Can I use dried cranberries instead of chocolate chips in my GF cookies? Will it work the same? If so, should I correct the sugar amount in the recipe? Thanks
Water is the arch-nemesis of chocolate. So how do you put water-based fillings into chocolates without splitting the chocolate? I've tried this a few times, and
What is the percentage of cocoa solids in Hershey's semi-sweet chocolate chips? Need to use it for a recipe that calls for 70-72% Cocoa solids.
They are from Turkey but have no idea what they are traditionally called. Although the box is generic, the contents are from a Turkish confectionery. The bro
Tempering chocolate can be a messy process at times. So I had an idea to cover the plastic bowl that I use for tempering with plastic wrap so that once I'm fini
The usual process of tempering (dark) chocolate involves bringing it up to 45°, then down to 29° and back up to 31°. If I leave the tempered chocol
This image represent the Cake Plenitude by Pierre Herme. It is composed of chocolate pound cake, caramel sauce, chocolat au sel. My main question is how to get
Is there a chocolate flavour liquid without the sediment and no milk in it?
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
How do I apply a thin chocolate coating to puffed rice? I want to make chocolate puffed rice cereal. Considering a coating of milk chocolate vs dusting of coc
I've been making chocolate truffles recently, and I'm pretty pleased with the result, with one exception. I make a ganache (different mixtures of cream, butter
I want to make a creme anglaise au chocolat for tart filling. I used the recipe of my best pastry chef Pierre herme: 125g milk 125g cream 3 egg yolks 70g su
This (Allrecipes Chocolate Avocado Pudding) is a great recipe for Chocolate Avocado pudding, which I use as a frosting for cakes. So, sticking away from normal
I'm looking to make chocolate with two ingredients only(and a bit of salt also) however all the recipes seem to have a few ingredients listed. Is it possible t
I've started producing 1000 cookies a day, and I was wondering if anyone knew of a way to decorate cookies faster with chocolate chips or nuts than doing it by
Based on a previous question I understand it is not possible to make chocolate from home since specialist and expensive equipment is reqiured. As such I bought
Prompted by @JamesWilson's chocolate question, I am wondering if anyone makes a very small scale conche. I searched online but did not see anything obvious.
I've just recently gotten into making fudge and have found a recipe that works amazing for almost every flavour I want to make. I use Cocoa Powder or White Choc
Yes, I know it's almost impossible to get a good sugar-free chocolate cake, but I won't give up trying,as my husband is a diabetic, and I want to make something
I made this recipe for dark chocolate ice cream. I did a double recipe, using 3 egg yolks + 1/2 cup cream instead of 12 egg yolks, and I left the cocoa nibs in