Download Crazy About Chocolate: More than 200 Delicious Recipes to by Krystina Castella PDF

By Krystina Castella

Everyone's loopy approximately chocolate—and this mouthwatering assortment will fulfill even the main chocolate-mad fan! greater than one hundred fifty candy and savory recipes function every thing from chocolates and confections to crowd-pleasing cake pops and cupcakes to big vacation treats. Ring within the New yr with Chocolate Cream Cheese King Cake; appreciate a very grownup Chocolate Martini; dine on Cocoa-Spiced Turkey Chili with Chocolate Chip Corn cakes. as well as crucial strategies and inventive how-tos, bestselling writer Castella explains how you can organize the peerlessly embellished chocolate gift.

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You don’t want the timer on your stove or oven to beep when you’re too far away to hear it! CANDY STAGE CHART Stage Temperature Description Usage Thread 223–235°F The sugar syrup drips from a spoon and forms thin threads when drizzled in water or over a plate. Candied fruits Soft ball 235–240°F The syrup easily forms a ball when dropped in cold water but flattens once removed or pressed lightly with your fingers. Fudge Firm Ball 245–250°F The syrup forms into a stable ball but loses its round shape once pressed with your fingers.

Brown Sugar: Combining white sugar with molasses creates brown sugar. It is available in both dark and light varieties; choose either depending on how much molasses flavor you want. Always pack brown sugar firmly into the measuring cup to get an accurate measurement. Confectioners’ (Powdered) Sugar: This is sugar that is ground to a light powder and combined with cornstarch. Although sometimes used for baking to achieve an extremely fine texture, it is more often used in icings to produce a silky-smooth surface.

For the recipes in this book, the candy thermometer is the most important one to own. Candy Thermometer: Available in glass tube, dial, or digital probe styles and designed for high temperatures, a candy thermometer is used to measure sugar mixtures, sauces, and frostings at various stages of cooking. Chocolate Thermometer: Perfect for tempering chocolate, a chocolate thermometer reads much lower temperatures than a candy thermometer, ranging from 40°F to 130°F. Deep-Fry Thermometer: A deep-fry thermometer measures the temperature of oil for frying doughnuts and French fries.

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