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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.

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How to preserve a spread in a jar

I am starting a business making a vegan chocolate spread. It is beginning as a small, family run operation, in a hired industrial kitchen. We are stuck on how to 'treat' the spread when getting to the canning process (in glass jars) so that it will…
Nanna Nanna
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Is this siphon based recipe for mousse au chocolat trying to whip the cream?

The following recipe came with my new N2O siphon: dissolve 75g of chocolate in 275g of cream cool to 5 degree Celsius strain through sieve into siphon to make sure no undissolved pieces of chocolate get into siphon pressurize siphon shake 8-10…
Nobody
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for how long can I store homemade chocolate mousse in the fridge?

My chocolate mousse recipe includes just raw eggs (2 weeks until best before date), butter, sugar and black chocolate, ingredients are mixed together with the hot, liquid chocolate. I know about this canonical question/answer pair: How long can I…
Vickel
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Matcha tea chocolate ganache

I have this nice recipe of chocolate-matcha pie in which the ganache is made in the following way. boil 1dl milk with 2dl cream add 50g sugar and let it melt cut the fire and add 200g dark chocolate mix well until chocolate is melted wait 10min and…
xounamoun
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How can I intensify the chocolate flavour in my yoghurt?

When I want a healthy dessert, I add grated dark (70%) chocolate to natural yoghurt. If I want some sweetness, I add dried cranberries. The cranberries definitely have a much stronger flavour, but even without them, the chocolate flavour does not…
Ell
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Can you make milk chocolate bars with fresh milk or cream?

I have a bizarre idea that milk powder is bad tasting, therefore I wonder if it could be possible to make chocolate bars with fresh milk or cream. If not, are there some top quality milk powders?
Riccardo
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Do pre-packaged chocolate truffles (e.g., Lindt) remain flavorful months after their best by date?

I often prepare mini chocolate fruit puddings (in shot glasses), by combining fresh fruit and a melted truffle for guests; as a quick hors-d'oeuvre. I found a bulk package available, but they're short-dated to ~2 months from now, and it'd probably…
Xavier Sythe
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What type of chocolate is used for molding?

I failed to melt chocolate bars in order to make chocolates in mold. I tried twice using water bath and microwave but it wasn't as runny as I had expected but much like paste. When I continued heating it, it was broken, becoming like cookies…
Nguyen Ngoc Long
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Why is my home made chocolate oily?

I made chocolate using cacao butter, cacao powder, sugar (icing and granulated), and dried milk powder. In addition to being too sweet (panicked and added too much icing and granulated sugar), and too grainy (I removed the cacao butter from heat and…
Brownish Monster
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Can I broil a box cake in the oven?

my oven has recently broken, it turns on but does not heat. On the other hand, my broiler works just fine and I've been able to cook peach cobbler and peach bread, though that calls for a different recipe. Of course. it's a pandemic and I'm unable…
Chan
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Semi-Sweet Chocolate bits

I have a recipe from maybe the 1950's that calls for 1 pkg semi-sweet chocolate - I seem to remember a smaller bag than what I find in the stores. Might this be 6 ounces it is calling for? The recipe is for a Chocolate Satin Pie.
Donna L. Hutton
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First time making fudge. Will it be okay if I forgot to add vanilla?

My mom always made chocolate fudge, unfortunately I never learned how she did it. I tried making it for the first time and I forgot to put the vanilla in. Will this be okay. Should I toss it and start over?
GJ.Baker
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Bakers semi-sweet chocolate packaging

In baking chocolate marshmallo logs, the recipe calls for 3 sq of semisweet chocolate. In the new packaging box, how many squares do I now use?
Sharon A Karls
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Why do chocolate bars (expensive ones like Lindt), cost less than the sum of thier ingredients?

I am a bit of a mad scientist, experimenting with recipes and generally trying to make my own versions of things at home (ice cream, cold drinks, etc.). I have long been interested in chocolate. I absolutely love the stuff, and want to try and make…
Louis van Tonder
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Ways to Make Matcha Powder Less Bitter in Baking?

I want to use Matcha powder in some baking recipes (cake, macaroons, cheesecake, etc), and while I think it tastes fine many others have told me that it is too bitter. So I was wondering if anyone knew a good way to kind of keeping the unique matcha…
Jordan Vanort
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