New answers tagged

4

In many recipes "room temperature" is a relative thing on a scale from: frozen - refrigerated - room temperature - warm - hot - boiling - baking / frying. For ingredients historically stored in a pantry or nowadays in a fridge or freezer, it means that you should remove the ingredient from the cold and let it warm up without actively heating it. ...


2

For eggs and milk, ‘room temperature’ isn’t quite as significant as for butter. For butter, you need the butter to be not solid, but not a liquid. If you had a stick of butter, it would hold its shape, but you could actually bend the stick of butter without it breaking. This allows for the ‘creaming’ process to cut small pockets of air into the butter, ...


6

There is no standard "room temperature". Everybody assumes it to be the temperature in the place they live. For recipes with Western European or US origin, you can assume the range to be somewhere between 18 and 25 Celsius (64 to 77 Fahrenheit), but for others, it can be very different. Finns sometimes use their balconies as an extra freezer, and ...


1

You can try a blender and likely improve the texture somewhat, but you'll get something more like Nutella - a chocolate spread or sauce. And unfortunately you'll likely still have some grains. Honestly it would be acceptable for a truffle filling in my opinion. That said you can't make a chocolate which will set using water. and you can't dissolve the sugar ...


5

I don't think this recipe is possible to turn into truffles. The ingredients you name will not turn into a smooth, stable mixture on their own. Truffles depend on chocolate: without actual chocolate in the recipe, you will not end up with a truffle. And turning fat, sugar, and cocoa into chocolate is not possible by just stirring, you would need a chocolate ...


Top 50 recent answers are included