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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2
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1answer
1k 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 ...
1
vote
2answers
1k 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
votes
1answer
319 views

Cake Balls with Callebaut chocolate

I have an order for 850 cake balls. In the past I have used chocolate candy melt from the Bulk store. However I was offered a great deal on Callebaut chocolate wafers so I bought them. Please tell ...
5
votes
1answer
1k views

Can I make white chocolate brownies based on a normal brownie recipe?

I've been trying to make white chocolate brownies by taking a normal brownie recipe and replacing dark chocolate with white chocolate. It doesn't work, though - the butter seems to split, and the ...
0
votes
1answer
449 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, ...
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
176 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
398 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
234 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 ...
2
votes
1answer
3k 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
446 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 ...
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 ...
3
votes
1answer
787 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
2answers
164 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
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
4answers
3k views

Melted chocolate + olive oil = lumpy mess

I melted chocolate to put on top of some caramel flapjacks. The chocolate wasn't very runny so I added a little bit of olive oil. However this made it grainy and lumpy as if I had added water. ...
4
votes
5answers
3k views

Amount of Chocolate-chips in a Chocolate-chip cookie? [closed]

I've been making chocalote chip cookies for a while and I just can't decide how many chocolate chips to put in each cookie. So maybe once and for all I can get a good answer to the question: What is ...
2
votes
1answer
360 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
8k 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, ...
10
votes
3answers
2k views

Why does my chocolate seize when I add brandy to it?

I have many recipes that require mixing brandy into melted chocolate. I find, in every case, that the chocolate seizes and I have chocolate shards instead of a smooth mass. What am I doing wrong?
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
839 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 ...
5
votes
3answers
542 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 ...
5
votes
1answer
334 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 ...
15
votes
3answers
11k views

What to do with seized / split chocolate?

My kids love making brownies, but every now and then the water gets into the bowl while they are melting the chocolate. The chocolate then seizes or splits, and you have a sodden mess. Can this ...
16
votes
1answer
6k views

Is it better to store chocolate in the fridge or at room temperature?

What is the best way to store dark chocolate to preserve chocolate and flavour?
3
votes
1answer
561 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 ...
2
votes
2answers
598 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 ...
0
votes
2answers
157 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
2answers
866 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 ...
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
342 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
768 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
3k 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
11k 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 ...
0
votes
1answer
490 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
781 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 ...
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 ...
8
votes
3answers
554 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 ...
3
votes
1answer
430 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
3k 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, ...
1
vote
1answer
7k 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 ...
2
votes
4answers
525 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 ...
16
votes
4answers
2k views

How to combine chocolate and garlic in the same dish?

I hosted a potluck dinner some years ago, and I set the theme as "chocolate or garlic" -- guests were to bring one or the other. One person was a wiseacre and bought chocolate covered garlic. (It was ...
8
votes
3answers
11k 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 ...
2
votes
2answers
1k 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 ...
3
votes
1answer
2k 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
6k 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 ...
6
votes
1answer
2k 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 ...