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Homemade white chocolate candy

Homemade white chocolate candy

After Marshmallow Chocolate Candies, I propose a new recipe with white chocolate and coconut heart and dark chocolate.

for 12 candies

  • 100 g of white chocolate
  • 50 g of dark chocolate
  • 2 tablespoons coconut

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Homemade white chocolate candies:

Melt the chocolate in a sea bath or in the microwave (1min20sec at 900w).

Put the first layer of white chocolate

Refrigerate for 10 minutes.

Then check that you have covered the whole surface, if there are holes fill it and put it back in the fridge.

Melt the dark chocolate.

Put alternating a little coconut, a little dark chocolate and again coconut.

Cover with a second layer of white chocolate.

Level the surface and refrigerate for at least 6 hours.

Remove the edges when removing them from the mold.

Good appetite!!!




Homemade white chocolate with Oreo biscuits

Do you love chocolate regardless of its shape, combination, whether it is white or black ?! Then it's time to go shopping because today we will make white chocolate with the famous Oreo biscuits, a simple and quick recipe to make.

It wasn't very hard for me to get to this recipe, because I already had the white chocolate base, so all I did was combine the homemade white chocolate with the biscuits and the result is truly amazing and now I can say that this is one of the best and most successful I have ever done.

I'm a big fan of chocolate and here are some homemade chocolate recipes, but there will definitely be more:
Homemade chocolate with cranberries and baked almonds, recipe here:

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

How to make homemade white chocolate with Oreo cookies?

Ingredient:

  • 300 g sugar
  • 100 ml of water
  • 100 g butter
  • 250 g milk powder
  • 1 teaspoon vanilla extract
  • 12 Oreo biscuits
  • A pinch of salt

Step by step preparation

Bring the water with the sugar, salt powder and vanilla extract to a boil until it reaches a temperature of 109 degrees.

Wallpaper a tray with fresh foil, pour the composition and evenly distribute the biscuits on top.

We lightly press them into the chocolate composition, so that they are easily covered.

Leave in a cool place until the next day.

We cut with a thin and well-sharpened knife. It can be stored in a saucepan with a lid, or sliced ​​and wrapped in foil for up to 2 weeks. Simple, isn't it, but see how good it is! But now I leave you with a lot of bad words :)) Not before I wish you good work and good appetite!


Making Raffaello candies at home is such an easy process that you can invite your children to participate in the cooking process. Here's how easy it is to prepare this delicious dessert for which we need a few ingredients available to everyone!

Ingredients for homemade Raffaello candy:

1/2 cup sugar
1 cup powdered milk
3/4 cup coconut
1 cup vanilla wafers
1 teaspoon vanilla essence or almond extract
1/4 cup fried almonds
1/2 cup chopped coconut for rolling

5 steps to prepare homemade Raffaello candy:

1. Put the butter and sugar in a bowl and beat with a mixer for about 2 minutes at medium speed.

2. Reduce speed to low, add powdered milk, 3/4 cup coconut, pre-crushed wafers and vanilla essence.

3. Place the homogenized composition in the refrigerator for one hour or even overnight.

4. Using a spoonful of ice cream, create round candies, inside which an almond is inserted, right in the middle. Carefully remove the candy dough from the spoon and use your hands to even out.

5. Roll each candy in coconut and it is ready to serve.

If you notice that the final composition is a little dry, add a little more butter before shaping the candies.

These homemade Raffaello candies can be kept in the fridge for up to a week.


Homemade white chocolate candies - Recipes

Although it has not been made for decades, Vinga chocolate candies have remained in the memory of those who had the opportunity to consume them at least once. There are few who can remember and tell about the famous chocolate factory whose products have traveled around the world. However, the unique aroma of Vinga candies has remained alive over time, as evidenced by their recollection on social media and current blogs. It is said that the chocolate from which the candies were made was so good and filling that a piece quenched hunger for a long time. In addition to candy, the Vinga factory also produced dragees, fondants and various varieties of canned chocolate (chocolate with hazelnuts, walnuts, vanilla, oranges or cherries). The assortment with vanilla cream was by far the most famous, with a unique recipe, known only to one member of the Draskovits family. Beyond the unmistakable taste, Vinga candies also have a strong historical significance, being the victims of nationalization and all related events that have taken place from 1948 to the present. Such a popular product has become history itself, although there was sufficient demand and production capacity.

The story of the Vinga candies began in 1885, in the famous factory of the Draskovits family in Vinga. "Works" it's a lot to say, because the space was small, like a workshop where all the magic happened. The name of the candies comes from the Banat locality with the same name, Vinga representing the commune where the producing factory was located. This is how some seemingly banal candies made the name of the locality known all over the country and abroad. Vinga's most expensive specialty was called "Itefonsa”And dominated the chocolate market for many years.

Chocolate factory Vinga & # 8211 an old family business

Janos Draskovits was a famous confectioner, who learned a trade in one of the European capitals famous for its fine tastes - Budapest. In the 1880s he settled in Vinga with his family, where he began to produce the famous candies. At first, only members of the Draskovits family worked in the factory, but the success of the sweet products and the growing demand led them to hire people from abroad. This is how over 100 employees worked at Vinga during the interwar period. In the years 1918-1920, the workshop increased its production capacity, and part of the manual labor was replaced by special machines, brought from Germany. The development of the business coincided with its takeover by Janos' son, Teodor (or Tivadar) Draskovits, after Janos Draskovits passed away.

Teodor Draskovits was closely supported by his wife, Katharina Wick, and later by their three children. Kathrina was "heart" chocolate factories, with a well-developed innovative spirit and a broad vision of what “small family business” meant. She negotiated the purchase of cars and utensils from Germany and she also made sure that Vinga had representatives in the most important cities of the country (Brașov, Constanța, Iași, Satu Mare, Oradea, Craiova and Bucharest).

In the first decade of the twentieth century, the economy of the west of the country exploded. In addition to deliveries to stores in the country, Vinga producers exported throughout Europe, Japan and the United States. It is said that the secret of the much-loved candies was given by the quality of the chocolate and the vanilla filling, fine, creamy and with a special taste - a recipe invented by Teodor Draskovits. The vanilla cream candies were prepared by hand, exclusively by family members. The chocolate was kept cold in the basement of the workshop, a space that took the place of the freezer. During the winter, the patrons lined the walls with bags full of ice, so that the chocolate could be kept in proper condition. In terms of ingredients, most were brought from different cities of the country: cocoa powder, cocoa butter and hazelnuts - Constanța (the company of the Danielopol brothers), sugar & # 8211 Timișoara, Ciacova and Arad, vanilla essence - Oradea (his company Goldhammer). Also, cellophane and foil were bought from Timisoara, and parchment paper for packaging products was brought from Austria and Italy.

The candy sweetened the mouths and souls of the passengers who stopped at the train station in Vinga

Olga Draskovits, the eldest daughter of the Draskovits family, dressed in folk costume Vinga

Vinga products were so well known and desired that the management of the Romanian Railways approved Teodor Draskovits' request that accelerated and international trains transiting through Europe be able to stop at Vinga station and wait a few extra minutes for passengers to buy the products. sweet. Men in white caps and confectioner's aprons, accompanied by beautiful women, dressed in Bulgarian folk costumes by Vinga, greeted travelers daily with baskets full of sugar products. Thus, the name Vinga has spread to many countries.

The Draskovits family loses the chocolate factory

In 1948, with the Nationalization Law, Teodor Draskovits and his family were evicted from the house where they produced chocolate. The factory became the property of the state, and the producers were ordered to leave within 24 hours, not being allowed to take anything with them except personal belongings. Teodor Draskovits closed his eyes for old age, illness (his hands began to tremble), upset and poverty forever in 1955, being buried in the Vinga cemetery with other family members. That was the moment when the secret of Vinga candies and vanilla cream disappeared, forever, with Teodor. The original recipes were never found. Teodor Draskovits preferred to give up everything instead of divulging the secret of making tasty chocolate. "Many condemned him for taking that recipe with him to the grave. But why leave her? And to whom should she leave it? To those who took everything? I wonder who would have done otherwise if he had been in his place… ”, said Teodora Rădulescu, Teodor Draskovits' niece.

Starting with the '50s, the Vinga factory was taken over by Kandia and functioned as a section of the chocolate factory in Timişoara. Until 1970, Kandia produced a single "Vinga chocolate" assortment in the form of a greenish box containing 10 candies with vanilla cream. Although Kandia wanted to carry on the Vinga story, connoisseurs said that the candies were not as good as the original ones. After 1970, Vinga chocolate was not produced at all. And so the unmistakable taste of fine chocolate and the famous vanilla flavor of Vinga candies disappeared.

After 1990, the factory, or more precisely what was left of it, was tabulated by SC Industria Laptelui SA Arad, the former Milk Collection and Industrialization Enterprise (I.C.I.L.).

Vinga chocolate factory at present

Today, only the ruins of the famous factory remain. A few abandoned bricks, two broken windows and a forgotten machine in the yard.

The descendants of the Draskovits family have been trying for many years to recover what belonged to them, but nothing concrete has happened yet. Teodor Draskovits' children died, and of the seven grandchildren, only Teodora Rădulescu tried to regain factory properties or compensation. "My soul hurts when I go through Vinga and I see that everything has collapsed. People who see me on the street still ask me today why I didn't continue my grandfather's tradition, why I don't invest now. I do not have this possibility, but it is all I want now: to see that my grandfather's name and tradition are carried on. The house has a sentimental, historical value, not real estate. We are talking about ruins, not something precious. I would like to see something done there, a memorial house, a museum, a new chocolate workshop ", confessed Teodora Rădulescu.

There have been rumors that international companies, such as L`atelier Chocolat in Belgium, would be interested in reviving the Vinga praline tradition, but in practice nothing has been done so far. It remains to be seen whether someone will be found to bring the Vinga brand back to its contemporaneity with all its strong significance. "It would be a miracle to see pralines made in Vinga again. It doesn't even matter if there are new workshops, the soul of this business must be the name of the sweets and their quality, which brought fame to my family and the locality ", concludes Teodora Rădulescu, the niece of Teodor Draskovits.


When the little ones crave something sweet, you can make them these homemade chocolates with chocolate, which do not contain cereals, dairy or refined sugar.

They are easy to prepare, they use ingredients that you can easily find and you can keep them fresh in the freezer for up to about a month.

Ingredients for homemade chocolates:

6 tablespoons cocoa powder
6 tablespoons virgin coconut oil
3 tablespoons pure maple syrup

1/2 cup unsweetened grated coconut
1/2 cup fresh or frozen raspberries + 5 additional raspberries, halved
1 tablespoon pure maple syrup
1 tablespoon almond or coconut milk
2 teaspoons virgin coconut oil
fine sea salt

4 steps to prepare homemade chocolates:

1. Combine the chocolate ingredients in a small bowl, which is placed over a pot of hot water, stirring until the composition melts in a bain-marie and becomes homogeneous. Put a tablespoon of chocolate at the base of 10 muffin tins. Put in the freezer for about 10-15 minutes or until hardened.

2. Grated coconut, raspberry, maple syrup, coconut milk, coconut oil and a pinch of salt are added to the bowl of a food processor. Stir until well combined.

3. Remove the muffin tins from the freezer and add a teaspoon of raspberry mixture in the center of each piece of chocolate, lightly flatten and add half a raspberry over each candy. Leave in the freezer for another five minutes.

4. Reheat the chocolate if it has started to harden. Put a tablespoon of melted chocolate over each raspberry to cover completely, then leave in the freezer for about 20 minutes.


Recipe of the week: Natural homemade candies

A perfect dessert for younger and older children.

We live in an era in which the food we eat comes less and less from the kitchen and more and more from beautifully colored packaging.

Even if we have a limited time, we have at hand healthy recipes, easy and quick to prepare like that of natural homemade candies.

The ingredients are:

  • Oatmeal
  • Chia seeds
  • water or milk
  • Honey
  • rum essence
  • almond extract
  • coconut (or hazelnuts, almonds, walnuts, chopped pistachios)
  • a few mint leaves (optional)
  • figs, dates or other dried fruit (optional)
  • chocolate flakes or cocoa powder (optional)

Method of preparation:

The advantage of this recipe is that you do not have to put a fixed amount of each ingredient and that we can prepare it only with the flavors we like. However, in a larger proportion should be put from oatmeal and chia seeds.

So, mix the oatmeal, chia seeds, add water or milk, whatever you want. We pamper the composition with rum and almond essence and sweeten it with honey. Taste the result to see if it needs a little more sweetness or essences.

Now, although optional, you can put dried fruits and finely chopped mint leaves.

We mix, again, all the ingredients until a homogeneous composition is formed, neither very soft nor hard. After this step, we start to form the candies, in the form of balls, of course, which we give through coconut or cocoa powder. Who prefers a crunchy coating, to "roll" the candies with chocolate flakes, nuts, hazelnuts, almonds or chopped pistachios.

Voila! It's so easy! An excellent dessert even for fasting days!


Why homemade cakes?

That is the question. Why homemade cakes? Because cooking for loved ones is an act of pure love. We are all aware that health is the most valuable asset. It is rightly said that we are what we eat. That is why it is very important to eat as naturally as possible. As healthy as possible. Let's strive to cook homemade food, homemade cakes, to convince our children that a homemade dessert is much better than a commercial cake, full of blasphemous E's.

Most of us are very busy and we think we don't have time for cooking. It is very easy to get lost between the chase for money, work obligations, time lost in traffic, bills to pay, shopping, meetings with parents, washing, ironing, cleaning… And yet, what do we eat today?

The answer comes naturally. Homemade cookies. After one or two dishes, also homemade, because I suggest we all make a change in the way we look at life, care for health and, therefore, in the way we cook. Old and new recipes, traditional, modern and reinvented. This is the slogan of this project. Recipes for classic or fashionable homemade cakes, simpler or more complicated, faster or more laborious.


Homemade chocolate candy

If you have children, you probably know that sweets should always be present in your pantry. But how can you avoid having to buy sweets full of preservatives, dyes and everything all the time? Here is a very simple solution: homemade chocolates, the ideal alternative to commercially purchased candies. The secret is just to hide them well so that the dwarves do not swallow them all at once.

Ingredients for homemade chocolate candies: 200 gr milk chocolate, 200 gr bitter chocolate, 1.5 cups flour, 50 gr melted butter, 3 tablespoons acao, 3 eggs, 3 cups sugar, 2 teaspoons vanilla sugar, 1.5 teaspoon baking soda, 1 teaspoon grated salt. Preparation: Melt the chocolate together with half the amount of butter, then carefully add the flour, cocoa and baking soda.

Beat the rest of the butter together with the sugar, eggs and vanilla sugar. Wrap this composition in chocolate and leave everything in the fridge for an hour. Form the candies with a spoon for ice cream and place them on a tray lined with baking paper. Bake the candies in the hot oven for 10 minutes. Leave them on the tray for 2 minutes and then peel them off the baking paper. Ready! Good appetite!


Homemade candy! Cook easy and fast!

1.Prepare the worktop. In a blender, mix all the ingredients for the top. The dough should be soft and non-sticky.

2. In a form with a diameter of 18 & # 21519 cm lined with baking paper, transfer the dough. Smooth it with a spatula or metal spoon (not recommended with your hands, as the butter will melt from the heat of your hands).

3. After leveling the top, pierce the dough with a fork.

4. Bake in the preheated oven at 180 0 C for 15-20 min. After baking, let it cool without removing it from the mold.

5. Prepare the caramel. Melt the butter in a thick-walled pan and add the condensed milk. Stir continuously until the composition thickens and turns golden. (The fire should be medium). The process takes 12-15 minutes.

6. Remove from the heat and pour over the counter. Level the caramel evenly. Then sprinkle with hazelnuts and press lightly into it.

7. Prepare the glaze. In a bowl put dark chocolate or milk chocolate, add butter. Use the melting method that is most convenient for you & # 8211 either in the water bath or in the microwave. After it has melted, mix until you get a homogeneous consistency and let it cool for 2-3 minutes.

8. Spread the icing over the walnuts, leveling it with a spatula. Do not try to make the surface smooth, it can be a little uneven. Refrigerate for 2-3 hours.

9. After it has cooled, remove the baking paper and transfer the biscuit to a tray to make it more convenient to cut it.


75 g cream cheese, soft
1 tablespoon powdered sugar
2½ cup of grated white chocolate
¼ cup of pumpkin puree
1 cup flavored breadcrumbs
1 teaspoon spices for pumpkin
1 pinch of salt

Put the cream cheese and sugar and beat until it becomes a creamy composition. Melt half a cup of white chocolate in a bain-marie or microwave. Stir constantly.

Transfer to a large bowl, add the pumpkin puree and mix well. Then add the breadcrumbs, spices and a little salt. Beat until all ingredients are well mixed. Cover and leave to cool until it hardens enough to form balls. That would mean about 2 hours.

Form the balls (about 1 teaspoon for each ball). Place them on a baking sheet. Cover them and put them in the fridge for 15-20 minutes or until they are quite firm.

Melt the remaining 2 cups of white chocolate, also in a bain-marie or microwave, in a small bowl. Pass each candy through the white chocolate and place them on the baking sheet.
You can garnish with flavored breadcrumbs if you want, but before the chocolate hardens. Refrigerate overnight.