Cooking Stack Exchange
Cooking Stack Exchange

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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at what temperature should apple-choco pie be prepared?

I have done this in the past but didn't really get the pie to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since all the other aspects of the apple-choco pie recipe have been followed. Here is the…
Sunishtha Singh
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How should I modify my vanilla frosting to convert it into a chocolate frosting?

I have a really good recipe for whipped vanilla frosting that I want to use, but I want to make a chocolate frosting. What kind of chocolate should I add to the frosting to make it a chocolate frosting? How much should I add? Should I reduce the…
Dan
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Chocolate bars - Actual shelflife vs expiration date

The owner of a local chocolate store made me an offer I actually can't refuse: For a price that's really a bargain, I get one bar of every bar chocolate he as on stock - that would be about 40 bars. I know how to store chocolate for baking (mostly…
Sven
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Buying chocolate transfer sheet

I've just found my new-found love for making chocolate cups. And on one of the videos of how to make chocolate cups, the lady used a chocolate transfer sheet to get a really pretty chocolate cup, which she then filled with some mousse. I wanted to…
Divi
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How can I avoid seizing chocolate?

Possible Duplicate: How can you melt chocolate without it getting wet? When tempering chocolate over a water bath, how can I avoid getting any droplets of water into the chocolate? These water droplets will cause the chocolate to seize!
KatieK
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When should I add melted chocolate to reduced sugar meringue?

I'd like to know when melted chocolate should be added to reduced sugar meringue, and what will the end result be. Will the meringue stiffen up like cooled chocolate, or will it be light and fluffy?
Fennel
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What can I use as a Couveture Chocolate substitute?

I have a few recipes for chocolate cakes and cookies but they require couveture chocolate. It is very expensive and I can not afford it. What can I substitute this item with to get close to the original recipe and taste. Thank you,
Cathy Leitner
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Fudge or Brownies?

Fudge recipe called for evaporated milk and not condensed milk. I mixed evaporated milk, chocolate chips, and pecans and heated to melt chocolate. Mixture is too soupy. How can I fix to make Fudge or to make brownies?
CARA
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Why does milk and white chocolate have different tempering temperatures?

So my understanding is that to temper chocolate, it requires manipulating the heat to form the ideal crystal structure (i.e., beta V) that has the ideal properties for chocolate. These temperatures are different depending on the type of chocolate.…
Mark Agbuya
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What are the layers in this cake?

I want to make this cake (image below), but I can’t figure out the third layer. Obviously it is 2 layers of chocolate cake and 1 of chocolate mousse, but what is the caramel-like layer? Can anyone identify it, please?
Matt W
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Why is my cupcake brownie like?

I’m exploring different recipes and tweaking a few things to make a result I’m happy with. I finally found a perfect ratio for a vanilla cake but when I tried to alter it to chocolate I got a very brownie like result. How do I fix this? Recipe…
Jessica Sanchez
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How to lower the melting point of a specific chocolate?

I want to use a specific brand of chocolate to make chocolatines/pain au chocolat. This chocolate is a stone ground dark chocolate that has been tempered. I attempted to use them to make chocolatines once but after baking I realized that the…
Omnomnious
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Baked chocolate cake type dessert with 'sticky' top

I am in the UK and in my 60's. My Mum used to make a cake in the oven that was heavy cake like at the bottom, but was still slightly sticky on top. Can anyone tell me if they know of this and what it is called please? She was given the recipe by a…
Jennet
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baking a Souffle to make it as much liquidish as possible

I have found this explanation for example: Bake the soufflé: For maximum lift, it’s best to heat your soufflé from the bottom up — in other words, the direct heat of your oven should ideally be coming from below. Also, place the soufflé on…
asi
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Can one keep chocolate uncovered in the freezer?

I bought a chocolate bar and only hate half of it. I want to store it in the freezer, but part of it will be uncovered. Is this a safe way to store it in the freezer ?
Jake
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