Ask MetaFilter questions tagged with chocolate

Give the gift that keeps on smearing

DarlingBri — Wed, 23 Dec 2009 13:53:24 -0800

[HomemadeCandyFilter] We made Chocolate-Almond Buttercrunch Toffee according to this recipe. The toffee part is great; the chocolate part appears to be a train wreck. Basically, it's break and spread nuts, spread toffee over top, break and spread chocolate, add another layer of nuts. Everything went flawlessly, including the making of toffee with our thrilling new candy thermometer. But the chocolate is not re-hardening at all. This is not good.

I used continental plain chocolate (74% cocoa) and it never occurred to me this might happen or that I needed particular chocolate. Is this stuff ever going to get hard or will I have to scrape it off and do this over again with some other chocolate?

Where did I go wrong and how do I fix this? We plan to give this stuff as packaged gifts so I do need to fix it. Thanks!

Sweet tooth and citrus

Hakaisha — Fri, 18 Dec 2009 23:04:29 -0800

Orange + coffee = truffles? So, I'm making some truffles to bring to a Christmas dinner. Googled up recipes, seems fairly easy all in all, and I went shopping today for ingredients.

I don't drink very much at all, so I went for the smallest bottles of liqueur I could find at the store. I was originally going to use Grand Marnier because I love chocolate + oranges, but I hadn't the faintest clue how to use up all that orange liqueur unless I planned to be making truffles very often. Plus it was about twice the price of coffee liqueur. I ended up getting the coffee liqueur, figuring I can burn it on tiramisu if need be.

However, now that I finally got myself a Microplane (for my key lime pies! Really!) and now feel an urge to zest everything in sight... I'm still tempted to add some orange flavour to my coffee-flavoured truffles. I was thinking of adding a bit of orange zest to my coffee truffles to give it some zing. Would that be weird? Go badly together?

The ice is going to break!!! (in Christopher Walken voice)

cazoo — Thu, 17 Dec 2009 12:00:58 -0800

Ice Skating in NYC. Recommendations please? I am looking for an ice skating rink in NYC for a date. I'm trying to find one that is fun and not so crowded and you know...romantic and shit. So there are a few options I know of, Rockefeller Center, Central Park, and Bryant Park. I'm looking for an outdoor rink so Chelsea Piers is out of the question. How about the one at the Museum of Natural History? Is the one in Prospect Park any good? I'm not discounting Brooklyn. (I am a native, therefore surprise surprise, I have not been to any of these places.)

Also, this is important, which one has good hot chocolate nearby?

Help me identify the Ghirardelli ad music

rdauphin — Tue, 01 Dec 2009 19:42:12 -0800

What is the bit of classical music behind the Ghirardelli Peppermint Bark commercial on TV? I just saw the commercial and heard a snippet of classical music that I've been trying to identify. The ad is specifically for Ghirardelli's Peppermint Bark. Can you name that tune?

The weather outside is frightful, but my drinks are so delightful

filthy light thief — Tue, 17 Nov 2009 10:28:47 -0800

Recipefilter - It's winter(ish) time in my town, and I love seasonal flavored drinks, but I want to make my own (from scratch would be fun). Please recommend hot cocoa / chocolate recipes, coffee flavorings and the like.

How to store homemade chocolates

MeghanC — Wed, 11 Nov 2009 13:36:35 -0800

How can I tell what sort of homemade chocolates are safe to store at room temperature? Every year at the holidays, I make a bunch of assorted chocolates to give away as gifts. Previously this has been mostly limited to chocolate bars, chocolate-covered things, and things like coconut haystacks--things where all of the ingredients are safe to store at room temperature.

This year I'm looking to expand, but I'm having a hard time figuring out how to safely store things.

I'm hoping to make an assortment of truffles--the sort where you mix cream and chocolate, and then dip the ganache center into chocolate to coat it. Looking at recipes, I've seen everything from "store in the refrigerator" to "store at a cool room temperature". My house is kept at about 55--is that sufficiently cool? Does it change things that most of the recipes I've found are for uncoated truffles?

I'd also love to venture into things like bacon chocolate--would this need to be stored in the fridge? Cold storage isn't really great for chocolates (I'd rather they not bloom) and this would make them difficult to ship. Bacon chocolate bars aren't unheard of and are sold in supermarkets, so clearly there's a way to make them that leaves the chocolate shelf-stable, but is it something that can be accomplished at home, or does it only happen through the magic of factories and industrial equipment?

Obviously things like caramels (made with cream) can be kept out, but what about things like buttercreams?

Googling is getting me a lot of recipes and information from various chocolatiers about how to store their chocolates, but not a lot about storage of home production. Any tips, links, or opinions would be greatly appreciated.

What is this cereal I enjoyed so much as a child in the UK?

bookdragoness — Thu, 22 Oct 2009 13:22:45 -0800

What was this cereal I enjoyed so much as a child in the UK? I lived in Britain as a small child from about 1989 to 1991 and while living there had a cereal I enjoyed but have completely forgotten the name of. The major thing I remember about it was that it had chocolate chips that I would go 'diving' for with a spoon.

It was probably a cereal with flakes or oats in it. I get reminiscent about it most when I'm eating cereals that are sweet, kind of nutty, possibly with nut clusters in them (maybe it had little balls of nut cluster?).

There may have been an elephant on the box, but that's an extremely vague recollection.

What kind of cereal is this? Is it still made? Is there a way for me to get it in the US?

Thanks - this has been driving me nuts for years!

Looking for chocolate and cinnamon spice perfumes/oils.

immlass — Wed, 09 Sep 2009 10:23:05 -0800

I've been wearing the Body Shop's cinnamon spice oil, sometimes layered with their chocolate perfume (Amorito) for a couple of years. I've finally run out of both and the local Body Shop tells me they've been discontinued. Now I'm looking for an essential oil or perfume with both chocolate and cinnamon notes to replace the combination that won't break the bank if I wear it daily. I'm aware of BPAL although I've never bought from them, just tried imps I've been given. I'd appreciate specific recommendations for BPAL scents because I find their descriptions difficult to interpret sometimes. Other brands of oils are welcome; BPAL is just the one I know. On the perfume front I've tried Aquolina Chocoholics and it's OK but not quite what I'm looking for.

Help me make a chocolate bar at home.

Wordwoman — Sun, 06 Sep 2009 10:08:40 -0800

Is it possible to make chocolate bars at home? What ingredients and equipment do I need for making chocolate bars at home, and is this feasible? Please share any sources for ingredients and tips for a successful outcome.

always believe in your soul

mippy — Wed, 02 Sep 2009 08:48:04 -0800

A while ago, Green and Blacks did a hot chocolate version of their Maya Gold. Is there anything with that similar orangey spice taste? I've tried Whittards chili, and it has the heat but less nuanced flavour. Bonus points if I can make it with hot water for a less calorific treat! I'm in the UK, so it has to be available here.

Caramels Om Nom Nom.

halogen — Fri, 28 Aug 2009 16:20:50 -0800

Can you recommend a recipe for chocolate-coated creamy caramels (with creamy being the operative adjective)? Also, your candy-making tips. I love Fran's (Seattle, WA) gray salt caramels in dark chocolate, but at USD12 for 7 delectable pieces, I can't really justify the expense when I go shopping. Combine that with my current state of unemployment and a passion for cooking = clearly I have to make my own.

One of the recipes I've found is this one, but it uses condensed milk. Fran lists cream as the first ingredient in her caramels, and since I usually have cream at home but not condensed milk, I'd like to adapt the recipe to omit the condensed milk somehow. Can you help with that? If that's a bad idea, can you recommend a different recipe for soft, buttery caramels?

Furthermore, I've never made any sort of candy (as opposed to, say, pastries). Do you have any secret tips or ideas on how to deal with the sticky caramel mess? I'm fully prepared to deal with the frustration (assuming it's anything at all like working with sushi rice), but surely people have figured out ways to simplify the process? Please share.

Bonus points if I can use our meat thermometer that only goes up to 220°F/105°C: obviously this is a bad time for me to invest in a candy thermometer.

Aero in Minneapolis

punishinglemur — Fri, 07 Aug 2009 16:54:08 -0800

Where can I buy an Aero bar in Minneapolis?

15 pounds ends ten year drought

parmanparman — Wed, 29 Jul 2009 07:57:52 -0800

I have not had any chocolate since Easter 1999. My last bit of chocolate was a Cadbury Cream Egg. I was told by my doctor that if I get to 175 I'll be in a safe zone to eat a little bit of chocolate once a week or so. Not to make a big production out of it because I still have 15 pounds to drop, but what chocolate should I begin with?

Pimp my fudge!

Bardolph — Tue, 28 Jul 2009 13:23:42 -0800

Looking to jazz up my plain-jane homemade chocolate fudge. What are some creative and delicious ideas for fudge flavors and additives? Lately, I've been getting into fudge-- or at least, getting as far as the Never Fail Fudge recipe from the back of the marshmallow fluff container. While I'm a fan of the nice easy, reliable chocolate version that produces, though, I'd like to start using the plain chocolate as a base for some more creative flavors, more like the sort of thing you'd find at a specialty fudge shop. I've done the classic chocolate-walnut, but so far haven't had the guts to try any other fruit/nut/candy additions.

So I'm looking for nominations for your most mouth-watering and/or unusual flavors of fudge. Ideally, I'd like to stick with chocolate-and-X types of flavors, but I guess I could be interested in other base flavors if there's anything particularly delectable out there. Also, bonus points if anyone can provide any hints on the logistics of adding stuff to fudge (e.g. what items are too wet/too dry/too melty, how and when to mix things in, etc.). Thanks!!

Tried and true fat-free baked dessert recipes that don't suck?

vytae — Thu, 09 Jul 2009 13:21:02 -0800

I'm looking for fat-free (or super low-fat, like under a gram per reasonably-sized serving) recipes for baked goods that you've personally made and enjoyed. Cookies, cakes, quick breads, etc. are all fair game. Bonus points for chocolate stuff. I've heard all the usual tips about using apple sauce, prune baby food, black beans, instant fat-free pudding, etc. in place of the oil. I'm not averse to those things, but I'm having trouble finding any recipes using these techniques that aren't followed by 150 reviews saying how disgusting the results are. So: I'm not looking for general low-fat baking tips, I'm looking for specific recipes that you've actually had good results with. I don't expect the results to taste exactly like the real thing, I just want a non-gross approximation, and I trust the taste of my fellow MeFites more than a slew of random complainers on the internet cooking sites.

(Also, I understand that 2 bites of the real thing may be more satisfying than a huge piece of some nonfat substitute. And that adding sugar to make up for lost fat yumminess doesn't reduce overall calories. And that low-fat diets aren't a cure-all. I'm hoping to head off any derails here at the pass - just recipes, please! Thanks!)

Why does chocolate milk last longer in the fridge?

katocolon — Fri, 12 Jun 2009 09:14:39 -0800

Why does chocolate milk last longer than regular milk? I have a gallon of regular milk in the fridge, and some chocolate milk...the regular (whole for the baby, skim for us...) milk usually has an expiration date of roughly a week or so after we purchase it, but the chocolate milk has a date considerably further out...like a month...anyone have an explanation for this?

Is espresso hot chocolate impossible?

goo — Sat, 06 Jun 2009 19:26:44 -0800

Chocolate espresso - impossible? I want to make espresso hot chocolate, but after reading up it seems as though it's not doable. At all. Am I right? I want to make hot chocolate using my espresso machine. Initially I searched for insoluble chocolate thinking I could just run it through the machine as I would coffee, but such a thing doesn't seem to exist, and after doing some reading it looks like cacao beans need to be heavily processed before resembling chocolate.

I've read up on home-roasting cacao beans, but apparently that still wouldn't get me what I want as cacao beans are extremely bitter before processing, and need milk proteins and sugar to taste anything like chocolate (which doesn't actually make sense to me, as good dark chocolate doesn't contain any milk proteins, but that's what I read). Could I add milk and sugar after making the espresso to get the same effect?

I'm going to buy some cacao beans and experiment, but thought the hive mind could help as my chemistry and chocolate understandings are pretty basic overall! To summarise;
- will I totally be wasting money and time buying and roasting cacao beans in order to try to make espresso chocolate?
- if I make espresso chocolate, using an espresso machine and some ground, roasted cacao beans, will it be totally disgusting?
- will it be disgusting even if I add milk and sugar afterward? Or should I think about how to add milk and sugar to the ground beans before running it through the espresso machine?

I have an electric bench-top machine and a stovetop mokka pot I can use, if that makes a difference.

Thanks for your help!

City of Brotherly Love and Girlie Weekends?

dancinglamb — Tue, 02 Jun 2009 19:20:21 -0800

What to do in/around Rittenhouse Square this weekend? I'm driving down from NJ and my girlfriend is driving up from Maryland. We're meeting in Philadelphia - no husbands, no kids. We want to hang out, shop, and eat. Excellent margaritas get bonus points. I've heard something about a grilled cheese restaurant and a Naked Chocolate Cafe.

Any other recommendations?

We're staying just off Rittenhouse Square. We will have cars, but obviously prefer to hoof it - just not too far. My knees will be most appreciative.

Thanks!

Baking with bittersweet chocolate?

MonkeyToes — Sun, 31 May 2009 09:47:51 -0800

Chocolate-loving bakers: What can I do with five pounds of bittersweet chocolate baking squares? I scored a 5-lb. bag of dark chocolate petite baking squares (bittersweet) and need ideas on what do make. Recipes for cookies, breads, and muffins preferred. (If you have a butt-kicking hot chocolate recipe, though, I'd love to hear it.)

I just took two loaves of chocolate bread out of the oven. NOM.

Five POUNDS, people. I can go find recipes, but I'd like some road-tested and MeFite-approved suggestions. Thanks in advance!

P.S. I'd freeze some of it, but I hear that chocolate develops a bloom. Does this matter if I'm just going to cut it up and bake with it anyhow?

to: you@youremail.com subject: a gift for you

grumblebee — Tue, 31 Mar 2009 11:08:11 -0800

If you want to send someone a classy thank you gift, e.g. wine, chocolates or flowers, what are the best options if all you have in terms of contact info is the person's email address? I don't want to send a gift certificate. I don't want to ask for a street address, because that will be a give away.

I want something along of lines of "Grumblebee has sent you some _____ wine. Click here to redeem." Then they enter their street address and the wine is sent to them.

Recipients are in the U.S., as am I.

Iron Chef: Potluck Edition

missjenny — Sun, 01 Mar 2009 16:36:58 -0800

Help me win the work potluck challenge. The ingredients? Chocolate and cheese. The official rules state it can be one or the other, but I think the winner should have both. I want to do something a little bit more creative than chocolate cheesecake, but I don't know enough about cheese or chocolate to come up with good pairings to begin thinking of a dish. Any ideas?

Sick as a dog...literally

littlerobothead — Sat, 21 Feb 2009 22:16:57 -0800

My 18 lb whippett-terrier mix may have eaten up to 8 dark chocolate truffles. He's shaking some, but not vomiting. Can I take him to the vet in the AM, or should I wake the vet up *now.* It's past 1am on the east coast of the US now, where I am.

Wherever there is fun, there's always... Coca-Cola-Cake?

pseudostrabismus — Fri, 13 Feb 2009 14:11:50 -0800

Coca-Cola Chocolate Cake recipes, please! Valentine's day approaches, and my boyfriend sure likes him some Coca-Cola. I'd like to make him a chocolate-cola cake. I've also heard these called "Texas Sheet Cakes". I've googled this, of course, and found some recipes, but I was hoping someone here would have actually made one themselves and have tips.

The key requirements for me are a recipe that's (a) easy to bake (b) tastes strongly of Coke, and (c) has a Coke-flavoured frosting.

Also, I was thinking that after the cake came out of the oven, and before frosting it, I might stab the cake with a fork and drizzle on some reduced Coke (simmered to a more syrupy consistency) to give the cake more moisture & flavour- anyone know if that'll work?

Thanks! (so excited to try this!)

What to do with chocolates besides the obvious?

CunningLinguist — Fri, 13 Feb 2009 09:37:01 -0800

Creative cooks, I need your help. What can I make with a whole bunch of filled chocolates? This is a somewhat ridiculous question, but bear with me. I just came into five pounds of assorted chocolates, mostly filled with various hazelnut pastes and creams. There is nothing in this world that makes me happier, but in this case, the chocolates are just too sweet to enjoy. I thought maybe I could melt them down and bake them into something, brownies maybe? Or melt them and whip in cream to use as cake filling? (It would have to be a lot of cakes!)

If I tried to make brownies, could I just melt them and eyeball the amount of flour to add? (I'm not much of a baker, though pretty handy at other stuff.)

Any other ideas? I'm at a loss.

Who has overestimated the American public's desire for chocolate this year?

doift — Fri, 13 Feb 2009 09:09:40 -0800

My favorite holiday, Half-Price Candy Day, happens four times a year: Nov. 1, Dec. 26, Feb. 15, and the day after Easter. I usually hit a chain drugstore or grocery store for my Conversation Hearts or Robin's Eggs, but it just occurred to me that I could probably do better. Where will I have the best luck finding discounted high-end candy this Sunday? I usually see a lot of extra holiday stock at Godiva, so that's going on the list. Have you walked into a store this week and thought "There's no way they're going to sell all these pink boxes before Saturday?"

I'm in New York City, so I'm particularly interested in local places, but chain and web stores are good too.

I'm still going to stock up on Conversation Hearts, though. I like the white ones.