For questions about chocolate as an ingredient. Also includes questions about the use of other cocoa-based products and questions about chocolate drinks.
1
vote
1answer
65 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 ...
1
vote
1answer
56 views
How can I make a chocolate syrup that can be frozen?
I am looking to make a chocolate syrup without eggs, that freezes well.
6
votes
4answers
10k views
Is it possible to make fudgy brownies without oil?
What can I substitute for oil in brownies and still get fudgy brownies? I've tried yogurt and sour cream (individually) and only replacing half the oil with one of those, but the brownies always end ...
1
vote
2answers
64 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 ...
3
votes
1answer
84 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 ...
11
votes
7answers
7k 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 ...
0
votes
1answer
79 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
63 views
Peeling cupcake liner from chocolate mold
I am trying a new recipe that creates a chocolate mold by brushing chocolate inside a cupcake container. The challenge now is to get the paper off the chocolate mold. It seems to be sticking to the ...
10
votes
6answers
954 views
Can grocery store chocolate be used as chocolate coating?
Suppose I want to coat a random object in chocolate.
(Because, let's face it, why would you not want to do this??)
Can I simply buy my favorite brand of chocolate, melt it, and pour it over stuff ...
4
votes
4answers
475 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 ...
5
votes
1answer
360 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 ...
12
votes
6answers
784 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 ...
10
votes
4answers
18k 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 ...
0
votes
2answers
4k 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 ...
5
votes
1answer
314 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: ? ...
7
votes
3answers
285 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 ...
1
vote
3answers
130 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 ...
7
votes
3answers
6k 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 ...
0
votes
1answer
81 views
How do you determine whether a chocolate is sweet or semisweet?
A chocolate gingerbread cookie recipe asks for:
7 ounces best-quality semisweet chocolate
The chocolates I can get hold of are:
1. ...
7
votes
2answers
264 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. ...
5
votes
1answer
199 views
What can replace coconut oil in a chocolate cookie coating?
For cookies I cover in chocolate I usually use add coconut oil to the liquefying chocolate to get a smooth mass. However, here it is really hard to get and even big supermarkets usually don't have it.
...
8
votes
2answers
3k views
Make chocolate with a high melting point?
Is there something that can be done to chocolate which will raise its melting point?
I ask because this question wanted a way of getting space dust into a cake, which might be able to be done by ...
7
votes
3answers
1k 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 ...
1
vote
1answer
247 views
Chocolate mousse - methods to have firm foamy mousse using white egg and cream
I am working on a multilayer chocolate mousse but is kind of hard for me as some recipe suggested me that I should use the white part of the egg and others suggest me to use double cream.
I would ...
2
votes
1answer
48 views
Is there a difference in appearance between semi and unsweetened chocolate?
I bought semi and unsweetened baking chocolate in bulk but forgot to mark which was which....is there a way to figure out which one is which?
3
votes
1answer
121 views
Removing metal disc ring from chocolate mousse: which method should I use?
I just managed to do a chocolate mousse with 5 layers (sponge, chocolate thin layer, nougat mousse, dark chocolate mousse, ganache). I added some "Agar Agar" to make it more firm and put them in the ...
3
votes
2answers
3k views
Is it possible to sweeten chocolate without making it gritty?
I read the following question earlier:
Converting pure chocolate to “bittersweet” chocolate
In this question, the OP asked if he could change pure unsweetened chocolate into bittersweet chocolate ...
2
votes
1answer
151 views
What is the best recipe for Chocolate Mousse: with butter or cream? [duplicate]
All the recipes I've got for chocolate mousse say among the ingredients: heavy cream or heavy whipping cream. I would like to know the difference if it exists.
I'm from Venezuela; what other ...
-8
votes
1answer
131 views
how to stretch white chocolate to make truffles? [closed]
I have several bars of real white chocolate. The ingredients on the chocolate bars are, in the following order: Sugar, cocoa butter, milk, soy lecithin, vanilla
There is no veg-oil listed in the ...
0
votes
0answers
89 views
How can I make better eggless scones? [duplicate]
I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the ...
9
votes
8answers
5k views
How can I make my Chocolate Mousse fluffier?
I regularly make Chocolate Mousse with an egg yolk, sugar and dark chocolate base folded into whipped egg white or whipped cream (or both). It's tastes pretty good and has a nice mouth-feel. Now I ...
3
votes
2answers
5k 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 ...
0
votes
1answer
103 views
How do I get the butter out of my chocolate fondue?
In my chocolate fondue, I used butter to help it melt smoothly. Now, after the meal, I want to use the left over chocolate. There is a slight sheen of oil on the chocolate and, in the refrigerator, ...
3
votes
1answer
197 views
How do I mimic trader Joe's (dark) Chocolate covered Espresso Beans?
I'm trying to mimic the thick, rich dark chocolate covered espresso beans made by Trader Joes. These sweet morsels have a thick chocolate coating that easily give in when bitten. The beans inside ...
5
votes
3answers
173 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
votes
2answers
157 views
at what temperature should apple-choco pie be prepared?
I have done this in the past but didn't really get the pie to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since all the other aspects of the apple-choco ...
1
vote
1answer
173 views
Bake brownies by 2 different ways, what changes?
I tried to learn how to make brownies, searching this out i found out 2 ways:
1) Add the sugar and the eggs together and use a hand mixer to beat them until cream. Then add the mixture in the melted ...
11
votes
4answers
1k views
Why do chocolate chips stay softer after being baked?
I could be wrong, but I have the feeling that after baking chocolate chip cookies, the chocolate chips are still melted; or at least a lot softer than before you bake the cookies.
It's logical that ...
5
votes
1answer
319 views
Why must I return the chilled chocolate cookie dough to room temperature before baking?
According to a chocolate chip cookie recipe, I chilled the cookie dough before baking but it was also written to turn the cookie dough to room temperature before baking. What is the purpose of doing ...
3
votes
1answer
82 views
What happened to my melted couverture?
I wanted to make mint-chocolate-covered candy. I never worked with couverture, but yesterday it was all I had.
I melted the chocolate, cooled it, reheated a bit (tempered), added peppermint extract ...
28
votes
5answers
7k 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 éclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or ...
6
votes
2answers
198 views
American equivalent for British chocolate terms
When the British recipe calls for plain chocolate do they refer to cocoa powder, chocolate syrup, cooking squares, or Nestle style chips? Is it unsweetened, semi-sweet, or bitter?
0
votes
3answers
374 views
Is there a way to keep chocolate chips from melting in chocolate-chip waffles?
My memory might be playing tricks on me, but I swear I've had chocolate chip waffles (or maybe pancakes) where the chocolate chips were still somewhat hard - in other words, not completely melted. ...
0
votes
2answers
476 views
How much of what kind of chocolate should I add to vanilla frosting to make chocolate frosting? [closed]
I have a really good recipe for whipped vanilla frosting that I want to use, but I want to make a chocolate frosting. What kind of chocolate should I add to the frosting to make it a chocolate ...
3
votes
1answer
228 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?
7
votes
4answers
5k views
What's the best way to grate chocolate?
What's the best way to grate chocolate without getting it messy and melting all over one's fingers? I've been using a fine cheese grater, and while it does the trick, the chocolate melts in my hand ...
4
votes
3answers
10k 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? ...
11
votes
1answer
420 views
Why does dark chocolate turn white after being in cold for some time?
Why does dark chocolate turn white (and not so tasty any more) after staying in cold for some time? Usually this effect can be seen after storing chocolate in fridge.
5
votes
7answers
6k 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?
3
votes
3answers
73 views
Storage of chocolates/candies in process (i.e. prior to cutting, dipping, etc)?
Especially around the holidays, it usually seems more efficient to build up a selection of projects in need of some finishing steps (usually chocolate dipping). What steps should one take to ensure ...
