Recipes On Rails: New Recipes tagged with chocolate

Chocolate Bread

2012-05-18 07:35:01 UTC

Ingredients:

935.0 gram Flour, all-purpose
95.0 gram Cocoa
20.0 gram Salt, Flour
3.0 gram Yeast, Instant
725.0 gram water
95.0 gram Honey
0.5 cup Walnuts optional
0.5 cup Chocolate Chips or chunks, optional

Instructions:

Weigh out the dry ingredients (the first 4) into your dough bucket.

Use a whisk to mix the dry ingredients till uniform

Warm the honey so it pours easily. Weigh out the water into a pitcher. Slowly add the warm honey to the water while using a stick blender to mix. You don't want the honey to collect on the bottom and become hard to dissolve.

Add the water and honey to the flour mixture.

Using your hand, mix the dry and wet ingredients until the flour is fully integrated. Cover and let rest for 20 minutes.

Flour your work surface and the top of the dough

Turn dough out onto the work surface

Dust top of dough with flour.

Pat out dough

If using the nuts and/or chocolate chunks, spread them out and press into the dough (amounts are totally up to you).

Fold one third of dough onto the middle third.

brush off the loose flour and fold the remaining third onto the two thirds.

Turn dough 90 degrees and pat out again.

Fold 1/3 onto the middle.

Fold remaining third onto two thirds. Repeat steps 9 - 14 without adding more nuts or chocolate. Place into dough bucket, close cover, and let rest 20 minutes.

Repeat steps 12-14 and let rest 20 minutes again.

Repeat steps 12 - 14 and let rest 20 minutes again

Repeat steps 12 - 14 and let rest 2.5 hours. Dough should have risen nicely.

Turn dough out onto work surface and scale into two equal pieces.

Shape into boule.

Dust a banneton with flour (I use a 50/50 mix of all purpose and rice flour).

Place boules into the baskets, spray lightly with oil, and let raise about an hour and a half.

Turn dough out onto a peel and score as desired.

Bake in a preheated 400F oven, with initial steam, for about 30 minutes or until internal temperature reaches 200F. Cool very well. Enjoy.

Servings: 2
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/673

Chocolate Bread Pudding

2012-05-18 07:31:19 UTC

Ingredients:

Chocolate
0.75 pound chocolate, melted semisweet
1.0 cup Sugar, brown, solidly packed
0.25 pound Butter

Bread soak
2.0 cup Milk
3.0 each Egg
2.0 tablespoon Vanilla
2.0 teaspoon coffee, instant espresso powder
0.5 teaspoon salt
1.0 pound Bread cubed

Instructions:

Melt the chocolate, brown sugar and butter in a pan over low heat. Stir till dissolved.

Preheat oven to 350. Grease a 9 inch springform with butter.

Stir over low heat till dissolved.

Mix the Milk, egg, vanilla, instant espresso and salt.

Add the bread cubes to the the milk mixture and stir until most of the milk mixture is absorbed.

Fold the chocolate mixture into the bread.

Turn the mixture into the greased springform.

Bake at 350 for about an hour or until center springs back when gently pressed.

Servings: 8
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/563

Chocolate Cake

2012-05-19 21:15:30 UTC

Ingredients:

Cake
2.0 cup Flour, all-purpose sifted
2.0 cup Sugar
1.0 teaspoon Baking Powder
2.0 teaspoon Baking Soda
0.75 cup Cocoa
1.0 cup Milk
0.5 cup Butter melted
1.0 cup coffee
1.0 teaspoon Vanilla
2.0 each Egg

Instructions:

Mix dry ingredients together.

Add wet ingredients except eggs.

Add eggs and beat with a mixer till well blended.

Pour into a greased and floured 9 x 12 cake pan and bake in a 375 degree oven for 30 minutes or until toothpick comes out clean.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/497

Chocolate Mousse

2012-05-18 10:40:54 UTC

Ingredients:

Mousse
2.0 cup Cream, Heavy
0.25 cup Sugar
0.75 pound chocolate semisweet baking
0.5 cup Cream, Heavy
2.0 tablespoon Sugar
0.25 cup water
3.0 tablespoon Oil, vegetable

Instructions:

Stir together the 2 cups of cream and 1/4 cup of sugar, and refrigerate for at least 15 minutes.

Pulse chocolate in a food processor until finely grated.

Heat the 1/2 cup cream, 2 tablespoons of sugar, and water in a small saucepan until the sugar disolves. Raise heat and bring to a boil.

With food processor running, pour hot mixture through feed tube and process until the chocolate melts. Scrape bowl down, and add the vegetable oil. Pulse a few times to incorporate the oil.

Whip chilled cream on high till cream mounds into peaks. Fold whipped cream into the chocolate until no white streaks remain. Pour into cups or bowl, and refrigerate until set.

*** Can be kept in the refrigerator for 4 days or frozen and kept for 3 months.

Servings: 0
Prep Time: 30 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/498

Chocolate Pudding

2012-05-22 04:56:17 UTC

Ingredients:

700.0 gram Milk
40.0 gram Corn Starch
120.0 gram Sugar
0.125 teaspoon salt
125.0 gram chocolate chopped or pieces
1.0 teaspoon Vanilla

Instructions:

Put the milk in the TM with the butterfly. Set to 10 minutes speed 3 at 90C.

Mix the corn starch, sugar, and salt in a small bowl. Slowly add this mixture to the milk through the hole in the lid.

Around minute 8, the pudding should be thickening and the temperature at 90C. Slowly add the chocolate through the hole in the lid.

Just before the end of the 10 minutes, add the vanilla through the hole in the lid (leaving just enough time for the vanilla to mix in). The pudding should be nice and silky.

Pour into 4 (or 6) individual pudding cups.

Place in refrigerator to chill (about an hour). NOTE: To avoid a skin, top the pudding with plastic as soon as possible, right on the pudding. If you like a skin, cover the bowl with plastic, leaving an air space between the plastic and the pudding.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/641