Comments on: Melting Chocolate

By: Chocolate Bytes: For the Love of Chocolate » Recipe: Chocolate Mint Brownies

Sat, 10 Mar 2007 17:04:58 +0000

[...] Topping: Melt chocolate chips and butter in the microwave – let cool until lukewarm. Spread the topping over the filling evenly. Refrigerate again until set, and store in the refrigerator. [...]

By: Chocolate Bytes: For the Love of Chocolate

Chocolate Bytes: For the Love of Chocolate — Tue, 19 Dec 2006 21:43:27 +0000

[...] Melt chocolate squares and set aside. In a medium saucepan over medium heat, stir together whipping cream, butter, and sugar. Bring to a boil, then remove from heat. Add rum, melted chocolate, and cookie crumbs. Mix well. Shape into about 40 balls. Roll in chocolate sprinkles, then chill on a wax paper lined cookie sheet. In place of the rum you can substitute rum extract mixed with water, condensed orange juice, or Grand Marnier. Yo ho ho! [...]

By: Chocolate Bytes: For the Love of Chocolate » Tiramisu Torte is Terrific

Chocolate Bytes: For the Love of Chocolate » Tiramisu Torte is Terrific — Tue, 21 Nov 2006 21:16:33 +0000

[...] Preheat oven to 350F. Chop the 7 oz of chocolate. In double boiler (or microwave), melt chocolate. Stir in 1/4 cup coffee. Let cool. In large bowl, whisk egg yolks with 1/2 cup sugar. Add melted chocolate mixture. In a separate bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 2 Tbsp at a time, until stiff peaks form. Stir 1/3 of the egg white mixture into the chocolate mixture, then fold in the remaining egg whites. Spread evenly over a wax-paper lined rimmed baking sheet. Bake for 20 to 25 minutes until crusty on top. Let cool. Invert cake onto tray. Peel off paper. Cut lengthwise in half, then crosswise in half to make four layers. To make the ganache filling, chop the 5 oz of chocolate. Melt chocolate with 3/4 cup whipping cream and 1/4 cup coffee. Whisk until smooth and glossy. Cover and refrigerate for about 3 hours. Beat until fluffy. To make the mascarpone filling, beat mascarpone cheese, 1/2 cup whipping cream, and 2 Tbsp rum together in a medium bowl. To make brushing liquid, stir 1 Tbsp coffee with 1 Tbsp rum in small bowl. To assemble the torte, brush liquid over first cake layer. Spread with half the mascarpone filling. Top with second cake layer. Brush with more liquid, then spread with half the ganache filling. Repeat with remaining cake, liquid, mascarpone, cake, liquid, and ganache. Refigerate for up to 24 hours before devouring (if you can wait that long). Let torte stand at room temperature for up to 10 minutes before slicing so it won’t splinter. [...]

By: Chocolate Bytes: For the Love of Chocolate » How to Make Chocolate Curls

Chocolate Bytes: For the Love of Chocolate » How to Make Chocolate Curls — Tue, 07 Nov 2006 21:21:46 +0000

[...] There are two ways to make chocolate curls, both just as easy as the other. Use the best quality chocolate you can afford (I like to use semi-sweet blocks or squares of chocolate). In the first method, melt the chocolate either over a double boiler, stirring constantly, or in the microwave. Pour the melted chocolate onto a baking sheet, spreading it out evenly with a spatula. Refrigerate until set; this takes about 15 minutes. Then, with a spoon, slowly scrape a curl of chocolate along the pan towards you. You will be able to tell by the consistency of the curl whether or not you have refrigerated the pan long enough. [...]