Is it possible to do something with chocolate so that it does not get hard anymore so that its consistency gets something like the caramel in a mars/snickers ba
From my understanding, a cocoa nib is unprocessed cocoa (correct me if i'm wrong please). Are cocoa nibs ever used for cooking or baking? My assumption is tha
How do you make chocolate thin enough to dip strawberries? If I make it thin enough to dip (with butter) will that affect allowing it to set-up and harden? I sa
I read the following question earlier: Converting pure chocolate to “bittersweet” chocolate In this question, the OP asked if he could change pure
A few days ago, I had a cocktail called "Winter queen". It may have been a specialty of the place where I had it, I couldn't find any recipe for it when I searc
So I know that one should never substitute chocolate chips for chocolate in a recipe, but I'm new to the game and don't really know what the deal with these cal
Would it be feasible to make a chocolate-flavored cheese? The idea that originally occurred to me was the use of chocolate milk for this purpose, but I'm not s
When I make chocolate mousse, I usually end up with a slightly rubbery surface on the mousse. To make the mousse, I do the following: Melt dark chocolate in a
I am going to be operating a stand selling frozen bananas (just like in Arrested Development), and we dip the bananas in chocolate. I bought some milk and dark
I just received my Revolation machine and will be tempering my Callebaut callets in them tonight. I will be using it mostly for dipping cakepops. I roll them
I am making this new gluten free brownie mix and am wondering if I can substitute the Baker's chocolate squares called for in the recipe, with 70% or higher coc
I'm making truffles, and my ganache keeps coming apart. The chocolate acts like it's overheating, but it's not. I've confirmed the temperature of the water in t
Yesterday, I made strawberries covered with chocolate. Both my strawberries and milk chocolate were at room temperature. I heated the chocolate in the microwav
I am planning to buy a laser thermometer to measure the temperature of melted chocolate for tempering it. As I have found out, the thermometer I want to buy has
When making chocolate chip cookies, I forgot to add white sugar while I was creaming the butter and brown sugar. I creamed the butter and brown sugar, had just
I'm looking for a good recipe to make a chocolate fudge/syrup style sauce that will not freeze solid when placed in the freezer, but rather retain its "liquid"
I melted once a chocolate bar and decorated with it my eclairs, while it was hot and melting, after putting them in the refregirator, they cooled fine, but they
Making yogurt from a small quantity of live culture yogurt can be gussied up using cinnamon by adding the spice to the milk prior to boiling it. Is it possibl
I recently stated making my own chocolates. (No bars, but filled chocolates and pralines) I also make the filling myself. Now I have a question about the lifet
It is an age old question. How can I ensure that the chocolate in a s'more is properly melted. Even when assembling them quickly the marshmallow just doesn't h