Chocolatejoints Recipes

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HOMEMADE CHOCOLATE WITH COCONUT OIL



Homemade Chocolate with Coconut Oil image

This ultra-rich and decadent homemade chocolate is made with cocoa powder, coconut oil, honey, and chopped nuts.

Provided by Vered DeLeeuw

Categories     Dessert

Time 35m

Number Of Ingredients 4

1/4 cup virgin coconut oil
1/4 cup unsweetened cocoa powder
2 tablespoons honey
1 oz roasted unsalted almonds, (coarsely chopped in food processor)

Steps:

  • Place the coconut oil in a medium microwave-safe bowl. If it's solid, microwave it for 20-30 seconds to melt it.
  • Sift the cocoa powder into the melted coconut oil. Use a small rubber spatula to combine.
  • Mix in the honey, then the ground almonds.
  • Use a spoon to transfer the mixture into a candy silicone mold. Freeze for 20 minutes, until completely set.
  • Gently release the chocolate pieces from the mold. Keep the homemade chocolate in the fridge in an airtight container.

Nutrition Facts : ServingSize 0.25 recipe, Calories 202 kcal, Carbohydrate 13 g, Protein 2 g, Fat 17 g, Sodium 71 mg, Fiber 3 g, Sugar 9 g

HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY



Homemade Chocolate Croissants (Pain Au Chocolate) Recipe by Tasty image

Here's what you need: flour, water, milk, sugar, salt, instant dry yeast, unsalted butter, cold unsalted butter, egg, sweetened chocolate bar

Provided by Alix Traeger

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10

4 cups flour
½ cup water
½ cup milk
¼ cup sugar
2 teaspoons salt
1 packet instant dry yeast
3 tablespoons unsalted butter, softened
1 ¼ cups cold unsalted butter, cut into ½-inch (1 cm) thick slices
1 egg, beaten
2 bars sweetened chocolate bar

Steps:

  • In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
  • Once the dough starts to clump, turn it out onto a clean counter.
  • Lightly knead the dough and form it into a ball, making sure not to over-knead it.
  • Cover the dough with plastic wrap and refrigerate for one hour.
  • Slice the cold butter in thirds and place it onto a sheet of parchment paper..
  • Place another piece of parchment on top of the butter, and beat it with a rolling pin.
  • Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
  • Transfer the butter layer to the refrigerator.
  • To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
  • Roll out each corner and form a 10-inch (25 cm) square.
  • Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
  • Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
  • Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
  • Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
  • Fold the top half down to the middle, and brush off any excess flour.
  • Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
  • Cover and refrigerate for one hour.
  • Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
  • After the final turn, cover the dough with plastic wrap and refrigerate overnight.
  • To form the croissants, cut the dough in half. Place one half in the refrigerator.
  • Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
  • With a knife, trim the edges of the dough.
  • Cut the dough into 4 rectangles.
  • Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
  • Place the croissants on a baking sheet, seam side down.
  • Repeat with the other half of the dough.
  • Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
  • Place the croissants in a warm place to rise for 1-2 hours.
  • Preheat oven to 400°F (200°C).
  • Once the croissants have proofed, brush them with one more layer of egg wash.
  • Bake for 15 minutes or until golden brown and cooked through. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, Sugar 20 grams

THE BEST DIPPING/COATING CHOCOLATE EVER!



The Best Dipping/Coating Chocolate Ever! image

The most wonderful chocolate in which to dip almost anything! My Mom gave me this recipe years and years ago. I can't believe how many things I can find to dip into it, besides my fingers! The addition of the food-grade paraffin gives beautiful snap and finished gloss when your chocolate project is completed.

Provided by Evil Step-Mom

Categories     Candy

Time 35m

Yield 20-25 dipped marshmallows, for example.

Number Of Ingredients 2

12 ounces chocolate, chopped into small pieces. (Any type will do, although I am partial to Hershey's Milk Chocolate)
2 ounces canning paraffin wax, like Gulf Wax (about 1/2 bar)

Steps:

  • Chop the paraffin into small pieces.
  • Melt the paraffin in the microwave, or on top of a double-boiler. (This takes quite a while, so be patient.).
  • When the paraffin is melted, add the chocolate.
  • Stir all together.
  • If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended. Be sure to stir your mixture between 1-minute heatings. If using a double-boiler, stir the chocolate/paraffin mixture constantly until fully mixed.
  • Dip marshmallows, nuts, dried fruit, cookies, pretzels, or whatever you like.
  • Fresh fruits should be at the peak of ripeness. After rinsing your fresh fruit, you need to be sure it's patted completely dry. (Chocolate will not cling to wet fruit.).
  • After dipping, place on a waxed-paper lined cookie-sheet and allow to harden. 15 minutes to 1 hour, depending on ambient temperature.

Nutrition Facts : Calories 85.2, Fat 8.9, SaturatedFat 5.5, Sodium 4.1, Carbohydrate 5.1, Fiber 2.8, Sugar 0.1, Protein 2.2

HOMEMADE CHOCOLATE BARS



Homemade Chocolate Bars image

How to make homemade chocolate bars the easy way with just three ingredients.

Provided by Chocolate Covered Katie

Categories     Dessert

Time 5m

Number Of Ingredients 4

1/4 cup cacao or cocoa powder
3 tbsp coconut oil
3 tbsp pure maple syrup, honey, or agave ((A sugar-free option is written out above))
optional extracts, (cocoa nibs, chia seeds, or other add-ins)

Steps:

  • *The recipe can be poured into any flat container. For the chocolate bar shape, I used this chocolate candy mold. Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. View Nutrition Facts

Nutrition Facts : Calories 124 kcal, ServingSize 1 serving

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