Recently in Chocolate and Dessert Recipes Category
Like many X-choc fans, we find the very concept of chocolate jalapeno dishes compelling. Just what is it that makes the mixture of spicy-heat and chocolate so popular with so many? Could it be the snack's origin? After all, it was originally flavored with chili peppers.
Whatever the case, the concept seems popular among gourmands, with recipes available for everything from straight chocolate-covered peppers (the red ones are said to be better than the green) to jalapeno chocolate dessert dishes. In this article, we'll introduce you to one of the latter in greater detail.
The origins of chocolate mousse are relatively unknown. After being introduced to chocolate by the Spanish, French chefs have been cooking with chocolate since the early 17th century. Mousse, which means "foam", originated in France in the 18th century. It was only a matter of time until cooking with chocolate and making dishes with foamy textures came together for "mousse au chocolat."
Chocolate pizza. It sounds amazing, doesn't it? I mean, most people love pizza and we all love chocolate, so combining the two seems like a perfect food. Be forewarned though: just as there are many varieties of chocolate, there are many varieties of chocolate pizza. Here's one of my favorites chocolate pizza recipes.
Ever had one of those amazing dreams where everything was made out of chocolate, and you just ate your way through it all? Actually, I haven't either, but with these recipes for a complete chocolate meal, dreaming is unnecessary.
The origins of chocolate mousse are relatively unknown. After being introduced to chocolate by the Spanish, French chefs have been cooking with chocolate since the early 17th century. Mousse, which means "foam", originated in France in the 18th century. It was only a matter of time until cooking with chocolate and making dishes with foamy textures came together for "mousse au chocolat."
It's tempting to think of chocolate syrup as little more than liquefied chocolate, but even a casual acquaintance with the stuff will reveal that it isn't, really. Sure, it's similar, and it may contain some cocoa; but so do Ovaltine and Yoo-hoo, and no ever accused them of being chocolate (not really, anyhow).
While any well-educated choco-extremo is quite aware that solid chocolate as we know it wasn't invented until the 19th century, the real, pure liquid version isn't nearly as fluid or as sweet as the syrup, and the texture's not quite the same. So what's the dealio? Read on, and learn the syrup's sweet secrets.
There are probably a few chocolate recipes you clearly remember but haven't made in years, either because they're too difficult or because they seem outdated. One of the latter has to be baked alaska -- not necessarily a purely chocolate recipe, but often made with chocolate. It was a staple in the seventies, but these days the very words conjure up images of tacky dinner parties and go-go boots.
But remember, there was a reason baked alaska stayed so popular for so long, and that's because it was so good! Maybe it's time to introduce a new generation to the wonders of baking America's coldest state.
While some may consider it a sin to flavor chocolate to taste other than it naturally does, people have been doing it from the very beginning. The Aztecs used chile peppers to flavor their cacao. Today, we mostly use sugar. You won't ask why if you've ever tasted unsweetened chocolate -- it's so bitter it makes your eyes water. And who wants that?
The good points of chocolate really come out when that bitterness is masked, and the natural flavor is brought out by other tasty things. Sugar is just one of many flavorings possible -- there are a legion of other flavors. In this article, we'll provide some tips on how to jazz up your chocolates with the most common flavorings.
I'm always on the search for fudge recipes. There's nothing quite as delectable as a slab of creamy, rich chocolate fudge. Who can resist? But what exactly is fudge? What separates it from, say, a truffle, and how can you make sure you have the best fudge recipes around?
Chocolate jam was probably inevitable, considering the average chocolate extremo's willingness to experiment. But what's truly amazing is all the things people are willing to put in it as it jells. Some of this stuff is right up there with fried banana and peanut butter sandwiches, a la Elvis.
Given that trying to make jam with chocolate alone would probably result in a jar of thick chocolate syrup, of course it's obvious that you have to put something else in there; and of course it has to include fruit in order to be considered a true jam. But bananas? C'mon, now. Who makes a banana-based jam?
