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
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1answer
58 views

Problem with “No Bake Cookies”

We have made the standard type of these for years, using a recipe similar to this one 3-Minute No-Bake Cookies. A problem we have sometimes is that the sugar will not set (I think). The cookie should ...
2
votes
2answers
78 views

How to prevent a baker's chocolate mixture from resolidifying so that it can be used in beverages?

Is it possible to directly melt baker's chocolate (sliced from bar form), mix with sugar, then add an a sort of "inverting" chemical to prevent it for resolidifying? I currently work with baker's ...
1
vote
1answer
37 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 ...
2
votes
1answer
54 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 ...
4
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2answers
33k views

How to substitute unsweetened baker's chocolate for powdered cocoa in cake recipe

My friend would like to make a chocolate cake using this recipe: HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake. The ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa ...
5
votes
3answers
2k views

How to make chocolate cups with swirls?

Can someone please help me with tips to make chocolate cups with swirly designs. Something like this. I've tried painting the inside of a cup with white chocolate first and letting it set. Once set, I ...
8
votes
6answers
18k 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 ...
4
votes
3answers
365 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.
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7answers
9k views

Hot chocolate and cheese (Colombian Special)

I recently visited Colombia in South America and I'm trying to recreate one of their traditional delicacies. They give you a lovely thick cup of hot chocolate and together with a few slices of cheese....
4
votes
1answer
92 views

What caused smooth homemade nutella to become grainy in refrigerator?

I blended toasted hazelnuts in a vitamix until they were a butter, added melted chocolate, then added coconut oil to increase smoothness. Here are the amounts: 450 grams hazelnuts (unsalted, raw or ...
1
vote
2answers
80 views

compound chocolate vs real chocolate

I have recently bought a small coating pan which I am going to use to coat peanuts & raisins with chocolate, and then polish with capol. I am quite new to the whole chocolate thing. Especially ...
-1
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1answer
40 views

substitute for dairy products? [closed]

I am a cookery student. As a part of my course, I need to create dietary menus. I have chosen dairy free. Because I am allegy to dairy it can help me to understand how I can produce dairy free food. I ...
1
vote
1answer
199 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 ...
2
votes
1answer
340 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 ...
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 ...
4
votes
3answers
347 views

Are there any special techniques for tempering dark chocolates with different cacao percentages?

I want to use up some chocolate I have on hand, and don't have enough of either one for the recipe I plan to use for truffles, so I thought I'd try combining the 3 chocolates. One is 54%, one is 63%, ...
6
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8answers
15k views

How can I avoid chocolate truffle mix curdling?

We are trying to make chocolate truffles by heating cream and adding to chopped up chocolate but it keeps curdling. Are there any tips to avoid this happening?
1
vote
0answers
46 views

Can tempered chocolate be seeded with a different chocolate?

I have unsweetened chocolate, which is stored in seized form (soft, grainy). I use it for chocolate sauces. Is it possible to temper this chocolate by: Sweetening it with white or brown sugar? Then ...
4
votes
2answers
5k 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". ...
5
votes
1answer
124 views

What did I do to make the chocolate bloom like this?

I've been trying to create some moulded pralines and have been tempering chocolate using the microwave method. The microwave method was to heat the chocolate in the microwave in small bursts until ...
9
votes
6answers
19k 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
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4answers
110 views

How to make chocolate milk

I have tried making hot cocoa with melted chocolate. Here is how I did it: Heat up some milk in a mug until it is hot(ceramic tends to do better in microwaves than glass does because it doesn't ...
8
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5answers
2k views

Chocolate mousse without eggs

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. I'...
13
votes
3answers
11k views

Does white chocolate HAVE to have milk in it?

I've looked through the ingredient labels of cheap candy bars, and quality baking white chocolate chips alike, and have been unable to find any milk-less white chocolate, they all contain either milk ...
2
votes
1answer
466 views

Oil vs butter in chocolate sponge cake cake

I baked a Victoria chocolate sponge cake. It did not turn to be a sponge cake at all. I wouldn't call it hard, but it was definitely not a moist cake. It was kind of fudgy (but it won't pass off for a ...
2
votes
1answer
80 views

Tempering chocolated fail!

I've tried several times to temper chocolate and every attempt has been unsuccessful. I can't figure out what I'm doing wrong. I purchased quality couverture chocolate thinking that was the problem ...
1
vote
1answer
110 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 ...
3
votes
1answer
214 views

Will chocolate eggs inside a cupcake melt when baked in the oven?

Easter is coming and I was interested in baking some cupcakes with a solid/praline-filled chocolate surprise inside. Please refer to the image below. Little side note: I will put smaller chocolate ...
2
votes
3answers
83 views

Why did my chocolate tempering fail?

I just tried today to temper dark chocolate for the second time. I used about a pound of Toll House dark chocolate chips. If the quality of that chocolate is my problem, that would help me a lot. My ...
0
votes
0answers
18 views

what does it mean to temper chocolate? [duplicate]

When working with chocolate you often melt it down and let it harden in a new shape or on top of or around another ingredient. What does it mean to "temper" chocolate
3
votes
1answer
113 views

How do you make a chocolate chip cookie where the chips remain gooey after baked and cooled?

Just had a chocolate chip cookie at local bakery. Cookie was crunchy with gooey chocolate chips inside, like right out of oven gooey, but cookie was cooled. Any ideas?
3
votes
1answer
1k views

Mixing cooking chocolate with normal chocolate

I have some cooking chocolate and I have some chocolate seashells. I've had the chocolate seashells for some time now and I want to use them because I don't want them to go to waste. So, I was ...
3
votes
1answer
37 views

how to make crystallized ginger powder

I make chocolate bonbons and in my new recipe I am trying to make a ginger ganache topped with dark chocolate. (This is the easy part). The hard part is when you think about a new shape for it. So ...
10
votes
4answers
4k 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?
10
votes
5answers
14k views

What is the best way to melt chocolate?

Sometimes when I melt chocolate in a double boiler it will turn grainy, and melting in a microwave often burns it. What is the best way to melt chocolate to get good, smooth results?
0
votes
1answer
68 views

Making dark chocolate at home

I want to make plain dark chocolate at home. The process is tricky in my experience, not simply mixing cocoa, cocoa butter, milk powder, sugar, etc. Can you share some practical tips for doing the ...
4
votes
2answers
500 views

How to change a vanilla cake recipe to make a chocolate cake?

I've seen this question about how to alter a chocolate cake recipe to make a plain cake, my question is the other way around, how to alter a vanilla cake recipe to make a chocolate cake? I read in a ...
2
votes
5answers
162 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 ?
1
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1answer
486 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 juice....
7
votes
2answers
1k views

How can I make this cool chocolate shape?

I've fallen in love with this picture. I am wondering how I can make the white chocolate layer. My guesses are: option A: use a bottle and "pour" melted white chocolate above it -- downside: ? ...
4
votes
1answer
520 views

Is there a substitute for chocolate graham crackers?

Where I live, we don't have any kind of Graham crackers. I've used other cookies before instead of the regular Graham crackers without a problem. I now came across a recipe that asks for chocolate ...
2
votes
1answer
130 views

Substitution for hagelslag (chocolate sprinkles for bread)

I live in Spain but I am Dutch. Does anyone know a substitution for "hagelslag" (chocolate sprinkles to put on bread) for making boterhammen (open-faced sandwiches)?
1
vote
1answer
45 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. ...
16
votes
4answers
93k views

How to prevent “sweating” chocolate covered strawberries?

Last year for Valentines day, I decided I was going to be romantic and make some chocolate covered strawberries for someone special. I melted and tempered some milk chocolate. Then dipped the washed ...
1
vote
0answers
67 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 ...
6
votes
5answers
34k views

Cheapest place to get bulk chocolate?

Where do I buy good quality (for truffles) chocolate in bulk quantities (> 3 lbs)? The prices I'm seeing for Valrhona, etc on Amazon reach nearly $15/lb and that is ridiculous. Any preferred vendors? ...
4
votes
2answers
75 views

Homemade chocolate turns crumbly

I have been making Peanut Clusters a lot lately, and it seems that I just can't get them right. Once I add the butter, the chocolate turns brittle and crumbly before I can shape them on the wax paper. ...
7
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3answers
2k views

How will less flour affect molten lava cakes?

I made some molten cakes the other day, using this recipe from Betty Crocker. However, it is very "cakey." The molten cakes I've had before in restaurants have had more of a "truffle" consistency. ...
1
vote
1answer
55 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 ...
1
vote
1answer
91 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?