Chocolate

I need to keep a large quantity of chocolate covered desserts cold for a trip of about an hour and in 90+degree weather. Texas is hot. What would be the best way to transport everything? Wo...

Made some lovely lebkuchen about two weeks ago, from Classic German Baking. Coated 'em in chocolate, into the tin they went. Opened the tin this morning, aargh, the chocolate has some bloom! The...

Hi Chowhound cooks, I want to make a flourless chocolate cake for my friend and in researching recipes, I find that the ingredient amounts swing wildly from recipe to recipe....I can't get a gri...

An old post recommended Marty's liquors in Newton. Still? Any others?

by twodales 13 years ago

Can I thin it with a bit of liquor ? It's dark chocolate and I want to use it in a mold. Thanks all.

I'm hoping to make CBD candies for two ill relatives that wouldn't try it if it's not in a tasty edible. I want to make my own to make sure I use the highest quality. I also want to make something ...

My husband grew up in Germantown in the late 50's and early 60's. He has fond memories of George Washington Cake (it's kind of a spice cake chocolate icing or frosting, I'm not sure) sold in large ...

by jword2001 12 years ago

The best pie crust i have ever tasted was a brown sugar graham cracker crust,used on the Bahama Breeze key lime pie...it's crisp sweet,and buttery, does anyone have a recipe for something like this...

Finally got around to trying the caramel recipe you shared with me a few months back and it's a winner! I love the simplicity of the method. Your instructions were spot on and this will now be my...

Hi. I am looking for a way to cut bigger slabs of 8 mm dark, milk and white chocolate into smaller bars for ease of production. Instead of pouring them into individial molds I would like to cut the...

Can you do it? If not, how long will they stay fresh. Thanks.

by The Chowhound Team 6 months ago

Chowhound is beyond honored to welcome Gabriel Kreuther for this next edition of our Table Talk series. From cutting his teeth in top restaurants across Europe to an indelible mark already left her...

I've asked many people about this over the years, and no one has any recollection of it, but here goes: a solid chocolate bar made up of three thin layers - one milk, one dark, and one white. I don...

Hi. Does anyone know why once I put my homemade pudding in the fridge, it turns soupy? While cooking, it smells and tastes delicious. I pour it into a bowl and it's pretty thick. I'm thinking i...

by Melanie Wong 6 months ago

" . . . Meemken spent several months filling in that blind spot, interviewing farmers and their hired workers in 50 different cocoa-growing cooperatives in Ivory Coast. About half of the cooperativ...

by vvvindaloo 9 years ago

My mother, a chocolate frosting fanatic, tells me that there was once a superior alternative to frosting in a tub (aside from making it yourself, of course): a mix to which you added butter and wat...

by Melanie Wong 8 months ago

" . . . We are seeking to engineer a planned closure of Rogue Chocolatier and a corresponding transition of our equipment and knowledge base to a new owner in a cocoa producing country with the pri...