54 votes
Accepted

What caused my meringue to fall after adding cocoa?

It was timing. If you want to make chocolate meringues, add the cocoa powder to the liquid egg whites, and then whisk it all together at once. Beaten egg whites are bubbles. Don't add things to ...
John Feltz's user avatar
  • 1,870
34 votes
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Cocoa vs cacao pâte vs 100% dark chocolate

First, let's get the English terms straight. What Pierre Hermé meant is chocolate liquor, and the translator should have researched the term, instead of simply using a French word where an unambguous ...
rumtscho's user avatar
  • 139k
21 votes

How can I make 'rich chocolate' flavor?

Frankly, Hershey's cocoa powder is low quality. Buy a higher quality cocoa. One objective measure is the cocoa fat content. This is from Harold McGee's Keys to Good Cooking, published by The Penguin ...
mattm's user avatar
  • 2,474
18 votes

White chili and chocolate

Cocoa powder is sometimes added to regular chili because the bitter earthiness compliments the dark chilies. White chicken chili only contains green chilies and has no complex flavor to compliment. ...
Sobachatina's user avatar
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15 votes

White chili and chocolate

White chocolate does not contain cocoa powder. You will just add cocoa butter (fat) and sugar. I believe it will be useless in your chicken chili.
Max's user avatar
  • 20.4k
10 votes

White chili and chocolate

I wouldn't. The purpose of the chocolate in a regular chili is the bitterness and flavor that come from the cocoa solids. (I use cocoa powder in my own chili - never so much that the chocolate flavor ...
Silenced Temporarily's user avatar
9 votes

How can I make 'rich chocolate' flavor?

For rich chocolate taste you need rich chocolate. All cocoa powders intended to be mixed with milk to form a quick cocoa drink contain a lot of additives like sugar or milk powder in addition to the ...
Elmy's user avatar
  • 1,248
9 votes

How much sugar and/or milk do I need to turn 99% chocolate to 70% dark chocolate?

If it's any help the precise conversion for any two concentrations is C1xV1 = C2xV2 where C = concentratiion and V = volume or weight. So, for 1 unit of 70% from 99%: 70 x 1 = 99 x V2 rearrange to ...
bob1's user avatar
  • 15k
6 votes

What caused my meringue to fall after adding cocoa?

The problem here is partially timing but mostly the second whipping; it's better to fold-in dry ingredients rather than whip into an already formed meringue. The cocoa added to the whipped egg white ...
acidnbass's user avatar
  • 183
6 votes

White chili and chocolate

For richness, I wouldn't go to cocoa, but probably nutmeg. Allspice or cardamon might also work, depending on the flavors.
David Rice's user avatar
6 votes
Accepted

Hot water vs warm water for hot chocolate

There are two good reasons to use boiling water in hot chocoolate. The first reason is that boiling water helps drive off chlorine which is added to the water supply. This won't work with some ...
Sneftel's user avatar
  • 29.1k
6 votes

How much sugar and/or milk do I need to turn 99% chocolate to 70% dark chocolate?

Cook's Illustrated says you can replace 1 ounce bittersweet/semisweet (70%) chocolate with 2/3 ounce unsweetened (99-100%) chocolate + 2 teaspoons of sugar. However, they note this will only work well ...
Lauren Ipsum's user avatar
6 votes
Accepted

Would it be possible to brew cacao powder using a pour over method à la coffee grounds?

You'd need to disperse the powder in (probably hot, or cold, then heat it) water first, then filter, so not a pour-over method but perhaps close enough. That's because coffee ground wet better than ...
Chris H's user avatar
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5 votes
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Can I rescue unwhippable cocoa-meringue?

Foams are indeed very sensitive to the structural properties of the materials present. I can't say what exactly in the cocoa powder prevented it from whipping, but no, if it doesn't beat up to a foam, ...
rumtscho's user avatar
  • 139k
5 votes

Cocoa vs cacao pâte vs 100% dark chocolate

Cocoa beans are processed into two different products. Cocoa powder and cocoa butter. As the names suggest, the first is a powder and the second one has a consistency similar to regular cow milk ...
quarague's user avatar
  • 1,225
4 votes

What is the safest way to acquire non-alkalized cocoa powder?

Without actually being able to access the ConsumerLab report you mentioned, it's difficult to know what meets your definition of safe. Scharffen Berger natural cocoa is one option. It has 1g fat per ...
mattm's user avatar
  • 2,474
4 votes
Accepted

Cacao percentages and aromas developed in chocolate from different origins

The cocoa plants/grains were grown in different areas, the soil they grow in will have different mineral content; the heat and humidity will be different, the plant will grow in different ways ...
Max's user avatar
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4 votes
Accepted

Why do chocolate bars (expensive ones like Lindt), cost less than the sum of thier ingredients?

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 ...
Chris H's user avatar
  • 44.1k
4 votes

How can I make 'rich chocolate' flavor?

Unless you are adding a substantial amount of fat (like using half & half or heavy cream), I would recommend using dutch-processed cocoa powder instead of regular cocoa powder. Regular cocoa ...
NSGod's user avatar
  • 1,119
4 votes
Accepted

How can I brew a stronger cocoa drink?

You don't brew cocoa like coffee, with filtering. You drink the cocoa powder together with the liquid. Making breed cocoa is super easy, just take a small pot, mix gradually the cocoa powder with cold ...
rumtscho's user avatar
  • 139k
4 votes
Accepted

Solubility of chocolate in water and fat

So I think there are two big players in your experiments. Chocolate is complicated, and I won't pretend to know it all though. Chocolate has two big, arguably essential components: cocoa butter and ...
kitukwfyer's user avatar
  • 5,229
3 votes

Can I buy cocoa butter squares for cooking?

Yes, you can certainly buy cocoa butter, from many different brands. I have seen more chips than squares, but the shape doesn't matter. We don't do shopping recommendation for brands here, and ...
rumtscho's user avatar
  • 139k
3 votes

Difference between cocoa and cacao

I learned* that before roasting, the (raw) beans are called cacao, after roasting it is cocoa. And yes, that does noticeably change the smell and taste. AFAIK, only special kinds of cacao are ...
cbeleites unhappy with SX's user avatar
3 votes

Chocolate pancakes using melted chocolate

Perhaps she could make "regular" pancakes and use the melted chocolate candy bar in place of traditional syrup? Imagine, a stack of hot pancakes with melted chocolate poured over them... perhaps a ...
elbrant's user avatar
  • 1,391
3 votes
Accepted

Prevent cocoa from settling

You are fighting a losing battle here. Cocoa powder does not dissolve in water, and it will simply sediment over time. If you are unwilling to do something about viscosity (and I understand that - ...
rumtscho's user avatar
  • 139k
3 votes

Can I use unsweetened baking cocoa raw, or do products with it in it need to be cooked?

If we are talking about something like Hershey's (the brand I know) unsweetened cocoa powder (the dark reddish-brown very fine powder), it can be mixed with cold milk if you make a paste of it first, ...
Lorel C.'s user avatar
  • 7,112
3 votes
Accepted

Why do commercial chocolate/cocoa products often contain fat-reduced cocoa?

Without getting arrested for loitering in the baking aisle of my local supermarket comparing weights, ingredients and prices, to me it is all down to price and processing method. The low starch, ...
Greybeard's user avatar
  • 5,916
3 votes

Melted chocolate wafers

Chocolate turns white due to "fat bloom", that is, the fat content of the chocolate wanders to the surface and crystallizes into this white bloom that you observe. This can be avoided if you cool your ...
John Doe's user avatar
  • 3,683
3 votes

How can I make 'rich chocolate' flavor?

I don't think your title question is answerable, because I'm not sure what you mean by "rich", however, I'll tell you what I know about the question at the end of your post. Isomaltulose is a natural ...
moscafj's user avatar
  • 74.9k

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