New answers tagged chocolate
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Sylvia-
Hi! The graininess may be caused by either ingredients or method. When making chocolate, I choose to use cocoa butter as opposed to other fats. It marries with the cocoa powder in a way that other ones seem to have problems with. Furthermore, I choose to combine the cocoa butter and cocoa powder with a violent whisk prior to the addition of heat, to ...
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Now it's fairly easy to find. Dunkin donuts coffee squares, Alo bars (can't find the bars online anywhere still, only at grocery stores...sometimes... But there are a few other brands that make such you will find on Amazon once you find the Dunkin squares. I fell in love with the hazelnut bars from my Price chopper and went searching for bulk, and now I'm ...
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A "package" of bittersweet or sent-sweet baking chocolate was historically 8 ounces, as eight 1-ounce squares (or 16 half-ounce half-squares).
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Vanilla is not an essential ingredient in fudge. The essential ingredients are sugar (or an equally calorie-rich sugar substitute like corn syrup), milk and butter. Everything else you might find in a fudge recipe is just added to modify the basic flavor, texture and/or color. There are lots of fudge recipes around which don't use vanilla at all (it's a ...
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it's gonna be ok;
vanilla is usually not used in large quantity in recipes.
You might feel there's something missing, but it will still be good
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Squares of classic Baker’s chocolate were usually 1 oz each so, regardless of the brand, if the recipe calls for three squares, you should use three ounces of chocolate.
You can see in the image above that there are eight individually-wrapped one-ounce squares in the box.
The box should indicate the weight for each square or rectangle. If it doesn’t, ...
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