Questions tagged [chocolate]
For questions about chocolate as an ingredient. Also includes questions about the use of other cocoa-based products and questions about chocolate drinks.
502 questions
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Can a chocolate bar contain alcohol naturally?
Disclaimer: I know "chocolate liquor" has nothing to do with alcohol.
Some chocolate bars, even when the number of ingredients is low, have strong flavor that sometimes can taste similar to ...
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What additives can make chocolate not melt even as it reaches nearly 90C?
Something changed about our supermarket chocolate bars. I've always been able to melt or temper them, but the most recently bought ones would not melt. I stuck in my candy thermometer (which ...
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How much can I reduce the sugar in crinkle cookies?
I want to make chocolate crinkle cookies but all the recipes use so much sugar and I decided that I would add less sugar but I don't know how this will effect the crinkles on top and the texture. Does ...
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How do I temper chocolate properly without a marble slab? [duplicate]
I’ve tried melting chocolate using a microwave and sometimes a double boiler, but I can never get that glossy finish or the signature “snap.”
I don’t have a marble surface or a fancy thermometer — is ...
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How to make a sweet with liquid center inside a chocolate or flavored icing?
In a restaurant lately I tasted a sweet that had a thin encasing of chocolate or berry/fruit-flavoured icing. The encasing melted quickly in the mouth and the juice was released.
How do I make ...
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How to make chocolate easter egg without a mould?
I am planning on making some chocolate egg shaped things with my friends this easter Sunday, and we are each going to try to make a chocolate egg in a different way, without purchasing a purpose-built ...
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Peanut butter for shortening in brownies
My mother's old (1940s?) cookbook had a recipe for brownies which included a substitution of peanut butter for the shortening.They were not swirl brownies. Unfortunately the cookbook is gone and now ...
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Tempered chocolate without cocoa butter
Some chocolate bars do not have cocoa butter. Some bar have only the cacao mass and sugar. How does the chocolate process works in that sense? Usually I think of chocolate as a crystal with phases ...
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How to create spotted bloom lines on chocolate?
The materials science of chocolate is fascinating, and I am curious about the bloom patterns on melted, then solidified chocolate discussed over on Physics SE and also shown in the photo below from a ...
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What is the polymorph reached by letting the chocolate cool down?
I'm learning the physics of the chocolate and experimenting with tempering.
If you just melt the chocolate and then you let it cool down at room temperature you haven't tempered it of course. So it's ...
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crumbly fudge, separated fats. What can I do better?
I was making American Test Kitchen's Chocolate Fudge recipe it is behind a pay wall so here is the youtube video of them making it here. It is the same recipe.
The results are got were very crumbly ...
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How to improve the shelf life of my chocolate date spread?
I made a chocolate date spread which tastes good but didn't last a long time unrefrigerated. In about 10 days it started growing mold.
The only water in the recipe is the water used to soak the dried ...
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Can melted chocolate covered coffee beans be put in the freezer to restore them
I had ordered chocolate covered coffee beans by mail, but they arrived melted and soupy. Should I throw them away or try to save them? I am unable to return them.
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Why does chocolate spread shortly taste less good once opened?
Chocolate-hazelnut spreads are said to have a relatively long shelf life even after being opened, e.g. 12 months for regular jars on the official FAQ for Nutella.
However, I personally find that once ...
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How to make a nutella chocolate sauce that stays liquid at room temperature?
I am planning to startup a waffle store, for that I have bought a 750g jar of nutella. I also need to melt a chocolate bar. Now I am willing to make the nutella and chocolate bar less dense or liquify ...
