I have been swiping mystery candies from a dish where I work. They aren't mine and they aren't there for me to eat. But I find myself alone with the dish sometimes and they get eaten. [more inside]
How do I marinate tofu so it ends up with a chocolatey flavor? End goal: put the tofu in a soup. [more inside]
I wanna eat a coffee bar. Does it exist?? [more inside]
I vaguely recall a Louise Erdrich story which has a character obsessed with finding the recipe for the most perfect Sacher Torte that he tasted when he was young. Which book is it? [more inside]
I need the BEST CHERRY CORDIALS IN THE WORLD that can be ordered online and mailed! [more inside]
During the Holidays, I like to order chocolate, and the choices are endless, so I need recommendations. I've read some of the earlier threads, but I'd like to narrow the field and ask for more specific suggestions. First, I'd like to avoid nuts and initially focus on chocolates that have marshmallow centers. Second, I'd prefer companies that are located in the US in order to keep shipping cost to a somewhat sane level. Third, though not necessary, companies that offer print catalogs would also top my list. [more inside]
I want to ship (locally store-bought) chocolate and (homemade) jam across the country (US). Will the quality noticeably diminish if I don't use ice packs? [more inside]
Cooks, do you think I can make chocolate pudding with Abuelita hot chocolate tablets and coconut milk? [more inside]
I read recently that
it is technically impossible to make a cubic meter of chocolate, because the center would never solidify(emphasis mine). Why wouldn't a one meter cube of chocolate fully solidify? My naive understanding of chocolate production implies it might be technically challenging to properly temper a meter cube of chocolate as a single piece, and I have no doubt that nobody has equipment to do this on hand, but I don't know why it would be impossible. Is it true that the center of a cubic meter of chocolate would never fully solidify? If so, why is it so? If merely solidifying is not the problem, is there some reason it would be impossible to properly temper such a mass of chocolate?
Flavor my chocolates, please? Bonus points for uncommon. [more inside]
When I make instant hot chocolate, the directions always say to put the hot chocolate mix into the mug and then pour hot (not boiling) water on top. This does seem to produce better results than stirring the mix into hot water, although that might be confirmation bias. Does this actually work better? Why? [more inside]
I know Australia has taken the idea of the Easter Bunny and turned it on it's [feral pest] head in the form of the Easter Bilby, highlighting native species. Where can I buy one of these chocolate darlings that will ship to the US? [more inside]
Husband and I will be snowed in for Valentine's Day, from the looks of things. I have one bag of semisweet chocolate chips and one tin of cocoa powder. Also have half and half (no heavy cream), 2% milk, AP flour, baking powder and sugars brown and white. I know lots of recipes for cookies, cakes, brownies, etc., but if I am snowed in for several days with a full recipe's worth of chocolate ANYTHING I am going to eat more than is prudent. Does anyone have any PROVEN recipes for small amounts of chocolate-y delight? Recipes for two would be ideal. I've tried to Google, but most of the small scale recipes I'm seeing are either unreviewed or require an ingredient I don't have on hand. I am currently unable to shop due to Snowpocalypse 2014. Thanks in advance.
I received a tin of Trader Joe's Sipping Chocolate for Christmas, and have enjoyed it down to the last tablespoonful. But when I went to TJ's this weekend to pick up more, I found out it was a seasonal item and won't be back until next November. Wahh!! Hope me!! [more inside]
I would like to get some kind of coffee-related drink, but I'm not sure what I'd like. I like Kahlua & milk, and chocolate things, but when I've tried black coffee I haven't liked it. I will be heading to a Starbucks in the morning so please give me an idea of what I could order there. [more inside]
I received an 11 pound bar of Callebaut MILK chocolate last year. I have about 10 pounds of it left. What on earth am I going to do with it?? [more inside]
I was gifted with a bottle of chocolate-flavored olive oil. What are some of your favorite recipes or uses for the stuff? I don't want it to gather dust in my cupboard.
In a fit of limerance I told my new dating partner that I would make them a birthday cake of their choice since their birthday falls on Christmas Eve and they never get one. They want something chocolate and decadent. I used to bake all the time so I have the skills but life stress has zapped my energy. What are your easiest and most decadent chocolate cake recipes so I can please her in the spirit that I intended?
This winter I'll be going to a holiday party to which I'll need to bring the most exotic chocolate I can find. Apparently some guests to this party start their search for exotic goods six months in advance because of reasons, but as I am new to this universe I'd like to at least attempt to bring something of note now that I've been allowed to join the inner circle as it were. Where in San Diego, Orange County, or Los Angeles could I get delicious but intriguing chocolate? [more inside]
My sister is on a very restricted diet to help out her immune system. No milk, no eggs, rare if ever gluten. Her favorite sometimes treat is See's Scotchmallows (milk or dark chocolate, honey marshmallow, and caramel) and she is looking for an alternative. I've googled around and looked at Etsy and some favorite vegan places, but I am not seeing anything that looks good. I thought maybe the the Vosges version, but it is made on the same equipment with milk. Does anything have any recommendations or something else that might help her miss them less? Thank you in advance.
I can't seem to find a recipe I'm fairly certain I've seen in the past for peanut butter cups. I seem to recall that it involved not using any actual peanut butter, but starting with peanuts and grinding them up kinda coarsely with something else in them to get that weird, chunky, not-quite-peanut-butter consistency to the filling. Does anyone know what I'm talking about?
When I encounter the chocolate bar aisle at a Whole Foods/Trader Joe/Central Market (if you're in Texas) type store, I am struck dumb by OPTION PARALYSIS. Please recommend me the best 2 or 3 brand/variety type chocolate bars to try next time I find myself in one of those hellpits. Muchas gracias!!!
I am making a birthday cake to serve to a bunch of kids, and I just did the first stage of the frosting recipe: I melted 125 grams of chocolate with 75 grams of unsalted butter. Then I realized the next step involves raw eggs, which I'd rather not use in a recipe for young children. (Especially because it will probably sit out for a while before serving.) But I hate to waste the chocolate and butter. Without using raw eggs, what can I do to transform this melted butter/chocolate mixture into a delicious chocolate frosting? [more inside]
I'm looking for chocolates wrapped like soccer balls, footballs, basketballs, etc etc. [more inside]
How can I get liquified cocoa butter and candy to reharden? [more inside]
I want to buy delicious chocolate, online preferably. I would prefer pure chocolate (milk or dark with no nuts or any distractions) or truffles (creamy with no flavor other than chocolate). I have seen a couple of websites online, but would like your recommendations... [more inside]
I have on hand semi sweet chocolate chips, butter, honey, confectioner's sugar, vanilla, whole milk. Can I substitute honey for light corn syrup? Or, can I substitute milk and butter for heavy cream? [more inside]
How do I keep my fancy French chocolates from melting? I am flying overseas, have a night at home, then driving all day the next day. I am hand-delivering them to the recipient and I don't want to hand over a gooey mess. [more inside]
In the 1990s, my favorite beer was Bert Grant's Perfect Porter. It was delicious and easy to drink, and had the tastes of chocolate and roasted coffee. Sadly, it is no longer brewed. Please help me re-capture the taste of my youth by recommending other porters that have a similar taste. Something that might be available in Minnesota would be best, but I get to travel sometimes.
I have a booth at a trade conference a couple of times a year and I have spent time and money curating a reputation as someone who gives away very good chocolate at my booth. To date I have given away Lindor Chocolate Truffles. Then this year someone popped along and asked me if they were fair trade. No, dammit, they are not fair trade. But owing to the nature of my business, they probably should be. Please suggest some fair trade chocolates that I can substitute for Lindor truffles. [more inside]
So fall/winter in the US is when I am barraged by schoolkids and their parents to buy chocolate or trinkets or coupon books to raise money for the school. My very specific question is is this an American thing only? Pros and cons of this are not relevant here, but i am curious if other countries turn their students into salesmen. If so, what do they sell or fundraise with outside the states?
Where can I find black chocolate covered red licorice? It's big in Australia, but I'm in the US! [more inside]
Pastry chefs; powers of ganache, unite! (Help!) [more inside]
What should i name my chocolate company? [more inside]
Is there any qualitative difference between Hershey's Natural Unsweetened Cocoa and similar products from Dagoba and Ghirardelli? [more inside]
A little obsessed: where can I find gourmet candy apples like the one I just had in WI? [more inside]
Frost my cupcakes! Please suggest your best recipe for an excellent middle-of-the-road chocolate frosting-- not too dark, not too heavy, not too fragile, not too sugary. [more inside]
Nostalgia Zone - Does anyone remember a little yellow duck/duckling toy that had a cocoa or chocolate scent? It's from the early 80's and was a hard toy but it was really soft and fuzzy. PLEASE HELP because I can't sleep until I figure this out. Thanks!
I want to learn to make some serious chocolates, like the kind you buy in a heart shaped box but even tastier. I need technique and recipes to take me from learning to properly melt chocolate to making the creamy insides. Do you have books, videos, or websites that could help me?
I *love* buying chocolates or candy for friends and family on special occasions. It's kind of my thing, and the fancier the better. The problem is I have a diabetic in the family, and I want to send them something to celebrate an anniversary. Is there such a thing as fancy sugar-free chocolate or candy? I need something nicer than a bag of sugar-free Lifesavers.
I'm not sure what's wrong with me. If I don't have an entire bar of dark chocolate each day, I have what I guess is called a panic attack. Details within. [more inside]
I'm looking for recommendations for hot chocolate mixes which don't require you to add them to milk (it's probably best if they already contain the milk, but that's not required as long as it doesn't taste thin and watery when you put it in hot water). I'm not lactose intolerant, but I don't usually have milk around, plus it's much easier & more convenient to heat up water. [more inside]
My neighbors gave me a jar of homemade chocolate / fudge sauce for my birthday. (Good neighbors aren't they?) I need ideas on how to use it. [more inside]
Unsweetened chocolate ice cream: I would like to make a chocolate ice cream/gelato without sweetening it at all (no sugar, no artificial sweeteners, no fruit juice), how would I do that? [more inside]
Homemade chocolate recipes sought. All sorts. That's all. Thank you. [more inside]
Anyone know where I can buy Valrhona Celaya Hot chocolate? [more inside]
I have chocolate bitters! How should I drink them? [more inside]
I tried making this chocolate stout cupcake yesterday, using a local ale in place of Guinness. When I added the beer to the butter, it curdled. Why did that happen and what can I do to prevent it from happening in the future? [more inside]
Everything must be dipped in chocolate at my upcoming party. What foods, besides the usual (fruit, marshmallows, baked goods), should I offer for chocolate-dipping at a morning family event where many young kids will be present? Probably using standard milk chocolate in both a chocolate fountain and a chocolate fondue.
Carob versus Chocolate: Carob is widely held up by the Vegan/HealthFoods crowd as the 'healthier' and just as tasty rival to chocolate. However if Carob is really just as great as Cacao/Chocolate then how did Cacao/Chocolate come to surpass Carob and so dominate the European Market? [more inside]