time granny recipes are the best place to find good make it yourself chocolate candy recipe.

To find a chocolate candy recipe, you can pick up any cookbook, or one specific for just dessert and confections. Hershey's has one just for that. I bought one for my wife for Christmas. You may even have an old passed down from generation to generation cookbook with chocolate candy recipes no one has ever heard of.

The internet is another form of obtaining really good chocolate candy recipes. I know, I have looked. Whether it is on someone's personal blog, or listed from a major manufacturer, there are plenty of resources right on the web. Also, another web trick. If you want to find other listings that are not showing up immediately in the search engine, go to google images. Seriously, type in what you are looking for and listed below the image is the site or site listings for, in this case, chocolate candy recipes.

Your family and friends, or co-workers on the job, a teacher at school are all great sources for obtaining a top quality chocolate candy recipe. Some of them have been doing this sort of thing for years, and are quite the confectionist. Ok, here is a recipe from a 50 year old cook book my wife owns.

Chocolate Coconut Drops

They have:
Melt over hot water, 2oz. of chopped up unsweetened chocolate (you can do this in a sauce pan as well on low heat)

Stir in:
1 can sweetened condensed milk
1/2 lb. coconut, chopped
1/2 cup walnuts, chopped

Drop by teaspoons onto baking sheet. Place in pre-heated oven at 350°. Once in turn off oven. Leave in for approximately 15-20 minutes, until chocolate candy has glazed appearance. Remove and cool.

By Joseph Young

Check Out the Related Article : Belgian Chocolate

Sunday, March 22, 2009

I do not think one can ever have enough chocolate cookie recipes. Many chocolate cookie recipes go way back to our grannies baking them in big batches for all the visiting grandchildren. This recipe is no exception but, it is an old fashioned recipe that can very easily be made with an electric mixer with a dough hook. I normally start with the normal beater for creaming the butter and sugar and only when it starts getting very stiff do I move to the dough hook. This chocolate cookie recipe is best made the day before you want to bake it and thoroughly cooled down in the refrigerator.

Ingredients for these chocolate sticks:

* 6 tablespoons of butter

* 3/4 cup of sugar

* 1 egg

* 1 tablespoon of milk

* 1 teaspoon of vanilla or pinch of cinnamon

* 5 teaspoons of cocoa

* 1/8 teaspoonful of baking powder

* 1 1/4 to 1 1/2 cups of sifted pastry flour


1. Cream the butter until soft.

2. Add the sugar gradually and beat well

3. Add the beaten egg, milk and vanilla and mix thoroughly.

4. Sift cocoa, baking powder, and a pinch of salt with about one-half cup of the flour. Stir this into the mixture first, then use the remainder of the flour, and more if necessary, to make a firm dough that will not stick to the fingers.

5. Place in the fridge to harden.

6. Preheat the oven to 350oF.

7. Sprinkle the board with cocoa and a very small amount of sugar.

8. Use small pieces of the dough at a time and roll out thin, cut in strips about one-half inch wide and three inches long.

9. Place closely in pan and bake in the oven for three or four minutes. Great care should be taken in the baking to prevent burning. Watch them like a hawk!

10. Gather the scraps after each rolling, if soft, and set away to harden, if you have to use too much cocoa to prevent them from sticking it will make them bitter.

11. The colder and harder the dough is, the better it can be handled; therefore it is best made the day before using.


By Marge Du Plessis

Check Out the Related Article : A Brief History of Chocolate

Thursday, March 12, 2009

This chocolate cake is quick and easy to prepare and the best part is you can pour the icing over the cake while it is still in the pan. Do not remove from the pan because the icing will run down the sides.

Whenever I am asked to bring a covered dish or donate a favorite food for a fundraiser, this is the cake that I make. Most people enjoy it and ask for the recipe. On some occassions, I make two of these. On one, I make the icing according to the recipe and the other cake, I add one half cup of coco to the icing. Try them both.

2 cups sugar

2 cups all-purpose flour

1 cup water

1 stick butter

1 cup Crisco Oil

4 tablespoons cocoa

1/2 cup buttermilk

2 eggs

1 teaspoon soda

1/8 teaspoon salt

Mix sugar and flour together in large bowl. Mix water, butter, oil and cocoa in a saucepan; bring to boil and boil for 1 minute, stirring constantly. Add sugar and flour to mixture and stir well. Then add buttermilk, eggs, soda and salt. Pour into a large rectangular greased and floured pan. Bake at 350 degrees for 40 minutes.


Bring 4 tablespoons milk, 1 stick butter and 1 teaspoon vanilla to boil. Add 1 box powdered sugar. Use milk to thin. Pour over hot cake in pan.

Note: Use all-purpose flour when making this cake. You may use self-rising flour, but do not add the soda and salt. You may also add 1/2 cup of chopped pecans to the batter.

Guaranteed to satisfy a sweet craving or a chocolate lover.

By Margaret Riley

Check Out the Related article : A Brief History of Chocolate

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