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
136 views

What emulsifier will help my (nearly carb free) Milk Chocolate?

I'm a Type 2 diabetic and maintain ~ 20g carbs per day. This is great on my numbers, but hard on my sweet tooth :) One of my favorite treats to make is a simple mix of Virgin Coconut oil, unsweetened ...
2
votes
1answer
65 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?
2
votes
2answers
381 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
6k 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
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 ...
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 ...
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 ...
2
votes
1answer
406 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
204 views

Can I substitute unsweetened cocoa powder for unsweetened baker's chocolate?

I'm using a recipe for chocolate crinkle cookies and it calls for 4 squares of unsweetened baker's chocolate. Can I substitute cocoa powder for the baker's chocolate? Recipe
2
votes
1answer
41 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?
2
votes
1answer
794 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 ...
2
votes
1answer
209 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
1answer
69 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
520 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
142 views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
2
votes
0answers
30 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 ...
2
votes
2answers
276 views

Colouring oil - chocolate look alike

Does anyone have experience with colouring vegetable/olive oil? My goal is to end up with a brown-chocolate colour so that the result would be a chocolate look-alike.
1
vote
2answers
854 views

How do I make instant chocolate powder from a chocolate bar?

I like the flavour of a certain brand of chocolate, is there a method to turn a chocolate bar into instant chocolate powder so I can quickly create a hot chocolate from it? I am aware I can make a hot ...
1
vote
3answers
2k 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
5answers
51k 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 ...
1
vote
2answers
133 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 ...
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
vote
3answers
19k 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
170 views

Can I add cocoa to chocolate to approximate a higher % of cacao?

I have a recipe that I'd like to make that calls for 3oz of 72% cacao chocolate. I have plenty of 60% cacao chocolate, and I have Hershey's cocoa powder. The recipe is just for brownies, so absolute ...
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 ...
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 ...
1
vote
1answer
134 views

Chocolate seized during dipping, how to prevent it?

I used a double boiler (two pots) to melt chocolate for truffles but half way into dipping the truffles in the chocolate, the chocolate hardened and became very clumpy. How do I keep the melted ...
1
vote
2answers
221 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?
1
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3answers
501 views

Making chocolate covered strawberries without parchment paper

What can I use to set the strawberries on to cool if I don't have parchment paper or a cooling rack?
1
vote
2answers
687 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 ...
1
vote
1answer
1k 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 ...
1
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2answers
4k views

How long does hot chocolate stay good?

My resource for food shelf life is usually stilltasty.com . However, I can't find hot chocolate on the list. I'm talking about a small pot of hot chocolate - milk, cocoa, sugar, water. Is the ...
1
vote
2answers
478 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
2answers
8k 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
69 views

My cocoa powder is not dark. Is it still dutch processed?

I bought whole foods "baking cocoa". On the back in the ingredients section it says "processes with alkali." Then, just above the bar code it says "dutch-processed cocoa". Also, it actually smells ...
1
vote
2answers
58 views

what is the best method to coat biscuits in chocolate

I have made some Anzac biscuits and would like to coat half of the biscuit in chocolate. Is it best to use a butter knife or dip them in a bowl of melted chocolate. Do you then place on baking paper ...
1
vote
1answer
58 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 ...
1
vote
1answer
66 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 ...
1
vote
1answer
8k 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
2answers
130 views

Air bubble on surface of chocolate

How can I get rid of the air bubbles in the melted chocolate after I have blended with a mixer? I knocked the tray on the table so hard and the air bubble began to surface but it doesn't pop out. Any ...
1
vote
2answers
195 views

Is there any reason to use fake white chocolate chips instead of the good stuff?

I'm making funny cookies for a friend. They're no-bake refrigerator cookies made with (get this) Capt Crunch cereal, peanut butter, nuts and the aforementioned "chocolate". The recipe specifically ...
1
vote
1answer
204 views

How do I make my own chocolate chips?

I'd love to make my own chocolate chips from scratch. But everything I've produced seems to melt during cooking. It would be nice to make them based on the percentage of coco I like and it would be ...
1
vote
1answer
248 views

How to remove unwanted aftertaste from food

So I've just finished making about a liter of hot chocolate (lets ignore why for a minute here), and I've stored it in my refrigerator, inside a plastic bottle that was once used to store orange ...
1
vote
1answer
79 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?
1
vote
1answer
634 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
1answer
941 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
107 views

How to keep a chocolate fondue in a liquid form?

I'm trying to make chocolate fondue for dessert to serve in a restaurant on Valentines Day. What should I do to prevent the chocolate fondue from burning during heating, and setting as it cools.
1
vote
1answer
131 views

what size foil squares to wrap chocolate truffles?

So much leftover chocolate truffle base that I better package nicely and get out of the house: Is there some ratio or rule of thumb to spare me from experimenting on the right size and shape of bon ...
1
vote
1answer
37 views

Using Milk Chocolate instead of unsweetened chocolate in a pie

I would like to make a chocolate silk pie for Christmas. I have a LOT of unused Milk Chocolate left over from a wedding and so that's why I am using the milk chocolate. Most of the recipes that I've ...
1
vote
1answer
82 views

Why did my toasted acorn squash seeds smell like chocolate?

I recently toasted some acorn squash seeds in my toaster and, to my surprise, when I opened the toaster I got the unmistakable aroma of chocolate. A friend readily confirmed that they did indeed smell ...