somebody knows the recepie of making delicious chocolate at home?  

INGREDIENTS (makes 2 dozen)
1/2 pound butter (2 sticks)
1 1/2 cups dark brown sugar
2 eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 lb chocolate chips
PROCEDURE
Preheat oven to 375 deg. F.
Cream butter and sugar in a mixing bowl until creamy. Spend some time and make sure it is well mixed.
Add eggs and vanilla, and mix well.
Add flour and soda, again mixing well.
Add chocolate chips. If it doesn't look like enough, then add some more.
Make big, thick cookies, big enough so that you get only 2 dozen of them out of this recipe. Put them on a lightly-greased baking sheet.
Put the cookies in the oven, close the door quickly, and turn the heat down to 350 deg. F. Bake for 10 minutes.
NOTES
The use of real ingredients instead of imitation ingredients cannot be overemphasized. Chocolate-flavored chips, margarine, vanilla flavoring, and other such atrocities will completely destroy this recipe. I use Challenge butter and Ghirardelli chocolate.
source www.ent.ohiou.edu

Answered by deepthi at 3:01 PM on July 27, 2008

Ingredients --
1 cup Chocolate(drinking chocolate is fine)
2 cups Dry Milk
3 cups Sugar

Directions --
Mix chocolate powder and the milk powder well. Keep aside.Keep little water on heat and add sugar. Make it boil, Wait till sugar syrup thickens.
Slowly add the chocolate and milk powder and stir.Remove from heat. Keep on strring till the mixture and keep the freezer .

Answered by Rocky at 10:18 PM on July 19, 2008

Ingredients --
1 cup Chocolate(drinking chocolate is fine)
2 cups Dry Milk
3 cups Sugar

Directions --
Mix chocolate powder and the milk powder well. Keep aside.Keep little water on heat and add sugar. Make it boil, Wait till sugar syrup thickens.
Slowly add the chocolate and milk powder and stir.Remove from heat. Keep on strring till the mixture and keep the freezer .

Answered by Gyan Singh at 3:46 PM on July 19, 2008

Ingredients --
1 cup Chocolate(drinking chocolate is fine)
2 cups Dry Milk
3 cups Sugar

Directions --
Mix chocolate powder and the milk powder well. Keep aside.Keep little water on heat and add sugar. Make it boil, Wait till sugar syrup thickens.
Slowly add the chocolate and milk powder and stir.Remove from heat. Keep on strring till the mixture and keep the freezer .

Answered by Seema at 6:47 PM on July 16, 2008

well;
1/2 cup (1 stick) butter plus more to butter the dish

1/2 pound bittersweet chocolate

3/4 cup packed brown sugar

1 teaspoon vanilla

1 tablespoon Grand Marnier

1 1/2 teaspoons lightly packed grated orange peel

2 eggs

1/4 cup best-quality cocoa

1/4 cup flour

1/8 teaspoon salt

1/2 cup mini chocolate chips

1. Heat the oven to 350 degrees. Line an 8-inch-square baking dish with aluminum foil, leaving a 1-inch overhang. Lightly butter the bottom and sides of the foil.

2. Melt the butter and bittersweet chocolate in a medium metal bowl set over simmering water until the mixture is smooth. Stir in the brown sugar until dissolved. Remove from the heat and stir in the vanilla and Grand Marnier, then the grated orange peel.

3. Whisk in the eggs, one at a time, until completely blended and the mixture is shiny and smooth; the mixture will be thickened at this point.

4. Sift together the cocoa, flour and salt, then stir the flour mixture into the batter until blended. Fold in the mini chocolate chips.

5. Spoon the batter into the prepared pan, smoothing the top. Bake for 35 to 40 minutes, until puffed and almost set. Do not overbake. Cool while still in the pan, on a wire rack.

6. Lift the brownies out of the pan, using the foil as a handle, and invert the brownies onto the cooling rack. Gently peel off the foil, then return the brownies to their original position. Cool completely. Cut into 25 squares, trimming off the edges if
desired.
Each serving: 134 calories; 2 grams protein; 15 grams carbohydrates; 1 gram fiber; 9 grams fat; 5 grams saturated fat; 27 mg. cholesterol; 21 mg. sodium.

Answered by kishore at 8:21 AM on July 13, 2008

buy either nestle chocolate slab or imported chocolate slab it is available in any confectionery shop.melt little par of the chocolate in the microwave and then pour it in the chocolate mold (available in confectionery shop) ..don't touch water at all ....then place that mold in the fridge .(keep the temperature high)keep it only for 30 minutes not more then that .then take it out wrap it in rapping paper then serve.you can also add roasted nuts in the chocolate to give it a yummy taste.

Answered by charu jain at 11:43 AM on July 11, 2008

Ingredients
1 cup Chocolate(drinking chocolate is fine)
2 cups Dry Milk
3 cups Sugar

Directions
Mix chocolate powder and the milk powder well. Keep aside.
Keep little water on heat and add sugar. Make it boil, Wait till sugar syrup thickens.
Slowly add the chocolate and milk powder and stir.
Remove from heat. Keep on strring till the mixture

Answered by NISHA at 12:06 PM on July 04, 2008

1/2 cup (1 stick) butter plus more to butter the dish

1/2 pound bittersweet chocolate

3/4 cup packed brown sugar

1 teaspoon vanilla

1 tablespoon Grand Marnier

1 1/2 teaspoons lightly packed grated orange peel

2 eggs

1/4 cup best-quality cocoa

1/4 cup flour

1/8 teaspoon salt

1/2 cup mini chocolate chips

1. Heat the oven to 350 degrees. Line an 8-inch-square baking dish with aluminum foil, leaving a 1-inch overhang. Lightly butter the bottom and sides of the foil.

2. Melt the butter and bittersweet chocolate in a medium metal bowl set over simmering water until the mixture is smooth. Stir in the brown sugar until dissolved. Remove from the heat and stir in the vanilla and Grand Marnier, then the grated orange peel.

3. Whisk in the eggs, one at a time, until completely blended and the mixture is shiny and smooth; the mixture will be thickened at this point.

4. Sift together the cocoa, flour and salt, then stir the flour mixture into the batter until blended. Fold in the mini chocolate chips.

5. Spoon the batter into the prepared pan, smoothing the top. Bake for 35 to 40 minutes, until puffed and almost set. Do not overbake. Cool while still in the pan, on a wire rack.

6. Lift the brownies out of the pan, using the foil as a handle, and invert the brownies onto the cooling rack. Gently peel off the foil, then return the brownies to their original position. Cool completely. Cut into 25 squares, trimming off the edges if

desired.

Each serving: 134 calories; 2 grams protein; 15 grams carbohydrates; 1 gram fiber; 9 grams fat; 5 grams saturated fat; 27 mg. cholesterol; 21 mg. sodium.

Answered by at 10:11 AM on July 04, 2008