I bought a chocolate bar and only hate half of it. I want to store it in the freezer, but part of it will be uncovered. Is this a safe way to store it in the fr
my oven has recently broken, it turns on but does not heat. On the other hand, my broiler works just fine and I've been able to cook peach cobbler and peach bre
I want to make plain dark chocolate at home. The process is tricky in my experience, not simply mixing cocoa, cocoa butter, milk powder, sugar, etc. Can you
I recently made chocolate mousse with 50g of 100% chocolate, and 2 egg whites. No sugar, sweeteners, or cream added. This resulted in a very stiff and even slig
I failed to melt chocolate bars in order to make chocolates in mold. I tried twice using water bath and microwave but it wasn't as runny as I had expected but m
The cookie recipe calls for 2 large eggs and I only have medium. Is there a way to make up for the egg loss or substitutions?
I am in the process of making a DIY Soylent meal replacement. I've tried Hershey's cocoa powder and it tastes awful. Commercial manufacturers of flavored protei
Today is an unsually hot day where I live in France, we are reaching 40°C in some cities. As I grabbed a KitKat out of its bag, I noticed that it was comple
I have eaten home-made chocolate before, and while it was pretty good, it could not compare with the expensive chocolate at the store. I would like to make the
The combination of milk chocolate with coffee is very good. The classic strategy is to take a bite of chocolate, chew it for five seconds, and then sip some cof
For making chocolate bars. Nibs or liquor, why use one over the other?
I often prepare mini chocolate fruit puddings (in shot glasses), by combining fresh fruit and a melted truffle for guests; as a quick hors-d'oeuvre. I found a b
Take pity, is there any way I can be better? Here's a close-up (in case that, you know, helps) I heat only normal real chocolate (i.e., normal bar eating or c
I have a bizarre idea that milk powder is bad tasting, therefore I wonder if it could be possible to make chocolate bars with fresh milk or cream. If not, are t
The cake above is from this website and I was wondering how the swirl effect is done on top of the cake? At first, I thought it may be done using a similar met
I have found this explanation for example: Bake the soufflé: For maximum lift, it’s best to heat your soufflé from the bottom up — in
I prepared some pastry cream to use as pie filling. Right after it had been cooked, and while still hot, I passed it through a sieve onto a bowl with chopped wh
I'm trying to make dark-chocolate-covered marzipan balls, using Valrhona Guanaja 70%. My problem is that the chocolate coating is too thin; the end result has a
new here and amateur home cook. I'm trying new fudge recipes and got one down that works extremely well when I'm not using chocolate. When I use chocolate, it..
I melted chocolate chips and a small amount of oil and coated cookies. Here's the problem: the chocolate won't harden up. Is there anything I can do NOW to help