Most recipes on the internet call for a 1:1 ratio that I've seen but this ends up being rather watery. I want a thick chocolaty ganache. Is there anything spec
My wife and I were making some dipped cookies in semisweet chocolate. But the chocolate was too thick. We tried cream and butter to improve the coating of the c
I've tried a (few times) to melt chocolate but am obviously doing something wrong: Put a pot of water onto the boil Place a metal bowl over the pot Put chocola
I have a brownie recipe that calls for couverture chocolate to be used. Unfortunately it is getting difficult (and expensive) to obtain this chocolate. Is the
My kids love making brownies, but every now and then the water gets into the bowl while they are melting the chocolate. The chocolate then seizes or splits, and
I want to make a dessert that simulates a salmon roe sushi (like this) using rice pudding and spherified melon juice with a chocolate "seaweed" wrapping. But I
Yesterday I tried to make brownies that started out with me having to melt unsweetened chocolate with butter in a frying pan on the stove. This did not work wel
I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd lik
Don't want to mention the company, but they have a product that is pure powdered vanilla (contains maltodextrin, whatever that is). They say it prevents melted
What can I substitute for oil in brownies and still get fudgy brownies? I've tried yogurt and sour cream (individually) and only replacing half the oil with one
I just made Hervé This' Chocolate Chantilly and it didn't taste anywhere near as good as I had hoped. The consistency seemed almost right, though very sl
Is there something that can be done to chocolate which will raise its melting point? I ask because this question wanted a way of getting space dust into a cake
I'm currently trying to work out a savoury equivalent to chocolate to allow the creation of a non-sweet version of chocolate cornflake cakes. Currently the bes
I regularly make Chocolate Mousse with an egg yolk, sugar and dark chocolate base folded into whipped egg white or whipped cream (or both). It's tastes pretty g
I melted chocolate to put on top of some caramel flapjacks. The chocolate wasn't very runny so I added a little bit of olive oil. However this made it grainy
I hosted a potluck dinner some years ago, and I set the theme as "chocolate or garlic" -- guests were to bring one or the other. One person was a wiseacre and b
I have a recipe for chocolate covered ants and wanted to make it a few weeks ahead of time before a party - if I freeze them will they still be good in about tw
I have many recipes that require mixing brandy into melted chocolate. I find, in every case, that the chocolate seizes and I have chocolate shards instead of a
One of the traditional combinations of chilies and chocolate is a Mole sauce or the Aztec hot chocolate drink, it has also made a reappearance in the modern con
I'm not sure whether this is a duplicate of this question partly because that question seems to be dealing with making your own chocolate. Which I'm not doing.