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Questions tagged [chocolate]

For questions about chocolate as an ingredient. Also includes questions about the use of other cocoa-based products and questions about chocolate drinks.

Questions about the use of chocolate bars as an ingredient in baking and confectionery. Also includes the use of other cocoa-based products such as cocoa powder, cocoa butter, cocoa nibs. Questions about beverages such as hot chocolate and chocolate liquors are also covered by this tag.

479 questions
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What is the difference between good quality chocolate and cheap chocolate?

There are many types of chocolate out there, some higher quality than others. What are the main differences between good quality chocolate and cheap chocolate? And in practical applications in baking and confections, what "benefits" do higher…
Jay
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Can you make chocolate from coffee beans or coffee from cacao beans?

Coffee and cacao beans have some properties in common. I'm wondering can you make something akin to chocolate from a coffee bean or something like coffee from a cacao bean? "Brewed Chocolate" seems like a no-brainer. In fact, I found this brand…
Mims H. Wright
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Is it possible to effectively dissolve chocolate into coffee?

The combination of milk chocolate with coffee is very good. The classic strategy is to take a bite of chocolate, chew it for five seconds, and then sip some coffee. This strategy can be inconvenient at times, so I thought of dissolving the chocolate…
Ovi
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Mixing 60% and 81% dark chocolate to get 70%

I need 70% dark chocolate for a cake recipe (actually 72%, but the recipe notes that slightly lower content will be fine), also, according to the recipe, high-quality chocolate is not a must. In my local supermarket, 70% dark chocolate was priced…
SIMEL
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13
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7 answers

Solutions for when heating chocolate and butter doesn't mix well

Yesterday I tried to make brownies that started out with me having to melt unsweetened chocolate with butter in a frying pan on the stove. This did not work well. The chocolate kindof mixed with the melted butter, but parts of it remained solid. I…
Kyra
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Is it possible to temper chocolate at home?

I've read that tempering chocolate is the only way to get glossy, 'snappable' results. I've also read that it can be a complicated process involving precise temperatures. Is it possible to temper chocolate at home without lots of special equipment?
ElendilTheTall
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What type of chocolate is in chocolate chip ice cream

I want to make homemade mint chocolate chip ice cream but I'm not sure what type of chocolate to use. It seems like the chips in most ice cream are actually chunks of a thin sheet of dark chocolate that's much crunchier than if you just chopped up…
Mike Deck
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5 answers

Chocolate won’t harden up on my cookies

I melted chocolate chips and a small amount of oil and coated cookies. Here's the problem: the chocolate won't harden up. Is there anything I can do NOW to help the situation, or is this just a sticky, melty, lost cause?
Catherine
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Why does dark chocolate turn white after being in cold for some time?

Why does dark chocolate turn white (and not so tasty any more) after staying in cold for some time? Usually this effect can be seen after storing chocolate in fridge.
user1306322
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How much sugar and/or milk do I need to turn 99% chocolate to 70% dark chocolate?

I ordered 70% dark chocolate from an online store but they sent me 99% chocolate. I've been trying to find measurements on the Internet on how to turn it into 70% dark chocolate, but most of the sites don't say a specific amount. As Christmas comes…
Deobiff
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My netting is not, perhaps, the best

Take pity, is there any way I can be better? Here's a close-up (in case that, you know, helps) I heat only normal real chocolate (i.e., normal bar eating or cooking chocolate), that is to say I am not open to using EZ-Net fake chocolate or any…
Fattie
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4 answers

How to replace large eggs for medium in a recipe?

The cookie recipe calls for 2 large eggs and I only have medium. Is there a way to make up for the egg loss or substitutions?
Denise Niecey Waddell
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4 answers

Why does my chocolate seize when I add brandy to it?

I have many recipes that require mixing brandy into melted chocolate. I find, in every case, that the chocolate seizes and I have chocolate shards instead of a smooth mass. What am I doing wrong?
Laurie
11
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3 answers

How can I eat or drink chocolate as Montezuma would have consumed it in pre-Columbian Mexico?

I know that pre-Columbian chocolate was less sweet and more bitter, but I can't find a recipe for it. That fact probably means that it doesn't taste great, but I'd like to try it anyway. The closest I've come was a recipe for "how the Spaniards…
kuzzooroo
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4 answers

Can anyone identify this chocolate?

A recent date left this for me to find...a surprise gift, how sweet! I'd love to know just how sweet :) It's 1 3/8 inches, 3.5 cm thick. The larger piece weighs 143 grams or 5 ounces. It tastes pretty good (but I am definitely no connoisseur) and…
Jolenealaska
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