Chocolates

Hadise – Milk Chocolate Girl (Extended)

Duration : 0:5:55

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Either it be milk chocolate cake or white chocolate creme brulee, tell me your favourite! A recipe or link would be great thanks!

Here is mine…Yummm

White Chocolate Raspberry Cheesecake Recipe

Oreo Cookie Crust:
•13 Oreo cookies or similar chocolate sandwich cookie, crushed fine
•1/4 cup melted butter

Cheesecake Filling:
•1 1/2 pounds cream cheese, room temperature (3 – 8 ounce pkgs)
•1 cup white sugar
•3 large eggs
•2 Tbsp unbleached white flour
•1 tsp almond extract
•2 tsp vanilla
•1/4 tsp salt
•3/4 cup white gourmet chocolate like Ghirardelli chocolate or Callebaut chocolate, melted with 2 Tbsp half-&-half
•3/4 cup raspberry preserves, seedless

Directions:
1.Preheat oven to 325 degrees F. Place pan of hot water in bottom of oven.
2.Prepare 9 inch springform pan with foil and spray as directed above.
3.Mix crust ingredients and pat on the bottom of prepared pan.
4.Using a high-speed mixer, beat cream cheese and sugar until creamy.
5.Add eggs and beat until fluffy, scraping sides of bowl a few times and mixing after.
6.Add flour, almond extract, vanilla and salt, beat again and scrape down sides.
7.With mixer on medium speed, add melted white chocolate. Beat on medium just until mixed and creamy.
8.Pour half the batter into pan on top of crust.
9.Carefully and evenly spoon half the raspberry preserves on top of the batter. Do not let any preserves touch the sides of the pan.
10.Gently pour the remaining batter on top, being careful not to disturb preserves.
11.Place small amounts of remaining preserves around the top of the cheesecake. Using a sharp paring knife, carefully cut through the preserves and into the cheesecake to produce a swirled design.
12.Bake at 325 degrees F for 60-70 minutes.
13.See above for further baking, cooling, serving and freezing instructions.
14.Serves 14

PLEASE READ THIS IT ISNT SO LONG. My favorite chocolate bars ar a canadian chocolate bar brand called jersey milk. It is made by neilson ( canadian company) but is owned by cadbury canada. It is the best chocolate bars ever even better than hersheys. i was just wondering if you can get jersey milk in new york or anywhere in the states in a store.

probably in dylans candy store they have every kind imaginable!!!!

its located at E 60th and 3rd

its the best candy store in the world!

In this first episode, we here at stupid inventions created a device to make Chocolate Milk a little easier to make!
Yum!

Duration : 0:1:45

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Dark Chocolate gives me migranes and i was wondering if you can use Milk Chocolate or White Chocolate, and if they still taste alright using white or milk chocolate?

I don’t like dark chocolate either. I’ve tried to like it because it is suppose to be good for your heart, but I just don’t enjoy the bitterness of it.

This chocolate mousse recipe is fabulous. It calls for semi-sweet chocolate. http://www.chocolate-addiction.com/Chocolate-Mousse-Recipe.html

This Valentine’s Day, Godiva Chocolatier will indulge chocolate lovers and design aficionados alike with the 2nd Annual Godiva Decadence Suite at the Bryant Park Hotel in NYC. Designed by Jonathan Adler and reinterpreted in chocolate by Larry Abel Designs, the suite boasts chocolate furnishings and accessories inspired by Adler’s signature pieces. Notorious style and design icon, Brooke Shields will be on hand to unveil the chocolate oasis.

Duration : 0:2:48

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My sister is having a range of milk chocolate objects on her wedding cake ie. planes, air traffic control towers, etc. and has been told by the lady who makes them she can only have them in milk / dark chocolate. Does anyone know of a way to paint / coat them in white chocolate or another edible substance (not icing) which will allow them to be coloured? She has asked and there is no way the lady will relent and make them out of white chocolate so this is the only way she can have the objects she wants. Any tips would be appreciated, thanks.

What someone else posted is true: white chocolate is not truly chocolate because it lacks chocolate liquor/cocoa butter, but there are many things you can purchase (including at your everyday grocery store) that are used both as dipping chocolate or in chocolate molds. When I refer to white chocolate below, please keep in mind that it is not true chocolate.

1) Bakers brand makes a white chocolate for baking, sold in the baker aisles at grocery stores. This chocolate is a little bit more sensitive to warmth than other options, so it may not be the best bet for molds.

2) Most grocery stores carry something called chocolate bark or confectioner’s chocolate, sold in bricks (often in the produce section) in both milk and white chocolate varieties. This type has a firmer/drier texture than the baking chocolate mentioned above, and usually works well for both dipping and molding.

3) Wilton Candy Melts (and other brands of candy disks used for making candy) work very well for both dipping and molding. These come in dark and light chocolate (actually have a cocoa butter content, so they are "real" chocolate), and various colors and white (these do not have cocoa butter.) If you put these in a plastic disposable cake decorating bag (or in a plastic freezer bag), then melt the disks in the microwave, you can snip of the end (or corner) of the bag to easily squeeze the chocolate into your molds or drizzle zigzigs or other accents onto already formed chocolates. (Note: Wilton also sells special candy colorings for tinting the Candy Melts, as well as candy flavorings. You’ll also find other candy flavoring options in stores that sell candy making tools.)

If this lady who was hired to make these chocolates (is she making the wedding cake?) doesn’t know about these options, she is not an expert (in my opinion). Perhaps she is a cake baker/decorator and doesn’t usually do candies, but as a cake decorating teacher and decorator for a catering company, this is product info I would consider to be widely available and would expect someone working in the industry (cakes, candies) to know. Even if she is not using molds and is forming these by hand or by cutting them to shape, these white chocolate products are widely available and would work in some way as outlined below.

White (or other colors) of the melted Candy Melts can be squeezed (as described above) or painted into parts of the candy molds, allowed to set, then filled in with other melted Candy Melts (or other chocolate, white or regular) to fill them up. Chill the molds then pop them out. Alternatively, you could mold the candies in whatever color/chocolate, pop them out of the molds, then paint or pipe the details on top in the preferred colors.

Of these options, I’d say Candy Melts are the easiest to use. They can be purchased at craft stores such as Michaels (Hobby Lobby stores sell another brand, I think it is Make N Mold) and some SuperWalmart stores stock them in their Cake Decorating section (part of the craft/fabric area). You/your sister could probably locate some of the shapes (airplanes, etc.) as candy molds online and attempt these at home yourself. (Included in Sources are links to the Wilton website, plus a link to options for airplane molds at Ebay and Sugarcraft, a company that sells cake and candy supplies. You’ll find other options searching "Airplane candy molds" on Yahoo or your preferred search engine.) It might take a few trial runs to get the appearance/quality up to par, but at least you’d get what you wanted. Or simply tell this lady about these options.

Good luck!
~Maria

I want to take some dark chocolate and turn it into milk chocolate, mostly for fun, anyone who can tell me how?

Sure. Melt the dark chocolate in a double boiler or microwave. Then put it in a pan with some whole milk or half and half. Stir and cook until it is smooth. Then shape it and put it in the fridge to harden. Voila, you have milk chocolate.

Cigarettes & Chocolate Milk -Rufus Wainwright- (Official video)

Duration : 0:3:56

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I have 24 oz. fresh strawberries, 3 -12 oz. pkgs. milk chocolate chips… looking for a "WOW" recipe using these two ingredients,
I am on a budget, and we have a small town supermarket, so ingredients easily accessible to us "budget shoppers" would be great!
Hope you can help!

Strawberry Chocolate Mousse

INGREDIENTS
1 cup chocolate cookie crumbs
3 tablespoons butter, melted
2 pints fresh strawberries, halved
2 cups semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups heavy whipping cream
1 tablespoon white sugar

DIRECTIONS
In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9 inch springform pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
While chocolate cools, in a large mixer bowl, beat 1 1/2 c of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about the chocolate mixture. Cover and refrigerate for 4 to 24 hours.
Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1 c cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.