Reserve 1/4 cup of Bakers chocolate.
Mix all ingredients except powdered sugar and pour in oblong baking dish.
Bake for 40- 50 minutes at 350\u00b0.
When cool, ice with grated chocolate and powdered sugar.
Cream together butter, sugar and milk to make a dough.
Amount of milk may be increased to get a soft dough.
In a double boiler, mix small amount of paraffin and bakers chocolate and melt over a low heat.
Make small pieces of candy with the dough and using a toothpick, dip into liquid chocolate mix.
With a little practice you will arrive at the proper chocolate-paraffin mix to coat the candy and candy surface will be very glossy.
Immediately top with a pecan half.
Chop up 4 squares of Bakers chocolate. Set aside.
With a
east 1 hours.
Melt chocolate in a double boiler until
ousse depends entirely on the chocolate you use.
Please use
br>To make chocolate ganache topping, finely chop chocolate bar (you can
add the chopped chocolate and stir until the chocolate has melted. Set
cream butter and sugar.
add chocolate and eggs.
and vanilla.
mix.
add sifted dry ingredients alternately with milk. you may
mix.( i needed to add 1/2 cup more flour ,it was still a loose batter,but it makes cake like cookies ).
fold in fruit and nuts.
drop by teaspoonful.
2 inches apart.
on buttered baking sheet.
bake in moderate 350 degrees oven for 12 minutes.
In a small, heavy saucepan over low heat, heat chocolate squares and sweetened condensed milk, stirring frequently, until thickened (about 10 minutes).
Once thickened, remove from heat and add water or alcohol. Stir well and allow to cool if you're using as a frosting. If using as a glaze, pour over cake or dip cupcakes into it while still warm so they can set.
ounce square of unsweetened bakers chocolate. Once ompletely melted, stir in
Cream butter and sugar; stir in melted chocolate.
After cooled at bit, add eggs.
Beat for 5 minutes.
Refrigerate 2 to 3 hours.
Will freeze.
In a small dish, melt chocolate in the microwave.
Dip spoon into melted chocolate, filling bowl of spoon.
Place spoon on a cookie sheet lined with plastic wrap.
Repeat with remaining spoons.
Chill until set.
Re-dip spoons to coat underside.
Stand spoons up in a glass to keep bottom coating from smearing.
Chill until set.
Wrap the bowl of the spoon with plastic wrap and tie with a ribbon.
Used to stir hot coffee or cocoa.
Makes a great gift with Hot Chocolate recipe (above).
he 8 oz of white bakers chocolate and chop it up and
pray it with Bakers Joy.
Melt the unsweetened chocolate and butter
MICROWAVE chocolate, 1/2 cup sugar and
f margarine and 2 oz. chocolate squares until melted. Stir together
Heat oven to 350\u00b0F.
Put milk into a sauce pan or dounle boiler. Add chocolate and beaten egg.
Heat gently until chocolate is melted, stirring constantly.
Pour into Graham Cracker crust.
Bake 15 minutes.
Cool and then chill for at least 2 hours.
Slice and top each slice with whipped cream.
Microwave semi-sweet chocolate in a small microwave-safe
egrees.
Crust-combine the chocolate wafer crumbs and butter and
Chop the chocolate and heat it in the water until melted.
Add honey, salt, and beat the hot chocolate water with a balloon wire whip as you add th warmed milk.
To make it more frothy and give more food value, you can beat up an egg or two, add hot chocolate to it, then pour it into the chocolate cooking pot and continue to whip, (but this isn't authentic).
Serve the hot chocolate in mugs with cinnamon-bark stick stirrers in each.