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GET HERE THE MOST FANTASTIC CHOCOLATE RECIPES IN THE WORLD! YUMMM!
While most cookbooks on the subject of cooking with chocolate claim to be the ultimate resource on the subject, they actually make it much harder to create chocolate delicacies than it actually needs to be.
Chocolate and Cocoa Recipes not only show you how to create delicious chocolate cake, cookie and pie recipes but it also teaches you the secrets behind making scrumptious chocolate home made candy recipes. Written in an easy to understand style, with no difficult or complicated instructions; Chocolate and Cocoa Recipes provides a wide variety of mouth watering recipes that are very simple to do-even if you’re a beginner.
Chocolate and Cocoa Recipes not only show you how to create delicious chocolate cake, cookie and pie recipes but it also teaches you the secrets behind making scrumptious chocolate home made candy recipes. Written in an easy to understand style, with no difficult or complicated instructions; Chocolate and Cocoa Recipes provides a wide variety of mouth watering recipes that are very simple to do-even if you’re a beginner.
Take a look at this sneak peek at what you’ll discover in Chocolate and Cocoa Recipes …
Breakfast Cocoa
Walter Baker & Co.'s Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason it is often
prepared at the table. Asmall teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a cup of boiling water, and milk or cream is added to suit the individual taste. This is very convenient; but cocoa is not nearly so good when prepared in this manner as when it is boiled.
For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double-boiler. Put the cocoa and sugar in a saucepan, and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk and serve.
A gill of cream is a great addition to this cocoa.
Scalded milk may be used in place of boiled milk, if preferred. For flavoring, a few grains of salt and half a teaspoonful of vanilla extract may be added.
CHOCOLATE LAYER CAKE
Beat half a cupful of butter to a cream, and gradually beat into it one cupful of
sugar. When this is light, beat in half a cupful of milk, a little at a time, and one teaspoonful of vanilla. Beat the whites of six eggs to a stiff froth. Mix half a teaspoonful of baking powder with two scant cupfuls of sifted flour. Stir the flour and whites of eggs alternately into the mixture. Have three deep tin plates well buttered, and spread two-thirds of the batter in two of them.
Into the remaining batter stir ONE OUNCE OF Walter Baker & Co.'s Premium No. 1 Chocolate, melted, and spread this batter in the third plate. Bake the cakes in a moderate oven for about twenty minutes. Put a layer of white cake on a large plate,
and spread with white icing. Put the dark cake on this, and also spread with white icing. On this put the third cake. Spread with chocolate icing.
TO MAKE THE ICING. Put into a granite-ware saucepan two gills of sugar and one of water, and boil gently until bubbles begin to come from the bottom—say, about five minutes. Take from the fire instantly. Do not stir or shake the sugar while it is cooking. Pour the hot syrup in a thin stream into the whites of two eggs that have been beaten to a stiff froth, beating the mixture all the time. Continue to
beat until the icing is thick. Flavor with one teaspoonful of vanilla. Use two-thirds of this as a white icing, and to the remaining third add one ounce of melted chocolate. To melt the chocolate, shave it fine and put it in a cup, which is then to be placed in a pan of boiling water.
