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Similar to coffee, cacao beans are
dried and roasted before being hulled. "Chocolate liquor", made from the
roasted, ground cocoa bean nibs is what makes chocolate chocolate. Thus,
unsweetened chocolate is pure chocolate liquor and about 50% cocoa butter.
Bittersweet chocolate blends at least 35% liquor with as much as 50% with cocoa
butter, sugar and vanilla. Semisweet chocolate has the same ingredients as
bittersweet with the addition of more sugar. Milk chocolate, which contains
about 10% chocolate liquor, takes the process a step further by adding about 12%
milk solids.
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Chocolate Sin Raspberry Truffle Brownies
Brownies:
1 1/2 C. semisweet chocolate chips
1/2 C. butter
3/4 C. brown sugar
2 large eggs
1 t. instant coffee -- crystals (optional)
2 T. water
1/2 t. baking powder
3/4 C. all-purpose flour
Brownies: In saucepan over low heat, melt morsels and butter; cool slightly. In
large mixing bowl, beat sugar and eggs. Add chocolate mixture and coffee
dissolved in water. Mix well. Stir in baking powder and flour; blend well.
Spread in greased 9 x 9 pan. Bake at 350°F. for 30-35 minutes or until toothpick
tests clean.
Raspberry Truffle Filling:
1 C. semisweet chocolate chips
1/4 t. instant coffee -- crystals (optional)
1 package cream cheese -- 8 oz.
1/4 C. powdered sugar
1/3 C. seedless red raspberry preserves
Raspberry Truffle Filling: Melt chocolate with coffee in pan over low heat. Set
aside. In small mixing bowl, beat softened cream cheese until fluffy; add
powdered sugar and preserves. Beat until fluffy. Beat in melted chocolate
mixture until well blended. Spread over cooled browned layer.
Glaze:
1/4 C. semisweet chocolate chips
1 t. shortening
Glaze: In small saucepan over low heat, melt chocolate and shortening. Drizzle
over truffle layer. Chill 1- 2 hours. Cut into bars.
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