I've noticed 3 ingredients in all dark chocolates: cocoa mass cocoa butter cocoa powder. This made me wonder if someone could have different ratios of these in
What is the difference between cocoa powder and cacao powder? Can they be used interchangeably (taste and function the same)? I understand somewhat the processi
My cocoa powder settles in the bottom of the mug when I make hot cocoa using half-and-half (the dairy product). Is there any technique to prevent this?
In the 70's, I used to be able to buy cocoa butter squares - like unsweetened chocolate - made by Hershey's. They no longer make it. I made white chocolate fu
This is more of a theoretical question. But assuming I have the following ingredients Cocoa powder / Cocoa Mass (containing no cocoa butter or trace amounts of
I have a friend who wants to make American-style chocolate pancakes for breakfast in Mother's Day. That's alright and there are plenty of recipes laying around,
I've read that dissolving cocoa in hot liquids is supposed to make it release its flavors and make it taste more chocolate-y. This sounds useful for things lik
I've noticed that many 'chocolate' or 'cocoa' products, such as chocolate cake, chocolate milk and cocoa cereal contain fat-reduced cocoa powder rather than nor
I make my own chocolate from cocoa powder, cocoa butter, and syrup. The ingredients I was using a while ago were fine, I had success tempering and got the righ
I am a bit of a mad scientist, experimenting with recipes and generally trying to make my own versions of things at home (ice cream, cold drin
I am experimenting with making chocolate. From the research I did, the best starting point I got for ratios for normal "70% dark" chocolate is: 30% Sugar 38.5
When I make crunchie bars my melted chocolate that covers them goes white if I put them in the fridge. Will cocoa butter chips help that issue. I'm not sure why
First off, I don't normally do hot drinks. I don't like coffee or tea, and I only drink hot chocolate/cocoa or hot cider on occasion, so I really don't know wha
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
I've found several recipes to make cocoa spread (meaning without nuts of any kind), but none really satisfy what I'm looking for. I've tested a combination of c
I read here and here that cocoa powder could be "brewed" like coffee for a cocoa-flavored coffee-like hot drink. Today I bought some cocoa powder and a reusabl
I am trying to make a warm drink using cocoa without much additions. Basically I boil water and the slowly add it to a cup with cocoa powder w
Precise Digital Temperature Control? & ideas to correctly threshold melt & cool Cocoa Butter for stable Recrystallization at home? Trying to look at Hot