Timeline for How to make creamy hot chocolate
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 2, 2023 at 8:51 | answer | added | Cat O'Malley | timeline score: 2 | |
| Nov 29, 2016 at 16:36 | vote | accept | CommunityBot | ||
| Nov 28, 2016 at 22:34 | answer | added | Joshua Engel | timeline score: 5 | |
| Nov 28, 2016 at 17:30 | answer | added | Linda Richard | timeline score: 1 | |
| Nov 28, 2016 at 17:30 | comment | added | user52037 | @Ecnerwal Thanks, I will read about seizing. I got the cornstarch idea from this recipe: allrecipes.com/recipe/216167/… | |
| Nov 28, 2016 at 17:24 | comment | added | Ecnerwal | Granularity with addition of liquid is "seizing" of the chocolate. cooking.stackexchange.com/questions/1854/… Boiling should never happen unless you do love the burnt taste. Whisking and time may help with the seized texture, but I can't even imagine wanting to put cornstarch in hot chocolate... | |
| Nov 28, 2016 at 16:59 | review | First posts | |||
| Nov 28, 2016 at 18:33 | |||||
| Nov 28, 2016 at 16:54 | history | asked | user52037 | CC BY-SA 3.0 |