Looking for old fashion chocolate frosting that hardens
WEBSep 11, 2011 · 3 eggs divided. three fourths cup butter. one tsp. vanilla. a. in bowl, cream butter and add vanilla and 1 egg with one third of chocolate. Beat until well blended. b. alternatively beat in remaining eggs and chocolate until frosting is smooth and changes color to a light coffee with milk mocha color.
Looking for old fashion chocolate frosting that hardens
WEBAug 31, 2013 · This frosting will get hard and crack sometimes. This is the one that, also makes fudge. 3 cups sugar 2/3 cup cocoa dash of salt (1/8 tsp.) ¼ cup of butter, melted 1 - ½ cups of milk (Whole milk is best choice) 1 tsp. pure vanilla extract Mix dry ingredients thoroughly in a heavy-bottomed pan such as a cast iron skillet.
Looking for old fashion chocolate frosting that hardens
WEBJun 6, 2012 · 1 1/2 cups whole or 2% milk. 1 teaspoon pure vanilla extract. 3 squares unsweetened baking chocolate. 1/4 cup heavy cream (optional) In a large heavy saucepan, melt the butter, sugar, milk, and vanilla over low heat until the sugar is dissolved, about 5 minutes. Bring to a boil and cook, without stirring, for 1 minute.
coco for ice cream and other baking - Chef Forum
WEBJul 4, 2018 · You mentioned Hershey's Special. It is a blend of about 1/2 Dutched, half natural. Dutching is a process that deepens the color and flavor by changing the ph so it no longer reacts with baking soda. Your baking soda bake may fail, but baking powder works just fine. If your recipe is not meant to rise, you can use either cocoa.
Fending off chocolate worms | Chef Forum - cheftalk.com
WEBJun 17, 2010 · Certanily clean the cabinet well to eliminate that as a source of infection. I find it most often occurs in a chocolate with extras, usually nuts. so use those types of chocolate quickly. You might bag the chocolate individually so it doesn't spread from one to the other. Take the plan, spin it sideways. Reply Like.
Unsweetened vs Sweetened | Chef Forum
WEBMar 19, 2006 · If you must substitute, use the following formula: Substituting Unsweetened Cocoa for Dutch-Process Cocoa - 3 tablespoons (18 grams) Unsweetened Cocoa Powder plus a pinch (1/8 teaspoon) baking soda. Substituting Dutch-Process Cocoa for Unsweetened Cocoa - Leave out any baking soda called for in the recipe. Hope this helps.
Newby and Zylitol/Erythritol Questions - Chef Forum
WEBNov 24, 2006 · Both will sub 1 for 1 with sugar in recipes, although isomalt is less sweet/requires the addition of a high intensity sweetener (splenda works well). Erythritol produces very similar results to xylitol in baking, but the cooling effect is a little stronger. The biggest difference, though, is it's caloric/glycemic impact.
Take the 5 Ingredient Challenge! - Chef Forum
WEBApr 25, 2001 · Here are two dishes with five ingredients! (avocado, soy, wasabi, potatos, foia gras) 1. Warm avocado "sashimi" - Take a a very good avocado, ripe but a bit firm. Halve deseed, season and bake quickly in 400 degrees oven (usaully i'll saute in extra viring, but no oil in the list), just till warm.