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Chocolate Compounds - చాక్లెట్ కాంపౌడ్స్ - Andhra Recipes Telugu Vantalu - గాయత్రి వంటిల్లు

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This is a Text Recipe, not a Video.  Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes.  If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!




Recipe Text

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

    Dark Chocolate:

    Ingredients:

    • Cocoa Butter – 30gms
    • Icing Sugar – 30gms
    • Cocoa Powder – 10gms
    • Sea Salt – A Pinch

    Method:

    Take a bowl and add icing sugar, cocoa powder and salt and mix with a whisk. Grate or cut cocoa butter into small pieces. Take a microwave safe bowl and add cocoa butter and place the bowl in microwave oven. Melt cocoa butter on high power for 1 to 1 1/2Minutes or till cocoa butter is fully melted. Remove bowl from microwave oven and stir the melted cocoa butter ---see that it is fully melted. Cool the melted cocoa butter till it is luke warm. Now add the dry ingredients to the melted cocoa butter and mix well to a smooth texture. Take a silicon mould or any chocolate mould and pour the chocolate mixture into it and tap lightly to remove air bubbles. Keep this chocolate mould in refrigerator for 30 minutes or till the chocolate is set till firm. Once set, remove chocolate from mould and store in a plastic box in refrigerator.

    Use the prepared dark chocolate in recipes.

    Milk Chocolate:

    Ingredients:

    • Cocoa Butter – 30gms
    • Icing Sugar – 30gms
    • Cocoa Powder – 5gms
    • Milk Powder (Dairy Whitener) – 5gms
    • Sea Salt – A Pinch

    Method:

    Take a bowl and add icing sugar, cocoa powder, milk powder and salt and mix with a whisk. Grate or cut cocoa butter into small pieces. Take a microwave safe bowl and add cocoa butter and place the bowl in microwave oven. Melt cocoa butter on high power for 1 to 1 1/2Minutes or till cocoa butter is fully melted. Remove bowl from microwave oven and stir the melted cocoa butter ---see that it is fully melted. Cool the melted cocoa butter till it is luke warm. Now add the dry ingredients to the melted cocoa butter and mix well to a smooth texture. Take a silicon mould or any chocolate mould and pour the chocolate mixture into it and tap lightly to remove air bubbles. Keep this chocolate mould in refrigerator for 30 minutes or till the chocolate is set till firm. Once set, remove chocolate from mould and store in a plastic box in refrigerator.

    Use the prepared milk chocolate in recipes. Milk chocolate is also known as plain chocolate.

    Ingredients:White Chocolate:

    • Cocoa Butter – 30gms
    • Icing Sugar – 30gms
    • Milk Powder (Dairy Whitener) – 10gms
    • Sea Salt – A Pinch

    Method:

    Take a bowl and add icing sugar, milk powder and salt and mix with a whisk. Grate or cut cocoa butter into small pieces. Take a microwave safe bowl and add cocoa butter and place the bowl in microwave oven. Melt cocoa butter on high power for 1 to 1 1/2Minutes or till cocoa butter is fully melted. Remove bowl from microwave oven and stir the melted cocoa butter ---see that it is fully melted. Cool the melted cocoa butter till it is luke warm. Now add the dry ingredients to the melted cocoa butter and mix well to a smooth texture. Take a silicon mould or any chocolate mould and pour the chocolate mixture into it and tap lightly to remove air bubbles. Keep this chocolate mould in refrigerator for 30 minutes or till the chocolate is set till firm. Once set, remove chocolate from mould and store in a plastic box in refrigerator.

    Use the prepared white chocolate in recipes.

    Store the prepared chocolate compounds in refrigerator.

    Points To Notice:

    If cocoa butter is not available replace it with equal amount of vanaspati or hydrogenated vegetable oil.

    Cocoa butter in chocolate helps in setting at room temperature like vanaspati. If butter or ghee is used in place of cocoa butter it would not set at room temperature. So use cocoa butter or vanaspati to make the chocolate compounds.

     If cocoa powder quantity is more it is called dark chocolate. If there is no cocoa powder and only milk powder is used it is called white chocolate. If cocoa powder and milk powder are used together then it is called milk chocolate or plain chocolate.

    Store the prepared chocolate compounds in refrigerator and use as and when required in recipes.


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