2 scoops of vanilla ice cream topped with chocolate syrup is one of my favorite desserts, especially after dinner. Chocolate syrup is not added just to ice cream alone, it is added to other foods as well. A good example is various cakes, and other chocolate desserts. Chocolate syrup gives you the umph that us chocaholics crave. The basic ingredients for chocolate syrup are cocoa powder, corn syrup, sugar, starches, and various flavorings.

There are a variety of chocolate syrup available in the market. If you are not satisfied with by one off the shelf at your locate store, you can make your own. Bosco Chocolate Syrup is one such brand of chocolate syrup. The company was founded in 1928, and is based in New Jersey. Bosco Chocolate Syrup is also in demand in Western Europe. Fox’s U-bet is another brand. It is made by H. Fox & Company in Brooklyn, New York since 1895. Their product is most associated with the egg cream fountain beverage. Other famous brands include Hershey’s, and Torani’s Sugar Free Chocolate Syrup.

You can also use chocolate syrup as an ingredient in alcoholic and non-alcoholic beverages. There are hundreds of beverages chocolate syrup as an ingredient.

If you want to make your own chocolate syrup below is a simple recipe

1-1/2 c. granulated sugar
1 c. sifted unsweetened Dutch process cocoa powder
Few grains salt
1 c. water
2 tsp. vanilla

In large pot, combine sugar, cocoa powder, and salt. Whip thoroughly to mix well. add water slowly and gradually as necessary, use the whisk to stir throughly and not beat. Set the temperature to medium heat; stir frequently until mixture comes to a boil. Boil for three minutes, stirring frequently and reduce heat if syrup is about to boil over. Remove from heat; pour into heatproof liquid measuring in a container with capacity of 3 cups. Cool briefly, then chill in refrigerator. Strain through fine strainer into container with at least 2 1/2 cup capacity. Stir in vanilla. Store it covered, in refrigerator.

tags: chocolate, chocolate syrup, dessert, Bosco, Fox’s U-Bet, Hershey’s, Torani’s

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I wish I was a chef in Hawaii. I’d make delectable chocolate desserts all the time. Course my favorite ingredient in the chocolate dessert is cacao butter.

This chocolate dessert is long lasting. You can store in the freezer for months. Whenever you or your family need a quick pick me up in the afternoon just go to the freezer and help yourself


tags: chocolate, chocolate desserts, cacao butter, chocolate nut clusters, hawaii

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For all of us with a sweet tooth a chocolate cheesecake is something which defies explanation or definition. But look for it on the net and you will come across a variety of definitions. But basically all of them say the same thing. A cheesecake is made from cream cheese, ricotta cheese, cottage cheese or sometimes Swiss or cheddar cheese. It may or may not have a crust, which can be a light dusting of bread crumbs, a cookie crust or a pastry crust. The filling is made by mixing the cheese with eggs, sugar and whatever flavoring you are going to use such as, chocolate. After baking, the cheesecake is chilled and topped with whipped cream, fruit or chocolate shavings.

The most common problem associated with baking cheesecakes is its tendency to “crack” when cooled. This is due to the coagulation of the beaten eggs in its batter but there are various methods to prevent this. One method is to bake the cake in a hot water bath to ensure even heating or alternatively, a little cornstarch blended into the batter prevents the coagulation of eggs. Some cheesecake manufacturers use novel methods like a blowtorch to crystallize the tops and the sides. Different countries have their own different style of cheesecake. Below is a recipe for a chocolate cheesecake.

Ingredients:

1 pkg. Duncan Hines deep chocolate cake mix
1 tbsp. cooking oil
2 (8 oz.) cream cheese
1/2 c. sugar
4 eggs
1 1/2 c. milk
1 tsp. vanilla
2 to 2 1/2 c. Cool Whip

Directions:
Take 1 cup cake mix and set aside. In a large bowl, combine the remaining cake mix, one egg and 1 tablespoon oil. Press into bottom of a greased 9×13x2 inch pan evenly and 3/4 inch up side. In same bowl, mix the cream cheese and sugar until fluffy. Add remaining eggs and the cupcake mix that was set aside. Beat 1 minute at medium speed. Add milk and vanilla, beating on low speed until smooth. Pour into crust and bake at 300 degrees for 55 to 60 minutes.
When cool, garnish with shaved and chopped cherries.


tags: chocolate, chocolate cheesecake, cherries, chocolate cake mix

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