Deserts

Hosted by Cherie Thomas
Group active since Sun, Jul 17, 2011

Describe your new group for others.

Lora DiGs
Jul 31, 2014

DESSERTS?

I AM ASSUMING THIS GROUP IS ALL ABOUT DESSERTS N NOT DESERTS ;)

Straws Kitchen
Feb 10, 2012

ALL ABOUT CHOCOLATE

Types of Chocolate

Unsweetened Chocolate
Don’t look to satisfy your sweet tooth with this type. It’s pure chocolate liquor from ground chocolate beans, and it has a bitter taste. However, it is used as a base for a variety of baked goods because sugar is usually added. Test the theory by trying our recipe for Chocolate Fudge.

Milk Chocolate
Created by adding milk powder, this type is probably the most popular for its extra sweet taste. Join the trend by trying our recipes for Milk Chocolate Malt Brownies or Chocolate Cream Pie.

Dark Chocolate
This type is not as sweet as its counterparts and does not include milk as an additive. Semi-sweet chocolate is a form of dark chocolate with lower sugar content, but it has slightly more sugar than bittersweet chocolate, which is Europe’s version of dark chocolate. Go dark with our recipe for Dark Chocolate Raspberry Fondue or Noir Bars.

White Chocolate
Removing cocoa liquor from milk chocolate will give you white chocolate, which has a rich, dairy taste. Get creative with our recipes for White Chocolate Lime Bars or White Chocolate Cheesecake.


Make It a Chocolate Tasting Party
Consult Hosting a Chocolate Tasting for all you need know to entertain with this easiest of parties! What a sweet indulgence.


Chocolate Tips

Storing Chocolate
Chocolate should be stored in a dry, cool place that is between 60°F and 78°F. If the temperature is higher or if humidity is above 50%, trying wrapping it in a moisture-proof wrap. It can be stored in a fridge, but let it stand at room temperature before serving.

Melting Chocolate
Because it can burn easily, chocolate should be melted slowly. For microwaving, chop it up into small pieces (it will melt easier this way) and put it in a microwave-safe container or heat on medium power for a minute at a time, stirring in between until the chocolate is completely melted. Make sure no water comes into contact with it because it will clump or seize.

SK H
Nov 22, 2011

Thanksgiving

Wishing each and everyone a wonderful Thanksgiving!


Carol Junkins
Aug 8, 2011

What happened to this group

Is Cherie still running this group? Seems strange only 13 recipes here?