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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9
votes
6answers
9k views

Hot chocolate and cheese (Colombian Special)

I recently visited Colombia in South America and I'm trying to recreate one of their traditional delicacies. They give you a lovely thick cup of hot chocolate and together with a few slices of ...
0
votes
1answer
34 views

Liquid Layer above Melted Chocolate

Recently I was experimenting with bakers chocolate. I proceeded to add some butter and continued to mix until smooth. Afterwards, I added a small amount of whole milk and the chocolate didn't really ...
2
votes
1answer
255 views

How do I make my own chocolate chips?

I'd love to make my own chocolate chips from scratch. But everything I've produced seems to melt during cooking. It would be nice to make them based on the percentage of coco I like and it would be ...
0
votes
1answer
147 views

To thin chocolate candy coating, how much oil to use?

I am trying to use chocoate candy coating on chocolate transfer sheets. The normal chunk of chocolate candy coating is too thick when melted, so I used vegetable oil to thin it for better spreading. ...
4
votes
2answers
831 views

How do I mimic trader Joe's (dark) Chocolate covered Espresso Beans?

I'm trying to mimic the thick, rich, dark chocolate covered espresso beans made by Trader Joes. These sweet morsels have a thick chocolate coating that easily gives in when bitten. The beans inside ...
2
votes
0answers
37 views

What kind of chocolate should I use to coat homemade turtles?

I am making chocolate treats with mini Presley's caramel and chocolate. Can I use a regular Hershey's bar or use baking chocolate or can I mix them to make a harder coating or will the regular harden? ...
1
vote
0answers
62 views

Bonbons are a mystery

Walmart used to carry gold foil wrapped bonbons, inexpensive that were to die for. I've seen other postings. The outer chocolate, the inner peanut butter melt away is easy. It's the part in between ...
5
votes
3answers
6k views

I want to make a mug cake, can I use hot chocolate mix instead of cocoa?

Unfortunately, I do not have any cocoa powder left. If I use Cadbury's hot chocolate mix, would it give me the same effect?
1
vote
3answers
2k views

Is using chocolate instead of royal icing for a gingerbread house more difficult?

Heston Blumenthal's recipe states royal icing or melted chocolate to build his gingerbread house. Until now I've used an eggless substitute for royal icing with adequate results, although it's ...
7
votes
3answers
101k views

Can I use Chocolate Chips in place of Semi-sweet baking chocolate?

I don't have baker's semi-sweet chocolate and recipe calls for a box with 8 squares. Can I replace with chocolate chips and if so what would be the ratio?
2
votes
2answers
16k views

Can I substitute cocoa for semisweet chocolate?

If I have a recipe that calls for semi-sweet chocolate (melted), what could I use along with unsweetened cocoa powder as a substitution? In other words, what quantities of sugar and cocoa powder would ...
4
votes
4answers
2k views

How to make modeling chocolate shiny?

I have modeling chocolate panels I am using for a cake. They have a very soft shine from being smooth, but I was hoping to bring them to a higher shine. I had wanted to make them out of tempered ...
1
vote
1answer
87 views

Tempered chocolate spheres in advance?

I'm having a birthday party this weekend, and therefore I need to make some food for my guests. For dessert I want to make a chocolate sphere with some kind of stuff inside, and then pour it with ...
3
votes
1answer
100 views

How to preserve homemade chocolates?

I make my own homemade chocolates, fillings are also prepared by me. The question is how to preserve the chocolates for a long period of time? As in keeping it in a refrigerator is it the right way ...
0
votes
2answers
701 views

Rocky road seized up?

I tried to make rocky road and stuck exactly to the recipe which called for butter and syrup to be added to melted chocolate..but very single time I added the butter to the chocolate it just seized ...
4
votes
1answer
85 views

how to coat truffles with chocolate

I need help please, I have just made my first batch of truffles. I decided to coat them in chocolate (untempered) but after I had dipped about 8 the chocolate started to go too hard. I tried to melt ...
2
votes
1answer
136 views

How should I convert my Victoria sponge to a chocolate sponge?

I generally bake Victoria sponge cake with 6 oz flour. Now to make a chocolate sponge cake do I substitute 2 oz of flour with cocoa powder or do I keep the 6 oz flour and add additional 2 oz cocoa ...
15
votes
2answers
14k 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 ...
3
votes
2answers
777 views

Why most chocolate bars have trans fat?

Most chocolate bars have trans fat, usually less than 1g per 100g of chocolate. Even dark chocolate and even expensive brands such as Lindt. Where is this trans fat coming from?
7
votes
4answers
28k 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 ...
0
votes
1answer
29 views

Chocolate hazelnut: efficacy of mixing crushed&roasted hazelnuts to sauce

I would like to know of roasting and crushing hazelnuts, then mixing them with chocolate sauce, is enough to create a nice choco-hazelnut syrup? (I recently asked if blending roasted hazelnuts will ...
1
vote
1answer
84 views

What does non-tempered couverture chocolate taste like?

I was reading that couverture chocolate is apparently "real" chocolate that requires proper tempering to have the right texture and shine. What if I don't temper it and just eat it straight out of ...
4
votes
1answer
50k views

What is the shelf life for chocolate chips?

Have some semi-sweet chocolate chips. They have 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 much. What's the shelf life ...
15
votes
4answers
3k views

Why do chocolate chips stay softer after being baked?

I could be wrong, but I have the feeling that after baking chocolate chip cookies, the chocolate chips are still melted; or at least a lot softer than before you bake the cookies. It's logical that ...
1
vote
3answers
536 views

Combining melted chocolate with eggs

I've come across a number of recipes (the most recent of which was this) which suggest various combinations of adding hot melted chocolate to a mixture that contains eggs. The problem that I have ...
2
votes
1answer
129 views

How to fix oily modeling chocolate

I made candy melt modeling chocolate for the first time and it is just a bit too oily. Is there a way to fix it? I don't think I stirred it too long but my melts may have been too warm when I added ...
4
votes
1answer
64 views

Are commercial chocolate almonds coated with something that prevents melting?

Why is it that a milk chocolate bar begins to melt in my hand sooner than a chocolate-covered almond? The surface of typical chocolate-covered almonds are also a lot smoother than regular chocolate ...
3
votes
3answers
755 views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
3
votes
6answers
998 views

Are there any situations where untempered chocolate is better than tempered?

Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered ...
7
votes
2answers
1k views

Why do patterns appear on tempered chocolate?

Sometimes, during a single session, spots and lines may appear on tempered chocolate. This seems to happen with the first third of production. Chocolates produced later in the batch do not exhibit ...
0
votes
2answers
628 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
1k views

Putting a solid chocolate bar inside cake dough: what's the outcome?

Let's say I'm making a plain vanilla cake in a rectangular shape. If I were to put a solid chocolate bar in the middle of the dough before baking it, what would the outcome be when the cake is removed ...
28
votes
4answers
3k views

How can I make a chocolate cup that looks like the seaweed on a sushi roll?

I want to make a dessert that simulates a salmon roe sushi (like this) using rice pudding and spherified melon juice with a chocolate "seaweed" wrapping. But I can't figure out how to make the seaweed ...
2
votes
1answer
65 views

Chocolate: condensation issues

I made chocolates in a mold but when I take it out of the refrigerator it starts melting and water accumulates on surface. My process: I melted the chocolate and poured it into the mold and then kept ...
6
votes
2answers
286 views

What can I use as a substitute for Nori Wrapper on a Chocolate Dessert Sushi?

I'd like to make a chocolate dessert sushi but I'm stuck trying to come up with a substitute for nori or rice paper. I know some people like to use plastic chocolate like in this question. However ...
5
votes
2answers
22k views

Milk vs. Dark vs. Semi-sweet vs. Bitter-sweet chocolate?

What's the difference between the following chocolates? Milk Dark Semi-sweet Bitter-sweet If a chocolate only lists the % cocoa solids used, can I figure out which of the above types it is?
1
vote
1answer
241 views

Use by date on cacao butter

I have just used cacao butter 6 yrs out of date to make raw chocolate adding honey and raw cocoa powder. I didn't realise until after I had made the chocolate how out of date it was. Is it OK to eat? ...
1
vote
1answer
87 views

Wrong consistency when making “after eight” chocolate

I am following a very simple recipe for making peppermint-stuffed chocolate, like the "After Eight" kind. I have a problem with the uniformity of the mint mass and am looking for advice. A few spoons ...
0
votes
4answers
3k views

Why is dark chocolate dark when pure cocoa is light brown?

Kind of a simplistic question, but my curiosity cannot be assuaged. When you look at pure cocoa powder, it has a light brown color, like a milk chocolate bar. And yet a dark chocolate bar, which is ...
0
votes
2answers
11k views

How should I modify my vanilla frosting to convert it into a chocolate frosting? [closed]

I have a really good recipe for whipped vanilla frosting that I want to use, but I want to make a chocolate frosting. What kind of chocolate should I add to the frosting to make it a chocolate ...
2
votes
2answers
366 views

Shelf Stable “Ganache”

I'm baking something that I might end up sending on a very long trip. For this I would want to make ganache, but it may be in transit for as long as 10 days so I don't want to use cream. If I do ...
1
vote
0answers
31 views

How to convert a specific cake recipe I have to make brownies? [duplicate]

I have a cake recipe which I love it and would like to turn it into brownies. Can someone help me? - 3 eggs - 2 cups sugar - 3 cups flour - 2 cups powdered chocolate - 1 cup oil - 1 cup of bowling ...
1
vote
1answer
47 views

Chocolate and oil mixed

When I melt 16 oz of chocolate I add 4 oz of oil how long can I keep this and how should it be stored. Someone said something about botulism ??
2
votes
1answer
123 views

My cocoa powder is not dark. Is it still dutch processed?

I bought whole foods "baking cocoa". On the back in the ingredients section it says "processes with alkali." Then, just above the bar code it says "dutch-processed cocoa". Also, it actually smells ...
4
votes
2answers
853 views

How do I bake chocolate chip cookies like Subway?

I want a chocolate chip cookie like the ones Subway has. Those cookies have a smooth top and chewy texture. I have a recipe for 3/4 cup fat, 0.5 cup sugar 0,5 cup brown sugar, 3/4 cup flour, 1 egg, 2 ...
13
votes
8answers
4k views

How do I melt the chocolate in a s'more?

It is an age old question. How can I ensure that the chocolate in a s'more is properly melted. Even when assembling them quickly the marshmallow just doesn't have enough heat to melt the chunk of ...
1
vote
3answers
24k 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 ...
10
votes
9answers
22k 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 ...
2
votes
4answers
721 views

Lighter chocolate cake

I am making a Guinness chocolate cake and I need the color of it to turn out lighter to match the colors for a wedding. I have already used non Dutch processed cocoa but the lightest it got was maybe ...
13
votes
9answers
32k views

Why doesn't chocolate go bad?

After all it has oil and sugar in it. Why doesn't bacteria love it? Thanks!