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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1 answer
122 views

Lemon curd bonbons

When trying to cap my lemon curd bonbons the chocolate would not set up/seal?Any help is appreciated. Wondering if consistency of curd is not firm enough? Maybe the water portion in it from the fresh ...
5 votes
7 answers
1k 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 ...
2 votes
1 answer
3k views

Use by date on cacao butter

I have just used cacao butter 6 yrs out of date to make raw chocolate adding honey and raw cocoa powder. I didn't realise until after I had made the chocolate how out of date it was. Is it OK to eat? ...
2 votes
1 answer
754 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 ...
6 votes
4 answers
3k 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). ...
2 votes
0 answers
134 views

How can you Shine old Chocolate

I have little hollow balls of old chocolate that I want to fill with ganache and seal. I want to keep the shape, how I can shine these? I tried a heat gum and it looked fabulous till it dried and went ...
4 votes
1 answer
2k views

What caused smooth homemade nutella to become grainy in refrigerator?

I blended toasted hazelnuts in a vitamix until they were a butter, added melted chocolate, then added coconut oil to increase smoothness. Here are the amounts: 450 grams hazelnuts (unsalted, raw or ...
1 vote
2 answers
532 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 ...
4 votes
3 answers
273 views

Chocolate won't melt

I'm trying to melt some Belcolate Vietnam 45 milk chocolate, pictured below in order to make it easy I decided to just put some pieces in a small pot and put it in the oven at a low temperature (this ...
2 votes
3 answers
221 views

How do I make plain chocolate powder?

I'm working on a little project and need chocolate powder. Not the one you can drink, it should be real chocolate but grinded. I tried using a coffee grinder, it gets to warm and starts sticking ...
1 vote
3 answers
13k views

Rocky road seized up?

I tried to make rocky road and stuck exactly to the recipe which called for butter and syrup to be added to melted chocolate..but very single time I added the butter to the chocolate it just seized up?...
0 votes
1 answer
246 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 ...
0 votes
3 answers
166 views

Adult hot milk stirrers

I want to make some Hot milk stirrers but adding alcohol to it. What is the recommended liquor, and how would you do the measurements :D TIA
14 votes
2 answers
3k views

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 ...
0 votes
1 answer
180 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 ...
2 votes
3 answers
2k views

How to make creamy hot chocolate

I am trying to make thick hot chocolate. At first I used cocoa powder and cornstarch as the thickener, bringing the milk + cocoa powder + sugar mixture to a boil. It worked but it always tasted burnt (...
3 votes
5 answers
6k views

Problem with "No Bake Cookies"

We have made the standard type of these for years, using a recipe similar to this one 3-Minute No-Bake Cookies. A problem we have sometimes is that the sugar will not set (I think). The cookie should ...
5 votes
3 answers
18k 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 ...
1 vote
11 answers
192k views

What is the best and fastest way to liquify Nutella chocolate spread?

I usually put some amount in a cup and add a very small amount of water to start mixing. This is usually effective as long as the amount of water is very small compared to chocolate, in which the ...
2 votes
0 answers
148 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 ...
6 votes
3 answers
11k views

Can couverture chocolate be substituted with other ingredients?

I have a brownie recipe that calls for couverture chocolate to be used. Unfortunately it is getting difficult (and expensive) to obtain this chocolate. Is there a way to get the same effect using ...
0 votes
0 answers
24 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 ...
5 votes
3 answers
5k views

Edible lollipop sticks for a complicated birthday cake

I'm baking a cake for my sister. Though the cake will be simple. I decided to make chocolate cupcake lollipops. The cupcakes will read out her traits like nice, awesome etc. I need some advice on how ...
2 votes
1 answer
4k 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 ...
1 vote
4 answers
47k views

Making chocolate covered strawberries without parchment paper

What can I use to set the strawberries on to cool if I don't have parchment paper or a cooling rack?
0 votes
4 answers
369 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 ...
1 vote
1 answer
216 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 ...
2 votes
5 answers
21k views

Combining melted chocolate with eggs

I've come across a number of recipes (the most recent of which was this) which suggest various combinations of adding hot melted chocolate to a mixture that contains eggs. The problem that I have ...
3 votes
3 answers
11k views

Is it possible to subsititute nutella for peanut butter?

Beyond the obvious differences in flavor, do these two tend to be interchangable? The consistencies and composition seem close enough to me to make an acceptable substitute, but is it likely to give ...
1 vote
1 answer
11k views

What is the cocoa solids percentage of Hershey's semi-sweet chips?

What is the percentage of cocoa solids in Hershey's semi-sweet chocolate chips? Need to use it for a recipe that calls for 70-72% Cocoa solids.
5 votes
2 answers
5k views

Forgot to add sugar to cookies

When making chocolate chip cookies, I forgot to add white sugar while I was creaming the butter and brown sugar. I creamed the butter and brown sugar, had just cracked the egg into the mixture when I ...
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 ...
6 votes
9 answers
66k views

White chocolate ganache won't set

The other day I attempted to make a white chocolate ganache, and while the flavor is perfect, it utterly refused to set. Instead what I ended up with was a sticky, somewhat runny blob. It never hit ...
6 votes
8 answers
4k views

Are there any situations where untempered chocolate is better than tempered?

Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered ...
1 vote
3 answers
5k 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 ...
6 votes
3 answers
2k views

What is the proper ratio of heavy cream to chocolate for a thick ganache?

Most recipes on the internet call for a 1:1 ratio that I've seen but this ends up being rather watery. I want a thick chocolaty ganache. Is there anything special that needs to be done to achieve ...
5 votes
2 answers
667 views

How can I get unsweetened gluten-free chocolate brownies to hold together?

I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important. I tried a recipe from Dinah Alison's "Totally ...
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 ...
5 votes
1 answer
448 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 ...
2 votes
1 answer
98 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 ...
3 votes
4 answers
17k views

Melted chocolate + olive oil = lumpy mess

I melted chocolate to put on top of some caramel flapjacks. The chocolate wasn't very runny so I added a little bit of olive oil. However this made it grainy and lumpy as if I had added water. ...
1 vote
2 answers
927 views

Dairy free popping candy?

I am looking to recreate a dairy free popping candy chocolate I have no issues creating the chocolate but I'm sure popping candy contains milk... Is there such thing as a dairy free popping candy and ...
3 votes
2 answers
623 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: ...
1 vote
1 answer
2k 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 votes
3 answers
11k views

How do I make instant chocolate powder from a chocolate bar?

I like the flavour of a certain brand of chocolate, is there a method to turn a chocolate bar into instant chocolate powder so I can quickly create a hot chocolate from it? I am aware I can make a hot ...
2 votes
1 answer
384 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: ...
1 vote
0 answers
813 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 ...
3 votes
0 answers
128 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 ...
7 votes
5 answers
12k views

Callebaut callets vs. block?

So I know that one should never substitute chocolate chips for chocolate in a recipe, but I'm new to the game and don't really know what the deal with these callets is. Are they essentially the same ...
1 vote
3 answers
8k views

Air bubble on surface of chocolate

How can I get rid of the air bubbles in the melted chocolate after I have blended with a mixer? I knocked the tray on the table so hard and the air bubble began to surface but it doesn't pop out. Any ...

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