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Dark Chocolate

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Rogue Chocolatier GoFundMe

Melanie Wong
by Melanie Wong 4 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...

Tempering Chocolate question

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by JoeBabbitt 4 years ago

I've been thinking about making candy (Turtles in particular). I have good quality dark chocolate. Is tempering necessary? I understand the process but I'm not sure if I need to do it. Any help...

Recipes for homemade, filled chocolates

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by babymole_bob123 1 year ago

Hi guys, so recently I’ve been thinking about how much I love thorntons and all their wonderful, creative chocolates and I figured it would be fun to make my own. However there are no real recipes ...

Seeding with different chocolate

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by cherylf 2 years ago

Howdy all. I've tempered chocolate a few times with great success, but I have a large piece (approx. 7 pounds) Callebaut 54.5% chocolate that is out of temper. I am pretty sure I can bring it back,...

What's your favorite fruit with dark chocolate?

Ktreats
by Ktreats 3 years ago

Very interested in seeing which fruit is most enjoyed with dark chocolate (65 - 75%)?

American bean-to-bar chocolate

Melanie Wong
by Melanie Wong 3 years ago

In September I was a judge for the Good Food Awards bean-to-bar chocolate category. Of 150 entrants, I personally blind-tasted and scored 46 of them. I asked to be notified of the identities of my ...

Suggestions needed - adding dried herbs/spices to melted chocolate

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by susan_e_webb 3 years ago

Hello Hounds, I'd like to make small molded chocolates using melted Lindt dark chocolate and incorporating dried herbs/spices (e.g. cardamom). Any suggestions for the correct proportions - how m...

Choklad Mork

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by jmfloam 3 years ago

Someone gave us a bar of Choklad Mork (dark chocolate) from Ikea. It does not appear to have a hecksher. Does anyone know if it is kosher? Baltimore

Chocolate Truffle recipe with No Butter Or Cream Help.

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by MeganJF 4 years ago

Thanks for taking the time to read, I wanted to make truffles like you would get from the drugstore. I know, it doesn't sound very appealing but I just love them. In other words I'm looking for ...

Technical advice needed: Los Ancones ganache

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by AlexRast 4 years ago

Does anyone out there have extensive experience with making firm ganache using Michel Cluizel Los Ancones? I ask because I've made innumerable ganaches, using innumerable chocolates, but getting a ...

Best Chocolate for Melting

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by foggybottom123 4 years ago

I'll be making white, dark and milk chocolate covered pretzels. Any suggestions on a brand of chocolate to buy for the project? Thanks!

Dark Chocolate - Made With Dutch Cocoa

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by merliot03 4 years ago

Has anyone ever come across a dark chocolate bar, with whatever percentage of cacao, that is made with "Dutch Cocoa" as the cocoa ingredient? I believe all dark chocolate is made with cocoa. I'd l...

Chocolate broke apart.

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by ChrisJM 4 years ago

Tried making a dark chocolate semifreddo. Issue: The melted chocolate broke apart when it was added to the eggs/sugar mixture. Why? TIA

Food pictures please!

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by carolinaryan 4 years ago

So I'm shamelessly bragging because I have been totally terrified to make babka for forever and I finally decided to try it and I am SO glad I did! Ridiculously proud of how they turned out and I j...

Brownies for Halloween

Jpan99
by Jpan99 4 years ago

I made a batch of brownies using Hershey Special Dark cocoa. The recipe used just the cocoa, 1 1/2 cups of it, no other chocolate. The brownies come out black. They taste really good but they wo...

Ghirardelli and Callebaut Coatings

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by tepidmonkie 4 years ago

Has anyone used these coatings for dipped candy? If so, what did you think of it? I tried some of the Ghirardelli dark chocolate melting wafers last night on some dipped caramels and it wasn't ba...

Maison Villatte in Falmouth, Lower Cape Cod : MA's One Terrific French Bakery/Patisserie

opinionatedchef
by opinionatedchef 4 years ago

I am a severe critic of the American bakery scene, which is, imo, nothing but substandard ingredients, recipes (or no recipes and just mixes), technique and products, the greater majority of baked ...

What trends do you see in the preparation of foods and drinks in restaurants?

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by gfr1111 4 years ago

Cooks and restaurant management seem just as subject to trends as other industries. What trends have you noticed? Here are some trends I have observed: The discontinuation of the spoon. You r...

Tempering the Beast of Homemade Dark Chocolate

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by 1ibemsfine 5 years ago

Hello there Chowhound World, I am a new chocolate maker. I am coming into a little dilemma. Please bear with me; When I look on the interwebs all of the blogs that cover tempering address it ...

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