Chocolate Flowers Recipe By Tasty Recipes

CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with liners and cooking spray.
• Prepare cake mix according to its directions.
• Fill liners about ¾ of the way up with the cupcake batter.
• Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
• Allow the cupcakes to cool completely.
• In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
• Fold in the mini chocolate chips.
• Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
• Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
• Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
• Put the cupcakes in the freezer for about 1 hour or until firm.
• Melt the dark chocolate and coconut oil together.
• Carefully, dip the tops of the cupcakes into the melted chocolate.
• Place in the refrigerator to firm up if need be.
• Enjoy!

HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY

Steps:

• In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
• Once the dough starts to clump, turn it out onto a clean counter.
• Lightly knead the dough and form it into a ball, making sure not to over-knead it.
• Cover the dough with plastic wrap and refrigerate for one hour.
• Slice the cold butter in thirds and place it onto a sheet of parchment paper..
• Place another piece of parchment on top of the butter, and beat it with a rolling pin.
• Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
• Transfer the butter layer to the refrigerator.
• To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
• Roll out each corner and form a 10-inch (25 cm) square.
• Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
• Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
• Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
• Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
• Fold the top half down to the middle, and brush off any excess flour.
• Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
• Cover and refrigerate for one hour.
• Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
• After the final turn, cover the dough with plastic wrap and refrigerate overnight.
• To form the croissants, cut the dough in half. Place one half in the refrigerator.
• Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
• With a knife, trim the edges of the dough.
• Cut the dough into 4 rectangles.
• Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
• Place the croissants on a baking sheet, seam side down.
• Repeat with the other half of the dough.
• Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
• Place the croissants in a warm place to rise for 1-2 hours.
• Preheat oven to 400°F (200°C).
• Once the croissants have proofed, brush them with one more layer of egg wash.
• Bake for 15 minutes or until golden brown and cooked through. Serve warm.
• Enjoy!

THE BEST CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Grease and line three 8-inch (20 cm) cake tins with parchment paper.
• In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
• In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
• In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the mayonnaise and beat until the mixture is smooth and creamy.
• Preheat oven to 325˚F (160˚C).
• Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
• Using a rubber scraper, fold the dark chocolate chunks into the batter.
• Distribute the batter evenly between the 3 prepared cake tins.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
• Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
• While your cakes are cooling, prepare the buttercream.
• In a large bowl, beat together the butter and vanilla.
• Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
• Frost and decorate to your liking.
• Slice and serve.
• Enjoy!

CHOCOLATE FLOWERS RECIPE BY TASTY

Steps:

• Line a small baking sheet with parchment paper.
• Set a medium bowl over a small pot of simmering water. Add the white chocolate to the bowl and warm for 2-3 minutes, until about two thirds of the chocolate is melted. Stir to melt completely, then remove the bowl from the heat and let cool for about 10 minutes, until the temperature is between 85-90°F (29-32°C).
• Dip the back of a plastic spoon in the melted chocolate to coat. Use the edge of your thumb to wipe away any excess chocolate from the edges of the spoon, then place on the prepared baking sheet, chocolate-side up. Repeat with 10 more of the spoons. To create the smaller, inner petals, dip only the top half of the remaining 3 spoons into the chocolate, wiping away the excess around the edges. Freeze the spoons for 15 minutes.
• Remove the spoons from the refrigerator and repeat the dipping process to create a thicker layer of chocolate (this will make the petals sturdier and easier to handle). Freeze for another 15 minutes.
• Line a 2-inch wide round, such as a small jar lid, with a circle of parchment paper.
• Remove the spoons from the freezer and let thaw for about 5 minutes (this will make the chocolate easier to release). Working one at a time, gently slide the chocolate petals off of the spoons and onto the baking sheet (you may need to use your fingernail to gently release the chocolate from the spoons).
• Add a dollop of melted chocolate to the center of the parchment paper circle. Arrange 5 petals around the outer edge of the lid with the narrow ends facing outwards, pressing into the melted chocolate to secure. Add another small dollop of white chocolate to the center and arrange 3 more petals on top of the first layer. Add another dollop of melted chocolate and arrange the 3 small petals around the center. Add one more small dollop of melted chocolate to the center of the petals and fill with yellow sprinkles to resemble the center of a flower. Transfer the flower to the refrigerator to set for 30 minutes.
• Carefully peel the flowers away from the parchment paper and use to decorate cakes or cupcakes.
• Enjoy!

RASPBERRY PUFF PASTRY FLOWER RECIPE BY TASTY

Steps:

• Cut the puff pastry into 9 equal squares.
• Taking one of the squares, cut in the middle of each corner making sure your cuts do not touch in the center.
• Place ½ teaspoon of hazelnut spread in the center.
• Fold each corner to the center and press down until the pastry sticks. Brush each side of the fold with egg wash.
• Brush each side of the fold with egg wash.
• Pinch the corners of each fold together to create a petal shape, creating 4 petals.
• Place a raspberry in the center.
• Preheat oven to 400˚F (200˚C).
• Repeat with the remaining pastry squares.
• Bake for 15-20 minutes, until pastry is golden brown and puffed.
• Serve with a sprinkle of powdered sugar.
• Enjoy!

MOIST CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE FLOWERS

Steps:

• Melt chocolate coating and chocolate over hot water. Remove and add corn syrup. Allow to sit at room temperature overnight.
• The next day roll the chocolate between sheets of parchment or wax paper as thin as you like and then place in freezer a few seconds. Remove from freezer and cut out chocolate into circles the size of a quarter.
• Using 4 to 8 circles, shape into petals and attach to form blossom. Return to freezer for 3 or 4 minutes. The flowers will now hold their shape. Using 3- or 4-inch sticks as stems, attach the blossoms to the sticks and insert in flowerpots. Refrigerate until serving time.