PAULA RAZA, CAMILA AULESTIA, MA.
PAULA GUERRERO, ALEJANDRO
Ingredients: Cocoa Powder, Cocoa Budder and
Preparation: First, heat the sugar in a pan with one
cup of water. Stir till the sugar melts. Then add the
cocoa powder and stir to avoid the formation of
lumps (you can add cocoa butter as you want). The
mixture should not be watery, if that is the case, you
can add more cocoa powder. Pour the mixture into
molds and refrigerate.
Ingredients: Cocoa butter, milk powder, powdered
Preparation: First, melt the cocoa butter in a double
boiler till it turns creamy and soft. Once the cocoa
butter melts and reaches the right consistency, it should
be kept aside and allowed to cool for a few minutes.
Then, the melted cocoa butter needs to be poured into
a wet grinder, which starts rotationg. Now is when milk
powder, sugar and lecithin are added to the grinder.
The grinder should be allowed to continue churning the
mixture for at least 6 hours till it has the desired
consistency. After the chocolate is taken out of the
grinder it should be places in the refrigerator for at
least 24 hours.
Ingredients: Water, dark chocolate, milk chocolate,
Preparation: Bring the water to boil in a small
saucepan, then discard it but not dry the saucepan.
Pour the cream in the saoucepan and heat until it is
hot. Add the dark and milk chocolate and stir until it
melts and has a smooth texture. Finally add the
mashmallows and stir.
Ingredients: Solid chocolate and milk.
Preparation: Heat the milk and when it is hot
introduce the chocolate in it. Shake this until the
choolate is liquid and it is a homogeneus mixture.
Dark chocolate: $1.50
White chocolate: $2.00
Fondue: $10.00 all.
$1.00 with fruits.
Hot chocolate: $1.50