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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14
votes
11answers
24k 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 ...
9
votes
2answers
6k 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 ...
15
votes
4answers
66k 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 ...
14
votes
5answers
5k 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?
40
votes
5answers
12k 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 ...
22
votes
6answers
3k views

How can you melt chocolate without it getting wet?

I've tried a (few times) to melt chocolate but am obviously doing something wrong: Put a pot of water onto the boil Place a metal bowl over the pot Put chocolate into the bowl Wait for chocolate to ...
12
votes
2answers
959 views

Is it possible to temper chocolate at home?

I've read that tempering chocolate is the only way to get glossy, 'snappable' results. I've also read that it can be a complicated process involving precise temperatures. Is it possible to temper ...
7
votes
5answers
70k views

How long can you keep chocolate, and what is the best way to store it?

For instance, I have some bars of Valrhona I use for chocolate tarts and pastries, but I haven't been doing the dessert thing in a while. How long does chocolate last before losing flavor (or does ...
10
votes
9answers
16k 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
1answer
2k views

No-melt chocolate coating on ice cream bars

I just discovered the fascinating world of tempering chocolate. I've read about it before, but I never tried it until recently. So, being the adventurous fellow that I am, I tried making my own ...
9
votes
6answers
32k views

Solutions for when heating chocolate and butter doesn't mix well

Yesterday I tried to make brownies that started out with me having to melt unsweetened chocolate with butter in a frying pan on the stove. This did not work well. The chocolate kindof mixed with the ...
26
votes
4answers
3k views

How can I make a chocolate cup that looks like the seaweed on a sushi roll?

I want to make a dessert that simulates a salmon roe sushi (like this) using rice pudding and spherified melon juice with a chocolate "seaweed" wrapping. But I can't figure out how to make the seaweed ...
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 ...
7
votes
2answers
70k 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?
4
votes
2answers
184 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 ...
4
votes
2answers
501 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 ...
2
votes
1answer
318 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 ...
1
vote
1answer
39 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 ??
1
vote
2answers
141 views

From elastic to fragile chocolate

I tried to make a homemade chocolate by mixing coco powder (5 teaspoon) milk powder (3/4 cup) butter (1/4 cup) sugar syrap (1/4 cup sugar) [to completely dissolve the sugar particles] the resulting ...
0
votes
2answers
6k views

How should I modify my vanilla frosting to convert it into a 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 ...
8
votes
2answers
16k 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 ...
16
votes
1answer
7k views

Is it better to store chocolate in the fridge or at room temperature?

What is the best way to store dark chocolate to preserve chocolate and flavour?
5
votes
8answers
26k 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 ...
5
votes
2answers
748 views

What is the proper ratio of heavy cream to chocolate for a thick ganache?

Most recipes on the internet call for a 1:1 ratio that I've seen but this ends up being rather watery. I want a thick chocolaty ganache. Is there anything special that needs to be done to achieve ...
3
votes
1answer
3k views

Is it possible to subsititute nutella for peanut butter?

Beyond the obvious differences in flavor, do these two tend to be interchangable? The consistencies and composition seem close enough to me to make an acceptable substitute, but is it likely to give ...
12
votes
1answer
3k 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.
10
votes
1answer
4k views

How to make a brittler, harder chocolate coating?

I'm not sure whether this is a duplicate of this question partly because that question seems to be dealing with making your own chocolate. Which I'm not doing. In my case I want to add a thin coating ...
10
votes
3answers
2k 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?
8
votes
4answers
8k views

converting pure chocolate to “bittersweet” chocolate

A chocolate cookie recipe I'm looking at calls for melting down a cup of bittersweet chocolate chips. However, I happen to have a brick of completely unsweetened cooking chocolate in the fridge. Can I ...
7
votes
3answers
1k 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. ...
6
votes
5answers
13k 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 ...
5
votes
2answers
2k views

Forgot to add sugar to cookies

When making chocolate chip cookies, I forgot to add white sugar while I was creaming the butter and brown sugar. I creamed the butter and brown sugar, had just cracked the egg into the mixture when I ...
4
votes
1answer
28k 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 ...
4
votes
1answer
630 views

Why would dipping a cold item in chocolate “help” with tempering?

I took a chocolate dipping class last week. The instructors gave us globs of chocolate to temper on a marble surface, and lots of ingredients to coat in the chocolate. Some ingredients (hard ...
4
votes
2answers
4k views

Is there a way to add shine to a chocolate coating after it has hardened?

My recipe calls for melting chocolate chips and pouring the liquid chocolate over the cake for a coating. That works but, when it hardens, it returns to that dull gray/brown color of chocolate chips, ...
2
votes
1answer
2k 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
2answers
11k 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 ...
2
votes
1answer
472 views

Can one use chocolate fèves/callets/nibs for tempering?

I usually buy Valrhona chocolate in blocks, but at this moment only the fèves/callets/nibs are available to me. Is it possible to temper these nibs or are they further processed beyond what is in the ...
2
votes
1answer
411 views

Is it possible to freeze chocolate covered ants?

I have a recipe for chocolate covered ants and wanted to make it a few weeks ahead of time before a party - if I freeze them will they still be good in about two weeks?
1
vote
2answers
3k views

How to re-melt bitter chocolate?

I melted bitter chocolate (40%) via bain-marie to make chocolate-covered strawberries. As the melted chocolate dried out before I finished dipping all the strawberries, I tried to melt the rest again ...