Please, I'm making homemade butter that will be kept and served at an outdoor event. What process/additive/ingredient can I add to preparation that will prevent
I was hoping someone would be able to help please? My brother has started making chocolate bars, we are using cargill 30% cocoa chocolate- we fill the prefamac
The following text is from the FDA site: What is Salmonella? Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the Unite
I love chocolate. (I'm sure I'm not the only one). Today I made some cookies, which I dipped in molten chocolate (basically dark chocolate + a bit of butter, mo
I really like the chocolate cake recipe that appears on Hershey cocoa boxes. It's very rich and moist. It uses oil and boiled water to give you an idea of the t
I found a recipe for Chocolate Brownie Cookies and am wondering whether I can substitute semi-sweet chocolate chips for the 3 TB cacao nibs? I'm going to be ser
I'm making white chocolate following this recipe and it had a couple issues: The sugar didn't fully dissolve, so some of it tasted overly sweet at the bottom o
So, I was given a Kitchen-Aid heated mixing bowl for Christmas, and following the instructions I have attempted to temper chocolate a few times without any succ
We buy a block of callebaut chocolate that is five Kg. We are not commercial. I'm looking for a easier way to break off the amount we need it's a block around
I regularly buy Ghirardelli double chocolate chips. Most of the time they have a complex and delicious flavor. But sometimes the texture is harder and they have
I am a chocolate lover and recently figured out I have to completely remove milk from my diet (due to problems with casein). I figured I can make my own milkles
Apparently there is very little sugar in a cocoa pod so sugar is generally added in the chocolate production process. My question is why has it become the com
I have been making various kinds of chocolate bonbons for about 8 months with great success. (Once I had mastered tempering, that is.) I had read somewhere (bu
Would it taste the same if I made a hot chocolate out of couverture milk chocolate + milk and a hot chocolate made out of couverture dark chocolate + more milk
My understanding is that the difference between dark chocolate and milk chocolate is that milk chocolate has milk solids and more sugar. Why don't we often see
I would like to know how to temper chocolate without seeding it with already tempered chocolate. Possibly this comes from a misunderstanding for the reason for
I made a chocolate cake and recipe calls for buttermilk and oil which makes the batter liquidy,but when I bake it, they turn out rubbery or they become very den
I always put chocolate or cocoa powder in my chili. Now I want to try making white chicken chili. Should I add white chocolate?
About chocolate: I tasted a 66% cocoa chocolate bar origin of Caribbean coast. And then, I tasted a 66% cocoa chocolate origin of Alpaco (Ecuador). The only t
I am trying to make chocolate in following steps- Take cocoa powder (unsweetened) and powdered sugar. Grind them. Add Regular (unsalted) melted butter, mix the