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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1answer
262 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
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1answer
592 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
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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
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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
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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
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1answer
562 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
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1answer
450 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
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2answers
2k 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
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1answer
192 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
132 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
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1answer
949 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
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1answer
402 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
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1answer
374 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
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1answer
584 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 ...
3
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1answer
96 views

Effect of liquified hazelnuts on chocolate tempering?

I would like to ask if roasted and liquified hazelnuts will negatively affect the tempering of milk chocolate? I have hazelnuts that I have roasted and liquifed by using a high-quality blender. ...
3
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1answer
224 views

how to make crystallized ginger powder

I make chocolate bonbons and in my new recipe I am trying to make a ginger ganache topped with dark chocolate. (This is the easy part). The hard part is when you think about a new shape for it. So ...
3
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1answer
3k views

Mixing cooking chocolate with normal chocolate

I have some cooking chocolate and I have some chocolate seashells. I've had the chocolate seashells for some time now and I want to use them because I don't want them to go to waste. So, I was ...
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2answers
2k views

Mole sauce without chocolate?

Would you recommend a way to make mole sauce without chocolate? If so how? I'm diabetic and don't want a lot of sugar in my sauce.
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4answers
2k views

Lighter chocolate cake

I am making a Guinness chocolate cake and I need the color of it to turn out lighter to match the colors for a wedding. I have already used non Dutch processed cocoa but the lightest it got was maybe ...
2
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2answers
25k views

What can be substituted for cocoa nibs?

I have read here that cocoa nibs can be used in place of chocolate chips, but what about the other way around? A recipe I want to try calls for cocoa nibs, but I am having a hard time finding them. ...
2
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2answers
183 views

Chocolate used for decoration

I melted once a chocolate bar and decorated with it my eclairs, while it was hot and melting, after putting them in the refregirator, they cooled fine, but they were a little bit sugary although the ...
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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 ...
2
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4answers
994 views

How can I enhance fudge's “fudginess” and flavour?

My fudge recipe uses peanut butter, brown and white sugar, corn syrup, cream, and chocolate. How can I can add a bit more "pizazz" to my fudge, taking the flavour from grandma's favourite fudge ...
2
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2answers
857 views

Chocolate covered cookies stuck to cooling rack

I have some glazed chocolate cookies that I accidentally put on a cooling rack to let the chocolate glaze cool off, but now the chocolate glaze is completely stuck to the cooling rack. Any ideas on ...
2
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1answer
5k views

Baking Dark Chocolate in Cookies Without Burning Them

I just tried this amazing chocolate chip cookie recipe. The recipe calls for adding hand-smashed dark chocolate chunks into the batter and mixing. It seems like the chocolate doesn't break much. I ...
2
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2answers
4k views

How to re-melt bitter chocolate?

I melted bitter chocolate (40%) via bain-marie to make chocolate-covered strawberries. As the melted chocolate dried out before I finished dipping all the strawberries, I tried to melt the rest again ...
2
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2answers
3k views

Is cocoa powder chocolate?

My daughter says cocoa is not chocolate. I've always believed that cocoa is chocolate, or part of chocolate, or whatever makes chocolate. I'm confused. So, if I make brownies with cocoa powder only, ...
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3answers
10k views

How to solidify melted chocolate?

I have a fair amount of 75% cocoa chocolate. I would like to melt this chocolate and mix it up with some spices, fruit, nuts, coffee of mine. I would then spread this chocolate into a thin board and ...
2
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2answers
558 views

Is there any reason to use fake white chocolate chips instead of the good stuff?

I'm making funny cookies for a friend. They're no-bake refrigerator cookies made with (get this) Capt Crunch cereal, peanut butter, nuts and the aforementioned "chocolate". The recipe specifically ...
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2answers
1k views

Thick Chocolate Sauce

Is it possible to do something with chocolate so that it does not get hard anymore so that its consistency gets something like the caramel in a mars/snickers bar? What precisley would I have to do to ...
2
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1answer
295 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
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1answer
389 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
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1answer
513 views

chocolate creme anglaise is runny

I want to make a creme anglaise au chocolat for tart filling. I used the recipe of my best pastry chef Pierre herme: 125g milk 125g cream 3 egg yolks 70g sugar 90g chocolate (70%) I first mixed ...
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2answers
1k views

Can a semisweet chocolate be substituted with a belgian chocolate?

Can I use belgian chocolate as a substitute for semisweet chocolate for baking brownies?
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2answers
3k views

White ganache from cocoa butter won't set

I want to create white truffles which doesn't taste like white chocolate (sugar and vanilla) but like dark chocolate. So I tried to create them from cocoa butter. I added 60 g of cocoa butter, 17g ...
2
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2answers
1k 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 (...
2
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2answers
2k views

Tempered chocolate spheres in advance?

I'm having a birthday party this weekend, and therefore I need to make some food for my guests. For dessert I want to make a chocolate sphere with some kind of stuff inside, and then pour it with ...
2
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2answers
202 views

Does tempered chocolate remain tempered and only needs liquefying?

I tempered a few bars of chocolate yesterday and it was a successful experience. Then I stored the remaining in the fridge. If I liquefy it, is it tempered chocolate and can be used as desired or ...
2
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1answer
73 views

Cacao percentages and aromas developed in chocolate from different origins

About chocolate: I tasted a 66% cocoa chocolate bar origin of Caribbean coast. And then, I tasted a 66% cocoa chocolate origin of Alpaco (Ecuador). The only thing I've noticed it, that the ...
2
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2answers
99 views

What makes molten chocolate so much more filling?

I love chocolate. (I'm sure I'm not the only one). Today I made some cookies, which I dipped in molten chocolate (basically dark chocolate + a bit of butter, molten au-bain-marie) and I had a bit left ...
2
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1answer
233 views

Substitution for hagelslag (chocolate sprinkles for bread)

I live in Spain but I am Dutch. Does anyone know a substitution for "hagelslag" (chocolate sprinkles to put on bread) for making boterhammen (open-faced sandwiches)?
2
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1answer
2k views

What should the results of my chocolate soufflé be like?

Should chocolate soufflés in their entirety have the same texture and solidity as its somewhat firm outer shell through out its body(excuse my redundancy)? I made soufflés for my girlfriend and I ...
2
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2answers
2k views

Shelf Stable “Ganache”

I'm baking something that I might end up sending on a very long trip. For this I would want to make ganache, but it may be in transit for as long as 10 days so I don't want to use cream. If I do ...
2
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1answer
2k views

What to use for chocolate flavouring?

I've been making chocolate sponge using some Swiss hot chocolate - because I happened to have that in the cupboard. But now I've run out. So I need to go out and buy something. So is drinking ...
2
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1answer
6k views

Is it possible to make homemade yogurt using chocolate milk?

Making yogurt from a small quantity of live culture yogurt can be gussied up using cinnamon by adding the spice to the milk prior to boiling it. Is it possible to make chocolate flavoured yogurt ...
2
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1answer
570 views

Tempering chocolate: ± 2 °C too much?

I am planning to buy a laser thermometer to measure the temperature of melted chocolate for tempering it. As I have found out, the thermometer I want to buy has a measuring tolerance of ± 2 °C. That ...
2
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1answer
1k views

Why do I need to melt butter with chocolate?

When I bake with chocolate, especially for cakes and brownies, the recipes always say to melt butter along with the chocolate. Why is this? Would melting them separately cause some sort of problem?
2
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2answers
752 views

How can I add an orange flavour without using orange?

My girlfriend has recently found out she has a number of allergies and her favourite thing to eat at Christmas time is a Terry's chocolate orange with popping candy... I would like to re create this ...
2
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3answers
1k views

Why did my chocolate tempering fail?

I just tried today to temper dark chocolate for the second time. I used about a pound of Toll House dark chocolate chips. If the quality of that chocolate is my problem, that would help me a lot. My ...
2
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1answer
63 views

Vibrancy of chocolate sauce

dessert chefs, I make chocolate sauce for my drinks. My recipe is, in order, 1x unsweetened bakers chocolate (whole bar, chopped), 3x water, heat, 2.5x brown sugar, dash of salt, vanilla, strain. ...

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