Cooking chocolate

floyd

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

Poet_2

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?

Irisheyes648

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 maltesers
Melt 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.

Poet_2

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 moist

floyd

Yep me me me give me a sec to get my book

Poet_2

no rush

celyn90

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/

Poet_2

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?

floyd

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.

floyd

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.

Rikki

floyd wrote: »

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.