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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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Container for keeping butter/chocolate at 74°F/66°F (23°C/19°C)?

Keeping my entire home at 74°F isn’t practical. Is there a device for storing butter and chocolate at a temperature that’s reasonable for use and consumption? Two devices, one to warm in the winter and cool in the summer? I’m looking for something…
danorton
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what does it mean to temper chocolate?

When working with chocolate you often melt it down and let it harden in a new shape or on top of or around another ingredient. What does it mean to "temper" chocolate
John
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Liquid Layer above Melted Chocolate

Recently I was experimenting with bakers chocolate. I proceeded to add some butter and continued to mix until smooth. Afterwards, I added a small amount of whole milk and the chocolate didn't really change. Once I added more milk the consistency of…
Viktor
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Chocolate hazelnut: efficacy of mixing crushed&roasted hazelnuts to sauce

I would like to know of roasting and crushing hazelnuts, then mixing them with chocolate sauce, is enough to create a nice choco-hazelnut syrup? (I recently asked if blending roasted hazelnuts will yield oil, but I was told I needed an…
wearashirt
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To thin chocolate candy coating, how much oil to use?

I am trying to use chocoate candy coating on chocolate transfer sheets. The normal chunk of chocolate candy coating is too thick when melted, so I used vegetable oil to thin it for better spreading. I used 1:2.5 ratio for this, 20ml oil for 50ml…
Ken Vergamot
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Chocolate fondant vs. liquid chocolate cake

What is the difference between chocolate fondant and liquid chocolate cake? They are quite similar and visually indistinguishable.
Gigili
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What is the difference between chocolate flavor cocoa powder and drinking chocolate?

Both contain low fat cocoa and chocolate flavor as ingredients. What would be the real difference between them in terms of taste and usage?
Aquarius_Girl
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chocolate fudge not having harder or sticky consistency

how to make a proper chocolate fudge, which is as shown in picture? I followed a recipe shown online, where condensed milk and chocolate chips have put in Microwave oven for 3 mins; and after refrigerating; it was perfect fudge. When I followed the…
user86925
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Does a plain latte have chocolate in it?

I cannot eat chocolate but would like to drink a latte. Is there any chocolate in a regular latte? I know you can get a chocolate latte, but need to know if a plain latte has chocolate in it.
june bachman
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How do I make instant chocolate powder from a chocolate bar?

I like the flavour of a certain brand of chocolate, is there a method to turn a chocolate bar into instant chocolate powder so I can quickly create a hot chocolate from it? I am aware I can make a hot chocolate drink from the bar, but I'm…
seeker
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Rocky road seized up?

I tried to make rocky road and stuck exactly to the recipe which called for butter and syrup to be added to melted chocolate..but very single time I added the butter to the chocolate it just seized up? It's ended up as very expensive rocky road as I…
user22039
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Chocolate ganache

I followed a recipe I found in a (last year's) magazine, for chocolate ganache. 300ml water and 125g caster sugar brought to the boil and poured over 250g chopped dark chocolate. The recipe said whisk until smooth. I whisked for AGES and it just…
Lynda Spencer
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White chocolate mud cake with dark chocolate ganache?

I've been trying to find out if white chocolate mud cake would taste nice with a dark chocolate ganache. This is for a cake that I am making for someone (so I can't make a mistake) and need to find out if this is a good flavor combination. I haven't…
Divi
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How can I make better eggless scones?

I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the eggs that can make the scones softer?
Samiksha Singhal
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How do I get the butter out of my chocolate fondue?

In my chocolate fondue, I used butter to help it melt smoothly. Now, after the meal, I want to use the left over chocolate. There is a slight sheen of oil on the chocolate and, in the refrigerator, the butter settles on top and "freezes". How can I…
MADCookie
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