For questions about chocolate as an ingredient. Also includes questions about the use of other cocoa-based products and questions about chocolate drinks.

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12
votes
2answers
7k views

What is the difference between good quality chocolate and cheap chocolate?

There are many types of chocolate out there, some higher quality than others. What are the main differences between good quality chocolate and cheap chocolate? And in practical applications in baking ...
2
votes
2answers
523 views

Add Cocoa Butter to Chocolate Chips to Temper?

Thanks to a well meaning neighbor, I am now the less than proud owner of 8lbs of Nestle Chocolate Chips. Not only do I not really love making cookies, Nestle Chocolate Chips came in dead last in a ...
0
votes
1answer
334 views

White chocolate mud cake with dark chocolate ganache?

I've been trying to find out if white chocolate mud cake would taste nice with a dark chocolate ganache. This is for a cake that I am making for someone (so I can't make a mistake) and need to find ...
7
votes
2answers
526 views

How can I eat or drink chocolate as Montezuma would have consumed it in pre-Colombian Mexico?

I know that pre-Colombian chocolate was less sweet and more bitter, but I can't find a recipe for it. That fact probably means that it doesn't taste great, but I'd like to try it anyway. The closest ...
2
votes
1answer
278 views

How to make hot chocolate drink thicker? [duplicate]

How do you make a cup of hot chocolate drink so that it's sweet and thick and maintains the chocolate taste? I haven't been able to make anything acceptable by melting chocolate, adding sugar, milk ...
8
votes
5answers
10k views

What's the best way to grate chocolate?

What's the best way to grate chocolate without getting it messy and melting all over one's fingers? I've been using a fine cheese grater, and while it does the trick, the chocolate melts in my hand ...
2
votes
1answer
149 views

The consistency of my hot chocolate is off, what do I do?

I've made hot chocolate before however it's only ever been the instant powdered variant by Cadbury's, however today I bought some hot chocolate by "Charbonnel et Walker", I don't know if anyone knows ...
1
vote
1answer
154 views

How to remove unwanted aftertaste from food

So I've just finished making about a liter of hot chocolate (lets ignore why for a minute here), and I've stored it in my refrigerator, inside a plastic bottle that was once used to store orange ...
10
votes
4answers
4k views

Does white chocolate HAVE to have milk in it?

I've looked through the ingredient labels of cheap candy bars, and quality baking white chocolate chips alike, and have been unable to find any milk-less white chocolate, they all contain either milk ...
2
votes
3answers
3k views

Chocolate: difference between “Cocoa Mass” and “Cacao”?

There isn't much diary products in my country. So cheese, double/heavy cream, baking chocolate etc are hard to find. Some shops that specialize in baking sells this relatively expensive "72% cocoa ...
10
votes
4answers
7k views

What is the best way to melt chocolate?

Sometimes when I melt chocolate in a double boiler it will turn grainy, and melting in a microwave often burns it. What is the best way to melt chocolate to get good, smooth results?
7
votes
2answers
413 views

Holes in baked cake

I baked a chocolate and pear cake whose batter is made with yolks, sugar, butter, melted chocolate and amaretti, flour and baking powder and whisked whites. It was (not very evenly) divided in two ...
2
votes
1answer
2k views

How to make chocolate mousse that will set?

I have experimented with chocolate mousse lately. I use a recipe I think is taken from Ferran Adria. It consists of 120 mL cream 125g 60%+ chocolate 4 egg whites I heat the cream, and pour it over ...
1
vote
2answers
98 views

From elastic to fragile chocolate

I tried to make a homemade chocolate by mixing coco powder (5 teaspoon) milk powder (3/4 cup) butter (1/4 cup) sugar syrap (1/4 cup sugar) [to completely dissolve the sugar particles] the resulting ...
3
votes
2answers
20k views

How to substitute unsweetened baker's chocolate for powdered cocoa

My friend would like to make a chocolate cake using this recipe: HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake They'd like to use baker's chocolate squares in place of the powdered cocoa. Is this ...
1
vote
1answer
333 views

Test if whitish chocolate has bloom or is spoiled

My friend (who lives in a warm, humid climate) often has issues with chocolate, due to the formation of a light-colored coating on it. I believe it is just chocolate bloom, but she thinks it's mold ...
3
votes
2answers
930 views

Storing chocolate at home in the summer

In the summer while I'm at work I'd like to set the temperature of my small apartment higher--roughly 83 degrees as per US department of energy recommendations. I'm planning on keeping it between ...
1
vote
1answer
71 views

Cake in homemade chocolates

I have added some cake pieces and cherries to homemade chocolates. Can I keep them for 5-10 days? Since the cake and cherries are in chocolate, will they last for a longer time?
3
votes
2answers
3k views

Separated, grainy ganache (Dark and Stormies from Grewelings's book)

I tried making "Dark and Stormies" out of Greweling's book (Chocolate and Confections). The center is a white chocolate ganache infused with vanilla and ginger and with rum. Both times I tried it, the ...
1
vote
2answers
16k views

How to thin chocolate for dipping

How do you make chocolate thin enough to dip strawberries? If I make it thin enough to dip (with butter) will that affect allowing it to set-up and harden? I saw another question about the thickness ...
1
vote
3answers
2k views

What savory flavors would pair well with chocolate pasta?

I want to experiment with making savory homemade pasta with cocoa powder. I think the earthy flavor and dark color will be striking. I have been thinking about what kinds of flavors could be used for ...
-2
votes
2answers
78 views

Who Provides Sugar free chocolate? [closed]

My grandfather loves chocolate so much but he has a diebites so i want to buy a sygar free chocolate for him so anyone tell me from where i can buy it.
0
votes
3answers
79 views

Lighter texture for chocolate pie

I've used the recipe below to make chocolate pie a few times recently: 1 c heavy cream 1/2 milk 8-10 oz chocolate 2 tbsp sugar pinch salt 2 eggs Heat the milk/cream over low ...
1
vote
2answers
3k views

Can I substitute chocolate chips for cocoa powder in my frosting?

I just ran out of cocoa while making a cookie sheet cake. Had enough for the cake, but not for the frosting. Can I substitute chocolate chips?
2
votes
1answer
1k views

Chocolate mousse - methods to have firm foamy mousse using white egg and cream

I am working on a multilayer chocolate mousse but is kind of hard for me as some recipe suggested me that I should use the white part of the egg and others suggest me to use double cream. I would ...
7
votes
6answers
19k views

Solutions for when heating chocolate and butter doesn't mix well

Yesterday I tried to make brownies that started out with me having to melt unsweetened chocolate with butter in a frying pan on the stove. This did not work well. The chocolate kindof mixed with the ...
5
votes
3answers
3k views

How to make a chocolate fudge/syrup sauce that does not freeze?

I'm looking for a good recipe to make a chocolate fudge/syrup style sauce that will not freeze solid when placed in the freezer, but rather retain its "liquid" consistency. It does not need to be ...
1
vote
1answer
382 views

How can I make a chocolate syrup that can be frozen? [duplicate]

I am looking to make a chocolate syrup without eggs, that freezes well.
6
votes
4answers
19k views

Is it possible to make fudgy brownies without oil?

What can I substitute for oil in brownies and still get fudgy brownies? I've tried yogurt and sour cream (individually) and only replacing half the oil with one of those, but the brownies always end ...
1
vote
2answers
263 views

Can I increase the cocoa content in fudge?

I've been using a standard fudge recipe that works great, and yet I only wish was that it was even more chocolatey, with more cocoa taste. If it was less sweet that would be fine, too. Can I ...
3
votes
1answer
299 views

Do all varieties of cocoa naturally taste bitter?

Very simple question. I bought some roasted cocoa seeds and tasted them, they have a slight "bitter" flavour and not "sweet" as I imagined when I was a kid. Now, chocolate is made by adding sugar to ...
0
votes
1answer
10k views

shelf life for chocolate chips

Have some semi-sweet chocolate chips. Been in a bag inside a plastic container in a cupboard for 2 years but expiration date on the bag says that's one year too many. What's the shelf life for ...
2
votes
2answers
262 views

Peeling cupcake liner from chocolate mold

I am trying a new recipe that creates a chocolate mold by brushing chocolate inside a cupcake container. The challenge now is to get the paper off the chocolate mold. It seems to be sticking to the ...
10
votes
6answers
4k views

Can grocery store chocolate be used as chocolate coating?

Suppose I want to coat a random object in chocolate. (Because, let's face it, why would you not want to do this??) Can I simply buy my favorite brand of chocolate, melt it, and pour it over stuff ...
12
votes
4answers
43k views

How to prevent “sweating” chocolate covered strawberries?

Last year for Valentines day, I decided I was going to be romantic and make some chocolate covered strawberries for someone special. I melted and tempered some milk chocolate. Then dipped the washed ...
5
votes
1answer
747 views

How can I make this cool chocolate shape?

I've fallen in love with this picture. I am wondering how I can make the white chocolate layer. My guesses are: option A: use a bottle and "pour" melted white chocolate above it -- downside: ? ...
1
vote
3answers
892 views

What should be understood by “refrigerate until firm, 2 hours or overnight”?

The cookie recipe asks for: 1½ cups plus 1 tablespoon all-purpose flour 1¼ teaspoons ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon freshly grated nutmeg 1 ...
8
votes
3answers
9k views

Tempering chocolate without a thermometer

Is it possible to successfully temper the chocolate without a thermometer? I'm sure it's quite important but since it's so difficult to find one in my country and since I don't make chocolate so often ...
0
votes
1answer
203 views

How do you determine whether a chocolate is sweet or semisweet?

A chocolate gingerbread cookie recipe asks for: 7 ounces best-quality semisweet chocolate The chocolates I can get hold of are: 1. ...
7
votes
2answers
783 views

How will less flour affect molten lava cakes?

I made some molten cakes the other day, using this recipe from Betty Crocker. However, it is very "cakey." The molten cakes I've had before in restaurants have had more of a "truffle" consistency. ...
5
votes
1answer
6k views

What can replace coconut oil in a chocolate cookie coating?

For cookies I cover in chocolate I usually use add coconut oil to the liquefying chocolate to get a smooth mass. However, here it is really hard to get and even big supermarkets usually don't have it. ...
9
votes
2answers
5k views

Make chocolate with a high melting point?

Is there something that can be done to chocolate which will raise its melting point? I ask because this question wanted a way of getting space dust into a cake, which might be able to be done by ...
2
votes
1answer
62 views

Is there a difference in appearance between semi and unsweetened chocolate?

I bought semi and unsweetened baking chocolate in bulk but forgot to mark which was which....is there a way to figure out which one is which?
3
votes
1answer
459 views

Removing metal disc ring from chocolate mousse: which method should I use?

I just managed to do a chocolate mousse with 5 layers (sponge, chocolate thin layer, nougat mousse, dark chocolate mousse, ganache). I added some "Agar Agar" to make it more firm and put them in the ...
3
votes
2answers
9k views

Is it possible to sweeten chocolate without making it gritty?

I read the following question earlier: Converting pure chocolate to “bittersweet” chocolate In this question, the OP asked if he could change pure unsweetened chocolate into bittersweet chocolate ...
2
votes
1answer
344 views

What is the best recipe for Chocolate Mousse: with butter or cream? [duplicate]

All the recipes I've got for chocolate mousse say among the ingredients: heavy cream or heavy whipping cream. I would like to know the difference if it exists. I'm from Venezuela; what other ...
-8
votes
1answer
423 views

how to stretch white chocolate to make truffles? [closed]

I have several bars of real white chocolate. The ingredients on the chocolate bars are, in the following order: Sugar, cocoa butter, milk, soy lecithin, vanilla There is no veg-oil listed in the ...
0
votes
0answers
93 views

How can I make better eggless scones? [duplicate]

I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the ...
10
votes
8answers
9k views

How can I make my Chocolate Mousse fluffier?

I regularly make Chocolate Mousse with an egg yolk, sugar and dark chocolate base folded into whipped egg white or whipped cream (or both). It's tastes pretty good and has a nice mouth-feel. Now I ...
0
votes
1answer
175 views

How do I get the butter out of my chocolate fondue?

In my chocolate fondue, I used butter to help it melt smoothly. Now, after the meal, I want to use the left over chocolate. There is a slight sheen of oil on the chocolate and, in the refrigerator, ...