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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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 ...
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2answers
2k 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?
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3answers
24k 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 ...
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2answers
227 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 ...
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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 ...
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3answers
469 views

Combining melted chocolate with eggs

I've come across a number of recipes (the most recent of which was this) which suggest various combinations of adding hot melted chocolate to a mixture that contains eggs. The problem that I have ...
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1answer
187 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 ...
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3answers
2k views

Is using chocolate instead of royal icing for a gingerbread house more difficult?

Heston Blumenthal's recipe states royal icing or melted chocolate to build his gingerbread house. Until now I've used an eggless substitute for royal icing with adequate results, although it's ...
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1answer
50 views

What should the results of my chocolate soufflé be like?

Should chocolate soufflés in their entirety have the same texture and solidity as its somewhat firm outer shell through out its body(excuse my redundancy)? I made soufflés for my girlfriend and I ...
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3answers
6k 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?
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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 ...
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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 ...
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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 ...
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2answers
8k 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 ...
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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 ...
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2answers
12k 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 ...
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1answer
85 views

Tempered chocolate spheres in advance?

I'm having a birthday party this weekend, and therefore I need to make some food for my guests. For dessert I want to make a chocolate sphere with some kind of stuff inside, and then pour it with ...
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1answer
85 views

Wrong consistency when making “after eight” chocolate

I am following a very simple recipe for making peppermint-stuffed chocolate, like the "After Eight" kind. I have a problem with the uniformity of the mint mass and am looking for advice. A few spoons ...
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2answers
647 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 ...
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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 ...
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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 ...
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1answer
13k 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 ...
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1answer
41 views

Vibrancy of chocolate sauce

dessert chefs, I make chocolate sauce for my drinks. My recipe is, in order, 1x unsweetened bakers chocolate (whole bar, chopped), 3x water, heat, 2.5x brown sugar, dash of salt, vanilla, strain. ...
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1answer
88 views

Can milk chocolate candy be used as a chocolate substitute in fudge?

Can I melt Brach's Milk Chocolate Stars or Hearts to make fudge?
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1answer
78 views

What does non-tempered couverture chocolate taste like?

I was reading that couverture chocolate is apparently "real" chocolate that requires proper tempering to have the right texture and shine. What if I don't temper it and just eat it straight out of ...
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1answer
47 views

Chocolate and oil mixed

When I melt 16 oz of chocolate I add 4 oz of oil how long can I keep this and how should it be stored. Someone said something about botulism ??
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2answers
983 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 ...
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2answers
273 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 ...
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1answer
465 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 ...
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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?
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1answer
984 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.
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1answer
52 views

Substitute for Nestle Semisweet Chocolate Chips in Australia?

I am living in Australia and having a hard time finding a good substitute for Nestle semisweet chocolate chips. What should I look for in a good quality semi-sweet chocolate chip in Australia and ...
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1answer
55 views

Leather flavour

A long time ago (ten years I think) I had leather, mint and tobacco chocolates at the Fat Duck. I've made pretty good tobacco ones, and I've been trying to work out how to do the leather ones. My ...
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1answer
567 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.
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1answer
99 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 ...
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1answer
236 views

Use by date on cacao butter

I have just used cacao butter 6 yrs out of date to make raw chocolate adding honey and raw cocoa powder. I didn't realise until after I had made the chocolate how out of date it was. Is it OK to eat? ...
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1answer
115 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 ...
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1answer
1k views

lemon juice curdling white chocolate

I was trying to make white chocolate truffle.....but when I melted my white chocolate and added lemon juice to it, it curdled and there was huge chocolate butter floating on top of my mixture...can ...
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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.
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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?
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1answer
558 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 ...
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1answer
1k 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 ...
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0answers
10 views

What tempering process do you use when moulding chocolates

I want make moulded chocolate but am always having a hard time keeping the chocolate in temper for the sealing process. I use the microwave method to temper the chocolate and I do so with a batch of ...
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0answers
33 views

Substitute for coating ramekin in a chocolate soufflé.

I know that when it comes to chocolate soufflés, the substance to coat a ramekin to help the soufflé climb is sugar. Here's my question: can I use something else, like salt? Or cocoa powder? I ...
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5answers
122 views

How to prevent chocolate from melting?

It is tough to store chocolates during summer season. Is there any way to prevent chocolate from melting ?
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0answers
28 views

How can I increase the shelf life of chocolate ganache?

I'm testing out chocolate ganache recipes and they don't seem to have a long shelf life. The ganache begins to grow mold after the third week. Is there a specific percentage of cream, glucose, butter ...
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0answers
62 views

Bonbons are a mystery

Walmart used to carry gold foil wrapped bonbons, inexpensive that were to die for. I've seen other postings. The outer chocolate, the inner peanut butter melt away is easy. It's the part in between ...
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0answers
31 views

How to convert a specific cake recipe I have to make brownies? [duplicate]

I have a cake recipe which I love it and would like to turn it into brownies. Can someone help me? - 3 eggs - 2 cups sugar - 3 cups flour - 2 cups powdered chocolate - 1 cup oil - 1 cup of bowling ...
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0answers
114 views

Why did my chocolate icing exude its cocoa butter?

I tried making Corriher's "Luscious, creamy chocolate icing" for the first time. 340 g milk chocolate (I love Hershey's) 225 g semisweet chocolate 28 g light brown sugar a pinch of salt 5 ml ...
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1answer
68 views

regarding chocolate chip cookies [duplicate]

I use the chocolate chip recipe on the bag but double the vanilla and add more chips than called for. I also add a bit more flour. What I want to achieve is that old time chocolate chip cookie that ...