You can eat chocolate just like that, or you can use it to make sweets that are not sold in the store. You can surprise guests with unusual sweets, please children and please your taste buds. Let's look at some simple recipes for making sweet foods using chocolate. Both milk and dark chocolate will do.
Dessert "Bananas in shock"
For one bar of chocolate weighing 90-100 g, you will need 3 medium-sized bananas.
Peel the bananas and cut them across the fruit into slices 1-1.5 cm thick.
Break the chocolate into slices, put it in a bowl and add a little water (10-20 ml). We put the container in the microwave or on fire to melt the chocolate. Then mix until smooth.
Put slices of bananas on a dish in layers and pour each layer with melted chocolate from a spoon. You will get a banana slide covered with glaze.
We remove the dessert in the cold so that the chocolate freezes, and after a few minutes you can enjoy the sweet dish.
Nut candy
Now you won't surprise anyone with peanut butter, but candies made from it with your own hands will surprise many.
Heat the chocolate bar with a little water as in the previous recipe. Add 1 heaped tablespoon of peanut butter to the melted mass. Mix well.
We put the mass in silicone molds and put it in the refrigerator.
In half an hour we get delicious soft candies with a nutty flavor. And if the peanut butter is salty, it will add a special piquancy to the dessert.
Rafaello
For this recipe, you'll need coconut butter and a bar of regular chocolate.
Coconut paste is usually hard, so we heat it up and pour it into silicone molds. Add a few drops of melted chocolate to them and put them in the cold.
Thanks to the coconut paste, the sweets will taste like the famous Rafaello, and the drops of chocolate will create uniqueness and “zest”.
"Potato" in chocolate
You will need such products as for the Potato cake plus a bar of chocolate.
Cooking "Potato": grind cookies (500 g). Heat 200 g of butter and mix with a glass of sugar. Add cocoa and stir to dissolve the sugar. Add the mixture to the cookies. Here we break one egg, mix everything.
From the mass we sculpt balls the size of a walnut. We stick toothpicks into them, put them on a baking sheet or cutting board and put them in the freezer for about half an hour.
At this time, melt the chocolate with a little water.
We take out the frozen balls and, taking by the toothpick, we dip them into the melted chocolate. We put on a pre-prepared sheet of foil. If the balls are well frozen, after that they do not need to be put into the refrigerator, the chocolate layer will quickly solidify on their surface, and the candies will be ready. If the balls are not cold enough, then after immersion in the chocolate they need to be briefly refrigerated.
