New answers tagged chocolate
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One thing you can do is use much longer pieces of acetate and cut the long cigarillos afterwards gently with a hot knife. That way your spreading and rolling action is cut down to 1/2 or 1/3.
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The most common methods to create chocolate coated ice cream bars, with or without a stick are to:
Use truly tempered chocolate, which may be more trouble than it is worth
Use a mixture of chocolate thinned with vegetable oil.
See for example, this recipe from Serious Eats.
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The fleshy party of the fruit of theobroma cacao is is supposed to be sweet and pleasant. However, it does not taste like chocolate.
Chocolate is made from the nibs or seeds within the fruit of theobroma cacao, after it is fermented ground, and processed, and is in no way sweet.
The nibs themselves are very low in sugar, and contain alkaloids (such as ...
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Chocolate flavor depends a lot on fat, preferably cocoa fat. I would try using high-quality dark chocolate (70% to 99%) instead of the cocoa powder, or at the very least weakly de-fatted non-dutched cocoa powder (most cocoa powder in the stores is highly de-fatted). I would also throw out the butter and use chocolate instead. I would only try playing around ...
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Looking at your recipe, the most obvious thing to me is that there is no salt. Adding a small quantity of salt (say, 1/2 tsp) will enhance the flavors of the ingredients already present.
The second thing you might try is switching to dutch processed cocoa; many people find this has a more intense chocolaty taste.
You could try enhancing the overall flavor ...
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True chocolate, made with cocoa butter, especially of the non-milk variety has a very long shelf life when stored in dry, cool conditions. The fact that the shape is a chip rather than a bar or disc or callet is not really relevant, except for the total surface area on which blooming can occur.
Chocolate is very, very dry, which discourages mold, bacteria, ...
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Use a blender, as someone already mentioned.
A different trick is crushing the lumps on the side of the glass or cup then stirring, then setting it aside to kinda like mix by itself. After about 1/2 hour try stirring it again. Then you'll see that it does dissolve more readily. For even more smoother consistency repeat the "crushing the lumps" steps. How do ...
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An alternate technique which may or may not be appropriate for the outcome you desire is to blow up balloons to the size of cup that is desired. Dip the baloon in tempered chocolate, and allow to thoroughly set. Pop the baloon, and remove the pieces, leaving behind a small chocolte bowl.
I believe I learned this technique from Death by Chocolate but it ...
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I've done something like this before.
Since you are making bowls, I assume this will eventually be filled with something. Depending on what that something is, perhaps you could wait to peel the paper until after you fill it?
For instance, in my case I was making my own peanut butter cups. If I pulled the paper off with just the shell, the bowl would ...
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