New answers tagged


There are products which are used as a substitute for cocoa. Carob comes to mind. While it obviously doesn't have the same aroma, you can still try making the substitution. Just use carob powder instead of cocoa powder. If you also have to replace cocoa butter, it becomes more difficult. No other fat performs exactly like cocoa butter, but at least this is ...


While chocolate is technically very low in caffeine, it has a not-insignificant amount of theobromine, a metabolite of caffeine. Unfortunately, if you are so sensitive to caffeine that Hershey's chocolate syrup (and I would suspect decaffeinated coffee) affects you, there may not be much you can do with raw chocolate. While CO2, solvent, and Swiss Water ...


Like Sneftel said, whey powder is NOT milk powder. Whey powder is created using curdled and strained milk by-product. It's closer to cheese than it is to milk. Milk powder is just evaporated milk. With that out of the way, if I were to create a ratio by making modifications based on your ratio it would be: 30% sugar, 28.5% cacao butter, 21.5% cacao solids, ...


There's actually very little caffeine in chocolate. So little in fact that decaffeinating it in any kind of economical fashion is next to impossible. Scientists have done it in the lab, but doing it on a scale where you could actually buy it at a reasonable price remains out of reach for most. If you feel like chocolate leaves you 'wired' it's probably down ...


There a product called confectionary shine. Do a search this could do the job


because of roasting. Commercial chocolate comes from mostly quite cheap beans, often in african countries with poor quality beans. The chocolate needs to be "over roasted" to kill off not only the bacteria (on ALL beans even good quality ones) AND also the off flavors that come from having not been properly fermented and dried! some commercial chocolate is ...


The cost of food, even ingredients, is often dominated not by the cost of production, but by the costs of transport, storage, waste, and sales. Sugar is a cheap commodity - you pay a typical bulk foodstuff markup compared to what they pay, because essentially everyone buys it, and there are economies of scale at all stages. Cocoa powder is still common ...


Even on the shelf chocolate has a very long life, at least months if not years. When it does go bad, it becomes chalky, but is still not dangerous. In the freezer it should last more or less indefinitely.


I froze some milk chocolate buds in 1999, took them out today. No sign of freezer burn, looked and smelled good, so I tasted one. Tastes like original. No side effects.


The dark chocolate has less fat, thus it's more dense. You can adjust by adding some flavorless fat like coconut oil or cocoa butter; or even combining with a fat that enhance the taste of the chocolate, like hazelnut oil. I'm not sure if this will impact the tempering, but when I use melted chocolate I like to add some coffee.

Top 50 recent answers are included