I have been dipping chocolates for many years. I recently tried a new brand of chocolate that has a fantasic flavor, but it is thicker than I'
What's the difference between the following chocolates? Milk Dark Semi-sweet Bitter-sweet If a chocolate only lists the % cocoa solids used, can I figure out w
After all, chocolate has oil and sugar in it. Why don't bacteria love it? Thanks!
What is the best way to store dark chocolate to preserve chocolate and flavour?
We are trying to make chocolate truffles by heating cream and adding to chopped up chocolate but it keeps curdling. Are there any tips to avoid this happening?
I'm trying to create a set of liqueur and cream filled chocolates by hand. My current idea is, having created the chocolate for the outsides, to build up layers
I wanted to make a Stevia-sweetened chocolate milk so I tried mixing some unsweetened cocoa powder with the milk and stevia, but I found that the cocoa powder d
Is it possible to successfully temper the chocolate without a thermometer? I'm sure it's quite important but since it's so difficult to find one in my country a
My fudge recipe uses peanut butter, brown and white sugar, corn syrup, cream, and chocolate. How can I can add a bit more "pizazz" to my fudge, taking the flav
I found a flourless chocolate cake recipe that I want to try, it uses semisweet chocolate which I thought would have enough cocoa solids already but it calls
I tried making "Dark and Stormies" out of Greweling's book (Chocolate and Confections). The center is a white chocolate ganache infused with vanilla and ginger
I want to use up some chocolate I have on hand, and don't have enough of either one for the recipe I plan to use for truffles, so I thought I'd try combining th
I don't have baker's semi-sweet chocolate and recipe calls for a box with 8 squares. Can I replace with chocolate chips and if so what would be the ratio?
What's the best way to grate chocolate without getting it messy and melting all over one's fingers? I've been using a fine cheese grater, and while it does the
I made some chocolate cream frosting / ganache (basically just double / heavy cream with plain / bittersweet chocolate, melted and whipped up). I ended up wit
The question on Dissolving cocoa powder in milk describes the two common workarounds for making chocolate milk with raw cocoa powder. While obviously it works e
I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don'
I usually buy Valrhona chocolate in blocks, but at this moment only the fèves/callets/nibs are available to me. Is it possible to temper these nibs or ar
Where do I buy good quality (for truffles) chocolate in bulk quantities (> 3 lbs)? The prices I'm seeing for Valrhona, etc on Amazon reach nearly $15/lb and
I know, right? Sounds awesome. Here's what's up: For Christmas I got one of those do-it-yourself molds for making ice shot glasses. My idea is pretty simple: M