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A Baker's Guide to Chocolate: A Collection of Recipes and by Dennis Weaver

By Dennis Weaver

Are you a chocolate lover? Do you're keen on utilizing chocolate on your baking? Then this is often the booklet for you!

Explore the various varieties of chocolate and whilst and the place to exploit them.

Learn suggestions and strategies for baking with chocolate and spot various recipes together with chocolate braided bread, peanut butter cookies with chocolate ganache filling and macadamia and raspberry chocolate chip cookies.

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Extra resources for A Baker's Guide to Chocolate: A Collection of Recipes and Useful Information

Example text

Blondie Chocolate Chip Cookies Line an 8 1/2 x 13-inch baking pan with parchment paper or aluminum foil. If you use aluminum foil, press the foil into the pan with it extending from both ends of the pan. Grease the foil. Spread the batter in the pan. The dough is heavy and thick. Use a spatula to pat the dough down and distribute it evenly in the pan. Bake for 24 to 28 minutes or until the top is golden brown. Remove the pan to cool on a wire rack. After the cookies have cooled for 45 minutes or so, remove the cookies from the pan by grasping the ends of the foil or parchment paper and lift from the pan.

Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. ) 3. Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each circle into six wedges and place them on the prepared baking sheet. Melt the 3 tablespoons of butter and brush on the scone wedges. Sprinkle them with the sugar to cover. 4. Let bake for 15 to 18 minutes or until the tops are lightly browned. Remove to a rack to cool.

Spoon the dough into walnut-sized mounds onto ungreased cookie sheets. Bake for 9 to 10 minutes or until the cookies are light brown. Remove them to a wire rack to cool. Yield: four to five dozen cookies. Butterscotch Chip Oat Cookies These are thin, slightly crisp cookies that showcase the butterscotch chips well. The oats give them a wholesome substance and make them a little chewy. Ingredients 1/2 cup butter 1/2 cup brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 tablespoon cold water 1 cup all-purpose flour 1 cup quick oats 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butterscotch chips Directions Preheat the oven to 350 degrees.

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