My wife loves mint / chocolate chip ice cream. It hasn't been my favorite because of how waxy the cocoa butter in the chocolate becomes when it is cold. Is the
I have a recipe for a normal Victoria sponge. I also have a huge box of Swiss hot chocolate powder. (The kind you sprinkle onto hot milk to make drinking chocol
OK, this has been bugging me for a long time... According to our cookery teacher at school, chocolate contains three ingredients: cocoa, sugar, and milk. If you
I am using this flour-less chocolate cake recipe as the crust of a New York style cheesecake. Cake recipe The full recipe is in the youtube description, if you
I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important. I tried a
I notice that professionals tend to always melt chocolate in a basin over steam to prevent burning. I have over time become lazy and melt chocolate in the micro
I work in a coffee shop, and we stock Ghirardelli Sweet Ground Chocolate and Cocoa flavored sauce. However, this sauce is constantly overflowing. We are los
Beyond the obvious differences in flavor, do these two tend to be interchangable? The consistencies and composition seem close enough to me to make an acceptab
Can someone please help me with tips to make chocolate cups with swirly designs. Something like this. I've tried painting the inside of a cup with white chocola
I've just found my new-found love for making chocolate cups. And on one of the videos of how to make chocolate cups, the lady used a chocolate transfer sheet to
My friend would like to make a chocolate cake using this recipe: HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake. The ingredients: 2 cups sugar 1-3/4 cups al
I've been trying to make white chocolate brownies by taking a normal brownie recipe and replacing dark chocolate with white chocolate. It doesn't work, though -
I have an order for 850 cake balls. In the past I have used chocolate candy melt from the Bulk store. However I was offered a great deal on Callebaut chocolate
I need a little liquidy version of Nutella for a recipe, how can I achieve this? I tried blending Nutella with milk but its a messy procedure, is there a clean
I've been making chocolate sponge using some Swiss hot chocolate - because I happened to have that in the cupboard. But now I've run out. So I need to go out an
This is a recipe for a dark chocolate cake. It calls for 2 ounces unsweetened chocolate. But I made a mistake and bought the 70%. The recipe also calls for 1.25
Suppose I want to coat a random object in chocolate. (Because, let's face it, why would you not want to do this??) Can I simply buy my favorite brand of choco
I have tried to temper equal amounts of Valrhona Couverture Manjari (64%) chocolate + baking chocolate (Van-Heusen brand, dark chocolate) without any success.
I usually put some amount in a cup and add a very small amount of water to start mixing. This is usually effective as long as the amount of water is very small
I have some cooking chocolate and I have some chocolate seashells. I've had the chocolate seashells for some time now and I want to use them because I don't wan