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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5
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3answers
3k 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 ...
5
votes
2answers
1k 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
2answers
8k 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 ...
2
votes
1answer
321 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
6k 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, ...
2
votes
2answers
1k 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 ...
2
votes
2answers
1k 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
705 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
4k 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
438 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 ...
4
votes
4answers
844 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
4answers
817 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 ...
5
votes
1answer
300 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 ...
3
votes
2answers
8k views

Is it possible to sweeten chocolate without making it gritty?

I read the following question earlier: Converting pure chocolate to “bittersweet” chocolate In this question, the OP asked if he could change pure unsweetened chocolate into bittersweet chocolate ...
1
vote
2answers
15k 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
3answers
4k 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
2answers
564 views

Thick Chocolate Sauce

Is it possible to do something with chocolate so that it does not get hard anymore so that its consistency gets something like the caramel in a mars/snickers bar? What precisley would I have to do to ...
1
vote
3answers
2k views

What savory flavors would pair well with chocolate pasta?

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 ...
0
votes
3answers
880 views

Is there a way to keep chocolate chips from melting in chocolate-chip waffles?

My memory might be playing tricks on me, but I swear I've had chocolate chip waffles (or maybe pancakes) where the chocolate chips were still somewhat hard - in other words, not completely melted. ...
11
votes
4answers
2k 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 ...
3
votes
1answer
462 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 ...
0
votes
2answers
137 views

How can I avoid seizing chocolate? [duplicate]

Possible Duplicate: How can you melt chocolate without it getting wet? When tempering chocolate over a water bath, how can I avoid getting any droplets of water into the chocolate? These ...
12
votes
4answers
38k views

How to prevent “sweating” chocolate covered strawberries?

Last year for Valentines day, I decided I was going to be romantic and make some chocolate covered strawberries for someone special. I melted and tempered some milk chocolate. Then dipped the washed ...
12
votes
2answers
7k 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 ...
14
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3answers
5k 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?
4
votes
3answers
2k 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". ...
7
votes
3answers
3k 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 ...
12
votes
2answers
717 views

Is it possible to temper chocolate at home?

I've read that tempering chocolate is the only way to get glossy, 'snappable' results. I've also read that it can be a complicated process involving precise temperatures. Is it possible to temper ...
10
votes
4answers
7k 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?
4
votes
3answers
1k 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, ...
2
votes
1answer
869 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
1answer
235 views

Can brownie dough sit?

I've been making brownies lately, and my last brownie turned out like dwarf bread. As the recipe and the oven/time haven't changed, my guess is that the preparation went wrong. I mixed all the ...
2
votes
1answer
628 views

Why do I need to melt butter with chocolate?

When I bake with chocolate, especially for cakes and brownies, the recipes always say to melt butter along with the chocolate. Why is this? Would melting them separately cause some sort of problem?
4
votes
2answers
2k 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.
1
vote
2answers
2k views

How to re-melt bitter chocolate?

I melted bitter chocolate (40%) via bain-marie to make chocolate-covered strawberries. As the melted chocolate dried out before I finished dipping all the strawberries, I tried to melt the rest again ...
6
votes
4answers
8k views

How can I make my Hot chocolate thicker?

I've been trying to make a thicker hot chocolate and I'm not sure what to add without taking away from the flavor of the chocolate. Usually what I do is boil the milk, and then I add chocolate baking ...
3
votes
1answer
647 views

How to keep a chocolate cream from getting hard?

I've been making a chocolate cream/spread lately. Some butter, chocolate, salt, allspice, cocoa and water. I'm not really using any recipe, but it's about twice the chocolate over butter. These ...
0
votes
1answer
393 views

When should I add melted chocolate to reduced sugar meringue?

I'd like to know when melted chocolate should be added to reduced sugar meringue, and what will the end result be. Will the meringue stiffen up like cooled chocolate, or will it be light and fluffy?
3
votes
1answer
389 views

Flourless Chocolate Torte

I have just started my journey of testing and experimenting with a recipe for a Flourless Chocolate Torte. I really want to surprise my wife with a version of this classic that is like the one that ...
4
votes
2answers
2k 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, ...
2
votes
1answer
3k views

Why do my homemade chocolate bars start to melt as soon as I take them out of the fridge?

I used this recipe (http://www.youtube.com/watch?v=GOIN-7zay6g) w/out corn syrup and honey comb bars to make a chocolate bar. The problem is that as soon as I take out a bar from fridge to eat the bar ...
1
vote
1answer
5k views

How long can you keep chocolate in the freezer?

We get lots of gifts of chocolate and due to health reasons, we can't finish all the chocolate. So we store it in the freezer. How long can or should you store chocolate in the freezer before it's ...
1
vote
2answers
7k 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 ...
3
votes
1answer
1k views

No-melt chocolate coating on ice cream bars

I just discovered the fascinating world of tempering chocolate. I've read about it before, but I never tried it until recently. So, being the adventurous fellow that I am, I tried making my own ...
2
votes
2answers
955 views

Food safe airbrushing

I've been hand painting colored cocoa butter into chocolates molds for a while now, but I'd like to try airbrushing the molds instead, since I've seen some impressive results. I can't figure out a ...
8
votes
3answers
527 views

Chiquapin Chocolate?

I ran across this historic reference to making chocolate out of Chinquapin (which I assume to be a type of Chesnut) nuts. I have turned the internet upside down looking for information on this. I ...
2
votes
1answer
4k views

Chocolate baking bars vs. chocolate chips? [duplicate]

Possible Duplicate: Can I use Chocolate Chips in place of Semi-sweet baking chocolate? Can I substitute chocolate baking bars for chocolate chips? Usually the baking bars are so much more ...
20
votes
4answers
2k views

Does the “German” in “German chocolate cake” refer to the chocolate or the cake?

A friend insists that the "chocolate" is the German part of German chocolate cake, the evidence being that there are no palm trees in Germany (for the coconut frosting). Is this correct?
6
votes
1answer
1k 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 ...
8
votes
3answers
9k views

Can you make chocolate from coffee beans or coffee from cacao beans?

Coffee and cacao beans have some properties in common. I'm wondering can you make something akin to chocolate from a coffee bean or something like coffee from a cacao bean? "Brewed Chocolate" seems ...