Chocolate Sticks Food

EASY CHOCOLATE-COVERED PRETZEL STICKS

Steps:

• Cover tray with waxed paper. Dip pretzels halfway into chocolate; gently scrape off excess chocolate.
• Coat lightly with sprinkles; place on prepared tray.
• Refrigerate 15 min. or until chocolate is firm.

HOT CHOCOLATE STIRRERS

Steps:

• You will need:6 cupcake cases, pencil, pastry brush, 6 empty 47g fromage frais pots (washed and dried), 6 wooden lolly sticks, cellophane and string or ribbon for wrapping, 6 gift tagsPush a small hole in the middle of the cupcake cases with a pencil and put aside for later.
• Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides of the fromage frais pots.
• Put the chocolate in a bowl and heat in the microwave in 30-sec bursts until runny, stirring after each blast. Or melt it in a heatproof bowl set over a pan of simmering water (get an adult to help you). If you're using different types of chocolate, you should melt them separately.
• Carefully pour the melted chocolate into the pots. Put a lolly stick in the middle of each and sprinkle your chosen decorations around it.
• Sit a cake case on top of each pot so that it covers the chocolate and the stick pokes through the hole. Put them in the fridge to set overnight.
• The next day, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each in cellophane tied with string and write a tag to read: 'Simply stir into hot milk.'

CHOCOLATE STICKS

Steps:

• Preheat oven to 350 F
• Grease a baking sheet.
• Blend the four, nuts and grated chocolate together on a pastry board.
• Make a well in the centre.
• Add sugar, vanilla sugar and egg to the well.
• Mix a littel to the dry ingredients into the egg mixture.
• Cut the cold butter into small pieces over the flour mixture.
• Work together all the ingredients quickly to make a smooth dough.
• Chill for 1/2 hour.
• Shape the dough into rolls about the thickness of a finger.
• Cut the rolls into 5 cm (2") pieces.
• Place on the prepared baking sheet and bake for 12 to 18 minutes or until light golden brown.
• Cool cookies.
• Glaze:.
• Melt the chocolate and butter in the top half of a double boiler, stirring until well blended and smooth.
• Dip the ends of the cooled cookies int the chocolate.
• Allow dipped cookies to cool on waxed paper until the chocolate has set.

HOT CHOCOLATE ON A STICK

Steps:

• Place 2 (15 squares ~ 1.5in.x1.5in.x1.5in. per each square) silicone molds onto a rimmed baking sheet. Set aside.
• In a large bowl add the milk chocolate chips and the broken up pieces of the semi-sweet chocolate baking bar. Set aside.
• In a medium saucepan, on medium heat, add the sweetened condensed milk and heavy cream. Heat the mixture until it reaches about 120-130*F. This will take about 3-4 minutes.
• Pour the milk mixture into the large bowl with the chocolates. Your chocolates should be completely covered by the hot milk mixture. Allow this to sit, undisturbed, for 3-4 minutes before whisking it to completely incorporate the hot milk and chocolate to make a smooth chocolate sauce.
• Transfer the melted chocolate mixture to a large piping bag, or zip top plastic bag with the corner snipped off. You will want to make sure that you keep the open tip facing up until you are ready to pipe the chocolate into the silicone molds.
• Pipe the melted chocolate into each of the square openings about ¾ full. You want to leave some space to top each of your chocolate squares with 4-5 mini marshmallows, gently pressing them down. If you choose to omit a garnish topping then you can fill your squares all the way full.
• Place 1 stick into the center of each chocolate square. Place the tray of hot chocolate squares into the refrigerator to chill, and firm up, for 3 hours up to overnight.
• Once the hot chocolate squares have firmed up you will remove 2 individual squares from the silicone mold to make 1 mug of hot chocolate.
• To make the hot chocolate you will place two hot chocolate cubes on a stick into a large 10-12 oz. mug. This will serve 14-15 (1 cup) servings of hot chocolate drink (2 squares per 1 cup milk)
• In a microwave safe, 2 cup measuring cup with a spout, add the whole milk and heat on high for 2 - 2 ½ minutes. This will scald, not boil, your milk so that it is hot enough to melt your hot chocolate cubes. Pour the hot milk into the mug, over the hot chocolate cubes. Using your lollipop sticks you will stir around the chocolate until it is completely melted and you have a rich cup of hot chocolate with marshmallows. You will discard the lollipop sticks once you have made your mug of hot chocolate.

HOT CHOCOLATE STICKS

Steps:

• In a microwave safe bowl melt chocolate according to package directions.
• In the bowl of your mixer fitted with the paddle attachment put confectioners sugar, cocoa, and salt.
• Pour the melted chocolate on top of the dry ingredients. Mix until incorporated fully.
• Place in a piping bag (or plastic zip bag), snip off the tip and pipe into 16 portions. Alternatively use a cookie scoop or small spoon. Mixture will be thick. If you use a silicone baking pan you can microwave it for 10-20 seconds after piping/scooping in the mixture.
• Top with JET-PUFFED Mallow Bits. Press craft stick into the center.
• Let cool 5 hours or overnight.
• NOTES:
• Lift the silicone baking pan a few inches and drop once or twice (or shake) to get the chocolate to level out.
• Check on the Hot Chocolate Sticks while they are chilling to be sure that the sticks are staying centered and upright.

CHOCOLATE MINT STICKS

Steps:

• Preheat oven to 350.
• Grease a 9 inch square baking pan.
• Beat eggs.
• Add melted butter and sugar.
• Beat well.
• Add melted chocolate and peppermint.
• Beat.
• Add flour and nuts.
• Mix well.
• Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean.
• Remove from oven and set on trivet or rack to cool.
• Prepare filling.
• In small bowl, thoroughly blend butter and cream.
• Add sugar and peppermint.
• Mix well.
• Spread evenly over cooled baked layer.
• Prepare frosting.
• Melt chocolate and butter together in small pan over low heat.
• When filling is completely firm, spread frosting mixture on top.
• Refrigerate until chocolate is firm.
• Cut into 3/4 by 2 1/4 inch strips.