Choca Blockas Recipes

Steps:

• 1) Line an 8" x 8" pan with parchment paper or aluminum foil.
• 2) Heat the cream and condensed milk over low heat until steaming.
• 3) Remove from the heat and add the chocolate; allow it to gently melt.
• 4) After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate.
• 5) Whisk vigorously until the mixture is thick and shiny.
• 6) Pour the chocolate mixture into the pan; shake the pan gently to level.
• 7) Set aside overnight to slowly set up.
• 8) Run a knife around the edge of the pan and turn out onto a clean cutting surface.
• 9) Slice into 1 ¼" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
• 10) Stick a wooden stick into the center of each block.
• 11) Wrap in waxed paper, parchment, or plastic wrap to store.
• 12) You can also add a few drops of flavoring oil (like hazelnut, coffee, or vanilla) to the mixture, or roll the blocks in cocoa or crushed candy canes, to kick it up a notch.

Steps:

• Line an 8" x 8" pan with parchment paper or aluminum foil.
• Heat the cream and condensed milk over low heat until steaming.
• Remove from the heat and add the chocolate; allow it to gently melt.
• After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate.
• Whisk vigorously until the mixture is thick and shiny.
• Add a few drops of flavoring oil if you like; hazelnut, coffee, or vanilla are popular flavors.
• Pour the chocolate mixture into the pan; shake the pan gently to level.
• Sprinkle with cocoa, if desired.
• Set aside overnight to slowly set up.
• Run a knife around the edge of the pan and turn out onto a clean cutting surface.
• Slice into 1 ¼" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
• Stick a wooden stick into the center of each block.
• Roll in cocoa or crushed peppermint candy, if desired.
• Wrap in waxed paper, parchment, or plastic wrap to store.

Steps:

• Preheat oven to 275*F.
• Line two cookie sheets with parchment paper(or leave ungreased).
• Sift flour, baking powder, and salt together in a small bowl and set aside.
• Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy, about 1 1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
• Add the dry ingredients and blend on low speed for 10 seconds. Increase the speed to medium high and beat till fluffy, 2- 2 1/2 minutes. Scrape down bowl.
• Add the chocolate chips and nuts with several turns of the mixer, then mix by hand with a wooden spoon until incorporated.
• Measure out generously rounded tablespoonfuls of dough and roll them into balls with your hands.
• Place the balls 1 1/2" apart on cookie sheets, and press them down lightly to form a flat bottom.
• Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the cookie sheet and cut it in half. There should be no doughy strip in the center. Allor the cookies to cool on a wire rack.
• Enjoy!