My daughter says cocoa is not chocolate. I've always believed that cocoa is chocolate, or part of chocolate, or whatever makes chocolate. I'm confused. So, if
I have now twice experienced that when I'm tempering dark chocolate is becomes incredibly thick - almost solid- in the cooling phase When it happens I will acci
I wanted to try a chocolate ball which is made of: condensed milk a little almond powder raisins I mix these ingredients into a soft ball and then I want to
I've noticed 3 ingredients in all dark chocolates: cocoa mass cocoa butter cocoa powder. This made me wonder if someone could have different ratios of these in
I've been googling about this for a while, and it seems to be a common practice to avoid overheating chocolate in the context of tempering. Here's an example so
Recently I got a bag of dark chocolate chips, 12oz (340g) for $3.95. (15g per serving) It's total fat content is 4g, 2g of which being saturated. The bag does
Here is the recipe I am using. For batter: 2 cups Sugar Flour 1 3/4 cups Cocoa 3/4 cup Baking Soda 1 1/2 tsp Baking Powder 1 1/2 tsp Salt 1 tsp 2 eggs Milk 1
It is possible to find chocolate-coated shortbread (as in, the Scottish biscuit made of flour, sugar and butter, coated with chocolate) as a product in the UK,
I was melting chocolate and it turned into a thick, grainy mess. What happened and what can I do about it? I followed this common method to melt chocolate: I us
I'm trying to perfect the low calorie hot chocolate that is thick as to the point of being almost pudding like or spoonable and easy to make in a microwave. I'
I have heard people saying that brownies are simply a smaller version of chocolate cakes, is that so? If not, then what could be the differences between browni
I just happened to see it in the freezer and it looks really good hasn't been opened or thawed but everywhere I look I seem to get a different
I made my first chocolate covered creams as a Christmas test run, but I put them to dry on a cake cooling rack. This morning the chocolate was so stuck that whe
So I ran across a recipe for “crock pot hot chocolate”. For those of you who are curious it is: 1.5 cups of heavy cream 1 can sweetened condensed
I see Espresso Powder frequently in chocolate-based baking recipes. I've done some searching here (and elsewhere online) for potential substitutes, but have onl
I've picked these up at a swiss/ french patisserie and I'd love to try making them myself, but I can't find anything online similar to this. They are dry and c
I've got some remaining puff pastry left over (1 sheet, store bought, frozen). I have seen recipes online for puff pastry chocolate tarts, like here https://ww
I refrigerated 6 dozen fresh baked chocolate chip cookies over night, then discovered that baked cookies should not be refrigerated. They are at room temp now,
I'm looking to make homemade chocolate bars but I'm having a hard time finding any sort of chocolate (chips or otherwise) that are nut-free. Where can I look
This is more of a theoretical question. But assuming I have the following ingredients Cocoa powder / Cocoa Mass (containing no cocoa butter or trace amounts of