CHOCOLATE BLOOD
This is a craft recipe for fake blood. Got a Halloween costume, school play, haunted house, or you feel like leaving work early and you need some fake blood that looks realistic and doesn't taste half-bad? Here it is...
Provided by EdsGirlAngie
Categories Low Protein
Time 15m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Mix cocoa powder into the water before adding the other ingredients.
- After adding the rest, blend well, then wait for it to settle a bit.
- Either skim the bubbles and chocolate scum off the top with the edge of a facial tissue, or pour the mixture into another container.
- The longer it sits, the more the cocoa tends to settle to the bottom, which oddly mimicks the effect of real blood separating.
- If you splatter this mixture onto cloth, it makes neat two-part marks which dry into pretty convincing bloodstains.
- If you let it run from a victim's mouth and then let it dry, the blood darkens and cakes to the skin in much the same way real blood does.
Nutrition Facts : Calories 230.1, Fat 1, SaturatedFat 0.6, Sodium 6.2, Carbohydrate 61.7, Fiber 2.4, Sugar 20.2, Protein 1.4
CHOCOLATE BLOOD CREMEUX AND CHICHACHURROS
This isn't your grandmother's Christmas pudding (unless she's Sardinian, where they use goat blood instead of pig blood as a thickening agent). Think warming holiday spices highlighted by the minerality of blood and smoke from the chocolate. One taste and you'll see it's pure deliciousness with just a hint of mystery. Who said cracklins had to be a savory snack? I like to dust cracklins with confectioners' sugar, cocoa powder and ground fennel seeds, a flavor combination that reminds me of the pizza fritta (fried dough) my grandmother Rosalie used to make.
Provided by Chris Cosentino
Time P1DT20h55m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat a grill over medium-high heat.
- Place the gelatin in a bowl of cold water to bloom; set aside until ready to add to the mixture, about 20 minutes. Grill the cinnamon stick until it starts to unroll and has a nice flavor of smoke, a minute or two; this adds so much depth to the dish.
- In a mixing bowl set over a simmering double boiler, combine the cream, milk, granulated sugar, nutmeg, salt, pepper, bay leaves and cinnamon stick. Cook, until everything is starting to become warm, then add the pork blood. Bring the mixture to 145 degrees F; it will start to thicken at this point. Beat the egg yolks in a medium bowl, then whisk in a thin stream of the hot milk mixture until it's loose, about the texture of cream. Remove from the heat and whisk the yolk mixture back into the bowl of hot milk and let cool to 140 degrees F.
- Meanwhile, set up an ice bath and set aside.
- Add the chocolate to a large metal bowl that will rest on top of the ice bath later. Strain the blood-milk mixture through a chinois or fine mesh sieve over the chocolate, discarding the cinnamon stick and bay leaves. Drain the gelatin, then squeeze it dry and add to the chocolate bowl. Blend the mixture with a stick blender until smooth and all the chocolate is dissolved. Immediately place the metal bowl on the ice bath and stir to cool down quickly. Cover the top with plastic wrap, pressing gently onto the surface of the pudding and gently smoothing it, then chill in the refrigerator until set, about 3 hours.
- Spoon a large scoop, or quenelle, of the pudding onto each plate. Top each plate with some Chichachurros and serve.
- Toast the fennel seeds in a dry pan over medium heat, stirring occasionally, until fragrant. Remove to a bowl and let cool. Grind finely, then set aside.
- Sprinkle the pig skin liberally on both sides with the salt and granulated sugar, then lay it in a large saucepan with enough water to cover. In a cheesecloth sachet, wrap the bay leaves, vanilla beans and seeds and lemon being sure to tie it tightly, and place it in the pan. Add the white wine. Bring the water to a boil, then reduce the heat to a simmer. Cook until the skin is tender, about 2 hours. (Check its doneness by tearing the skin with your hands; it should have just the slightest bit of resistance.)
- Lay the skin out in a single layer on parchment-lined sheet trays to cool in the fridge until very firm, about 2 hours. Using a bench scraper, remove all the fat from the bottom of the skin. Score the skin, then cut into strips about as long and as thick as a pencil using a serrated pair of scissors or a pasta wheel with serrations. Dehydrate, either in a dehydrator or in the oven with just the pilot light on and the fan running, until dry and brittle, 24 to 36 hours. (At this point, the skin may be stored for weeks in an airtight container at room temperature, with a silica gel pack if available.)
- Stir together the confectioners' sugar, cocoa powder and ground fennel in a bowl.
- Preheat a deep-fryer or a large pot with several inches of oil to 375 degrees F.
- Fry a few pieces of skin at a time, just until puffed. (Be sure not to let them get golden brown, as pure white is what you're aiming for.) Remove them from the oil and drain on paper towels. To finish, dust with the confectioners' sugar mixture.
FAKE BLOOD
This corn syrup-based fake blood recipe is edible, making it useful for wannabe vampires on Halloween.
Provided by Sara Bonisteel
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the corn syrup and water. Add the red, blue, and green food colorings and whisk until well combined. Whisk in the corn starch and let the liquid sit for 10 minutes to thicken.
BONES & BLOOD
Like a zombie, you'll be desperate for more of these bone-shaped cookies and dip. Fight nicely over them-no biting! -Taste of Home Food Styling Team
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 40 cookies (2 cups sauce).
Number Of Ingredients 16
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, combine the flour, almonds, cinnamon, cloves and nutmeg., Add the vanilla, cream of tartar, salt and, if desired, food coloring to the egg whites. Beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour mixture., Cut a 1/2-in. hole in the corner of a pastry or plastic bag. Fill bag with egg white mixture. Pipe 4-in. logs onto parchment-lined baking sheets. Pipe two 1/2-in. balls at both ends of each log. Bake at 300° for 25-30 minutes or until firm to the touch. Remove to wire racks. Store in an airtight container., In a small microwave-safe bowl, combine the cream, chocolate chips and jelly. Microwave on high in 30-second intervals until melted; stir until smooth. Tint red if desired. Cool to room temperature and serve with bones. Refrigerate leftover sauce.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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4 WAYS TO MAKE FAKE BLOOD WITH CHOCOLATE SYRUP - WIKIHOW
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- Gather the ingredients. For this method of fake blood, you'll need: 1/2 cup tropical fruit punch (or a cup of coffee if you'd like to experiment) 1 cup corn syrup.
- Check the color. You may need to adjust a little, depending on the brand of fruit punch you've added. Try different amounts of punch, chocolate syrup or cocoa powder until it's just right for your needs.
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