Questions tagged [cocoa]
Cocoa is the mixture of substances remaining after cocoa butter has been extracted from cacao beans. It may also be called cocoa powder, cocoa solids, or cacao.
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Would it be possible to brew cacao powder using a pour over method à la coffee grounds?
I see that one similar question has already been asked, but it was rather vague on specifics. Essentially, I wish to place a fine mesh strainer over a cup, pour around 1 tbsp of cacao powder (Navitas ...
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Cocoa vs cacao pâte vs 100% dark chocolate
Background
I've been reading Pierre Hermé's Macaron cookbook, and his recipe for bitter chocolate macarons calls for "cacao pâte (or dark chocolate 100% cocoa)". I (naiively) thought that ...
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Can I rescue unwhippable cocoa-meringue?
I had a bunch of egg whites leftover so I thought I'd make meringues. And for fun I thought I'd throw in some cocoa powder. This is a Swiss meringue recipe where I warmed the whites, cocoa, and sugar ...
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Mousse au Chocolat without cacao - resembling the taste of cacao / cocoa
How to make Mousse au Chocolat (normally consisting of eggs, cream, cacao powder, sugar, possibly some butter and vanilla) without any cacao or cocoa powder.
It should still taste like cacao and a ...
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How much sugar and/or milk do I need to turn 99% chocolate to 70% dark chocolate?
I ordered 70% dark chocolate from an online store but they sent me 99% chocolate. I've been trying to find measurements on the Internet on how to turn it into 70% dark chocolate, but most of the sites ...
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Why is my hot chocolate gritty?
I know this question has been asked before here and here, but none of the provided solutions have made any difference.
Every time I attempt to make hot chocolate, there's a grittiness to it, like ...
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Ruby chocolate explained
I have a problem understanding Ruby chocolate. It is still a mystery for me in many areas:
Why does Ruby chocolate have virtually no fiber in it? As I understand, it does contain some cocoa solids ...
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Solubility of chocolate in water and fat
do you have any idea about the solubility of chocolate? I experimented a bit and I can't make sense of what I've found. It isn't 1+1=2. It's rather like 1+1=8,3543 or so.
Here is what I found:
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Precise Digital Temperature Control? & ideas to correctly threshold melt & cool Cocoa Butter for stable Recrystallization at home?
Precise Digital Temperature Control? & ideas to correctly threshold melt & cool Cocoa Butter for stable Recrystallization at home?
Trying to look at Hot water dispensers, kettles/ flasks, ...
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Cocoa powder stays stuck at the bottom of the cup [duplicate]
I am trying to make a warm drink using cocoa without much additions.
Basically I boil water and the slowly add it to a cup with cocoa powder while I stir. I also add some cold milk.
When I stir with a ...
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How can I brew a stronger cocoa drink?
I read here and here that cocoa powder could be "brewed" like coffee for a cocoa-flavored coffee-like hot drink. Today I bought some cocoa powder and a reusable coffee filter cup, and I ...
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Achieving viscosity when making cocoa spread, without butter or coconut oil, with colza oil, without nuts
I've found several recipes to make cocoa spread (meaning without nuts of any kind), but none really satisfy what I'm looking for.
I've tested a combination of
chocolate, usually 50% cocoa
cocoa ...
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How can I make 'rich chocolate' flavor?
I am in the process of making a DIY Soylent meal replacement. I've tried Hershey's cocoa powder and it tastes awful.
Commercial manufacturers of flavored protein powders, shake powders, etc. make such ...
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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 ...
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Melted chocolate wafers
When I make crunchie bars my melted chocolate that covers them goes white if I put them in the fridge. Will cocoa butter chips help that issue. I'm not sure why the chocolate goes milky white on areas....
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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% ...
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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 ...
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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 ...
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Why do commercial chocolate/cocoa products often contain fat-reduced cocoa?
I've noticed that many 'chocolate' or 'cocoa' products, such as chocolate cake, chocolate milk and cocoa cereal contain fat-reduced cocoa powder rather than normal full-fat cocoa powder.
Often the ...
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Is "blooming" cocoa necessary in baked goods?
I've read that dissolving cocoa in hot liquids is supposed to make it release its flavors and make it taste more chocolate-y. This sounds useful for things like frostings or no-bake cookies, but does ...
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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 ...
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Shea Butter (or Cocoa Butter Equivalent) tempering while making Chocolate
This is more of a theoretical question. But assuming I have the following ingredients
Cocoa powder / Cocoa Mass (containing no cocoa butter or trace amounts of it)
Sugar
Shea Butter
I've been ...
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Can I buy cocoa butter squares for cooking?
In the 70's, I used to be able to buy cocoa butter squares - like unsweetened chocolate - made by Hershey's. They no longer make it. I made white chocolate fudge with it. Is there anything out ...
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Hot cocoa settling
My cocoa powder settles in the bottom of the mug when I make hot cocoa using half-and-half (the dairy product). Is there any technique to prevent this?
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Difference between cocoa and cacao
What is the difference between cocoa powder and cacao powder? Can they be used interchangeably (taste and function the same)?
I understand somewhat the processing difference. It's like cold vs hot ...
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Are all dark chocolates with the same amount of cocoa equal?
I've noticed 3 ingredients in all dark chocolates:
cocoa mass
cocoa butter
cocoa powder.
This made me wonder if someone could have different ratios of these ingredients (like more cocoa powder than ...
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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 ...
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White chili and chocolate
I always put chocolate or cocoa powder in my chili. Now I want to try making white chicken chili. Should I add white chocolate?
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Is it possible to make "coffee" with cacao? [closed]
I need to do a project for the uni, and my topic it's about cacao, and i need to create a new product with it, do you think it is possible or not?, please answer i need some help haha.
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How to adjust Baker's Percentage when Adding Ingredients
I have a recipe of Old Fashioned Donuts that I love... I would like to add some Cocoa Powder to the recipe, but I don't know how to do that and keep the percentages correct. Basically, I don't know if ...
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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 ...
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Where can I find black cocoa powder (a.k.a. black onyx cocoa powder) in the UK?
I live in the UK and want to buy some black cocoa powder, also known as black onyx cocoa powder. This is a type of cocoa powder that has been alkalized more than standard cocoa powder. As a result, it ...
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What can I do with solid cocoa?
Someone game me a lump of solid cocoa (from Samoa, if that matters).
What can I do with it that I cannot do with cocoa powder?
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What caused my meringue to fall after adding cocoa?
I made a very nice stiff batch of meringue for meringue cookies. I piped half of the batch on the cookie sheet and they looked wonderful (or at least they were nicely stiff, and I need to practice my ...
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Dissolving cocoa in liquid [duplicate]
It seems like cocoa powder is very tricky to dissolve in liquid without using a slurry. So how do store-bought cocoa mixes dissolve so easily?
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Cocoa butter sauce for beverages that doesn't resolidify
I'd like to make a cocoa butter sauce flavoring for beverages with the following properties:
Stays as close to pure cocoa butter as possible.
Doesn't re-solidify when drink is cold.
Prefer not to use ...
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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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Can I use unsweetened baking cocoa raw, or do products with it in it need to be cooked?
I'm asking because I found a recipe online for an ice cream that calls for baking coco, but doesn't call for cooking. I've used baking coco before to make hot chocolate, but it seems that it wouldn't ...
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Very Bitter Cocoa Powder Measurement
My father is a retired chef so he is kind of picky with the quality of his ingredients. In most cases it causes no problem, but there is a single exception. The cocoa powder he buys is extremely rich, ...
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What is the difference between more expensive cocoa powder and regular one?
After a lifetime of buying regular dutch process cocoa powder, I have purchased a more expensive Valrhona cocoa powder. It may be just me, but it seems like the more expensive one makes much better ...
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How can I prevent the cocoa in my hot chocolate from solidifying over time?
I make my own hot chocolate by making a slurry of cocoa powder and warm milk being sure that the chocolate is nicely melted and smooth. Then I add the rest of the milk and heat it the rest of the way....
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My cocoa powder won't mix with melted butter
I was trying to mix cocoa powder into melted butter but instead of mixing in it had a grainy texture and wouldn't dissolve. The butter was still hot and it was only melted not boiled.
I use Heintz ...
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My cocoa powder is not dark. Is it still dutch processed?
I bought whole foods "baking cocoa". On the back in the ingredients section it says "processes with alkali." Then, just above the bar code it says "dutch-processed cocoa". Also, it actually smells ...
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Is there a drink that's analogous to coffee but made with cocoa beans?
Is there a drink out there that is made identically to coffee except with cocoa beans?
I would be interested in finding either a drink with the exact roasting process or a drink brewed with ground ...
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In order to mix the cocoa powder in water/milk, is it a good idea to put the cocoa powder in the milk while heating it?
The answers here Dissolving cocoa powder in milk tell us to manually dissolve the Cocoa powder in the liquid.
Will it not be a good idea to put the Cocoa powder in the liquid while heating it so that ...
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What is milk product in cocoa butter?
What does "may contain milk" mean on the side of my cocoa butter container? Is it not pure cocoa butter?
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Why does Weikfeild cocoa powder does not taste bitter?
Ingredients of Weikfeild cocoa powder. https://sites.google.com/site/cocoaexposed/cocoa-confectionery/product-survey/weikfield--cocoa
It says it has 0 sugar. So, why does it not taste horribly bitter ...
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What is the difference between chocolate flavor cocoa powder and drinking chocolate?
Both contain low fat cocoa and chocolate flavor as ingredients.
What would be the real difference between them in terms of taste and usage?
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When should I add cocoa powder to instant coffee?
I prepare Turkish coffee using pre-roasted coffee powder.
What is a good time to add cocoa powder to it - before heating, after heating or during heating? Does it matter?
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I want to make a mug cake, can I use hot chocolate mix instead of cocoa?
Unfortunately, I do not have any cocoa powder left. If I use Cadbury's hot chocolate mix, would it give me the same effect?
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