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
votes
2answers
151 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.
3
votes
2answers
102 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 ...
0
votes
1answer
185 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 ...
2
votes
4answers
320 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 ...
9
votes
4answers
9k 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
80 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
65 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
31k 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
179 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
51 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
51 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 ...
11
votes
7answers
18k views

Why doesn't chocolate go bad?

After all it has oil and sugar in it. Why doesn't bacteria love it? Thanks!
3
votes
1answer
349 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
55k 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, ...
2
votes
1answer
64 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
-1
votes
2answers
65 views

Calories in a lava crunch cake

From where do the most of the calories in a chocolate lava crunch cake come from? From the crust or the molten chocolate that's inside?
3
votes
5answers
3k views

An alternative to Baileys?

In this video of triple chocolate pudding recipe, a shot of Baileys is added to whipped cream. Other than Baileys, what can I add to the cream?
1
vote
1answer
71 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 ...
0
votes
1answer
2k views

What can be substituted for cocoa nibs?

I have read here that cocoa nibs can be used in place of chocolate chips, but what about the other way around? A recipe I want to try calls for cocoa nibs, but I am having a hard time finding them. ...
7
votes
4answers
4k views

How to make homemade ice cream with a chocolate swirl

My favorite ice cream flavor has swirls of gooey chocolate running through vanilla ice cream. What do I have to do to reproduce this effect with homemade ice cream? I tried adding chocolate sauce ...
4
votes
2answers
785 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
4answers
704 views

Can anyone identify this chocolate?

A recent date left this for me to find...a surprise gift, how sweet! I'd love to know just how sweet :) It's 1 3/8 inches, 3.5 cm thick. The larger piece weighs 143 grams or 5 ounces. It tastes ...
4
votes
5answers
1k views

Chocolate-Flavored Cheese

Would it be feasible to make a chocolate-flavored cheese? The idea that originally occurred to me was the use of chocolate milk for this purpose, but I'm not sure that's the best solution. Does this ...
1
vote
2answers
5k 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 ...
2
votes
1answer
88 views

Same recipe but sometimes white chocolate cookies come out strange

I always use the same recipe (weight everything including eggs) but occasionally the white chocolate cookies come out funny. When baking in the oven I can see them making bubbles constantly, they ...
0
votes
0answers
16 views

Heat resistant chocolate? [duplicate]

While looking around on the internet i've found that cadbury made heat resistant chocolate! How is this possible? I have found nothing related to this on stack exchange and i do not remember where i ...
2
votes
2answers
229 views

What is on top of this and how do you make it?

Chocolate fondant picture on yelp. As you can see this is a picture of a chocolate fondant. However what is on top of it? I have seen this many times.
3
votes
3answers
11k 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 ...
1
vote
2answers
146 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 ...
39
votes
5answers
10k views

Could coconut cream be used to create a non-dairy ganache for whipping?

A few days ago I made a batch of profiteroles and ├ęclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or ...
2
votes
1answer
133 views

What is the highest melting temperature of chocolate? [duplicate]

A pure chocolate bar will always melt at 33 Celsius, as several of my books assure me. But an answer to another question claims that there are chocolates with a higher melting point. What kind of ...
4
votes
4answers
19k 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? ...
1
vote
2answers
2k 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 ...
0
votes
0answers
104 views

Why does my chocolate cake come out dry and grainy on top?

I want to make a chocolate cake recipe that is moist from the inside and flavoursome. I tried making one with: milk, vegetable oil, eggs, bicarbonate of sodium, sugar and flour, and golden syrup. The ...
0
votes
3answers
327 views

Why is dark chocolate dark when pure cocoa is light brown?

Kind of a simplistic question, but my curiosity cannot be assuaged. When you look at pure cocoa powder, it has a light brown color, like a milk chocolate bar. And yet a dark chocolate bar, which is ...
13
votes
6answers
2k 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 ...
1
vote
2answers
268 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 ...
7
votes
2answers
45k 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?
1
vote
1answer
41 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 ...
13
votes
5answers
4k views

What is the purpose of tempering chocolate?

What is the purpose of tempering chocolate? If I'm dipping something in chocolate, can I get by with just melting the chocolate?
13
votes
10answers
17k 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 ...
3
votes
1answer
103 views

Belgian chocolate milk

I've tried a lovely chocolate milk (cold, not to be confused with hot chocolate) from Marks and Spencer (a supermarket in the UK) and I'm trying to emulate it's rich Belgian chocolate taste. My ...
3
votes
7answers
20k 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 ...
8
votes
4answers
3k 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 ...
0
votes
2answers
125 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
vote
1answer
62 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
2answers
120 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?
2
votes
3answers
3k views

How can I make fluffy chocolate mousse without gelatin?

I'm not a vegetarian but I don't want to use gelatin. I have seen various recipes for making mousse but they seem to be the gooey type. I'm looking for a recipe which will set so I can make a mousse ...
7
votes
2answers
12k 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
5k views

Cocoa nibs used for cooking or baking?

From my understanding, a cocoa nib is unprocessed cocoa (correct me if i'm wrong please). Are cocoa nibs ever used for cooking or baking? My assumption is that they need to be processed in order to ...