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48

Abstract: Ganache is delicious, but not everyone eats dairy. We examined whether coconut milk can be used for the creation of a non-dairy ganache. We ran a series of experiments. The answer is that, with some creative techniques, you can use it, but it does not come anywhere near to the real thing. Introduction. Someone wrote a question on Seasoned advice ...


38

Inspired by rumtscho's incredibly detailed answer, which provided some informative although not quite "marketable" results, I set off on my own set of experiments. They are not quite finished, but I'll update this answer as more gets uncovered. First of all, I decided to start my experiments with coconut cream by itself because, why waste perfectly good ...


31

The way you've described is precisely how I melt chocolate. If you have a double boiler, that's even better, but a bowl on top of a pot is fine too. I can only think of two things that might be affecting the quality of your end result: Is the bowl big enough? The melting bowl should be larger than the pot if possible; you want the steam to be forced ...


31

Aw, you youngsters, spoiled with your Nestle Quick... :) To mix cocoa powder with a liquid (or really, to mix any powder with a liquid - salt and granulated sugar aren't powders), you need to make a slurry by mixing a small part of the liquid into all of the powder. Then you can dilute the slurry with the rest of the liquid. Note that if you're using sugar ...


27

A Baker's (now owned by kraft foods) employee named Sam German developed a chocolate recipe that was sweeter than semi-sweet chocolate, as well as containing a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin. Baker's honored Sam by naming the chocolate that he created Baker's German's Chocolate. In 1957 the recipe was published in ...


20

"Plastic chocolate" is a form of chocolate used for modeling and shaping decorative elements such as chocolate roses, ribbons and other elements for cakes and desserts. Take about 1 lb. of bittersweet chocolate and melt over a double boiler. When chocolate is melted, stir in 2/3 cup of light corn syrup. Mix until evenly blended and then set aside to cool. ...


19

White chocolate by regulation is at least 3.5% milk fat and 14% milk solids. As far as I know, the EU uses the same definition as the FDA (US). So, nothing vegan can legally be sold as "white chocolate". That said, there are a great many non-dairy white chocolate substitutes, usually made with any combination of soy milk, maltodextrin, vanilla, and ...


17

If you're not talking about very much water getting into the bowl, then these techniques should help. Remove the bowl of chocolate from the heat source. For every ounce of chocolate, add one tablespoon of one of these: warm water, melted butter, vegetable oil, hot milk/cream. Stir or whisk until smooth. Add a bit more liquid if needed. Use the repaired ...


17

It does go bad. The shelf life of opened dark or bittersweet chocolate is one year. Milk chocolate lasts only about eight months, due to the presence of milk. The reason it has such a long shelf life, even opened, is due to the cocoa butter. Cocoa butter is a fat, but it is primarily a saturated fat, and thus is solid at room temperature. Saturated fats ...


17

When making chocolate the cocoa beans are fermented, roasted, and crushed/ground. They are then sent through huge presses that separate the cocoa butter from the cocoa powder. Chocolate is cocoa butter that has been emulsified with varying quantities of powder and usually a ton of sugar and sometimes milk. The rolling of the chocolate with the butter to ...


16

Sure! Most recipes for the darker Oaxacan moles will include both cocoa powder and garlic.


16

Good quality chocolate has a number of distinguishing features: High cocoa solids content: less than 50% will have little real chocolate taste and one with more than 70% will have a much more complex and fine chocolate taste. Actual cocoa butter as opposed to vegetable oils which are cheaper than cocoa butter (prices have increased in recent years due to ...


16

Doing both is possible, but there is no point. For both, you need a conche, and this is a good contender for a gadget not worth its shelf space in a home kitchen. For a good chocolate, you have to mix the melted combination of base chocolate and additional ingredients for hours (Wikipedia says 6 for low quality, up to 78 for best quality), and this is what ...


15

I always melt chocolate in microwave. Once you are familiar with the process it saves you a lot of time. Here is what I do: Use chocolate chips or finely chopped chocolate Put them in large bowl and put the bowl in the microwave Microwave for a small amount of time, say 30 seconds (you will easily decide how much time you need for the amount of chocolate ...


15

Chocolate should be stored in a cool, dry area whenever possible. A cold basement or wine cellar is perfect. Moist environments, including the refrigerator, can cause the chocolate to bloom. This is when the cocoa butter separates and you start to see a white film at the top. It's actually still safe to eat this way and won't even affect the flavour ...


15

Hello JoeHobbit, I have got two possible explanations for the connection between the word Chinquapin and chocolate. First of all, the way I read your question; making chocolate out of Chinquapin, you are asking about a possible substitute; called Chinquapin, for cocoa mass, chocolate liquor, cocoa solids, and/or cocoa butter, to make a confectionary ...


15

Every time I make brownies, I always get compliments on how fudgy they are. There may be some variations based on the recipe you use, but the three things I've found to be most important in my experience are: Don't even think about using a boxed/pre-made mix! Bake from scratch - it adds a whole 3-5 minutes of extra prep time for brownies, but the taste and ...


15

Since you specified not wanting any equipment other than a campfire and a stick, the best I can do is add one more piece of equipment you should be able to find anywhere (i.e., not have to carry with you): a rock. If you put a flat-topped rock just to the edge of your campfire, you should be able to place a graham cracker and slab of chocolate on top of it. ...


14

Simple: it has no water. Chocolate is a suspension of cocoa solids and sugar in cocoa butter. It is made from fat and carbohydrates only. Bacteria, as everything else, need water to live. They can't survive in something hygroscopic (like jam or honey) or something with no water at all (flour, chocolate, pure fat). Similar for molds. So, independent of ...


14

Very simple: don't store your chocolate in the fridge. The ideal temperature for setting chocolate is 20°C. You can store it at less or more than that, but not too much. Setting in the fridge results in bad chocolate. Remember, when you work with chocolate, exact temperatures are extremely important. Here a loose translation from a good article on ...


13

You could do it the same way that you make chocolate syrup: Heat some water to boiling, dissovle the cocoa and sweetener and reduce down till it reaches the consistancy that you desire. This will result in a syrup that will mix in to cold or hot drinks with no problem and can also be used to top ice cream and or other desserts.


13

I was inspired to follow an Herve This recipe for Chocolate Chantilly using coconut milk. Here is a piccy of the end result. It looks and tastes how I imagine a whipped ganache would. I had to make some modifications to the original recipe. Here are the details: 60g semi-sweet (70%) chocolate 100 ml coconut milk 2 tbsp coconut butter cream One bowl of ...


13

During baking, all of the nice "tempered" crystals that come in the chocolate chips are melted out. The chocolate loses its temper, if you will. When the chocolate solidifies again, it does so with different crystals that result in a softer chocolate with a lower melting point.


12

So I made this. It worked out really well. The recipe leaves some room for improvement, but overall, I was happy with the way it turned out. I rolled out the chocolate, pressed crumpled tin foil in, and then made the nori. The dish put together. Dessert for four. I used reverse spherification of peach puree for the caviar, sliced peaches as ...


11

I can think of at least three things that will cause chocolate to seize - which refers to when melted or melting chocolate suddenly becomes hard again: Using too high a heat. Double-boiler is the safest, but you can use a saucepan on very low heat. Sugar bloom and other impurities. You shouldn't get this with baker's chocolate, but if you use any ...


11

I just reviewed the Nielsen Massey website and under their FAQ's they suggest that vanilla powder be used for "liquid sensitive products". The powdered nature of the vanilla would allow you to add it to melted chocolate without causing the melted chocolate to seize up. While vanilla has a unique and characteristic flavor of its own, it also helps to ...


11

The dessert pictured above definitely, definitely has gelatin in it. That will change the mouth feel on the mousse slightly, but it might be what you are going for and will provide some of the stability that you are looking for. To have it hold a form like this you will need a recipe that requires gelatin; I would recommend gelatin sheets if you can find ...


11

I was recently on a canoe trip. We ran out of chocolate for the s'mores a couple nights before the end, so we substituted Nutella. No need to worry about melting, just spread it on the graham cracker. The resulting s'mores are much messier, though, since it all tends to squeeze out between the crackers. Overall, we judged it enough of a success that ...


11

Its called chocolate blooming. There are two types: Fat blooming - cause is not known for certain, but probably the type VI chocolate crystals are more thermodynamically favored, so spontaneous conversion (and exit from the surface of the solid solution constituting the chocolate body) may be possible. Sugar blooming - the sugar in the chocolate is ...



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