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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1answer
72 views

Making my cocoa mix into instant cocoa mix

Yes, I have read the answers to this question, but none of them are what I am after. I even posted an answer there, but it is an expensive, if delicious one. The key word I am after is instant cocoa ...
15
votes
5answers
7k views

What is the purpose of tempering chocolate?

What is the purpose of tempering chocolate? If I'm dipping something in chocolate, can I get by with just melting the chocolate?
3
votes
1answer
176 views

Belgian chocolate milk

I've tried a lovely chocolate milk (cold, not to be confused with hot chocolate) from Marks and Spencer (a supermarket in the UK) and I'm trying to emulate it's rich Belgian chocolate taste. My ...
1
vote
1answer
84 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 ...
2
votes
2answers
462 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
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3answers
11k 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
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 ...
2
votes
1answer
77 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?
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2answers
4k 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
557 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 ...
6
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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?
2
votes
1answer
53 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
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2answers
1k 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 ...
16
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3answers
9k 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
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1answer
146 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
2k 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
2k 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
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1answer
1k 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
20k 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
277 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 ...
2
votes
3answers
11k 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 ...
7
votes
2answers
1k 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
4k 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 ...
2
votes
2answers
191 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
32k 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
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1answer
3k 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
3k 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
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1answer
90 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
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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
90 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.
1
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3answers
118 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
9k 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
3k 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 ...
4
votes
3answers
6k 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
980 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.
1
vote
2answers
675 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
556 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
9k 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 ...
1
vote
3answers
5k 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
604 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. ...
5
votes
1answer
12k 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
7k 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
78 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
1k 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 ...
3
votes
2answers
20k 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 ...
2
votes
1answer
759 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 ...
-8
votes
1answer
897 views

how to stretch white chocolate to make truffles? [closed]

I have several bars of real white chocolate. The ingredients on the chocolate bars are, in the following order: Sugar, cocoa butter, milk, soy lecithin, vanilla There is no veg-oil listed in the ...
0
votes
0answers
93 views

How can I make better eggless scones? [duplicate]

I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the ...
0
votes
1answer
272 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, ...