Chocolate has always been one of the most important ingredients for the largest bakery in the world. Well, not all know how good the chocolate is? But try to think outside the box and instead of running to the store, if you want to taste something sweet, we make our chocolate. He did not become a pastry chef, you do not cook very well, you do not have a candy thermometer, you will only need a little 'practice and have a little' courage. Afterour advice and a few simple steps you will see how easy it is to make your chocolate.
Chocolate is a must for Christmas, and home-made chocolate is much healthier than the chocolate we usually buy from the store because you know that all the ingredients you use and in reality you only need a few ingredients to get to know the perfect chocolate.
Normally a bit 'of water, too much sugar, cocoa and milk powder. Basically you can make various chocolateFlavors, all you have to do a bit of vanilla extract, rum, mint or fruit.
The key to the perfect chocolate is a double - Boiler keeps you from burning the syrup. If you do not have a double - Tank, you can easily create yourself, you just put s in the pan on a larger one. The larger pot should be half filled with water. Place both pans on the stove and the ingredients are melted in the pot smaller. When the water begins tocook, begins to melt the ingredients, but does not burn because the temperature is lower if the pot directly over the flame alive.
Here is the page where the recipe I use when I make my own chocolate www.illustrated-recipes.com/2010/12/homemade-chocolate-for-christmas/ find
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