When I was little, of course, I didn't know how to melt chocolate so that it was liquid, smooth-shiny, homogeneous and ... edible. Therefore, it is not difficult to guess how my experiment on making homemade Snickers bars ended. In general, I did not know the recipe. And I ate the famous bar itself only two times (dashing nineties, yeah). But I firmly decided that I absolutely, completely and finally will need that advertising "thick-thick layer of chocolate". (Or is it from a Mars advertisement?) And I decided to melt the tiles that my mother had hidden on the top shelf of the closet. I knew about the cache, of course. Therefore, I took advantage of this very knowledge and "ruined" it. To melt the chocolate bar, I did not take a bowl, not a saucepan, or even a saucepan. And a large iron mug with cracked enamel. Of course, she put her on fire. And threw the chocolate bar, breaking it in half. And after a couple of minutes it turned not into a liquid mass, as it seemed to me, but into a mushy something. Smelling burnt and unappetizing to look at. After such experiments, I haven't seen anything sweet for a long time. But on the other hand, my mother clearly explained how to properly melt chocolate. I am not sorry to tell you now.

Basic rules for melting chocolate

1. Chocolate does not tolerate high temperatures. This is the first and basic rule. To get the right icing or ganache in consistency and taste, melt the chocolate at a temperature from 40 degrees (milk and white) to 55 (black, with a high cocoa content). Remember: the more sugar, the lower the temperature you need to melt. Otherwise, the treat will burn.
2. It is not advisable to turn a porous chocolate bar into a fluid state. Due to the heterogeneous structure, the tiles will heat up unevenly. Some will still be hard, and some will already start to burn. Therefore, it will be difficult to achieve the desired consistency of chocolate.
3. Also, tiles with fillers will not work. Eat chocolate with raisins, nuts, pralines or dragees with tea. Choose clean for melting. Then the chocolate mass will turn out to be liquid, shiny and beautiful.
4. You don't need to add water to make the chocolate thin. It will make the glaze less stringy and less tender. Need a flowing chocolate mass? Add heavy cream or softened butter or milk. It is not recommended to cover cookware with melting chocolate with a lid. Condensation will form and drip down.
5. Chocolate should not be left unattended. Stir it constantly. Neat but intense. Otherwise, the consistency of the mass will turn out to be grainy.
6. And finally, a nice bonus. Chocolate tends to keep warm. Therefore, there is no need to wait, dancing at the stove, until everything is melted to the last piece. Small hard particles will melt by themselves. But don't forget Rule # 5. Stir, stir and stir again. Even when removed from the stove or taken out of the microwave.
7. Do not add cold cream or butter to warm chocolate slurry. The mass will curl up, take grains. We seem to have figured out the general rules, now let's move on to the particulars. That is, the methods of melting chocolates.

How to melt chocolate in a water bath to keep it liquid and shiny

1. Pick up utensils for your water bath. You will need a larger saucepan for the water. And a smaller container for chocolate. The only thing is that a smaller vessel should not fall into a larger one. It should cling to the sides and not reach the bottom. Pour a glass of water into a saucepan. Boil. Reduce heat to low.
2. Break the tile into cubes. Or chop coarsely with a knife. Place in a smaller container.
3. Place the bowl of chocolate on top of the pot of water. The liquid should not boil vigorously.
4. Would you like to make frosting or ganache? Add cream, milk or butter. Would you like your melted chocolate to become hard after solidification? You don't need to add anything.
5. Bring to a fluid consistency by stirring with a wooden or silicone spatula.

How to melt a chocolate bar in the microwave

This way is faster. However, the likelihood of spoiling the sweetness is also greater. But if you follow the recommendations, you get a shiny, tasty and fluid chocolate mass.

1. The utensils for melting chocolate in the microwave must be suitable. No metal or shiny bezels. Break the tiles. Place in a bowl.
2. Turn on the appliance at maximum power. After a minute, open the microwave and stir.
3. Turn on the microwave again for half a minute. Repeat the procedure until you achieve the desired consistency.

Can chocolate be melted on the stove top?

Definitely, you can. And you need to. Of course, if you know and apply these tricks. No thin-bottomed bowls or big fires. In general, read below.

1. Take a container with a double (!!!) bottom. Fold the broken tiles into small pieces into it.
2. Put on the lowest heat.
3. Add a little warm softened butter or warmed cream if needed.
4. All that remains is to stir and wait until the chocolate becomes almost liquid. With this method, it is important to remove the bowl until the chocolate mass is completely melted. The small grains are melted by the warmth of the liquid chocolate. But remember to stir when removed from the stove.

Now you can go and melt your first chocolate bar!

Sometimes you need to melt chocolate: to decorate a cake, to make chocolate sauce, or just to pour it over ice cream. In order not to spoil the chocolate, but to get a plastic and homogeneous mass, you need to know some tricks.

You can heat any chocolate: black, milk or white. The main rule for all types is not to overheat it. At too high a temperature, any chocolate becomes very thick and lumps form in it. It is better to melt chocolate in a water bath. The second thing you should never do is add water to the melted chocolate. Water or steam from the lid, which is sometimes used to cover the chocolate, will change the consistency of the chocolate to a thinner one, and it will not be tender and sticky. To slightly liquefy it, it is better to add cream or butter to the container with chocolate.

The third rule to properly melt chocolate is to stir it constantly. If you do not do this, then the chocolate will melt unevenly, and as it cools further, hard blotches will form in it.

In a water bath, melt the chocolate like this:

1. Pour water into a small saucepan and bring to a boil.
2. Break a bar of chocolate into pieces and place in a bowl.
3. Place the bowl on a saucepan so that the bottom does not touch the boiling water.
4. Add 20-30 grams of butter or a couple tablespoons of fresh heavy cream to the chocolate.
5. Stir the chocolate constantly, preferably with a silicone spatula.

You can melt chocolate in the microwave, but this is more time consuming. In this case, the oven door will have to be constantly opened to stir the chocolate. So:

1. Break a chocolate bar into pieces and place them in a ceramic bowl.
2. Heat the chocolate on maximum power for one minute.
3. Then stir the chocolate every 30 seconds until it is completely melted.

In this case, add butter or cream at the very end and stir the resulting chocolate mass well.

If you follow the melting process very closely, then you can melt the chocolate just over an open fire:

1. Turn on the gas or electric stove at the lowest power.
2. Place the pieces of chocolate in a small, double-bottomed saucepan.
3. Add cream or butter if desired.
4. Put the saucepan on the fire and stir constantly until the chocolate is completely melted.

With this method of melting, the chocolate can be removed from the stove even before it is all melted. Some of the smallest pieces will be “blended” by the heat provided by the double bottom of the pot. But you need to stir the chocolate even after removing it from the heat.

Following our advice, you will melt chocolate quickly and efficiently. And then decorate them with a cake, ice cream or fruit dessert. Keep in mind that if you don't add butter or cream to the chocolate, it will start to solidify again, and rather quickly. So melted chocolate should be used right away.

What could be tastier than a chocolate bar with a delicate milky taste or a real, bitter one with a tart cocoa aroma? Or maybe you are a fan of white chocolate and always prefer this particular type? For everyone, there is sure to be that delicacy that can fully satisfy your taste preferences. But what if you want to diversify your sweet table? What can be made of chocolate to please yourself and your loved ones? There are a great many such options! This includes pastries, desserts, and drinks. The best recipes are for your attention on this page.

What can be made from processed chocolate: candy, soufflé and cream

The first collection of recipes focuses on what can be made from melted chocolate in a hurry.

Chocolate sweets with almonds and berries from Victoria Argyro

• 100 g
• 100 g organic cocoa
• 2 tbsp. l. coconut oil
• some stevia
• nuts and berries to taste
• chocolate for pouring

Stir everything except chocolate, nuts and berries in a water bath. Put nuts and berries in silicone molds, pour chocolate on top and send to the freezer for 15 minutes. It is especially tasty with fresh cherries.

Not sure what can be made from a chocolate bar? Then try making a mocha soufflé.

Chocolate soufflé mocha

Composition:

• 6 tbsp. l. butter
• 100 g chocolate
• 2 tbsp. l. ground coffee
• 400 ml milk
• 40 g flour
• 2 tbsp. l. cocoa powder
• 3 eggs
• 50 g icing sugar
• 200 ml chocolate cream or coffee liqueur

Pour boiling milk over coffee and leave for 5 minutes, then strain. 4 tbsp. l. Melt butter in a saucepan, add flour and cocoa into it and stir thoroughly until smooth. Warm up for no more than a minute, then pour in the coffee milk, stirring all the time to get a thick mixture. Warm up on the smallest heat for a couple of minutes, then turn off the heat and add the egg yolks, without ceasing to beat the mixture. Chill for 5 minutes, then stir in half of the chopped chocolate. Beat the remaining proteins into a cool foam, gently stir in the icing sugar and combine the proteins with the chocolate mixture. Heat the oven to 200 ° C, take 6 small molds and brush them with the remaining butter, then sprinkle with the remaining grated chocolate. Divide the chocolate mixture into molds, place in a deep baking sheet, pour hot water into it so that it covers 2/3 of the height of the molds. Bake for 15 minutes. Remove the baking sheet from the oven, remove the molds and place on the table. Let them cool completely. Before serving, pour a tablespoon of chocolate or coffee liqueur for each soufflé portion and place in a warm oven for 5-7 minutes. If the dessert will be served immediately, then you can not let it cool completely and then not reheat it.

The next recipe for what can be made from chocolate is about chocolate cream.

Chocolate cream

Composition:

• milk - 500 ml
• sugar - 60 g
• flour - 1 tbsp. l.
• grated chocolate - 25 g

Take flour and add so much milk to make a batter by stirring. Put grated chocolate and sugar into the remaining milk, stir and pour in the flour diluted with milk, stirring occasionally. Put on low heat and cook, stirring occasionally, until thickened (15-20 minutes). Put in molds soaked in cold boiled water, let cool and put in the refrigerator. Before serving, the mold should be immersed in hot water for a few minutes and then shaken out onto a plate.

In the next section, you will learn what you can make with chocolate and milk.

What Can Be Made From Chocolate And Milk: Hot Drink Recipes

Hot chocolate

Composition:

• Milk - 700 ml
• chocolate with cocoa content 55% - 200 g
• cinnamon - 2 sticks
• cream with 20% fat content - 300 ml

Preparation:

Combine milk and cream, bring to a boil, but do not boil. Grind the cinnamon sticks coarsely in a mortar. Remove the pan from heat, add the cinnamon, let it brew for 5 minutes. Strain the milk through a fine sieve, add the chocolate pieces and whisk thoroughly.

Granny's Chocolate Baguette

• 3-4 dark chocolate squares (cocoa content 70% and more)
• 1 fresh baguette, cut into 4 equal portions
• Butter

Make a shallow longitudinal cut in each piece of baguette (on the side, not the top). Open the baguette about halfway (not all the way!) And spread the butter evenly inside. Break the chocolate bar into pieces and spread them along the entire length of the cut so that the chocolate filling evenly spreads over the butter.

What else can be made from chocolate as a hot drink is Austrian Cocoa.

Hot chocolate "Austrian cocoa"

• 100g chopped chocolate
• crushed zest of 1 orange
• 1/2 teaspoon cinnamon
• 1 1/2 cups milk
• 4 tbsp. tablespoons of heavy cream
• hot chocolate powder
• cinnamon sticks for decoration

Put chocolate, zest, cinnamon in a small saucepan, add 3 tbsp. tablespoons of milk and melt all together over low heat, stirring occasionally. Pour in the remaining milk and slowly bring to a boil, stirring occasionally. Beat the mixture into a thick cream with a mixer. Boil hot chocolate from packages and pour into cups. Put 1 tbsp in each cup. a spoonful of cooked cream and a cinnamon stick.

What can be made from bitter unsweetened chocolate: cakes and balls

The first thing you can make with dark chocolate is an iced chocolate cake.

Chocolate cake with icing

• 2 cups of flour
• 1/2 cup cocoa
• 100 g
• 1 1/2 cups sugar
• 150 g butter
• 1 tsp baking soda
• ¾ glass of milk
• 3 eggs

For glaze:

• 100 g dark chocolate
• 2 tbsp. l. cocoa
• some water

Melt butter and chocolate in a water bath or microwave. Beat the whites. Mix the yolks with milk and add butter and chocolate to the cooled mixture. Mix flour, cocoa, sugar and baking soda. Add chocolate mixture. Introduce proteins carefully. Preheat oven to 180 degrees. Place the dough on a greased baking sheet and bake for 50 minutes. For the glaze: heat up some water, add cocoa and chocolate. Grease the cake with icing and decorate to match the birthday theme.

Dark Chocolate Chocolate Cake

• 470 g dark chocolate
• 350 g melted butter
• 300 g + 50 g icing sugar
• ½ glass of water
• 7 eggs

Melt the chocolate and butter. Heat water and dissolve 300 g of sugar in it. Pour the water over the chocolate mixture. In a separate bowl, beat eggs with 50 g of sugar until a smooth, shiny mixture is obtained. Gently combine the egg and chocolate mixture. Pour the dough into a greased baking sheet. Place the baking sheet with the dough in a larger baking sheet filled with water.

Preheat oven to 180 degrees. Place both baking sheets in the oven, bake for 50 minutes. Remove the baking sheet with the dough from the baking sheet with water, cool and place in the refrigerator for several hours. Grease the cake with icing or fondant and decorate to match the birthday theme.

Dark chocolate balls

• 250 g biscuits
• 150 g dark chocolate
• 50 g butter
• 2 tbsp. l. Sahara
• 1 glass of milk
• coconut flakes or colored dragee

Grind the cookies. Melt the chocolate and butter in a water bath or microwave. Add milk and sugar, stir until smooth. Add chopped cookies. Stir and make balls from the resulting dough. Roll the finished balls in coconut flakes or colored dragees. Place in the refrigerator for a few hours.

Below you will find out what else you can make delicious with melted chocolate.

What can be delicious with melted chocolate?

Easter chocolate egg

Required products:

• for an egg 18 cm high - 200 g of chocolate
• for 1-3 eggs 10 cm high - 225 g of chocolate
• for an egg with a height of 20 cm - 450 g of chocolate

Cut the chocolate into pieces and place in a small bowl placed on a saucepan of slowly boiling water (in a water bath). Stir until the chocolate is melted. Remove the bowl from the pot and spoon some chocolate into a clean Easter egg dish. Tilt the pan to distribute the chocolate evenly, then pour the remaining chocolate back into the bowl. Place the mold upside down on wax paper and let set. Add 1-2 layers of chocolate in the same way if using large tins. Cut off the excess chocolate and carefully remove the egg. Brush the edge of both egg halves with melted chocolate and gently press them together, holding them together with parchment paper. Let it freeze.

Chocolate glaze

Ingredients:

• chocolate - 100 g
• cream 33% - 120 ml
• butter - 20 g

Melt the chocolate, stirring occasionally, pour in the cream. Add butter, stir until smooth and cool.

Not sure what can be made from dark chocolate? Then make a delicious mousse.

Dark chocolate mousse

• 200 g dark dessert chocolate
• 6 eggs
• 1 pinch of salt

Crumble the chocolate into a saucepan and cover with hot water. Cover the container with a lid and leave for 10 minutes. Separate the egg yolks from the whites. Drain the chocolate saucepan, stirring occasionally, pour in the yolks. Add a little salt to the whites and beat them into a cool foam. Add proteins to the prepared mass, stirring gently. Place the mousse in the refrigerator no later than 3 hours before serving.

Pear with bitter chocolate

• 4 hard pears
• 500 ml port wine
• 500 ml grenadine syrup
• 200 g sugar
• 1/2 lemon juice

For filling:

• 250 g dark chocolate
• 150 ml 30% cream
• 3 tbsp. tablespoons of peeled and coarsely chopped nuts (walnuts or hazelnuts)

Peel the pears, core and place in a saucepan. Mix port, syrup, sugar and lemon juice. Pour the mixture over the pears and put the saucepan over medium heat. Let it boil and cook for 5-7 minutes. To prepare the filling, melt the chocolate in a water bath. Add cream in small portions, then add nuts and stir. Remove the pears with a slotted spoon, cool and fill. You can serve pears by placing each of them in a shortcrust pastry basket or in a bowl.

The following collection of recipes focuses on what can be made with milk and white chocolate.

What can be made from milk and white chocolate

Chocolate chip cookies

Composition:

• milk and white chocolate - 250 g each
• vanillin - S tsp
• shortbread cookies - 250 g
• butter

Melt both types of chocolate in a water bath, when it melts, add vanillin. Then pour the hot chocolate mass into a mold and sprinkle it with crushed biscuit pieces. Using a metal spatula, gently press them into the chocolate. Lay the parchment on a baking sheet, grease it with oil. Pour the resulting mixture onto parchment and refrigerate. When cool, cut into pieces and refrigerate again.

Chocolate sponge roll

Composition:

• double strength coffee - 3 tbsp. spoons
• grated - 170 g
• eggs - 5 pcs.
• icing sugar - 0.75 cups
• cognac - 1 tbsp. spoon
• 30% cream - 1.5 cups
• vanilla sugar - 1 tsp
• cocoa powder

Grease a baking sheet 30x40 cm in size, put greased glassine in it. Put chocolate and coffee in a saucepan, put on low heat and stir (the chocolate should melt). Refrigerate. Grind the yolks with sugar until the mass turns white and thickens, mix with cooled chocolate and cognac. Beat the whites into an airy, but not dry foam and pour into the chocolate in a thin stream. Pour the mixture onto a baking sheet and smooth. Place the baking sheet in a well-heated oven for 15 minutes (the knife immersed in chocolate should come out clean). Do not overexpose the chocolate mass in the oven. Remove the baking sheet, cover with a damp towel and refrigerate for an hour. Spread a sheet of glassine on the table, slightly larger than the cake, sprinkle it with cocoa powder, carefully turn the baking sheet with the pie onto the sheet and carefully remove the glassine that was lined with the baking sheet. Whip the cream with vanilla sugar, grease the surface of the chocolate, roll the chocolate into a roll, lifting the edges with the glassine on which it lies. If the roll bursts, cover the breaks with cocoa powder or whipped cream.

White Chocolate Glaze

Ingredients:

• white chocolate - 100 g
• cream 33% - 80 ml
• oil food coloring

The white chocolate frosting can be made to appear multi-colored. To do this, melt the chocolate, add cream, mix until smooth and add a dye of any color.

What can be made from melted chocolate: pies and roll

What else can you make with melted chocolate is delicious pies and rolls. Try to cook them according to the recipes below.

Chocolate pie

For the test:

• 5 tbsp. tablespoons of flour
• 150 g softened butter
• 4 eggs
• ½ cup sugar
• 100 g chocolate

For decoration:

• ½ cup raspberry jam
• 50 g grated chocolate or ½ cup ground walnuts

Prepare buttery biscuit dough, adding melted chocolate after the yolks. Pour it onto a greased and floured baking sheet, place in an oven preheated to 200 ° C and bake until tender. Grease hot pie with jam and sprinkle with chocolate or nuts.

Chocolate roll "Cheerful little negro"

For the test:

• 2 cups of flour
• 2 tbsp. tablespoons of potato starch
• 6 eggs
• 1 cup powdered sugar
• 3 tbsp. tablespoons of cocoa powder
• 1 tbsp. a spoonful of vegetable or softened butter

For filling:

• 150-200 g butter
• 1 cup powdered sugar
• 1/2 cup milk
• 200 g walnuts
• 100 g chocolate

Separate the egg whites from the yolks and beat until firm, firm foam. Grind the yolks with powdered sugar, add cocoa powder and mix with whipped whites. Pour flour and starch sifted through a sieve into the resulting mass and knead everything thoroughly. Put the finished dough on a baking sheet pre-greased with vegetable or softened butter and place in a preheated oven. It is best to bake the roll at 200 ° C for 40-50 minutes. Grind softened butter with powdered sugar until smooth. Grind some of the shelled and fried walnuts, pour hot milk and mix with the resulting mass, then add the chocolate grated on a coarse grater and mix all the ingredients well. On the surface of the finished, chilled biscuit cake, evenly apply the prepared filling, roll up the roll and decorate with cream buds on top. To do this, fill a pastry bag with a carved tube with cream and plant the curls along the entire length.
roll, put a piece of nut on each creamy curl. Cut the finished roll into portions and serve.

Chocolate pie

Composition:

• butter - 150 g
• egg - 4 pcs.
• granulated sugar - 120 g
• chocolate - 100 g or condensed milk with cocoa - 60 g
• flour - 120 g
• jam
• grated chocolate or ground walnuts

Beat butter, add egg yolks and sugar, then melted chocolate or canned condensed milk with cocoa, flour and whites whipped into a froth with sugar, knead the dough. Put the dough on a baking sheet greased with butter and floured and bake until tender. Spread jam on hot cake and sprinkle with grated chocolate or ground walnuts.

What can be made from dark chocolate: straws, jelly and mousse

"Tubules" with sweet cream and chocolate

Composition:

• flour - 400 g
• egg - 10 g
• icing sugar - 400 g
• cinnamon - 5 g
• cocoa powder - 20 g
• butter

For the cream:

• cream - 1.5 l
• icing sugar - 160 g
• gelatin - 5 g
• dark chocolate or nuts - 300 g

To prepare this dish, first of all, you should prepare a template made of soft metal (food) or from a cardboard rectangle measuring 9 by 12 cm, as well as a rolling pin with a circumference of 8.5 cm. Knead sifted flour, eggs, powdered sugar, cinnamon into the dough. Grease a baking sheet with butter and dust with flour. Using a template and a spatula or a wide knife, place the dough on top of it. You can mix part of the dough with cocoa powder and use a pastry bag or envelope to draw a random pattern on the dough rectangle. Roll the rectangles baked in the oven using the prepared rolling pin into overlapping tubes, squeezing the edges. This operation should be done as quickly as possible, otherwise the baked dough will dry out and the tubes will crumble. Whip the fresh cream with the addition of powdered sugar until it increases in volume several times, add melted gelatin before the end of the whipping. Fill the finished tubes with cream from a pastry bag with a wide tip. Sprinkle the ends of the tubes with grated chocolate or nuts.

Chocolate jelly

• 500 ml cream
• 100 g dark chocolate bar
• 65 g vanilla sugar
• 3/4 cup water

Homemade dark chocolate jelly can be made in such a way that no one can distinguish it from a restaurant one. To do this, dissolve gelatin in warm water, add everything else, boil, strain through a sieve, cool, stirring. Pour into molds. Put in the cold.

Chocolate mousse crocant

• 150 g dark chocolate (70%)
• 4 tbsp. spoons of strong coffee
• 1 tbsp. a spoonful of dark rum
• 3 egg yolks
• 3 egg whites

For the crocant:

• 30 g nuts (almonds, hazelnuts, pine nuts)
• 2 tbsp. tablespoons of butter
• 1/2 cup sugar

Chop the chocolate into a bowl that can be placed in a water bath. Add coffee and rum. Put the mixture in a water bath and melt the chocolate. When it melts, remove from heat and add yolks (one at a time). Stir well before adding each next. Let the mixture cool for 15 minutes. To prepare crocant in a saucepan, melt the butter, add sugar. Cook, stirring occasionally, until creamy is light brown. Add nuts, cook for 2-3 minutes, stirring constantly. Put the ready crocant on a plate and let cool. First add crocant, and then whites, whipped into a foam. The mixture should be liquid. Pour the mousse into dessert containers and put it in the refrigerator to cool. After 2 hours, the mousse is ready. It can be garnished with a little whipped cream and sprinkled with a little crocant on each serving.

What else can you make with melted chocolate?

Pears in chocolate

• 4 pears
• 100 g chocolate
• 50 g butter

Preheat oven to 200-240 ° C. Wash pears, wrap each in aluminum foil. Place the fruit on an ovenproof tray and place in the oven for 30 minutes. After that, unfold the foil and let the pears cool. Cut them into 4 pieces and remove the seeds. In a small saucepan, melt the chopped chocolate and butter until smooth. Arrange pear flower quarters on plates and pour melted chocolate over them.

Chocolate mousse

• 200 g chocolate
• 3-4 st. spoons of hot water
• 4 tbsp. tablespoons of powdered sugar
• 200 g sour cream

Melt the chocolate in hot water, then add the powdered sugar. Whisk the mixture until it turns into a light fluffy cream. At the end, put, gently stirring, sour cream. Pour the cream into glasses and refrigerate. You can add a wine aroma to the mousse by adding 1 liqueur glass of rum, cognac, coffee liqueur.

What can be made from dark chocolate and banana

Finally, find out what you can make with chocolate and banana.

Banana chocolate cake

Required for 4 servings:

• 150 g butter
• 1 cup of sugar
• 1 tbsp. l. vanilla sugar
• 4 eggs
• 4 bananas for dough and 6 slices for decoration
• 1 tbsp. l. rum
• 2 tsp baking powder for dough
• 100 g finely grated chocolate
• 1 cup wheat flour
• 100 g dark chocolate glaze
• 1 cup heavy cream
• 1 tbsp. l. chopped pistachios
• 50 g chopped hazelnuts

Cooking. Beat butter with sugar and vanilla sugar. Add egg yolks. Peel the bananas, mash with a fork and mix with the rum. Combine baking powder, chocolate, nuts and flour. Add sugar-butter and banana mixture. Beat the whites and mix with the resulting mass. Grease the curly shape with oil and sprinkle with a thin layer of wheat flour. Fill it with dough. Bake in an oven preheated to 180 ° for 30 minutes. Remove the cake from the mold and refrigerate. Melt the chocolate icing in a water bath. Cover the cake with it and let it set. Whip the cream, fill a pastry bag with it and place on the rose-shaped icing. Top with banana slices and sprinkle with pistachios.

Bananas with peanuts and chocolate

Required for 6 servings:

• 6 bananas
• 6 tbsp. l. peanuts
• 1 st. l. butter
• 100 g dark chocolate

Cooking. Peel the bananas, cut them lengthwise into halves and make cuts in the middle. Lightly fry the peanuts and chop finely. Melt the chocolate in a water bath and add butter to it. Arrange the bananas on a platter, sprinkle with peanuts along the entire length and cover with chocolate.

This video demonstrates what can be made from chocolate for a sweet table:

For most people, chocolate is foil-wrapped bars and colorful labels on store shelves. But chocolate is not so difficult to make on your own. In addition to the fact that this is a fascinating process (every housewife is curious to try herself as a confectioner-chocolatier), you will be 100% confident in your chocolate, in its composition and ingredients that do not contain preservatives, thickeners, hardeners and other chemicals.

To the question: “How are you at home? "- there is a simple answer:" Elementary! »Ten to fifteen minutes for preparation and for the entire production process - and you are the proud owner of a plate of hot chocolate. We form it and put it in the freezer - no further your participation is required. In a couple of hours, you are not afraid of suddenly arriving guests - you are ready to treat them to tea with homemade chocolate at any time.

The backbone of any real chocolate

Responsibly and scrupulously approaching housewives often face difficult choices for them. How to make homemade chocolate - from cocoa powder or ready-made cocoa mixes are suitable, or is it better to look for cocoa beans? If you take the finished mixture as a basis, you need to be firmly confident in its high quality.

In other cases, as they say, in doubt - don't take it. Grinding cocoa beans like the ancient Mayans is, of course, original, but very laborious. And the process should be enjoyable. Time-tested cocoa powder without unnecessary additives is all that is needed to solve the question of how to make chocolate with your own hands.

Step-by-step instruction

We collect the ingredients

What should a beginner (and an experienced one too) chocolatier have on hand? The three main ingredients are cocoa powder, butter (ideally cocoa butter) and sugar. All other additives are already variations on the chocolate theme.

The process itself - how to make homemade chocolate - recipe

The essence of all chocolate recipes comes down to one thing. With some experimentation, you will find your ideal proportions.

Recipe one

How to make homemade chocolate - dark chocolate recipe. Melt the butter in a container commensurate with it. When it boils, add sugar to taste (you can replace it with honey) and cocoa. Measure the amount of cocoa powder approximately until you are satisfied with the thickness and consistency of your chocolate. An extreme option is the consistency of thick sour cream. This is the limit - a more viscous structure will only harm your chocolate.

Consider the fact that the more cocoa, the harder and more bitter the dark chocolate. Pour into molds (you don't have to bother and pour into an ordinary deep plate), let cool and hide in the freezer. A couple of hours - and you can evaluate the result.

Second recipe

This recipe answers the question of how to make homemade milk-grade chocolate. You will need:

• cocoa powder;
• sugar;
• milk;
• Butter.

The proportions will be as follows - respectively - 4 tablespoons, 1 teaspoon, 2 tablespoons. Oils - 50 g. Then feel free to follow the standard scheme described above.

Little Chocolate Tricks

• The chocolate is harder in the freezer, and vice versa in the refrigerator.
• Instead of milk, water will do.
• If you put honey in chocolate instead of sugar, then try not to heat it above 40 degrees, which will preserve all the beneficial properties of honey. The honey can be added after the chocolate has cooled down a bit.
• For a change, add toppings - dried fruit, nuts, waffle crumbs, vanilla for flavor - it'll all go into making homemade chocolate.

Making chocolate at home is easy. Do not be afraid to experiment and add your own flavor to standard recipes!

Sweet tooths and chocolate lovers will find in this article information on how to melt chocolate so that it is liquid and does not freeze. This can be easily done at home. Read about the most common and simplest methods below.

Making liquid chocolate at home

So that it is liquid at home? For novice pastry chefs, it is important to know about several methods. For these purposes, you can use an oven, microwave oven, or an ordinary gas or electric stove. Most often, liquid chocolate is used to make goodies such as fountains, chocolate mochas, cocktails, muffins, cakes, and more. Very often, home-baked lovers make mistakes, as a result of which the chocolate curls, burns and crumbles into pieces. By listening to some advice, you can avoid the most common mistakes.

Choosing chocolate for the firebox

How to melt chocolate so that it is liquid? First of all, the product must be of high quality. To melt chocolate, you can take not only whole bars, but also chocolate in any form (chocolate chips, discs). The amount of sugar in the food also affects the melting time. The sweeter the chocolate, the faster it will become liquid. In bakeries or pastry shops, there is a special product designed to be melted, it can withstand higher temperatures. When working with, you need to be quite careful, as after heating it can become dry and brittle.

Melting chocolate in a water bath

How to melt chocolate so that it is liquid in a water bath? This method is considered the most common. It has been used for a very long time and has not lost its popularity to this day. So, in order to melt chocolate in a water bath, we need:

1. Preheat dishes with water to 60-80 degrees Celsius.
2. Break a bar of chocolate (black, white or milk) into small identical pieces and put them in a bowl with a thick bottom. Remember: it is very important that the dishes used are completely dry. This will help prevent the chocolate from burning.
3. We put the container with the pieces of chocolate on the steam bath. We make sure that the heating is gradual and uniform. For this, direct fire should be avoided. Make sure that the dishes with the food do not come into contact with water, as this will lead to overheating of the food and, as a result, a change in taste and consistency. You also need to protect the product from steam. White and dissolves much faster than black.
4. Bring the water in a saucepan to a boil over very low heat, and then turn it off. Stir the chocolate at this time.
5. Cover the slightly chilled chocolate with cling film or a lid and leave for a while. Under the influence of heat, the remaining small pieces will melt evenly and turn into a liquid emulsion.

Melting chocolate using a microwave oven

How to melt chocolate so that it is liquid in the microwave? Many do not risk doing such a procedure, as they are afraid of overheating the product or that it will lose its taste. But this is not at all the case if you do it right. To obtain a homogeneous mass, it is necessary to place a 100-gram chocolate bar, broken into small pieces, in a ceramic dish and send it to the microwave for one minute, then stir and heat for two minutes, stirring every thirty seconds. You can melt chocolate in the “Defrost” mode for several minutes. Time is calculated based on the amount of product: a 100 gram tile must be kept in the microwave for two minutes.

We drown chocolate so that it is liquid on the stove

How to melt chocolate so that it is liquid on the stove? You can use both gas and electric. There are a few tips to follow to get quality liquid chocolate. You need to heat the chocolate on the stove using a metal pan and a spoon (silicone spatula). At the same time, again, do not forget that all the items you use must be absolutely dry. The wisdom lies in smearing the bottom and sides of the dishes with butter for easy removal of the melted mass and easy washing of the pan itself. The fire should be moderate, the mass should not be brought to a boil. Stir the chocolate in the bowl constantly. It is not necessary to melt to a homogeneous mass, you can remove the dishes, even if small pieces remain. In this case, as mentioned above, it is necessary to cover the container with chocolate with cling film or a lid.

If the oven remains warm after baking, put the chocolate in a small iron bowl and let it sit for a few minutes.

How to melt chocolate so that it is liquid and does not freeze? This product is very sensitive to temperature changes, it is easy to overheat, therefore, if melted over high heat or in a boiling steam bath, the resulting mass will become thick, and then it will take in lumps and will taste bitter.

It is important to remember about such a feature of chocolate as keeping warm. Even after you turn off the heat on the stove or remove the dishes with the melted liquid from the microwave, do not stop stirring for several minutes to avoid burning.

For the glaze, add melted butter, warm milk, or hot cream to the crockery. In order for your culinary masterpiece to have not only an excellent appearance, but also an excellent taste, choose a product of good quality, in which there is a lot of cocoa butter, and without additives. Aerated chocolate, as well as with nuts, raisins or dried apricots, are not suitable for melting. These ingredients can already be added to liquid chocolate. This is already a matter of taste preferences.

Now you know how to melt chocolate so that it is liquid. Create your own culinary masterpieces. Bon Appetit!