Yeliy

Ruby Chocolate Recipe - Kosher

A naturally pink chocolate with bright berry notes and creamy texture—perfect for elegant desserts, confections, or gifting. 🍫

📌 Overview

Servings: 12 (about 1 oz per serving)
Yield: 12 oz (340 g) finished chocolate
Prep Time: 10 minutes
Cook Time: 10 minutes (gentle melting)
Total Time: 20 minutes + setting time (30–60 minutes)
Difficulty: Easy
Cooking Vessel: Double boiler (or heatproof bowl over saucepan), silicone spatula, candy thermometer, chocolate molds or parchment-lined tray

🛒 Ingredients (All Certified Kosher)

12 oz (340 g) ruby chocolate couverture (kosher-certified)
½ tsp pure vanilla extract (optional, kosher-certified)
Pinch fine sea salt (optional)
Optional toppings:
- Freeze-dried raspberries (crushed)
- Chopped pistachios
- Toasted coconut flakes
- Edible dried rose petals

🔎 Always verify kosher certification (hechsher) on chocolate and add-ins. For dairy-free preparation, ensure the ruby chocolate is certified pareve.

👩‍🍳 Instructions

1️⃣ Prepare Equipment

Ensure all bowls and utensils are completely dry.
Line a tray with parchment or prepare silicone chocolate molds.

2️⃣ Melt the Ruby Chocolate

Fill a saucepan with 1–2 inches of water and bring to a gentle simmer.
Place ruby chocolate in a heatproof bowl over the saucepan (do not let bowl touch water).
Stir continuously until fully melted.
Maintain temperature between 104–113°F (40–45°C) to preserve color and texture.

3️⃣ Flavor (Optional)

Remove from heat.
Stir in vanilla extract and a pinch of sea salt.
Mix gently to avoid air bubbles.

4️⃣ Mold & Set

Pour melted chocolate into molds or spread evenly onto parchment.
Sprinkle toppings immediately if desired.
Tap gently to remove air bubbles.
Allow to set at room temperature (65–70°F) for 30–60 minutes, or refrigerate for 15–20 minutes.

5️⃣ Unmold & Store

Once firm, remove from molds.
Store in airtight container at cool room temperature.

🥗 Nutritional Information (Per 1 oz / 28 g Serving – Approximate)

Calories: 150
Fat: 9 g
Saturated Fat: 5 g
Carbohydrates: 16 g
Sugar: 15 g
Protein: 2 g
Sodium: 20 mg

Values vary by brand.

🔄 Dietary Adaptations

Dairy-Free / Pareve: Use kosher-certified pareve ruby chocolate.
Vegan: Only if chocolate is certified dairy-free and contains no milk solids.
Sugar-Reduced: Use a ruby-style sugar-free couverture if available (check certification).
Nut-Free: Avoid pistachios; check facility allergen statements.

💡 Tips & Troubleshooting

Chocolate Seized (thick/grainy)?

Likely moisture contamination. Add 1 tsp neutral oil and stir gently to loosen texture.

Dull Finish?

Temperature may have exceeded 115°F. Work within controlled melting range.

White Streaks (Bloom)?

Caused by improper cooling or temperature fluctuations. Store at stable room temperature.

Uneven Color?

Avoid overheating and prolonged refrigeration.

🍓 Serving Suggestions

Break into shards and serve with fresh berries.
Drizzle over kosher vanilla ice cream.
Dip strawberries or macarons.
Use as coating for truffles or molded bonbons.
Pair with sparkling rosé or espresso.

📝 Notes

Ruby chocolate’s pink color and berry flavor are natural—no added dyes.
Avoid water contact at all stages.
Ideal room temperature: 65–70°F.
Shelf life: 6–12 months when stored properly.

White Chocolate (Homemade) Recipe - Kosher

A smooth, creamy, fully kosher white chocolate made from scratch using cocoa butter, powdered sugar, and milk powder. Perfect for molding, dipping, or baking.

Recipe Overview

Servings: 12
Yield: About 12 ounces (340 g) white chocolate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes + setting time
Difficulty: Easy
Cooking Vessel: Double boiler (or heatproof bowl over saucepan), silicone spatula, candy thermometer (optional), chocolate molds or lined baking pan

Ingredients

All ingredients must be certified kosher according to your standard (OU, OK, Star-K, etc.).

1 cup (115 g) food-grade cocoa butter, finely chopped
1 cup (120 g) powdered sugar, sifted
1/3 cup (30 g) whole milk powder (chalav Yisrael if required)
1/2 teaspoon pure vanilla extract (kosher-certified)
Pinch fine sea salt

Optional additions:

1 tablespoon freeze-dried fruit powder
2 tablespoons finely chopped toasted nuts (pareve if needed)

Instructions

1. Prepare Your Setup

Line chocolate molds or a small baking pan with parchment paper. Ensure all tools are completely dry; even a drop of water can cause chocolate to seize.

2. Melt the Cocoa Butter

Place cocoa butter in a double boiler over low heat. Stir gently until fully melted.
Ideal temperature: 100–110°F (38–43°C). Do not overheat.

3. Incorporate Dry Ingredients

Remove from heat. Gradually whisk in sifted powdered sugar and milk powder. Stir continuously until completely smooth.

If the mixture appears grainy, use an immersion blender briefly for a smoother texture.

4. Flavor

Stir in vanilla and salt. Mix thoroughly.

5. Mold and Set

Pour into molds or prepared pan. Tap gently to release air bubbles.

Refrigerate for 30–45 minutes until fully set.

6. Unmold and Store

Once firm, remove from molds. Store in an airtight container at cool room temperature (60–70°F / 16–21°C).

Nutritional Information (Per Serving, Approximate)

Calories: 170
Fat: 12 g
Saturated Fat: 7 g
Carbohydrates: 15 g
Sugar: 14 g
Protein: 2 g
Cholesterol: 3 mg
Sodium: 15 mg

Values vary depending on ingredient brands.

Dietary Adaptations

Pareve Version

Replace whole milk powder with:

1/3 cup coconut milk powder (kosher pareve certified)

Vegan Version

Use:

Coconut milk powder
Alcohol-free vanilla extract

Sugar-Free Option

Replace powdered sugar with:

Powdered erythritol (blend finely for smoothness)

Note: Texture may be slightly less creamy.

Tips & Troubleshooting

Chocolate is grainy:
Dry ingredients may not be fine enough. Sift thoroughly or blend mixture briefly.

Chocolate seized (thick and clumpy):
Water likely entered mixture. Unfortunately, it cannot be reversed for molding, but can be repurposed for baking.

Too soft at room temperature:
Add 1–2 additional tablespoons melted cocoa butter and reset.

Dull finish:
For shine, temper the cocoa butter:

Melt to 110°F
Cool to 82°F
Reheat gently to 88–90°F before molding

Serving Suggestions

Dip strawberries or dried apricots
Drizzle over kosher cheesecake
Fold into cookie dough
Shave over hot cocoa
Use in bark with pistachios and dried cranberries

Notes

White chocolate must contain cocoa butter to be authentic. Avoid hydrogenated vegetable fats.
Store away from heat and humidity.
For Passover use, ensure powdered sugar and milk powder are certified kosher for Passover.
Best used within 3 months for optimal flavor and texture.

This homemade kosher white chocolate provides a clean ingredient profile, superior flavor, and full control over kashrut standards — ideal for gifting, baking, or confectionery applications.

Milk Chocolate Bar Recipe - Kosher

A smooth, creamy, melt-in-your-mouth chocolate bar made with certified kosher ingredients. Perfect for gifting, snacking, or incorporating into desserts.

Recipe Overview

Servings: 12 servings
Yield: 3 standard chocolate bars (approx. 12 oz total)
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling/Setting Time: 1–2 hours
Difficulty: Easy to Moderate
Cooking Vessel: Double boiler (or heatproof bowl over saucepan), silicone spatula, chocolate bar molds or parchment-lined pan

Ingredients

All ingredients should be certified kosher dairy (OU-D, OK-D, etc.).

8 oz high-quality kosher cocoa butter, finely chopped
4 oz powdered sugar, sifted
4 oz whole milk powder (kosher dairy)
3 oz unsweetened cocoa powder (kosher certified)
1 teaspoon pure vanilla extract (kosher certified)
Pinch of fine sea salt

Optional additions:

½ teaspoon sunflower lecithin (improves texture)
¼ cup chopped nuts (check for kosher certification)
¼ cup crispy rice cereal (kosher certified)

Instructions

1. Prepare Equipment

Line chocolate molds on a flat tray or prepare a parchment-lined 8x8-inch pan. Ensure all tools are completely dry (water causes chocolate to seize).

2. Melt the Cocoa Butter

Using a double boiler over low heat, gently melt the cocoa butter. Do not allow water to touch the chocolate mixture. Stir occasionally until fully liquefied.

3. Incorporate Dry Ingredients

Remove from heat. Whisk in sifted powdered sugar and cocoa powder gradually to prevent lumps.

Add milk powder and continue stirring until smooth.

4. Flavor & Refine

Add vanilla extract and salt. If using lecithin, incorporate now.

For a smoother texture, blend briefly with an immersion blender (optional but recommended for creaminess).

5. Temper (Optional but Recommended)

For a glossy snap:

Cool chocolate to 82–84°F
Reheat gently to 88–90°F

Use a thermometer for accuracy. Proper tempering ensures shine and snap.

6. Mold & Set

Pour into molds and gently tap to release air bubbles.

Allow to set at room temperature or refrigerate for 1–2 hours until fully firm.

7. Unmold

Carefully remove from molds once completely hardened.

Nutritional Information (Per Serving – Approximate)

Calories: 210
Total Fat: 14g
Saturated Fat: 9g
Cholesterol: 5mg
Sodium: 20mg
Carbohydrates: 20g
Sugars: 18g
Protein: 2g

Values vary based on brand and additions.

Dietary Adaptations

Gluten-Free: Naturally gluten-free if all ingredients are certified GF.
Refined Sugar-Free: Substitute powdered sugar with powdered coconut sugar (texture may vary).
Reduced Sugar: Replace 25–30% sugar with powdered erythritol (may slightly alter texture).
Nut-Free: Omit nut additions and verify facility processing information.

Note: This is a dairy (milchig) recipe and should not be served with meat according to kosher dietary laws.

Tips & Troubleshooting

Chocolate Seized? A drop of water likely entered. Add 1 teaspoon melted cocoa butter and stir vigorously to recover texture.
Grainy Texture? Powdered ingredients were not fully sifted or blended.
Dull Finish? Chocolate was not properly tempered.
Too Soft? Cocoa butter ratio may be too low or room temperature too warm.

Storage: Store in a cool, dry place at 60–70°F. Avoid refrigeration long-term to prevent bloom.

Serving Suggestions

Break into pieces and serve with fresh berries.
Chop into chunks for cookies or brownies.
Pair with coffee or espresso.
Wrap in parchment and gift with a kosher certification label for holidays.

Notes

Always verify kosher certification symbols, especially for milk powder and cocoa butter.
For ultra-smooth commercial-style bars, conching (extended mixing) improves texture, though not required for home preparation.
Avoid strong odors in the kitchen—chocolate absorbs scents easily.

Enjoy crafting your own creamy, kosher milk chocolate bars with a professional finish and pure, balanced flavor.

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Words spoken in painful moments can linger for years. Labels often outlast the situations that created them. This affirmation book was written for anyone tired of carrying false names. Each page confronts the label of failure with compassion and truth.

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Hard-Boiled Eggs Recipe - Kosher

Servings

6 servings

Yield

6 hard-boiled eggs

Prep Time

5 minutes

Cook Time

10–12 minutes

Cooling Time

10–15 minutes

Total Time

Approximately 25–30 minutes

Difficulty

Easy

Cooking Vessel

Medium saucepan with lid
Slotted spoon
Large bowl (for ice bath)

Ingredients

6 large kosher-certified eggs
Water (enough to cover eggs by 1 inch)
Ice (for ice bath)

Optional (for easier peeling):

1 teaspoon baking soda or
1 teaspoon white vinegar

Instructions

1. Arrange the Eggs

Place eggs in a single layer in a medium saucepan. Do not stack.

2. Add Water

Cover eggs with cold water by at least 1 inch.
(Optional: Add baking soda or vinegar.)

3. Bring to a Boil

Place over medium-high heat and bring to a rolling boil.

4. Turn Off Heat

Once boiling, immediately turn off heat and cover with lid.

5. Let Sit

Allow eggs to sit in hot water:

10 minutes for fully set yolks (standard hard-boiled)
12 minutes for extra-firm yolks

6. Ice Bath

Transfer eggs immediately to an ice bath for 10–15 minutes.
This stops cooking and prevents greenish-gray yolk rings.

7. Peel

Gently tap, roll, and peel under running water if desired.

Nutritional Information (Per 1 Large Egg)

Calories: 70–78
Protein: 6 g
Fat: 5 g
Saturated Fat: 1.5 g
Carbohydrates: <1 g
Cholesterol: 185 mg
Sodium: 60–70 mg

Values approximate.

Dietary Adaptations

Gluten-Free: Naturally gluten-free
Dairy-Free: Naturally dairy-free
Keto / Low-Carb: Ideal
Vegetarian: Yes
Paleo: Yes
Whole30: Yes

Tips & Troubleshooting

Green Ring Around Yolk
Caused by overcooking or slow cooling. Use immediate ice bath.

Difficult Peeling

Use eggs that are 5–7 days old rather than very fresh.
Add baking soda to increase alkalinity.
Peel under running water.

Cracked Shells During Cooking

Avoid rapid temperature changes.
Start with cold water.
Do not overcrowd pan.

Yolks Off-Center
Store eggs on their sides before cooking for centered yolks.

Serving Suggestions

Sprinkle with kosher salt and black pepper
Slice over salads (Cobb, Israeli salad)
Prepare deviled eggs
Add to potato salad
Serve alongside cholent or Shabbat lunch
Chop into egg salad with mayonnaise and paprika

Notes

Always check eggs for blood spots after cracking (if using for other preparations).
Store unpeeled hard-boiled eggs in refrigerator up to 7 days.
Peeled eggs should be stored in an airtight container with a damp paper towel and used within 3–4 days.
For Shabbat preparation, eggs may be cooked in advance and refrigerated.

Scrambled Eggs With Spinach And Feta Recipe - Kosher

Overview

A creamy, protein-rich dairy breakfast featuring gently folded eggs, sautéed spinach, and tangy feta cheese. This recipe follows kosher dietary laws and is suitable for a dairy meal.

Servings

2 servings

Yield

Approximately 2 cups scrambled eggs (about 4 large eggs total)

Prep Time

5 minutes

Cook Time

8–10 minutes

Total Time

13–15 minutes

Difficulty

Easy

Cooking Vessel

Medium non-stick skillet or stainless steel sauté pan
Silicone spatula or wooden spoon
Mixing bowl
Whisk or fork

Ingredients (Kosher – Dairy)

4 large kosher-certified eggs
1 cup fresh spinach, chopped (packed)
¼ cup crumbled kosher feta cheese
2 tablespoons milk or half-and-half (optional, for creaminess)
1 tablespoon unsalted butter or olive oil
⅛ teaspoon kosher salt (adjust to taste)
¼ teaspoon freshly ground black pepper
Pinch red pepper flakes (optional)

Instructions

1. Prepare the Egg Mixture

In a mixing bowl, whisk together the eggs, milk (if using), salt, and black pepper until fully blended and slightly frothy. Avoid over-whisking.

2. Sauté the Spinach

Heat butter or olive oil in a skillet over medium heat.
Add chopped spinach and sauté for 1–2 minutes until wilted and moisture has mostly evaporated. Spread evenly across the pan.

3. Cook the Eggs

Reduce heat to medium-low.
Pour the egg mixture into the skillet over the spinach.

Allow eggs to sit undisturbed for 20–30 seconds until edges begin to set.
Using a spatula, gently push eggs from edges toward the center, forming soft curds.

4. Add Feta

When eggs are about 75% set (still slightly glossy), sprinkle feta evenly over the surface.
Continue folding gently for 1–2 more minutes.

Remove from heat while eggs are still slightly soft—they will continue cooking from residual heat.

5. Serve Immediately

Transfer to plates promptly to prevent overcooking.

Nutritional Information (Approximate per Serving)

Calories: 280
Protein: 20g
Fat: 22g
Saturated Fat: 9g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 480mg
Cholesterol: 375mg

Values may vary depending on specific brands and portion sizes.

Dietary Adaptations

Gluten-Free: Naturally gluten-free.
Low-Carb / Keto: Suitable as written.
Vegetarian: Appropriate for lacto-vegetarians.
Dairy-Free (Pareve):
- Omit feta.
- Use olive oil instead of butter.
- Replace feta with dairy-free kosher feta alternative.
Higher Protein: Add an extra egg or 1 tablespoon cottage cheese.
Lower Fat: Use reduced-fat feta and skip milk.

Tips & Troubleshooting

Rubbery Eggs: Heat is too high. Always cook scrambled eggs on medium-low.
Watery Texture: Spinach was not fully sautéed before adding eggs. Remove excess moisture.
Dry Eggs: Remove from heat earlier; eggs should look slightly underdone when plated.
Creamier Texture: Stir in 1 teaspoon cream cheese during final folding.
Fluffier Eggs: Whisk vigorously to incorporate air before cooking.

Serving Suggestions

Serve with toasted challah or whole-grain bread (dairy meal).
Pair with Israeli salad (tomato, cucumber, lemon).
Add sliced avocado and fresh herbs (parsley or dill).
Wrap in a warm pita for a Mediterranean-style breakfast sandwich.

Notes

Ensure feta cheese bears reliable kosher certification.
This is a dairy (milchig) dish and should not be served in the same meal with meat according to kosher dietary law.
For Shavuot or dairy brunch menus, this pairs well with blintzes and fresh fruit.
Best enjoyed immediately; not ideal for reheating due to texture changes.

Chocolate Bars Recipe - Kosher

Overview

Rich, smooth, and perfectly tempered kosher chocolate bars made with high-quality cocoa and kosher-certified ingredients. These bars can be customized with nuts, dried fruit, or spices while maintaining kosher integrity (pareve or dairy depending on chocolate selection).

Servings

8 servings

Yield

4 standard chocolate bars (approximately 3 oz each)

Prep Time

15 minutes

Cook Time

10 minutes (includes tempering process)

Setting Time

30–60 minutes

Difficulty

Moderate (due to tempering technique)

Cooking Vessel & Equipment

Double boiler (or heatproof bowl over saucepan)
Silicone spatula
Digital thermometer (recommended for accuracy)
Chocolate bar molds (silicone or polycarbonate)
Offset spatula or bench scraper

Ingredients

Base Recipe (Pareve Version)

12 oz (340 g) high-quality kosher-certified dark chocolate (70% cacao recommended), finely chopped
1 teaspoon kosher-certified vanilla extract (optional)
¼ teaspoon fine sea salt (optional)

Optional Add-Ins (choose up to ½ cup total)

Chopped toasted almonds or hazelnuts (check kosher certification)
Dried cranberries or cherries
Shredded coconut
Crushed espresso beans
Flaky sea salt

Ensure all ingredients are certified kosher and processed on kosher equipment.

Instructions

Step 1: Prepare Equipment

Ensure molds are completely dry and clean.
Set up a double boiler with 1–2 inches of simmering (not boiling) water.

Step 2: Melt the Chocolate (Tempering – Seeding Method)

Reserve about ¼ of the chopped chocolate.
Place the remaining ¾ chocolate in the bowl over simmering water.
Stir continuously until melted and reaches:
- 115°F (46°C) for dark chocolate
Remove from heat. Add the reserved chocolate gradually while stirring.
Cool chocolate to:
- 88–90°F (31–32°C) for dark chocolate
Stir in vanilla and salt if using.

Step 3: Mold the Bars

Pour tempered chocolate into molds.
Tap molds gently on counter to release air bubbles.
Sprinkle add-ins evenly on top (or mix into chocolate before pouring).

Step 4: Set

Allow chocolate to set at room temperature (65–70°F ideal).
Avoid refrigeration unless necessary (may cause bloom).
Once firm (30–60 minutes), unmold carefully.

Nutritional Information (Per Serving – Approximate)

Calories: 220
Total Fat: 15g
Saturated Fat: 9g
Carbohydrates: 18g
Sugar: 12g
Fiber: 3g
Protein: 3g
Sodium: 10mg

Values vary based on chocolate brand and add-ins.

Dietary Adaptations

Dairy-Free (Pareve): Use certified pareve dark chocolate.
Dairy Version: Use kosher-certified milk chocolate; temper to 86–88°F.
Sugar-Free: Use kosher-certified sugar-free chocolate (note: tempering temperatures may differ slightly).
Vegan: Ensure chocolate contains no dairy derivatives.
Nut-Free: Omit nuts and verify facility cross-contamination labeling.
Gluten-Free: Most pure chocolate is gluten-free; confirm certification.

Tips & Troubleshooting

White Streaks (Fat Bloom)

Caused by improper tempering or refrigeration.
Remelt and re-temper correctly.

Chocolate Thickening Too Quickly

Maintain proper working temperature (88–90°F).
Use gentle residual heat to rewarm if needed.

Chocolate Seizes (Grainy Texture)

Occurs if water contacts chocolate.
Prevent steam exposure.
Minor seizing may be corrected with ½ teaspoon neutral oil (texture may soften).

Bars Won’t Release from Mold

Allow full crystallization.
Lightly twist silicone mold or chill briefly (5 minutes only).

Serving Suggestions

Break into shards and serve on a dessert board.
Pair with kosher red wine or espresso.
Use as gifts wrapped in parchment and tied with twine.
Melt and drizzle over kosher ice cream or fruit.

Notes

Tempering is essential for snap, shine, and shelf stability.
Store in a cool, dry place (60–70°F).
Shelf life: 2–3 weeks if stored properly.
Avoid humidity; chocolate absorbs moisture and odors easily.
For Passover use, ensure chocolate and vanilla are certified Kosher for Passover.