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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5k views

Why must I return the chilled chocolate cookie dough to room temperature before baking?

According to a chocolate chip cookie recipe, I chilled the cookie dough before baking but it was also written to turn the cookie dough to room temperature before baking. What is the purpose of doing ...
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1answer
2k views

Increase lifetime of homemade chocolates

I recently stated making my own chocolates. (No bars, but filled chocolates and pralines) I also make the filling myself. Now I have a question about the lifetime of this chocolates. On different ...
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3answers
336 views

Savoury equivalent of choco-cornflake cakes

I'm currently trying to work out a savoury equivalent to chocolate to allow the creation of a non-sweet version of chocolate cornflake cakes. Currently the best equivalent of chocolate (in terms of ...
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3answers
284 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 ...
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2answers
125 views

Homemade chocolate turns crumbly

I have been making Peanut Clusters a lot lately, and it seems that I just can't get them right. Once I add the butter, the chocolate turns brittle and crumbly before I can shape them on the wax paper. ...
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3answers
21k views

What is the difference between acetate sheets and baking paper when making chocolate deco?

I would like to make chocolate decorations with melted chocolate. After searching on the web, however, I am not quite sure I could find acetate sheets. But I can find baking paper. Would there be any ...
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2answers
4k views

Saving old chocolate

I found a bag of chocolate chips in the back of a cabinet that's well past the 'best use by' date and showing signs of bloom. From experience, I know that it won't melt right, and has a tendancy to ...
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1answer
29k views

What can replace coconut oil in a chocolate cookie coating?

For cookies I cover in chocolate I usually use add coconut oil to the liquefying chocolate to get a smooth mass. However, here it is really hard to get and even big supermarkets usually don't have it. ...
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1answer
1k views

Why would dipping a cold item in chocolate “help” with tempering?

I took a chocolate dipping class last week. The instructors gave us globs of chocolate to temper on a marble surface, and lots of ingredients to coat in the chocolate. Some ingredients (hard ...
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1answer
323 views

Can tempered chocolate be seeded with a different chocolate?

I have unsweetened chocolate, which is stored in seized form (soft, grainy). I use it for chocolate sauces. Is it possible to temper this chocolate by: Sweetening it with white or brown sugar? Then ...
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2answers
66k views

Milk vs. Dark vs. Semi-sweet vs. Bitter-sweet chocolate?

What's the difference between the following chocolates? Milk Dark Semi-sweet Bitter-sweet If a chocolate only lists the % cocoa solids used, can I figure out which of the above types it is?
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621 views

Flavourless Chocolate/Chocolate Alternative in Fudge

I've just recently gotten into making fudge and have found a recipe that works amazing for almost every flavour I want to make. I use Cocoa Powder or White Chocolate Squares depending on the desired ...
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1answer
4k 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 ...
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2answers
4k 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 ...
5
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1answer
294 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 ...
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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 ...
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5answers
3k 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 ...
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1answer
327 views

Bizarre: Chocolate tempering is good on the outside

I poured some undertempered chocolate into molds (as practice). Out of the molds, the exterior of the shells were glossy, clear, and hard as is well-tempered chocolate. The interior streaked terribly. ...
5
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1answer
835 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 ...
5
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1answer
973 views

What will happen if you bake seized chocolate into a batter?

Melted chocolate is known to seize badly if it comes into contact with small amounts of water. Ideally, when wetted more and mixed, it should get better again, although I think I remember cases where ...
5
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1answer
533 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 ...
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5answers
16k views

Amount of Chocolate-chips in a Chocolate-chip cookie? [closed]

I've been making chocalote chip cookies for a while and I just can't decide how many chocolate chips to put in each cookie. So maybe once and for all I can get a good answer to the question: What is ...
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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 ...
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2answers
2k views

Using dried cranberries instead of chocolate chips in cookies

Can I use dried cranberries instead of chocolate chips in my GF cookies? Will it work the same? If so, should I correct the sugar amount in the recipe? Thanks
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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 ...
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2answers
2k views

Why is cocoa powder sometimes used in chocolate cakes when chopped semisweet chocolate is already used?

I found a flourless chocolate cake recipe that I want to try, it uses semisweet chocolate which I thought would have enough cocoa solids already but it calls for cocoa powder, why is this?
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2answers
512 views

Is there such a thing as a tabletop conche?

Prompted by @JamesWilson's chocolate question, I am wondering if anyone makes a very small scale conche. I searched online but did not see anything obvious.
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3answers
12k views

Cocoa nibs used for cooking or baking?

From my understanding, a cocoa nib is unprocessed cocoa (correct me if i'm wrong please). Are cocoa nibs ever used for cooking or baking? My assumption is that they need to be processed in order to ...
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1answer
1k views

What caused my homemade “Nutella” to go bad?

I had a first try on a self-made recipe for a chocolate-hazelnut cream, in short Nutella. Question Even though I used ingredients that wouldn't have gone bad singularly, the cream as a whole had an ...
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1answer
127k views

What is the shelf life for chocolate chips?

Have some semi-sweet chocolate chips. They have been in a bag inside a plastic container in a cupboard for 2 years but expiration date on the bag says that's one year too much. What's the shelf life ...
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5answers
2k views

Chocolate-Flavored Cheese

Would it be feasible to make a chocolate-flavored cheese? The idea that originally occurred to me was the use of chocolate milk for this purpose, but I'm not sure that's the best solution. Does this ...
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2answers
9k views

How can I tell if my chocolate is tempered?

How can you tell if chocolate is already tempered? I have some bulk Bernard Callebaut milk chocolate chips.
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2answers
1k 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 ...
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1answer
4k views

Is there a substitute for chocolate graham crackers?

Where I live, we don't have any kind of Graham crackers. I've used other cookies before instead of the regular Graham crackers without a problem. I now came across a recipe that asks for chocolate ...
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4answers
28k views

How can I make fluffy chocolate mousse without gelatin?

I'm not a vegetarian but I don't want to use gelatin. I have seen various recipes for making mousse but they seem to be the gooey type. I'm looking for a recipe which will set so I can make a mousse ...
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1answer
4k views

Do all varieties of cocoa naturally taste bitter?

Very simple question. I bought some roasted cocoa seeds and tasted them, they have a slight "bitter" flavour and not "sweet" as I imagined when I was a kid. Now, chocolate is made by adding sugar to ...
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3answers
75k views

Does chocolate syrup need to be refrigerated?

Hershey's chocolate syrup recommends that you "refrigerate after opening", but unlike many other sauces with this recommendation (e.g. ketchup, mayonnaise, BBQ sauce etc.) chocolate syrup bottles are ...
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2answers
250 views

Where can I buy dark chocolate which was not produced in a factory that handles milk?

According to an FDA study most plain dark chocolate has milk in it. If it is produced in a factory which handles milk, it almost always has milk in it, even if it says its vegan and dairy free. Does ...
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2answers
14k views

Can I substitute almond milk for heavy cream in chocolate glaze?

When making chocolate glaze for éclairs or donuts, I want to use almond milk (well mainly because I don't normally have heavy cream readily available but I have almond milk) The almond milk I have is ...
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1answer
9k views

How do I infuse fruit flavor in ganache?

I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don't have zest or aren't commonly powdered, ...
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2answers
191 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 ...
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2answers
5k 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 ...
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2answers
8k views

How-to Cut Baking Chocolate bar clean for perfect squares

My recipe calls for 1/2 square of baking chocolate per cookie. But trying to cut thru the bar into the indicated squares just crumble and are not neat or exact. Is there a method of somehow either ...
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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". ...
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3answers
472 views

Are there any special techniques for tempering dark chocolates with different cacao percentages?

I want to use up some chocolate I have on hand, and don't have enough of either one for the recipe I plan to use for truffles, so I thought I'd try combining the 3 chocolates. One is 54%, one is 63%, ...
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2answers
8k 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 ...
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1answer
2k views

Can you use both melted and creamed butter for cookies?

I've been reading up on cookie science, and read that melted butter makes a denser cookie, and creamed room temp butter makes a cakey cookie. I'm looking to make a cookie thats mostly thin and very ...
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3answers
1k views

Prevent cocoa from settling

I want to make a lightly sweetened, very dark chocolate sauce. I've been trying to make this with water or milk and cocoa powder and a small amount of sugar. It has the taste I want, but the problem I'...
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1answer
345 views

how to coat truffles with chocolate

I need help please, I have just made my first batch of truffles. I decided to coat them in chocolate (untempered) but after I had dipped about 8 the chocolate started to go too hard. I tried to melt ...
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1answer
494 views

Are commercial chocolate almonds coated with something that prevents melting?

Why is it that a milk chocolate bar begins to melt in my hand sooner than a chocolate-covered almond? The surface of typical chocolate-covered almonds are also a lot smoother than regular chocolate ...

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