New answers tagged chocolate
Gravity is making the petals open. If you look at the shape of the petals their center of gravity is towards the outside of the bowl, but they are being held in place by something underneath. I suspect that it's simply one piece of chocolate melted onto another. When the custard (warm or hot) is poured on it melts the bonds holding the petals in place ...
What you're seeing is called chocolate bloom. It doesn't happen because of tempering, it happens in spite of it (or sometimes due to improper tempering). Sugar bloom is pretty straightforward - it happens due to moisture exposure (e.g. condensation) causing dissolution and re-crystalizing of the sugar on top. You can easily check if you have sugar bloom by ...
Drinking Chocolate is whole chocolate which will often also contain sugar and milk Solids. To make cocoa powder you could put the drinking chocolate in a hydrolic press. and the cocoa buter from the chocolate would separate out. and you would be left with what's called a "cake" which you could then smash and sift into cocoa powder. although cocoa powder ...
It does help to add powdered sugar, but it still does not set enough. I had the same problem with my white choc ganache, I thought I would make it using a dark chocolate recipe and it came out too runny, whipping it didn't help, adding powdered sugar helped a lot, but still not good enough. Left in fridge overnight and added double the amount I had of melted ...
It should be OK, especially if you are purchasing already homogenized almond milk. If you are using homemade almond milk, your glaze won't be perfectly smooth, which may or may not bother you. Your "glaze" is a standard ganache, and it can be, in principle, made with water or any real dairy. The only purpose of the liquid is to change the consistency of ...
Have you tried the recipe before? In that case, I would just add almond milk until it reached the same consistency as with heavy cream. If you've done any similar recipes before, I would do the same. Start with maybe 1/4 cup almond milk, and then add more (1tbsp at a time) until you reach the correct consistency to use it as a glaze.
You definitely want to use cocoa powder if you can...but... I've done it in a pinch. It's not as good as cocoa powder though because hot chocolate mix is usually also sugar & sometimes powdered milk. But it's still something to fix a chocolate craving when you don't have much else in the cupboard. I've added hot chocolate mix to waffle mix/pancake mix ...
What i did for pancake day last year was get a pan of water and put a bowl over it, boil the water for a bit and then add the nuttella. gradually, add the milk bit by bit until it goes to the liquid thickness that you like. It worked for me so try it 👌
There is no better way to reduce chocolate ratio but other alternative will just adjust the flavor, you may try cream cheese which will not alter the chocolate flavor that much compares to other alternatives . Next to cheese probably nuts. That will helps in the thickening .
There are recipes out there that call for a mixer, but they must be executed carefully. I used one myself for a ganache-like frosting that needs really a lot of stirring, almost impossible by hand. I tried by hand first, because I didn't trust the blender bit in the recipe, but used it in the end. (Turned out beautifully - and that was for my own wedding ...
If you're trying to salvage it, I think about all you can do is heat it until it's well melted and let it settle, stirring gently now and then. Hopefully the air bubbles will eventually all come out. I suspect it won't be perfect, and may take a while. And in the future, just don't use a mixer. Everything should melt and meld just fine with gentle heat and ...
Wax paper or aluminum foil should substitute well for parchment in this case.
If you are glazing only a few strawberries you can pick up the strawberries with a (wooden) skewer (toothpicks might be too short) and then poke the other end into styrofoam, a sponge or anything similar or put these into a tall and heavy glass. Source
Just put a dinner plate in the fridge, then set the strawbs on that... Make sure the strawberries are drained off well after you dip 'em, and then the chill of the plate will set the chocolate. If you have stone countertops you could set them straight on to them as well...
I found a use! If you melt out all of the seeds and then don't agitate the chocolate at all while it's cooling, you end up with a ganache-like paste that works pretty well for making vegan, allergen-free truffles and spreads.
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