How can i make chocolate with coco powder?

Question

Can i please have step by step instructions please

Answer 1

Milk one cup

Sugar ½ cup

Coco powder 6 Tbs.

Butter 2 Tbs.

Heat the milk on the stove and when it boils add sugar, cocoa powder & butter and stir till you have a paste. Place the paste on a butter paper and give them shape with cookie cutter. After that place it in a refrigerator for some time so that the paste settles down. Now you chocolate is ready. Enjoy and have fun.

Answer 2

1/2 cup unsweetened cocoa powder

1/4 cup sugar

2 tbsp Splenda Granular

1/2 cup skim evaporated milk

1 1/2 tsp vanilla extract

To make chocolate sauce, whisk together cocoa, sugar, and Splenda in a medium-sized bowl. Slowly pour in milk to make a paste. Mix together to remove lumps. Transfer to a medium-sized saucepan and bring to a low boil over low heat, stirring constantly. Remove from heat and stir in vanilla

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125g copha

125g pure icing sugar

6 tablespoons cocoa

4 tablespoons full cream powdered milk

pinch salt

Sift icing sugar, cocoa, powdered milk and salt into a basin. Melt copha over gentle heat, add to dry ingredients. Mix until smooth and thick. Pour into square cake tin to set, then cut into squares. Mixture may be doubled, and dried fruit, nuts, coconut or rice bubbles can be added for variety.

Good Luck!

Answer 3

Here is some informaion about coco powder and what you can do with it

  

Cocoa Powder



Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter.  The remaining cocoa solids are processed to make fine unsweetened cocoa powder.   There are two types of unsweetened cocoa powder: natural and Dutch-processed.

Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used.  It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids.   Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients.  Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands.

Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods.  Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes.  When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.  Popular brands are Hershey's, Ghirardelli, and Scharffen Berger.

The role of cocoa powder in cakes:

When used alone in cakes, cocoa powder imparts a full rich chocolate flavor and dark color.  Cocoa powder can also be used in recipes with other chocolates (unsweetened or dark) and this combination produces a cake with a more intense chocolate flavor than if the cocoa wasn't present.   Most recipes call for sifting the cocoa powder with the flour but to bring out its full flavor it can be combined with a small amount of boiling water.  (If you want to try this in a recipe, substitute some of the liquid in the recipe for boiling water.)  Often times, you may notice that more butter and leavening agent are used in recipes containing cocoa powder.  This is to offset cocoa powder's drying and strengthening affect in cakes.  There are two types of unsweetened cocoa powder: natural and Dutch-processed and it is best to use the type specified in the recipe as the leavening agent used is dependent on the type of cocoa powder.   Some prefer using Dutch-processed cocoa as a slight bitterness may be tasted in cakes using natural cocoa and baking soda.

To convert a cake recipe that uses bittersweet or semisweet chocolate to one using cocoa: (information taken from Rose Levy Beranbaum's Cake Bible)

Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate.  Also, dissolve the cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa's full flavor.

To convert a cake recipes that uses unsweetened chocolate to one using cocoa:  (information taken from Rose Levy Beranbaum's Cake Bible)

Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate.  Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa's full flavor.



Dutch-Processed Cocoa:

1 cup = 92 grams

1 cup sifted = 75 grams

Natural Unsweetened or Nonalkalized Cocoa:

1 cup = 82 grams

Substitution for 3 tablespoons (18 grams) Dutch-processed cocoa:   3 tablespoons (18 grams) natural cocoa powder plus pinch (1/8 teaspoon) baking soda

Substitution for 3 tablespoons (18 grams) natural cocoa:   3 tablespoons (18 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or vinegar

Note:  Due to the differences between natural and Dutch-processed cocoa powders, do not substitute one for the other in recipes.  

Note:  Do not confuse unsweetened natural and Dutch-processed cocoa powder with sweetened cocoa drink mixes.  They are not the same thing.



Cocoa Butter



ocoa butter is the ivory-colored natural fat of the cocoa bean extracted during the manufacturing process of producing chocolate and cocoa powder.  

It has a very subtle mellow flavor that gives chocolate its creamy smooth, melt-in-your-mouth texture.  

The quality of the cocoa butter depends on the quality of the bean it came from and the process of separating it from the chocolate liquor.   Cocoa butter is solid at room temperature but it has a low melting point (just below body temperature) and it does change from a solid to a liquid quickly (ie. sharp melting point).

The quality of chocolate depends on the amount of cocoa butter added during processing.  The reason a piece of good chocolate melts immediately when eaten is because the melting point of cocoa butter is the same as our internal body temperature.  Inferior brands of chocolate use vegetable shortenings instead of cocoa butter.

Cocoa butter is the base of white chocolate along with milk solids, sugar, vanilla and lecithin.  

Cocoa butter is expensive and is used both for cosmetics and baking (thinning chocolate, candy making, coating marzipan figures for shine and also prevents them from drying out too fast).

Mainly found through mail order sources.

Store cocoa butter in an airtight container and it will keep several years in the refrigerator.













  

Answer 4

add milk stir then put in the fridge

Answer 5

"How can I make chocolate with coco powder" you ask - so on comes an advertiser and tells you HOW TO BAKE A CAKE.

NOT A VERY GOOD START IS IT?

Actually, although you can make some chocolate FLAVOURED fillings and coatings, you can't make chocolate without cocoa butter, and I've never seen that on sale any time I've visited any of Cadbury's factories!