I was amazed with what I discover.  I thought it would not work for this kind of a recipe but apparently I see this one from my read blogs and I want to share this with you.

I made my own recipe and here it is.

INGREDIENTS:

1. 1 cup of caster sugar
2. 1/4 cup water
3. 2 cups of milk
4. 100g dark cooking chocolate, coarsely chopped
5. 6 eggs
6. 1 can of 395g of sweetened condensed milk
7. 1/2 tsp of vanilla extract

PROCEDURE:

1. Pre-heat oven 160°C.
2. In a medium saucepan, combine the sugar and water. Stir over a low heat until sugar dissolves.  Increase heat until medium and cook, without stirring until syrup turns deep amber swirling the pans occasionally,for about 10 minutes.
3. Meanwhile place the milk and chocolate to a medium saucepan over a low heat. Cook,  stirring for 4-5 minutes or until the chocolates melts and become smooth.
4. In a blender, put the egg yolks, condensed milk, and vanilla.  Scoop out most of the bubbles.  Then gradually add the chocolate mixture to the egg mixture.
5. Place the cake pan in the  lined baking dish. Pour the mixture from the blender into the pan.  Pour enough boiling water into a dish to come halfway up the side of the pan.
6. Bake for 45 minutes.  Insert with a knife to make it sure it comes out clean.
7. Carefully remove the cake pan from the baking dish.  Set aside for 40 minutes to cool.  Place in the fridge for 8 hours or overnight to chill.
8. To unmold the flan simply run a knife around the sides.  Place an upside down serving platter over the flan and invert very quick!

Here is now my CHOCO LECHE FLAN.

Take note:  ALLOW 8 HOURS CHILLING TIME 

     

read more "CHOCO LECHE FLAN"

INGREDIENTS

• 1 pound semisweet chocolate, chopped fine
• 2 ounces unsweetened chocolate chopped fine
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1 (14-ounce) can sweetened condensed milk
• 1 tbsp vanilla extract
• 2 cups walnuts, chopped coarse

PROCEDURES

1. Cut 12-inch length extra-wide heavy duty aluminum foil; fold edges back to form 7 1/2-inch width.  With folded sides facing down, fit foil securely into bottom and up sides of 8-inch square baking pan, allowing excess to overhang pan sides.  Spray foil with vegetable oil spray.
2. Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed.  Stir in sweetened condensed milk and vanilla.  Set bowl over 4-quart saucepan containing 2 cups simmering water.  Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain,2 to 4 minutes.
3. Remove from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes.  Stir in walnuts.  Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set,about 2 hours.
4. Remove fudge from pan using foil sling and cut into squares.

read more "15 MINUTE CHOCOLATE-WALNUT FUDGE"

My kids love to eat my home-made no-bake rocky road bars.  Combination flavor of rocky road ice cream with the crunch of graham crackers.

So easy, no baking.  Your kids will surely love this. 

They can also help you by doing this easy step-to-step procedures.

INGREDIENTS:

• 6 whole graham crackers, broken into 1-inch pieces
• 2 1/2 cups lightly packed mini marshmallows
• 1 cup whole almonds(*peanut) toasted and chopped coarse
• 4 tbsp unsalted butter
• 8 ounces semisweet chocolate, chopped coarse
• 2 tbsp light corn syrup

PROCEDURES:

1. Line 8-inch square baking pan with foil sling and grease foil.  Toss graham crackers pieces,1 cup marshmallows, and almonds together in large bowl and set aside.
2. Melt butter in medium saucepan over low heat.  Add remaining 1 1/2 cups marshmallows and cook, stirring constantly, until melted and smooth, about 2 minutes.  Stir in chocolate and corn syrup and continue to cook, stirring constantly, until incorporated, about 30 seconds.
3. Working quickly, pour chocolate mixture over graham cracker mixture and fold gently until evenly coated.
4. Scrape mixture into prepared baking pan and press evenly into pan with greased spatula.
5. Refrigerate bars until firm, about 2 hours.
6. Remover bars from pan using foil sling, cut into squares, and serve.

MERIENDA TIME.  

GOOD FOR SNACKS AND PARTIES TOO!!!

read more "No-Bake Rocky Road Bars"

I love brownies and I wonder what will happen if I combine my fave chewy caramel and chocolate brownies.

10 minutes HOMEMADE CARAMEL INGREDIENTS:

• 1/4 cup plus 2 tablespoons heavy cream
• 1/4 tsp salt
• 1/4 cup water
• 2 tbsp light corn syrup
• 1 1/4 cups(8 3/4 ounces) sugar
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

STEP BY STEP:
  

CENTER SUGAR. Pour granulated sugar into center of saucepan, making sure granules don't touch sides.

DAMPEN WITH SPATULA.  Gently stir with clean spatula until sugar is damp.  Cover until mixture boils and sugar dissolves completely; remove lid.

PALE GOLDEN. Cook until bubbles show faint golden color, then lower heat.  Full gold bubbles mean you've gone too far.

LIGHT AMBER. Cook for 1 to 3 minutes more, until mixture is light amber(the color of honey).  Remove the pan from heat.

MEDIUM AMBER.  Add cream, butter, and vanilla, which will cause caramel to turn a darker shade of amber.  And set aside.

BROWNIES INGREDIENTS:

• 3/4 cup(3 3/4 ounces) all-purpose flour
• 1/2 teaspoon baking powder
• 8 tablespoons unsalted butter, cut into 1-inch pieces
• 4 ounces bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 2 large eggs
• 1 cup(7 ounces) sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2/3 cup chopped pecans (or walnut, or peanut)
• 1/3 cup(2 ounces) semisweet chocolate chips

GARNISH

• 25 pecan halves, toasted or peanuts or walnut

PROCEDURE

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.  Line 9-inch square baking pan with aluminum foil, allowing extra foil to hang over edges of pan.  Spray foil-lined pan with vegetable oil spray.  Combine flour and baking powder in small bowl and set aside.
2. Melt butter and bittersweet and unsweetened chocolates in heatproof bowl set over saucepan of barely simmering water, stirring occasionally until smooth; set aside to cool.  When chocolate has cooled slightly, whisk eggs in large bowl, add sugar, salt, and vanilla, and whisk until incorporated.  Whisk melted chocolate mixture into egg mixture.  Add flour mixture and stir until almost combined.  Stir in chopped pecans and chocolate chips.
3. Distribute half of brownie batter in pre-pared baking pan.  Drizzle 1/4 cup of caramel over brownie batter.  Drop remaining brownie batter over caramel layer; spread evenly and into corners of pan.  Drizzle 1/4 cup caramel over top.  Using tip of butter knife, swirl caramel and batter.  Bake brownies until toothpick inserted into  center comes out with few moist crumbs attached, 34-45 minutes.  Let it cool to room temperature on wire rack, 1 to 2 hours.
4. Heat remaining caramel(you should have about 3/4 cup) in a microwave until hot and pourable but still thick, 45 to 60 seconds, stirring once or twice.  Pour caramel over brownies and using rubber spatula, spread caramel to cover surface.  Refrigerate brownies uncovered until fully chilled,at least 2 hours or overnight.
5. Remove brownies from baking pan by lifting foil sling.  Cut into 25 evenly sized squares.  Press pecan  half gently onto surface of each brownie.  Serve brownies chilled or at room temperature.

Credit/Source to chocolate desserts book

read more "TURTLE BROWNIES"

Chocolate and bread pudding sound like a match made from heaven.  Actually this is my favorite chocolate bread I've ever taste in my entire life.

So many version are coming out treacly and dull, no chocolate punch at all.  I guess there is something missing or may I see they add some more ingredients that doesn't give at all that chocolaty taste.

And as a chocolate lover I have to make my own experiment to justify my query.

• SOAKED IN DAIRY COCOA AND SUGAR

RESULT: 

The bread is fully saturated

  

• SOAKED IN CUSTARD MADE WITH MELTED CHOCOLATE

RESULT: 

BREAD REMAINS DRY IN SPOTS

Here's what I discovered in order to have that melted semisweet chocolate to CHOCOLATE BREAD PUDDING.

~Soak the toasted bread in a warm mixture of heavy cream, milk, espresso and cocoa powders, and sugar to infuse each piece with chocolate before adding the rich custard made with melted chocolate.

RECIPE

photo credit: mikeandanna via photo pin cc

• 1 (12-inch) loaf challah, cut into 1/2-inch cubes (about 12 cups)
• 4 cups heavy cream
• 2 cups whole milk
• 1 cup(7 ounces) sugar
• 1/2 cup(1 1/2 ounces) Dutch-processed cocoa (Use Dutch-processed cocoa.  Natural cocoa powder will make the bread pudding too bitter.
• 1 tablespoon instant espresso powder
• 8 ounces semisweet chocolate, chopped
• 10 large egg yolks

How to cook it?

1. Heat oven to 300 degrees. Put the oven rack to middle position.  For 30 minutes put the bread on a rimmed baking sheet and toast it, stirring occasionally, until golden crisp.  Transfer to a large bowl.
2. 325 degrees increased oven temperature.  On a 13 by 9-inch baking pan grease it.  Heat 1 1/2 cups cream, milk, 1/2 cup sugar, cocoa, and espresso powder in saucepan over a medium-high heat, stir occasionally, until steaming and sugar dissolves.
3. Pour warm mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, this is for about 10 minutes.
4. Bring additional 1 cup cream to simmer in saucepan over a medium-high heat.  Remove from heat but still continue on stirring until chocolate got smooth thingy texture.
5. Transfer 1 cup chocolate mixture to medium bowl and let it cool for 5 minutes(cover it).
6. Add egg yolks, the remaining 1 1/2 cups cream, and remaining 1/2 cup sugar to bowl with chocolate mixture and whisk to combine.
7. Transfer the soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over soaked bread mixture.
8. Bake until pudding is just set and surface is slightly crisp, about 45 minutes.
9. Let it cool for 30 minutes.  Warm reserved chocolate mixture over low heat, then pour over bread pudding.
10. Serve.

Note: If you have leftover bread pudding you should refrigerate it; after that you can reheat it if you want to eat it again.

read more "Chocolate Bread Pudding"

Ingredients

22 12 ozs fudges Brownie mix (Betty Crocker fudge Brownie mix with syrup) 24 craft wooden popsicle sticks 1 cup semi-sweet chocolate (chips) 1 Heat oven to 350°F. 2 Line a 13 X 9 inch pan with foil so foil extends over sides of pan. 3 Spray foil with cooking spray. 4 Make Brownie mix following package directions on box for a 13 X 9 inch pan. 5 Cool completely for 1 hour. 6 Place Brownies in freezer for 30 minutes. 7 Remove Brownies from pan by lifting foil carefully. 8 Peel foil from sides of Brownies. 9 Cut Brownies into 24 equal sized squares (Each square should be about 1 1/2 X 3 1/4-inch). 10 Gently insert sticks into each Brownie, peeling foil from bars. 11 Place on baking sheet and freeze 30 minutes. 12 Pour chips into separate bowls adding 2 teaspoons shortening to each bowl. 13 Microwave uncovered on high for about 1 minute. 14 Stir until smooth. 15 If necessary, microwave an additional 5 seconds at a time till smooth. 16 Dip top 1/2 to 1/3 of each bar in either chocolate or white chocolate. 17 Decorate with assorted candy sprinkles or decors.

1 cup white chocolate chips 4 tsps shortening (divided in half)

Link from yummly

read more "Brownie Pops"

I went to Goldilocks to buy my mamas' favorite MONGO HOPIA, my daughters' fave CINNAMON and my fave DARK CHOCOLATE CHIPS MUFFIN.

Why we love the products of Goldilocks?  

Goldilocks products have always been a part of every Filipino occasion. From extra special Premium Cakes, personalized Greeting Cakes to the favorite Cake Rolls, whatever the celebration, there's a Goldilocks product to make the moment sweeter. And aside from the quality of Goldilocks products, Filipinos associate Goldilocks products with thoughtfulness.

For additional info about GOLDILOCKS dated July 12, 2012 
read here 
Goldilocks still demand even though USA amid economic downturn.

Going back to my favorite muffin.  I super love this muffin, the muffin that looks like a planet to me, hahahahaha, reminds me of Planet Saturn.

read more "DARK CHOCO CHIPS MUFFIN of GOLDILOCKS"

Ingredients: HOT CHOCO

1 C heavy cream
150 g dark chocolate bars
1/4 C sugar
1/2 t vanilla
3 C CARNATION EVAP


Procedure:

1. In a saucepan, heat heavy cream to scalding until tiny bubbles form around edge of pan. 
2. Remove from heat and stir in chocolate pieces until melted and mixture is smooth. 
3. Add sugar and vanilla and stir until smooth. 
4. Pour in CARNATION EVAP. 
5. Return saucepan to stove and heat on medium until mixture is hot and steaming without boiling.
6. Set aside to cool. Do not refrigerate.

INGREDIENTS: Maja Blanca

3 1/2 C canned coconut milk (for Latik toppings)
3 ½ C canned coconut milk (for pudding)
3 1/2 C CARNATION EVAP
1 C sugar
1 C cornstarch
1 T lime peel

1/2 t salt

Procedure:

1. For Latik Toppings, in a deep non-stick frying pan, bring coconut milk to a boil then lower to medium heat. Continue stirring coconut milk until coconut oil starts coming out and it turns golden brown. 
2. Remove from heat immediately and pour into small bowl
3. For Pudding, grease a 9 x 13 pan, with coconut oil from latik, then set aside. 
4. In a large saucepan, combine coconut milk, 2 1/2 cups CARNATION EVAP, 1/2 cup sugar and lime peel.
5. Bring to a boil, remove lime peel and then simmer. 
6. Combine cornstarch, 1/2 cup sugar and salt in a medium bowl. 
7. Add 1 cup CARNATION EVAP and mix thoroughly with our HOT CHOCO mixture. 
8. Pour into saucepan and stir constantly until the pudding starts to thicken. As soon as it starts to bubble, remove from heat and pour into prepared pan.

Source: My Mama Recipe

read more "CHOCOLATE MAJA"

Ingredients
1 can of sweetened condensed milk
1oz of butter
3 large tablespoons of cocoa powder
Chocolate 100s and 1000s (chocolate granules) for decoration

Method

1.  Place cocoa powder, condensed milk and butter in heavy saucepan. 

2.  Heat the mixture slowly on low heat stirring constantly until resembles a fudge like consistency, but not too stiff. If you cook the mixture too long the it becomes too hard and is chewy. 

3.  Remove from saucepan, put into a dish and allow to cool completely. 

4.  Pour chocolate 100s and 1000s onto a plate.

5.  Grease your hands with butter or margarine before rolling the chocolate mixture into little balls as this prevents it sticking to your hands as you form into balls.

Source: pigletinportugal

read more "Chocolate Cannonballs"

It’s Chocolate Day! What’s your favorite chocolate treat? 

read more "CHOCOLATE DAY!!!!!!"

achocolatelover.com

If you are allergic to chocolate, or common ingredients found in chocolate, eating it can make your asthma worse. Asthma is the result of inflammation and swelling in the lungs that restricts your airways, leading to shortness of breath, wheezing, coughing and chest pain. Because most allergy symptoms are the result of inflammation in soft tissues throughout the body, eating chocolate can make your asthma worse. If you notice that eating chocolate causes your asthma symptoms to increase, stop eating all foods that contain chocolate until your doctor can evaluate you.

Read more: http://www.livestrong.com/article/423246-can-chocolate-make-my-asthma-worse/#ixzz1zjziken1

read more "CHOCOLATE and ASTHMA"

Originally consumed as a spicy drink, chocolate can be traced back to the ancient Mayan and Aztec civilizations in Mexico, Central and South America where the Theobroma cacao tree, or cocoa tree, grows wild in tropical rain forests. Their drink was made from ground cocoa beans. Since sugar was unknown to the Aztecs, they flavored the ground beans with spices, chili peppers and corn meal. Some say it was frothed and eaten with a spoon. The Aztec emperor, Montezuma, was said to drink chocolate that was thick as honey and dyed red. He liked it so much that he drank 50 goblets of it every day, and when he was done, he threw the golden goblets away. They weren't valuable to him, but the chocolate was.

Solid chocolate as we know it today wasn't created until the late 1800's in Europe. Hundreds of years before the Europeans got into the act, the Mayans and the Aztecs treasured the cacao beans, later called cocoa, for their value as an ingredient for their special drink and as a currency.

Christopher Colombus is said to have brought the first cocoa beans back to Europe between 1502-1504. However, with far more exciting treasures on board, the beans were neglected. It was his fellow explorer, Spain's Hernando Cortez, who realized a potential commercial value in the beans. Cortez, upon conquering the Aztec emperor and his people, sampled the drink but didn't care for it. However, he did take some beans back to Spain where it was made into an agreeable drink by substituting sugar and vanilla for the chili peppers. This beverage was kept a secret from other European countries for nearly a century. And when the British captured a Spanish vessel loaded with the cocoa beans in 1587, the cargo was destroyed as useless.

During the 17th century, the chocolate beverage quickly became the fashionable drink all over Europe, but not without opposition. Some condemned it as an evil drink. Frederick III of Prussia prohibited it in his realm. In the countries that did accept the drink, it was limited to the wealthy because of its high price. The London chocolate houses became the trendy meeting places where the elite London society savored this new luxury beverage. The first chocolate house opened in London in 1657, advertising "this excellent West India drink." As cocoa plantations spread to the tropics in both hemispheres by the 19th century, the increased production lowered the price of the cocoa beans and chocolate became a popular and affordable beverage. In England, the heavy import duties which had made chocolate a luxury for the wealthy were reduced in 1853, allowing a number of cocoa and drinking chocolate manufacturers to get into the business.

Chocolate was still exclusively for drinking until around 1830 when solid eating chocolate was developed by J. S. Fry and Sons, a British chocolate maker. Then in the 1870's, Swiss manufacturers added milk creating the first milk chocolate.

Industrialization in the nineteenth and twentieth centuries have since made chocolate a food for the masses. But despite its availablilty, people continue to hold onto the notion of chocolate as a special treat. In the early 1990s, annual U.S. production of chocolate and related confections exceeded 1.2 million metric tons. Annual consumption in the U.S. was about 11.3 lb per person.

Source: dolphinnatural

read more "About Chocolates"