Questions tagged [hot-chocolate]
The hot-chocolate tag has no usage guidance.
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Why do some powders clump in hot water?
Why do some powders like flour or matcha green tea causes lumps in hot water while other powders like sugar or cocoa or wheat grass (triticum aestivum) readily dissolve? Wheat grass powder is green ...
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What size were Baker's Chocolate bars when they were first introduced?
I have a recipe from my grandmother that calls for a bar of Baker's Chocolate.
What size (weight) were these bars made by Baker's Chocolates when they were first introduced?
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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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Does brewing hot chocolate for longer hours make a difference?
I've been to some stores that offer hot chocolate that has been "brewed for 2 hours". I've also come across the following recipe that instructs to let the mixture sit for 12 hours. What does this ...
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How to make Instant Hot Chocolate Taste Less Watery
How can I make hot chocolate drinks made from using instant hot chocolate sachets taste less watery?
I work in an office with limited kitchen appliances, we only have access to a tap that dispenses ...
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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 ...
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For microwave hot chocolate, why pour the hot milk into the chocolate rather than mixing the milk with chocolate then heating?
I read on the back of the unsweetened Hershey's cocoa powder box that I should first heat milk in a microwave and then pour into another cup with the powder, salt and sugar. This tasted much better ...
user84641
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Can I make milk hot chocolate out of dark chocolate and sugar?
Would it taste the same if I made a hot chocolate out of couverture milk chocolate + milk and a hot chocolate made out of couverture dark chocolate + more milk + more sugar?
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Why does whipped Cream sometimes sink in warm beverages?
I am a former barista who has encountered this phenomena many times, but could never consistently re-produce the effect.
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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 to remove unwanted aftertaste from food
So I've just finished making about a liter of hot chocolate (lets ignore why for a minute here), and I've stored it in my refrigerator, inside a plastic bottle that was once used to store orange juice....
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dark chocolate 90% is looking pale brown and not dark brown why [duplicate]
I purchased 90% dark chocolate by AMUL India and kept in my car. on reaching home to my surprise the dark chocolate looked very brownish and the dark coating had nelted and accumulated in the botto of ...
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How to make cocoa powder soluble in water or milk without sugar?
Since cocoa powder is not soluble in water/milk (the physics prevent the molecules of cocoa from entering into the molecules of water/milk) none of the suggestion given will actually work. And given ...
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Were are they? Are there even any? [closed]
Were are the steps to make yogurt? I've been looking for 5 hours and ended up being late for making yogurt for lunch! I won't be back on this website again, Thats for sure
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