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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7
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5answers
81k 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 ...
7
votes
4answers
6k views

How to make homemade ice cream with a chocolate swirl

My favorite ice cream flavor has swirls of gooey chocolate running through vanilla ice cream. What do I have to do to reproduce this effect with homemade ice cream? I tried adding chocolate sauce ...
7
votes
3answers
2k 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. ...
7
votes
2answers
1k 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 ...
6
votes
5answers
31k views

Cheapest place to get bulk chocolate?

Where do I buy good quality (for truffles) chocolate in bulk quantities (> 3 lbs)? The prices I'm seeing for Valrhona, etc on Amazon reach nearly $15/lb and that is ridiculous. Any preferred vendors? ...
6
votes
3answers
222 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 ...
6
votes
1answer
1k 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: ? ...
6
votes
2answers
1k 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?
6
votes
2answers
221 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 ...
6
votes
1answer
4k views

Can i freeze chocolate cream frosting / ganache?

I made some chocolate cream frosting / ganache (basically just double / heavy cream with plain / bittersweet chocolate, melted and whipped up). I ended up with twice as much as I need. Can I freeze ...
6
votes
8answers
15k views

How can I avoid chocolate truffle mix curdling?

We are trying to make chocolate truffles by heating cream and adding to chopped up chocolate but it keeps curdling. Are there any tips to avoid this happening?
6
votes
1answer
1k 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 ...
6
votes
1answer
2k views

Get chocolate eggs out of silicone mold

I bought some silicone easter egg molds, and I put 2 layers of chocolate in them. After they had set I tried to turn them out of the molds and they just cracked. Is there any trick to turning the ...
6
votes
2answers
814 views

What is the proper ratio of heavy cream to chocolate for a thick ganache?

Most recipes on the internet call for a 1:1 ratio that I've seen but this ends up being rather watery. I want a thick chocolaty ganache. Is there anything special that needs to be done to achieve ...
6
votes
1answer
385 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 ...
5
votes
8answers
30k 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 ...
5
votes
4answers
359 views

Why does my cocoa syrup overflow?

I work in a coffee shop, and we stock Ghirardelli Sweet Ground Chocolate and Cocoa flavored sauce. However, this sauce is constantly overflowing. We are losing approximately a quarter cup per day ...
5
votes
3answers
4k 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?
5
votes
3answers
731 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
3k 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 ...
5
votes
3answers
282 views

Savoury equivalent of choco-cornflake cakes

I'm currently trying to work out a savoury equivalent to chocolate to allow the creation of a non-sweet version of chocolate cornflake cakes. Currently the best equivalent of chocolate (in terms of ...
5
votes
1answer
11k 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. ...
5
votes
2answers
1k 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 ...
5
votes
2answers
2k 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 ...
5
votes
1answer
257 views

Bizarre: Chocolate tempering is good on the outside

I poured some undertempered chocolate into molds (as practice). Out of the molds, the exterior of the shells were glossy, clear, and hard as is well-tempered chocolate. The interior streaked terribly. ...
5
votes
2answers
20k 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?
5
votes
2answers
148 views

What is the difference between acetate sheets and baking paper when making chocolate deco?

I would like to make chocolate decorations with melted chocolate. After searching on the web, however, I am not quite sure I could find acetate sheets. But I can find baking paper. Would there be any ...
4
votes
5answers
5k 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 ...
4
votes
3answers
7k views

Cocoa nibs used for cooking or baking?

From my understanding, a cocoa nib is unprocessed cocoa (correct me if i'm wrong please). Are cocoa nibs ever used for cooking or baking? My assumption is that they need to be processed in order to ...
4
votes
2answers
2k views

Difference between instant cocoa and drinking chocolate

There's a question with answers detailing the difference between pure cocoa powder and chocolate; it boils down to the 'raw' cocoa powder being a very ungrateful, bitter substance difficult to use ...
4
votes
2answers
5k views

Is there a way to add shine to a chocolate coating after it has hardened?

My recipe calls for melting chocolate chips and pouring the liquid chocolate over the cake for a coating. That works but, when it hardens, it returns to that dull gray/brown color of chocolate chips, ...
4
votes
2answers
2k views

How to make 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 ...
4
votes
5answers
2k views

Chocolate-Flavored Cheese

Would it be feasible to make a chocolate-flavored cheese? The idea that originally occurred to me was the use of chocolate milk for this purpose, but I'm not sure that's the best solution. Does this ...
4
votes
2answers
4k views

How can I tell if my chocolate is tempered?

How can you tell if chocolate is already tempered? I have some bulk Bernard Callebaut milk chocolate chips.
4
votes
2answers
1k views

Why is cocoa powder sometimes used in chocolate cakes when chopped semisweet chocolate is already used?

I found a flourless chocolate cake recipe that I want to try, it uses semisweet chocolate which I thought would have enough cocoa solids already but it calls for cocoa powder, why is this?
4
votes
1answer
182 views

What caused my homemade “Nutella” to go bad?

I had a first try on a self-made recipe for a chocolate-hazelnut cream, in short Nutella. Question Even though I used ingredients that wouldn't have gone bad singularly, the cream as a whole had an ...
4
votes
1answer
44k 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 ...
4
votes
1answer
6k views

How do I infuse fruit flavor in ganache?

I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don't have zest or aren't commonly powdered, ...
4
votes
2answers
372 views

Saving old chocolate

I found a bag of chocolate chips in the back of a cabinet that's well past the 'best use by' date and showing signs of bloom. From experience, I know that it won't melt right, and has a tendancy to ...
4
votes
2answers
726 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 ...
4
votes
3answers
5k 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 ...
4
votes
4answers
2k 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 ...
4
votes
3answers
2k views

How can I substitute for unsweetened chocolate in a frosting?

I've found a recipe for cupcakes that I want to try. The ingredient list of the frosting is this: 3 ounces (90 grams) unsweetened chocolate, coarsely chopped 1/2 cup (113 grams) unsalted butter, ...
4
votes
3answers
327 views

Are there any special techniques for tempering dark chocolates with different cacao percentages?

I want to use up some chocolate I have on hand, and don't have enough of either one for the recipe I plan to use for truffles, so I thought I'd try combining the 3 chocolates. One is 54%, one is 63%, ...
4
votes
2answers
60 views

Homemade chocolate turns crumbly

I have been making Peanut Clusters a lot lately, and it seems that I just can't get them right. Once I add the butter, the chocolate turns brittle and crumbly before I can shape them on the wax paper. ...
4
votes
1answer
79 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 ...
4
votes
1answer
56 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 ...
4
votes
1answer
710 views

Why would dipping a cold item in chocolate “help” with tempering?

I took a chocolate dipping class last week. The instructors gave us globs of chocolate to temper on a marble surface, and lots of ingredients to coat in the chocolate. Some ingredients (hard ...
4
votes
2answers
3k views

Can couverture chocolate be substituted with other ingredients?

I have a brownie recipe that calls for couverture chocolate to be used. Unfortunately it is getting difficult (and expensive) to obtain this chocolate. Is there a way to get the same effect using ...
4
votes
2answers
743 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 ...