Chocolate Cooking

Chocolate Cooking

Chocolate

Scientific name, theobroma cacao. Cocoa is made from the seed of the cacao tree flower, also known as cocoa beans. Commonly found forms are, unsweetened, semi-sweet, bittersweet, and milk chocolate.

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See Also:

- All kinds of chocolate recipes including cakes, pies, cheesecakes, cookies, and candy.
- Large collection of chocolate recipes, alphabetically indexed.
- Offers true chocoholics facts about chocolate, cake baking techniques and cookie baking tips, recipes for cakes, brownies, cookies, candies, pies, sauces, and toppings.
- A sampling of recipes from Chocolatier magazine, and from cookbooks by Jacques Pepin, Nick Malgieri and the French Culinary Institute. Also includes links to resources and photographs of an 1800-pound chocolate car.
- A variety of recipes using vegan chocolate for cake, truffles, crunchies, and even an non-edible chocolate bubble bath.
- Offers a recipe of the month and includes past winners.
- A large collection of recipes using chocolate, alphabetically indexed.
- A monthly archive of recipes using chocolate, by Stephanie Zonis.
- General information about chocolate including history, health benefits, and the production process.
- Recipes including entrees, desserts, and beverages.
- Chocoholics Anonymous, forums, recipes, and history.
- Basic tips and information on chocolate melting in the microwave, or using a double-boiler.
- A clear and concise article about different kinds of chocolate, what it is made of, how to store it, and how to melt and temper.
- Personal collection which includes cakes, clusters, cheesecake, muffins, breads, mousse, biscotti, and truffles.
- Recipes for cakes, cookies, bars, candies, confections, and special diets. Includes instructions for melting and tempering chocolate.
- The official list of frequently asked questions from the usenet group rec.food.chocolate.

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