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 ...
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?
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 ...
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?
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 ...
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. ...
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. ...
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 ...