D2206G2 - COOKBOOK

THE

chocolate RECIPES

INTRODUCTION

Hi there! WELCOME TO MY WORLD!!!

Hi, I’m Lam and I’m an Chocolate lover. Not very long time ago i discovered a completely new way to bake that mean i can bake delicious recipes for my family and my friends. In this book, i want to share what i learnt for you so you can also bake a yummy dessert for you family also. I hope you will try those recipes perfectly and enjoy the sweet!

History of chocolate

The history of chocolate began in Mesoamerica. Fermented beverages made from chocolate date back to at least 1900 BC to 1500 BC.The Mexica believed that cac ao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. Originally prepared only as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree. It was believed to be an aphrodisiac and to give the drinker strength. Today, such drinks are also known as “Chilate” and are made by locals in the south of Mexico and the north triangle of Central America (El Salvador, Guatemala and

Honduras). After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In the 20th century, chocolate was considered essential in the rations of United States soldiers during war.

The secret ingredient is always LOVE

Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper muffin liners. Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl.

Whisk yogurt, milk, oil, egg, and vanilla in separate bowl until smooth. Pour yogurt mixture into the chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BROWNIE

This brownie recipe makes rich, fudgy brownies that always turn out well. They’re topped with homemade chocolate frosting to make the best brownies ever!

COOKING IMFORMATION

Cooking time : 30 minutes

INGREDIENTS

½ cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

½ cup butter

Prep time : 30 minutes

2 Servings

DIRECTION

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.

Melt 1/2 cup butter in a large saucepan. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, flour, salt, and baking powder. Spread batter into prepared pan.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 to 30 minutes. Let cool briefly before frosting.

To make the frosting: Combine softened butter, confectioners’ sugar, 3 tablespoons cocoa, honey, and 1 teaspoon vanilla extract in a bowl. Stir until smooth. Frost brownies while they are still warm.

Chocolate is cheaper than therapy and you don’t need an appointment

go-to.

Preheat the oven to 350 degrees F (175 degrees C).

Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, then stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and walnuts.

Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven until edges are nicely browned, about 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Money can’t buy happiness. But, it can buy a chocolate, which is pretty much the same thing.

LAVA CAKE

You will fall in love with this Chocolate Lava Cake recipe with its rich molten chocolate center! Ready in less than 30 minutes, this decadent dessert is sure to impress and is perfect for any occasion. All you need are a handful of simple ingredients, and you’ll have this rich and fudgy chocolate treat in no time.

INGREDIENTS

8 tablespoons (113g) unsalted butter, plus more for greasing the ramekins

1 cup (6 ounces) semi-sweet chocolate chips

1/4 cup (50g) sugar

2 large eggs, at room temperature

2 large egg yolks, at room temperature

1/2 teaspoon vanilla extract

1/4 teaspoon salt

3 tablespoons (29g) all-purpose flour

DIRECTION

Preheat the oven to 450°F. Use your hands to lightly grease the inside of four 6-ounce ramekins with butter.

Melt the chocolate and butter: Fill a medium pot with about 2 inches of water. Set it over medium-high heat to bring the water to a gentle boil. Place a medium heat-proof bowl on top of the pot. The boiling water should not touch the bottom of the bowl. This is called a double boiler.

Add the chocolate chips and butter to the bowl and use a rubber spatula to mix until melted. Set it aside to cool for 5 to 10 minutes.

Bowl of melted chocolate. Combine the wet ingredients: In a separate medium bowl, whisk together the sugar, eggs, egg yolks, vanilla, and salt. When the chocolate mixture feels cool to the touch, scrape it into the egg mixture. Stir to combine.

Egg mixture for chocolate lava cake. Add the flour: Whisk in the flour until just combined. The batter will be thick, so you can switch to a rubber spatula if needed.

Chocolate batter for molten lava cake. Bake: Divide the batter evenly into the prepared ramekins and place the ramekins on a baking sheet. Bake for 11 to 12 minutes, until the edges are firm and the centers are still soft. Carefully and gently poke the center of a lava cake with a finger. It should be jiggly, not fully set. If it is still liquidy (you’ll have wet batter on your finger), bake for an additional 1 to 2 minutes.

Chocolate batter in greased ramekins.

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