Yesterday, I made hot chocolate with "Schokotraum Typ Trinkschokolade" from Krüger. I was very surprised, that it didn't taste sweet at all (which is bad;
I want to use Matcha powder in some baking recipes (cake, macaroons, cheesecake, etc), and while I think it tastes fine many others have told me that it is too
I'm noticing that there is a huge difference of the amount of carbs in dark chocolate. For example, Lindt Excellence Cocoa 90% says: 100g chocolate: 592 kcal
I tried to make crispy chocolate using dark compound outer casing. An inner filling made of dark compound, fresh cream, honey mixture along with some rice crisp
I recently read this article which suggests that it's impossible to make caffeine free chocolate. Why would this be the case? If we can make caffeine free teas
I made chocolate pudding from scratch and substituted 1 cup of Stevia for the cup of sugar and the pudding is bitter tasting. Any way I can salvage the pudding
I've been to some stores that offer hot chocolate that has been "brewed for 2 hours". I've also come across the following recipe that instructs to let the mixtu
What kind of bourbon should I use in this recipe for "whiskey balls" (aka "bourbon balls" aka "tipsies")? 1 6 ounce pkg — 1 cup chocolate bits (chips)
How to make silky smooth chocolate like galaxy bar or dairy milk bar from chocolate compound?
I make my own chocolate from cocoa powder, cocoa butter, and syrup. The ingredients I was using a while ago were fine, I had success tempering and got the righ
I am a bit of a mad scientist, experimenting with recipes and generally trying to make my own versions of things at home (ice cream, cold drin
I am sensitive to Caffeine as I suffer from a rare sleep disorder; I don't consume anything with caffeine rather on rare occasions. I miss the taste of Chocola
I am experimenting with making chocolate. From the research I did, the best starting point I got for ratios for normal "70% dark" chocolate is: 30% Sugar 38.5
First off, I don't normally do hot drinks. I don't like coffee or tea, and I only drink hot chocolate/cocoa or hot cider on occasion, so I really don't know wha
In baking chocolate marshmallo logs, the recipe calls for 3 sq of semisweet chocolate. In the new packaging box, how many squares do I now
My mom always made chocolate fudge, unfortunately I never learned how she did it. I tried making it for the first time and I forgot to put the vanilla in. Will
I have a recipe from maybe the 1950's that calls for 1 pkg semi-sweet chocolate - I seem to remember a smaller bag than what I find in the s
Below is the milk chocolate recipe I used. It's good enough, but grainy, not as smooth as I'd like. Any thoughts on how to make it smoother? M
I have a recipe for a moist chocolate cake that requires 3 cups of all purpose flour and 1 1/2 cups of unsweetened cocoa powder. I would like to turn this mois
My glaze did not come out as expected. Will chocolate set differently if I start with, say 60% vs 70% chocolate? If so, is there a suggestion as to how to adjus