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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 do I mimic trader Joe's (dark) Chocolate covered Espresso Beans?

I'm trying to mimic the thick, rich, dark chocolate covered espresso beans made by Trader Joes. These sweet morsels have a thick chocolate coating that easily gives in when bitten. The beans inside shatter into the chocolate when under any pressure,…
Luc Karamanukian
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How will less flour affect molten lava cakes?

I made some molten cakes the other day, using this recipe from Betty Crocker. However, it is very "cakey." The molten cakes I've had before in restaurants have had more of a "truffle" consistency. Much denser, and smoother in consistency (I'm unsure…
ehmhunt
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Is it possible to sweeten chocolate without making it gritty?

I read the following question earlier: Converting pure chocolate to “bittersweet” chocolate In this question, the OP asked if he could change pure unsweetened chocolate into bittersweet chocolate for cookies. In the answer, it was recommended not…
Jay
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How to make homemade ice cream with a chocolate swirl

My favorite ice cream flavor has swirls of gooey chocolate running through vanilla ice cream. What do I have to do to reproduce this effect with homemade ice cream? I tried adding chocolate sauce near the end of churning but it was too thoroughly…
Sobachatina
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How to prevent filling getting squeezed out of chocolate coated candies?

I made some chocolate coated peanut butter candy-eggs, and after I dipped the first egg in chocolate and set it on the rack to cool, the filling is getting squeezed out. How can I prevent this? For context, here's the recipe I'm using 2 lbs (.9…
byronaltice
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What's the best way to grate chocolate?

What's the best way to grate chocolate without getting it messy and melting all over one's fingers? I've been using a fine cheese grater, and while it does the trick, the chocolate melts in my hand as I hold it... How can I improve this process?
TJ Ellis
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Can I use Chocolate Chips in place of Semi-sweet baking chocolate?

I don't have baker's semi-sweet chocolate and recipe calls for a box with 8 squares. Can I replace with chocolate chips and if so what would be the ratio?
Melody
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White chili and chocolate

I always put chocolate or cocoa powder in my chili. Now I want to try making white chicken chili. Should I add white chocolate?
Nathalie
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Missing recipe name and method

I have a list of ingredients but no recipe name or method - does anyone know what it may be? The ingredients are: 200ml strong coffee 1 Tabs Demerara sugar 75g plain chocolate Also listed separately: 100g white chocolate 4 eggs separated 75g…
Lyco
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How to make a dessert with dynamically opening flower petals?

Anyone has any idea how to make petals open when sauce is poured onto the plate like pictured in this video? I realize it requires a lot of artistic skills to do it on this level, but what is the general mechanism behind the chocolate petals…
Marek
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Does vanilla powder really prevent melted chocolate from seizing?

Don't want to mention the company, but they have a product that is pure powdered vanilla (contains maltodextrin, whatever that is). They say it prevents melted chocolate from seizing. Does that sound right? Thanks
apaderno
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Can I substitute 70% chocolate for unsweetened chocolate in a cake recipe?

This is a recipe for a dark chocolate cake. It calls for 2 ounces unsweetened chocolate. But I made a mistake and bought the 70%. The recipe also calls for 1.25 cups sugar. I don't want it to be too sweet, so by how much should I decrease the sugar?…
Nel
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Why does my cocoa syrup overflow?

I work in a coffee shop, and we stock Ghirardelli Sweet Ground Chocolate and Cocoa flavored sauce. However, this sauce is constantly overflowing. We are losing approximately a quarter cup per day (if not more) due to chocolate dripping from the…
Adele- Nexus of Potlucks
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Callebaut callets vs. block?

So I know that one should never substitute chocolate chips for chocolate in a recipe, but I'm new to the game and don't really know what the deal with these callets is. Are they essentially the same as chocolate chips, or can I buy a massive bag of…
StevieP
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How to make a "Winter queen" cocktail?

A few days ago, I had a cocktail called "Winter queen". It may have been a specialty of the place where I had it, I couldn't find any recipe for it when I searched for it. The menu listed it as "a hot chocolate beverage with rum, topped with cream".…
rumtscho
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