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Easy Chocolate Cake

In addition to containing cocoa solids, Milk Chocolate contains either condensed milk (most European varieties) or dry milk solids. Milk Chocolates are typically much sweeter than Dark Chocolate, and many popular candy bars that are Chocolate-based use Milk Chocolate.

Milk Chocolate is the combination of Chocolate Liquor, cocoa butter, Vanilla, milk solids, and lecithin. This Type Of Chocolate could be kept up to a year if stored in a cool, dry place. Milk Chocolate must contain at least 10% of chocolate liquor, 3.7% milk fats, and 12% milk solids. The U.S. Government requires a 10% concentration of chocolate liquor while EU regulations specify a minimum of 25% chocolate liquor. This makes European Milk Chocolate better than American Milk Chocolate, because the more chocolate liquor added the more delicious it gets. Generally, Milk Chocolate is popularly used in decorating cake and cookies.

Milk Chocolate is solid chocolate made with milk in the form of milk powder, liquid milk, or condensed milk (invented by Henri Nestle in the 1800s) added. In the 1870s Swiss confectioner Daniel Peter had developed solid Milk Chocolate using condensed milk; hitherto it had only been available as a drink. The U.S. Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids, however an agreement was reached in 2003 that allows Milk Chocolate in the UK and Ireland to contain only 20% cocoa solids. This type of chocolate must be called "family Milk Chocolate" elsewhere in the European Union.

Related : Easy Chocolate Cake Recipe

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Dark Chocolate is Chocolate without milk solids added. Dark chocolate has a more pronounced chocolate taste than Milk Chocolate, because it does not contain milk solids to compete with the Chocolate Taste. However, the lack of milk additives also means that Dark chocolate is more prone to a dry, chalky texture and a bitter aftertaste.

The basic ingredients in Dark chocolate bars are Cacao beans, sugar, an emulsifier such as soy lecithin to preserve texture, and flavorings such as Vanilla. Dark chocolate is often distinguished by the percentage of cocoa solids in the bar. The Cocoa content of commercial Dark chocolate bars can range from 30% (sweet dark) to 70%, 75%, or even above 80% for extremely dark bars. Common terms used to distinguish the cocoa content of Dark chocolate bars include bittersweet, semi-sweet Chocolate, and sweet dark chocolate.
Also Known As: Bittersweet Chocolate, Semi-Sweet Chocolate, Sweet Dark Chocolate

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Easy Chocolate Cake

This classic Toffee is buttery and rich, and pairs very well with Dark Chocolate. For easily printable instructions, please refer to the English Toffee Recipe.

Begin by assembling your ingredients:

* 3/4 cup almonds, toasted and Choped
* 1 pound of dark chocolate
* 2 cups (1 pound) butter
* 2-2/3 cups granulated sugar
* 1/3 cup water
* 1/4 cup light corn Syrup

You will also need a large baking sheet with 1" sides, covered with foil and sprayed with nonstick cooking spray.





Cut the butter into small, even squares. Place the chopped butter, sugar, water, and corn syrup in a large heavy saucepan over medium heat.





Stir the mixture constantly until the sugar is dissolved and the butter is melted. Insert a candy thermometer and bring the candy to a boil. Periodically brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming on the sides and turning your candy unpleasantly gritty.





Continue to cook the candy, stirring frequently, until it reaches 300 degrees on the candy thermometer. If the candy appears to separate (with a layer of melted butter on top) carefully stir it vigorously to make it come back together again. Watch the candy as it approaches 300, since it cooks quickly and can easily scorch at high temperatures. As it reaches the proper temperature it will turn a dark, golden amber color.





Once the candy reaches 300 degrees, carefully remove the pan from heat and pour the toffee onto the prepared baking sheet. Do not scrape out the remaining candy clinging to the sides and bottom of the pan. Be very careful during this process, as hot sugar can cause painful burns.





1. Immediately after the toffee is poured onto the baking sheet, use a spatula to spread the candy to an even thickness.

2. Allow the toffee to begin to set for a minute or two, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles, firmly cutting through to the bottom of the pan. Allow the toffee to cool completely.




Once the toffee is cool, carefully break it apart on the scored lines into small squares. At this point, the toffee is finished and can be served plain. If you wish to dip it in chocolate, proceed to the next step.





To dip the toffee in chocolate, begin by Melting Chocolate. Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent Overheating.

Dip each piece of toffee in the chocolate. You can dip it halfway in, or if you prefer, you can use a fork or dipping tools to submerge the toffee pieces entirely in chocolate. Remove the toffee from the chocolate and drag the bottom of the fork across the lip of the bowl to remove excess chocolate. Place dipped toffee pieces on a baking sheet lined with aluminum foil. You can serve the Chocolate Dipped toffee as-is, or if you would like to cover it with chopped nuts, proceed to the next step.




While the chocolate is still wet, sprinkle the tops of the toffee bars generously with chopped nuts. Repeat with the remaining chocolate, toffee and nuts.






Place the toffee in the refrigerator to set the chocolate for about 20-30 minutes. Once the chocolate is set, the toffee can be served immediately or stored in an airtight container in the refrigerator for up to one week.

Related : Easy Chocolate Cake Recipe

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Chocolate, as we commonly know it, is the product of a long refining process that begins with the fruit (Cacao beans)of the tropical tree Theobroma cacao. The beans are fermented, dried, roasted, and ground, and the resulting products include Cocoa Butter, a smooth, solid fat used in both food and cosmetics, and Chocolate Liquor, or ground roasted cocoa beans. The type of chocolate is determined by the various amounts of Cocoa Butter and Chocolate Liquor the chocolate contains, as well the amount of sugar and any other ingredients added to the mixture. This brief guide to chocolate terminology will familiarize you with some of the most common Chocolate Varieties.

* Cocoa Powder: This unsweetened powder is pulverized, partially defatted Chocolate Liquor. Cocoa Powder gives an intense Chocolate Taste and is available in “Dutch-processed” (alkalized) or natural varieties. Natural Cocoa Powder is light brown, with a strong, pronounced Chocolate Flavor. It is slightly acidic, so it is best to use natural Cocoa Powder in recipes calling for baking soda. Alkalized Cocoa Powder is darker in color, less acidic, and has a milder Chocolate Taste. Alkalized Cocoa Powder is recommended for recipes that call for baking powder.

* Unsweetened Chocolate: Also known as “bitter” or “Baking Chocolate”. This is pure Chocolate Liquor, composed solely of ground Cocoa beans. Although it looks and smells like chocolate, it has a bitter taste and is not meant for consumption on its own—it is best used in cooking, when it can be combined with sugar to make it more palatable. Because Cocoa beans contain equal amounts of Cocoa Butter and cocoa solids, Unsweetened Chocolate lends a deep, rich Chocolate Flavor to baked goods. Unsweetened Chocolate is the base ingredient in all other forms of chocolate, except White Chocolate.

* Dark Chocolate: chocolate that contains Chocolate Liquor, sugar, Cocoa Butter, Vanilla and leicithin (an emulsifier).There are no milk solids added in Dark Chocolate. The cocoa content of commercial Dark Chocolate bars can range from 30% (sweet dark) to 70- 80% for extremely dark bars. Bittersweet Chocolate and Semi-Sweet Chocolate also fall into the “Dark Chocolate” category.

* Bittersweet Chocolate: chocolate, as defined by the FDA, that contains at least 35% cocoa solids. Most bittersweet bars contain at least 50% Chocolate Liquor, with some bars pushing 70-80% Chocolate Liquor. This chocolate often has a deeper, more bitter flavor than sweet dark or semi-sweet bars. However, the amount of sugar in the chocolate is not regulated, so one manufacturer’s “Bittersweet” bar may taste sweeter than another’s “Semi-Sweet” bar.

* Semi-Sweet Chocolate: This is primarily an American term, popularized by Nestle Toll House Semi-Sweet Chocolate chips. Semi-Sweet Chocolate contains at least 35% cocoa solids, and is generally assumed to be darker than sweet Dark Chocolate, but sweeter than bittersweet. However, the lack of regulations regarding sugar content means that these classifications are relative and not consistent across brands.

* Sweet Dark Chocolate: is “Dark Chocolate” in the sense that it does not contain milk solids, but it still has a high percentage of sugar and is much sweeter than other types of Dark Chocolate. Many brands of sweet Dark Chocolate have only 20-40% cocoa solids.

* Milk Chocolate: In addition to containing Cocoa Butter and Chocolate Liquor, Milk Chocolate contains either condensed milk (most European varieties) or dry milk solids. Milk Chocolate must contain at least 10% Chocolate Liquor (in the United States), 3.39% butterfat, and 12% milk solids. Milk Chocolates are typically much sweeter than Dark Chocolate, and have a lighter color and a less pronounced Chocolate Taste. Milk Chocolate is more difficult to temper properly and more prone to Overheating Chocolate.

* White Chocolate: White Chocolate gets its name from the Cocoa Butter it contains, but does not contain Chocolate Liquor or any other cocoa products. As a result, it has no pronounced Chocolate Taste, but commonly Tastes like vanilla or other added Flavorings. By law, White Chocolate must contain a minimum 20% Cocoa Butter, 14% milk solids, and a maximum of 55% sugar. There are some “White Chocolate” products available that contain vegetable fats instead of Cocoa Butter—these should be avoided from a taste standpoint, as they contain no cocoa products at all, and are not technically White Chocolate.

* Couverture Chocolate: Used primarily by professional bakers or confectioners, this chocolate contains a very high percent (at least 30%) of Cocoa Butter, as well as a high percentage of Chocolate Liquor. This high ratio makes it expensive, but it also means that the resulting chocolate is smooth and melts quickly and evenly. Couverture Chocolate is the preferred chocolate for tempering and enrobing candies. It comes in dark, milk, and white varieties, and can be purchased online or at well-stocked cake decorating stores.

* Gianduja Chocolate: Gianduja is the name given to a European style of chocolate made from chocolate and nut paste. Hazelnut paste is most common, but Gianduja can also be made with almond paste. It comes in milk or Dark Chocolate varieties. Gianduja Chocolate can be used as a flavoring or as a substitute for milk or Dark Chocolate. At room temperature it is soft enough to be rolled or cut, but is too soft to use for molding chocolates.

* "Candy Coating" Chocolate: Also known as “confectionery coating,” “summer coating,” or “compound coating.” These terms refer to Candy products that are flavored like dark, milk or White Chocolate and substitute vegetable or palm oils for Cocoa Butter. These products are cheaper than most chocolates, and do not contain significant amounts of Chocolate Liquor, thus, they do not have a strong chocolate flavor or an appealing mouthfeel. However, they have excellent Melting Chocolate and molding properties, and thus are often used in candymaking for dipping or enrobing, since they do not require Tempering Chocolate and can withstand high ambient temperatures. Be careful to never mix candy coating with real chocolate, as the fats are not compatible and the resulting candy will be unattractive and discolored.

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