For questions about chocolate as an ingredient. Also includes questions about the use of other cocoa-based products and questions about chocolate drinks.
5
votes
3answers
233 views
Savoury equivalent of choco-cornflake cakes
I'm currently trying to work out a savoury equivalent to chocolate to allow the creation of a non-sweet version of chocolate cornflake cakes.
Currently the best equivalent of chocolate (in terms of ...
10
votes
1answer
2k views
How to make a brittler, harder chocolate coating?
I'm not sure whether this is a duplicate of this question partly because that question seems to be dealing with making your own chocolate. Which I'm not doing.
In my case I want to add a thin coating ...
8
votes
5answers
532 views
How do I incorporate chiles into a chocolate cake recipe?
One of the traditional combinations of chilies and chocolate is a Mole sauce or the Aztec hot chocolate drink, it has also made a reappearance in the modern confectionery scene. How can I incorporate ...
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?
6
votes
2answers
657 views
Does vanilla powder really prevent melted chocolate from seizing?
Don't want to mention the company, but they have a product that is pure powdered vanilla (contains maltodextrin, whatever that is). They say it prevents melted chocolate from seizing. Does that ...
4
votes
5answers
895 views
an alternative to baileys?
in this video of triple chocolate pudding recipe, a shot of baileys is added to whipped cream. other than baileys, what can i add to the cream?
4
votes
6answers
4k views
What Common Or Uncommon Flavors Pair Well With Chocolate? [closed]
I'm familiar with the traditional combinations of orange, mint, and raspberry and a few of the new flavors such as chillies and bacon. What other ideas are there though?
6
votes
2answers
712 views
What went wrong with my Chocolate Chantilly (Hervé This' recipe)
I just made Hervé This' Chocolate Chantilly and it didn't taste anywhere near as good as I had hoped. The consistency seemed almost right, though very slightly grainy, but the taste was, well, what ...
7
votes
3answers
1k views
Chocolate mousse without eggs
I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd like to erase with an eggless mousse.
...
8
votes
3answers
3k views
How do I make semisweet chocolate more liquid?
My wife and I were making some dipped cookies in semisweet chocolate. But the chocolate was too thick. We tried cream and butter to improve the coating of the cookies, the results did not turned out.
...
3
votes
2answers
1k views
Can couverture chocolate be substituted with other ingredients?
I have a brownie recipe that calls for couverture chocolate to be used. Unfortunately it is getting difficult (and expensive) to obtain this chocolate.
Is there a way to get the same effect using ...
