How to make chocolate,fudge chocolate and caramalised chocolate with chocolate bars and it stay long at 38deg

Question

How to make chocolate,fudge chocolate and caramalised chocolate with chocolate bars and it stay long at 38deg

Answer 1

how to make chocolate,fudge chocolate and caramalised chocolate with chocolate bars and it stay long at 38deg

too confusing

Answer 2

INGREDIENTS:

3 large egg whites, at room temperature

1/4 teaspoon cream of tartar

1 cup superfine granulated sugar (see Note)

1/4 cup unsweetened cocoa powder, sifted (Ghiradelli recommended)

1/2 cup miniature semi-sweet chocolate chips

PREPARATION:

Chill mixing bowl and beaters for 15 minutes.

Preheat oven to 250 F. Line cookie sheets with Silpats or parchment paper.

Beat egg whites and cream of tartar on high speed until soft peaks form. Add sugar a tablespoon at a time until all sugar is incorporated and melted into the meringue. The meringue should be shiny and form stiff peaks.

Sprinkle sifted cocoa powder over meringue and gently fold in with a large spatula. Fold in miniature chocolate chips.

Drop by scant teaspoonfuls onto prepared cookie sheets, placing cookies about 1 inch apart. (You want these bite-sized to pop the whole cookie into your mouth. Larger ones are fine but make a crumbly mess when you bite into them.)

Bake about 1 hour until stiff and dry. Turn off oven, but leave meringue cookies in the oven until cool to further dry out, another 2 hours.

Store in an airtight container.

Yield: about 5 dozen meringue cookies, depending on size

Note: If you cannot find superfine granulated sugar, measure 1 cup plus 1 tsp of granulated table sugar in a small food processor and process about 2 minutes. Do not use confectioners' sugar. It contains cornstarch.