For questions about chocolate as an ingredient. Also includes questions about the use of other cocoa-based products and questions about chocolate drinks.
2
votes
5answers
497 views
Plain chocolate Chips same as semi sweet chips
I live in the UK and am having trouble obtaining semi-sweet chocolate chips in grocery stores. Today I spotted De.Oetker (brand) plain chocolate chips. Would that be the same as semi-sweet, say ...
1
vote
0answers
390 views
best chocolate for ganache? [closed]
I've made ganache with all sorts of chocolate, and am always looking for the best chocolate I can find for the most reasonable price. Could people please give me their (milk chocolate) ...
0
votes
3answers
312 views
using chocolate instead of royal icing for gingerbread house?
Heston Blumenthal's recipe states royal icing or melted chocolate to build his gingerbread house.
Used until now an eggless sub for royal icing with adequate results (trickier): am I asking for even ...
0
votes
1answer
635 views
Chocolate bars - Actual shelflife vs expiration date
The owner of a local chocolate store made me an offer I actually can't refuse: For a price that's really a bargain, I get one bar of every bar chocolate he as on stock - that would be about 40 bars.
...
4
votes
4answers
455 views
Callebaut callets vs. block?
So I know that one should never substitute chocolate chips for chocolate in a recipe, but I'm new to the game and don't really know what the deal with these callets is. Are they essentially the same ...
8
votes
4answers
3k 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?
2
votes
0answers
28 views
Storing white chocolate [duplicate]
Possible Duplicate:
How long can you keep chocolate, and what is the best way to store it?
I just started using white chocolate to decorate dark chocolate covered cake balls. I used a ...
5
votes
5answers
25k views
How long can you keep chocolate, and what is the best way to store it?
For instance, I have some bars of Valrhona I use for chocolate tarts and pastries, but I haven't been doing the dessert thing in a while. How long does chocolate last before losing flavor (or does ...
6
votes
4answers
9k 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 ...
3
votes
1answer
245 views
Mixing cooking chocolate with normal chocolate
I have some cooking chocolate and I have some chocolate seashells. I've had the chocolate seashells for some time now and I want to use them because I don't want them to go to waste. So, I was ...
1
vote
0answers
143 views
Chocolate Chip Key Lime Pie? [closed]
I made Key Lime Pie the other day for the first time and was amazed how easy it was to do so. When I took ingredients out of the cupboard I saw a bag of chocolate mini morsels hiding from me in ...
4
votes
1answer
239 views
Trouble tempering Valrhona Couverture Manjari (64%) Chocolate
I have tried to temper equal amounts of Valrhona Couverture Manjari (64%) chocolate + baking chocolate (Van-Heusen brand, dark chocolate) without any success.
Used the seeding method & followed ...
1
vote
2answers
7k 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 ...
4
votes
1answer
274 views
Can I substitute 70% chocolate for unsweetened chocolate in a cake recipe?
This is a recipe for a dark chocolate cake. It calls for 2 ounces unsweetened chocolate. But I made a mistake and bought the 70%. The recipe also calls for 1.25 cups sugar. I don't want it to be too ...
2
votes
1answer
687 views
What to use for chocolate flavouring?
I've been making chocolate sponge using some Swiss hot chocolate - because I happened to have that in the cupboard. But now I've run out. So I need to go out and buy something.
So is drinking ...
7
votes
2answers
3k views
Cocoa vs chocolate
OK, this has been bugging me for a long time... According to our cookery teacher at school, chocolate contains three ingredients: cocoa, sugar, and milk. If you mix these together, you can "make ...
1
vote
2answers
394 views
Making Nutella flow Smoothly
I need a little liquidy version of Nutella for a recipe, how can I achieve this?
I tried blending Nutella with milk but its a messy procedure, is there a clean way to make Nutella more liquidy?
-1
votes
1answer
197 views
Cake Balls with Callebaut chocolate
I have an order for 850 cake balls. In the past I have used chocolate candy melt from the Bulk store. However I was offered a great deal on Callebaut chocolate wafers so I bought them. Please tell ...
4
votes
3answers
866 views
Does the type of sugar make a difference when making chocolate?
I was checking some sites on how to make chocolate myself.
I should start with mixing cocoa butter, cocoa powder and sugar (and milk powder if I would make milk chocolate). Most sites mention "sugar". ...
5
votes
1answer
532 views
Can I make white chocolate brownies based on a normal brownie recipe?
I've been trying to make white chocolate brownies by taking a normal brownie recipe and replacing dark chocolate with white chocolate. It doesn't work, though - the butter seems to split, and the ...
2
votes
2answers
3k views
How to substitute unsweetened baker's chocolate for powdered cocoa
My friend would like to make a chocolate cake using this recipe:
...
0
votes
1answer
193 views
Buying chocolate transfer sheet
I've just found my new-found love for making chocolate cups. And on one of the videos of how to make chocolate cups, the lady used a chocolate transfer sheet to get a really pretty chocolate cup, ...
3
votes
2answers
281 views
Chocolate cups with swirls
Can someone please help me with tips to make chocolate cups with swirly designs. Something like this. I've tried painting the inside of a cup with white chocolate first and letting it set. Once set, I ...
3
votes
1answer
796 views
Is it possible to subsititute nutella for peanut butter?
Beyond the obvious differences in flavor, do these two tend to be interchangable? The consistencies and composition seem close enough to me to make an acceptable substitute, but is it likely to give ...
4
votes
3answers
138 views
Melting chocolate
I notice that professionals tend to always melt chocolate in a basin over steam to prevent burning. I have over time become lazy and melt chocolate in the microwave on defrost as this is SOO easy also ...
3
votes
1answer
262 views
How can I get unsweetened gluten-free chocolate brownies to hold together?
I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important.
I tried a recipe from Dinah Alison's "Totally ...
3
votes
1answer
127 views
Preventing chocolate from burning, when its used as the crust of a New York style cheesecake
I am using this flour-less chocolate cake recipe as the crust of a New York style cheesecake. Cake recipe
The full recipe is in the youtube description, if you didn't feel like watching it, and the ...
2
votes
1answer
1k views
How to convert normal sponge to chocolate sponge
I have a recipe for a normal Victoria sponge. I also have a huge box of Swiss hot chocolate powder. (The kind you sprinkle onto hot milk to make drinking chocolate.)
Is drinking chocolate a good way ...
10
votes
2answers
258 views
Is it possible to have chocolate chunks in ice cream that aren't waxy?
My wife loves mint / chocolate chip ice cream. It hasn't been my favorite because of how waxy the cocoa butter in the chocolate becomes when it is cold.
Is there a type of chocolate that won't become ...
2
votes
1answer
859 views
Is it possible to make homemade yogurt using chocolate milk?
Making yogurt from a small quantity of live culture yogurt can be gussied up using cinnamon by adding the spice to the milk prior to boiling it.
Is it possible to make chocolate flavoured yogurt ...
3
votes
1answer
286 views
Increase lifetime of homemade chocolates
I recently stated making my own chocolates. (No bars, but filled chocolates and pralines)
I also make the filling myself. Now I have a question about the lifetime of this chocolates. On different ...
7
votes
4answers
14k views
What can be done to thin chocolate for dipping?
I have been dipping chocolates for many years. I recently tried a new brand of chocolate that has a fantasic flavor, but it is thicker than I'd like when melted. I know adding cocoa butter will help, ...
0
votes
0answers
219 views
How can i made a simple choclate cake without egg [closed]
I want to made the cake for my wife but i don't know which type of material i use and then how can i made this. I want to give a surprise to her. So please guide me
5
votes
2answers
1k 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 ...
2
votes
1answer
496 views
Baking Dark Chocolate in Cookies Without Burning Them
I just tried this amazing chocolate chip cookie recipe. The recipe calls for adding hand-smashed dark chocolate chunks into the batter and mixing.
It seems like the chocolate doesn't break much. I ...
2
votes
2answers
123 views
Chocolate used for decoration
I melted once a chocolate bar and decorated with it my eclairs, while it was hot and melting, after putting them in the refregirator, they cooled fine, but they were a little bit sugary although the ...
4
votes
2answers
546 views
Forgot to add sugar to cookies
When making chocolate chip cookies, I forgot to add white sugar while I was creaming the butter and brown sugar. I creamed the butter and brown sugar, had just cracked the egg into the mixture when I ...
3
votes
4answers
1k views
Melted chocolate + olive oil = lumpy mess
I melted chocolate to put on top of some caramel flapjacks. The chocolate wasn't very runny so I added a little bit of olive oil. However this made it grainy and lumpy as if I had added water.
...
3
votes
1answer
3k views
Does chocolate syrup need to be refrigerated?
Hershey's chocolate syrup recommends that you "refrigerate after opening", but unlike many other sauces with this recommendation (e.g. ketchup, mayonnaise, BBQ sauce etc.) chocolate syrup bottles are ...
4
votes
5answers
1k views
Amount of Chocolate-chips in a Chocolate-chip cookie? [closed]
I've been making chocalote chip cookies for a while and I just can't decide how many chocolate chips to put in each cookie. So maybe once and for all I can get a good answer to the question:
What is ...
2
votes
1answer
218 views
Tempering chocolate: ± 2 °C too much?
I am planning to buy a laser thermometer to measure the temperature of melted chocolate for tempering it. As I have found out, the thermometer I want to buy has a measuring tolerance of ± 2 °C. That ...
3
votes
3answers
2k views
How to get chocolate of chocolate covered strawberries shiny?
Yesterday, I made strawberries covered with chocolate.
Both my strawberries and milk chocolate were at room temperature. I heated the chocolate in the microwave together with a drop of peanut oil, ...
11
votes
4answers
2k views
What is the purpose of tempering chocolate?
What is the purpose of tempering chocolate? If I'm dipping something in chocolate, can I get by with just melting the chocolate?
2
votes
2answers
596 views
Why does my ganache keep breaking?
I'm making truffles, and my ganache keeps coming apart. The chocolate acts like it's overheating, but it's not. I've confirmed the temperature of the water in the double boiler several times, and the ...
10
votes
3answers
1k views
Why does my chocolate seize when I add brandy to it?
I have many recipes that require mixing brandy into melted chocolate. I find, in every case, that the chocolate seizes and I have chocolate shards instead of a smooth mass. What am I doing wrong?
2
votes
2answers
608 views
Can I use a dark cocoa candy bar in place of bakers chocolate?
I am making this new gluten free brownie mix and am wondering if I can substitute the Baker's chocolate squares called for in the recipe, with 70% or higher cocoa bars that I keep on hand. Are there ...
1
vote
1answer
502 views
Dipping Cakepops in Callebaut Callets
I just received my Revolation machine and will be tempering my Callebaut callets in them tonight.
I will be using it mostly for dipping cakepops. I roll them and stick them in the freezer for just ...
1
vote
2answers
2k views
How can I make melted chocolate set faster?
I am going to be operating a stand selling frozen bananas (just like in Arrested Development), and we dip the bananas in chocolate. I bought some milk and dark chocolate wafers that can be used in ...
5
votes
3answers
291 views
Rubber like skin on surface of chocolate mousse
When I make chocolate mousse, I usually end up with a slightly rubbery surface on the mousse.
To make the mousse, I do the following:
Melt dark chocolate in a bowl over simmering water
Separate 2 ...
5
votes
1answer
262 views
How to make a “Winter queen” cocktail?
A few days ago, I had a cocktail called "Winter queen". It may have been a specialty of the place where I had it, I couldn't find any recipe for it when I searched for it. The menu listed it as "a hot ...
