Whenever I've made chocolate whipped cream I start with a cold bowl, cold mixer, and cold heavy cream and beat it until it starts to hold small peaks. Then I add 1 tablespoon of cocoa powder and 3 tablespoons of powdered(confectioner's) sugar and a teaspoon of vanilla and mix it again until evenly distributed. The sugar is necessary to balance the ...
If you are trying to make chocolate frosting using whipped cream, you need to:
- Whip the cream first.
- Melt the chocolate Add a some amount of whipped.cream to the melted chocolate and mix it by cut & fold method.
this mixture ti the remaining whipped cream and fold it. Don't
overmix it. It would knock out the air from the whipped ...
It's difficult to say what exactly happened to your cream so it got lumpy, but it's quite possible that it's overbeaten.
When making chocolate whipped cream you should make sure to chill the mixture thoroughly. I always let mine stay in the fridge over night. This of course only works if you mix enough cream with the chocolate, otherwise it gets to hard to ...
Again...make sure the cake batter is not runny (not talking about chocolate here)....chop the chocolate bar into pieces and mix it with flour (the flour will help not let the chocolate pieces not fall to the bottom of the cake)....then when it's time to prepare the pan....pour half of the cake batter then add the chopped chocolate pieces mix with flour and ...
You can achieve no. 3
Just make sure your is not that runny
And mix your chopped up chocolate with a little bit of flour as this will prevent the chocolate from dropping to the bottom
Pour half of your in the pan
Then put in the chopped chocolate cover in flour
Then pour the remaining batter
You wrote that you want to use this in baking and that's important. This idea will work well for baking but it seems like it would be much harder to pull off in tempered chocolate application like molding or dipping.
Adding cocoa powder to a baked dish that contains milk chocolate will do a great job of bumping up the chocolate flavor. I don't know ratios, ...
I am not an expert in tempering, but I think the long standing time at 33˚C can contribute to V crystals reforming as VI (after all, they do this at room temperature over time). If this happened then it would cause the tempered chocolate to thicken and require melting and tempering again.
Will look forward to more answers on this.