What can I use to set the strawberries on to cool if I don't have parchment paper or a cooling rack?
How can I get rid of the air bubbles in the melted chocolate after I have blended with a mixer? I knocked the tray on the table so hard and the air bubble began
Unfortunately, I do not have any cocoa powder left. If I use Cadbury's hot chocolate mix, would it give me the same effect?
When making chocolate glaze for éclairs or donuts, I want to use almond milk (well mainly because I don't normally have heavy cream readily available but
Both contain low fat cocoa and chocolate flavor as ingredients. What would be the real difference between them in terms of taste and usage?
What is the difference between chocolate fondant and liquid chocolate cake? They are quite similar and visually indistinguishable.
Sometimes, during a single session, spots and lines may appear on tempered chocolate. This seems to happen with the first third of production. Chocolates pro
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
I'm baking something that I might end up sending on a very long trip. For this I would want to make ganache, but it may be in transit for as long as 10 days so
I have made some Anzac biscuits and would like to coat half of the biscuit in chocolate. Is it best to use a butter knife or dip them in a bowl of melted chocol
I am making a Guinness chocolate cake and I need the color of it to turn out lighter to match the colors for a wedding. I have already used non 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-proces
When I melt 16 oz of chocolate I add 4 oz of oil how long can I keep this and how should it be stored. Someone said something about botulism ??
When I melt 16 oz of chocolate I add 4 oz of oil how long can I keep this and how should it be stored. Someone said something about botulism ??
I made candy melt modeling chocolate for the first time and it is just a bit too oily. Is there a way to fix it? I don't think I stirred it too long but my me
I am following a very simple recipe for making peppermint-stuffed chocolate, like the "After Eight" kind. I have a problem with the uniformity of the mint mass
I am trying to use chocoate candy coating on chocolate transfer sheets. The normal chunk of chocolate candy coating is too thick when melted, so I used vegetabl
I'd like to make a chocolate dessert sushi but I'm stuck trying to come up with a substitute for nori or rice paper. I know some people like to use plastic cho
I made chocolates in a mold but when I take it out of the refrigerator it starts melting and water accumulates on surface. My process: I melted the chocolate a
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