How To make Chocolate Drops

How to make Chocolate Chips | Chocolate Drops

Chocolate drops or chocolate chips are small chunks of sweetened chocolate, used as an ingredient in a number of recipes like cupcakes, cookies, cakes, or a topping for ice cream and other desserts.

I would love to hear your feedback once you tried it ????????????

Please don't forget to LIKE, COMMENT, SHARE, SUBSCRIBE & click the BELL icon ???? to get notified with new video.

If you have any request, please comment below and I will do my very best to make it.


▶️ PLAYLIST: RECIPES

???????? CHOCOLATE RECIPES


???????? SPONGE CAKE | CHIFFON | CUPCAKES | CHEESECAKE RECIPES


???????? LOW CARB RECIPES


???????? CUSTARD | DULCE DE LECHE RECIPES


???????? NO EGG RECIPES


???????? NO BAKE | NO OVEN RECIPES


???????? DONUT RECIPES


???????? BREAD | BISCUITS | COOKIES RECIPES


???????? ICE CREAM RECIPES


???????? HOT & COLD DRINKS RECIPES


???????? FROSTING | BUTTERCREAM | FONDANT | JAM | SWEET SAUCE RECIPES


???????? HOMEMADE SUBSTITUTE RECIPES


???????? HOMEMADE POWDERS


???????? TIPS | DIY


???????? CAKE TOPPER | CAKE DECORATING


???????? EDIBLE LACE & FLOWER PASTE RECIPES | TUTORIALS


—————————————————————————————————

Tubebuddy (helps you grow your channel)


You may want to follow my SWEET ART OF CAKE Facebook Page:


Join our Facebook Group


Website:

Fudgy Cocoa Drops | Recipe with my Little E | Egg-less

Crunchy on the outside and cake-like on the inside, these chocolaty treats won’t last long, have it with the cup of milk, after school snack or for your cravings

Ingredients I use..
1/4 cup butter, softened
1/2 cup sugar
4-1/2 teaspoons milk
3/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons ground/crushed almonds

Orignal Recipe... tasteofhome.com

Music: Royalty Free Music from Bensound - bensound.com

Camera person.. Ovaes Reyaz aka Hubby
YouTube Channel --
FB--

Chocolate Cherry Drops recipe

This rich chocolate cookie delivers a fruity burst of maraschino cherries and the crunch of pecans in every bite. This chewy chocolate cookie will be your new favorite cookie!

Find the full recipe and step-by-step guide here:

Add Ingredients to your online cart with one click at:

#acmefreshmarket #chocolatecherrydrops #chocolatecookie

Lemon Drop Moulded Chocolates (Full Recipe) | Kirsten Tibballs

Kirsten shows you how to craft her individual Lemon Drop Moulded Chocolates — a delicious lemon ganache inside a decorated dark chocolate shell.
???? Subscribe for more amazing tasty tutorials ????

How To Temper Chocolate


For more advanced tutorials - please visit our website ⬇️


Ingredients and instructions are below ⬇️

Moulding
- 100g good quality white chocolate
- 1/2 teaspoon yellow oil-soluble colour
- 500g good quality dark chocolate

Polish your chocolate moulds with cotton wool. Temper the white chocolate and sieve in the colour and stir vigorously. Using a brush dip in into the yellow chocolate and flick it onto the mould with a metal scraper to remove any excess chocolate.

Temper dark chocolate and once the first layer of yellow has set fill the mould with tempered chocolate and scrape the top and sides of the mould to remove excess chocolate. Tap or vibrate the mould on the bench surface to dislodge any air bubbles trapped on the surface.

Turn the mould upside down onto a sheet of baking paper and tap it firmly on the side of the mould to remove the excess chocolate. The excess chocolate can be stored and re-melted. Scrape the mould whilst still upside down. Turn the mould over and tap and scrape again if necessary. Place the mould on its side to set.

Ganache Filling
- 300g fresh cream
- Small pinch of salt
- ½ teaspoon of vanilla bean paste
- Zest of 1 lemon
- 300g good quality milk chocolate

Boil the cream, salt and vanilla add in the lemon zest and allow to infuse for 10 minutes. Strain the hot mixture over the milk chocolate and whisk to combine. Place plastic wrap onto the surface of the ganache and leave at room temperature to cool. Transfer into a piping bag and fill the chocolate shells in the mould.

Sealing The Mould
Once the ganache has set. Temper the remaining dark chocolate. If your mould has been sitting for more than 12 hours warm the surface slightly with a hairdryer. Place a sheet of baking paper under the mould. Spread a layer of the tempered chocolate on the base of the mould and tap on the side of the mould with the handle of a metal scraper or spatula to pop any air bubbles.

Scrape firmly on the surface of the mould with a metal scraper wider than the mould or a metal spatula. Scrape again if needed and then scrape the excess chocolate off the sides of the mould and repeat the process with the 2nd mould. Let the moulds set at room temperature for 5-6 minutes, then place in the fridge for 20 minutes and carefully unmould.

#KirstenTibballs #ChocolateDrops #LemonDrop

CHOCOLATE CHIPS SPONGE CAKE RECIPE | SOFT & FLUFFY CHOCOLATE SPONGE CAKE | WITHOUT OVEN

#Chocolate_Cake #SpongeCake

NEW WAY OF MAKING CHOCOLATE CHIPS SPONGE CAKE | SOFT & FLUFFY CHOCOLATE SPONGE CAKE | WITHOUT OVEN

CHOCOLATE CHIPS SPONGE CAKE RECIPE | SOFT & FLUFFY CHOCOLATE SPONGE CAKE | WITHOUT OVEN

INGREDIENTS & PROCESS:
¾ CUP FLOUR
¼ CUP COCOA POWDER
1 TSPN BAKING POWDER
SIEVE FOR 2 TIMES
4 EGGS
SEPARATE THE EGG YOLK
BEAT FOR 1 MIN.
¾ CUP SUGAR (MIX GRADUALLY)
BEAT UNTIL SUGAR DISSOLVE
EGG YOLK
½ CUP OIL
1 TSPN VANILLA ESSENCE
ADD THE FLOUR MIXTURE
MIX WELL
8 INCH MOULD
GREASE OIL
PLACE A BAKING PAPER
BRUSH OIL
POUR THE BATTER
SPREAD SOME CHOCOLATE CHIPS
COOK FOR 35-40 MIN.
BAKE FOR 35-40 MIN.

Visit My Official Website:


Subscribe My YouTube channel for Recipe Videos:


Like My FB Page for update info:

Chocolate Sugar Cookies | Soft Dutch Cocoa Cookies Recipe

Soft Chocolate Sugar Cookies | Soft Dutch Cocoa Cookies Recipe
:: Cook Me Food ::

These irresistible sugar cookies are soft and full of rich chocolate flavor. They have a slightly fudgy center and a crusted crackly surface with a little crisp around the edges. Deeply chocolatey and ideally indulgent!

You’ll need:
• 1 2/3 cup (207g) all-purpose flour (*see notes below)
• 1 tsp baking soda
• ½ tsp salt
• ¼ tsp espresso/instant coffee powder (optional but recommended)
• 1/3 cup + ¼ cup (53g) cocoa powder (preferably dutch-processed)
• ¾ cup (168g) unsalted butter (room temperature)
• 1 ¼ cup (175g) light brown sugar
• 1 medium whole egg + 1 egg yolk (room temperature)
• 1 tsp vanilla extract
• white sugar for coating (about 1/3 cup or 70g)

Makes 18 delicious cookies
* Using 2-inch cookie scoop in the video

Cool. Serve. Enjoy!

:: HELPFUL HINTS ::

* Don’t over bake these cookies. When you take them out from the oven, they should still be soft at the center. They will settle as they cool. Let them rest for 1 minute on the baking tray and transfer them in wire rack to finish cooling completely.

* Measure your flour and cocoa powder correctly. Adding too much flour or cocoa powder will result to dry and crumbly cookies when baked. Fluff your flour /cocoa powder with a spoon in the container, spooned it into your measuring cup until full, and use the back of the knife to level it off.

* For a more robust chocolate taste, you can use ground espresso instead of instant ground coffee. Or when using instant ground coffee you can use 1/2 tsp.

Happy baking!

Thanks for watching!