STEPHANIE'S CHOCOLATE
DELIGHTS



INDEX:



DESSERTS:

  1. Fruit and Cream Thimble Cups

  2. Creamy Mocha Frozen Dessert

  3. Cream Puffs

  4. Chocolate Cherry Cheesecake

  5. Fruit Filled Chocolate Meringues

  6. Chocolate Strawberry Bomb

  7. Black Forest Tart

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CAKE AND PIES:

  1. Creamy Chocolate Laces Cheesecake

  2. Tripe Chocolate Cake

  3. English Toffy Crunch Cake

  4. Fudgy Sherbet Pie

  5. Chocolate Chip Cheesecake

  6. Chocolate Barvarian Cream Pie

  7. Frozen Strawberry Fudge Pie

  8. Chocolate Banana Cream Pie

  9. Chocolate Cream Strawberry Tart

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COOKIES AND SQUARES:

  1. Rocky Road

  2. Fudgy Carmel Wedges

  3. Chewy Browny Cookies

  4. Nut Goody Bars

  5. Mint Brownies Supreme

  6. Chocolaty Caramel Pecan Bars

  7. White Chocolate Fudge Browny Wedges

  8. Chocolate Crunch Cookies

  9. Chocolate Cherry Cordial Cookies

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HINTS:

Easy way to grease and flour pans

In a small bowl, blend 1 cup shortening and 1 cup all purpose flour until well mixed. Store in air-tight container. To grease pan, use pastry brush dipped in shortening-flour mixture.

How do you temper chocolate?

Chop chocolate into small pieces. Place 2/3 of the chopped chocolate in the top of a double boiler over hot water. Over medium heat, melt chocolate stirring constantly until mixture reaches 110 to 120 degrees F. Be careful that no moisture gets into the chocolate. Add remaining 1/3 chopped chocolate. Remove from heat and stire until smooth.

Why is the gray discoloration found on chocolate?

This is called the "bloom." When chocolate is stored at temperatures above 78 degrees F. it melts, causing the cocoa butter to rise to the surface. This is called "cocoa butter bloom." When condensation causes sugar to dissolve and rise to the surface, it is called "sugar bloom."

Bloom does not affect the flavor or quality of chocolate and when used in a recipe, it will regain its original color. To prevent bloom, store chocolate tightly coverd in a cool, dry place.

Grated chocolate success

To prevent chocolate from crumbling into brittle pieces, microwave 1 ounce semi-sweet chocolate on DEFROST for 20-40 seconds before grating.

Melting Hints

  1. Break or cut chocolate into 1-inch pieces prior to placing in top of a double boiler.
  2. Melt mild chocolate in top of double boiler over warm water.
  3. Melt semi-sweet chocolate in top of a double boiler over, hot, not boiling water.
  4. Melt unsweetened baking chocolate in top of a double boiler over simmering water.
  5. Melt peanut butter chips in the top of a double boiler over hot, not boiling, water. If melted chips become grainy or too thick, add 1 tablespoon shortening or vegetable oil to each 6 ounces of chips; stir to blend. Return to heat if necessary.
  6. Thoroughly wash and dry double boiler after each use. Residue will affect the taste of chocolate.
  7. Regulate heat carefully! Chocolate scorches easily!

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OTHER WEB PAGES:

Neuchatel Chocolates

Recipies

Amy's Web Page

Colleen's Web Page

Mark's Web Page