I'm baking a cake for my sister. Though the cake will be simple. I decided to make chocolate cupcake lollipops. The cupcakes will read out her traits like nice,
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
I tempered a few bars of chocolate yesterday and it was a successful experience. Then I stored the remaining in the fridge. If I liquefy it, is it tempered choc
I found a bag of chocolate chips in the back of a cabinet that's well past the 'best use by' date and showing signs of bloom. From experience, I know that it w
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 Micro
I use the chocolate chip recipe on the bag but double the vanilla and add more chips than called for. I also add a bit more flour. What I wa
I tried making Corriher's "Luscious, creamy chocolate icing" for the first time. 340 g milk chocolate (I love Hershey's) 225 g semisweet chocolate 28 g light
I want a chocolate chip cookie like the ones Subway has. Those cookies have a smooth top and chewy texture. I have a recipe for 3/4 cup fat, 0.5 cup sugar 0,5
I had a first try on a self-made recipe for a chocolate-hazelnut cream, in short Nutella. Question Even though I used ingredients that wouldn't have gone bad s
The chocolate making recipes usually say Cacao powder and Cacao butter. What if I have nibs? I can process/blitz them, but do I substitute the nibs for powder
I would like to know how long melted chocolate can last in a freezer? My wedding is in 4.5 months and would like to start now to melt chocolate for the party fa
My recipe calls for 1/2 square of baking chocolate per cookie. But trying to cut thru the bar into the indicated squares just crumble and are not neat or exact.
In this YouTube video at 3m22s, a chocolate easter egg melts when a cold saturated sugar solution is poured into it. Why does a cold sugar solution melt the c
I have just used cacao butter 6 yrs out of date to make raw chocolate adding honey and raw cocoa powder. I didn't realise until after I had made the chocolate h
I would like to make a chocolate silk pie for Christmas. I have a LOT of unused Milk Chocolate left over from a wedding and so that's why I am using the milk c
Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or technique
So much leftover chocolate truffle base that I better package nicely and get out of the house: Is there some ratio or rule of thumb to spare me from experiment
There's a question with answers detailing the difference between pure cocoa powder and chocolate; it boils down to the 'raw' cocoa powder being a very ungratefu
I'm trying to make chocolate fondue for dessert to serve in a restaurant on Valentines Day. What should I do to prevent the chocolate fondue from burning during
I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, mo