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I purchase from two sources that are cheaper than the ones mentioned already: Bakers Cash and Carry sells a full line of Guittard at rock-bottom prices. I just discovered that there are two companies online with that name. The one that I use, and really love the pricing at, is here. and L'Epicerie has the best prices on Valrhona


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GdD gives a good answer, but I am going to give a recommendation type answer based on your ingredients because although the quantities are different the ingredients are exactly the same. Go to Hershey.com and search for their fudge recipe. Follow this recipe. When your "fudge" reaches nearly the desired consistency from stirring, start stirring in the ...


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Chocolate gets its texture from cocoa butter, which is substituted by regular butter in this recipe, so what you get from this recipe is not really chocolate, but a chocolate flavored mix. You are never going to get as silky a texture with regular butter as opposed to cocoa butter. There's quite a bit that could be going wrong with the recipe and method ...


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Because the molten lava cake you have pictured from any restaurant isn't made up of cake. It's really a BROWNIE! That is why the different density and the difference in richness. I know. I make them in a high end restaurant in Wisconsin.


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A chocolate souffle should be warm and gooey in the middle, if it is solid throughout it has been cooked too long. It sounds like you have it right, I wouldn't change it. If you want to prove it to her do a google image search on chocolate souffle, you'll see what the result should look like.


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Fudge is candy. Like all candy making it is built on a concentrated sugar syrup. Fudge is differentiated from other candy in that it is encouraged to form tiny crystals and is high in fat. The chocolate in fudge provides two things: flavor and fat. Although less traditional, plenty of recipes for fudge variants leave out the chocolate altogether. As ...


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Acetate sheets posses a firm and rigid shape, with a glossy coating that assists the removal of decorations such as chocolate decoration. It also can be shaped without being indented at any point which baking parchment most frequently fails to do. Baking parchment is very agile, this fails to support decorations as a mould, and would consequently lead to ...


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How about using Adam from Hair of the Dog beer? It is noted especially for its taste of fine leather. Honest and not kidding. It is also noted that it's tastes great with chocolate and cigars, so I bet you could somehow make use of it. Adam - Hair of the Dog


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When melting butter and chocolate together in microwave, I have found that starting with FROZEN butter does not work well. (I guess that is because the butter needs to melt before the chocolate.) Using frozen butter results in separation of butter and chocolate, separation of the batter, and even separation of the final baked product (creating an oily ...


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Queso DE papa in English it would be potato cheese


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I think generally acetate sheets are used for this kind of thing because they're a bit stiffer than baking paper. They're also shinier, and as a general rule, the shinier the surface that you put the chocolate on, the shinier the chocolate will be. You could use baking paper but the result is not going to be as good. Like other people said, acetate is clear ...


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These folks have made a chocolate like material from only coffee beans: https://www.chefsteps.com/activities/dark-matter ...so, to answer part of your question, you can go from coffee bean to chocolate like material.


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Blending ingredients with cocoa solids are best added at the same temperature as the chocolate. If you used cold milk the fat in the milk heated before the water content and was absorbed leaving the water to float. Although I avoid milk and use cream I have rescued both ganache & chocolate with icing sugar and/or cocoa powder adding a little at a time.


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A coffee bar is possible. Instead of using ground cocoa beans, ground coffee powder is used. I bought some at Walmart last night. Heavenly.


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We place container of Nutella in a bowl of hot water...works faster if you put the amount you want in a small glass bowl and set it into a larger container of hot water. Melts but doesn't harden. Dip your banana right in. Easy!



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