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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4
votes
2answers
346 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
0answers
36 views

What kind of chocolate should I use to coat homemade turtles?

I am making chocolate treats with mini Presley's caramel and chocolate. Can I use a regular Hershey's bar or use baking chocolate or can I mix them to make a harder coating or will the regular harden? ...
1
vote
0answers
33 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 ...
1
vote
0answers
28 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 ...
1
vote
0answers
62 views

Bonbons are a mystery

Walmart used to carry gold foil wrapped bonbons, inexpensive that were to die for. I've seen other postings. The outer chocolate, the inner peanut butter melt away is easy. It's the part in between ...
1
vote
0answers
114 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 ...
0
votes
0answers
202 views

A well-tempered chocolate is far too thick

I am making stuffed chocolate. But my chocolate mass is too thick and slow-flowing. To difficult to handle and to pour in the mold. I am tempering the chocolate by first melting a portion. I chop ...
0
votes
0answers
78 views

Chocolate fondant vs. liquid chocolate cake

What is the difference between chocolate fondant and liquid chocolate cake? They are quite similar and visually indistinguishable.
0
votes
0answers
114 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 ...