Chocolate Tea Food

CHOCOLATE TEA BREAD

Steps:

• Mix butter and sugar till fluffy.
• Add eggs.
• Beat til well blended.
• Mix dry ingredients, flour, cocoa,soda,salt,cinnamon.
• set side.
• To butter mixture, add banana, sour cream and the vanilla.
• Now mix in the dry ingredients.
• Fold in the nuts and chocolate chips.
• Pour into a greased bread pan.
• Bake 350 degrees for 55 minutes or till done.

CHOCOLATE CHAI

Steps:

• Bring the water to a boil in a small saucepan. Add the tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
• Remove the tea bag and stir in the sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in the milk, vanilla, cinnamon and nutmeg. Heat through but do not boil. Pour into mugs and top with whipped cream and a cinnamon stick garnish.

CHOCOLATE ENGLISH TEA CAKE

Steps:

• Preheat oven to 400 degrees F.
• In a standing mixer, mix all ingredients except for the chocolate on high speed until creamy and combined. Fold in the chopped chocolate. Fill a greased and floured cake pan and bake for 40 minutes. Cool in the pan on a wire rack.

CHOCOLATE TEA

Steps:

• Place water and mints into pot or sauce pan and bring to boil on medium high heat.
• Reduce heat by 1/4 and add milk. Stir slowly every now and then (You reduce the heat so the milk will not burn).
• When milk/water is almost to boil again, turn off heat.
• This should ensure the added milk is hot enough and the mints are all melted.
• Pour into coffee cup/s and add tea bags. Let tea bags steep for as long as desired.
• Remove tea bags and add sugar.
• Add 4 teaspoons of Ovaltine; stir.
• Enjoy ! Cation: Chocolate Tea will be HOT.

CHOCOLATE TEA CUP AND SAUCER

Steps:

• For the Cup: Using a ladle, fill a plastic dome-shaped mold of appropriate teacup size with white chocolate. When it is full, empty the excess back into the bowl of chocolate. The inside of the mold should be evenly coated. Wipe the lip of the plastic mold clean and place upside down on a wire rack over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the lip of the mold clean again with a paring knife. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. When set, gently push on one side of the mold and the chocolate cup will release. Repeat to make as many cups as you would like.
• For the Saucer: Spread 1/4-inch thick layer of white chocolate onto a parchment paper lined baking sheet. Let the chocolate set until firm yet pliable but not hard. Use the tip of a paring knife to cut a 4 1/2-inch circle. If you are making more than one saucer, make all of the cuts now. Place it in the refrigerator and allow the chocolate to set completely. When set, remove from the refrigerator, and peel off the parchment paper. Set the chocolate saucer aside.
• Place some of the white chocolate in a small piping bag. Draw a small handle shape onto a parchment paper-lined sheet pan. Let the chocolate set until firm. If you are making more than one handle, make all of them at this point. Place the sheet pan in the refrigerator and allow the chocolate to set completely. When set, remove from the refrigerator. Gently lift the chocolate handle from the parchment paper. Set the chocolate saucer aside. To assemble, use white chocolate to "glue" the handle to the cup, then "glue" the cup to the saucer.
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
• How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):.

RENZ @ HOMEMADEZAGAT

Steps:

• Add water to pot along with cinnamon, nutmeg, salt, and bring to boil
• Add chocolate and stir in
• Lower heat to simmer making sure not to burn. Simmer for about 5 to 8 minutes
• Add milk
• Add sweetener to taste (I used about 1/3 cup of condensed milk)