For instance, I have some bars of Valrhona I use for chocolate tarts and pastries, but I haven't been doing the dessert thing in a while. How long does chocola
What is the purpose of tempering chocolate? If I'm dipping something in chocolate, can I get by with just melting the chocolate?
A chocolate cookie recipe I'm looking at calls for melting down a cup of bittersweet chocolate chips. However, I happen to have a brick of completely unsweetene
A few days ago I made a batch of profiteroles and éclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ga
I poured some undertempered chocolate into molds (as practice). Out of the molds, the exterior of the shells were glossy, clear, and hard as is well-tempered ch
I want to make homemade mint chocolate chip ice cream but I'm not sure what type of chocolate to use. It seems like the chips in most ice cream are actually ch
I've been making chocalote chip cookies for a while and I just can't decide how many chocolate chips to put in each cookie. So maybe once and
Coffee and cacao beans have some properties in common. I'm wondering can you make something akin to chocolate from a coffee bean or something like coffee from a
I bought some silicone easter egg molds, and I put 2 layers of chocolate in them. After they had set I tried to turn them out of the molds and they just cracked
A friend insists that the "chocolate" is the German part of German chocolate cake, the evidence being that there are no palm trees in Germany (for the coconut f
Possible Duplicate:Can I use Chocolate Chips in place of Semi-sweet baking chocolate? Can I substitute chocolate baking bars for choc
I ran across this historic reference to making chocolate out of Chinquapin (which I assume to be a type of Chesnut) nuts. I have turned the internet upside do
I've been hand painting colored cocoa butter into chocolates molds for a while now, but I'd like to try airbrushing the molds instead, since I've seen some impr
I just discovered the fascinating world of tempering chocolate. I've read about it before, but I never tried it until recently. So, being the adventurous fello
If I have a recipe that calls for semi-sweet chocolate (melted), what could I use along with unsweetened cocoa powder as a substitution? In other words, what qu
We get lots of gifts of chocolate and due to health reasons, we can't finish all the chocolate. So we store it in the freezer. How long can or should you store
I used this recipe (http://www.youtube.com/watch?v=GOIN-7zay6g) w/out corn syrup and honey comb bars to make a chocolate bar. The problem is that as soon as I t
My recipe calls for melting chocolate chips and pouring the liquid chocolate over the cake for a coating. That works but, when it hardens, it returns to that d
I have just started my journey of testing and experimenting with a recipe for a Flourless Chocolate Torte. I really want to surprise my wife with a version of t
I'd like to know when melted chocolate should be added to reduced sugar meringue, and what will the end result be. Will the meringue stiffen up like cooled choc