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
For cookies I cover in chocolate I usually use add coconut oil to the liquefying chocolate to get a smooth mass. However, here it is really hard to get and even
I've made hot chocolate before however it's only ever been the instant powdered variant by Cadbury's, however today I bought some hot chocolate by "Charbonnel e
I tried to make rocky road and stuck exactly to the recipe which called for butter and syrup to be added to melted chocolate..but very single time I added the b
I want to create white truffles which doesn't taste like white chocolate (sugar and vanilla) but like dark chocolate. So I tried to create them from cocoa butte
I'd love to make my own chocolate chips from scratch. But everything I've produced seems to melt during cooking. It would be nice to make them based on the pe
Can I substitute a German's sweet chocolate bar for chocolate chips in a rice crispy treat frosting recipe?
I have a 2-pound block of dark no-sugar-at-all chocolate, and I want to use some of it as coating for candies or popsicles. It's 100% raw cacao, so I'm thinking
I used a double boiler (two pots) to melt chocolate for truffles but half way into dipping the truffles in the chocolate, the chocolate hardened and became very
I tempered a few bars of chocolate yesterday and it was a successful experience. Then I stored the remaining in the fridge. If I liquefy it, is it tempered choc
I vividly remember molten chocolate was supposed to be stirred in one direction; there was even a name for this procedure. My friend, who used to work (sales) a
Sometimes, during a single session, spots and lines may appear on tempered chocolate. This seems to happen with the first third of production. Chocolates pro
I am making coffee flavored biscottis that I want to drizzle with coffee flavored melted chocolate, which should harden after. I have searched but without much
Today I melted some white chocolate in a double boiler along with some red food coloring (liquid) and strawberry flavoring (liquid). The liquid was added before
I tried making homemade bounty bars twice but there is a problem I can't seem to get the solution to this problem right. What I do is as follows: I first mix
Let's say I'm making a plain vanilla cake in a rectangular shape. If I were to put a solid chocolate bar in the middle of the dough before baking it, what would
Why is it that a milk chocolate bar begins to melt in my hand sooner than a chocolate-covered almond? The surface of typical chocolate-covered almonds are also
I have baked a victoria sponge cake and it came out fine. In order to make a chocolate sponge cake, Can I use the same recipe of Victoria sponge cake and just a
I've come across a number of recipes (the most recent of which was this) which suggest various combinations of adding hot melted chocolate to a mixture that con
I was reading that couverture chocolate is apparently "real" chocolate that requires proper tempering to have the right texture and shine. What if I don't tem