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.

Filter by
Sorted by
Tagged with
1
vote
0answers
82 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, ...
11
votes
6answers
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 ...
2
votes
5answers
16k 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
2answers
9k views

Why most chocolate bars have trans fat?

Most chocolate bars have trans fat, usually less than 1g per 100g of chocolate. Even dark chocolate and even expensive brands such as Lindt. Where is this trans fat coming from?
0
votes
1answer
165 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 ...
3
votes
1answer
196 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 ...
0
votes
3answers
88 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 ...
1
vote
3answers
7k views

Substitute for Nestle Semisweet Chocolate Chips in Australia?

I am living in Australia and having a hard time finding a good substitute for Nestle semisweet chocolate chips. What should I look for in a good quality semi-sweet chocolate chip in Australia and ...
17
votes
7answers
51k views

What to do with seized / split chocolate?

My kids love making brownies, but every now and then the water gets into the bowl while they are melting the chocolate. The chocolate then seizes or splits, and you have a sodden mess. Can this ...
0
votes
3answers
254 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 ...
0
votes
1answer
141 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 ...
2
votes
1answer
199 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 ...
1
vote
2answers
786 views

Is chocolate still "tempered" even after it has cooled since bringing it up to working temperature?

The usual process of tempering (dark) chocolate involves bringing it up to 45°, then down to 29° and back up to 31°. If I leave the tempered chocolate in a piping bag for a while and it cools down, ...
1
vote
1answer
3k views

How do I use Cacao Nibs in the chocolate making recipe

The chocolate making recipes usually say Cacao powder and Cacao butter. What if I have nibs? I can process/blitz them, but do I substitute the nibs for powder, butter or both? What is the ...
1
vote
1answer
2k 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 ...
6
votes
1answer
979 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 ...
1
vote
0answers
72 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 ...
4
votes
3answers
1k 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 ...
3
votes
1answer
146 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 ...
2
votes
1answer
64 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 ...
0
votes
0answers
24 views

Cocoa butter changed taste of chocolate help! [duplicate]

I have coloured my chocolate ganache with Squires cocoa butter colouring but it has altered the taste of the chocolate. How do I get back the taste of just white chocolate?
8
votes
1answer
282 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 ...
5
votes
6answers
4k views

How to make modeling chocolate shiny?

I have modeling chocolate panels I am using for a cake. They have a very soft shine from being smooth, but I was hoping to bring them to a higher shine. I had wanted to make them out of tempered ...
13
votes
7answers
121k views

Solutions for when heating chocolate and butter doesn't mix well

Yesterday I tried to make brownies that started out with me having to melt unsweetened chocolate with butter in a frying pan on the stove. This did not work well. The chocolate kindof mixed with the ...
1
vote
1answer
110 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 ...
5
votes
2answers
6k views

Can you temper store-bought chocolate?

Is it possible and necessary to temper store-bought quality chocolate like Lindt? Say, for example, you want to use it to make chocolate moulds - would it be possible to melt and temper the chocolate ...
1
vote
1answer
143 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 ...
1
vote
2answers
922 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 ...
2
votes
1answer
1k 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 ...
2
votes
0answers
60 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 ...
0
votes
1answer
282 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 ...
3
votes
1answer
145 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 ...
5
votes
1answer
269 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?
-1
votes
2answers
82 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?
4
votes
1answer
460 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 ...
0
votes
0answers
63 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 ...
15
votes
5answers
6k views

How to combine chocolate and garlic in the same dish?

I hosted a potluck dinner some years ago, and I set the theme as "chocolate or garlic" -- guests were to bring one or the other. One person was a wiseacre and bought chocolate covered garlic. (It was ...
1
vote
1answer
67 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 ...
1
vote
1answer
964 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 ...
13
votes
5answers
4k 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,...
1
vote
2answers
76 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 ...
1
vote
2answers
64 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 ...
2
votes
0answers
71 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 ...
3
votes
7answers
3k 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 ...
0
votes
0answers
47 views

White grains (of fat or egg whites?) on chocolate mousse

Every time I make chocolate mousse it gets delicious and essentially fine in every aspect. But there is one thing that annoys me: it is always full of slightly perceptible white grains/flakes of what ...
10
votes
8answers
44k views

How can I make my Hot chocolate thicker?

I've been trying to make a thicker hot chocolate and I'm not sure what to add without taking away from the flavor of the chocolate. Usually what I do is boil the milk, and then I add chocolate baking ...
3
votes
1answer
129 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 ...
9
votes
6answers
3k views

Chocolate mousse without eggs

I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd like to erase with an eggless mousse. I'...
3
votes
1answer
275 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 ...
2
votes
1answer
750 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 ...

1
2 3 4 5
10