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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4
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1answer
770 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 ...
4
votes
3answers
377 views

Colouring oil - chocolate look alike

Does anyone have experience with colouring vegetable/olive oil? My goal is to end up with a brown-chocolate colour so that the result would be a chocolate look-alike.
3
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5answers
733 views

How to make chocolate milk

I have tried making hot cocoa with melted chocolate. Here is how I did it: Heat up some milk in a mug until it is hot(ceramic tends to do better in microwaves than glass does because it doesn't ...
3
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6answers
2k 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 ...
3
votes
2answers
418 views

From elastic to fragile chocolate

I tried to make a homemade chocolate by mixing coco powder (5 teaspoon) milk powder (3/4 cup) butter (1/4 cup) sugar syrap (1/4 cup sugar) [to completely dissolve the sugar particles] the resulting ...
3
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2answers
23k 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 ...
3
votes
2answers
7k 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 ...
3
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2answers
23k views

Can I substitute cocoa for semisweet chocolate?

If I have a recipe that calls for semi-sweet chocolate (melted), what could I use along with unsweetened cocoa powder as a substitution? In other words, what quantities of sugar and cocoa powder would ...
3
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2answers
91 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
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1answer
461 views

Making dark chocolate at home

I want to make plain dark chocolate at home. The process is tricky in my experience, not simply mixing cocoa, cocoa butter, milk powder, sugar, etc. Can you share some practical tips for doing the ...
3
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2answers
1k views

Chocolate mint ganache - too runny

I am making moulded chocolates and I followed a recipe to make a mint ganache filling. I used 175g chocolate, 125ml cream, 10ml mint essence and 100g glucose. I melted the chocolate slowly and ...
3
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1answer
473 views

Belgian chocolate milk

I've tried a lovely chocolate milk (cold, not to be confused with hot chocolate) from Marks and Spencer (a supermarket in the UK) and I'm trying to emulate it's rich Belgian chocolate taste. My ...
3
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2answers
2k views

Add Cocoa Butter to Chocolate Chips to Temper?

Thanks to a well meaning neighbor, I am now the less than proud owner of 8lbs of Nestle Chocolate Chips. Not only do I not really love making cookies, Nestle Chocolate Chips came in dead last in a ...
3
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3answers
143 views

Storage of chocolates/candies in process (i.e. prior to cutting, dipping, etc)?

Especially around the holidays, it usually seems more efficient to build up a selection of projects in need of some finishing steps (usually chocolate dipping). What steps should one take to ensure ...
3
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3answers
21k views

How to get chocolate of chocolate covered strawberries shiny?

Yesterday, I made strawberries covered with chocolate. Both my strawberries and milk chocolate were at room temperature. I heated the chocolate in the microwave together with a drop of peanut oil, ...
3
votes
2answers
110 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 ...
3
votes
1answer
296 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 ...
3
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6answers
11k 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 ...
3
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2answers
7k views

How long can melted chocolate last?

I would like to know how long melted chocolate can last in a freezer? My wedding is in 4.5 months and would like to start now to melt chocolate for the party favours
3
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2answers
32k 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 ...
3
votes
1answer
529 views

Flourless Chocolate Torte

I have just started my journey of testing and experimenting with a recipe for a Flourless Chocolate Torte. I really want to surprise my wife with a version of this classic that is like the one that ...
3
votes
2answers
3k views

What is the safest way to acquire non-alkalized cocoa powder?

I am looking for a non-alkalized, full-fat cocoa powder to use in recipes. By non-alkalized, I mean cocoa which has not undergone the Dutch process. The problem in detail: Gourmet grocery stores sell ...
3
votes
1answer
497 views

What is the name of this Turkish chocolate?

They are from Turkey but have no idea what they are traditionally called. Although the box is generic, the contents are from a Turkish confectionery. The brown and white ones are almonds covered in ...
3
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1answer
319 views

Same recipe but sometimes white chocolate cookies come out strange

I always use the same recipe (weight everything including eggs) but occasionally the white chocolate cookies come out funny. When baking in the oven I can see them making bubbles constantly, they ...
3
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2answers
8k views

Storing chocolate at home in the summer

In the summer while I'm at work I'd like to set the temperature of my small apartment higher--roughly 83 degrees as per US department of energy recommendations. I'm planning on keeping it between 76-...
3
votes
1answer
4k views

Chocolate mousse - methods to have firm foamy mousse using white egg and cream

I am working on a multilayer chocolate mousse but is kind of hard for me as some recipe suggested me that I should use the white part of the egg and others suggest me to use double cream. I would ...
3
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2answers
2k views

Food safe airbrushing

I've been hand painting colored cocoa butter into chocolates molds for a while now, but I'd like to try airbrushing the molds instead, since I've seen some impressive results. I can't figure out a ...
3
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4answers
11k 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. ...
3
votes
1answer
886 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 ...
3
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2answers
6k 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?
3
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1answer
2k views

Can brownie dough sit?

I've been making brownies lately, and my last brownie turned out like dwarf bread. As the recipe and the oven/time haven't changed, my guess is that the preparation went wrong. I mixed all the ...
3
votes
1answer
3k views

No-melt chocolate coating on ice cream bars

I just discovered the fascinating world of tempering chocolate. I've read about it before, but I never tried it until recently. So, being the adventurous fellow that I am, I tried making my own ...
3
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2answers
4k views

Separated, grainy ganache (Dark and Stormies from Grewelings's book)

I tried making "Dark and Stormies" out of Greweling's book (Chocolate and Confections). The center is a white chocolate ganache infused with vanilla and ginger and with rum. Both times I tried it, the ...
3
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2answers
156 views

Making brigadeiros in Portugal similar to the ones in Brazil

There is a famous Brazilian sweet called brigadeiro (I've seen a few questions related to it around here) that is basically made of condensed milk, cocoa or powdered chocolate, and butter. I've been ...
3
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3answers
550 views

Sugar Free Chocolate Cake Too Dense

Yes, I know it's almost impossible to get a good sugar-free chocolate cake, but I won't give up trying,as my husband is a diabetic, and I want to make something nice for his birthday. This recipe is ...
3
votes
1answer
115 views

What non-dairy filler to use in white chocolate style coatings?

Recipes for white chocolate style cake (or ice cream/truffle/...) coatings (the snappy kind, not soft frostings) tend to rely on cocoa butter, shortening, sugar... and milk powder as a filler. Soymilk ...
3
votes
1answer
154 views

Chocolate Twang Aftertaste

I was sampling several brands of dark chocolate bars. Here are two of them. Lindt 90% Supreme Dark Ghirardelli 86% Intense Dark This bar of Ghirardelli chocolate (as well as other Ghirardelli ...
3
votes
1answer
469 views

Will chocolate eggs inside a cupcake melt when baked in the oven?

Easter is coming and I was interested in baking some cupcakes with a solid/praline-filled chocolate surprise inside. Please refer to the image below. Little side note: I will put smaller chocolate ...
3
votes
1answer
3k views

Removing metal disc ring from chocolate mousse: which method should I use?

I just managed to do a chocolate mousse with 5 layers (sponge, chocolate thin layer, nougat mousse, dark chocolate mousse, ganache). I added some "Agar Agar" to make it more firm and put them in the ...
3
votes
1answer
2k views

Bake brownies by 2 different ways, what changes?

I tried to learn how to make brownies, searching this out i found out 2 ways: 1) Add the sugar and the eggs together and use a hand mixer to beat them until cream. Then add the mixture in the melted ...
3
votes
1answer
1k views

What happened to my melted couverture?

I wanted to make mint-chocolate-covered candy. I never worked with couverture, but yesterday it was all I had. I melted the chocolate, cooled it, reheated a bit (tempered), added peppermint extract (...
3
votes
1answer
539 views

Is it possible to freeze chocolate covered ants?

I have a recipe for chocolate covered ants and wanted to make it a few weeks ahead of time before a party - if I freeze them will they still be good in about two weeks?
3
votes
1answer
305 views

Making a dark, suspended chocolate sauce

I melted some dark chocolate at a low temperature and added whipping cream to keep it liquid at room temperature. I added more whipping cream after the mixture was at room temperature, but it ...
3
votes
2answers
1k views

How do I get my cheesecake bottom not to crumble?

I made a triple chocolate cheesecake. The bottom is just crushed Oreos (no filling) and melted butter which is baked to make the crust. But once I was done making the cheesecake and tried to serve ...
3
votes
1answer
158 views

How do you make a chocolate chip cookie where the chips remain gooey after baked and cooled?

Just had a chocolate chip cookie at local bakery. Cookie was crunchy with gooey chocolate chips inside, like right out of oven gooey, but cookie was cooled. Any ideas?
3
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2answers
125 views

What kind of chocolate should I use to coat homemade turtles?

I am making chocolate treats with mini Presley's caramel and chocolate. Can I use a regular Hershey's bar or use baking chocolate or can I mix them to make a harder coating or will the regular harden?
3
votes
1answer
825 views

How to preserve homemade chocolates?

I make my own homemade chocolates, fillings are also prepared by me. The question is how to preserve the chocolates for a long period of time? As in keeping it in a refrigerator is it the right way ...
3
votes
1answer
379 views

Using Milk Chocolate instead of unsweetened chocolate in a pie

I would like to make a chocolate silk pie for Christmas. I have a LOT of unused Milk Chocolate left over from a wedding and so that's why I am using the milk chocolate. Most of the recipes that I've ...
3
votes
1answer
353 views

Preventing chocolate from burning, when its used as the crust of a New York style cheesecake

I am using this flour-less chocolate cake recipe as the crust of a New York style cheesecake. Cake recipe The full recipe is in the youtube description, if you didn't feel like watching it, and the ...
3
votes
1answer
489 views

Chocolate coating for truffles shrinks as it sets - What to do?

I've been making chocolate truffles recently, and I'm pretty pleased with the result, with one exception. I make a ganache (different mixtures of cream, butter, chocolate and flavourings) and form ...