I have recently bought a small coating pan which I am going to use to coat peanuts & raisins with chocolate, and then polish with capol. I am quite new to t
We have made the standard type of these for years, using a recipe similar to this one 3-Minute No-Bake Cookies. A problem we have sometimes is that the sugar w
For the cake we needed melted chocolate with some extra sugar. However, instead of sugar we have added salt. Is there a viable way to separate the salt? The
Melted chocolate is known to seize badly if it comes into contact with small amounts of water. Ideally, when wetted more and mixed, it should get better again,
I made a triple chocolate cheesecake. The bottom is just crushed Oreos (no filling) and melted butter which is baked to make the crust. But once I was done ma
Keeping my entire home at 74°F isn’t practical. Is there a device for storing butter and chocolate at a temperature that’s reasonable for use an
I was doing a home-made, raw chocolate, made of: raw cocoa powder raw cocoa butter xylitol, substituting sugar The problem was that xylitol was not dissolving
I used to buy El Rey Gran Saman (70%) and Mijao (61%) Venezuelan chocolate in the UK in 5kg boxes of discs. My previous supplier is delisting El Rey and selling
I want to make a lightly sweetened, very dark chocolate sauce. I've been trying to make this with water or milk and cocoa powder and a small amount of sugar. It
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
I have attempted to put chocolate chips in cake batter, but they always melt. Bakeries are able to make chocolate chip cakes and the chips are still somewhat so
I would like to ask if roasted and liquified hazelnuts will negatively affect the tempering of milk chocolate? I have hazelnuts that I have roasted and liquif
Why does my chocolate chip cookies look "ugly"? The chocolate chips stay insdie the cookies, unlike other chocolate chip cookies, the choco chips go are on top
I was sampling several brands of dark chocolate bars. Here are two of them. Lindt 90% Supreme Dark Ghirardelli 86% Intense Dark This bar of Ghirardelli chocola
My girlfriend has recently found out she has a number of allergies and her favourite thing to eat at Christmas time is a Terry's chocolate orange with popping c
I am looking to recreate a dairy free popping candy chocolate I have no issues creating the chocolate but I'm sure popping candy contains milk... Is there such
I have a list of ingredients but no recipe name or method - does anyone know what it may be? The ingredients are: 200ml strong coffee 1 Tabs Demerara sugar 75
Recipes for white chocolate style cake (or ice cream/truffle/...) coatings (the snappy kind, not soft frostings) tend to rely on cocoa butter, shortening, sugar
I am trying to make thick hot chocolate. At first I used cocoa powder and cornstarch as the thickener, bringing the milk + cocoa powder + sugar mixture to a boi
I bought some Mars Celebration and Cadbury chocolates and toffees yesterday in my local store in Australia. I'll take them as gifts for my friends when I return