Chocolates

Just trying to find a compromise as my friend likes white chocolate but I’m more of a fan of milk chocolate

ECHO has milk and white.

the one you give it to someone as a gift.

yes they do either in their seasonal isle or regular candy

but i recently came to new york and live in queens,here i don;t know any stores where i could purchase items for preparing cakes,sweets,deserts etc, i want to know where i could get my ingredients like icing sugar,cooking chocolate and various other items to prepare my sweets,please help me out to find wholesale stores.

your normal grocery store shd have these simple things. Check your neartest grocery store.

I want to buy a little chocolate gift goodies sort of thing that i can customise with words. I want to buy it for 9 friends but most places like (M&M’s) will only let you buy if its over like…. 200 or something. I also want it to be like small and under $5 . PLEASE help me because I need to order before school starts (August 24th)!

M&Ms.com….?

When I gooled chocolate mousse, I got 9,800,000 results. Belgian chocolate mousse got 144,000 results when googled.

The history of chocolate mousse is unknown (according to this website):
http://www.france-property-and-information.com/chocolate-mousse-au-chocolat.htm

Here is a link to one of the thousands and thousands of Belgian chocolate mousse recipes that I found:
http://www.graphics.cornell.edu/~eric/Recipes/mousse.html

We have a chocolate themed wedding so we’re trying to stick with that, but we’re probably going to end up with something different. We were going to give them chocolate mint baileys (liquor) until we remembered that one of the groomsmen doesn’t drink. Any other chocolate ideas that men would like?

Thanks

How about a gourmet chocolate of the month membership? http://www.chocolatemonthclub.com/index.htm

Hello friends.. I was thinking to make chocolates for my family and friends at home. Chocolates are my favorite too. I wanted some help from you all for making it at home itself.

cocoa is for flavouring and drinking but to make chocolates you will need molding chocolate available in craft stores like Michaels or in Bulk Barn or cake decorating supplies. The chocolate has cocoa butter and fats and is sweeter.

He likes chocolate, which is edible and consumable, and he didn’t like or didn’t need the other material stuff, which would only take up room in his closet or his shelf.

It would help to know what kind of stuff he returned.

Hey everyone! I was wondering what is the best recipe for chocolate truffles? There’s just so many out there that I’m confused! For instance, some use double cream, some don’t, some use butter, others don’t, some use egg yolk others don’t etc. I’m just so confused! Thanks

Use heavy cream, butter.. but unsalted, and no eggs. This is the recipe i use:

10 ounces bittersweet chocolate, chopped fine AND
8 ounces semisweet or bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy.. you could also use coffee/mint extract/amarato
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.