We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
Cooking chocolate
Options

floyd
Posts: 2,722 Forumite

I bought 2 bars of Green and Blacks cooking chocolate but now I don't know what to do with it. Nearly all the choccy recipes I can find use cocoa not chocolate so I am a bit stuck.
Does anyone have any recipes for stuff that I can take into work like traybakes etc? I had a look in the index and they were mainly cocoa recipes or big squashy cakes that wouldn't survive being hacked at during coffee break
Does anyone have any recipes for stuff that I can take into work like traybakes etc? I had a look in the index and they were mainly cocoa recipes or big squashy cakes that wouldn't survive being hacked at during coffee break

0
Comments
-
why don't you put it in a freezer bag, bash it to bits with a rolling pin and then use the chunks to make brownies, muffins or cookies?0
-
Refrigerator cake, chocolate flapjacks, rice crispy cakes
Nigella malteser cake
100g butter
200g milk chocolate
3 tablesp golden syrup
225g finely crushed digestive biscuits
225g maltesersMelt together the butter, chocolate and syrup then add the crushed biscuits and the maltesers. Mix together quickly then pour into a lined swiss roll tin and chill til set. For a special occasion drizzle with some melted white chocolate.
:snow_laugChristmas is just around the corner :eek:
Treat others as you would wish to be treated yourself:kisses3:0 -
just out of interest, anyone got a moist choccie muffin recipe? I bought some of those new fangled silicone muffin trays a while back but have only made blueberry muffins so far from a Mary Berry recipe on the beeb and they were okay but more like fairy cakes than muffins and were a bit dry, they were more like Madeleine cakes with blueberries in than muffins-her recipe, nothing to do with me!
I'm feeling like making some choccie muffins but want them to be moist0 -
Yep me me me give me a sec to get my book0
-
no rush0
-
This one is great - I tend to double the amount of chocolate chips though (but that's just because I like more chocolate - less cake
)
http://www.cooks.com/rec/view/0,164,149181-254207,00.html
Conversions to proper weights are on Delia's site
http://www.deliaonline.com/cookery-school/conversions/:staradmin:starmod: beware of geeks bearing .gifs...:starmod::staradmin:starmod: Whoever said "nothing is impossible" obviously never tried to nail jelly to a tree :starmod:0 -
floyd, what's the difference btwn bicarb of soda and baking powder? it's just that the recipe has both, I thought they were the same thing?0
-
I just copied this from a baking info website:
When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening.
0 -
When I couldn't get muffins to work, I read quite alot about them and it seemed alot of the heavier traditional American muffins had both bicarb and baking powder in and were made by the wet + dry method rather than creaming fat and sugar which produces a cupcake type texture rather than the heavier muffin consistency.0
-
I just copied this from a baking info website:
When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening.
.........and in English that is?
We are so far away from the old fashion knowledge that we no longer understand how the different ingredients interact to make recipes work. Its a shame really.£2 Coins Savings Club 2012 is £4.............................NCFC member No: 00005.........
......................................................................TCNC member No: 00008
NPFM 210
This discussion has been closed.
Confirm your email address to Create Threads and Reply

Categories
- All Categories
- 350.9K Banking & Borrowing
- 253.1K Reduce Debt & Boost Income
- 453.5K Spending & Discounts
- 243.9K Work, Benefits & Business
- 598.8K Mortgages, Homes & Bills
- 176.9K Life & Family
- 257.2K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards