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Cooking chocolate

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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 :D
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Comments

  • Poet_2
    Poet_2 Posts: 258 Forumite
    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? :)
  • 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
    transparent.gif 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. transparent.giftransparent.gif
    :snow_laugChristmas is just around the corner :eek:

    Treat others as you would wish to be treated yourself:kisses3:
  • Poet_2
    Poet_2 Posts: 258 Forumite
    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
    floyd Posts: 2,722 Forumite
    Part of the Furniture Combo Breaker
    Yep me me me give me a sec to get my book
  • Poet_2
    Poet_2 Posts: 258 Forumite
    no rush :)
  • celyn90
    celyn90 Posts: 3,249 Forumite
    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:
  • Poet_2
    Poet_2 Posts: 258 Forumite
    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
    floyd Posts: 2,722 Forumite
    Part of the Furniture Combo Breaker
    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
    floyd Posts: 2,722 Forumite
    Part of the Furniture Combo Breaker
    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
    Rikki Posts: 21,625 Forumite
    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? :p


    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.
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