PAULA RAZA, CAMILA AULESTIA, MA. PAULA GUERRERO, ALEJANDRO JARAMILLO.

Schokolec

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Products:

Dark chocolate White chocolate Fondue Filled chocolate

Dark chocolate

Ingredients: Cocoa Powder, Cocoa Budder and Sugar.

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.

White chocolate

Ingredients: Cocoa butter, milk powder, powdered sugar, lecithin.

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.

Fondue

Ingredients: Water, dark chocolate, milk chocolate, cream.

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.

Hot chocolate

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.

Prices:

Dark chocolate: $1.50 White chocolate: $2.00 Fondue: $10.00 all. $1.00 with fruits. Hot chocolate: $1.50

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