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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1
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1answer
75 views

How can I cool chocolate in a couple of minutes?

I wonder how to cool chocolate in a couple of minutes, without losing its quality. I'm looking for a portable chocolate cooling machine. I think of using it in my kiosk. Meanwhile, it's acceptable to ...
1
vote
2answers
297 views

Can a semisweet chocolate be substituted with a belgian chocolate?

Can I use belgian chocolate as a substitute for semisweet chocolate for baking brownies?
2
votes
3answers
7k views

How can I make fluffy chocolate mousse without gelatin?

I'm not a vegetarian but I don't want to use gelatin. I have seen various recipes for making mousse but they seem to be the gooey type. I'm looking for a recipe which will set so I can make a mousse ...
4
votes
3answers
6k 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 ...
2
votes
1answer
68 views

70% chocolate from 53% and unsweetened

My mom has a cake recipe that calls for 70% chocolate. She called me and said she has 53% chocolate and unsweetened chocolate. Can she mix them to get 70% and in what ratio?
1
vote
2answers
2k views

Can you add alcohol to chocolate being tempered?

I want to make a tempered white chocolate coating with brandy flavour. Will adding the alcohol ruin the tempering process, or is there another way of going about this.
1
vote
1answer
493 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
211 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 ...
6
votes
8answers
13k 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?
2
votes
1answer
43 views

Truffle Errors - not enough chocolate

How can I save a batch of truffles when I realized I only used 7 oz of chocolate instead of 9 oz and it doesn't seem to be thickening up enough?
1
vote
2answers
802 views

White ganache from cocoa butter won't set

I want to create white truffles which doesn't taste like white chocolate (sugar and vanilla) but like dark chocolate. So I tried to create them from cocoa butter. I added 60 g of cocoa butter, 17g ...
14
votes
3answers
8k views

How do I make my chocolate brownies 'fudgy'?

What are the key requirements, in terms of both ingredients and techniques, for baking chocolate brownies with a fudgy centre?
0
votes
1answer
136 views

Chocolate ganache

I followed a recipe I found in a (last year's) magazine, for chocolate ganache. 300ml water and 125g caster sugar brought to the boil and poured over 250g chopped dark chocolate. The recipe said whisk ...
2
votes
1answer
1k 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 ...
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 ...
2
votes
1answer
863 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 ...
9
votes
5answers
16k 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
223 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
316 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 ...
11
votes
4answers
7k 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
7k 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
11k 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
781 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
3k 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
145 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
28k 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
2k 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
2k 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
83 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
3answers
2k views

What savory flavors would pair well with chocolate pasta? [closed]

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
88 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
100 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
6k 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
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 ...
9
votes
6answers
33k 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 ...
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 ...
1
vote
1answer
727 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
23k 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
536 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 ...
2
votes
2answers
455 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
6k 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 ...
5
votes
1answer
965 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
3k 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
388 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
1k 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
10k 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
6k 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
69 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
839 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 ...