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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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1answer
87 views

How to thicken a hot chocolate microwave recipe

I'm trying to perfect the low calorie hot chocolate that is thick as to the point of being almost pudding like or spoonable and easy to make in a microwave. I'd like to base it on almond milk, cocoa, ...
3
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1answer
110 views

Why does chocolate go grainy when I melt it?

I was melting chocolate and it turned into a thick, grainy mess. What happened and what can I do about it? I followed this common method to melt chocolate: I used a double boiler i.e. I put a heat ...
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1answer
108 views

Technical reasons against chocolate-coated shortbread

It is possible to find chocolate-coated shortbread (as in, the Scottish biscuit made of flour, sugar and butter, coated with chocolate) as a product in the UK, but it's very rare. Chocolate-coated ...
2
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1answer
118 views

Chocolate cake recipe requires both baking powder and baking soda?

Here is the recipe I am using. For batter: 2 cups Sugar Flour 1 3/4 cups Cocoa 3/4 cup Baking Soda 1 1/2 tsp Baking Powder 1 1/2 tsp Salt 1 tsp 2 eggs Milk 1 cup Oil 1/2 cup Vanilla Extract 2 tsp ...
2
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1answer
59 views

Fat content in chocolate chips

Recently I got a bag of dark chocolate chips, 12oz (340g) for $3.95. (15g per serving) It's total fat content is 4g, 2g of which being saturated. The bag does not state the cocoa content percentage. ...
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1answer
62 views

What happens when chocolate is overheated further than 50C/120F?

I've been googling about this for a while, and it seems to be a common practice to avoid overheating chocolate in the context of tempering. Here's an example source mentioning the fate of overheated ...
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1answer
123 views

Are all dark chocolates with the same amount of cocoa equal?

I've noticed 3 ingredients in all dark chocolates: cocoa mass cocoa butter cocoa powder. This made me wonder if someone could have different ratios of these ingredients (like more cocoa powder than ...
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1answer
54 views

Which type of chocolate to use for covering a coconut ball

I wanted to try a chocolate ball which is made of: condensed milk a little almond powder raisins I mix these ingredients into a soft ball and then I want to cover the bar with chocolate that can ...
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0answers
41 views

Tempered chocolate thickens

I have now twice experienced that when I'm tempering dark chocolate is becomes incredibly thick - almost solid- in the cooling phase When it happens I will accidentally heat it up to much as to get it ...
2
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2answers
195 views

Is cocoa powder chocolate?

My daughter says cocoa is not chocolate. I've always believed that cocoa is chocolate, or part of chocolate, or whatever makes chocolate. I'm confused. So, if I make brownies with cocoa powder only, ...
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0answers
61 views

Why doesn't the chocolate in a cake or brownie burn?

I'm told that cocoa burns at 120F. But a chocolate brownie is cookie at well excess of that. So why doesn't the cocoa in a brownie burn while its being cooked.
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2answers
126 views

How to harden a chocolate made from Regular (unsalted) butter?

I am trying to make chocolate in following steps- Take cocoa powder (unsweetened) and powdered sugar. Grind them. Add Regular (unsalted) melted butter, mix them for long. And pour them in moulds. ...
2
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1answer
58 views

Cacao percentages and aromas developed in chocolate from different origins

About chocolate: I tasted a 66% cocoa chocolate bar origin of Caribbean coast. And then, I tasted a 66% cocoa chocolate origin of Alpaco (Ecuador). The only thing I've noticed it, that the ...
7
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5answers
3k views

White chili and chocolate

I always put chocolate or cocoa powder in my chili. Now I want to try making white chicken chili. Should I add white chocolate?
2
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1answer
203 views

unable to bake runny batter recipes

I made a chocolate cake and recipe calls for buttermilk and oil which makes the batter liquidy,but when I bake it, they turn out rubbery or they become very dense and when I press it feels like soft ...
4
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2answers
176 views

Tempering untempered chocolate

I would like to know how to temper chocolate without seeding it with already tempered chocolate. Possibly this comes from a misunderstanding for the reason for tempering: My understanding is that ...
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0answers
121 views

Why isn't there more dark milk chocolate or “light” dark chocolate?

My understanding is that the difference between dark chocolate and milk chocolate is that milk chocolate has milk solids and more sugar. Why don't we often see chocolate with say 70% cocoa solids, 10%...
2
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1answer
119 views

Can I make milk hot chocolate out of dark chocolate and sugar?

Would it taste the same if I made a hot chocolate out of couverture milk chocolate + milk and a hot chocolate made out of couverture dark chocolate + more milk + more sugar?
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1answer
56 views

What's the recommended temperature for chocolate to set?

I have been making various kinds of chocolate bonbons for about 8 months with great success. (Once I had mastered tempering, that is.) I had read somewhere (but I can't remember the source) that ...
1
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1answer
373 views

Why is chocolate generally sweet?

Apparently there is very little sugar in a cocoa pod so sugar is generally added in the chocolate production process. My question is why has it become the complete standard to have sweet or semi ...
3
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1answer
241 views

What can I use instead of powdered milk to turn dark chocolate into milk chocolate?

I am a chocolate lover and recently figured out I have to completely remove milk from my diet (due to problems with casein). I figured I can make my own milkless milk chocolate from dark chocolate by ...
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0answers
41 views

Can (Solid) Cocoa Mass Be Called Tempered? Will It Harden?

Due to some geographical constraints, I need to use raw cocoa mass (solid) to create a true sugar-free coating for my bars. That means - I DO NOT have access to sugar-free tempered chocolate (and ...
5
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1answer
236 views

Chocolate loses its flavor and texture

I regularly buy Ghirardelli double chocolate chips. Most of the time they have a complex and delicious flavor. But sometimes the texture is harder and they have lost the complex/delicious flavor. I ...
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2answers
166 views

breaking off chocolate from a block of chocolate

We buy a block of callebaut chocolate that is five Kg. We are not commercial. I'm looking for a easier way to break off the amount we need it's a block around 40 cm X 20 cm, thick around 5cm. There ...
2
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1answer
129 views

Success tempering chocolate with Kitchen-Aid heated mixing bowl?

So, I was given a Kitchen-Aid heated mixing bowl for Christmas, and following the instructions I have attempted to temper chocolate a few times without any success whatsoever. It takes a very long ...
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0answers
25 views

Do I need to re-temper excess chocolate?

I'm fairly new to chocolates and have a question about tempering. I've only made dipped chocolates before so this exact issue wasn't an problem. Now I want to make some molded chocolate-dipped ...
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0answers
58 views

Will a chocolate ganache change texture if we reduce or increase butter quantity?

I am making a passion fruit chocolate ganache that I've tasted in Paris. I have a Pierre Herme recipe with ingredients: 250g of passion fruit juice 550g of 40% cacao milk chocolate 100g of butter ...
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1answer
110 views

Gritty White Chocolate

I'm making white chocolate following this recipe and it had a couple issues: The sugar didn't fully dissolve, so some of it tasted overly sweet at the bottom of the mold, rest was basically cocoa ...
0
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0answers
479 views

My Nutella has crunchy bits in it

So I've been eating Nutella sandwiches lately and I've been finding these crunchy bits. Call me crazy but I don't like crunchy stuff!! Anyways can somebody please tell me what those crunchy bits are?...
5
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2answers
2k views

Can I substitute chocolate chips for cacao nibs in a cookie recipe?

I found a recipe for Chocolate Brownie Cookies and am wondering whether I can substitute semi-sweet chocolate chips for the 3 TB cacao nibs? I'm going to be serving this at a party so I don't want a ...
1
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1answer
99 views

Chocolate layer cake tears easily

I really like the chocolate cake recipe that appears on Hershey cocoa boxes. It's very rich and moist. It uses oil and boiled water to give you an idea of the type of recipe. I always make it in a ...
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2answers
80 views

What makes molten chocolate so much more filling?

I love chocolate. (I'm sure I'm not the only one). Today I made some cookies, which I dipped in molten chocolate (basically dark chocolate + a bit of butter, molten au-bain-marie) and I had a bit left ...
0
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0answers
22 views

How to correctly make chocolate bars? [duplicate]

I was hoping someone would be able to help please? My brother has started making chocolate bars, we are using cargill 30% cocoa chocolate- we fill the prefamac chocolate machine with approx 7kg and ...
0
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2answers
688 views

Salmonella in eggs that been used in mousses and other desserts in their raw state

The following text is from the FDA site: What is Salmonella? Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with ...
4
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1answer
238 views

How to correctly make chocolate bars?

I was hoping someone would be able to help please? My brother has started making chocolate bars, we are using cargill 30% cocoa chocolate- we fill the prefamac chocolate machine with approx 7kg and ...
0
votes
0answers
46 views

How can I keep chocolate ganache from hardening in the freezer? [duplicate]

I want to make a chocolate sauce or ganache as an ice cream mix-in but I want to keep it soft and runny, even after freezing. I know I can add more sugar to decrease the freezing point, and I've read ...
0
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2answers
97 views

How to prevent homemade butter from melting/separating under hot conditions

Please, I'm making homemade butter that will be kept and served at an outdoor event. What process/additive/ingredient can I add to preparation that will prevent the butter from separating or melting ...
0
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1answer
76 views

Is cooking dark chocolate and simple dark chocolate same?

In the supermarket I saw a packet of cooking dark chocolate and a packet of dark chocolate slab. I want to ask are they same ? Is there any difference between ccoking dark chocolate and simple dark ...
13
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3answers
3k views

Mixing 60% and 81% dark chocolate to get 70%

I need 70% dark chocolate for a cake recipe (actually 72%, but the recipe notes that slightly lower content will be fine), also, according to the recipe, high-quality chocolate is not a must. In my ...
2
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2answers
2k views

Sugar won't dissolve in cacao butter

In an attempt to make (vegan) white chocolate I noticed that the sugar doesn't dissolve in the melted cacao butter. For reference, this is the recipe I'm using: Organic Authority's "Four Ingredient ...
0
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1answer
126 views

Chocolate covered cookies stuck to cooling rack

I have some glazed chocolate cookies that I accidentally put on a cooling rack to let the chocolate glaze cool off, but now the chocolate glaze is completely stuck to the cooling rack. Any ideas on ...
4
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2answers
126 views

Making brigadeiros in Portugal similar to the ones in Brazil

There is a famous Brazilian sweet called brigadeiro (I've seen a few questions related to it around here) that is basically made of condensed milk, cocoa or powdered chocolate, and butter. I've been ...
0
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1answer
159 views

Make existing cheesecake recipe chocolate?

I have a cheesecake recipe that I have used many times, and absolutely love. I also love chocolate. So I was thinking, why not combine the two? There are plenty of recipes out there for chocolate ...
4
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3answers
262 views

How can I cause (yes, cause, not prevent) bloom in chocolate?

I've had a few Hershey chocolate bars in the past that had a white surface coating. After a bit of searching, I found this is called bloom. I'm not sure if this is sugar bloom or fat bloom, but it was ...
0
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1answer
437 views

How best to melt and reform chocolate

I'm planning on making a custom box of chocolates using a home-made silicone food/ice-cube tray. I think I'll need to get the chocolate pretty hot and runny so that it will pick up the details in the ...
0
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1answer
103 views

Tempered chocolate melting easily

I tempered 70% bitter chocolate (Lubeca brand) following the instructions on the Anova site using sous vide: first to 115 degrees, then 81 and lastly 90 degrees (all Fahrenheit). The resulting ...
2
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3answers
2k views

How to solidify melted chocolate?

I have a fair amount of 75% cocoa chocolate. I would like to melt this chocolate and mix it up with some spices, fruit, nuts, coffee of mine. I would then spread this chocolate into a thin board and ...
3
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2answers
1k views

What is the safest way to acquire non-alkalized cocoa powder?

I am looking for a non-alkalized, full-fat cocoa powder to use in recipes. By non-alkalized, I mean cocoa which has not undergone the Dutch process. The problem in detail: Gourmet grocery stores sell ...
4
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1answer
528 views

Can you use both melted and creamed butter for cookies?

I've been reading up on cookie science, and read that melted butter makes a denser cookie, and creamed room temp butter makes a cakey cookie. I'm looking to make a cookie thats mostly thin and very ...
2
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2answers
1k views

Mole sauce without chocolate?

Would you recommend a way to make mole sauce without chocolate? If so how? I'm diabetic and don't want a lot of sugar in my sauce.