Imprinted Chocolate Bar | Info

It is advisable to use the best chocolate you can afford. The chocolate brownies should be cooled and then put in the fridge, before cutting, to make them easier to remove from the tin

Chocolate Brownies

• 3oz, 75g self-raising flour
• 6oz, 175g good dark chocolate
• 6oz, 175 butter
• 6z, 175g unrefined sugar
• 2 eggs
• 1 tablespoon cocoa powder

Directions:

1. Melt most of the chocolate by putting into a bowl over a saucepan of steaming water.
2. Chop remaining chocolate into little pieces.
3. Cream the butter and sugar. Gradually add the beaten eggs, mixing in well. Fold in the flour and cocoa powder. Add in the melted chocolate.
4. Put mixture into a greased tin 1" - 2" in depth
5. Bake in a moderate oven for about 25 minutes
6. When chilled cut into squares. You can probably make them small squares as these chocolate brownies are very rich

Profiteroles

Profiteroles are made using choux pastry, which is easy to make. Choux pastry is also used for eclairs which are very similar to profiteroles.

Choux Pastry

• 2oz, 50g butter
• 2 eggs
• 2 and a half oz, 65g plain flour, sieved
• 125 ml water

Put the water and the butter into a saucepan. Melt the butter over a low heat, then increase the heat and bring to the boil. Take off the heat and shoot the flour into the saucepan. Stir, with a wooden spoon. Beat the eggs and add gradually to the saucepan, beating between each addition. The pastry should look really glossy and come away easily from the sides of the saucepan. Leave to one side

Profiteroles

• Choux pastry, as above
• 125 ml double cream
• 1 tablespoon caster sugar
• Few drops of vanilla extract
• Sauce
• 2oz, 50g good plain chocolate
• 45 ml water
• 2 teaspoons cornflour
• 2 teaspoons sugar
• 125 ml milk
• 70 ml single cream
• few drops of vanilla extract

Directions:

1. You will need a piping bag and nozzle attachment and a prepared baking tray. Make the pastry and fill up the piping bag. Pipe small amounts onto the baking tray leaving a little space between each. This quantity should make 20-25 profiteroles. Bake in a moderate oven (Gas Mark 4/180C/350F) for about 10 minutes. Increase the heat to moderately hot (190C/ 375F/Gas Mark 5) for about another 15 minutes. The choux buns should be nicely brown and crisp on the outside. Make a small slit in each to release the steam and allow to cool on a wire tray.
2. Whip the cream with the sugar and vanilla essence until it begins to set. Squeeze some into each bun. Pile into a dish.
3. Next, make the sauce by melting the chocolate (as described before). Blend the cornflour and the sugar with a little of the milk in a bowl. Add the rest of the milk and put in a saucepan. add the chocolate and stir over a gentle heat unrtil the sauce begins to thicken. Cool a little. Add the cream and vanilla extract. Pour over the choux buns.

• Recipe For Egyptian Chocolate Cake

  Found this recipe on Grassroots Recipes Mastercook Collections by Deirdre Dee Cox. It states that the original recipe came from a GI who found it in Egypt when he was ...

• Chocolate Raspberry Torte

  This classic torte boasts fluffy whipped cream and raspberry preserves between layers of rich chocolate cake. For a subtle variation, try garnishing the sides of the cake ...

• Chocolate Madeleine

• Choco Melons

• Charlie And The Chocolate Factory Ride

  Watch Charlie and The Chocolate Factory - The Ride Videos. Free Streaming Charlie and The Chocolate Factory - The Ride Clips.Charlie & The chocolate factory - the ride.