White Chocolate - What it is and How to Make It

Some people assume that white chocolate is the same as the milk or dark variety but with the color removed. Actually, that could not be further from the truth. This tasty treat is made from sugar, milk solids, and cocoa butter. It has been around since World War I and it became popular in Europe immediately. It made its way to the United States within a year.

Today there are many brands of white chocolate to choose from. This wonderful creamy ingredient can be enjoyed alone or used to make all kinds of sweet recipes. It is very nice when used to make fluffy mousse with jello and there are quite a few jello recipes you can use this ingredient in, either as part of the dessert or as a dessert garnish.

White chocolate contains only a small amount of caffeine, which comes from the cocoa solids. The melting point of cocoa butter is high enough to keep the product solid when it is at room temperature but it is low enough to let your delicious confection melt in the mouth. This is one of the reasons why this food is so comforting. White chocolate is white because it contains cocoa butter instead of solids, but according to the US Food and Drug Administration, it is a form of chocolate nonetheless.

Using It for Baking

This ingredient can be hard to cook with because the cocoa butter can split when it melts and this gives you an oily compound. As soon as you introduce water to the melted product it goes grainy and lumpy, which means the cocoa butter has split. You need to "re-emulsify" it if this happens, which means whisking a little butter into the mixture.

You can buy this ingredient in small or big bricks. You can also get chips, which is easier if you want to work with small amounts, make equal sized portions, or use it as a garnish or decoration.

Recipe for White Chocolate

This is such an easy recipe and you only need five ingredients to make it. You might already have most of these ingredients. You can buy this type of chocolate in the grocery store, of course, but making your own is fun and easy, and it also works out more economical.

It is important not to move the tray when these little snacks are setting in the refrigerator. Try to leave them alone for five hours, as tempting as it is to steal one!

What you will need:

1 teaspoon vanilla extract
1/4 cup cocoa butter
1/3 cup powdered sugar
1/2 teaspoon soy milk powder
1/8 teaspoon salt

How to make it:

Microwave the cocoa butter for a minute. It needs to melt completely without splitting. Stir in the sugar, then the soy milk powder, then the salt and finally the vanilla extract. The resulting mixture has to be smooth.

Divide it between small molds and tap them to make sure there are no air bubbles. Chill the molds in the refrigerator for five hours and try not to move the tray. Store the white chocolate in an airtight container.

If you enjoy making chocolate recipes, what about making some cake or cookies with jello? This versatile and fun ingredient can be used for making all kinds of delicious desserts including a simple no bake cheesecake.

JelloRecipes.net - We Don't Make the Products We Just Make Great Desserts with Them!

Instead of baking brownies, try this recipe for white chocolate Blondies from Rachel Allen. Watch the video recipe or download the ingredients and instructions at uktv.co.uk

This eBook is full of very tasty recipes that you can make into gift jars for friends and family.

It has a Master Mix that can be used to make many yummy cookie and muffin recipes.

There are a surprising amount of cocoa and flavored coffee mix recipes.

Here are a few of the recipes that you will find in this ebook:

1001 Cookie Mix
Amaretto Coffee Creamer
Apple, Cinnamon, Walnut Oatmeal Mix
Apple Cake In A Jar
Apple Muffin Mix
Apple Pie In A Jar
Bacon

List Price: $ 3.99

Price:

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December is the time for baking in the kitchen, insulated against the cold weather by a festive fug of spices, brandy and rich dried fruit: cookies, mince pies, Christmas pudding, Christmas cake. The Christmas cake should be prepared well ahead of time so it has time to develop moistness and flavour. Usually I procrastinate and bake it only a week before Christmas but this year I was determined to do it right. So yesterday the kitchen exuded a gentle spicy aroma as the cake cooked extremely slowly for four and a half hours. Just one whiff is enough to conjure up Christmas.

It is just the sort of rich, damp, heavy fruit cake that Captain Hook put out to poison the Lost Boys in the original Peter Pan story. That detail seems to have been omitted in the updated versions, maybe these days it seems too old-fashioned to believe that rich cake is death to young stomachs! My kids aren't really into the cake itself anyway, but they love the marzipan and icing, so will nibble meagrely at the cake in order to justify feasting on their icing and that of the adults as well, who Jack Sprat-like tend to prefer the cake and leave the excess sweet icing to the children.

Just before Christmas I usually get out the reliable old Delia Smith cook book to check out the cake recipe and quantities for the marzipan. Her recipes almost always work and are accurate if not always inspired. Now she is long supplanted by the younger, sexier Nigella, but her books are still at the back of my shelf for when I need to check details of some ordinary but useful dish.

Rich Fruit Cake Recipe

175g/6oz sultanas

50g/2oz glace cherries(optional)

50g/2oz mixed candied peel chopped

teaspoon salt

teaspoon grated nutmeg

teaspoon mixed spice

225g/8oz unsalted butter

225g/8oz soft brown sugar

4 large eggs

50g/2oz chopped almonds

grated rind of 1 orange

Leave it in a covered bowl over night or at least twelve hours.

Grease and line a 20cm/8 inch round cake tin or a 18cm/ 7 inch square one.

Sift together the flour, salt and spices. Cream the butter and sugar together in a large mixing bowl until light and fluffy (make sure you do this thoroughly). Beat eggs and add them a little at a time to the creamed mixture, beating well each time. Spoon the mixture into the prepared cake tin and spread it out evenly. Tie a band of brown paper round the outside of the tin and cover the top of the cake with a double layer of greaseproof paper (with a hole cut in the middle of it) Bake the cake at 140C/275F on the lower shelf of the oven for 4 - 4 hours. Don't open the door to check until at least 4 hours have passed. Once the cake has cooled wrap it in a layer of greaseproof paper then foil.

Our cake is now well wrapped in grease-proof paper and foil and stored on a shelf in the larder to steep in its own flavours. A week before Christmas I'll make the marzipan to go on it. I'll have a lot of help with that as the children vie to gather up any scraps that fall or are trimmed off. We've even converted marzipan haters in the family to our variety of almond paste, just by leaving out the almond essence, which gives the strong almost metallic taste to shop marzipan.

When I was growing up we had a set of figures for a Nativity scene that always decorated the cake and it was my favourite job to arrange them with a few tiny pine trees for added effect. You can be creative with your decoration, go for elegant with a single artificial poinsettia flower or fun with plastic animals - a donkey and ox, or as I often do being in Africa, a zebra, elephant and giraffe - standing around in the snow. Silver balls could make a star or you could find a tiny angel decoration to stand atop the cake heralding Christmas.

Over the years it has been given many names, which can be confusing when buying. In Australia it is known as Plastic Icing. The term plastic is a good description - according to the dictionary it means supple and pliable, exactly how it is.

Liquid glucose will keep the paste pliable and gelatine allows it to stretch. Sugarpaste has many uses. It can be used for modelling figures, flowers and leaves. Also by softening it with a few drops of water, or egg white, it can be piped. So as you can see it is a very versatile icing.

However, its main use is still as a coating for cakes. But like everything else, it is easy when you know how, so here are a few tips to prevent anything going wrong.

If a flat top is needed, and the cake is rounded, cut this off, and upturn the cake so the base now becomes the top surface.

Make sure the coating goes right down to the bottom of the cake. Sprinkle icing sugar (not cornflour, as this dries the sugarpaste and could make it crack) on the working surface. Now roll out the paste - if possible, using a long rolling pin, as a short one could leave marks. Roll until the paste is approximately " thick.

To apply the paste, position the cake as close to you as possible, carefully lift the paste, either on the rolling pin, or on the back of the hands, and lay over the cake surface. Then, using the palm of your hand, gently smooth the paste onto the sides of the cake with an upward movement. If any air bubbles appear on the surface of the paste, prick them with a sterilised pin.

A simple and effective decoration is to crimp the top edge of the cake - within 15 minutes of applying the paste. Then stick a thin roll of paste around the base of the cake and also mark this with a crimper. Now all you need is some sort of made (or bought) decoration for the top. Good luck!!

It can be difficult to choose what medium to decorate with. Moreover, let's face it - fondant is not for beginners. When it comes to cake decorating, icing is used to make many decorations from flowers to specialty designs or borders. Just icing the cake is an issue for many novices. What you need to do is go talk with others and get their advice, tips and tricks too.

Cookbooks, kits and a monthly email newsletter are not going to help you much. Just try and imagine one site, one community that has literally everything you need. You can go and get your ideas, then you can watch a video and learn or enhance a skill, then you can talk with others along the way, or email for support and answers. You won't need another resource of any kind, jut a lot of time to practice cake decorating; icing included.

I know you're probably like me and have to see for yourself and seeing is believing when it comes to cake decorating. I encourage you to do yourself a favor and invest one time in one resource.

When I was growing up as a small child, I always looked forward to the homemade chocolate cakes that my grandmother would make for my Birthday. In our family, my grandmother was a dedicated baker and would bake something for us every day. Thankfully, she passed on her love for baking to me.

This recipe is done the old-fashioned way and is topped off with some delicious chocolate icing. Once your cake is cooled, you will want to store it in a cake container.

1/2 pound butter, softened

5 eggs

2 cups granulated sugar

3 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 teaspoons vanilla extract

1/4 cup evaporated canned milk

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the softened butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.

In a medium-sized mixing bowl, combine the all-purpose flour, baking powder and salt. Slowly add 1/2 of the flour mixture to the wet ingredients and beat for 1 minute. Pour in the 1/2 cup of milk and beat again, followed by the remaining flour mixture. Stir in the vanilla extract and beat again. Finally, stir in the 1/4 cup of evaporated milk and beat until all ingredients are well combined.

Lightly spray a 9 x 13" baking dish with nonstick cooking spray. Pour the batter into the pan. Bake in a 350 degree oven for 35 to 45 minutes or until cake is done in the center. Cool cake on a wire rack.

Chocolate Icing Ingredients:

2 1/2 squares baking chocolate

2 cups granulated sugar

1/2 cup evaporated milk

In a large saucepan, melt the baking chocolate over low heat. Stir in the granulated sugar and evaporated milk. Bring to a boil and boil for 2 to 3 minutes or until a soft ball forms when dropped into cold water. Remove pan from heat and stir in the butter and vanilla extract. Beat icing by hand until it is thick enough to spread on your cooled cake.

Can Diabetics Enjoy Chocolate? Sure! Try These Chocolate Recipes

Being diabetic does not mean we can't enjoy chocolate. We chocoholics have a collection of chocolate "sweets" to enjoy. Here I share a few of them. So diabetic chocoholics, relax and enjoy! (As with all foods though, we must enjoy our chocolate in moderation. Don't pig out and eat everything in one setting!!) Do you like cold, frozen desserts? Then try the Frozen Cocoa Dessert below. Another option is a Chocolate Eclair Dessert.

FROZEN COCOA DESSERT

1 medium ripe banana

1 cup orange juice

1/2 cup cold water

1 cup cream

1/2 cup Splenda

1/4 cup baking cocoa powder

Slice banana into the container of a blender. Add orange juice and cold water. Cover and blend until smooth. Add remaining ingredients, cover again and blend well. Pour into a freezer-proof square pan. Cover and freeze until hard around the edges.

Spoon the partially frozen mixture into blender container. Cover and blend until smooth but not melted. Pour into a 1-quart mold. Cover and freeze until firm. Unmold onto a plate that has been chilled. Slice and serve.

Garnish with some Sugar-Free Frozen Whipped Topping, thawed, if desired.

CHOCOLATE ECLAIR DESSERT

1 cup water

1/2 cup butter

1 cup all-purpose flour

4 eggs or 1 cup egg substitute

1 small pkg instant sugar-free vanilla pudding mix

2 3/4 cups low-fat milk

1 pkg (8 oz) light cream cheese, softened

1/2 cup sugar-free chocolate syrup

Preheat oven to 400 degrees. In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low and add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. Add eggs, one at a time or 1/4 cup at a time, beating well after each addition. Beat until the batter becomes smooth. Spread into a greased and floured 13x9-inch baking pan. Bake for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. For filling, beat the pudding mix, milk and cream cheese in a mixing bowl until smooth. Just before serving, place the bottom eclair layer on a serving platter and cover with filling. Add the other eclair layer to the top of filling mixture and drizzle with chocolate syrup.

NOTE: This is a good diabetic recipe because it has a good carb to protein ratio of 15 g carbs to 6 g protein.

Enjoy!

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How To Use A Homemade Chocolate Candy Recipe

Most humans have never really even considered about producing their own homemade chocolate, they just get chocolate bars or candy cookies at the mart and dont think twice about it. But humans have been putting together homemade candy for decades using their special recipe.

Some persons think that homemade candy tastes much better than bought chocolate. And who doesnt enjoy getting a special candy gift that was made just for her?
For persons that have special medical circumstances or dietary challenges that make it unhealthy for them to eat bought chocolate that is full of with sugar and fat. Producing homemade chocolate is a good way for them to be able to enjoy having some chocolate without having to worry about the health problems that they would face from eating commercially made candy.

Persons that have severe allergies to things that are often found in commercially made candy, like nuts, have to be extremely careful about the types and brands of commercially made candy that they eat and many prefer to use homemade candy recipes so that they know its free of any nuts or nut products.

This is a huge concern for men and women that have diabetes because chocolate can carry out carnage with a diabetics blood sugar levels. Many doctors recommend that people who suffer from diabetes give up chocolate all together or only chew sugar free candy. Since it can be hard to find sugar free candy that is appetizing and not expensive putting together homemade sugar free chocolate is a great alternative for diabetics.

Putting together homemade candy is a great rainy day activity that you can do with the kids to keep them busy and the candy that you make are wonderful gifts and party favors for holidays, birthdays, and other occasions. Putting together homemade candy can also be a lot less expensive than buying commercially made candy, especially around holidays like Christmas or Valentines Day.

If you want to have some great gifts that people will really enjoy without spending big bucks then you can make homemade candy gifts for people that are unique and personalized and dont cost that much to make. Most humans love to get homemade gifts and almost everyone loves chocolate so giving the gift of homemade candy is sure to be a hit.

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Learn How To Prepare A Super Creamy and Delish White Chocolate Fudge

Chocolate fudge is not the only good recipe around for fudges. There are already lots of variations everywhere about different kinds of delicious fudge. One of these variations would be white chocolate fudge.

White chocolate is a very interesting variation for fudge. It is also very versatile like chocolate fudge and it has surprised many chocolate fudge lovers. White chocolate fudges tend to be quite creamy too. The 1st recipe is for basic and original white chocolate fudge and the succeeding 3 are variations of white chocolate fudge that you and your family can enjoy!

White Chocolate Fudge

500g white chocolate, chopped

1 can of condensed milk - approximately 400g

30g unsalted butter, chopped

Place all the ingredients inside a medium sized microwave safe bowl. Microwave on high for about 30 seconds. Remove and stir well. Return and microwave for about 30 seconds. Remove and stir well until completely blended. This is the point at which you add any nuts or flavorings. Keep reading for suggestions.

Quickly transfer your white chocolate fudge to your cake pan that has been lined with baking paper. Press down to give a level top. Set inside the fridge for two hours. Remove and slice as you like. The fudge does need to be kept in cool conditions.

Cherry Walnut White Chocolate Fudge

3 c sugar

1/2 c butter

8 ozs premium white chocolate, chopped

1 c whipping cream

1/4 c corn syrup (light)

1 tsp vanilla

1 c chopped dried cherries

1 c toasted walnuts, chopped

Spray 9X9-inch pan with cooking spray. Spray inside of heavy large saucepan with cooking spray. Combine sugar, cream, butter & syrup in prepared saucepan. Cook on medium heat until sugar dissolves and mixture will come to a boil, stirring frequently. Wash down sugar crystals.

Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mixture but not touching bottom of pan. Continue cooking about 6 mins. or just 'til sugar mixture reaches soft-ball stage (234F) on candy thermometer, stirring frequently. Remove from the heat; let stand 10 minutes. (Don't stir.)

Add white chocolate & vanilla; stir 1 min. or just 'til chocolate melts and the mixture smoothens. Fold in cherries and walnuts. Spread evenly in prepared pan. Score into 64 squares while fudge is still warm. Refrigerate until the fudge firms up. Slice along score lines in squares.

Peanut Butter Swirled White Chocolate Fudge

2 c premium white chocolate chips, divided use

1/2 c creamy peanut butter

1 jar (7-ounce size) marshmallow crme

1.5 c granulated sugar

2/3 c milk (evaporated)

1/4 tsp kosher or coarse salt

Grease a 9-inch square pan with butter. Set aside.

Melt 1/3 c of white chocolate chips and peanut butter together, stirring often, in small saucepan over very low heat until smooth. Set aside.

In medium saucepan, mix marshmallow crme, sugar, evaporated milk & salt. Bring mixture to a full-rolling boil on medium-high heat, stirring all the while. Remove from the heat.

Fold in remaining white chocolate chips until smooth. Pour in the prepared pan. Top with tablespoonfuls of peanut butter mixture; swirl with metal spatula to marbleize. Refrigerate until the fudge firms up. Slice into 1-inch squares.

In this video, Betty demonstrates how to make a fresh strawberry/blueberry trifle--complete with pound cake, white chocolate pudding, and whipped topping for the top! Since it is red, white, and blue, it will be great for your 4th of July celebration! Ingredients: 1 quart fresh strawberries, washed and cut into quarters 1 quart fresh blueberries 4 tablespoons Splenda (or other artificial sweetener or sugar) 4 cups pound cake, cubed (You may use angel food cake or pound cake from the deli. If you make your own, I have posted Betty's Perfect Pound Cake with Sugar Glaze Topping--leave off the glaze.) 1 small (or large) package white chocolate pudding mix (I used small sugar-free. You may use vanilla or banana flavor, if you can't find white chocolate. If you use a large package of pudding mix, your trifle will be more creamy; with a small package, it will be drier.) 2 cups milk (I used skim milk.) 8 oz. frozen whipped topping, thawed Prepare your strawberries and blueberries, and place them in two separate medium-sized bowls. Sprinkle 2 tablespoons Splenda over each bowl, and stir until blended in. Reserve 1/2 cup strawberries and 1/2 cup of blueberries for garnish. Now, make your white chocolate pudding. Add 2 cups of cold milk to 1 small package of white chocolate pudding mix. Beat for 2 minutes, and set aside. In a large clear bowl, assemble your trifle. Place 2 cups cubed pound cake, followed by 1/2 of your sweetened strawberries and 1/2 of your sweetened blueberries ...
Video Rating: 4 / 5

Candy is a broad term which include chocolates, liquorice, toffees, candy bars, chewing gums and more. Fruit or vegetable coating is put on add shine to those candies. Normally they are known as confectionery or sweets. Lollipop is referred to as a sugar candy with a stick. Types of candies like fairy floss or cotton candies are quiet famous and are favorite of countless children.

Candy is manufactured from the diluting sugar in milk or water which is then boiled to find the required consistency. The outcome from the product is dependent upon the period of time used for boiling the mixture and the ingredients employed in the process. These are available in various forms and textures like chewy, soft, brittle and hard. Peppermint sticks, gum drops, lollipops, cotton candy, toffee, praline, rock candy, peanut brittle, taffy, caramel and candy bars are a few of the varieties, available in the market.

The consistency from the candy depends on the quantity of sugar make the mixture. This mixture is boiled till the water gets evaporated. The higher the temperature where the mixture is boiled the harder the candies become as well as the lower the temperature used in boiling the softer the candies become.

All the stages for boiling the sugar are: soft ball- temperature 234-240 F, 112-115 C, sugar concentration 85 %, thread- 230 -233F, 110-111 C, sugar concentration 80%, and soft crack- 270-290 F, 132-143 C, sugar concentration 95 % are a couple of the stages used for making different candies.

Gelatin is added in a few candies like gummy bears and marshmallows which is made from animal bones thus restricting the vegetarian people to eat them, for e.g. kosher gelatin which is made of fish bone. Some candy may contain pectin, gum arabic, agar agar which is substitute for gelatin, but the final quality of the products can vary in the original usage of gelatin. Other very popular non-vegetarian product could be the carmine, which might contain wings as well as other areas of the body of some insects.

The candies might be edible for the period of a couple weeks close to twelve months. The edibility of the candies and sweets can be increased if they're kept in dry and cool places. These candies contain high amount of sugar which may be damaging to health. Therefore it is better to have this confectionery in limited quantities. Our mouth contains bacteria which reside on sugar thus creating acid in mouth and then the cavities. To avoid the cavities and spoiling of the teeth it's important to brush your teeth regularly and neatly preferably after every meal or after eating something sweet.

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Hot Chocolate Recipes With a Difference

Nothing warms you up better on a cold frosty day then a good cup of hot chocolate. There are any number of great hot chocolate recipes around. Hot chocolate recipes that not only warm you up, but also taste sinfully good. Hot chocolate recipes that include cinnamon, whipped cream, mint, fruit and even alcohol.

Hot chocolate has a long history starting with an Aztec drink called xocoatl. The drink was introduced to the Europeans by Hernan Cortez. The Spaniards added a sweetener to the drink, they had difficulty pronouncing xocoatl and changed the name of the drinke to chocolat. The English later change the name to chocolate. It is unknown who started warming the drink and named it hot chocolate, but I for one am glad they did.

The hot chocolate recipes I want to show you are different from any you may of heard of. These are somewhat unusual like hot chocolate with chili pepper. Dont let the unusual nature of these hot chocolate recipes keep you from trying them.

Aztec Chili Hot Chocolate Recipe

A spicy hot chocolate with chili peppers.

Ingredients You Need:
1 2/3 cups milk
1/2 vanilla bean, split length wise
1 red chili pepper, split with seeds removed
1 cinnamon stick, around 3-4"
1 1/2 oz chocolate (bittersweet)

How To Prepare:
Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute. Whisk in grated chocolate, and continue to simmer until melted. Remove from heat and let 'steep' for another 10 minutes. Strain out the spices and serve.
Serves 2.

Grand Marnier Hot Chocolate Recipe

Something different I think youll like.

Ingredients You Need:
1 cup half n' half
2 cups milk
1/2 cup orange juice
6 oz bittersweet chocolate, finely chopped
1/3 cup Grand Marnier

How To Prepare:
Heat half and half, milk, and orange juice until just boiling. In a mixing bowl, add about 2/3 cup of hot milk to the chocolate and whip smooth. Add the rest of the milk and whisk again. Simmer for around 2 minutes to reheat through.
Add Grand Marnier and serve.

Moscow Hot Chocolate Recipe

This is hot chocolate recipe will definitely keep you warm on a cold day.

Ingredients You Need:
fluid ounce vanilla flavored vodka 3/4 fluid ounce amaretto liqueur 1 tablespoon instant hot chocolate mix 4 fluid ounces hot milk

How To Prepare:
Into a coffee mug, pour in the vanilla vodka, amaretto, and add the hot chocolate mix. Pour in the hot milk and stir to blend well.

These are some interesting hot chocolate recipes and different from the norm. Give your taste buds a change of taste.

Are you thinking for the best recipe for your loved ones this holiday season? Then try the chocolate pecan pie for your friends as well as for your loved ones. Chocolate Chip Pecan is perfect for everybody for all occasions that you want to celebrate most especially during holiday seasons. If you are fond of eating sweets, chocolate pecan pie is the great recipe you should try and your family will definitely love and enjoy this recipe. The taste is totally different from all the pies that you have tasted and tried because chocolate pecan pie has small bits of pecan on every pie and the chocolate ingredient on it is really delicious.

Chocolate chip pecan pie is not only served for different special occasions but it can also be given away as a special gift to your friends, relatives, and even to your loved ones on ordinary days. Not only that, you can also wrap the chocolate pecan pie individually and give to your nieces, nephews, and even to your kids or to anybody you wish to give most particularly to those who are fond of eating chocolates. Try this chocolate pecan pie and surely you would love and enjoy it and you will definitely ask for more. Kids will definitely enjoy the Ghirardelli chocolate ingredient that was mixed on the pie. This pie is not only perfect for kids but it is also perfect for your visitors from other places. Instead of buying cakes or special breads for your visitor, why not try the chocolate chip pecan pie and you will definitely love and enjoy it. For some great pecan products check out tannerspecan.com

The chocolate pecan pie recipe, it is easy do in fact, you can do even do it at home, with just two simple steps, your chocolate pecan pie is already ready to serve for your friends and loved ones. When it comes to baking the pie, you should make sure that the pie is evenly cooked before removing it from the oven. Usually the pie takes 50-55 minutes before the pie will be ready, if you want that your pie will not get too brown, you can cover the pie crust with small foil for how many minutes, this is helpful to prevent your pie from getting brown.

These are the ingredients you need to prepare for your chocolate pecan pie, 4 eggs, 1 cup sugar, 1 cup light corn syrup, 1 unbaked pastry shell (depends on how big you want your pie to be), 1 teaspoon vanilla extract, cup melted butter, 1 cup chopped pecans, cup chocolate chips, and vanilla ice cream (if you want your chocolate pecan pie to be more special for your loved ones)

The instruction is so easy to do, the first step you need to do is mix the eggs, sugar, corn syrup and the vanilla and add butter and milk and stir in the pecans together with the chocolate chips. If the ingredients are ready, you can pour into the pie shell then baked the pie for about 350 degree Fahrenheit for about 50-55 minutes, then your chocolate pecan pie is ready to serve, to make it more special, you can add vanilla ice cream on top of your pie.

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