This chocolate recipe is for making chocolate brownies. The full recipe for making chocolate brownies can be found at www.cookeryskills.com The ingredients for this chocolate brownie recipe, which makes approx. 12 brownies, are as follows: 90g plain flour 20g cocoa powder, plus extra for dusting 150g icing sugar, plus extra for dusting 150g dark chocolate (minimum of 70% cocoa solids) 90g butter, plus a little extra for greasing 40g golden syrup 2 large eggs, beaten A few drops vanilla extract, to flavour

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Here’s a brand new Axe commercial made for their product, Dark Temptation.

PastryFriends.com – Here I prepare a dessert plate with vanilla soup and redcurrant mousse in a dark chocolate cup together with a small chocolate fondant cake. You can make these chocolate cups yourself. Use tempered couverture to get good results. You can then fill the chocolate cups with fruits, ice, or anything you like. Join my newsletter and get my famous cream puffs at pastryfriends.com

In this video, Betty makes two types of butterscotch sandwich cookies, one with dark chocolate/peanut butter filling and the other with white chocolate/peanut butter filling. Ingredients: 11 oz. box vanilla wafers 16 oz.. jar Peanut Butter & Co. Dark Chocolate Dreams (mixture of dark chocolate and peanut butter) 16 oz. jar Peanut Butter & Co. White Chocolate Wonderful (mixture of white chocolate and peanut butter) 11 oz. bag of butterscotch morsels Using a double boiler, melt the butterscotch morsels. Spread one nicely-shaped vanilla wafer with either Dark Chocolate Dreams or White Chocolate Wonderful, and cap it with an identical vanilla wafer. Make up several of these before coating them with the melted butterscotch in the double boiler. Take one vanilla wafer sandwich at a time and coat it with the butterscotch mixture in the double boiler. Use small tongs to remove it and place it on a flat tray topped with waxed paper to set. Continue to repeat this process until you have made and coated the desired quantity of cookie sandwiches. Let them sit until the coating sets up. (You can move them temporarily to the freezer to speed up the process; they are freezable and can be thawed later on, if desired.) Serve as a dessert finger food. Great for Super Bowl parties! Note: If you can’t find the Peanut Butter & Co. products, just substitute creamy peanut butter instead .

In this video, Betty demonstrates how to make Perfect Chocolate Volcano Cake. This video was inspired by the Chocolate Lava Cake that I ordered for dessert the last time we spend the night at the Galt House in Louisville, Kentucky and had dinner at the Rivue Restaurant. I returned home and made a “copy” of the Chocolate Lava Cake, which is posted in bettyskitchen. Since that time, I have been experimenting with the cake, and I think that this is a *perfect* version of the Chocolate Lava Cake, so I named it Perfect Chocolate Volcano Cake. Ingredients: 2 tablespoons butter, melted 2 tablespoons unsweetened cocoa powder 1 ½ sticks (3/4 cup) butter, chopped into cubes 12 oz. package dark chocolate chips (You may use milk chocolate or semi-sweet chocolate chips.) ½ cup heavy whipping cream 1 ¼ cup egg substitute (You may use an equivalent amount of beaten eggs, but you should note that this cake is not cooked long enough for the eggs to be fully cooked.) ¾ cup sugar 2/3 cup all-purpose flour confectioner’s sugar, as desired (This is the same as powdered or icing sugar.) With a pastry brush, spread 2 tablespoons melted butter equally into bottom and sides of 16 muffin tins. Sprinkle bottom and sides of the 16 muffin tins with 2 tablespoons unsweetened cocoa powder. Shake muffin tins to cover all buttered parts, turn the pan upside down and tap it to shake out any excess cocoa powder. Refrigerate about ½ hour in order for the butter to solidify. In a large, heavy pot, place 1 ½ …

SORRY for the shaky camera! I was filming and making it at the same time! I used Thomas Keller’s recipe here: www.epicurious.com I made some adjustments and used milk chocolate chips because I didn’t have any dark chocolate

Welcome to Almanac of Eats, where I’m eating the National Food Holiday every day for a year. This is a recap of the fifth week. Follow me on: Twitter: twitter.com Facebook: facebook.com And don’t forget to “like” and subscribe if you enjoy the video!

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If you’re new to cooking with chocolate, the number of different types of chocolate can be daunting. Here’s an easy guide to the differences between the different types of chocolate. Watch More How To Videos on our YouTube Channel: www.youtube.com Watch More How To Videos on About.com: video.about.com Connect with About.com on Facebook www.facebook.com Follow About.com Video on Twitter: twitter.com