I bought semi and unsweetened baking chocolate in bulk but forgot to mark which was which....is there a way to figure out which one is which?
There is no simple visual difference. A small taste will reveal all though--unsweetened chocolate is quite bitter.
I have a family recipe for a to-die-for hazelnut torte with chocolate frosting. I want to bake it for an occasion coming up, but there will be at least two, possibly three people there who are allergic to chocolate. (No, none of them are related to each other. Just one of those things.) What sort of frosting can I make that will go well with the hazelnut, but which doesn't involve chocolate... involved? Also, unsweetened raspberries tend toward the sour, while unsweetened chocolate is bitter; how would that affect things?
When the British recipe calls for plain chocolate do they refer to cocoa powder, chocolate syrup, cooking squares, or Nestle style chips? Is it unsweetened, semi-sweet, or bitter?
Possible Duplicate: Can I use Chocolate Chips in place of Semi-sweet baking chocolate? Can I substitute chocolate baking bars for chocolate chips? Usually the baking bars are so much more expensive. I am going to be melting the chocolate, so I'd figure chocolate is chocolate, right? However, I am worried about if when letting the chocolate set, if the results are going to be different or not (texture, shine, smoothness, etc). Thanks!
This is a recipe for a dark chocolate cake. It calls for 2 ounces unsweetened chocolate. But I made a mistake and bought the 70%. The recipe also calls for 1.25 cups sugar. I don't want it to be too sweet, so by how much should I decrease the sugar? The last time I baked this cake, I used 3 ounces unsweetened chocolate and it was perfectly dark. I want to get the same results. Help!
I've just found my new-found love for making chocolate cups. And on one of the videos of how to make chocolate cups, the lady used a chocolate transfer sheet to get a really pretty chocolate cup, which she then filled with some mousse. I wanted to buy some chocolate transfer sheets myself and started to look on ebay and found a lot of very beautiful sheets at very good prices. Before I go ahead and buy them, my question really is if they are safe to use (health-wise) and if I need to be aware of any issues with them, for example, should I only buy brown ones and avoid any that use colours
I have several ice cream recipes that I'm generally happy with (texture is good and all). However, I'd like to make a less sweet, less rich version of some of them. How much guar gum would I expect to need if I halve the amount of sugar needed, or replaced half the cream with milk, for this example recipe: 560 ml of heavy cream 50 g of unsweetened cocoa powder 150 g of sugar 85 g semisweet/bittersweet chocolate 310 ml whole milk What if the recipe has no chocolate but several egg yolks? I know there probably isn't an exact answer, so is there any way I can efficiently test a given
I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee just there as an additional flavor? (The cake never tastes strongly of coffee.) Can I use a cheap instant coffee, or will a higher quality coffee make a difference? Does the acid in the coffee do something? Does the temperature of the coffee really matter? Here's the recipe: 3 cups flour, 2 1/2 cups sugar, 1 1/2 tablespoons baking soda, 1/2 tsp salt, 1 cup unsweetened cocoa powder, 1 1/3
I found a flourless chocolate cake recipe that I want to try, it uses semisweet chocolate which I thought would have enough cocoa solids already but it calls for cocoa powder, why is this?
A chocolate cookie recipe I'm looking at calls for melting down a cup of bittersweet chocolate chips. However, I happen to have a brick of completely unsweetened cooking chocolate in the fridge. Can I convert that to "bittersweet" by simply melting it down and adding stuff (sugar, butter?) to it? If so, what should I add, and in what ratios, relative to the amount of unsweetened chocolate? Thanks, -- Matt