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Subject: [Chocolate Souffl? Cake] - September06, 2006



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Chocolate Recipe Archives
http://archives.zinester.com/65934


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*Welcome to -Pakadeva's Chocolate Recipes:

September Chocolate giveaway is:
A package of Mocha Cappuccino.
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For an entry...We need quick cleanup tips:)
mailto:Chocolate_at84u@hotmail.com?subject=cleanup:)


*-=*=-*Hint*-=*=-*


Mint Flavored Chocolates

1 lb. chocolate confectionery coating
3 drops of Peppermint Oil
1 drop Spearmint Oil

Melt coating in double boiler. Add Flavoring. Pour into candy mold & let harden. Store in cool place. Makes 20-40.


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*-=*=-*Homemade 3 Musketeers Bars*-=*=-*
   
 
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup,
water, & salt. Heat, stirring to boiling, then continue to cook, using
a candy thermometer to monitor the temperature. Beat the egg whites
until they are stiff & form peaks. Don't use a plastic bowl for this.
When the sugar solution comes to 270 degrees F, or the soft-crack
stage, remove from the heat & pour the mixture in thin streams into the
egg whites, blending completely with a mixer set on low speed.
Continue to mix until the candy begins to harden to the consistency of
dough. This may take as long as 20 minutes. At this point, add the
semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added. When the chocolate is
thoroughly blended & the nougat has thickened, press it into a greased
9x9-inch pan. Refrigerate until firm, about 30 minutes. With a sharp
knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely & place on wax paper. Cool till firm at room temperature, 1 to 2 hours.
Makes 14 candy bars.


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*-=*=-*Chocolate Souffl? Cake*-=*=-*
   
 
12 ounces bittersweet chocolate
1/4 cup dark-brewed coffee
2 tablespoons dark rum
3/4 cup + 2 tablespoons heavy cream
5 large eggs, at room temperature
1/3 cup granulated sugar

Butter a 9-inch springform pan. Preheat the oven to 325 degrees & adjust the oven rack to the lower third of the oven. Coarsely chop the chocolate, & melt it with the coffee, rum, & 2 tablespoons of heavy
cream in a large, heatproof bowl set over a pan of hot water. Remove from heat & set aside. Whip the cream until it forms soft, creamy peaks. It should not be too stiff. Beat the eggs & the sugar with an electric mixer until it forms a ribbon when you lift the beater, about 4 minutes. Fold one-third of the whipped eggs into the chocolate, then fold in the remaining eggs. Fold in the whipped cream. Scrape the batter into the springform pan & set the springform pan into a larger pan. Pour in warm water until it reaches halfway up the side of the cake pan. Bake the cake for 45 minutes. It will feel soft in the center, but will firm as it cools. Remove from water bath & cool on rack for 1 hour. Slice with a length of dental floss pulled taut between your fingers, or use a sharp knife. Serve with whipped cream, or ice cream & chocolate sauce. One 9-inch cake, 10-12 servings.


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*Smiles*
Mother & Daughter.
?..· ???)) -:¦:-
?.·? .·???)) Patsy & Kay *S* xoxoxo
((??.·? ..·? -:¦:- -:¦:- ((??.·?*
 
 
---Important-Disclaimer at the bottom of this page.
http://www.pakadevasfreebees.com
 

Patsy Rideout
Pakadevas-Chocolate-Recipes
PO Box 448 Thessalon, Ontario
Canada P0R1L0
*Con`tact: rpkdv@nf.aibn.com








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