The ultimate CHOCOLATE thread

We know it, We love it. It's the undeniable source of all happiness (you know Serotonin level) - Chocolate!!!

There are many different kinds of chocolate: dark chocolate, white chocolate, milk chocolate, bittersweet chocolate, cacao powder ...
It can include many different things like, nuts, raisins, fruits, creams ...
And it comes in many different sizes, from tiny winy pieces to kg-heavy big bars.

All in all is chocolate awesome and it deserves it's own thread. :D

Share your recipes which contain chocolate (the more the merrier), learn how to make your own chocolate, talk about chocolate in general and much more.

Converters:
Mass Conversion (http://online.unitconverterpro.com/common-conversion/convert-alpha/mass.html) (ounces, pound, kg etc.)
Volume Conversion (http://online.unitconverterpro.com/unit-conversion/convert-alpha/volume.html) (liter etc.)
Temperatur Conversion (http://online.unitconverterpro.com/unit-conversion/convert-alpha/temperature.html) (Fahrenheit, Celcius)

Oh you should have seen my rection when I saw this thread. Chocolate = :love:

I have two recipies involving chocolate. One for Chocolate Chip Banana Bread, and the other for Chocolate Chip Cookies, with or without Oatmeal. Both are from an old cookbook of my mom's, (and by old I mean it still refers to the microwace as "your revolutionary new kitchen helper") so the recipies aren't with all the low-everything trends, but they're super delicious, if anyone wants them.

What is that for a question? Post them ASAP!!! :drool:

Well I have the bread one memorized, but the cookies I'll have to get later.

Chocolate Chip Banana Bread:

2 medium bananas (perferrably ones that are rather old and mushy)
1 cup sugar
1 stick butter (I believe that's 8oz, 1/2 cup)
1/4 cup milk (any type, but I think 2% is best)
1 tsp vanilla
2 eggs
2 cups flour
1 tsp soda
1/2 tsp salt

Preheat the oven to 350. Combine the first 6 ingredients in the mixer first. (I find it works best to start with the butter and subar, then add the mashed banans, then the eggs, vanilla, and milk, but you can do it in any order.) Once those are well mixed, add the four, soda, and salt slowly, to prevent flour poofs. (I've also been taught to put the soda and salt into the same measuring container as the flour, and mix them in with it before adding them, to prevent icky clumps.) Once the flour, soda, and salt are completely mixed in, add the chocolate chips. Do not put the chocolate chips into the mixer! Mix them in by hand. You can put in as many as you like, but I usually find that about 2 large handfulls work best. Then pour it all into greased bread pan. I always use the wrapper from the butter to grease the pan, if dog hasn't stolen it, that is. Cook for 45-60 minutes. My oven is really powerful, so it can cook it completely in about 45-48 minuites, but our old oven it took an hour, sometimes more. It also depends on gas, electric, etc., how long it takes. Enjoy!!!

:love: *



* I'll post recipes later. Just busy with being happy right now.

Don't let the name fool you. These scones have a consistency somewhere between a cake and a brownie. :drool:

Double Chocolate Scones

2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (quality counts - so use the best)
1/3 cup packed brown sugar
2 tsp. baking powder
1/8 tsp. salt
3/4 tsp. baking soda
1/2 cup butter, slightly softened
1 egg yolk, beaten
1 8-oz plain or vanilla nonfat yogurt
1/2 cup miniature semisweet chocolate pieces

Powdered Sugar Glaze:
1/2 cup sifted powdered sugar
1 Tbsp. melted butter
1 tsp. milk
1 tsp. vanilla

1. Stir together flour, cocoa powder, brown sugar, baking powder, salt, and baking soda in a large bowl. Cut in butter with a pastry blender (or 2 knives) until mixture resembles coarse crumbs. Make a well in the center.

2. Combine egg yolk and yogurt: add to dry ingredients. Add chocolate pieces. Stir mixture until moistened.

3. On a lightly floured surface, gently knead dough 10-12 strokes or until dough is nearly smooth. Roll or pat dough into an 8-1/2 inch circle; cut into 10 wedges. Place wedges 1 inch apart on an ungreased baking sheet.

4. Bake in a 350 F oven about 18 minutes. Remove from baking sheet; cool on wire rack for 10 minutes. Drizzle with Powdered Sugar Glaze. If desired, dust tops with additional powdered sugar. Serve warm.

Makes 10

To reheat in microwave: HIGH for 10 seconds.

Best with a glass of ice cold milk. I have friends who make these and hide them from their family. :evil:

:drool:

To do chocolate fondue without being duped into buying one of those sets, you can just stick a pot in a bigger pot with boiling water. There's your double boiler effect. It's a good thing anything can be dipped into chocolate.

...I'm practically drooling here! Those recipes look so delicious!

And now I really want a chocolate fondue. I've been having a massive chocolate craving today (I just went and bought myself a couple of bars of Golden Alps milk chocolate - they taste like Christmas chocolate!) and this thread isn't helping! Now I need strawberries dipped in chocolate...

I'll post my recipe for chocolate truffles later, I'll have to dig it up. My mother and I make a few batches every Christmas, and it's gotten to the point where people call dibs on certain flavours because they're SO GOOD. I'm not bragging here - it's all in the recipe. I dunno where my mum found it, but no matter how badly we screw it up, the truffles taste amazing. Dark chocolate banana flavoured ones... *drool*. And raspberry liqueur. Oooh man.

Okay first let me say :drool: :drool:

I started thinking about this thread and then I had to go get some chocolate :rolleyes:

Okay one of my favorite chocolate treats is made around the holidays. I take Chow Main noodles and them into a bowl full of melted chocolate and Peanut Butter chips. Then when they are all covered I spoon out chunks onto wax paper and let them dry. They can be stored in a plastic container in the fridge and they are oh so yummy :drool:

This is the richest, gooiest, chocolatey-est thing I have ever tasted! :drool:
Plus, it's great for people (like me) who are gluten-intolerant! :D

Flourless Bittersweet Chocolate Cake

9 oz bittersweet chocolate, chopped
½ cup unsalted butter
²/³ cup plus 2 tablespoons superfine or regular granulated sugar
1 tablespoon plus 2 teaspoons unsweetened cocoa powder
Large pinch of salt
5 large eggs, separated
2½ teaspoons vanilla extract
¼ teaspoon cream of tartar

Heat oven to 350F. Lightly butter a 9-inch springform pan. Melt chocolate and butter in a saucepan over low heat. Remove from heat; whisk until smooth. Let cool until tepid. In a bowl, whisk sugar, cocoa, and salt until blended.

In a large bowl, whisk egg yolks and sugar mixture for 1 to 2 minutes, until combined and very slightly thickened. Whisk in vanilla. Blend in chocolate mixture until smooth.

In a large bowl, with electric mixer, beat egg white until they begin to mound. Add cream of tartar; continue to beat until stiif, yet billowy, peaks form when beaters are lifted. Stir 2 or 3 large spoonfuls into chocolate mixture to loosen; fold in remaining whites gently but thoroughly.

Spoon batter evenly into prepared pan. Bake 35 to 40 minutes, or until just set. The baked cake will puff and crack in spots. Cool cake completely in pan on wire rack (it will sink and collapse at the cracks). Remove side of pan, then, if desired, sift cocoa powder and/or confectioner's sugar over top of cake.
Store in an airtight container up to 2 days.

Like most wheat-free things, it doesn't keep for long, so it's a good excuse to eat it all quickly! :lol: :D

For those who don't know me, my avatar pic is of a tea set I made out of white chocolate!
I used a candy mold to make the pot & cups, then painted them w/ edible paints made from luster dust. The cups are filled with raspberry truffle filling & topped with raspberries or almonds.
The tiny cakes are my own invention of Boing! cakes, which is a super-rich, super-sick, super-huge version of petit-fors, in this case chocolate cake filled w/ raspberry jelly, raspberry truffle, topped with thinned out chocolate fondant.
Hungry?

chocolate cake filled w/ raspberry jelly, raspberry truffle, topped with thinned out chocolate fondant.
:drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool:

That's awesome, coffeeandtv! Slightly hungry, yep. :drool:

Coffeeandtv, that is AMAZING! I'm guessing you do that professionally? Have you ever competed or sold your stuff or anything like that? You could be pulling in a pile! :eyebrows:

I made my mom this cake for her birthday. Chocolate is her most favorite, so I made a triple chocolate cake, with chocolate frosting, and her favoriet chocolate treat (sixlets) sprinkled on top! :rotfl:

http://i217.photobucket.com/albums/cc221/Mac_attack_is_back/th_puppiesandartwork003.jpg (http://i217.photobucket.com/albums/cc221/Mac_attack_is_back/puppiesandartwork003.jpg)

It was quite the adventure, my bundt cakes don't usually stay in one piece so I'm proud of this one! (It got a little messy though!)

How did I just find this thread??? I love that recipe too :drool:

I wonder, has anyone tried to make their own truffles? I tried once but it was so hard...

Mac Attack-that looks great! I love sixlets!

Tonks: I use this recipe both when I make truffles & also for a ganache-filled cake. It is easy, wonderful, and I get raves everytime!

10 oz semi-sweet chocolate chips (try 12 oz id using white cocolate)
1/3 cup heavy whipping cream

1. heat cream in heavy-bottomed sauce pan/candy pan on low heat, stirring constantly to prevent burning on bottom
2. when cream is hot enough to melt chocolate (I generally throw in one or two chips to see if it melts), remove from heat & stir in (or whisk if you have one) chocolate until completely melted
3. pour mixture into a pie plate & refrigerate until firm but workable, about 2 hrs.
4. Roll mixture into balls and roll in any variety of coatings, then place into candy cups (I find mini-muffin cups are perfect & come in a variety of colours & themes)
5. Truffles will spoil. If not serving that day, keep in refrigerater. Take truffles out at least 2 hrs before serving so they will be nice & soft!

Flavouring tip: any extract or non-water based flavour may be added before mixture is put in fridge to set. Start with 1 tsp, all flavourings intensify immensly over time!

Coating ideas: you can use virtually anything to roll the balls in-jimmies, sanding sugar, cocoa, those fine-powedered coffee mixes like International Coffees, instant cocoa mixes, mini-chocolate chips-I love going to the store & getting creative!

Let me know if you have any questions!

I want to try out the Chocolate-Banana-Bread recipe but they always throw away the old bananas here. How bad is that? :no:

I added a converter in the opening post. As not all people use American units.

I added a converter in the opening post. As not all people use American units.

Cool! I'll have to bookmark that-a lot of my cake decorating books are written in British! :D

My mom make THE BEST peperment torte ever (no trying to brag but it is TRUE) It's three layers of chocolate cake with peperment filling in between them with a chocolate icing-type-thing drizzled on the top. I'll put it on here if you people want.

YES!!!! Did you really think we wouldn't want it?? :lol: But seriously, it sounds amazing!!! And this coming from soneone who's not all that big a fan of peppermint.

I found this in the Hershey's Chocolate Lover's Cookbook. There is a TON of great stuff in here.

Cake
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup of Hershey Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup of vegetable oil
2 teaspoons of vanilla extract
1 cup of boiling water
peppermint filling (don't worry the recipe is below)
Cocoa Glaze (ditto)

1.) Heat oven to 350 degrees Fahrenheit. Grease and flour 3 9-inch round baking pans. In a large mixer bowl stir together dry ingredients

2.) Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin) Divide batter among prepared pans.

3.) Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely

4.) Spread peppermint filling between layers, reserving 1/2 cup for garnish. spread cocoa glaze over top of torte. Refrigerate. Before serving Garnish with reserved filling.

Peppermint filling

1 1/2 cups of cold whipping cream
1/2 cup of powdered sugar
2/3 cup of finely crushed hard candy or 1/2 teaspoon of peppermint extract (my mom always uses hard candy. Also if you crush the candy yourself it is a good idea to put them in a bag and crush them with a hammer. No joke)
3/4 cup of vanilla extract
several drops of red food color

1.) In small mixer bowl, beat whipping cream, powdered sugar until stiff. Fold in peppermint candy, vanilla, and red food color until evenly blended

Cocoa Glaze

2 tablespoons of butter or margarine
2 tablespoons of Hershey Coco
2 tablespoons of water
1 cup of powdered sugar
1/2 teaspoon of vanilla extract
In a small saucepan over low heat melt butter; add cocoa and water, stirring constantly until slightly thickened. Remove from heat; gradually add powdered sugar and vanilla beating with wire whisk until smooth and of spreading consistency. Add additional water 1/2 teaspoon at a time if needed.
About 1/2 cup glaze (or enough for you to spread over the cake evenly.)

I've gotta get myself that book!!! :drool: :love:

I am anxiously anticipating LilyDreamsOn's truffle recipe........!

I found this in the Hershey's Chocolate Lover's Cookbook. There is a TON of great stuff in here.


I have this book, too! It is awesome! I will have to try that cake since you recommend! Have you tried the Cocoa Kiss Cookies? People rave everytime I make them! You make the chocolate cookie dough & roll a ball of it around a Hershey's Kiss & bake! They are the best ever straight from the oven*! They are good cool, too, of course!

*Disclaimer: "straight from the oven" does not literally mean so....don't go burning your mouths & blaming me.........:lol:

Extra special note: Hershey's came out w/ a Special Dark unsweetened cocoa! It is soooooooooooo good-I have been using it in place of the regular cocoa in cakes, cookies, and buttercream to great chocolatey success! I like it even better than the expensive cocoas I'd been using for cake customers & it's half the price!

I have tried the kisses in cookies recipe. I always do it when no one else is around so all the cookies are MINE!

Here is a bar that I learned how to make from my Mom .

Chocolate Chip Spice Bars

Ingredients

1/2 c. Butter or Shortening
1/2 c. white granulated Sugar
1/4 c. Brown Sugar
1 Egg
1 tsp. Vanilla
1 c. AP Flour
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 c. Chopped Nuts (you can use Walnuts or Pecans or your favorite.)
1 16 Oz. Package of Chocolate Chips (Again your Favorites.)

Equipment

1 13"X9" baking pan
1 set measuring cups
1 set measuring spoons
1 Electric mixer and large mixing bowl
1 large bowl
1 flour sifter
1 rubber spatula
1 Wooden Spoon

Method

Using Mixer cream Butter until soft . Add the Sugars , Egg, and Vanilla and beat until light and fluffy .
Sift together in the large bowl the Flour ,Baking Soda,Salt ,Cinnamon and Nutmeg .
Add flour mix to the Mixer & blend in .Then remove the bowl from Mixer scrape off the beaters with Spatula.
Then using the Wooden Spoon stir into the mixture the Chocolate Chips & the Nuts .
Spread the dough in the 13" X 9" pan in a thin layer to cover the whole pan .
Bake in a 375 F. oven for 13-15 minutes or until the bar turns golden brown .
Cut into single serving size bars and enjoy.

Happy Eating

twins:p

:lol: Thanks for the poll to the staff!

I tried out the Chocolate Chip Banana Bread (http://www.cosforums.com/showpost.php?p=4807855&postcount=4) and most everyone said that it tastes really good. The bananas give it a special touch. :)

Dose anybody have a recipe for chocolate fudge suckers?

I tried out the Chocolate Chip Banana Bread (http://www.cosforums.com/showpost.php?p=4807855&postcount=4) and most everyone said that it tastes really good. The bananas give it a special touch. :)
I'm glad!! We made some for a bakesale this weekend, and it sold really fast, which always makes me happy.

I love the chocolate chip banana bread recipe. I tried it this afternoon. It was tasty. There isn't any left.

I usually end up eating a ton of the batter before it even makes it into the baking pan. Quite delicious.

Ooooooo.... I have a recipe for "Mississippi Mud". It is a chocolate casserole/pie type dish with pecan crust, thick dark chocolate, pudding, cream cheese and whipped cream. My mother has to make an entire tray just for me at Thanksgiving and Christmas. I'll dig up the recipe if anyone wants it. I must warn you though, it can push you right over the edge into immobility after a big holiday meal!

I usually end up eating a ton of the batter before it even makes it into the baking pan. Quite delicious.

oh at my house we have never actually cooked our chocolate chip cookie dough. It all gets eaten.

oh at my house we have never actually cooked our chocolate chip cookie dough. It all gets eaten.

:rotfl: I usually have to double a batch of chocolate chip cookie dough, so that after everyone's stolen spoonfuls of the dough, I still have enough to cook with. ;)

It might be kinda gross, but my little sister loves to eat pumpkin chocolate chip cookie dough...it's raw pumpkin in there, and doesn't taste too great to me, but she loves it. :lol: Of course, this is the same girl who can sip red wine vinegar as a snack, so it doesn't really surprise me. :rotfl:

By the way, has anyone tried the new hershey cheescake kisses yet? They are kinda weird at first, but kinda good. :) Strange thing, I ate one and took a bite of a banana right after: delicious! :D Cheesecake kisses and bananas, who knew?!? :rotfl:

I've tried the cheesecake kisses and I think there okay. Not exactly for me, but the did taste okay.

I'm not a big fan of Hershey's chocolate. I prefer Cadbury's. :) :drool:

There are neither of those here. :shrug:
But someone sent me Hershey's from the USA and I have to say that our chocolate tastes different. Hershey's tastes like self made chocolate we do here at home from time to time.

How did I miss this thread! :wow:

Here for your pleasure is my very special Chocolate Brownie Gateaux recipe!

For the cake:
450g of milk chocolate :D
225g of butter/margerine
225g of light muscavado sugar
75g of self-raising flour
3 eggs

For the filling:
150ml of double cream
100g of milk chocolate :D (broken up)

Cake:
1. Preheat oven to Gas 5/190.C/375.F (less for a pressure cooker).
2. Grease two round sandwich tins.
3. Chop 100g of chocolate.
4. Break up the other 350g and melt in a bowl with the butter/margerine.
5. Beat the eggs & sugar. Stir in the melted chocolate mixture. Sieve in the flour. Add the chopped chocolate.
6. Divide into the tins and bake for 30mins.

Filling:
1. Pour the cream into a bowl and add the chocolate.
2. Heat it until the chocolate melts.
3. Let it cool, then whisk it until stiff enough to sandwich the cake together.
4. Sandwich the cake together ;)

Enjoy!

Clue: V E

Oh lord this thread is just too much! :drool:

coffeandtv, I wouldn't be surprised if I ever see you in the Food Channel! The tea set in your avatar looks amazing! And I'll definitely try your truffle recipe and that's saying something since I barely set foot in the kitchen unless you count making very, very easy dishes.

Ooooooo.... I have a recipe for "Mississippi Mud". It is a chocolate casserole/pie type dish with pecan crust, thick dark chocolate, pudding, cream cheese and whipped cream. My mother has to make an entire tray just for me at Thanksgiving and Christmas. I'll dig up the recipe if anyone wants it. I must warn you though, it can push you right over the edge into immobility after a big holiday meal!

:drool: :drool:

*demands the recipe*

I didn't even like chocolate when I was a child. But I outgrew that weird stage in my life ... thank goodness. I also didn't like cake. What an embarrassment I must have been to my family. :lol:

I voted for "other" because there was no category for chocolate with nuts. I definitely prefer almonds or hazelnuts or, in a pinch, peanuts. Chocolate and banannas. Yum. Did you know that Disney World no longer sells chocolate covered frozen banannas? At least they didn't last December.

The best chocolate comes from Austria. My old boss is Austrian and when he went to visit his family every year, he brought back chocolate for the whole office. It didn't last long.

And I love chocolate covered potato chips. Heavenly.

I didn't know Disney World sold chocolate covered bananas, and I've never had chocolate covered potato chips, but maybe I'll have to try them both. :D I had a fondue party with friends months ago--both cheese and chocolate--and discovered chocolate covered cinnamon bears. Yum!

I love this time of year because the stores start selling chocolate covered cherry cordials (the kind with the liquid filling, not the cream). I found some dark chocolate covered ones the other day and ate the whole box without guilt (well, maybe just a little guilt)!

I'm not a huge fan of Hershey's chocolate myself... especially the milk chocolate. It has a rather waxy taste to it :p... I'm more of a dark chocolate person myself ;) :love:. It has the kind of chocolate flavor and texture that I really like.

My favorite chocolate related recipe is one that one of my relatives uses for chocolate chip cookies -- they turn out chewy and delicious every time :D!

This Christmas I'm making chocolate truffles, with different ganache flavours :drool:

what about hot chocolate?
i am an addict. yumm.
i also love chocolate w/ caramel. melted.
mmmmmmm
and chocolate ice cream. and chocolate cake. an chocolate w/ toffee.

I love white chocolate!!! I love milk chocolate too! I hate dark chocolate although I will eat it someways (like when it's not by itself). But white chocolate is definitely the best!

Some things, however were not meant to be chocolate, In other words they taste awful. Some that come to mind are: Candy Canes, Lip gloss, and Suckers.

Since I got a chocolate fountain for Christmas I kind of like eating fruits a bit. :D

But I'm still trying to find the best chocolate fondue recipe to dip my fruits into. So far dark chocolate with whipped cream works quite good.

Since I got a chocolate fountain for Christmas I kind of like eating fruits a bit. :D

But I'm still trying to find the best chocolate fondue recipe to dip my fruits into. So far dark chocolate with whipped cream works quite good.
:drool: :p :drool: :whistle:


EDIT: OK, I should really say something more than that. I think adding oil to the chocolate is supposed to help keep it melted :drool:

Since I got a chocolate fountain for Christmas I kind of like eating fruits a bit. :D

But I'm still trying to find the best chocolate fondue recipe to dip my fruits into. So far dark chocolate with whipped cream works quite good.
*is jealous* That sounds amazing!!!! :drool:

For those who don't know me, my avatar pic is of a tea set I made out of white chocolate!
I used a candy mold to make the pot & cups, then painted them w/ edible paints made from luster dust. The cups are filled with raspberry truffle filling & topped with raspberries or almonds.
The tiny cakes are my own invention of Boing! cakes, which is a super-rich, super-sick, super-huge version of petit-fors, in this case chocolate cake filled w/ raspberry jelly, raspberry truffle, topped with thinned out chocolate fondant.
Hungry?

OMG YES I'M HUNGRY! *sneaks off with some of the cake* What? *looks up innocently*

*Puts on Food-Critic glasses* Did you know that White Chocolate isn't Chocolate at all? It contains no coco solids, and no coco butter.

...Sorry, had to say that...

Anyway, my favorite type of chocolate is dark. Me loves dark chocolate truffles...

Right...*hands Lizzy a dark chocolate truffle* I don't fancy dark chocolate much because it's bitter...but it is nice with mint (my all time favorite flavor)

OH. . . MY . . . GOSH . . . CHOCOLATE!!! I love it I love it I love it! :love: Milk chocolate is my favorite, definitely. Chocolate makes the world go round. I love Hershey's chocolate, but Dove is so creamy. :drool: Oh man I'm making my mouth water.

Dove is a little heaty for me. But I am an all-time fan of FROZEN chocolate. You put a bar of Dove or hershy or cadbury's in the freezer and you try the ending result. It is especially good on a hot day. You don't want something heaty, but then, you've got a craving for chocolate. So frozen chocolate works. :D

This looks like a very reasonable way to approach a heated day!

Ah that spot of drool isn't on the table. I have really got to stop looking at pictures of Draco Malfoy then coming to this thread. Ah off darn spot! Anyways dose anybody have a recipe for some really good chocolate frosting? I cannot find any.

My mom made this the other night out of one of her books. ITS SOO GOOD!
I thought it sounded weird too...but omg its so good! Its not as sweet as it sounds either...just really good!
You are missing out on something in life if you dont try it

Frozen Chocolate Peanut Butter Pie

Prep Time: 10 minutes plus freezing

30 graham crackers
6 tablespoons butter or margarine, melted
1/3 cup hot fudge dessert topping/or nesquick chocolate for milk, heated to soften
1 cup peanut butter (crunchy)
1 cup cold milk
1 package (4 serving size) JELLO chocolate flavour instant pudding and pie filling
1 tub (8 ounces) cool whip topping, thawed

Crush crackers in zipper style bag with rolling pin/food processor.(or just use pre-made graham cracker crumbs) Mix cracker crumbs and melted butter. Press unto bottom and up side of 9 inch pie plate; chill. When slightly firm carefully spread fudge topping over crust.

Beat peanut butter and milk in large bowl with wire whisk until blended. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in 1/2 tub whipped topping. Spoon onto crust. Spread remaining whipped topping over top.

Freeze for 4 hours. Makes 8 servings(or however big you cut the slices :p )

and remember......IT MAY CONTAIN PEANUTS! :lol:

Anyways dose anybody have a recipe for some really good chocolate frosting? I cannot find any.
Try this for great cake toppings and also for fillings:

8 ounces of Icing Sugar (sifted)
2 ounces of butter/margarine
1 ounce of cocoa powder

Mix together and add a tiny bit of warm water, just a few drops at a time, and beat the mixture until it goes fluffy.

This makes enough for a medium sandwich cake for topping and filling :)

Lol...frozen stuff rules, yeah?

Aww , i love chocolate ! But im on a diet now so im only allowed to eat chocolate with 70 % or more cocoa :/

Aww , i love chocolate ! But im on a diet now so im only allowed to eat chocolate with 70 % or more cocoa :/

Aw shucks, who put you on a diet? If you're a teen or kid...you shouldn't be on a diet...

I decided to diet myself cause my blood sugar is very low , and by the way i turn 18 on friday..so yeah im still a teen

These are making me so hungry
chocolate fountain time

Aww , i love chocolate ! But im on a diet now so im only allowed to eat chocolate with 70 % or more cocoa :/

OMG poor u :upset:

Aww , i love chocolate ! But im on a diet now so im only allowed to eat chocolate with 70 % or more cocoa :/

Ahh poor u :upset:

Me and my sister made chocolate brownies today, I can't wait till they're ready to eat

Me and my sister made chocolate brownies today, I can't wait till they're ready to eat
I think I could eat them at any time - before baking, during baking, immediately after baking :D mmm, warm brownies... :drool:

They came out a bit funny actually, kinda soggy, still nice but not really brownies

I make Krispie Cakes with Mars Bars- the nougat and caramel make very chewy cakes and they are fantastic!

I made them with caramels once, didn't really work but it did taste nice

I also put extra milk in the chocolate...

Not sure how good that is for the chocolate but it tasted ok...

I am eating Green and Black's Ginger chocolate now...so yummy

How to Make the Best Hot Chocolate:

You don't have to use 100% milk to get great hot chocolate. Here's my technique, which has won acclaim from friends, family and work colleagues:

- Add the required amount of powder to a mug
- Pour in a small amount of milk and stir it rapidly until the powder is well mixed and starts to dissolve
- Add hot water slowly and stir constantly
- Keep stiring till all powder is dissolved.
- Drink immediately :relax:

Enjoy! :)

That's pretty close to how I make mine Sho.

A new sweet shop has opened here. It sells sweets from different parts of *** world, mainly America and Japan but other places too. So far I tried Pokey from Japan (which are nice, very moreish) and Hershey's Kisses (which I was less impressed with, they left a funny taste in my mouth and had a similar texture to cheap chocolate. Certainly doesn't match up to British chocolate). I was wondering what people's favourites are so I could look out for them.

I've never had Hershey Kisses, but I am a huge fan of their peanut butter cups

I've heard they're good, but then again I heard that Hershey's Kisses were nice and I wasn't impressed.

The peanut butter cups are the only ones I really like- I've tried their Nutrageous, and some other sweets I forget the name of, they were like smarties except with peanut butter instead of chocolate inside. I wasn't really fond of them...
I think that because the chocolate isn't as sweet as chocolate made here, it tastes a lot different, and I think that the peanut butter inside the cups makes up for that

If they have any Aussie chocolate in that sweet shop, look out for Tim Tams, Cadburys or Whittakers! :)

If they have any Aussie chocolate in that sweet shop, look out for Tim Tams, Cadburys or Whittakers! :)

I have tried Tim Tams before (and yes they do have them) and Cadbury's is British anyway (in fact the original and main Cadbury factory is near where I live). I will look out for Whittakers though :)

Reece's Pieces! That's what those smarties style things are called
I don't recommend them though

What are Tim Tams like?

lol, I won't then!

Timtams are quite similar to Penguins, I didn't think they were particularly special

I have tried Tim Tams before (and yes they do have them) and Cadbury's is British anyway (in fact the original and main Cadbury factory is near where I live). I will look out for Whittakers though :)

Shows how much I know about chocolate :yuhup:

http://4.bp.blogspot.com/_UIXOn06Pz70/R7y7TKu52GI/AAAAAAAAB7I/ZGlBHZZO9xc/s800/Chocolate+Cheesecake.jpg

:drool: :drool: :drool:

oh! I WANT :drool:

This thread brightened my day. Im baking everything on here and im a guy

I'm too late for the poll, but I have a preference for dark chocolate.

Sometimes I cook in my dreams and then try to make the food in real life and it rarely turns out as good as these:

http://pics.livejournal.com/nartyteek/pic/00006792

Chocolate fudge, strawberry, plaintain, Jamaican All-spice, vanilla bean, coffee and cinnamon scones. There's about a dozen other things in there but that's the gist. Horrible pic, but I swear they taste insane. In my dream the chocolate was in chunks, but I had to make fudge since it's so hot here that they melted right on the shelf. In the dream I also played guitar naked during a terrible thunder storm. Just a digest of my day, really.

My absolute favorite chocolate candy is Toblerone milk chocolate from Switzerland. It comes in an elongated triangular box so it's pretty easy to spot. Ghirardelli chocolate comes a close second. YUM!

I'm not a huge fan of Hershey's chocolate, either, but here is a Hershey's recipe that is just wonderful.

Hot Fudge Pudding Cake

1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter, melted
1 1/2 teaspoons vanilla extract
1/2 light brown sugar, packed
1 1/4 cups hot water
Whipped cream

Heat oven to 350 degrees F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla. Beat until smooth.

Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa. Sprinkle dry mixture over batter. Pour hot water over the top. DO NOT STIR!

Bake 35 - 40 minutes or until the center is almost set. Remove from the oven. Let stand 15 minutes. Serve in dessert bowls, spooning sauce from bottom of pan over top. Garnish with whipped cream.

Eat yourself into a chocolate-induced coma.

The recipe says that it makes about 8 servings, but I think that 4 servings is more accurate. I usually double this recipe when I have company. :)

A nice malted milk balls recipe that I just found that I wanted to share:

link to it (http://www.yummly.com/recipe/Homemade-Whopper-Candy-_-Malted-Recipezaar)

Credit goes out to Claire#3 for making this originally.

I'm glad I found this, since the only other thing I found was a healthy candy site that charged $22 for malted milk balls :wow:. That's just crazy...

I want to try out the Chocolate-Banana-Bread recipe but they always throw away the old bananas here. How bad is that? :no:

I added a converter in the opening post. As not all people use American units.

You don't have to wait til the bananas are over-ripe to bake with them. It's just that you can use over-ripe bananas in baking. You can also use soured milk to bake with. Our ancestors had loads of recipes for foods that were less than perfect, or were "spoiled" in one way or another. What do you think yoghurt and cheese are made of? - soured milk! French toast as well as bread pudding were originally ways to use stale bread.

Anyhow, I wanted to add a recipe to this section:
Chocolate "halvah"
ingredients:
Tehina
cocoa powder
coconut
honey, mollasses, maple syrup, or carob syrup

After stirring it up, pour some tehina into a cup or bowl according to the amount desired. (If your tehina is down to the solids in the bottom of the jar, that's best, but the more liquid tehina is okay too.) Add the liquid sweetener of your choice (I usually use honey) in a proportion of approximately 1/4 the volume of the tehina. Beat well. (you can use a fork) Add as much cocoa powder and/or grated coconut as necessary to stiffen the mixture so that it is malleable but not sticky. Shape into balls about 1/2 inch in diameter or whatever shape you prefer. At this point you can roll the candies in Grated coconut or sesame seeds if you feel they need it. Refrigerate for a couple of hours or until needed.

This may be the saddest news story since, well, judge for yourself:

Nearly 20,000 pounds of chocolate lost in Pa. fire


An official says a fire at a candy factory in southwestern Pennsylvania destroyed nearly 20,000 pounds of chocolate.

http://www.ajc.com/news/nation-world/nearly-20-000-pounds-1331853.html

:upset::upset::upset:

I'm too shocked to find words. :sad:

This may be the saddest news story since, well, judge for yourself:



http://www.ajc.com/news/nation-world/nearly-20-000-pounds-1331853.html

:upset::upset::upset:

That's horrendous!:upset::upset:

What a waste....

I found out it's worse than I initially thought. This was a plant that makes real chocolate, not imitation!

Do you mean the real 70% cocoa solids stuff?

i love chocolate lava cake, you know the ones where warm oooey goooey goodness of quality choco slowly makes it way out when you cut your cake. :)