How To Make Chocolates Like An Expert

How To Make Chocolates Like An Expert

by Adrienne Roth

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Product Details

ISBN-13: 9781456749477
Publisher: AuthorHouse
Publication date: 04/26/2011
Pages: 272
Product dimensions: 6.00(w) x 9.00(h) x 0.61(d)

Read an Excerpt

How to Make Chocolates like an Expert

Using Five Ingredients or Less
By ADRIENNE ROTH

AuthorHouse

Copyright © 2011 Adrienne Roth
All right reserved.

ISBN: 978-1-4567-4947-7


Chapter One

SECTION 1

Popular Chocolates

Cookies and Cream Bark

INGREDIENTS:

1 lb. White Chocolate Coating Candy (Merckens® preferred) 2 cups crushed Oreo© Cookies

In large glass bowl, melt 1 lb. of white chocolate in microwave. Melt the chocolate in 30 second increments, stir until the chocolate is smooth and completely melted. Add 2 cups of Oreo cookies to the chocolate and stir to coat the cookies.

In a disposable aluminum cookie sheet pour the chocolate mixture onto the sheet and spread with a flat spatula until the entire sheet is covered. Tap the bottom of the cookie sheet onto the counter to smooth the chocolate out and to get rid of any air bubbles.

Chill uncovered in the refrigerator for one hour. Break the bark apart and store in airtight containers.

Chocolate-Dipped Cookies

INGREDIENTS:

1 lb. milk chocolate (Merckens® preferred) Cookies: Regular Oreos, Double-Stuffed Oreos, Vienna Fingers, Archway Soft-Baked Cookies, Shortbread cookies, Chocolate Chip Cookies, etc.

Line a baking sheet with wax or parchment paper.

In a large glass bowl melt the milk chocolate in the microwave oven in 30 second increments, stirring the chocolate after each minute until smooth and completely melted.

Using your preferred cookie, place the cookie directly in the chocolate. Turn the cookie in the chocolate with a fork to coat completely. Lift the cookie with the fork and make sure the excess chocolate runs off. Place the cookie on the wax or parchment paper.

For larger, soft cookies – hold the cookie on one end, and dip the other end in the chocolate. Place on the wax or parchment paper.

You can decorate the cookies by sprinkling crushed peanuts, toffee, candy sprinkles, candy hearts, eyes, bats, ghosts, gummy bears, etc. adding these to the chocolate covered cookies before the chocolate hardens (right after dipping).

Chill for 30 minutes. Store the cookies in airtight containers.

Peppermint Patties

INGREDIENTS:

¾ cup sweetened condensed milk 1 ½ tsp peppermint extract 4 cups confectioners' sugar 3 cups semi-sweet chocolate chips 2 tsp shortening

In a large mixing bowl combine condensed milk and peppermint extract. Add confectioners' sugar a little at a time, beating to form stiff dough that is no longer sticky. Form the dough into 1 inch balls. Place the balls on waxed paper and flatten with fingers to form patties. Let the patties dry at room temperature for two hours, turning once.

Line a baking sheet with wax or parchment paper.

In another large bowl, melt the semi-sweet chocolate in the microwave oven in 30 second increments, stir until the chocolate is smooth and completely melted. Use a fork to dip the patties into the chocolate and letting the excess chocolate drip back into the bowl. Place the patties on the wax paper.

Chill for 30 minutes. Store the candy in airtight containers.

Haystacks

INGREDIENTS: 2 cups shredded, sweetened coconut 1 package semi-sweet chocolate

Preheat oven to 325 degrees, F.

Prepare a baking sheet by lining it with aluminum foil.

Place the coconut in a pie tin or small baking pan and toast it in the oven until golden brown. Make sure to stir the coconut every 2 minutes until it is an even, light golden color. This will take around 8-10 minutes.

Line a baking sheet with wax or parchment paper and set aside.

Take the coconut from the oven. In large bowl melt the chocolate in the microwave at 30 second increments, stirring until the chocolate is smooth and completely melted. Add the toasted coconut to the chocolate, mixing until the coconut is entirely coated with the chocolate.

Using a small teaspoon, drop spoonfuls onto the wax paper. Once all of the candy is formed, chill for 30 minutes. Store the candy in airtight containers.

Milky Way Balls

INGREDIENTS:

¼ cup butter 18 large marshmallows 3 large Milky Way bars, finely chopped 2 ½ cups regular or cocoa crispy cereal 1 pound milk chocolate (Merckens® preferred)

Line a baking sheet with wax or parchment paper and set aside.

In a large bowl, heat the butter and marshmallows in the microwave for 30 second. Stir until the marshmallows are completely melted. If you need to, microwave for another 15-20 seconds making sure the mixture is melted and liquid.

Add the chopped Milky Way bars and stir until they are mostly melted. Microwave for an additional 10-20 seconds so the candy bars are fully melted. Then stir until the mixture is somewhat stiff.

Add the cereal and work it into the mixture. You may need to use a wooden spoon or heavy duty spatula as it might be difficult to mix the cereal into the marshmallow mixture.

Once everything is mixed together, scoop out small balls of candy and roll them between your hands to get them round. Place them on the cookie sheet.

In another large bowl, melt the chocolate in 30 second increments, stirring until the chocolate is smooth and completely melted.

Dip the marshmallow balls into the melted chocolate using a fork. Let the excess chocolate drip off. Place the balls back onto the cookie sheet. If you have extra chocolate you can add more to the candy.

Chill for 30 minutes. The Milky Way balls can be stored in an airtight container at room temperature for up to a week.

Homemade Three Musketeers Bar

INGREDIENTS:

1 pound semi-sweet chocolate chips 3 tbsp water 1 ¼ cups marshmallow cream 1 pound milk chocolate (Merckens® preferred)

Line an 8x8 pan with aluminum foil and spray it with nonstick cooking spray.

In a large bowl heat the chocolate chips in 30 second increments stirring until the chocolate chips are completely melted.

Add the marshmallow cream and water to the chocolate. Stir until the mixture is smooth. Pour it into the prepared pan and smooth it into an even layer. Chill for about 4 hours in the refrigerator.

Once the chocolate nougat is completely set and firm cut the candy in half. Then cut each half into five pieces for a total of ten candy bars.

Line a baking sheet with wax or parchment paper.

In a large bowl heat the milk chocolate in 30 second increments, stirring until the chocolate is completely melted.

Using a fork, dip one of the candy bars into the milk chocolate allowing the excess chocolate to drip back into the bowl. Place the chocolate bar onto the cookie sheet. Chill for about 30 minutes. Wrap the candy bars in plastic wrap or foil.

Chocolate Chow Mein Clusters

INGREDIENTS:

½ cup semi-sweet chocolate chips ½ cups butterscotch chips ½ cup chow mein noodles ½ cup peanuts

Line a baking sheet with wax or parchment paper.

In a large bowl, melt the chocolate and butterscotch chips in the microwave in 30 second increments, stirring until the chocolate is complete melted and smooth.

Add the chow mein noodles and peanuts and stir until completely covered. Drop by tablespoon onto the cookie sheet.

Chill for 1 hour. Store the candy in airtight containers.

Chocolate Thin Mints

INGREDIENTS:

1 pkg. (8 squares) Baker's semi-sweet chocolate ¼ tsp peppermint extract 1 sleeve (36 crackers) Ritz Crackers 1 peppermint candy cane, crushed

Line a baking sheet with wax or parchment paper.

In a small bowl, heat the semi-sweet chocolate in 30 second increments, stirring until the chocolate is smooth and completely melted.

Add the peppermint extract.

Using a fork, dip the crackers into the chocolate mixture. Let the excess chocolate drip back into the bowl. Place the crackers onto the cookie sheet. Sprinkle with the crushed peppermint candy cane.

Chill for 30 minutes. Store the candy in airtight containers.

Chocolate Drops

INGREDIENTS:

1 can sweetened condensed milk 2 pounds powdered sugar ¼ softened butter 1 package semi-sweet chocolate chips 1 package milk chocolate chips

Line a baking sheet with wax or parchment paper.

In a large bowl, combine condensed milk, sugar and butter, then refrigerate for 2 hours.

Once firm, spoon out the mixture and make it into small balls. Put a toothpick into each ball and place on the cookie sheet.

In a large bowl melt the chocolate chips in the microwave oven in 30 second increments, stirring until the chocolate is smooth and completely melted.

Dip the ball into the chocolate and return to the wax paper.

Chill for 30 minutes. Store the candy in airtight containers.

Chocolate Cream Candy

INGREDIENTS:

2 cups sugar 2/3 cups milk 1 tbsp butter 2 squares, Baker's semi-sweet chocolate 1 tsp vanilla

In a double boiler, melt the butter first and then add the sugar and milk. Heat to boiling point and then add the chocolate stirring constantly until the chocolate is melted.

Boil for 13 minutes. Remove from heat and add vanilla mixing until creamy.

Pour at once into a buttered 8x8 pan. Chill in refrigerator for 30 minutes and cut into squares.

Chocolate Covered Caramel Apples

INGREDIENTS:

6-8 large apples (preferably Granny Smith) Popsicle sticks 1 bag caramels 1 lb. milk chocolate (Merckens® preferably)

Wash and dry each apple, taking off the stem and sticking in a Popsicle stick.

Line a baking sheet with wax or parchment paper.

In a large double boiler, melt the caramels until smooth and slightly bubbly.

Take the apples and dip them into the caramel making sure they are completely covered. Place the caramel-covered apples onto the wax paper and let cool for 15 minutes.

Using another cookie tray (or reusing the first one), and place another sheet of wax paper or parchment paper on the tray.

In a large bowl melt the milk chocolate in the microwave in 30 second increments, stirring until the chocolate is smooth and completely melted.

Dip each caramel apple in the melted chocolate (you may need to spoon the chocolate onto the apple) and place the apples onto the clean wax or parchment paper. Chill in the refrigerator for ½ hour. Wrap each apple in plastic wrap and tie with a ribbon.

Chapter Two

SECTION 2

Sweet and Salty

Toffee-Peanut Clusters

INGREDIENTS:

2 pounds Milk Chocolate (Merckens® preferred) 1 pound Toffee-Covered Peanuts

Line a baking sheet with wax or parchment paper.

In a large bowl, melt the milk chocolate in the microwave oven in 30 second increments, stirring until the chocolate is smooth and completely melted. Add the toffee-covered peanuts and stir until all the peanuts are covered in the chocolate.

Using a spoon, scoop the chocolate-covered peanuts into large clusters and place on the wax paper. You can drizzle the left-over melted chocolate on top of the clusters.

Chill uncovered in the refrigerator for around ½ hour. Store the clusters in airtight containers.

Potato Haystacks

INGREDIENTS:

1 cup semi-sweet chocolate chips 1 cup butterscotch chips 1 cup shoestring potato sticks 1 cup salted peanuts

Line a baking sheet with wax or parchment paper and set aside.

In a large bowl, heat the chocolate and butterscotch chips in the microwave in 30 second increments, stirring until the chocolate is smooth and completely melted.

Add potato sticks and peanuts and stir until completed coated with chocolate. Drop by teaspoonful onto the cookie sheet. Chill for 30 minutes. Store the candy in airtight containers.

Macadamia Nut Clusters

INGREDIENTS:

2 pounds Milk Chocolate (Merckens® preferred) 1 pound whole roasted macadamia nuts

Line a baking sheet with wax or parchment paper.

In a large bowl melt the milk chocolate in the microwave oven in 30 second increments, stirring the chocolate until the chocolate is smooth and completely melted.

Pour the macadamia nuts into the melted chocolate and stir until all of the nuts are covered with the chocolate.

With a large spoon, scoop out the chocolate covered macadamia nuts placing them in clusters onto the wax paper. Keep scooping until all of the macadamia nuts are used. Drizzle left-over chocolate over the clusters.

Chill the cluster uncovered in the refrigerator for around 30 minutes. Store the clusters in airtight containers.

Rocky Road Bark

INGREDIENTS:

1 pound milk chocolate (Merckens chocolate preferred) 2 cups mini marshmallows 1 ½ cups unsalted whole almonds

In large bowl heat the milk chocolate in 30 second increments, stirring until the chocolate is smooth and completely melted. Add almonds and marshmallows and stir until they are complete coated by the chocolate.

Using a disposable aluminum cookie sheet pour the chocolate mixture onto the sheet and spread out using a fl at spatula covering the entire cookie sheet. Tap the bottom of the cookie sheet against the counter to smooth out the mixture and get rid of any air bubbles.

Refrigerate uncovered for one hour. Break bark apart and store in airtight containers.

Chocolate Covered Potato Chips

INGREDIENTS:

1 lb. milk chocolate (Merckens® preferred) 1 bag ruffled potato chips

Line a baking sheet with wax or parchment paper.

In a large bowl melt the milk chocolate in the microwave oven in 30 second increments stirring until chocolate is smooth and completely melted.

Separate out the larger potato chips first. Hold the potato chip at one end and dip into the chocolate, letting the excess chocolate drip back into the bowl. Place the chip on the wax paper. For smaller chips you can use a fork to dip, letting the excess chocolate run off the fork before placing on the wax paper.

You can also use spicy potato chips or flavored potato chips giving a little kick to your chocolate-covered potato chips.

Chill the potato chips for 30 minutes and store in airtight containers.

Crock Pot Chocolate Peanut Morsels

INGREDIENTS:

1 pkg. butterscotch morsels 1 pkg. milk chocolate morsels 4 oz. Baker's semi-sweet chocolate bars 16 oz. unsalted peanuts 16 oz. salted peanuts

Put all of the ingredients into the crock pot. Cook on low for 2 hours. Make sure the lid is on the crock pot for the entire cooking time.

Remove the lid after two hours and stir mixture.

Line a baking sheet with wax or parchment paper.

Drop the mixture by tablespoon onto the cookie sheet.

Chill for 30 minutes to 1 hour. Store the peanut morsels in an airtight container.

Chocolate Marshmallow Nut Clusters

INGREDIENTS:

1 can sweetened condensed milk 1 pkg. semi-sweet chocolate chips 1 ½ cups roasted peanuts 3 cups miniature marshmallows

Line a baking sheet with wax or parchment paper and set aside.

In large bowl heat the condensed milk and chocolate chips in the microwave oven in 30 second increments, stirring until the chocolate is smooth and completely melted.

Fold in peanuts and marshmallows until completely covered in the chocolate mixture.

Spoon mixture onto the wax paper, forming clusters.

Chill for 30 minutes. Store the clusters in airtight containers.

Pretzel Turtles

INGREDIENTS:

20 mini pretzels 20 chocolate-covered caramel candies (Milk Duds or Riesen candies are good) 20 pecan halves

Preheat oven to 300 degrees F.

Line a baking sheet with aluminum foil.

Put one caramel candy onto each pretzel. Bake for 4 minutes.

While candy is warm, press a pecan half onto each candy covered pretzel.

Chill for 30 minutes. Store the candy in an airtight container.

White Chocolate Crunch Mix

INGREDIENTS:

1 large box of Crispix cereal 1 package of white chocolate morsels 2 cups small pretzels 1 can of dry roasted peanuts 1 can of salted almonds

Line a baking sheet with wax or parchment paper.

In a large mixing bowl add all the dry ingredients and stir together.

In a medium-sized bowl, heat the white chocolate morsels in the microwave oven in 30 second increments, stirring until the chocolate is smooth and completely melted.

Pour the white chocolate over the dry mixture.

Stir to coat well.

Spread the mixture onto the cookie sheet and cool for 30 minutes in the refrigerator.

Break apart in chunks. Store the candy in an airtight container.

(Continues...)



Excerpted from How to Make Chocolates like an Expert by ADRIENNE ROTH Copyright © 2011 by Adrienne Roth. Excerpted by permission of AuthorHouse. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Contents

A Little Chocolate Education....................1
Section 1 — Popular Chocolates....................5
Section 2 — Sweet and Salty....................19
Section 3 — Fudge/Toffee/Nougat/Marshmallow....................37
Section 4 — Truffles....................51
Section 5 — Peanut Butter and Chocolate Candy....................67
Section 6 — Mousse/Pudding....................77
Section 7 — Chocolate Pastries....................89
Section 8 — Chocolate Cookies....................99
Section 9 — Chocolate Cakes and Pies....................111
Section 10 — Chocolate Frosting/Sauces....................127
Section 11 — Frozen Chocolate Treats....................143
Section 12 — Dinner Party/Special Occasion Chocolates....................151
Section 13 — Spicy and Savory Chocolates....................169
Section 14 — Holiday Chocolates....................179
Section 15 — Cold Chocolate Drinks/Shakes....................187
Section 16 — Hot Chocolate Drinks....................199
Section 17 — Chocolate Cocktails....................213
Section 18 — Vegan Chocolate Treats....................225
Section 19 — Chocolate Treats for Diabetics....................237
Section 20 — Party Recipe SuggestionsAnd Creative Chocolate Gifts....................245

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