Tagged Questions

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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3
votes
2answers
1k 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
73 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?
2
votes
3answers
4k 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 ...
-2
votes
2answers
84 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
86 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
4k 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?
1
vote
2answers
3k views

How long does hot chocolate stay good?

My resource for food shelf life is usually stilltasty.com . However, I can't find hot chocolate on the list. I'm talking about a small pot of hot chocolate - milk, cocoa, sugar, water. Is the ...
1
vote
1answer
434 views

How to make chocolate cigarellos in a quicker way?

I wanted to make chocolate cigarellos from scratch and looked it up but all I could find was this, which the author describes as being time consuming. Can someone suggest any other way to make them ...
1
vote
1answer
507 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.
3
votes
1answer
422 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 ...
1
vote
2answers
327 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 ...
0
votes
1answer
15k 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
311 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 ...
5
votes
1answer
795 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
1k 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 ...
0
votes
1answer
244 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. ...
5
votes
1answer
7k 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. ...
10
votes
4answers
5k 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
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
563 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 ...
2
votes
1answer
2k 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 ...
2
votes
1answer
393 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 ...
-9
votes
1answer
496 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 ...
0
votes
1answer
187 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, ...
3
votes
7answers
21k views

White chocolate ganache won't set

The other day I attempted to make a white chocolate ganache, and while the flavor is perfect, it utterly refused to set. Instead what I ended up with was a sticky, somewhat runny blob. It never hit ...
3
votes
1answer
449 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 give in when bitten. The beans inside ...
7
votes
2answers
938 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. ...
-1
votes
2answers
323 views

at what temperature should apple-choco pie be prepared?

I have done this in the past but didn't really get the pie to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since all the other aspects of the apple-choco ...
8
votes
4answers
3k 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 ...
1
vote
1answer
772 views

Bake brownies by 2 different ways, what changes?

I tried to learn how to make brownies, searching this out i found out 2 ways: 1) Add the sugar and the eggs together and use a hand mixer to beat them until cream. Then add the mixture in the melted ...
5
votes
1answer
2k views

Why must I return the chilled chocolate cookie dough to room temperature before baking?

According to a chocolate chip cookie recipe, I chilled the cookie dough before baking but it was also written to turn the cookie dough to room temperature before baking. What is the purpose of doing ...
3
votes
1answer
332 views

What happened to my melted couverture?

I wanted to make mint-chocolate-covered candy. I never worked with couverture, but yesterday it was all I had. I melted the chocolate, cooled it, reheated a bit (tempered), added peppermint extract ...
6
votes
2answers
597 views

American equivalent for British chocolate terms

When the British recipe calls for plain chocolate do they refer to cocoa powder, chocolate syrup, cooking squares, or Nestle style chips? Is it unsweetened, semi-sweet, or bitter?
0
votes
2answers
4k views

How much of what kind of chocolate should I add to vanilla frosting to make 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 ...
3
votes
1answer
1k views

What is the difference between Milk Chocolate and Dark Chocolate?

What is the difference between Milk Chocolate and Dark Chocolate? Does Dark Chocolate not have milk? What are each made out of that make them different?
11
votes
1answer
2k views

Why does dark chocolate turn white after being in cold for some time?

Why does dark chocolate turn white (and not so tasty any more) after staying in cold for some time? Usually this effect can be seen after storing chocolate in fridge.
3
votes
3answers
114 views

Storage of chocolates/candies in process (i.e. prior to cutting, dipping, etc)?

Especially around the holidays, it usually seems more efficient to build up a selection of projects in need of some finishing steps (usually chocolate dipping). What steps should one take to ensure ...
2
votes
5answers
5k 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 ...
0
votes
1answer
4k 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. ...
0
votes
3answers
1k 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 ...
2
votes
0answers
30 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 ...
3
votes
1answer
559 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
votes
3answers
36k views

What is the best and fastest way to liquify Nutella chocolate spread?

I usually put some amount in a cup and add a very small amount of water to start mixing. This is usually effective as long as the amount of water is very small compared to chocolate, in which the ...
4
votes
1answer
412 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
0answers
177 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 ...
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 ...
4
votes
1answer
761 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
1k 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 ...
1
vote
2answers
1k 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?