dessert chefs, I make chocolate sauce for my drinks. My recipe is, in order, 1x unsweetened bakers chocolate (whole bar, chopped), 3x water, heat, 2.5x brown s
I live in Spain but I am Dutch. Does anyone know a substitution for "hagelslag" (chocolate sprinkles to put on bread) for making boterhammen (open-faced sandwic
It is tough to store chocolates during summer season. Is there any way to prevent chocolate from melting ?
Where I live, we don't have any kind of Graham crackers. I've used other cookies before instead of the regular Graham crackers without a problem. I now came acr
Just had a chocolate chip cookie at local bakery. Cookie was crunchy with gooey chocolate chips inside, like right out of oven gooey, but cookie was cooled. A
I want to make plain dark chocolate at home. The process is tricky in my experience, not simply mixing cocoa, cocoa butter, milk powder, sugar, etc. Can you
I just tried today to temper dark chocolate for the second time. I used about a pound of Toll House dark chocolate chips. If the quality of that chocolate is my
I make chocolate bonbons and in my new recipe I am trying to make a ginger ganache topped with dark chocolate. (This is the easy part). The hard part is when y
What is the purpose of tempering chocolate? If I'm dipping something in chocolate, can I get by with just melting the chocolate?
I know that when it comes to chocolate soufflés, the substance to coat a ramekin to help the soufflé climb is sugar. Here's my question: can I u
Easter is coming and I was interested in baking some cupcakes with a solid/praline-filled chocolate surprise inside. Please refer to the image below. Little sid
I am living in Australia and having a hard time finding a good substitute for Nestle semisweet chocolate chips. What should I look for in a good quality semi-sw
I've tried several times to temper chocolate and every attempt has been unsuccessful. I can't figure out what I'm doing wrong. I purchased quality couverture ch
I have tried making hot cocoa with melted chocolate. Here is how I did it: Heat up some milk in a mug until it is hot(ceramic tends to do better in microwaves
I've been trying to create some moulded pralines and have been tempering chocolate using the microwave method. The microwave method was to heat the chocolate in
I want make moulded chocolate but am always having a hard time keeping the chocolate in temper for the sealing process. I use the microwave method to temper th
Is it possible to directly melt baker's chocolate (sliced from bar form), mix with sugar, then add an a sort of "inverting" chemical to prevent it for resolidif
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: Sweeten
I blended toasted hazelnuts in a vitamix until they were a butter, added melted chocolate, then added coconut oil to increase smoothness. Here are the amounts:
I am a cookery student. As a part of my course, I need to create dietary menus. I have chosen dairy free. Because I am allegy to dairy it can