Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [cocoa]

Cocoa is the mixture of substances remaining after cocoa butter has been extracted from cacao beans. It may also be called cocoa powder, cocoa solids, or cacao.

Cocoa is the mixture of substances remaining after cocoa butter has been extracted from cacao beans. It may also be called cocoa powder, cocoa solids, or cacao.

64 questions
3
votes
0 answers

Why is my hot chocolate gritty?

I know this question has been asked before here and here, but none of the provided solutions have made any difference. Every time I attempt to make hot chocolate, there's a grittiness to it, like there's tiny sand grains or particulate matter…
user3002473
  • 274
  • 1
  • 8
3
votes
2 answers

Solubility of chocolate in water and fat

do you have any idea about the solubility of chocolate? I experimented a bit and I can't make sense of what I've found. It isn't 1+1=2. It's rather like 1+1=8,3543 or so. Here is what I found: Chocolate mixes with water, milk, and coconut cream,…
Sebastian
  • 181
  • 9
3
votes
2 answers

Hot water vs warm water for hot chocolate

First off, I don't normally do hot drinks. I don't like coffee or tea, and I only drink hot chocolate/cocoa or hot cider on occasion, so I really don't know what could make a difference in the flavor of using really hot or boiling water to make hot…
computercarguy
  • 247
  • 2
  • 10
2
votes
1 answer

Cacao percentages and aromas developed in chocolate from different origins

About chocolate: I tasted a 66% cocoa chocolate bar origin of Caribbean coast. And then, I tasted a 66% cocoa chocolate origin of Alpaco (Ecuador). The only thing I've noticed it, that the Ecuadorian was stronger. The cacao taste last for long…
alim1990
  • 659
  • 8
  • 18
2
votes
3 answers

Can I use unsweetened baking cocoa raw, or do products with it in it need to be cooked?

I'm asking because I found a recipe online for an ice cream that calls for baking coco, but doesn't call for cooking. I've used baking coco before to make hot chocolate, but it seems that it wouldn't dissolve fully if not first put in some sort of…
Jesse Cohoon
  • 481
  • 4
  • 14
2
votes
1 answer

What is the difference between more expensive cocoa powder and regular one?

After a lifetime of buying regular dutch process cocoa powder, I have purchased a more expensive Valrhona cocoa powder. It may be just me, but it seems like the more expensive one makes much better cocoa drink. Is there a principal difference…
VoY
  • 1,152
  • 6
  • 17
  • 30
2
votes
1 answer

How can I prevent the cocoa in my hot chocolate from solidifying over time?

I make my own hot chocolate by making a slurry of cocoa powder and warm milk being sure that the chocolate is nicely melted and smooth. Then I add the rest of the milk and heat it the rest of the way. I just use the microwave for single-servings. …
emragins
  • 247
  • 2
  • 4
  • 10
2
votes
1 answer

My cocoa powder won't mix with melted butter

I was trying to mix cocoa powder into melted butter but instead of mixing in it had a grainy texture and wouldn't dissolve. The butter was still hot and it was only melted not boiled. I use Heintz cocoa powder which I have used before with no…
Priyanka
  • 21
  • 2
2
votes
1 answer

My cocoa powder is not dark. Is it still dutch processed?

I bought whole foods "baking cocoa". On the back in the ingredients section it says "processes with alkali." Then, just above the bar code it says "dutch-processed cocoa". Also, it actually smells like chocolate, unlike my Hershey's unsweetened…
Meaghan Del Real
  • 21
  • 1
2
votes
2 answers

Can I substitute chocolate chips for cocoa powder in my frosting?

I just ran out of cocoa while making a cookie sheet cake. Had enough for the cake, but not for the frosting. Can I substitute chocolate chips?
Sue
  • 21
  • 1
  • 1
  • 2
2
votes
3 answers

Is a seed different from a nut?

I bought a bag of cocoa beans and it is written "Nut Free" on it. I always thought seeds/beans where the same a nuts except we called them this way because there is more than one in one fruit. So is it right or wrong to say a bag of cocoa bean is…
rold2007
  • 125
  • 2
  • 6
2
votes
1 answer

How can I make milk cocoa powder so it does not stick to the top and bottom?

A package of milk cocoa powder contains "20% cocoa powder, sugar, emulsifier (soya lecithin), flavouring (vanillin)". I have tried to make cocoa milk drinks to cold milk but the cocoa stuck to the top and the sugar goes to the bottom. With the…
user2954
2
votes
1 answer

Can I rescue unwhippable cocoa-meringue?

I had a bunch of egg whites leftover so I thought I'd make meringues. And for fun I thought I'd throw in some cocoa powder. This is a Swiss meringue recipe where I warmed the whites, cocoa, and sugar over steam until the sugar dissolved (about 60…
spraff
  • 175
  • 3
1
vote
1 answer

Chocolate pancakes using melted chocolate

I have a friend who wants to make American-style chocolate pancakes for breakfast in Mother's Day. That's alright and there are plenty of recipes laying around, but the thing is she would like to use some bar chocolate she has laying around, melting…
Fimpellizzeri
  • 661
  • 3
  • 13
1
vote
1 answer

Shea Butter (or Cocoa Butter Equivalent) tempering while making Chocolate

This is more of a theoretical question. But assuming I have the following ingredients Cocoa powder / Cocoa Mass (containing no cocoa butter or trace amounts of it) Sugar Shea Butter I've been reading that CBEs like Shea Butter can be used for…
zetaprime
  • 4,286
  • 13
  • 37
1 2
3
4 5