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
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1answer
77 views

What is the difference between using nibs or liquor for making chocolate bars?

For making chocolate bars. Nibs or liquor, why use one over the other?
16
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9answers
6k views

Is it possible to effectively dissolve chocolate into coffee?

The combination of milk chocolate with coffee is very good. The classic strategy is to take a bite of chocolate, chew it for five seconds, and then sip some coffee. This strategy can be inconvenient ...
5
votes
1answer
783 views

How to make best milk chocolate at home?

I have eaten home-made chocolate before, and while it was pretty good, it could not compare with the expensive chocolate at the store. I would like to make the best milk chocolate I can at home. From ...
2
votes
1answer
110 views

Are chocolate brands taking countries temperatures into account?

Today is an unsually hot day where I live in France, we are reaching 40°C in some cities. As I grabbed a KitKat out of its bag, I noticed that it was completly melted. It's 35°C in my appartment. It ...
7
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5answers
4k views

How can I make 'rich chocolate' flavor?

I am in the process of making a DIY Soylent meal replacement. I've tried Hershey's cocoa powder and it tastes awful. Commercial manufacturers of flavored protein powders, shake powders, etc. make such ...
12
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4answers
3k views

How to replace large eggs for medium in a recipe?

The cookie recipe calls for 2 large eggs and I only have medium. Is there a way to make up for the egg loss or substitutions?
1
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2answers
85 views

What type of chocolate is used for molding?

I failed to melt chocolate bars in order to make chocolates in mold. I tried twice using water bath and microwave but it wasn't as runny as I had expected but much like paste. When I continued heating ...
1
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1answer
50 views

How do I make sugarfree chocolate mousse made with 100% cacao chocolate less stiff?

I recently made chocolate mousse with 50g of 100% chocolate, and 2 egg whites. No sugar, sweeteners, or cream added. This resulted in a very stiff and even slightly grainy (but that might just be ...
1
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0answers
37 views

Why is my home made chocolate oily? [duplicate]

I made chocolate using cacao butter, cacao powder, sugar (icing and granulated), and dried milk powder. In addition to being too sweet (panicked and added too much icing and granulated sugar), and ...
2
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1answer
310 views

Can I broil a box cake in the oven?

my oven has recently broken, it turns on but does not heat. On the other hand, my broiler works just fine and I've been able to cook peach cobbler and peach bread, though that calls for a different ...
0
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2answers
73 views

Can one keep chocolate uncovered in the freezer?

I bought a chocolate bar and only hate half of it. I want to store it in the freezer, but part of it will be uncovered. Is this a safe way to store it in the freezer ?
1
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0answers
25 views

Does different percentage chocolate set differently?

My glaze did not come out as expected. Will chocolate set differently if I start with, say 60% vs 70% chocolate? If so, is there a suggestion as to how to adjust the recipe so a lower or higher ...
2
votes
1answer
596 views

How to change a chocolate cake recipe to a vanilla cake

I have a recipe for a moist chocolate cake that requires 3 cups of all purpose flour and 1 1/2 cups of unsweetened cocoa powder. I would like to turn this moist chocolate cake into a white cake and ...
0
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1answer
886 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
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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
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2answers
271 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
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1answer
406 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
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2answers
773 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
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1answer
288 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
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3answers
290 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
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1answer
195 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
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0answers
49 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
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1answer
126 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
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3answers
199 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 ...
4
votes
1answer
256 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
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1answer
221 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
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2answers
268 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
152 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
189 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
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1answer
360 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
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1answer
99 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
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1answer
146 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
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3answers
5k 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 ...
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1answer
1k 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
143 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
45 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
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1answer
205 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
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0answers
52 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
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2answers
76 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
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1answer
309 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 ...
5
votes
1answer
343 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 ...
1
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2answers
232 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
195 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
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0answers
102 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
533 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
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2answers
611 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
312 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
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1answer
150 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 ...
0
votes
1answer
197 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
129 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 ...

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