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
1answer
15 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
vote
0answers
29 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 ...
3
votes
3answers
9k 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
votes
0answers
76 views

Turn semi sweet chocolate into milk chocolate

I've been checking the web on how to get milk chocolate from semi sweet and found that they add condensed milk and butter, 2 tbsp each. Would be great to know if there are other ways to make milk ...
0
votes
2answers
67 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 ?
2
votes
1answer
288 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 ...
11
votes
3answers
3k views

How can I eat or drink chocolate as Montezuma would have consumed it in pre-Columbian Mexico?

I know that pre-Columbian chocolate was less sweet and more bitter, but I can't find a recipe for it. That fact probably means that it doesn't taste great, but I'd like to try it anyway. The closest ...
3
votes
2answers
36k views

How long does hot chocolate stay good?

My resource for food shelf life is usually stilltasty.com . However, I can't find hot chocolate on the list. I'm talking about a small pot of hot chocolate - milk, cocoa, sugar, water. Is the ...
1
vote
0answers
23 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 ...
4
votes
3answers
11k views

Does the type of sugar make a difference when making chocolate?

I was checking some sites on how to make chocolate myself. I should start with mixing cocoa butter, cocoa powder and sugar (and milk powder if I would make milk chocolate). Most sites mention "sugar". ...
4
votes
1answer
249 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
votes
1answer
270 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 ...
2
votes
4answers
4k views

Why does my ganache keep breaking?

I'm making truffles, and my ganache keeps coming apart. The chocolate acts like it's overheating, but it's not. I've confirmed the temperature of the water in the double boiler several times, and the ...
6
votes
2answers
22k views

How to change a vanilla cake recipe to make a chocolate cake?

I've seen this question about how to alter a chocolate cake recipe to make a plain cake, my question is the other way around, how to alter a vanilla cake recipe to make a chocolate cake? I read in a ...
13
votes
7answers
104k 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 ...
0
votes
1answer
380 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 ...
15
votes
7answers
29k views

Can you make chocolate from coffee beans or coffee from cacao beans?

Coffee and cacao beans have some properties in common. I'm wondering can you make something akin to chocolate from a coffee bean or something like coffee from a cacao bean? "Brewed Chocolate" seems ...
1
vote
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
vote
2answers
173 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
vote
1answer
242 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
votes
2answers
574 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 ...
5
votes
3answers
283 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 ...
0
votes
1answer
150 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% ...
6
votes
3answers
19k views

Is there a way to add shine to a chocolate coating after it has hardened?

My recipe calls for melting chocolate chips and pouring the liquid chocolate over the cake for a coating. That works but, when it hardens, it returns to that dull gray/brown color of chocolate chips, ...
4
votes
5answers
10k views

Why is dark chocolate dark when pure cocoa is light brown?

Kind of a simplistic question, but my curiosity cannot be assuaged. When you look at pure cocoa powder, it has a light brown color, like a milk chocolate bar. And yet a dark chocolate bar, which is ...
1
vote
1answer
189 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 ...
3
votes
3answers
35k views

How long can you keep chocolate in the freezer?

We get lots of gifts of chocolate and due to health reasons, we can't finish all the chocolate. So we store it in the freezer. How long can or should you store chocolate in the freezer before it's ...
0
votes
0answers
48 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 ...
4
votes
2answers
152 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 ...
0
votes
3answers
188 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 ...
0
votes
2answers
224 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 ...
0
votes
1answer
117 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?
2
votes
1answer
165 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 ...
4
votes
1answer
136 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
176 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
vote
1answer
216 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 ...
0
votes
1answer
474 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 ...
5
votes
2answers
31k views

Test if whitish chocolate has bloom or is spoiled

My friend (who lives in a warm, humid climate) often has issues with chocolate, due to the formation of a light-colored coating on it. I believe it is just chocolate bloom, but she thinks it's mold ...
1
vote
1answer
84 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 ...
5
votes
1answer
174 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 ...
3
votes
1answer
143 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
votes
3answers
4k 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 ...
4
votes
4answers
30k views

Chocolate: difference between “Cocoa Mass” and “Cacao”?

There isn't much diary products in my country. So cheese, double/heavy cream, baking chocolate etc are hard to find. Some shops that specialize in baking sells this relatively expensive "72% cocoa ...
3
votes
6answers
14k views

Putting a solid chocolate bar inside cake dough: what's the outcome?

Let's say I'm making a plain vanilla cake in a rectangular shape. If I were to put a solid chocolate bar in the middle of the dough before baking it, what would the outcome be when the cake is removed ...
10
votes
1answer
142 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
704 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 ...
2
votes
1answer
43 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?
2
votes
2answers
417 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
vote
1answer
174 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
votes
0answers
48 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.

1
2 3 4 5
9