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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.

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2 votes
1 answer
174 views

How to make a nutella chocolate sauce that stays liquid at room temperature?

I am planning to startup a waffle store, for that I have bought a 750g jar of nutella. I also need to melt a chocolate bar. Now I am willing to make the nutella and chocolate bar less dense or liquify ...
Fahad Bin Abu Naser's user avatar
3 votes
1 answer
756 views

Would it be possible to brew cacao powder using a pour over method à la coffee grounds?

I see that one similar question has already been asked, but it was rather vague on specifics. Essentially, I wish to place a fine mesh strainer over a cup, pour around 1 tbsp of cacao powder (Navitas ...
Alex Wang's user avatar
1 vote
1 answer
161 views

Lemon curd bonbons

When trying to cap my lemon curd bonbons the chocolate would not set up/seal?Any help is appreciated. Wondering if consistency of curd is not firm enough? Maybe the water portion in it from the fresh ...
Laura Guynup's user avatar
2 votes
0 answers
145 views

How can you Shine old Chocolate

I have little hollow balls of old chocolate that I want to fill with ganache and seal. I want to keep the shape, how I can shine these? I tried a heat gum and it looked fabulous till it dried and went ...
roylene's user avatar
  • 21
4 votes
3 answers
307 views

Chocolate won't melt

I'm trying to melt some Belcolate Vietnam 45 milk chocolate, pictured below in order to make it easy I decided to just put some pieces in a small pot and put it in the oven at a low temperature (this ...
user107586's user avatar
2 votes
3 answers
231 views

How do I make plain chocolate powder?

I'm working on a little project and need chocolate powder. Not the one you can drink, it should be real chocolate but grinded. I tried using a coffee grinder, it gets to warm and starts sticking ...
RomanTenger's user avatar
0 votes
3 answers
170 views

Adult hot milk stirrers

I want to make some Hot milk stirrers but adding alcohol to it. What is the recommended liquor, and how would you do the measurements :D TIA
mosi's user avatar
  • 17
14 votes
2 answers
3k views

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 ...
Mark's user avatar
  • 242
0 votes
1 answer
327 views

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 ...
Edward's user avatar
  • 1
0 votes
1 answer
242 views

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 ...
James Kyle's user avatar
6 votes
4 answers
3k views

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). ...
Nav's user avatar
  • 1,348
2 votes
0 answers
170 views

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 ...
Stevie's user avatar
  • 121
0 votes
0 answers
25 views

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 ...
Cathy Leitner's user avatar
1 vote
1 answer
262 views

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 ...
Abdelkadir Khellaf 's user avatar
12 votes
4 answers
5k views

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 ...
Deobiff's user avatar
  • 129
5 votes
1 answer
1k views

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 ...
Fralle's user avatar
  • 195
5 votes
1 answer
481 views

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 ...
user101315's user avatar
2 votes
1 answer
884 views

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 ...
Mallek Adalov's user avatar
2 votes
1 answer
111 views

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 ...
Greybeard's user avatar
  • 6,120
3 votes
2 answers
730 views

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: ...
Sebastian's user avatar
  • 181
2 votes
1 answer
400 views

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: ...
Matt W's user avatar
  • 1,099
1 vote
0 answers
945 views

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 ...
LNHM's user avatar
  • 11
3 votes
0 answers
146 views

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 ...
phobic's user avatar
  • 141
1 vote
0 answers
115 views

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, ...
Laff70's user avatar
  • 111
11 votes
6 answers
5k views

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 ...
Arash Howaida's user avatar
0 votes
3 answers
308 views

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 ...
Mark Agbuya's user avatar
0 votes
4 answers
375 views

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 ...
Matt W's user avatar
  • 1,099
2 votes
1 answer
591 views

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 ...
Ethan Reesor's user avatar
5 votes
1 answer
654 views

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 ...
Someone's user avatar
  • 51
6 votes
1 answer
1k views

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 ...
mummy's user avatar
  • 303
1 vote
0 answers
396 views

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 ...
rumtscho's user avatar
  • 139k
3 votes
1 answer
207 views

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 ...
Cong Chen's user avatar
  • 381
8 votes
1 answer
497 views

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 ...
byronaltice's user avatar
1 vote
1 answer
327 views

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 ...
stanri's user avatar
  • 376
1 vote
2 answers
597 views

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 ...
Barbara's user avatar
  • 11
1 vote
1 answer
308 views

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 ...
Nanna Nanna's user avatar
2 votes
0 answers
251 views

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 ...
Reneethebaker's user avatar
0 votes
1 answer
186 views

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 ...
Jessica Sanchez's user avatar
5 votes
1 answer
367 views

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?
Suzanne's user avatar
  • 51
0 votes
1 answer
773 views

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 ...
Omnomnious's user avatar
-1 votes
2 answers
402 views

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?
Kevin's user avatar
  • 1
4 votes
1 answer
3k views

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 ...
Chris H's user avatar
  • 44.4k
0 votes
0 answers
71 views

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 ...
Jennet's user avatar
  • 1
1 vote
1 answer
208 views

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 ...
Nobody's user avatar
  • 211
1 vote
1 answer
4k views

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 ...
Vickel's user avatar
  • 953
1 vote
2 answers
107 views

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 ...
xounamoun's user avatar
  • 113
1 vote
2 answers
114 views

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 ...
Ell's user avatar
  • 155
13 votes
5 answers
14k views

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,...
Catherine's user avatar
  • 131
2 votes
0 answers
308 views

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 ...
haithcockce's user avatar
3 votes
1 answer
505 views

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 ...
DNS's user avatar
  • 133

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