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.

Filter by
Sorted by
Tagged with
0
votes
1answer
107 views

My milk chocolate is grainy - how to fix it? [duplicate]

Below is the milk chocolate recipe I used. It's good enough, but grainy, not as smooth as I'd like. Any thoughts on how to make it smoother? Most recipes I find online have milk chocolate as an ...
1
vote
1answer
53 views

Semi-Sweet Chocolate bits [closed]

I have a recipe from maybe the 1950's that calls for 1 pkg semi-sweet chocolate - I seem to remember a smaller bag than what I find in the stores. Might this be 6 ounces it is calling for? The ...
1
vote
2answers
88 views

First time making fudge. Will it be okay if I forgot to add vanilla?

My mom always made chocolate fudge, unfortunately I never learned how she did it. I tried making it for the first time and I forgot to put the vanilla in. Will this be okay. Should I toss it and start ...
1
vote
1answer
87 views

Bakers semi-sweet chocolate packaging [duplicate]

In baking chocolate marshmallo logs, the recipe calls for 3 sq of semisweet chocolate. In the new packaging box, how many squares do I now use?
3
votes
2answers
282 views

Hot water vs warm water for hot chocolate

First off, I don't normally do hot drinks. I don't like coffee or tea, and I only drink hot chocolate/cocoa or hot cider on occasion, so I really don't know what could make a difference in the flavor ...
0
votes
1answer
102 views

Ingredient Ratios for Homemade Milk Chocolate

I am experimenting with making chocolate. From the research I did, the best starting point I got for ratios for normal "70% dark" chocolate is: 30% Sugar 38.5% Cocoa Butter (55% Butter of 70%) 31.5% ...
5
votes
3answers
280 views

I am sensitive to Caffeine, how could I prepare a chocolate-like sauce?

I am sensitive to Caffeine as I suffer from a rare sleep disorder; I don't consume anything with caffeine rather on rare occasions. I miss the taste of Chocolate sauces such as Hersey's. How could I ...
1
vote
1answer
179 views

Why do chocolate bars (expensive ones like Lindt), cost less than the sum of thier ingredients? [closed]

I am a bit of a mad scientist, experimenting with recipes and generally trying to make my own versions of things at home (ice cream, cold drinks, etc.). I have long been interested in chocolate. I ...
0
votes
0answers
45 views

What's a good syrup for home-made chocolate?

I make my own chocolate from cocoa powder, cocoa butter, and syrup. The ingredients I was using a while ago were fine, I had success tempering and got the right kind of snap and texture. Now, using ...
0
votes
1answer
105 views

How to make silky smooth chocolate like galaxy bar or dairy milk bar?

How to make silky smooth chocolate like galaxy bar or dairy milk bar from chocolate compound?
0
votes
3answers
174 views

What kind of bourbon is best for making whiskey balls?

What kind of bourbon should I use in this recipe for "whiskey balls" (aka "bourbon balls" aka "tipsies")? 1 6 ounce pkg — 1 cup chocolate bits (chips) 3 tbsp light corn syrup 1/2 cup bourbon ...
3
votes
1answer
203 views

Does brewing hot chocolate for longer hours make a difference?

I've been to some stores that offer hot chocolate that has been "brewed for 2 hours". I've also come across the following recipe that instructs to let the mixture sit for 12 hours. What does this ...
2
votes
1answer
103 views

Bitter chocolate pudding

I made chocolate pudding from scratch and substituted 1 cup of Stevia for the cup of sugar and the pudding is bitter tasting. Any way I can salvage the pudding and make it sweeter? The recipe was as ...
0
votes
2answers
198 views

Why can't chocolate be made caffeine free?

I recently read this article which suggests that it's impossible to make caffeine free chocolate. Why would this be the case? If we can make caffeine free teas and coffees why can't we strip the ...
4
votes
1answer
133 views

How to make crispy chocolate?

I tried to make crispy chocolate using dark compound outer casing. An inner filling made of dark compound, fresh cream, honey mixture along with some rice crisps. But the crisps end up loosing ...
5
votes
2answers
163 views

Why is there such a big difference of carbs in dark chocolate?

I'm noticing that there is a huge difference of the amount of carbs in dark chocolate. For example, Lindt Excellence Cocoa 90% says: 100g chocolate: 592 kcal 55g fat 10g protein 19g carbs of which ...
1
vote
1answer
129 views

Ways to Make Matcha Powder Less Bitter in Baking?

I want to use Matcha powder in some baking recipes (cake, macaroons, cheesecake, etc), and while I think it tastes fine many others have told me that it is too bitter. So I was wondering if anyone ...
1
vote
1answer
78 views

Why does “hot chocolate powder” lose taste?

Yesterday, I made hot chocolate with "Schokotraum Typ Trinkschokolade" from Krüger. I was very surprised, that it didn't taste sweet at all (which is bad; it didn't have a lot of taste overall). The ...
3
votes
1answer
138 views

Homemade chocolate problem!

Good afternoon all! Just a query regarding making your own chocolate, I literally did the exact same process yesterday and it turned out great, however the batch today has ended up a disaster. Let me ...
7
votes
3answers
3k views

Whipping heavy cream with melted chocolate

This morning I put 60g dark chocolate (pieces) into a glass jug and heated it in the microwave for bursts of 10 seconds, while stirring, to soften it. I then added a table spoon of cold, extra thick ...
-2
votes
1answer
160 views

Can milk chocolate plus cocoa powder substitute for dark chocolate?

I just got a smoking deal on milk chocolate and bought a bunch. However, I tend to like a darker chocolate flavor in my baking. I would like try to use the milk chocolate plus some cocoa powder (and ...
10
votes
1answer
136 views

How long can chocolate be held at temper?

I just got a chocolate melter and have held some tempered pure chocolate (Lindt Excellence 90%) for a day at 33C. I intend to make up 3 or 4 truffles, a few times a week. What’s occurred to me is ...
2
votes
1answer
41 views

Biscotti with chocolate drizzle in batter

I make biscotti. I want to introduce chocolate — not chips, but melted chocolate — drizzled through the dough without turning it completely into chocolate. Any suggestions on how to do this?
1
vote
1answer
104 views

Chocolate pancakes using melted chocolate

I have a friend who wants to make American-style chocolate pancakes for breakfast in Mother's Day. That's alright and there are plenty of recipes laying around, but the thing is she would like to use ...
2
votes
0answers
44 views

bakers chocolate vs chocolate chips

My husband is on a dairy free, low sugar diet. How do I create a substitute for chocolate chips. The store bought sugar free chips usually are seasonal and have dairy in them.
0
votes
2answers
71 views

Is boiling or pouring better for emulsifying chocolate ganache

I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the chocolate. Wouldn't it, however, be easier ...
1
vote
1answer
179 views

Separating chocolate-coated cookies stuck together

I purchased some really nice chocolate-covered cookies that were packaged in a metal tin. The cookies must have been stored somewhere warm, because the individual cookies are stuck together. How can ...
0
votes
0answers
32 views

Chocolate sauce with nuts

Hi is anyone able to help me. I’ve been making chocolate suave from the cacao bean in a melanger. I add half nuts to make the sauce. It tastes beautiful however after a month of being stored within a ...
5
votes
1answer
323 views

Preparing as much as possible of a cake in advance

It's my girlfriend's birthday this WE and I plan on secretly preparing a cake she likes. However, we'll be in the countryside with friends this WE, and I'll have very limited time to prepare on site ...
0
votes
1answer
119 views

How can I reduce the richness of my homemade chocolates?

Context: I've recently gotten into making homemade chocolates. So far I've just been melting the stuff in a microwave according to directions and putting it into molds along with whatever filling I ...
4
votes
2answers
177 views

Why does chocolate tempering requires reaching temperatures where “bad” crystals can be formed

When tempering chocolates, we want that the chocolate will only contain beta crystals, for this, we melt the chocolate to a point where all crystals break, then cool it down to below the melting point ...
1
vote
0answers
89 views

Shelf life of a Chocolate Product (incl. butter) - “Chocolate Salami”

I have an old family recipe for something called a Chocolate Salami (don't worry, there isn't any meat) and I am wondering - if I vacuum seal it, will it be shelf stable? I know the stability of ...
0
votes
1answer
414 views

Microwaving M&Ms produces sparks

Last week I microwaved some peanut butter M&Ms for 40 seconds, which is something I've done hundreds of times before to melt the chocolate on the inside. However, when I did it this time, there ...
1
vote
2answers
344 views

Why are my cookies spreading too much? More flour?

My chocolate chip cookie recipe spreads too much, even after I refrigerate the dough overnight. I have looked into the different answers on this site, but nothing seems to be working consistently. I'm ...
5
votes
1answer
263 views

Air Gaps In Molds Creating White Patches On De-molded Chocolate

After melting the chocolate compound, I am pouring chocolate in the molds. After pouring the chocolate, I am tapping and vibrating the molds manually. This is getting rid of most of the small air ...
1
vote
1answer
123 views

can i use candiquik in baking recipes?

I was gifted a ton of candiquik, which I thought was baking chocolate. However, after looking over the package, I learned that it is a candy coating. I checked out the product FAQ and learned that I ...
1
vote
0answers
33 views

Uniform white chocolate panna cotta

Everytime I try to make white chocolate panna cotta, the chocolate rises to the top while setting. Once completely set, I end up with a layered panna cotta with the white chocolate top and the cream ...
0
votes
1answer
169 views

Is chocolate that was in contact with moldy vegetables safe to eat after washing?

If a small part of a piece chocolate was in contact with some moldy vegetables leaves for a day, will the chocolate be safe to eat after washing it with water? The chocolate bar itself didn't have any ...
3
votes
2answers
120 views

Brownie with chocolate mousse on top

I want to make a cake that involves a brownie layer with chocolate mousse on top. I just want to use my own trusted brownie and chocolate mousse recipes. I've looked it up and found a few similar ...
1
vote
1answer
157 views

What is the ideal temperature to cool the melted chocolate in a freezer?

I have temperated chocolate that is now in a liquid state. I have chocolate molds that I use and I fill up these molds with the chocolate. Now I need to set these chocolate-filled molds in a freezer ...
1
vote
1answer
167 views

Shea Butter (or Cocoa Butter Equivalent) tempering while making Chocolate

This is more of a theoretical question. But assuming I have the following ingredients Cocoa powder / Cocoa Mass (containing no cocoa butter or trace amounts of it) Sugar Shea Butter I've been ...
1
vote
4answers
217 views

Where can I find nut-free chocolate in the EU?

I'm looking to make homemade chocolate bars but I'm having a hard time finding any sort of chocolate (chips or otherwise) that are nut-free. Where can I look for these types of chocolate? Are there ...
0
votes
1answer
528 views

I refrigerated fresh baked chocolate chip cookies over night. Will they recover?

I refrigerated 6 dozen fresh baked chocolate chip cookies over night, then discovered that baked cookies should not be refrigerated. They are at room temp now, but my question is, will they recover?
3
votes
2answers
129 views

Puff pastry chocolate tart?

I've got some remaining puff pastry left over (1 sheet, store bought, frozen). I have seen recipes online for puff pastry chocolate tarts, like here https://www.allrecipes.com/recipe/76952/rich-...
5
votes
1answer
168 views

What are these chocolate meringues called?

I've picked these up at a swiss/ french patisserie and I'd love to try making them myself, but I can't find anything online similar to this. They are dry and crusty on the outside and have a soft ...
10
votes
6answers
5k views

Please suggest a substitute for espresso powder which is not made from coffee

I see Espresso Powder frequently in chocolate-based baking recipes. I've done some searching here (and elsewhere online) for potential substitutes, but have only been able to find other coffee-based ...
1
vote
1answer
304 views

Why did my hot chocolate stink?

So I ran across a recipe for “crock pot hot chocolate”. For those of you who are curious it is: 1.5 cups of heavy cream 1 can sweetened condensed milk 2 cups of vanilla chocolate chips 6 cups of ...
9
votes
3answers
5k views

How to prevent chocolate covered items from sticking to the cooling rack?

I made my first chocolate covered creams as a Christmas test run, but I put them to dry on a cake cooling rack. This morning the chocolate was so stuck that when I took them off the chocolate was ...
0
votes
1answer
249 views

Edwards Hersheys creme pie made in 2013 ok to eat? [duplicate]

I just happened to see it in the freezer and it looks really good hasn't been opened or thawed but everywhere I look I seem to get a different answer on weather it would be okay to eat or not. ...
0
votes
1answer
773 views

Chocolate cake vs Brownies

I have heard people saying that brownies are simply a smaller version of chocolate cakes, is that so? If not, then what could be the differences between brownie and chocolate cake?

1 2 3 4 5 9