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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0
votes
1answer
255 views

Rocky road seized up?

I tried to make rocky road and stuck exactly to the recipe which called for butter and syrup to be added to melted chocolate..but very single time I added the butter to the chocolate it just seized ...
0
votes
0answers
18 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?), ...
1
vote
1answer
43 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.
4
votes
1answer
20k views

shelf life for chocolate chips

Have some semi-sweet chocolate chips. Been in a bag inside a plastic container in a cupboard for 2 years but expiration date on the bag says that's one year too many. What's the shelf life for ...
2
votes
2answers
66 views

Difference between instant cocoa and drinking chocolate

There's a question with answers detailing the difference between pure cocoa powder and chocolate; it boils down to the 'raw' cocoa powder being a very ungrateful, bitter substance difficult to use ...
2
votes
3answers
2k views

Why does my ganache keep breaking?

I'm making truffles, and my ganache keeps coming apart. The chocolate acts like it's overheating, but it's not. I've confirmed the temperature of the water in the double boiler several times, and the ...
2
votes
2answers
9k views

Can I substitute cocoa for semisweet chocolate?

If I have a recipe that calls for semi-sweet chocolate (melted), what could I use along with unsweetened cocoa powder as a substitution? In other words, what quantities of sugar and cocoa powder would ...
13
votes
7answers
3k views

How do I melt the chocolate in a s'more?

It is an age old question. How can I ensure that the chocolate in a s'more is properly melted. Even when assembling them quickly the marshmallow just doesn't have enough heat to melt the chunk of ...
4
votes
2answers
857 views

Why is cocoa powder sometimes used in chocolate cakes when chopped semisweet chocolate is already used?

I found a flourless chocolate cake recipe that I want to try, it uses semisweet chocolate which I thought would have enough cocoa solids already but it calls for cocoa powder, why is this?
14
votes
11answers
20k views

Dissolving cocoa powder in milk

I wanted to make a Stevia-sweetened chocolate milk so I tried mixing some unsweetened cocoa powder with the milk and stevia, but I found that the cocoa powder doesn't mix with the milk at all. It ...
2
votes
2answers
260 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.
2
votes
4answers
764 views

How to make modeling chocolate shiny?

I have modeling chocolate panels I am using for a cake. They have a very soft shine from being smooth, but I was hoping to bring them to a higher shine. I had wanted to make them out of tempered ...
1
vote
1answer
39 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 ...
3
votes
4answers
106 views

Are there any situations where untempered chocolate is better than tempered?

Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered ...
1
vote
1answer
28 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 ...
3
votes
1answer
40 views

Why does a cold saturated sugar solution melt chocolate?

In this YouTube video at 3m22s, a chocolate easter egg melts when a cold saturated sugar solution is poured into it. Why does a cold sugar solution melt the chocolate? I would totally understand if ...
2
votes
2answers
129 views

How-to Cut Baking Chocolate bar clean for perfect squares

My recipe calls for 1/2 square of baking chocolate per cookie. But trying to cut thru the bar into the indicated squares just crumble and are not neat or exact. Is there a method of somehow either ...
0
votes
0answers
23 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? ...
7
votes
2answers
60k views

Can I use Chocolate Chips in place of Semi-sweet baking chocolate?

I don't have baker's semi-sweet chocolate and recipe calls for a box with 8 squares. Can I replace with chocolate chips and if so what would be the ratio?
0
votes
1answer
393 views

White chocolate mud cake with dark chocolate ganache?

I've been trying to find out if white chocolate mud cake would taste nice with a dark chocolate ganache. This is for a cake that I am making for someone (so I can't make a mistake) and need to find ...
5
votes
2answers
887 views

Can I substitute 70% chocolate for unsweetened chocolate in a cake recipe?

This is a recipe for a dark chocolate cake. It calls for 2 ounces unsweetened chocolate. But I made a mistake and bought the 70%. The recipe also calls for 1.25 cups sugar. I don't want it to be too ...
2
votes
1answer
2k views

What is the difference between Milk Chocolate and Dark Chocolate?

What is the difference between Milk Chocolate and Dark Chocolate? Does Dark Chocolate not have milk? What are each made out of that make them different?
1
vote
2answers
161 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 ...
4
votes
7answers
23k views

White chocolate ganache won't set

The other day I attempted to make a white chocolate ganache, and while the flavor is perfect, it utterly refused to set. Instead what I ended up with was a sticky, somewhat runny blob. It never hit ...
3
votes
2answers
108 views

How long can melted chocolate last?

I would like to know how long melted chocolate can last in a freezer? My wedding is in 4.5 months and would like to start now to melt chocolate for the party favours
1
vote
1answer
384 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 ...
4
votes
1answer
315 views

How do I bake chocolate chip cookies like Subway?

I want a chocolate chip cookie like the ones Subway has. Those cookies have a smooth top and chewy texture. I have a recipe for 3/4 cup fat, 0.5 cup sugar 0,5 cup brown sugar, 3/4 cup flour, 1 egg, 2 ...
3
votes
3answers
13k views

Does chocolate syrup need to be refrigerated?

Hershey's chocolate syrup recommends that you "refrigerate after opening", but unlike many other sauces with this recommendation (e.g. ketchup, mayonnaise, BBQ sauce etc.) chocolate syrup bottles are ...
8
votes
2answers
14k views

Cocoa vs chocolate

OK, this has been bugging me for a long time... According to our cookery teacher at school, chocolate contains three ingredients: cocoa, sugar, and milk. If you mix these together, you can "make ...
4
votes
3answers
3k views

Does the type of sugar make a difference when making chocolate?

I was checking some sites on how to make chocolate myself. I should start with mixing cocoa butter, cocoa powder and sugar (and milk powder if I would make milk chocolate). Most sites mention "sugar". ...
0
votes
0answers
55 views

How do I use Cacao Nibs in the chocolate making recipe

The chocolate making recipes usually say Cacao powder and Cacao butter. What if I have nibs? I can process/blitz them, but do I substitute the nibs for powder, butter or both? What is the ...
4
votes
1answer
82 views

What caused my homemade “Nutella” to go bad?

I had a first try on a self-made recipe for a chocolate-hazelnut cream, in short Nutella. Question Even though I used ingredients that wouldn't have gone bad singularly, the cream as a whole had an ...
13
votes
7answers
20k views

Why doesn't chocolate go bad?

After all it has oil and sugar in it. Why doesn't bacteria love it? Thanks!
1
vote
3answers
18k 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
0answers
72 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 ...
5
votes
4answers
268 views

Why does my cocoa syrup overflow?

I work in a coffee shop, and we stock Ghirardelli Sweet Ground Chocolate and Cocoa flavored sauce. However, this sauce is constantly overflowing. We are losing approximately a quarter cup per day ...
1
vote
1answer
40 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 ...
0
votes
1answer
189 views

chocolate fudge not having harder or sticky consistency

how to make a proper chocolate fudge, which is as shown in picture? I followed a recipe shown online, where condensed milk and chocolate chips have put in Microwave oven for 3 mins; and after ...
0
votes
0answers
90 views

Butter and chocolate left at room temperature

I mixed butter and melted chocolate chips (dark chocolate I think) together intending to make icing but changed my mind about the icing. I put the chocolate butter in the fridge and it's fine but the ...
1
vote
2answers
7k 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 ...
4
votes
2answers
150 views

Saving old chocolate

I found a bag of chocolate chips in the back of a cabinet that's well past the 'best use by' date and showing signs of bloom. From experience, I know that it won't melt right, and has a tendancy to ...
9
votes
4answers
10k views

Tempering chocolate without a thermometer

Is it possible to successfully temper the chocolate without a thermometer? I'm sure it's quite important but since it's so difficult to find one in my country and since I don't make chocolate so often ...
2
votes
2answers
98 views

Does tempered chocolate remain tempered and only needs liquefying?

I tempered a few bars of chocolate yesterday and it was a successful experience. Then I stored the remaining in the fridge. If I liquefy it, is it tempered chocolate and can be used as desired or ...
0
votes
1answer
77 views

Does a plain latte have chocolate in it?

I cannot eat chocolate but would like to drink a latte. Is there any chocolate in a regular latte? I know you can get a chocolate latte, but need to know if a plain latte has chocolate in it.
-1
votes
3answers
42k 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 ...
3
votes
1answer
377 views

Edible lollipop sticks for a complicated birthday cake

I'm baking a cake for my sister. Though the cake will be simple. I decided to make chocolate cupcake lollipops. The cupcakes will read out her traits like nice, awesome etc. I need some advice on how ...
1
vote
1answer
79 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 ...
2
votes
1answer
80 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 ...
3
votes
1answer
504 views

Do all varieties of cocoa naturally taste bitter?

Very simple question. I bought some roasted cocoa seeds and tasted them, they have a slight "bitter" flavour and not "sweet" as I imagined when I was a kid. Now, chocolate is made by adding sugar to ...
8
votes
13answers
82k views

What can be done to thin chocolate for dipping?

I have been dipping chocolates for many years. I recently tried a new brand of chocolate that has a fantasic flavor, but it is thicker than I'd like when melted. I know adding cocoa butter will help, ...