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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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Why does "hot chocolate powder" lose taste?

Yesterday, I made hot chocolate with "Schokotraum Typ Trinkschokolade" from Krüger. I was very surprised, that it didn't taste sweet at all (which is bad; it didn't have a lot of taste overall). The ingredients are: DE: Zucker, Süßmolkenpulver…
Martin Thoma
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Is boiling or pouring better for emulsifying chocolate ganache

I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the chocolate. Wouldn't it, however, be easier to just throw the chocolate into the pot of milk on…
trinth
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Microwaving M&Ms produces sparks

Last week I microwaved some peanut butter M&Ms for 40 seconds, which is something I've done hundreds of times before to melt the chocolate on the inside. However, when I did it this time, there was some popping and then a big spark inside. There was…
m13op22
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Is chocolate that was in contact with moldy vegetables safe to eat after washing?

If a small part of a piece chocolate was in contact with some moldy vegetables leaves for a day, will the chocolate be safe to eat after washing it with water? The chocolate bar itself didn't have any mold on it.
Souradeep
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I refrigerated fresh baked chocolate chip cookies over night. Will they recover?

I refrigerated 6 dozen fresh baked chocolate chip cookies over night, then discovered that baked cookies should not be refrigerated. They are at room temp now, but my question is, will they recover?
Kimberly Schink
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Edwards Hersheys creme pie made in 2013 ok to eat?

I just happened to see it in the freezer and it looks really good hasn't been opened or thawed but everywhere I look I seem to get a different answer on weather it would be okay to eat or not. Hopefully I can get an answer here before its thawed out…
Rick Koj
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Chocolate cake vs Brownies

I have heard people saying that brownies are simply a smaller version of chocolate cakes, is that so? If not, then what could be the differences between brownie and chocolate cake?
Iqra Amanat
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Gritty White Chocolate

I'm making white chocolate following this recipe and it had a couple issues: The sugar didn't fully dissolve, so some of it tasted overly sweet at the bottom of the mold, rest was basically cocoa butter It had an extremely strong and awful…
joeyfb
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How to prevent homemade butter from melting/separating under hot conditions

Please, I'm making homemade butter that will be kept and served at an outdoor event. What process/additive/ingredient can I add to preparation that will prevent the butter from separating or melting in the outdoor heat(or under direct sunlight).…
felix_o
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How best to melt and reform chocolate

I'm planning on making a custom box of chocolates using a home-made silicone food/ice-cube tray. I think I'll need to get the chocolate pretty hot and runny so that it will pick up the details in the tray with few air bubbles. I expect this might…
Brent Hackers
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Tempered chocolate melting easily

I tempered 70% bitter chocolate (Lubeca brand) following the instructions on the Anova site using sous vide: first to 115 degrees, then 81 and lastly 90 degrees (all Fahrenheit). The resulting chocolate was nicely tempered after cooling in the…
Tal
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Substituting white chocolate in Julia Child's mousse

I've been making chocolate mousse à la Julia Child since I was 12. I vaguely recall trying it with butterscotch chips, which didn't work. Now I have high quality white chocolate I'd like to try in lieu of semisweet, but what to substitute for the…
Cheryl Turtle
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Microwave method of tempering chocolate - can it be done too fast?

I used the microwave method to temper chocolate. The first time I took it very slow and did it on a low power level. The result was a very shiny chocolate with a good crack. The second time I did it faster and on a higher power level because I was…
ALR
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Gritty Chocolate Ice Cream Texture

I made this recipe for dark chocolate ice cream. I did a double recipe, using 3 egg yolks + 1/2 cup cream instead of 12 egg yolks, and I left the cocoa nibs in until right before churning to try to extract as much flavor as possible. The taste was…
user52037
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Wet fillings in chocolate

Water is the arch-nemesis of chocolate. So how do you put water-based fillings into chocolates without splitting the chocolate? I've tried this a few times, and it never seems to work properly. (Most particularly, I'm trying to do a fondant filling.…
MathematicalOrchid
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