I'm having a birthday party this weekend, and therefore I need to make some food for my guests. For dessert I want to make a chocolate sphere with some kind of
I would like to make chocolate decorations with melted chocolate. After searching on the web, however, I am not quite sure I could find acetate sheets. But I ca
Recently I was experimenting with bakers chocolate. I proceeded to add some butter and continued to mix until smooth. Afterwards, I added a small amount of whol
Should chocolate soufflés in their entirety have the same texture and solidity as its somewhat firm outer shell through out its body(excuse my redundancy
What is the purpose of tempering chocolate? If I'm dipping something in chocolate, can I get by with just melting the chocolate?
Is it possible to directly melt baker's chocolate (sliced from bar form), mix with sugar, then add an a sort of "inverting" chemical to prevent it for resolidif
I have unsweetened chocolate, which is stored in seized form (soft, grainy). I use it for chocolate sauces. Is it possible to temper this chocolate by: Sweeten
I have some melting chocolate that is over a year old and wonder if there is anything I can do to get it to melt to a smooth dipping consistency. It is melting,
I melted some dark chocolate at a low temperature and added whipping cream to keep it liquid at room temperature. I added more whipping cream after the mixture
I am melting some chocolate on pan so I read that melting with water cause some lumps, and told that to use milk. So I want to know how much milk I need to use.
According to an FDA study most plain dark chocolate has milk in it. If it is produced in a factory which handles milk, it almost always has milk in it, even if
I have a fair amount of 75% cocoa chocolate. I would like to melt this chocolate and mix it up with some spices, fruit, nuts, coffee of mine. I would then sprea
I'm planning on making a custom box of chocolates using a home-made silicone food/ice-cube tray. I think I'll need to get the chocolate pretty hot and runny so
I was hoping someone would be able to help please? My brother has started making chocolate bars, we are using cargill 30% cocoa chocolate- we fill the prefamac
I love chocolate. (I'm sure I'm not the only one). Today I made some cookies, which I dipped in molten chocolate (basically dark chocolate + a bit of butter, mo
Apparently there is very little sugar in a cocoa pod so sugar is generally added in the chocolate production process. My question is why has it become the com
I have now twice experienced that when I'm tempering dark chocolate is becomes incredibly thick - almost solid- in the cooling phase When it happens I will acci
I wanted to try a chocolate ball which is made of: condensed milk a little almond powder raisins I mix these ingredients into a soft ball and then I want to
I've been googling about this for a while, and it seems to be a common practice to avoid overheating chocolate in the context of tempering. Here's an example so
I was melting chocolate and it turned into a thick, grainy mess. What happened and what can I do about it? I followed this common method to melt chocolate: I us