but it sure makes the trip worthwhile!
Since I’m in England, and nowhere near a possible source for cocoa beans, or anywhere near to a place to make anything chocolatey, I’ve been looking up recipes for pralines and truffles, and found some quite good ones. I’m planning to try them out during winter. I guess I won’t actually be able to make chocolate from scratch, at least not for a few years, so I’ll just stick to doing the best I can. I’ll take a few pictures to upload on 43Things :]
Here’s one of the recipes I’m planning to try, albeit with some slight rearrangements, cause I never follow recipes exactly:
250g cream cheese, softened
500g (3 cups) icing sugar, sifted
375g semisweet chocolate chips, melted
1½ teaspoons vanilla
In a large bowl, beat cream cheese until smooth. Gradually beat in icing sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 2.5cm balls.Roll in nuts or sprinkles.
I think the recipe comes from www.allrecipes.com, the place has loads of stuff to offer, and if you have any good recipes you can upload them yourself :]
Hope you guys try this one out, it looks really easy, and hey, who doesn’t enjoy chocolate truffles?
PS you can tell your friends they took a really long time and lots of effort to make ;D 3 years ago
Had a chocolatier course a few weeks back – it was great fun, although I was the only one who couldn’t have the wine, which brought the experience down a bit, cause everyone was going on about the amazing wine. But the chocolate was awesome, what we made was awesome, the people were quite nice, it was overall pretty great :D 3 years ago
Never gonna get this done. I’m not giving up though, on Wednesday morning I’ll get up early and go to the harbour to check stuff out.
Hope I don’t oversleep :b 3 years ago
Question: how do you get 2 pounds of chocolate home from the supermarket in a hot car? (where they are sure to melt)
Answer: eat it in the parking lot :) 3 years ago
Lately I’ve been making little pralines by melting down chocolate and putting it in moulds (along with marzipan, coffe beans, jam or whatever else I could find). I’m starting to see that as a bit of a cheat – all I’m doing is, as explained, melting chocolate. A monkey can melt chocolate. So I’ve decided to try it the real way – roasting beans, seperating them, going through the whole process. My only worry is that I won’t be able to find cacao beans anywhere, and if I can’t, I’ll settle for the nibs (I live in a major harbour-city, so they shouldn’t be too hard to find).
Wish me luck :D 3 years ago
about making it, per se, but I need some right about now. What should I have??? 4 years ago
what would be the best to make?
milk, dark, caramel chocolate…?
My favorite is caramel chocolate – always has been. 5 years ago
I’d want it to be as good as Anthon Berg chocolate. This stuff is truly awesome. 5 years ago
would be recession proof? Chocolate…
I know someone in my area who made this her second career and she does well because chocolate is always popular – with every generation, color, and religion as well as any time of year. 5 years ago