From deep, rich cakes and cookies, to brownies and other treats, the ingredient that brings some of your favorite chocolate desserts to life might not be what you expect. Instead of chocolate, these sweets often start with a hearty dose of cocoa powder. But do you know why?
Recap: Put the chocolate square, whether it’s plain chocolate, dark chocolate, or a decadent filled chocolate square (like salted caramel, shown in video at the page linked above) in the bottom of your mug. Then fill your mug with hot coffee. Give the chocolate a minute to melt, then mix it into the coffee with a few strong stirs.
We don’t have to tell you about the frustration of getting the leftover dregs out of a nearly-empty jar—the peanut butter that hangs to the walls, the Nutella that clings to the bottom ridges.
It’s even inspired inventions: an angled spoon that fits perfectly into peanut butter jar ridges, a double-sided jar. But for all the custom spoons and specially-made jars, there will always, always be a little bit you can’t quite reach.
…we began to think about other ways to use the same technique—of adding a food into the jar—to make the most our dregs. Our favorite solution? Peanut butter hot chocolate.
These treats look fancy and luxurious, but they couldnt be easier to make. Since the truffle base is made from just two ingredients, using good-quality chocolate is key. Explore any fun toppings you like, from the traditional cocoa powder, to powdered sugar or your favorite chopped nuts or candy, to any of the more exotic flavor combinations below. Offer them to your sweetheart, serve them to guests after dinner, or pack them up for gifts—but make sure to save some for yourself!
Chocolate truffles are a classic Valentine’s Day treat, but they can cost a pretty penny. Instead of shelling out hard-earned cash, make your own treats at home with just two ingredients: chocolate and cream (how much vitamin K in cream?).
Cream cheese truffles are neat, but the superior one is goat cheese truffles.
We all know what happens when a chocolate bar sits inside of a backpack on a really hot day: it melts, and even if it resolidifies, it will never quite look the same. But what if you could tailor your chocolate to have a higher melting point?
Hershey’s made chocolate that stayed solid up to 60° C/140° F. They made the chocolate for the US military, and it was distributed to 1990 Gulf War troops.. It wasn’t very tasty though, and apparently the military cut orders and Hershey’s had a bunch left over, so they rewrapped it in desert camo and sold it domestically as a novelty product. I remember eating one, and thinking it’s no surprise our troops didn’t like it.
I adjusted the recipe just a bit, didn’t have chocolate chips but grated some butterfinger bites into it and instead of a microwave used my waffle iron. Let cool a little, and they were prefect (and no waste).
With January comes the excitement of a new year, resolutions, layers, and the inevitable moment the temperature reads, “Feels like -4° F.” For those freezing mornings and cozy winter nights, there’s warming, filling, silky, chocolate-y hot chocolate to make us feel better and help us thaw out.
You can try milk (or milk substitute), straight cacao powder, two course salt granules, two drops of vanilla extract, and a little bit of honey. Before discovering cacao powder (again, not crappy Hershey cocoa powder), I was melting 85% dark chocolate…
Water is an ingredient, so it’s actually “Two-Ingredient Chocolate Mousse”. Dark chocolate is the best choice for this, as it will melt easier. The video fails to mention that it added 1 cup of [ice] water…
It may be simple, but it’s a good bit of work. I think the reason they suggest a whisk is for fine control over texture, so you don’t run the risk of overmixing or causing the mixture to re-separate.
New Year’s revelers will be heading out to all kinds of parties tonight, and chances are a good percentage will be tempted by the presence of a chocolate fountain—just a teensy bit of indulgence before those resolutions kick in. Perhaps those with a scientific bent could find themselves pondering, just for a moment, the complicated physics involved in all that chocolaty goodness.