For questions about chocolate as an ingredient. Also includes questions about the use of other cocoa-based products and questions about chocolate drinks.
3
votes
1answer
127 views
Preventing chocolate from burning, when its used as the crust of a New York style cheesecake
I am using this flour-less chocolate cake recipe as the crust of a New York style cheesecake. Cake recipe
The full recipe is in the youtube description, if you didn't feel like watching it, and the ...
3
votes
1answer
287 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 ...
3
votes
1answer
2k 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 ...
3
votes
1answer
261 views
How can I get unsweetened gluten-free chocolate brownies to hold together?
I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important.
I tried a recipe from Dinah Alison's "Totally ...
3
votes
1answer
245 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 ...
2
votes
4answers
416 views
How can I enhance fudge's “fudginess” and flavour?
My fudge recipe uses peanut butter, brown and white sugar, corn syrup, cream, and chocolate.
How can I can add a bit more "pizazz" to my fudge, taking the flavour from grandma's favourite fudge ...
2
votes
2answers
122 views
Chocolate used for decoration
I melted once a chocolate bar and decorated with it my eclairs, while it was hot and melting, after putting them in the refregirator, they cooled fine, but they were a little bit sugary although the ...
2
votes
2answers
3k views
How to substitute unsweetened baker's chocolate for powdered cocoa
My friend would like to make a chocolate cake using this recipe:
...
2
votes
2answers
596 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
418 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 ...
2
votes
1answer
493 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
2answers
1k 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 ...
2
votes
1answer
686 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 ...
2
votes
1answer
855 views
Is it possible to make homemade yogurt using chocolate milk?
Making yogurt from a small quantity of live culture yogurt can be gussied up using cinnamon by adding the spice to the milk prior to boiling it.
Is it possible to make chocolate flavoured yogurt ...
2
votes
1answer
415 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?
2
votes
2answers
625 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 ...
2
votes
1answer
1k views
How to convert normal sponge to chocolate sponge
I have a recipe for a normal Victoria sponge. I also have a huge box of Swiss hot chocolate powder. (The kind you sprinkle onto hot milk to make drinking chocolate.)
Is drinking chocolate a good way ...
2
votes
1answer
217 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 ...
2
votes
1answer
161 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
365 views
Can one use chocolate fèves/callets/nibs for tempering?
I usually buy Valrhona chocolate in blocks, but at this moment only the fèves/callets/nibs are available to me. Is it possible to temper these nibs or are they further processed beyond what is in the ...
2
votes
2answers
63 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 ...
2
votes
5answers
486 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 ...
2
votes
2answers
607 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 ...
2
votes
1answer
2k 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 ...
2
votes
1answer
817 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
1answer
2k 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 ...
2
votes
1answer
338 views
Is it possible to freeze chocolate covered ants?
I have a recipe for chocolate covered ants and wanted to make it a few weeks ahead of time before a party - if I freeze them will they still be good in about two weeks?
2
votes
1answer
48 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?
2
votes
1answer
152 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 ...
2
votes
0answers
28 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 ...
1
vote
3answers
131 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 ...
1
vote
2answers
393 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?
1
vote
2answers
7k 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 ...
1
vote
2answers
1k 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 ...
1
vote
2answers
4k 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 ...
1
vote
2answers
2k 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 ...
1
vote
1answer
2k 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
1answer
58 views
How can I make a chocolate syrup that can be frozen?
I am looking to make a chocolate syrup without eggs, that freezes well.
1
vote
2answers
64 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 ...
1
vote
1answer
249 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 ...
1
vote
1answer
174 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 ...
1
vote
1answer
499 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
1answer
69 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
0answers
385 views
best chocolate for ganache? [closed]
I've made ganache with all sorts of chocolate, and am always looking for the best chocolate I can find for the most reasonable price. Could people please give me their (milk chocolate) ...
1
vote
0answers
142 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 ...
0
votes
1answer
81 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. ...
0
votes
2answers
4k 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 ...
0
votes
3answers
375 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. ...
0
votes
1answer
103 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, ...
0
votes
2answers
479 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 ...
