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Questions tagged [melting-chocolate]

71 questions
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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 tempered chocolate be seeded with a different chocolate?

I have unsweetened chocolate, which is stored in seized form (soft, grainy). I use it for chocolate sauces. Is it possible to temper this chocolate by: Sweetening it with white or brown sugar? Then seeding it with Some Callebaut 811 dark chocolate…
wearashirt
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What is the difference between acetate sheets and baking paper when making chocolate deco?

I would like to make chocolate decorations with melted chocolate. After searching on the web, however, I am not quite sure I could find acetate sheets. But I can find baking paper. Would there be any substitute, like baking paper, parchment paper?…
Ryan
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What can replace coconut oil in a chocolate cookie coating?

For cookies I cover in chocolate I usually use add coconut oil to the liquefying chocolate to get a smooth mass. However, here it is really hard to get and even big supermarkets usually don't have it. I tried with butter and cream instead but…
Stockfisch
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Why would dipping a cold item in chocolate "help" with tempering?

I took a chocolate dipping class last week. The instructors gave us globs of chocolate to temper on a marble surface, and lots of ingredients to coat in the chocolate. Some ingredients (hard pretzels, graham crackers, marshmallows) were room…
KatieK
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Can I use a metal bowl with rubber bottom as double boiler?

So long story short I am attempting to make some chocolate covered strawberries for my wife for mother's day tomorrow. I found some easy recipes that I want to try, including one that say you can just melt the chips in the microwave, like this.…
Odin1806
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Tempered chocolate thickens

I have now twice experienced that when I'm tempering dark chocolate is becomes incredibly thick - almost solid- in the cooling phase When it happens I will accidentally heat it up to much as to get it into a texture where I can work with it. (I make…
Anna
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How to correctly make chocolate bars?

I was hoping someone would be able to help please? My brother has started making chocolate bars, we are using cargill 30% cocoa chocolate- we fill the prefamac chocolate machine with approx 7kg and leave the chocolate to melt for about 6 hours at…
Polyscript
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Where can I buy dark chocolate which was not produced in a factory that handles milk?

According to an FDA study most plain dark chocolate has milk in it. If it is produced in a factory which handles milk, it almost always has milk in it, even if it says its vegan and dairy free. Does anyone know where I can buy or know of brands of…
TheLearner
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Are commercial chocolate almonds coated with something that prevents melting?

Why is it that a milk chocolate bar begins to melt in my hand sooner than a chocolate-covered almond? The surface of typical chocolate-covered almonds are also a lot smoother than regular chocolate bars when I slide my finger around each of their…
Nixu
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How can I tell if my chocolate is tempered?

How can you tell if chocolate is already tempered? I have some bulk Bernard Callebaut milk chocolate chips.
Brian Low
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Why does chocolate go grainy when I melt it?

I was melting chocolate and it turned into a thick, grainy mess. What happened and what can I do about it? I followed this common method to melt chocolate: I used a double boiler i.e. I put a heat proof or glass bowl in the mouth of the pot having…
Iqra Amanat
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Making a dark, suspended chocolate sauce

I melted some dark chocolate at a low temperature and added whipping cream to keep it liquid at room temperature. I added more whipping cream after the mixture was at room temperature, but it thickened the mixture, rather than thinning it. It also…
Micah B.
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Old melting chocolate problem?

I have some melting chocolate that is over a year old and wonder if there is anything I can do to get it to melt to a smooth dipping consistency. It is melting, but very stiff and not really good for dipping.
K pope
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Putting a solid chocolate bar inside cake dough: what's the outcome?

Let's say I'm making a plain vanilla cake in a rectangular shape. If I were to put a solid chocolate bar in the middle of the dough before baking it, what would the outcome be when the cake is removed from the oven and has cooled down? The bar will…
user1884155
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