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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14 votes
2 answers
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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 ...
Mark's user avatar
  • 244
0 votes
1 answer
57 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
115 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
2k 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
  • 1,271
2 votes
0 answers
105 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 ...
YohaiM's user avatar
  • 121
0 votes
0 answers
23 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
163 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
0 votes
0 answers
45 views

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 ...
CARA's user avatar
  • 1
12 votes
4 answers
4k 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
390 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
523 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
91 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
  • 5,627
3 votes
2 answers
489 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
379 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
  • 1,119
1 vote
0 answers
345 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
119 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
107 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
270 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
367 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
  • 1,119
2 votes
1 answer
433 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
509 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
  • 193
1 vote
0 answers
306 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
  • 136k
3 votes
1 answer
196 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
418 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
260 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
470 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
266 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
188 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
174 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
317 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
683 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
317 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
2k 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
  • 43.7k
0 votes
0 answers
70 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
175 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
  • 204
1 vote
1 answer
3k 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
  • 943
1 vote
2 answers
101 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
90 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
10k 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
229 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
361 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
3 votes
1 answer
546 views

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 ...
Fimpellizzeri's user avatar
0 votes
1 answer
169 views

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 ...
asi's user avatar
  • 107
6 votes
1 answer
445 views

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. ...
Thomas Stokes's user avatar
1 vote
1 answer
411 views

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?
Riccardo's user avatar
  • 165
12 votes
1 answer
3k views

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 ...
Fattie's user avatar
  • 139
1 vote
1 answer
499 views

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-...
Xavier Sythe's user avatar

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