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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1 answer
1k views

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 ...
3 votes
1 answer
703 views

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 ...
14 votes
2 answers
3k views

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 ...
2 votes
1 answer
307 views

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 ...
1 vote
0 answers
139 views

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 ...
12 votes
4 answers
5k views

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 ...
1 vote
3 answers
1k views

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?
5 votes
1 answer
466 views

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 ...
3 votes
2 answers
684 views

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: ...
0 votes
0 answers
48 views

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, ...
1 vote
2 answers
744 views

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 ...
1 vote
2 answers
884 views

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 ...
0 votes
1 answer
112 views

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 ...
7 votes
5 answers
5k views

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 ...
3 votes
2 answers
6k 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 ...
1 vote
2 answers
61 views

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....
0 votes
1 answer
3k 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% ...
1 vote
1 answer
4k 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 ...
0 votes
0 answers
66 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 ...
7 votes
5 answers
22k views

Using carob as a substitute for cocoa

I've found a source of powdered carob. I've read that it is a substitute for cocoa, and I was wondering how this works out practically. Is it a one-to-one substitution, or should I only use it in ...
5 votes
1 answer
1k views

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 ...
4 votes
4 answers
32k 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 ...
4 votes
1 answer
2k views

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 ...
1 vote
1 answer
719 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 ...
5 votes
1 answer
24k views

How to best store cocoa powder?

Say I buy a bag of Callebaut Cocoa Powder (like this one). What's the best way to store the powder once I begin using it? Figure that I'll use no more than 1/3 to 1/2 a cup of cocoa powder a week. ...
20 votes
5 answers
44k views

How can I identify dutch process cocoa?

I have a hard time finding "dutch process cocoa" in the store sometimes. What other names might dutch process cocoa be known as? Is there something else in the ingredients that might identify ...
1 vote
1 answer
449 views

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 ...
0 votes
1 answer
1k views

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, ...
5 votes
1 answer
132 views

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 ...
5 votes
2 answers
687 views

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 ...
1 vote
1 answer
221 views

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 ...
2 votes
1 answer
83 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 ...
7 votes
5 answers
4k views

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?
3 votes
6 answers
25k views

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 ...
6 votes
2 answers
23k views

Difference between instant cocoa and drinking chocolate

There's a question with answers detailing the difference between pure cocoa powder and chocolate; it boils down to the 'raw' cocoa powder being a very ungrateful, bitter substance difficult to use ...
-4 votes
1 answer
345 views

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.
0 votes
2 answers
824 views

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 ...
2 votes
3 answers
6k views

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 ...
3 votes
2 answers
7k 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 ...
6 votes
4 answers
73k views

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?
6 votes
1 answer
1k views

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 ...
5 votes
1 answer
355 views

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?
42 votes
2 answers
9k views

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 ...
3 votes
1 answer
3k views

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?
0 votes
1 answer
194 views

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 ...
4 votes
3 answers
2k 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'...
8 votes
3 answers
9k views

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?
7 votes
2 answers
28k views

How does one use cocoa butter in cooking?

I'm experimenting with different vegan solid fats for baked goods, like pancakes. This fat isn't only solid at room temperature, it's hard as a rock even on a warm summer day. For baked goods, do I ...
3 votes
2 answers
26k 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 ...
1 vote
2 answers
1k views

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 ...