For questions about chocolate as an ingredient. Also includes questions about the use of other cocoa-based products and questions about chocolate drinks.

learn more… | top users | synonyms

3
votes
2answers
22k 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 ...
0
votes
1answer
395 views

Buying chocolate transfer sheet

I've just found my new-found love for making chocolate cups. And on one of the videos of how to make chocolate cups, the lady used a chocolate transfer sheet to get a really pretty chocolate cup, ...
4
votes
2answers
851 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 ...
3
votes
1answer
2k views

Is it possible to subsititute nutella for peanut butter?

Beyond the obvious differences in flavor, do these two tend to be interchangable? The consistencies and composition seem close enough to me to make an acceptable substitute, but is it likely to give ...
5
votes
3answers
225 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
167 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 ...
3
votes
1answer
384 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
214 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 ...
7
votes
2answers
12k views

Cocoa vs chocolate

OK, this has been bugging me for a long time... According to our cookery teacher at school, chocolate contains three ingredients: cocoa, sugar, and milk. If you mix these together, you can "make ...
2
votes
1answer
2k 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 ...
10
votes
2answers
424 views

Is it possible to have chocolate chunks in ice cream that aren't waxy?

My wife loves mint / chocolate chip ice cream. It hasn't been my favorite because of how waxy the cocoa butter in the chocolate becomes when it is cold. Is there a type of chocolate that won't become ...
13
votes
6answers
2k views

How do I melt the chocolate in a s'more?

It is an age old question. How can I ensure that the chocolate in a s'more is properly melted. Even when assembling them quickly the marshmallow just doesn't have enough heat to melt the chunk of ...
3
votes
1answer
678 views

Increase lifetime of homemade chocolates

I recently stated making my own chocolates. (No bars, but filled chocolates and pralines) I also make the filling myself. Now I have a question about the lifetime of this chocolates. On different ...
2
votes
1answer
2k 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
2answers
161 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 ...
5
votes
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
3answers
11k 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
339 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
7k 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
792 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
6k 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
497 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
5answers
1k 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
1k 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
319 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
10k 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
17k 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
5k 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
575 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
1k 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. ...
12
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
507 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
147 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
45k 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
8k 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
votes
3answers
6k 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
4answers
4k 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
787 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
8k 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
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 ...
2
votes
1answer
277 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
724 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 ...