Questions tagged [melting-chocolate]
The melting-chocolate tag has no usage guidance.
71
questions
12
votes
1
answer
611
views
Dominique Ansel book - ambiguity in the recipe
I have this book https://www.amazon.com/Everyone-Can-Bake-Simple-Recipes/dp/1501194712 at home. And I wanted to try the "White Chocolate Glaze" from page 253.
But I am baffled about this ...
- 123
3
votes
2
answers
495
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:
...
- 181
8
votes
1
answer
422
views
How to prevent filling getting squeezed out of chocolate coated candies?
I made some chocolate coated peanut butter candy-eggs, and after I dipped the first egg in chocolate and set it on the rack to cool, the filling is getting squeezed out. How can I prevent this?
For ...
- 183
1
vote
2
answers
473
views
Chocolate for topping didn't melt
Recipe for S'mores Bars called for melting milk chocolate chips on top of previously baked marshmallows (on top of graham cracker crust). Oven at 350F.
My chocolate didn't melt, and the bars don't ...
- 11
0
votes
2
answers
117
views
Hersey Cookies and Creame Treat
I am planning on making a cute little desert for my family that involves steam melting (putting the bars in a glass bowl under steam) hersheys Cookies and Cream chocolate bars and then pouring them in ...
- 141
3
votes
1
answer
363
views
How can I get a thicker coating when enrobing something in chocolate?
I'm trying to make dark-chocolate-covered marzipan balls, using Valrhona Guanaja 70%.
My problem is that the chocolate coating is too thin; the end result has a) too low a ratio of chocolate to ...
- 133
2
votes
1
answer
472
views
Are chocolate brands taking countries temperatures into account?
Today is an unsually hot day where I live in France, we are reaching 40°C in some cities.
As I grabbed a KitKat out of its bag, I noticed that it was completly melted. It's 35°C in my appartment.
It ...
- 131
1
vote
2
answers
149
views
What type of chocolate is used for molding?
I failed to melt chocolate bars in order to make chocolates in mold. I tried twice using water bath and microwave but it wasn't as runny as I had expected but much like paste. When I continued heating ...
1
vote
0
answers
75
views
Using chocolate for caramel instead of butter
For caramel popcorn, what if we use a chocolate compound instead of butter for caramel. Even if it doesn't become caramel, can it be used for coating popcorn like caramel?
Please suggest me if there ...
- 11
0
votes
0
answers
65
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 ...
- 175
4
votes
1
answer
5k
views
Can I use a metal bowl with rubber bottom as double boiler?
So long story short I am attempting to make some chocolate covered strawberries for my wife for mother's day tomorrow. I found some easy recipes that I want to try, including one that say you can just ...
- 171
1
vote
1
answer
350
views
can i use candiquik in baking recipes?
I was gifted a ton of candiquik, which I thought was baking chocolate. However, after looking over the package, I learned that it is a candy coating. I checked out the product FAQ and learned that I ...
- 11
3
votes
1
answer
2k
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 ...
- 751
2
votes
1
answer
3k
views
What happens when chocolate is overheated further than 50C/120F?
I've been googling about this for a while, and it seems to be a common practice to avoid overheating chocolate in the context of tempering. Here's an example source mentioning the fate of overheated ...
- 4,286
1
vote
1
answer
83
views
Which type of chocolate to use for covering a coconut ball
I wanted to try a chocolate ball which is made of:
condensed milk
a little almond powder
raisins
I mix these ingredients into a soft ball and then I want to cover the bar with chocolate that can ...
- 61
4
votes
2
answers
738
views
Tempered chocolate thickens
I have now twice experienced that when I'm tempering dark chocolate is becomes incredibly thick - almost solid- in the cooling phase
When it happens I will accidentally heat it up to much as to get it ...
- 41
1
vote
1
answer
455
views
Why is chocolate generally sweet?
Apparently there is very little sugar in a cocoa pod so sugar is generally added in the chocolate production process.
My question is why has it become the complete standard to have sweet or semi ...
- 121
2
votes
2
answers
176
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 ...
- 729
4
votes
1
answer
304
views
How to correctly make chocolate bars?
I was hoping someone would be able to help please?
My brother has started making chocolate bars, we are using cargill 30% cocoa chocolate- we fill the prefamac chocolate machine with approx 7kg and ...
- 149
0
votes
1
answer
3k
views
How best to melt and reform chocolate
I'm planning on making a custom box of chocolates using a home-made silicone food/ice-cube tray. I think I'll need to get the chocolate pretty hot and runny so that it will pick up the details in the ...
- 101
2
votes
3
answers
16k
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 ...
- 157
4
votes
2
answers
284
views
Where can I buy dark chocolate which was not produced in a factory that handles milk?
According to an FDA study most plain dark chocolate has milk in it. If it is produced in a factory which handles milk, it almost always has milk in it, even if it says its vegan and dairy free.
Does ...
- 183
1
vote
1
answer
272
views
How many teaspoon of milk is needed to melt 50g of chocolate?
I am melting some chocolate on pan so I read that melting with water cause some lumps, and told that to use milk. So I want to know how much milk I need to use. I am using normal Cadbury Diary Milk ...
- 113
3
votes
1
answer
822
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 ...
- 205
3
votes
1
answer
4k
views
Old melting chocolate problem?
I have some melting chocolate that is over a year old and wonder if there is anything I can do to get it to melt to a smooth dipping consistency. It is melting, but very stiff and not really good for ...
- 31
5
votes
1
answer
568
views
Can tempered chocolate be seeded with a different chocolate?
I have unsweetened chocolate, which is stored in seized form (soft, grainy). I use it for chocolate sauces. Is it possible to temper this chocolate by:
Sweetening it with white or brown sugar?
Then ...
- 1,400
2
votes
2
answers
250
views
How to prevent a baker's chocolate mixture from resolidifying so that it can be used in beverages?
Is it possible to directly melt baker's chocolate (sliced from bar form), mix with sugar, then add an a sort of "inverting" chemical to prevent it for resolidifying?
I currently work with baker's ...
- 1,400
2
votes
1
answer
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 ...
- 720
0
votes
1
answer
639
views
Liquid Layer above Melted Chocolate
Recently I was experimenting with bakers chocolate. I proceeded to add some butter and continued to mix until smooth. Afterwards, I added a small amount of whole milk and the chocolate didn't really ...
- 103
5
votes
3
answers
30k
views
What is the difference between acetate sheets and baking paper when making chocolate deco?
I would like to make chocolate decorations with melted chocolate. After searching on the web, however, I am not quite sure I could find acetate sheets. But I can find baking paper.
Would there be any ...
- 425
2
votes
2
answers
5k
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 ...
- 123
1
vote
1
answer
1k
views
What does non-tempered couverture chocolate taste like?
I was reading that couverture chocolate is apparently "real" chocolate that requires proper tempering to have the right texture and shine.
What if I don't temper it and just eat it straight out of ...
- 125
2
votes
5
answers
20k
views
Combining melted chocolate with eggs
I've come across a number of recipes (the most recent of which was this) which suggest various combinations of adding hot melted chocolate to a mixture that contains eggs.
The problem that I have ...
- 1,353
2
votes
2
answers
9k
views
Adding melted chocolate to a sponge cake batter
I have baked a victoria sponge cake and it came out fine. In order to make a chocolate sponge cake, Can I use the same recipe of Victoria sponge cake and just add some quantity of melted chocolate to ...
4
votes
1
answer
732
views
Are commercial chocolate almonds coated with something that prevents melting?
Why is it that a milk chocolate bar begins to melt in my hand sooner than a chocolate-covered almond?
The surface of typical chocolate-covered almonds are also a lot smoother than regular chocolate ...
- 65
3
votes
6
answers
22k
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 ...
- 133
2
votes
1
answer
215
views
Problem making homemade bounty bars
I tried making homemade bounty bars twice but there is a problem I can't seem to get the solution to this problem right. What I do is as follows:
I first mix a can of sweetened condensed milk with ...
- 1,823
1
vote
1
answer
4k
views
How can I add flavorings and colorings to white chocolate?
Today I melted some white chocolate in a double boiler along with some red food coloring (liquid) and strawberry flavoring (liquid). The liquid was added before the chocolate melted. As the chocolate ...
- 405
7
votes
1
answer
5k
views
Coffee flavored melted chocolate for drizzling over cookies?
I am making coffee flavored biscottis that I want to drizzle with coffee flavored melted chocolate, which should harden after. I have searched but without much luck. I was thinking of mixing a bit of ...
- 4,766
9
votes
2
answers
3k
views
Why do patterns appear on tempered chocolate?
Sometimes, during a single session, spots and lines may appear on tempered chocolate. This seems to happen with the first third of production.
Chocolates produced later in the batch do not exhibit ...
- 388
7
votes
6
answers
4k
views
What direction must one stir molten chocolate?
I vividly remember molten chocolate was supposed to be stirred in one direction; there was even a name for this procedure. My friend, who used to work (sales) at a large Belgian chocolate factory, ...
- 89
2
votes
2
answers
606
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 ...
- 1,823
1
vote
1
answer
723
views
Chocolate seized during dipping, how to prevent it?
I used a double boiler (two pots) to melt chocolate for truffles but half way into dipping the truffles in the chocolate, the chocolate hardened and became very clumpy.
How do I keep the melted ...
- 487
2
votes
1
answer
2k
views
Tempering raw cacao for coating
I have a 2-pound block of dark no-sugar-at-all chocolate, and I want to use some of it as coating for candies or popsicles. It's 100% raw cacao, so I'm thinking of melting some and using honey as a ...
- 129
2
votes
2
answers
139
views
Chocolate chip substitutions
Can I substitute a German's sweet chocolate bar for chocolate chips in a rice crispy treat frosting recipe?
- 21
2
votes
1
answer
359
views
How do I make my own chocolate chips?
I'd love to make my own chocolate chips from scratch. But everything I've produced seems to melt during cooking. It would be nice to make them based on the percentage of coco I like and it would be ...
- 206
3
votes
2
answers
4k
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 ...
- 33
0
votes
3
answers
13k
views
Rocky road seized up?
I tried to make rocky road and stuck exactly to the recipe which called for butter and syrup to be added to melted chocolate..but very single time I added the butter to the chocolate it just seized up?...
- 11
2
votes
1
answer
1k
views
The consistency of my hot chocolate is off, what do I do?
I've made hot chocolate before however it's only ever been the instant powdered variant by Cadbury's, however today I bought some hot chocolate by "Charbonnel et Walker", I don't know if anyone knows ...
- 879
5
votes
1
answer
37k
views
What can replace coconut oil in a chocolate cookie coating?
For cookies I cover in chocolate I usually use add coconut oil to the liquefying chocolate to get a smooth mass. However, here it is really hard to get and even big supermarkets usually don't have it.
...
- 464