Questions tagged [chocolate]
For questions about chocolate as an ingredient. Also includes questions about the use of other cocoa-based products and questions about chocolate drinks.
483
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Cocoa vs cacao pâte vs 100% dark chocolate
Background
I've been reading Pierre Hermé's Macaron cookbook, and his recipe for bitter chocolate macarons calls for "cacao pâte (or dark chocolate 100% cocoa)". I (naiively) thought that ...
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1
answer
79
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Will melted chocolate stick to cupcake papers?
I plan to use mini cupcake papers in a mini cupcake pan. Then I will add fruit and/ or nuts. Then, pour melted chocolate to fill the paper. My question, once set in the fridge, will the paper stick to ...
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0
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1
answer
118
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No saturated fat chocolate that is solid at room temperature?
Cacao butter and common fat mixers that are solid at room temperature (coconut, butter, etc) are very high in saturated fat.
I’m in search of a dark chocolate recipe that satisfies the following
...
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6
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4
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If a runny cake batter forms a dense layer at the bottom, is it due to insufficient whisking or is it a property of the runny batter?
This is the chocolate cake I baked:
Notice the dark layer at the bottom. I followed this recipe (used only half of all ingredients, since the recipe is for making batter that fills two 9 inch pans). ...
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2
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0
answers
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What is the main difference in making between Chocolate Souffle and Chocolate Lava Cake?
Are chocolate lave cakes a specific type of chocolate souffles or are they a different type of pastry?
Also what is the main difference when making which makes their center a hot liquid sauce instead ...
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0
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23
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What can I use as a Couveture Chocolate substitute? [duplicate]
I have a few recipes for chocolate cakes and cookies but they require couveture chocolate. It is very expensive and I can not afford it. What can I substitute this item with
to get close to the ...
1
vote
1
answer
163
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How to preserve a sugar, oil free homemade chocolate spread? [duplicate]
I'm starting to make a business of selling homemade sugar and oil free chocolate spread, which will be sweetened with dates.
My ingredients are:
Sugar free cocoa powder
Hazelnuts
Dates
And water.
I do ...
0
votes
0
answers
49
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Fudge or Brownies?
Fudge recipe called for evaporated milk and not condensed milk. I mixed evaporated milk, chocolate chips, and pecans and heated to melt chocolate. Mixture is too soupy. How can I fix to make Fudge ...
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12
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4
answers
4k
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How much sugar and/or milk do I need to turn 99% chocolate to 70% dark chocolate?
I ordered 70% dark chocolate from an online store but they sent me 99% chocolate. I've been trying to find measurements on the Internet on how to turn it into 70% dark chocolate, but most of the sites ...
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5
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1
answer
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Best way to get consistent results when baking a purposely underbaked mud cake
A Swedish chocolate cake called Kladdkaka, a large fondant/brownie hybrid underbaked in the middle. I have done this cake maybe 30-40 times, and sometimes it turns out fantastic, and sometimes it's ...
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5
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1
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395
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Ruby chocolate explained
I have a problem understanding Ruby chocolate. It is still a mystery for me in many areas:
Why does Ruby chocolate have virtually no fiber in it? As I understand, it does contain some cocoa solids ...
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2
votes
1
answer
535
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how to bake with nutella without burning it?
I saw another user ask this but it was 5 years ago and I cannot figure out how to DM. Dear user Layna, if you see this, I require your expertise!
I want to make rolls with Nutella filling. like ...
2
votes
1
answer
92
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Alternative to plain chocolate in pot de creme
Pot de creme, a semi-set dessert consisting of double cream, sugar and chocolate, is traditionally made with dark, bitter chocolate. I have one family member who hates dark chocolate, but I'd like to ...
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3
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2
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503
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Solubility of chocolate in water and fat
do you have any idea about the solubility of chocolate? I experimented a bit and I can't make sense of what I've found. It isn't 1+1=2. It's rather like 1+1=8,3543 or so.
Here is what I found:
...
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2
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1
answer
379
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How to mix chocolate into flourless ground almond cake?
TL;DR: When should I add melted chocolate to a ground almond cake recipe?
Needing a gluten free recipe for cake, I have been using the following ground almond cake recipe as a base for my cakes:
...
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1
vote
0
answers
386
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Fudge didnt set. How to fix without re heating
I made a simple fudge with white choc and condensed milk. It didn't set. I know the easy answer is put it back in the saucepan and re heat it but it is coloured 4 different colours and swirled ...
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3
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0
answers
120
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How does molten chocolate fondant work?
I'd like to understand more about the chemistry involved in baking molten chocolate fondant, specifically: What affects the consistency and how and why?
What I know so far -
I found the main factor to ...
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1
vote
0
answers
107
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Digestibility of cocoa/cacao butter in white chocolate
I know that if I were to eat a chunk of cocoa/cacao butter on its own, my body wouldn't really digest it well. Typically, for large amounts of fat, they need to be emulsified to be digested. However, ...
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11
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6
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5k
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War-zone chocolate brownies (edible decor)
I have been tasked with creating war-zone brownies: should contain visual cues that the brownie is a conflict zone and have edible props.
My progress has been very slow. After a few days, I'm still at ...
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0
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3
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273
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Why does milk and white chocolate have different tempering temperatures?
So my understanding is that to temper chocolate, it requires manipulating the heat to form the ideal crystal structure (i.e., beta V) that has the ideal properties for chocolate. These temperatures ...
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0
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4
answers
367
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What are the layers in this cake?
I want to make this cake (image below), but I can’t figure out the third layer.
Obviously it is 2 layers of chocolate cake and 1 of chocolate mousse, but what is the caramel-like layer?
Can anyone ...
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2
votes
1
answer
437
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Disolving chocolate in vodka?
I wanted to make a chocolatey drink, but creme de cacao is way too sweet. So I decided to try making chocolate vodka. I added about 3/4 cup of 63% chips (Guittard extra dark) into a small magic bullet ...
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5
votes
1
answer
517
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What should be added to brownies when reducing cocoa powder and vanilla extract?
I have a brownie recipe. The first time I tried them they turned out great but had a strong taste of chocolate and vanilla extract. I halved the cocoa powder and vanilla essence required to reduce the ...
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6
votes
1
answer
1k
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Does chocolate inhibit cornstarch gelatinization?
I recently made chocolate pudding by putting 25ml of cream, 410ml of 3% milk and 50ml of cornstarch (not a good way to measure cornstarch, I know) along with two handfuls of Callebaut milk chocolate ...
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1
vote
0
answers
309
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Coating a silicone mold in chocolate glaze
I wanted to make chocolate-covered quark sweets, using a recipe from Youtube. The recipe involves mixing 160 g melted chocolate with 60 g oil, then coating a silicone mold with it and placing it in ...
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3
votes
1
answer
196
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Can I source fat and sugar in a recipe from chocolate?
I've been looking at chocolate flapjack recipes but they seem to contain relatively little chocolate, so I'm wondering if it's possible to replace more fundamental ingredients (butter, sugar) in a ...
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votes
1
answer
428
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How to prevent filling getting squeezed out of chocolate coated candies?
I made some chocolate coated peanut butter candy-eggs, and after I dipped the first egg in chocolate and set it on the rack to cool, the filling is getting squeezed out. How can I prevent this?
For ...
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1
vote
1
answer
266
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How do I store untempered chocolate?
My chocolate tempering was a flop! I am left with half-tempered Easter chocolates for my daughter.
Since this is my first time and she doesn't really care, and another question said it's OK to leave ...
- 376
1
vote
2
answers
474
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Chocolate for topping didn't melt
Recipe for S'mores Bars called for melting milk chocolate chips on top of previously baked marshmallows (on top of graham cracker crust). Oven at 350F.
My chocolate didn't melt, and the bars don't ...
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1
vote
1
answer
266
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How to preserve a spread in a jar
I am starting a business making a vegan chocolate spread. It is beginning as a small, family run operation, in a hired industrial kitchen.
We are stuck on how to 'treat' the spread when getting to the ...
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2
votes
0
answers
190
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Cocoa butter crystals in chocolate frosting
We have been making a chocolate frosting recipe for 15+ years. At it's best it is creamy, smooth, fudgy, and stays a beautiful, spreadable consistency at room temperature. We make it in a batch that ...
0
votes
1
answer
177
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Why is my cupcake brownie like?
I’m exploring different recipes and tweaking a few things to make a result I’m happy with. I finally found a perfect ratio for a vanilla cake but when I tried to alter it to chocolate I got a very ...
5
votes
1
answer
321
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Adding fresh fruit to a non fruited banana bread
I have a banana bread recipe that I love. I want to add other fresh fruit and nuts or chocolate to it. Do I need to adjust the other ingredients to take into account these additions?
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1
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684
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How to lower the melting point of a specific chocolate?
I want to use a specific brand of chocolate to make chocolatines/pain au chocolat. This chocolate is a stone ground dark chocolate that has been tempered. I attempted to use them to make chocolatines ...
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2
answers
320
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How to convert Ring Cake to Square Cake
I have a baked chocolate ring cake, but I want to convert it to a square cake. How I can do it?
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1
answer
2k
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Should I have been able to melt white chocolate and marshmallows together?
My daughter and I were making cake pops, and were a little short of white chocolate for the coating. We thought we'd try a white chocolate/marshmallow coating instead. I didn't weigh the marshmallows ...
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0
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0
answers
70
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Baked chocolate cake type dessert with 'sticky' top
I am in the UK and in my 60's. My Mum used to make a cake in the oven that was heavy cake like at the bottom, but was still slightly sticky on top.
Can anyone tell me if they know of this and what it ...
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1
vote
1
answer
176
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Is this siphon based recipe for mousse au chocolat trying to whip the cream?
The following recipe came with my new N2O siphon:
dissolve 75g of chocolate in 275g of cream
cool to 5 degree Celsius
strain through sieve into siphon to make sure no undissolved pieces of chocolate ...
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1
vote
1
answer
3k
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for how long can I store homemade chocolate mousse in the fridge? [duplicate]
My chocolate mousse recipe includes just raw eggs (2 weeks until best before date), butter, sugar and black chocolate, ingredients are mixed together with the hot, liquid chocolate.
I know about this ...
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1
vote
2
answers
101
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Matcha tea chocolate ganache
I have this nice recipe of chocolate-matcha pie in which the ganache is made in the following way.
boil 1dl milk with 2dl cream
add 50g sugar and let it melt
cut the fire and add 200g dark chocolate
...
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1
vote
2
answers
90
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How can I intensify the chocolate flavour in my yoghurt?
When I want a healthy dessert, I add grated dark (70%) chocolate to natural yoghurt. If I want some sweetness, I add dried cranberries. The cranberries definitely have a much stronger flavour, but ...
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5
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10k
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Chocolate won’t harden up on my cookies
I melted chocolate chips and a small amount of oil and coated cookies. Here's the problem: the chocolate won't harden up. Is there anything I can do NOW to help the situation, or is this just a sticky,...
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2
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0
answers
233
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I think my chocolate fudge is seizing?
new here and amateur home cook.
I'm trying new fudge recipes and got one down that works extremely well when I'm not using chocolate. When I use chocolate, it... Seizes I think. It becomes crumbly ...
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3
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1
answer
364
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How can I get a thicker coating when enrobing something in chocolate?
I'm trying to make dark-chocolate-covered marzipan balls, using Valrhona Guanaja 70%.
My problem is that the chocolate coating is too thin; the end result has a) too low a ratio of chocolate to ...
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3
votes
1
answer
547
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Blending pastry cream right after cooking: does it change final consistency?
I prepared some pastry cream to use as pie filling.
Right after it had been cooked, and while still hot, I passed it through a sieve onto a bowl with chopped white chocolate.
As I tried to fold the ...
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1
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171
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baking a Souffle to make it as much liquidish as possible
I have found this explanation for example:
Bake the soufflé: For maximum lift, it’s best to heat your soufflé
from the bottom up — in other words, the direct heat of your oven
should ideally be ...
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6
votes
1
answer
447
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How to do icing swirl effect (a bit like marbling)?
The cake above is from this website and I was wondering how the swirl effect is done on top of the cake? At first, I thought it may be done using a similar method to latte art, but am really unsure. ...
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1
answer
436
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Can you make milk chocolate bars with fresh milk or cream?
I have a bizarre idea that milk powder is bad tasting, therefore I wonder if it could be possible to make chocolate bars with fresh milk or cream.
If not, are there some top quality milk powders?
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My netting is not, perhaps, the best
Take pity, is there any way I can be better?
Here's a close-up (in case that, you know, helps)
I heat only normal real chocolate (i.e., normal bar eating or cooking chocolate), that is to say I am ...
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1
answer
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Do pre-packaged chocolate truffles (e.g., Lindt) remain flavorful months after their best by date?
I often prepare mini chocolate fruit puddings (in shot glasses), by combining fresh fruit and a melted truffle for guests; as a quick hors-d'oeuvre.
I found a bulk package available, but they're short-...
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