I'm making a dark chocolate cake, it calls for white sugar but I have an unopened bag of granulated suagr at home. Can I use that instead to save some money or
I am making moulded chocolates and I followed a recipe to make a mint ganache filling. I used 175g chocolate, 125ml cream, 10ml mint essence and 100g glucose.
Is it possible and necessary to temper store-bought quality chocolate like Lindt? Say, for example, you want to use it to make chocolate moulds - would it be p
I used the microwave method to temper chocolate. The first time I took it very slow and did it on a low power level. The result was a very shiny chocolate with
Iv'e recently seen, for the first time, chocolate coins filled with caramel and "Atlantic salt". I did a bit of searching and found some more of these types of
I need to pipe my chocolate mousse into chocolate Cups but the shape is not staying, how do I make my Mousse firm? I used the following ingredients in my mousse
I've been making chocolate mousse à la Julia Child since I was 12. I vaguely recall trying it with butterscotch chips, which didn't work. Now I have hi
Would you recommend a way to make mole sauce without chocolate? If so how? I'm diabetic and don't want a lot of sugar in my sauce.
I've been reading up on cookie science, and read that melted butter makes a denser cookie, and creamed room temp butter makes a cakey cookie. I'm looking to mak
I am looking for a non-alkalized, full-fat cocoa powder to use in recipes. By non-alkalized, I mean cocoa which has not undergone the Dutch process. The proble
I have a fair amount of 75% cocoa chocolate. I would like to melt this chocolate and mix it up with some spices, fruit, nuts, coffee of mine. I would then sprea
I tempered 70% bitter chocolate (Lubeca brand) following the instructions on the Anova site using sous vide: first to 115 degrees, then 81 and lastly 90 degrees
I'm planning on making a custom box of chocolates using a home-made silicone food/ice-cube tray. I think I'll need to get the chocolate pretty hot and runny so
I've had a few Hershey chocolate bars in the past that had a white surface coating. After a bit of searching, I found this is called bloom. I'm not sure if this
I have a cheesecake recipe that I have used many times, and absolutely love. I also love chocolate. So I was thinking, why not combine the two? There are plenty
There is a famous Brazilian sweet called brigadeiro (I've seen a few questions related to it around here) that is basically made of condensed milk, cocoa or pow
I have some glazed chocolate cookies that I accidentally put on a cooling rack to let the chocolate glaze cool off, but now the chocolate glaze is completely st
In an attempt to make (vegan) white chocolate I noticed that the sugar doesn't dissolve in the melted cacao butter. For reference, this is the recipe I'm using
I need 70% dark chocolate for a cake recipe (actually 72%, but the recipe notes that slightly lower content will be fine), also, according to the recipe, high-q
In the supermarket I saw a packet of cooking dark chocolate and a packet of dark chocolate slab. I want to ask are they same ? Is there any difference between c