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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.

3
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2answers
67 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
42 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 ...
0
votes
1answer
63 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
168 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
106 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
56 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-...
3
votes
0answers
78 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 ...
9
votes
6answers
1k 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
147 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
2k 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
60 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
111 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
vote
1answer
117 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
votes
1answer
139 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 ...
2
votes
2answers
156 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 ...
4
votes
1answer
272 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
votes
1answer
63 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. ...
2
votes
1answer
75 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 ...
1
vote
1answer
127 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 ...
1
vote
1answer
57 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 ...
3
votes
0answers
49 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
votes
2answers
324 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, ...
0
votes
2answers
216 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
votes
1answer
63 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
votes
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
votes
1answer
305 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
votes
2answers
272 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 ...
1
vote
0answers
128 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
votes
1answer
125 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?
1
vote
1answer
59 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
vote
1answer
379 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
votes
1answer
483 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 ...
0
votes
0answers
47 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
votes
1answer
300 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 ...
1
vote
2answers
216 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
votes
1answer
160 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 ...
0
votes
0answers
30 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 ...
0
votes
0answers
74 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 ...
0
votes
1answer
123 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
votes
0answers
620 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
votes
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
vote
1answer
106 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 ...
1
vote
2answers
84 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
votes
0answers
23 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
votes
2answers
923 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
votes
1answer
248 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
52 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
votes
2answers
102 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
votes
1answer
79 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
votes
3answers
4k 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 ...