Chocolaty Cakes

Facebook:-
Page: - http://www.facebook.com/ChocolatyCakesBaroda
Group: -Chocolaty Cakes(Cooking & Baking Classes)
Contact – 9974065440

CHOCOLATE MAKING
(BASIC- covering hard, soft and liquid centres)

Following are only the hints for chocolate making. You are requested to follow the instruction
told in the class.

 Tempering Chocolate (Melting chocolate)

On the Hob-
 Break the chocolate into small sized pieces.
 Put chocolate into a heatproof bowl. Place the bowl over a pan of hot, simmering
water, making sure the base of the bowl does not come into contact with the water.
Once chocolate begins to melt, stir gently, then remove from the heat.

In The Microwave-
 Put the bowl into the microwave and zip it for 40 seconds. Take the bowl out and
stir well.
 Then put it back in the microwave and nuke it for 30 seconds.
 Repeat this process if needed.

For Coverture Chocolate-

 Take 3 part of chocolate in a bowl & ¼ part in another bowl.
 Microwave for 20 sec
 Melt at time temperature is 113 degree.
 Add ¼ part of chocolate, then temperature should be 90 degree.
 Stur and cool down the temperature till 86 degree. For white chocolate 84 degree.
 Then pour in mould and set.

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 HARD CENTRE

1. Fruit-nut
Temper chocolate. Add mixed roasted dry-fruits.

2. Walnut, Almond, Apricot, Pecan, Hazenut or keshew chocolate

Add the particulars (roasted) nut in tempered chocolate.

3. Marble chocolate
Temper equal quantity of both dark and white chocolate & set as per instruction.

4. Mint, Strawberry, Orange, Coffee, Liquor or Lemon chocolate

Mix oil based essence of particular flavour in tempered chocolate and set.

5. Chocolate Rock
Dip whole nuts in chocolate and set on foil or parchment paper.

6. Rum and Rasin

Dip rasins in rum overnight and add to chocolate.

7. Caramel Chocolate
Add butterscotch nuts to chocolate.

SOFT CENTRE

8. Chocolate truffle
To make centre – Mix 25 ml Rum into 50 gr. Tempered chocolate.
(1) Add dry fruits.
(2) Add oil based flavours.

9. Flavoured Centre (strawberry, mint, caramel, coffee, orange or rose)

50 gr Milkmaid, 25 gr butter, ¼ ts essence and colour.

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 Mix milkmaid and butter. Cook it on slow flame until its thick. Mix colour and
essence.

10. Marzipan
Keshew / almond / pistachio powder and milkmaid = make soft filling.

11. Coconut creamy

3tbs coconut powder, 3tbs milk powder and milkmaid for binding & make a soft filling.

12. Crunch
Mix choco flex, rice crisp or corn flex in tempered chocolate and set.

13. Choco – Biscuits

Dip cookies in tempered chocolate.

14. Crispy coconut balls

2 c chocolate, 2 c rice crispiest, 2 c shredded coconut.

LIQUID CENTRE

15. Rum cream

1 tabs rum + 1 tabs milkmaid.

16. Mint / Rose liquor

1 tab liquor, 1 tab milkmaid, one drop mint essence, green colour.

17. Screw driver

1 tab liquor + 1 ½ ts rasna tang powder.

18. Strawberry Liquor

1 tab liquor + 1 tab strawberry crush.

19. Orange Colada

1 tab liquor, 1 ½ tsp orange powder, 1 tab coconut cream.

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 20. Coffee Liquor
1 tab liquor, 1 tab milkmaid, ¼ tsp coffee powder.

21. Chocolate
1 tab rum, 1 ts milkmaid, chocolate essence.

Liquid Filling Without Liquor

22. Milkmaid filling + essence of your choice.
23. Milkmaid + Coffee.
24. Strawberry/ Mango/ Pineapple/ Orange/ Lemon crush.
25. Whipped or fresh cream/ fresh fruits/ honey/ Ice-cream.
26. Strawberry cream/ Mango cream/ Banana cream.
27. Mocktail
28. Shacks
29. Rose milk

FOR NEW UPDATES YOU CAN FOLLOW US ON FACEBOOK – CHOCOLATY CAKES

THANKS

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 Chocolaty Cakes (Cooking & Baking Classes)
Following courses are conducted by us….

 Cakes and Cupcakes (Level 1)

 Advanced Cakes – Part 1

 Advanced Cakes – Part 2

 Fondant n Gumpaste Theme Cakes

 Healthy Tea Time Cakes

 Breads, Donuts, Puff & Pizza

 Jain Breads, Donuts, Pizza n More (without Yeast)

 Cookies & Whoopie Pie

 Brownies, Crownies, Brookies & Blondies

 French Macaroons

 Cakesicles n Entremets Domes

 Nutri Bar & Granola

 Exotic Flavoured Nuts

 Waffles n Pancakes

 Basic Chocolate

 Advanced Chocolate

 Chocolate Art & Decoration

 Chocolate Bouquets

 Ice-creams, Kulfis & Sundaes

 Mocktails, Shakes, Smoothies, Falooda n Cold Coffees

 International Desserts

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permission. Page 5
  Bengali Sweets

 Royal Dry Fruit Sweets

 Soups

 Salads

 Starters & Snacks

 Chinese Cuisines

 Punjabi Cuisines

 Mexican & Italian Cuisines

 Hot Sizzling Sizzlers

 Authentic Delhi Chat

 Royal Rajasthani Platter

 South Indian Cuisines

 Lebanese Cuisines

 Frankies, Wraps & Rolls

 Parathas & Traditional Raitas (upcoming)

 Breakfast & Thepla Premix (upcoming)

 Sandwiches & Subways (upcoming)

 Baklava & Turkish Deserts

 Kids in the Kitchen

Duration: 3 – 4 hours

For more details visit facebookgroup:-

Chocolaty Cakes (Cooking & Baking Classes)

Contact – 9974065440

Our recipes or any part of our recipes are not to be reproduced by any manner without our written
permission. Page 6